COURSE SYLLABUS
HATCHERY TECHNICS AND HYGIENE
| 1 |
Course Title: |
HATCHERY TECHNICS AND HYGIENE |
| 2 |
Course Code: |
LVSS235 |
| 3 |
Type of Course: |
Optional |
| 4 |
Level of Course: |
Short Cycle |
| 5 |
Year of Study: |
2 |
| 6 |
Semester: |
4 |
| 7 |
ECTS Credits Allocated: |
3 |
| 8 |
Theoretical (hour/week): |
2 |
| 9 |
Practice (hour/week) : |
0 |
| 10 |
Laboratory (hour/week) : |
0 |
| 11 |
Prerequisites: |
- |
| 12 |
Recommended optional programme components: |
None |
| 13 |
Language: |
Turkish |
| 14 |
Mode of Delivery: |
Face to face |
| 15 |
Course Coordinator: |
Doç. Dr. GÜLŞEN GONCAGÜL |
| 16 |
Course Lecturers: |
Doç.Dr.Gülşen GONCAGÜL |
| 17 |
Contactinformation of the Course Coordinator: |
goncagul@uludag.edu.tr,
0-224-2940821 ,
Mennan Pasinli MYO Görükle Kampüsü
|
| 18 |
Website: |
|
| 19 |
Objective of the Course: |
The teaching of the chick production techniques in Poultry company is aimed |
| 20 |
Contribution of the Course to Professional Development |
|
| 21 |
Learning Outcomes: |
| 1 |
To be able to recognize the hatchery in poultry management separetely;
|
| 2 |
To be able to design parts of new hatchery ;
|
| 3 |
To be able to differentiate healthy chick from unhealthy ;
|
| 4 |
To be able to differentiate sex from wing and colour in female chicks ;
|
| 5 |
To be able to differentiate breeding egg in terms of quality;
|
| 6 |
To be able to understand technic features of incubation machine;
|
| 7 |
To be able to apply vaccine to female chick;
|
| 8 |
To be able to provide hygiene of hatchery;
|
|
| Week |
Theoretical |
Practical |
| 1 |
Locations of hatchery and capacity |
|
| 2 |
Building and technic features of hatchery |
|
| 3 |
Parts of hatchery |
|
| 4 |
Equipments of hatchery |
|
| 5 |
Hatchery management |
|
| 6 |
To determine the needs of hatchery egg |
|
| 7 |
Air condition,cooling, moisture In hatchery |
|
| 8 |
The quality of hatching eggs / Midterm exam |
|
| 9 |
Registration system in hatchery |
|
| 10 |
Factors of hatchery herd |
|
| 11 |
Selection and Transportation of incubating eggs |
|
| 12 |
Preparation of hatchery eggs and incubation period |
|
| 13 |
Contributor factors of incubation results and embrionic deaths |
|
| 14 |
Anomalies of incubation periods and disinfection in hatchery |
|
| 23 |
Textbooks, References and/or Other Materials: |
Incubation and incubation techniques (Lecture notes)
Assistant Professor Gülşen Goncagül |
| 24 |
Assesment |
|
| TERM LEARNING ACTIVITIES |
NUMBER |
PERCENT |
| Midterm Exam |
1 |
30 |
| Quiz |
0 |
0 |
| Homeworks, Performances |
1 |
10 |
| Final Exam |
1 |
60 |
| Total |
3 |
100 |
| Contribution of Term (Year) Learning Activities to Success Grade |
40 |
| Contribution of Final Exam to Success Grade |
60 |
| Total |
100 |
| Measurement and Evaluation Techniques Used in the Course |
|
| Information |
|
| 25 |
|
ECTS / WORK LOAD TABLE |
| Activites |
NUMBER |
TIME [Hour] |
Total WorkLoad [Hour] |
| Theoretical |
14 |
2 |
28 |
| Practicals/Labs |
0 |
0 |
0 |
| Self Study and Preparation |
2 |
2 |
4 |
| Homeworks, Performances |
1 |
10 |
10 |
| Projects |
0 |
0 |
0 |
| Field Studies |
0 |
0 |
0 |
| Midtermexams |
1 |
10 |
10 |
| Others |
0 |
0 |
0 |
| Final Exams |
1 |
10 |
10 |
| Total WorkLoad |
|
|
72 |
| Total workload/ 30 hr |
|
|
2,07 |
| ECTS Credit of the Course |
|
|
2 |
| 26 |
CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS |
|
PQ1
|
PQ2
|
PQ3
|
PQ4
|
PQ5
|
PQ6
|
PQ7
|
PQ8
|
PQ9
|
PQ10
|
PQ11
|
PQ12
|
PQ13
|
PQ14
|
|
LO1
|
0
|
0
|
2
|
3
|
5
|
1
|
4
|
5
|
3
|
5
|
3
|
5
|
0
|
0
|
|
LO2
|
0
|
0
|
0
|
2
|
4
|
0
|
2
|
1
|
0
|
1
|
1
|
0
|
0
|
0
|
|
LO3
|
0
|
0
|
2
|
2
|
2
|
0
|
2
|
2
|
2
|
2
|
2
|
2
|
0
|
0
|
|
LO4
|
0
|
0
|
0
|
3
|
3
|
0
|
1
|
5
|
5
|
2
|
2
|
2
|
0
|
0
|
|
LO5
|
0
|
0
|
3
|
3
|
5
|
4
|
2
|
2
|
3
|
0
|
3
|
1
|
0
|
0
|
|
LO6
|
0
|
0
|
0
|
3
|
5
|
0
|
3
|
0
|
0
|
0
|
3
|
3
|
0
|
0
|
|
LO7
|
0
|
0
|
2
|
5
|
5
|
0
|
5
|
0
|
4
|
5
|
2
|
5
|
0
|
0
|
|
LO8
|
0
|
2
|
3
|
5
|
5
|
0
|
5
|
4
|
5
|
5
|
3
|
5
|
0
|
0
|
|
| LO: Learning Objectives |
PQ: Program Qualifications |
| Contribution Level: |
1 Very Low |
2 Low |
3 Medium |
4 High |
5 Very High |
