compiled & edited by9 pregnant animal care taker dr.v.ramesh 10 udder care taker dr.k.sivakumar...

Compiled & Edited by

Dr. D. Thyagarajan

Dr. A. Manivannan

Dr. R. Sakthivadivu

LESSON PLAN DEVELOPERS

LESSON PLAN DEVELOPERS

DAIRY SECTOR LEVEL I COURSES

S.No Name of the Course Lesson plan developer

1 Dairy farm cleaning Dr.D.Anandha Prakash Singh

2 Animal identification Dr.D.Anandha Prakash Singh

3 Disbudding and Dehorning Dr.D.Anandha Prakash Singh

4 Calf care taker Dr.D.Anandha Prakash Singh

5 Calf health care taker Dr.D.Anandha Prakash Singh

6 Castration Dr.V.Ramesh

7 Heifer health care taker Dr.V.Ramesh

8 Heat Detection Dr.V.Ramesh

9 Pregnant animal care taker Dr.V.Ramesh

10 Udder care taker Dr.K.Sivakumar

11 Fodder chopping Dr.K.Sivakumar

12 Milk man Dr.K.Sivakumar

13 Vermicompost production Dr.K.Sivakumar

14 Farm waste management Dr.K.Sivakumar

15 Biogas production Dr. K. Chinnamani

16 Animal weighing Dr. J. Muralidharan

17 Sick animal care taker Dr. P.Ravi

18 Dairy equipment hygiene care taker Dr. J. Muralidharan

LEVEL II


1 Dairy Farm Assistant Dr.R. Sakthivadivu

2 Feeding Assistant Dr.R. Sakthivadivu

3 Fodder cultivation Assistant Dr.P.N.Richard Jagatheesan

4 Calf and Heifer rearing Assistant Dr.R. Sakthivadivu

5 Reproduction management Assistant Dr.R. Sakthivadivu

6 Milk Assistant Dr.R. Sakthivadivu

7 Vaccinator Dr.K. Manimaran

8 Biosecurity Assistant Dr.M. AnandaChitra

9 Dairy farm health Assistant Dr.R. Sakthivadivu

10 Milk processing Assistant Dr. T. R. Pugazhenthi

11 Milk and milk products quality control Assistant

Dr. T. R. Pugazhenthi

12 Milk plant Assistant Dr. T. R. Pugazhenthi

13 Preparation of fermented dairy products Assistant

Dr. K. S. Gnanalaksshmi

14 Value added milk products preparation Assistant

Dr.Rita Narayanan

LEVEL III


1 Dairy farm management supervisor Dr.V.Ramesh Saravana Kumar

2 Livestock farm manager Dr.V.Ramesh

3 Artificial insemination Dr.P.N.Richard Jagatheesan

POULTRY SECTOR LEVEL – I COURSES

S. No. Name of the Course Lesson plan developer

1. Egg Collection Dr. P. Shamsudeen

2. Egg –cleaning Dr. P. Shamsudeen

3. Egg Storage Dr. P. Shamsudeen

4. Candling Dr. P. Shamsudeen

5. Hatchery sanitation Dr. P. Shamsudeen

6. Chick transport/chick delivery Dr. P. Shamsudeen

7. Hatchery Waste disposal Dr. P. Shamsudeen

8. De-beaking Dr. S. Ezhilvalavan

9. Farm Cleaning Dr. C. Pandiyan

10. Water Sanitation Dr. C. Pandiyan

11. Disinfectant Dr. C. Pandiyan

12. Fumigation Dr. C. Pandiyan

13. Deworming and Delicing Dr. C. Pandiyan

14. Semen Collection Dr. M. Murugan

15. Sample collection Dr. M. Murugan

16. Raw material transport and procurement

Dr. M. Murugan

17. Dead bird disposal Dr. M. Murugan

18. Poultry Slaughter Dr. M. Moorthy

19. Packing and storage Dr. M. Moorthy

LEVEL – II COURSES

S. No. Name of the Course Lesson plan developer

1. Poultry Farm Assistant Dr. M. Murugan

2. Brooding assistant Dr. S. Ezhilvalavan

3. Feeding assistant Dr. S. Ezhilvalavan

4. Poultry Breeder Farm assistant Dr.A.Sundaresan

5. Breeding assistant Dr.A.Sundaresan

7. Poultry Vaccinator Dr. C. Pandiyan

8. Poultry health assistant Dr. C. Pandiyan

9. Poultry Waste recycling assistant Dr. C. Pandiyan

LEVEL – III COURSES

S.No. Name of the Course Lesson plan developer

1. Poultry Farm Manager Dr. S. C. Edwin

2. Hatchery Supervisor Dr. M. Moorthy

3. Poultry Farm Supervisor Dr. S. Ezhilvalavan

4. Poultry Breeder Farm Supervisor Dr.R.Amutha

FEED INDUSTRY SECTOR LEVEL – I COURSES


1. Feed Milling Dr. A. Bharathidhasan

2. Fodder and fodder seed production

Dr. C. Bandeswaran

LEVEL II COURSES


1. Feed Mill Manager Dr. C. Valli

2. Feed Analytical Technical Assistant Dr. R. P. Senthil Kumar

LEVEL III COURSE

S.No. Name of Skill Development Course Lesson plan developer

1. Animal Feed Analysis and Quality Assurance

Dr. A. Natarajan

MEAT SECTOR LEVEL I COURSES


1. Animal Handler in slaughterhouse Dr. Robinson.J.J.Abraham

2. Evisceration / Carcass Dressing Dr. V. Appa Rao

3. Slaughterhouse cum Meat Processing hall sanitary

Dr. V. Appa Rao

4. Cold store Dr. R. NarendraBabu

5. Gut and Tripe Dr. Robinson.J.J.Abraham

6. ETP Dr. R. Narendra Babu

7. Solid waste disposal Dr. R. Narendra Babu

8. Hooves and horn Dr. Robinson.J.J.Abraham

9. Rendering Dr. R. Narendra Babu

10. Skin and Hide Dr. V. AppaRao

LEVEL II COURSES


1. Slaughterhouse Quality Control Assistant Dr. Robinson.J.J.Abraham

2. Stunning assistant Dr. V. AppaRao

3. Sticking Assistant Dr. Robinson.J.J.Abraham

4. Master Flayer Dr. R. NarendraBabu

5. Meat Inspection Assistant Dr.Robinson.J.J.Abraham

6. Carcass Portioning Assistant Dr. V. AppaRao

7. Meat Packing Assistant Dr. R. NarendraBabu

8. Comminuted meat products Assistant Dr.Robinson.J.J.Abraham

9. Thermal processed meat products Assistant Dr. R. NarendraBabu

10. Extruded meat products assistant Dr. V. AppaRao

11. Enrobed meat products assistant Dr. R. NarendraBabu

12. Cured meat products assistant Dr. V. AppaRao

LEVEL III COURSES


1. Lairage Supervisor Dr.Robinson.J.J.Abraham

2. Slaughter operations Supervisor Dr. V. AppaRao

3. Meat Processing Hall Supervisor Dr. V. AppaRao

4. Sanitary and Quality Control Supervisor Dr. R. NarendraBabu

5. Meat quality control laboratory Technician Dr.Robinson.J.J.Abraham

6. Meat Products Supervisor Dr. V. AppaRao

SMALL RUMINANTS

LEVEL I


1 Small Ruminants tattooing Dr.N.Kumaravelu

2 Small Ruminants Fattening

3 Small Ruminants Dewormer and

Vaccinator

4 Small Ruminants Fodder Cultivation

Assistant

5 Small Ruminants kids and lambs care taker

LEVEL II


1 Small Ruminants Farm Assistant Dr. Thanga.Thamilvanan

2 Small Ruminants Breeding Assistant Dr. Thanga.Thamilvanan

3 Small Ruminants Health Assistant Dr. S. MeenakshiSundaram

4 Small Ruminants Feeding Assistant Dr. S. MeenakshiSundaram

LEVEL III


1 Small Ruminants Farm Supervisor Dr.N.Kumaravelu

PIGGERY SECTOR LEVEL I


1 Pig farm hygiene

Dr.A.Yasotha

2 Pig dewormer and vaccinator

3 Pig Farrowing

4 Pig Farm Waste Management

LEVEL II


1 Pig Farm Assistant

Dr.T.Muthuramalingam 2 Pig Feeding Assistant

3 Pig fattening Assistant

4 Pig Farm Health Assistant

LEVEL III


1 Pig Farm Supervisor Dr.P.TensinghGnanaraj

Dr.A.Yasotha

Dr.T.Muthuramalingam

2 Pig Breeding Supervisor

ANIMAL HEALTH SECTOR LEVEL I COURSES


1. Laboratory maintenance Dr. P. Sriram

2 Clinical maintenance Dr.K.Nagarajan

3 Post mortem Dr.K.Nagarajan

4 Biomedical waste management Dr.K.Nagarajan

LEVEL II COURSES

Sl.No. Name of the Course Lesson plan developer

1. Vaccine Manufacturing Assistant Dr. K. Manimaran

2. Disease monitoring/surveillance assistant Dr. K. Manimaran

3. Diagnostic laboratory Assistant Dr. G. Balakrishnan

4. Zoonotic disease reporter Dr.S. Malmarugan

5. Laboratory Equipment handler Dr.S. Malmarugan

LEVEL III COURSES


1. Herd Health Programmer Dr. A. Ramesh

2. Community animal health worker Dr. A. Ramesh

3. Neonatal health care Dr. B. Puvarajan

4. Animal Productivity augmenter Dr. B. Samuel Masilamoni Ronald

5. Mastitis diagnosis Dr. B. Samuel Masilamoni Ronald

6. Antibiotic sensitivity detection Dr. M. Ananda Chitra

7. Leptospira diagnosis Dr. M. Ananda Chitra

CLINICAL SECTOR LEVEL I


1 Endoscopy Dr.E.Venkatesakumar

2 ECG Dr.P.Pothiappan

3 Ultrasound Dr.P.Pothiappan

4 Physiotherapy Dr.K.Jayakumar

LEVEL II


1 Pet Animal Care Dr.S.Kavitha

2 Pet Animal Trainer Dr.P.Pothiappan

3 Pet Spa assistant Dr.P.Pothiappan

4 Kennel and Pet Care Accessories Fabricator

Dr.S.Kavitha

LEVEL III


1 Small Animal care taker Dr.E.Venkatesakumar

2 Surgery Theatre and Radiology Assistant Dr.A.Kumaresan

3 Laboratory Assistant Dr.T.R. GopalaKrishnamurthy

4 Equine Farm Assistant Dr.A.Kumaresan

5 Animal birth control Assistant Dr.A.Kumaresan

******************************************************

0

TAMIL NADU VETERINARY AND

ANIMAL SCIENCES UNIVERSITY

SKILL DEVELOPMENT COURSES – LESSON PLAN

CONTENTS

S. No. Sector No. of lessons

Page No.

1. Dairy Sector Level I Level II Level III

18 14 3

01-18 19-46 47-55

2. Poultry Sector Level I Level II Level III

19 8 4

56-74 75-90 91-102

3. Feed Industry Level I Level II Level III

2 2 1

103-104 105- 108 109-112

4. Meat Sector Level I Level II Level III

10

12 6

113-122 123-146 147-169

5. Small Ruminants Level I Level II Level III

5 4 1

170-174 175-182 183-185

6. Piggery Level I Level II Level III

4 4 2

186-190 191-197 198-203

7. Animal Health Sector Level I Level II Level III

4 5

7

204-207 208-217 218-240

8. Clinical Sector Level I Level II Level III

4 4 5

241-244 245-252 253-268

9. Other Sector 1 269-270

Total 149

1

DAIRY SECTOR LEVEL – I

Curriculum for Dairy Farm Cleaning

Title : Dairy Farm Cleaning

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Responsibility of dairy farm cleaning assistant – physical and chemical

method of cleaning - Flame gun-disinfection-commercially disinfectants –

cleaning of manger, floor, wall, roof, drainage channel -manure disposal-

equipment for cleaning-milking machine cleaning-importance of hygiene- air

compressor washing for animal and floor.

Lesson plan

S.No. Skill Lesson Skill Activity

1 Responsibility of dairy farm cleaning

assistant and methods of cleaning

Physical method of disinfection of

animal houses

2 Disinfectants and disinfection methods Chemical method of disinfection of

animal houses

3 Disposal of carcass Manure collection and disposal

4 Manure disposal methods Carcass disposal methods

5 Dairy equipment cleaning Milking machine and dairy utensils

cleaning

6 Washing of animals and floor Washing of animals and floor

Time allotment

Course level Theory Practical Total (hours)

Level I

(7 days)

Contact hours:

7days *2 hrs = 14 hrs

Contact lesson : 6

Contact hours:

7 days*6 hrs = 42 hrs

Skill learning: 6

56 hrs

Evaluation

Skill Lesson Skill Activity

Evaluation - 1 hour

Skill Lesson

1. True or False - 1 X 10 = 10

2. Fill up the blanks - 1 X 10 = 10

3. Short Notes - 5 X 2 = 10

4. Match the Following - 1 X 10 = 10

Total 40

Minimum pass mark – 20

Minimum Attendance – 80%

Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



2


Curriculum for Animal Identification

Title : Animal Identification

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Importance of animal identification, methods of identification, tagging-

methods, advantage, procedure, equipment used, tattooing- methods,

advantage, procedure, equipment used, branding- methods, advantage,

procedure, equipment used, commercially available equipments.

Lesson plan


1 Importance of animal identification

understanding natural colours and

markings and artificial

Identification methods

2 Methods of identification Learning ear tagging

3 Ear tagging Learning Tattooing

4 Tattooing Learning Hot branding

5 Branding Learning Freeze branding / cold

branding- Dry ice with alcohol

method/ Liquid nitrogen method

6 Commercially available equipment Chemical method of branding,

Neck chain or straps methods

Time allotment

Course level Theory Practical Total

(hours)

Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



3


Curriculum for Disbudding and Dehorning

Title : Disbudding and Dehorning

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Advantage of disbudding and dehorning, methods of disbudding- chemical,

electrical, hot iron, equipment used, procedure for disbudding and dehorning,

pre and post operative measure, wound dressing, commercially available

equipments.

Lesson plan


1 Disbudding and dehorning

Preparation of calf for disbudding

2 Methods of disbudding Learning the procedure of chemical

disbudding

3 Procedure for disbudding and dehorning Learning the procedure of

electrical dehorning

4 Post operative measures and Wound

dressing

Post operative care and wound

dressing

5 Horn avulsion Learning the procedure for

dressing the horn avulsion

6 Commercially available equipment

Learning the procedure for

bandaging the horn avulsion

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



4


Curriculum for Calf care

Title : Calf care

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Management at time of birth of calf – colostrums feeding- umbilical cord

cutting- milk and bucket feeding- calf health cover- salt lick- feeding

requirement of calf.

Lesson plan


1 Management of calf at the time of birth

Care of parturition animal ,

reception of the newborn calf.

2 Colostrum feeding Colostrum feeding and preparation

of artificial colostrum

3 Umbilical cord cutting Umbilical cord cutting and wound

dressing

4 Milk feeding and feeding schedule for

calf

Feeding optimum quantity of milk

through pail/bucket

5 Feeding and watering requirements of

calf

Preparation of calf starter

6 Calf health cover Learning deworming and deticking

Time allotment


(hours)

Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



5


Curriculum for Calf health care

Title : Calf health care

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Care and management of calf- milk feeding in calf- artificial colostrum-

importance of colostrum- bull calf rearing- bucket feeding- system of calf

rearing- feeding management of calf- importance of deworming – calf

diseases and control measure

Lesson plan


1 Management of calf at the time of

birth

Learning colostrum feeding, umbilical cord

cutting, artificial colostrum preparation

2 Milk feeding and feeding management

of calf

Feeding optimum quantity of milk through

pail/bucket and preparation of calf starter

3 Control of internal and external

parasites

Learning deworming and deticking procedures

4 First aid on animal farms Learning first aid to wound, burns and scalds

5 Deficiency diseases of calf Learning signs of health and diseases

6 Prevention and control of infectious

diseases

Learning calf disease control measures

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



6


Curriculum for Castration

Title : Castration

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Advantage of castration- equipment used for castration- methods of castration

- procedure, age - pre and post operative measures – castrator band –

commercially available castrator equipment.

Lesson plan

S.No Skill Lesson Skill Activity

1. Introduction about castration Visit to Livestock Farm

2. Advantages of castration Explain procedure of castration

3. Equipment used for castration Pre operative measures

4. Methods of castration Demonstration of castration

5. Procedure Demonstration of castration

6. Commercially available castrator

equipment

Post operative measures

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



7


Curriculum for Heifer health care

Title : Heifer health care

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Feeding management of heifer- age at maturity- reproductive care- care and

management of pregnant heifer- weighment- deworming and vaccination.

Lesson plan

Sl.No Skill Lesson Skill Activity

1. Selection of heifer Identification of pregnant animals

2. Feeding management of heifer Learning for grooming and washing of

pregnant animals

3. Reproductive guidelines Housing management

4. Care and management of pregnant

heifer

Methods of feeding and watering

5. Weighment procedures Learning for weighment of animals

6. Vaccination and deworming principles Learning of deworming and vaccination

methods

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



8


Curriculum Heat detection

Title : Heat detection

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Estrus cycle- duration, sign of estrus cycle, stage of estrus cycle- heat chart

preparation and importance- methods of heat detection- time for heat detection

- anestrous – nymphomania.

Lesson plan


1. Introduction about breeding Visit to Livestock Farm

2. Reproductive guidelines Learning for preparation of heat chart

3. Stages of oestrus cycle Demonstration of heat detection methods

4. Signs of oestrus Demonstration of heat detection methods

5. Importance and time of heat detection Identification of anoestrus animals

6. Anoestrus and Nympomania Identification of nymphomania animals

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



9


Curriculum Pregnant animal care

Title : Pregnant animal care

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Diagnosis of pregnancy- separation of pregnant animal- feeding management

of pregnant animal- steaming up- mineral mixture and calcium

supplementation- pre and post partum management..

Lesson plan


1. Methods of pregnancy diagnosis Learning for identification of pregnant

animals

2. Feeding management of pregnant

animals

Housing management – Separation of

pregnant animals

3. Importance of steaming up Learning for feeding methods

4. Importance of mineral mixture

supplementation

Learning for grooming and washing of

pregnant animals

5. Management of pregnant cows during

advanced stage

Learning for weighment of animals and

calculation of body weight gain

6. Post partum management of cows Deworming and vaccination methods

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



10


Curriculum for Udder care

Title : Udder care

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Importance of udder hygienic - mastitis- sanitizer- KMnO4 washing

- dilution- teat cup- commercially available udder and teat washer –

milker’s hygiene- animal hygiene .

Lesson plan


1 Udder structure and function Udder examination and udder washing

2 Control and prevention of mastitis Preparation of animal and udder for

milking

3 Udder sanitizers Test for cleanliness of animal for milking

and udder score

4 Teat cup and its use Identifying different udder sanitizer,

preparation of KMnO4 solution, teat tip

preparation and usage

5 Milker’s hygiene Mastitis identification

6 Dairy animal hygiene Mastitis prevention and treatment

Time allotment


(hours)

Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



11


Curriculum for Sick animal care

Title : Sick animal care

Duration : 7 Days

Qualification : 8th Std

Syllabus : Identification of sick animal- isolation- quarantine- first aids- care of sick

animal- feeding management for sick animals- emergency care- recording of

temperature, pulse rate and respiratory rate.

Lesson plan


1 Introduction to sick animal care Identification of sick animals by

clinical signs

2 Signs of health and ill health in

animals

Care and management of sick animals

3 Isolation and quarantine of animals Recording of temperature, pulse rate

and respiratory rate

4 Important diseases and their signs Diets for sick animals and preparation

of sick diets

5 Feeding management for sick animals Emergency care of animals

6 First aids for various conditions Familiarising with important first aid

medications and surgical items

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



12


Curriculum for Fodder Chopping

Title : Fodder Chopping

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Importance of fodder chopping - different types of fodder- different type of

chaff cutter- operating system- commercially available chaff cutter- green

fodder requirement of livestock.

Lesson plan


1 Classification of fodder crop Identification of different fodder crop

2 Fodder requirement Basic operative principles and

precaution about chaff cutter

3 Importance of fodder chopping Practical fodder chaffing

4 Different chaff cutters Chaff cutter blade sharpening, greasing

5 Mechanics of chaff cutting Understanding of electrical supply to

fodder chaff cutter

6 Chaff cutter maintenance Understanding accidental injuries and

first aid

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



13


Curriculum for Animal Weighing

Title : Animal Weighing

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Restraining of animals- details of weighing machine- weighment procedure-

purpose of weighment- weight register- commercially available weighing

machine used for livestock- do’s and dont’s.

Lesson plan


1 Introduction to weighment of

animals

Familiarising with commercially

available weighing machines used for

livestock

2 Restraining of animals for

weighment

Details of weighing machine and

method of use

3 Purpose of weighment of animals Weighment procedure for different

categories of animals

4 Monitoring the growth rate from

body weight of animals

Calculation of weight by body

measurements of animals

5 Indirect methods for calculation of

body weight of animals

Weighment registers and data entry

6 Do’s and dont’s of animal

weighment.

Calculation of growth rate from

weighment registers

Time allotment


(hours)

Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



14


Curriculum for Milking

Title : Milking

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Productive cycle of cow – milk letdown methods – udder hygiene –

preparation of KMNO4 solution and usage - udder washing- milking

method-hand milking, machine milking - cleaning of milking machine–

aware of mastitis-detection of mastitis- strip cup test - daily milk yield –

milking record maintenance.

Lesson plan


1 Productive cycle of cow Preparation of cow and udder for

milking

2 Udder hygiene Different methods of hand milking

3 Methods of milking Understanding different parts of

milking machine

4 Milking machine maintenance Understanding the operation of

milking machine, and cleaning the

milking machine

5 Mastitis and its prevention and control Different methods of mastitis

detection

6 Record maintenance in a dairy farm Milk recording and maintenance of

milk registers

Time allotment


(hours)

Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



15


Curriculum for Biogas Production

Title : Biogas Production

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Introduction – value of dung- collection of dung--different type of biogas-

digester - commercially available biogas plant- component of biogas

plant- seeding- production of biogas- usage of biogas- conversion of bio

gas- harvesting of slurry and application – composition of gas and slurry –

and outline.

Lesson plan


1 Importance of cow dung and nutrient

value

Collection of dung from animals

2 Commercially available biogas plants Different type of biogas- digesters

3 Components of biogas plant Construction of biogas plant

4 Conversion of bio gas Seeding and production of biogas

5 Usage of biogas and Harvesting of slurry and

application

6 Composition of gas and slurry an outline Visit to a biogas plant

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



DAIRY SECTOR

16

LEVEL – I

Curriculum for Vermicompost production

Title : Vermicompost production

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Importance of manure- farm yard manure-slurry- farm waste- construction

of vermicompost pit- commercially available vermicompost pit- different

types of worms-site for vermicompost production- different methods of

vermicompost production- harvesting- usage of vermicompost. – worm

harvest – value of vermicompost.

Lesson plan


1 Farm waste production and quality Identification of different earth worms

2 Earth worm type and use Preparation of vermibed

3 Different method of vermicomposting

Practical preparation of vermicompost

4 Preparation of vermicomposting Harvesting of vermicompost and earth

worm

5 Preparation of vermicomposting Backing and storing of vermicompost

6 harvesting of vermicomposting and earth

worm

understanding the nutritive value of

vermicompost and vermiwash

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



17


Curriculum for Farm waste management

Title : Farm waste management

Duration : 7 Days

Qualification : 8th

Syllabus : Importance of manure- value of manure-farm yard manure-vermicompost-

compost- manure pit- different method of compost physical, chemical and

biological- liquid manure- manure as fertilizer – biogas plants- different modules

and different capacities – dead animal/ dead bird disposal – manure storage – use

of concentrate urine/ liquid manure – refused roughages and eats storage and use.

Lesson plan


1 Importance of livestock farm waste Understanding the physical and chemical property

of different animal and agriculture waste

2 Management of liquid, solid

manure and agriculture waste

Composting of solid and liquid animal waste

3 Difference between normal storage

and composting

Understanding the operational principles of biogas

plant

4 Bio gas plant Visit to different biogas plant

5 Disposal of dead animals and birds Method of disposing dead animals and birds

6 Use of concentrate liquid manure

and urine

Value added use of manure and urine–

Panchagavya preparation

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



18


Curriculum for Dairy equipment hygiene care

Title : Dairy equipment hygiene care

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Equipment- Detergent and sanitizer used in dairy farm- hot water rinsing-

washing procedure- handling of detergent and sanitizer- handling of milk

cans, milking machine and equipments.

Lesson plan


1 Introduction to dairy equipment Familiarising various equipment

used in dairy farm

2 Importance of hygiene of dairy

equipment

Cleaning of dairy equipment

3 Hot water rinsing and washing procedure Handling of detergents and

sanitizer

4 Milking machine usage and hygiene Handling of milk cans and

equipment

5 Detergents used in dairy farm Handling of milking machine

6 Sanitizers used in dairy farm Visit to dairy farm / chilling center

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



19

DAIRY SECTOR LEVEL II

Curriculum for the Dairy Farm Assistant

Title : Dairy Farm Assistant Duration : 30 days

Qualification: 10th

Std

Syllabus : Importance of dairying- Routine operation- heat detection- feeding management-

milking machine technology- manure disposal- difference between healthy and

sick animal- management of sick animal- importance of deworming and

vaccination- crossbred milk production- thermo ameliorative method- care and

management of pregnant cow- importance of colostrum- care and management of

calf-milk feeding or bucket feeding- umbilical cord cutting-dehorning- castration-

weighment -Identification of animals by different methods - Ecto and endo

parasite- fly control- -dipping -hygienic dairy cow shed - physical and

chemical method of cleaning - Flame gun-disinfection-commercially

disinfectants – cleaning of manger, floor, wall, roof, drainage channel-

manure disposal- equipment for cleaning-milking machine cleaning-importance

of hygiene- air compressor washing for animal and floor.

Lesson plan

S.No Skill Lessons Skill Activities

1. Importance of dairying & routine

operation

Observation of farm routines

2. Identification of animals Learning ear tagging & tattoo practices

3. Weighment of the animal Take measurement and calculation of

body weight

4. Dehorning Observation of dehorning or disbudding

5. Castration Different method of castration

6. Management of new born calf Learning umbilical card cutting

7. Management of pregnant cow Care of pregnant cow

8. Summer management of dairy animal Observation of different thermo

ameliorative methods

9. Feeding management of pregnant cow Points to feeding of pregnant cow

10. Feeding of calves Method of feeding of calves

11. Feeding management of lactating animal Preparation of concentrate feed

12. Reproductive management of cow Points to reproductive management

13. Heat detection Observation of heat signs

14. Milking Management Hygienic handling of milk

15. Method of milking Learning different method of milking

16. Sick animal management Difference between sick and healthy

animal

20

17. Ecto and endo parasite control Observation and learning deworm the

animal

18. Vaccination Vaccination protocol

19. Cow shed hygiene and disinfectant Identification of different disinfectant

20. Cleaning of equipment Properties of sanitizer

21. Manure disposal Method of disposal

22. Animal insurance Economic of dairy farming

23. Field visit -Two days

Time allotment


Level II

(30days)

Contact hours:

30 days*2 hrs=60 hrs

Contact lesson : 22

Contact hours:

30 days*6 hrs = 180hours

Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40


Minimum Attendance - 80%

Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



21


Curriculum for the Feeding Assistant

Title : Feeding Assistant

Duration : 30 days

Qualification: 10th

Std

Syllabus : Importance of livestock rearing- body weight measurement and feed requirement

calculation- chaff cutter spare parts and repair -Routine operation- different

types of feeds and fodder- nutritive value of fodder- importance of green fodder-

overfeeding - impact of over feeding and under feeding- requirement of green,

dry fodder and concentrate feed- feeding management of livestock- chaff cutter-

non conventional feed stuffs- automatic feeder and water- feeding during

draught and summer periods- silage feeding, urea feeding etc. – feeding records.

Lesson plan

S.No Skill Lessons Skill Activity

1. Different types of feed Physical observation of different types of

feed

2. Good quality feeding Identification of good quality raw feed

material

3. Types of nutrient Observation of energy rich, protein rich &

fiber rich nutrients

4. Importance of minerals & vitamins Feed rich in minerals and vitamins

5. Composition in TANUVAS Mineral mixture

and SMART mixture

Feeding of Mineral mixture to different

age group of animal

6. Ingredients require for concentrate feed Preparation of concentrate feed

7. Feeding of concentrate feed Concentrate requirement for different age

group of animal

8. Feeding of roughage Roughage requirement for different age

group of animal

9. Feeding of green fodder Green fodder requirement for different

age group of animal

10. Maintenance of different type of waterer Measurement of different type of waterer

and cleaning of waterer

11. Maintenance of different type of feeder Measurement of different type of feeder

and Cleaning of feeder

12. Feed wastage Avoid feed wastage exercise

13. Chuff cutter Parts of chuff cutter

14. TMR (Total mixture ration) and concept of

feed block

Feed block

15. Cultivation of legumes fodder Harvesting and storage of legumes fodder

22

16. Cultivation of perennial fodder Harvesting and storage of perennial

fodder

17. Cultivation of tree fodder Harvesting and storage of tree fodder

18. Hay making Preparation of Hay

19. Silage making Practicing mini silo

20. Fungal toxicity in feed ingredient Identification of fungal growth in feed

21. Economics of feeding Calculation of feed for one animal per day

22. Unconventional feed Feeding of unconventional feed

23. Field visit - Two days

Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



23


Curriculum for Fodder Cultivation Assistant

Title : Fodder Cultivation Assistant

Duration : 30 days

Qualification : 10th

Std

Syllabus : Importance of fodder cultivation – agronomical practice for cultivation of come

grasses – legumes and tree fodder – different types of feeds and fodder-

nutritive value of fodder- importance of green fodder- cultivation- stage of

fodder growth- organic fodder cultivation – equipments used in fodder

production and harvesting- chaff cutter- fuel operator harvesting devices – their

parts and maintenances - Azolla cultivation- green fodder requirement of

livestock.

Lesson plan


1. Importance of fodder and grassland in

livestock production

Identification of fodder

2. Nomenclature used in forage production Importance of forage production

3. Introduction to fodder production and

classification of fodders

Classification of fodder crops

4. Introduction to grasslands and

management techniques

Types of grasslands

5. Grazing management Points to taken for grazing management

6. Agronomical practices for production of

cereal fodders crops for irrigated condition

Package of practices of Non leguminous

cereal fodder - maize and baby corn

7 Agronomical practices for production of

cereal fodder for rain fed condition

Package of practices of Non leguminous

cereal fodder - sorghum and cumbu


grass fodders – perennials

Package of practices of grass fodder

hybrid Napier, guinea grass


grass fodders – annual

Package of practices of grass fodder Para

grass and Buffel grass


legume fodders – perennials

Package of practices of leguminous

fodder- cowpea, Desmodium and Stylo


legume fodders – annual

Package of practices of leguminous

fodder- Hedge lucerne, Lucerne

12 Agronomical practices for production of tree

fodders in sylvi - pastoral system

Package of practices of tree fodders -

Subabul, Glyricidia

13 Agronomical practices for production of tree

fodders in multi-tier systems for grassland

development

Package of practices of tree fodders -

Agathi and agro forestry techniques

24

14 Importance of green fodder in livestock

feeding

Calculate the green fodder requirement

15 Organic fodder cultivation Learning organic fodder cultivation

16 Equipments used in fodder production and

harvesting

Identification of fodder seeds, fertilizers ,

agricultural tools and other equipments

17 Chaff cutter Practical exposure to handle and operate

chaff cutter machine

18 Fuel operator harvesting devices Parts of Fuel operator harvesting devices

19 Feed and fodder management for cattle and

buffaloes

Different feeding systems

20 Nutritional requirements of cattle Formulation of balanced ration

21 Feed and fodder management for sheep and

goats

Forage diets for sheep and goats

22 Azolla cultivation Demonstration of azolla cultivation

23 Field visit – Two days

Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



25


Curriculum for the Calf & Heifer Rearing Assistant

Title : Calf & Heifer Rearing Assistant Duration : 30 days

Qualification: 10th

Std

Syllabus : Importance of calf and heifer rearing- age, body weight – shaffers formula

for body weight, factors of fighting growth rate of calf - care and management of

pregnant cow- steps taken immediate before and after calving- care and

management of calf- milk feeding of calf- artificial colostrums- importance of

colostrums- navel care of calf –joint ill and eats management- bull calf rearing-

growth pattern of calf and heifer- system of calf rearing – calf starter – milk

replacer – feeding of calf from birth to one month – feeding of calf from one

month to six months - importance of deworming and vaccination- difference

between healthy and weak calves- importance of salt lick- feeding management

of heifer- age at maturity- care and management of pregnant heifer- factors

influencing calf and heifer growth.

Lesson plan


1. Importance of Calf & Heifer rearing

determination of age.

Rearing Definition

2. Body Weight measurement Calculation of body weight

3. Factors affecting growth rate of calf Point to improve the growth rate of calf

4. Management of Pregnant cow Care of Pregnant cow

5. Management of Pregnant cow immediate

before & after calving

Steps taken immediate before & after

calving

6. Management of new born calf Care of calf at birth

7. Milk feeding of calf Milk feeding schedule

8. Importance of colostrums Preparation of artificial colostrum

9. Navel care of calf Learning of navel care of calf

10. Joint ill Prevention of Joint ill

11. Bull calf rearing Management of bull calf

12. System of calf rearing Method of calf rearing

13. Calf Starter Preparation of calf starter

14. Milk replacer Preparation of Milk replacer

15. Feeding of calf from birth to one month Feeding schedule for birth to one month

calf

16. Feeding of calf from 1 month to 6 month Feeding schedule for 1 month to 6

month calf

17. Parasitic disease Control of parasite

26

18. Common disease Prevention & control of disease

19. Features of healthy calf Difference between healthy & weak

calves

20. Importance of salt lick & Feeding

management of heifer

Composition of heifer feed.

21. Maturity of animal Way to find out physical maturity of

animal

22. Factors influencing heifer growth Point to improve the heifer growth

23. Field visit – Two days

Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



27


Curriculum for the Reproductive Management Assistant

Title : Reproductive Management Assistant Duration : 30 days

Qualification: 10th

Std

Syllabus : Salient feature of reproductive characters of livestock- age , body weight

relationship – body weight at first breeding – age at first breeding - heat –

heat detection methods- preparation of heat detection chart- mating

method- reproductive management of cow – importance of artificial

insemination- pregnancy indicators – drying of milk – external genitalia

and its examination- gestation length-age determination by dentition –

outline of reproductive organs –breeding behaviour - causes for infertility-

management to improve the fertility – importance of supplementation to

improve fertility rate- culling- correlation between reproduction and milk

production- breeding records maintenance.

Lesson plan


1. Different parts of male Reproductive

Systems

Identification of external parts of male

Reproductive System

2. Different part of female Reproductive

Systems

Identification of the Parts of female

Reproductive system

3. Physical Maturing of the animal way to find out Physical Maturity of the

animal for reproduction

4. Period of Reproductive Cycle Observation of heat Signs

5. Behavioral changes during heat period Observation of the behavioral changes in

heat

6. Natural mating Preparation of bull and female animal

for natural mating.

7. Behavioral changes of bull during

mounting

Observation of the bull during mounting

8. Different parts Artificial Vagina Preparation of Artificial Vagina

9. Technique to be followed semen

collection using Artificial Vagina

Physical collection of semen using

Artificial Vagina

10. Background of Artificial insemination Technique of Artificial insemination

11. Characterization of good quality semen Examination of Semen

12. Caring of pregnant animal Observation of physical sign of

pregnancy

13. Feeding management of pregnant animal Points for feeding of pregnant animal

14. Way to get higher conception rate Thumb rule for fixing the calf delivery

15. Pregnancy cycle Caring of the full term pregnant animals

28

16. Management of pregnant animals Attending the needs of the pregnant

animal during calf delivery

17. Course of calf delivery Care of new born calf

18. Management of new born calf Preparation of artificial colostrum

19. Management of bull Physical exercise of bull

20. Special feed for bull calf Preparation of Special feed for bull calf

21. Special feed for pregnant animal Preparation of Special feed for better

conception of cow

22. Post delivery cow management Caring of post delivery cow


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



29


Curriculum for Milking Assistant

Title : Milking Assistant

Duration : 30 days

Qualification: 10th

Std

Syllabus : Milk production of dairy cattle- milking methods- milking machine- cleaning

methods of milking machine- parts of milking machine – hand operator

machine - maintenance of milking machine – udder and teat hygiene –

minor injuries to udder – use of KMNO4 Solution - feeding management of

dairy cow- clean milk production- importance of hygiene- requirement of

milk for calf- aware of mastitis- detection of mastitis-control and preventive

measures of mastitis- daily milk yield – record maintenance- productive

cycle of cow- disinfectant and sanitizer.

Lesson plan


1. Importance of dairying and handling of

animals

Handling of animals

2. Structure of udder Examination of udder

3. Clean milk production Practicing clean milk production

4. Animal hygiene Practicing animal hygienic procedure

5. Personal hygiene Learning personal hygienic procedure

6. Environmental hygiene Practicing environmental hygienic

procedure

7. Equipment cleaning Observation of equipment cleaning

8. Feeding management of dairy animal Feeding schedule

9. Milking method – Hand milking Different method of hand milking

10. Machine milking Identify the different type of milking

machine

11. Milking machine cleaning Observation of cleaning of milking

machine

12. Parts of milking machine Identify the parts of milking machine

13. Maintenance of milking machine Learning machine milking practices

14. Milk requirement for calf Composition of milk

15. Daily milk yield Calculation of production efficiency

16. Productive cycle of cow Persistency of milk yield

17. Factors affecting milk production Points to improve milk production

18. Mastitis Aware of mastitis

19. Detection of mastitis Control and prevention of mastitis

30

20. Disinfectant Usage of disinfectant

21. Usage of sanitizer Observation of sanitizer usage

22. Record maintenance Learning maintenance of record


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



31


Curriculum for Vaccinator

Title : Vaccinator Duration : 30 days


Std

Syllabus : Vaccine storage- transport- vaccination techniques- instrument maintenance-

vaccination failure- personal hygiene- vaccine purchase – safe disposal of

vaccine vials – maintenance of records.

Lesson plan


1. Vaccines – Definition

Vaccination – Definition

Vaccination

2. Why should give vaccine Importance of vaccine

3. Maternal antibody Procedure for maternal antibody

4. Different types of vaccine Types of vaccines

5. Live vaccine, killed vaccine, subunit vaccine

DNA vaccine and Re-combatant DNA

vaccines

Demonstration of vaccine methods

6. Advantage and Disadvantage of vaccines. Utility of the vaccine

7 General instructions for vaccination Precautions measures during vaccination

8 Different routes of vaccination – oral route,

Nasal, oronasal, parental, Drinking and spray

method.

Demonstration of different types of

vaccine.

9 Precautions during pre – vaccination and

after vaccination.

Pre and post- vaccination details

10 Post – vaccination reactions. Observation of Post – vaccination

reactions.

11 Vaccine and Vaccination failure Vaccine and Vaccination failure

12 Different types of vaccinator instruments. Vaccinator instruments

13 Method of Vaccine transport. Transport methods

14 Cold chain maintenance Cold chain method

15 Different vaccine diluents Vaccine diluents

16 Vaccination schedule for Livestock, Sheep

and Goat, Layer and Broiler.

Vaccination schedule.

17 Different types of adjuvant used in

veterinary vaccines.

Types of adjuvant

18 Merits and Demerits of adjuvant. Learning Merits and Demerits of

adjuvant.

19 Vaccine purchase

Method of vaccine purchase

20 Safe disposal of vaccine vials Disposal of vaccine vials

32

21 Maintenance of records Maintenance of different records

22 Personnel hygiene Wear shoe, covering the

hair,gloves,washing hands with

disinfectants etc.,


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



33

DAIRY SECTOR LEVEL –II

Curriculum for Bio-security Assistant

Title : Bio-security Assistant

Duration : 30 Days


Std

Syllabus : Farm hygiene- environment- cleanliness- weather- water sanitation-

disinfection- procedure- efficacy- culling- disposal- pest control- clipping-

safety measures- personal hygiene.

Lesson plan


1 Introduction of biosecurity –

Importance of biosecurity in farm and

lab

Duties and responsibilities of biosecurity

assistant

2 Cow shed hygiene Learning Cow shed hygiene

3 Milk parlour hygiene Learning Milk parlour hygiene

4 Calf rearing methods and hygiene Observation of Calf rearing methods and

hygiene

5 Dehorning, castration, dipping,

docking, shearing

Observation of dehorning, castration, dipping,

docking, shearing

6 Environment cleanliness Learning environment cleanliness

7 Weather monitoring and control

measures

Weather monitoring and control measures

8 Different methods of Water sanitation Learning different methods of Water sanitation

9 Sterilization/disinfection principle and

various methods

Sterilization/disinfection principle and various

methods

10 Disinfection of the premises, vessels,

equipments, protective cloths

Learning Disinfection of the premises, vessels,

equipments, protective cloths

11 Assessing the efficacy of disinfection Different methods of assessing the efficacy of

disinfection

12 Clean milk production Clean milk production

13 Culling – different strategy for culling

policy and culling in dairy farm

Culling of animals in dairy farm

14 Disposal of farm waste Methods of disposal of farm waste

15 Disposal of carcasses Method of disposal of carcasses

16 Pest control and management strategy Learning pest control and management strategy

17 Register maintenance Learning register maintenance

18 Restraining of animals Restraining of animals and safe handling of

animals

19 Safety measure to be taken during

disease outbreaks

Learning safety measure to be taken during

disease outbreaks

34

20 Safety measures while handling

machineries, equipments and during

natural calamities including fire

Learning safety measures while handling

machineries, equipments and during natural

calamities including fire

21 Personal hygiene at farm Learning personal hygiene at farm and while

disposing of carcass

22 Zoonosis and zoonotic diseases Zoonosis, zoonotic diseases and control

measures


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



35


Curriculum for Dairy Farm Health Assistant

Title : Dairy Farm Health Assistant

Duration : 30 days

Qualification: 10th

Std

Syllabus : Importance of herd health management- important of manure disposal-

difference between healthy and sick animal- vital sign parameter of

livestock- management of sick animal- first aids- drenching of medicines –

administration of bolus – dehorning – disbudding, measurement of body

temperature- pulse rate – respiration rate – screening of livestock for various

diseases – isolation and quarantine – changing of anthelmintic drugs -

disposal of dead animals - castration for veal production. - important of

deworming and vaccination – summer management- supplementation for

young one- thermo ameliorative method- disease of livestock -prevention

and control measure- dipping -record maintenance.

Lesson plan


1. Importance of dairying and herd health

management

Points for health management

2. Signs of ill health Difference between healthy & sick animal

3. Management of sick animal Points for sick animal management

4. body temperature Learning measurement of body

temperature

5. pulse rate Learning measurement of pulse rate

6. respiration rate Learning measurement of respiration rate

7. First aids Identification first aid kits

8. Drenching of medicine Observation of drenching of medicine

9. Administration of bolus Learning administration of bolus

10. Dehorning or disbudding Observation of disbudding method

11. Castration for veal production Procedure for castration

12. Isolation of quarantine Quarantine period for different disease

13. Screening of livestock for various diseases Preparation of animal for screening

14. Parasitic diseases – ecto parasite Ecto parasitic control

15. Endo Parasitic diseases Endo parasitic control and deworming

schedule

16. Calf hood diseases Prevention and control of calf hood

diseases

36

17. Common diseases of dairy animal Prevention and control and Vaccination

of animal

18. Mastitis Identification of mastitis milk

19. Summer management Observation of thermo ameliorative

method

20. Importance of manure disposal Methods of manure disposal

21. Disposal of dead animals Methods of disposal of dead animals

22. Sanitation and Record Maintenance Common disinfectant usage and

Observation of different type records


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



37


Curriculum for Milk Production Assistant

Title : Milk Production Assistant

Duration : 30 Days


Std

Syllabus : Procedure for hand milking- clean milking- udder cleaning- milk vessel cleaning-

handling of milk- Dispensing of milk- storage – machine milking-operation

maintenance- cleaning of machines- personal hygiene.

Lesson plan


1 Development of dairy industry in India

Handling of Animals

Handling of Animals -

2 Composition and nutritive value of milk

Factors affecting composition of milk

Analysis of milk for composition –

Estimation of Fat, SNF and Total

solids In milk

3 Constituents and Physical properties of

milk

Analysis of milk for Physical

properties

4 Micro flora of milk

Microorganisms associated with milk &

milk products

Microscopic examination of milk

5 Principles of clean milk production

Sources of microbial contamination of

milk

Practicing Clean milk production

procedure

6 Clean milk production

Adopting hygiene practices in

animals, milkers, utensils /

equipment, mlking process &

Environment

7 Procedure for hand milking Adoption of hand milking

procedure – different methods

8 Handling and Dispensing of milk Hygienic handling and dispensing

of milk

9 Machine milking- operation-

maintenance- cleaning of machines

Learning Machine milking

operations and their maintenance

10 Comparison of hand milking and

Machine milking

Machine milking Vs Hand milking

– comparison by practical

observation

11 Mastitis milk

Mastitis causing microorganisms

Compositional changes in mastitis milk

Public health significance of mastitis

milk

Mastitis milk – Identification and

knowing compositional changes in

mastitis milk

12 Detection of mastitis milk – various

methods

Detection of mastitis milk by

different methods

13 Somatic cells in mastitis milk Estimation of somatic cell count in

mastitis milk for their detection

38

14 Sources of contamination of milk during

collection and transportation Practices

related to collection of milk

Knowing milk collection

procedures and transportation

methods

15 Hygiene control of dairy equipments

Principles of cleaning and sanitization

Detergents and Sanitizers

Using cleaning and sanitization

agents for hygiene control of dairy

equipments

16 Ideal properties of detergents and

sanitizers

Methods of cleaning dairy equipment

Methods of cleaning dairy

equipments using detergents

17 Hand washing and Mechanical washing

Tests of sterility

Practical approach for hand

washing and mechanical washing

of dairy equipments

18 Milk hygiene practices in India Testing the sterility of dairy

equipments after sanitization

19 Common spoilage conditions of milk Analysing different spoilage

conditions in milk

20 Heat treatment of milk Heat treatment - Pasteurization and

boiling process of milk

21 Principles of refrigeration & Storage Knowing about storage of milk at

refrigerated conditions

22 Legal and BIS standards of milk

Testing the standards of milk


Time allotment


(hours)

Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson




4. Match the Following - 1 X 10 =

10

Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



39


Curriculum for Dairy plant Assistant

Title : Dairy Plant Assistant

Duration : 30 Days


Std

Syllabus : Collection of Milk- Processing of milk in city plants- Marketing of milk-

Homogenation of milk- Standardisation of milk - Cleaning / Sanitization of

milk – seperation of Cream- Maintenance of boiler- Refrigeration of milk.

Lesson plan



Collection of milk

Different methods of milk

collection

2 Sources of contamination of milk during

collection and transportation

Doing milk collection and

transportation methods and

possible sources of contamination

3 Role of Co-operative Milk Producers

Union and uses

Visit to Co-operative Milk

Producers Union and observing its

activity

4 Mode of transportation of milk to dairy

plant

Knowing different modes of milk

transportation methods

5 Processing of milk in city plants Reception of milk and processing

6 Filtration / Clarification Doing milk filtration and

clarification

7 Pasteurization – Different methods Operating heat treatment of milk –

different methods of Pasteurization

8 LTLT and HTST methods – Comparison Performing LTLT and HTST

methods of Pasteurization

9 Marketing of milk Observing marketing techniques of

milk

10 Different methods of distribution of milk Delivery of milk in different

packaging materials

11 Homogenization of milk Running the homogenizer in dairy

plant

12 Standardization of milk Standardization of milk


Ideal properties of detergents and

sanitizers

Practicing detergents and sanitizers

usage and their properties

14 Cleaning – Detergents Methods of cleaning dairy

equipments using detergents

15 Sanitization – Sanitizers Methods of sterilization of dairy

equipments using sanitizers

16 Hand washing and Mechanical washing

Tests of sterility

Testing the sterility of dairy

equipments after sanitization

17 CIP method of cleaning Clean-in-place method of cleaning

HTST pasteurizer

40

18 Separation of cream Assembling cream separator and

operating the equipment for cream

production

19 Boiler – Types and usage in dairy plant Boiler operation in dairy plant

20 Maintenance of boiler Observing boiler operation and

maintenance

21 Refrigeration of milk Doing refrigeration process of milk

22 Legal and BIS standards of milk

Practical observation of different

standards of milk


Time allotment


(hours)

Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



41


Curriculum for Milk and Milk Products Quality Control Assistant

Title : Milk and Milk Products Quality Control Assistant

Duration : 30 Days


Std

Syllabus : Nutrients in milk – factors affecting quality of milk and its prevention – mode of

transport of milk to processing plant – Processing of milk at city plants –

fermentation of milk – processing of milk in plant – filtration of milk –

homogenization of milk- Standardization of milk- microbes in milk – value

added milk products-maintaining the quality of milk- Collection of sample of

milk-equipments in milk processing laboratory- cleaning of laboratory

equipments – Role of incubator and laminar flow in destruction of microbes in

milk – Clot on Boiling test – testing of acidity in milk- Methylene blue

reduction test - testing of Specific gravity- Estimation of Fat, SNF and Total

Solids in milk- Estimation of protein in milk - Estimation of Lactose in milk –

phosphates test – Preparation of agar – colony farming unit – Counting of

E.coli and bacteria in milk – testing of adulterants in milk-Mastitis test – Food

Safety and Standards Regulations.

Lesson plan


1 Introduction - Nutrients in milk Knowing about nutrients of milk

2 Factors affecting quality of milk and

its prevention

Analyzing the factors affecting milk quality

3 Mode of transport of milk to

processing plant

Methods of transportation of milk to processing

plant

4 Processing of milk at city plants Milk processing methods

5 Pasteurization of milk

Phosphates test

Pasteurization of milk and

finding efficiency of pasteurization through

Phosphates test

6 Filtration of milk & Homogenization

of milk

Filtration and Homogenization of milk

7 Standardization of milk Standardization of milk to various levels

8 Microbes in milk Examining milk for microbes

9 Value added milk products Value added milk products preparation

10 Collection of sample of milk Milk sample collection for physical and

chemical analysis

11 Equipments in milk processing

laboratory

Operation procedure of milk processing

laboratory equipments

42

12 Cleaning of laboratory equipments Cleaning procedure of milk processing

laboratory equipments

13 Role of incubator and laminar flow in

destruction of microbes in milk

Operation procedure of Incubator and laminar

flow

14 Testing the quality of milk

Clot on boiling test

Testing the quality of milk

Clot on boiling (COB) test

15 Testing of acidity in milk Estimation of acidity in milk by titration

method

16 Estimation of Fat, SNF, Total Solids

and Specific gravity in milk

Estimation of Fat, SNF, Total Solids and

Specific gravity in milk

17 Methylene blue reduction test Assessing quality of milk by dye reduction test

- Methylene blue reduction test

18 Estimation of protein in milk Protein estimation in milk

19 Estimation of Lactose in milk Lactose estimation in milk

20 Preparation of Media viz. agar and

broth

Preparation of media for bacterial growth

21 Counting of E.coli and bacteria in

milk

Counting of E.coli and bacteria in milk – Total

bacterial count and Coliform count

22 Testing of adulterants and

preservatives in milk ; Mastitis test

Food Safety and Standards

Regulations

Testing milk for adulterants & preservatives

and mastitis


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



43


Curriculum for Fermented Dairy Products Preparation Assistant

Title : Fermented Dairy Products Preparation Assistant

Duration : 30 Days


Std

Syllabus : Preparation and marketing of curd, lassi, butter milk, shrikandh, shrikandh wadi,

yoghurt, cheese – cottage cheese, mozzarella cheese, pizza.

Lesson plan



Status of fermented dairy products in

India

Observing different kinds of

fermented dairy products

2 Uses of fermented dairy products Procurement of starter cultures

3 Starter culture – Preparation,

Propagation and maintenance

Preparation, Propagation and

maintenance of starter culture

4 Preparation of curd Dahi / Curd preparation and

sensory analysis

5 Preparation of lassi Lassi preparation and taste analysis

6 Preparation of Shrikhand Shrikhand preparation and taste

analysis

7 Preparation of Shrikhand wadi Shrikhand Wadi preparation and

taste analysis

8 Preparation of Yoghurt Yoghurt preparation and taste

analysis

9 Cheese – Varieties, preparation methods Observing different varieties of

cheese

10 Preparation of Cheese Cheese preparation and taste

analysis

11 Preparation of Cottage cheese Cottage cheese preparation and

taste analysis

12 Preparation of Mozzarella cheese Mozzarella cheese preparation and

taste analysis

13 Preparation of Pizza Pizza preparation and taste analysis


plant and observing operation

procedure

15 Standardization of milk Performing standardization of milk



sanitizers

Uses of various detergents and

sanitizers and their properties

17 Cleaning – Detergents Doing cleaning dairy equipments

using detergents

18 Sanitization – Sanitizers Doing sterilization of dairy

equipments using sanitizers

19 Different methods of packaging of

fermented dairy products

Practicing packaging of fermented

dairy products

44

20 Storage and keeping quality of fermented

dairy products

Storage conditions for fermented

dairy products

21 Marketing of fermented dairy products Ascertaining marketing techniques

of fermented dairy products

22 Disposal of dairy wastes in fermented

dairy products industry

Knowing about BOD, COD and

disposal of dairy wastes and whey


Time allotment


(hours)

Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



45


Curriculum for Value added Milk Products Preparation Assistant

Title : Value added Milk Products Preparation Assistant

Duration : 30 Days


Std

Syllabus : Milk- constituents of milk- Processing milk products- value added sweet

based milk products- fermented milk products- fat rich milk products-

flavoured milk- ice- cream- Quality control- packing- sales.

Lesson plan


1 Introduction - Development of dairy

industry in India

Nutrients in milk

Identification of nutrient based

milk products

2 Composition, constituents and nutritive

value of milk

Factors affecting composition of milk

Analysis of milk composition

3 Processing of milk

Pasteurization – Different methods

Performing LTLT and HTST

methods of Pasteurization of milk


plant

5 Standardization of milk Doing Standardization of milk for

various milk products preparation

6 Processing of milk products Preparation of value added milk

products

7 Channa and channa based milk sweets Preparation of Channa and channa

based milk sweets – Rasagolla,

Sandesh etc. and taste analysis

8 Khoa and khoa based milk sweets Preparation of Khoa and khoa

based milk sweets – Peda,

Gulabjamoon etc. and taste

analysis

9 Fermented dairy products Preparation of curd, lassi and

shrikhandh and taste analysis

10 Fermented dairy products – yoghurt Preparation of yoghurt and taste

analysis

11 Cheese – Varieties, preparation Preparation of cheese and taste

analysis

12 Fat rich milk products – cream Assembling cream separator and

operating the equipment for cream

production

13 Butter Preparation of butter and taste

analysis

14 Ghee Preparation of ghee and taste

analysis

15 Flavoured milk – Types and preparation

methods

Flavoured milk preparation and

taste analysis

46

16 Ice cream – Types and preparation Preparation of Ice cream and taste

analysis

17 Softy ice cream Preparation of softy ice cream and

taste analysis



sanitizers

Observing various detergents and

sanitizers and their properties

19 Cleaning and Sanitization Practicing cleaning and

sterilization dairy equipments using

detergents and sanitizers

20 Different methods of packaging of dairy

products

packaging of fermented dairy

products

21 Marketing and distribution of dairy

products

Ascertaining marketing techniques

of fermented dairy products

22 Legal and BIS standards of various milk

products

Practical observation of different

standards of milk


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



47

DAIRY SECTOR LEVEL –III

Curriculum for Dairy Farm Management Supervisor

Title : Dairy Farm Management Supervisor

Duration : 90 Days


Std

Syllabus : Importance of dairying-breeds of cattle and buffalo-ageing and dentition-

Routine farm operations- feeding and breeding management- heat detection

– maintaining animal fertility – one calf per year programme - milking

machine technology- clean milk production- hygienic dairy cow shed-

important of manure disposal- care and management of calf, heifer, dairy

cow- milk feeding or bucket feeding- dehorning- castration-weighment -

deworming and vaccination- identification of sick animal- ecto and endo

parasites- dipping methods- fly control-first aids – daily expenditure and

receipt register – feed stock inventory – all stock register and maintenance –

calculation of breakeven point.

Lesson plan


1 Importance of dairying Familiarization with body points

2 Draught breeds of cattle Approaching, handling and restraining of cattle

3 Milch breeds of cattle Identification of milch breeds

4 Dual purpose breeds of cattle Identification of draught breeds

5 Exotic cattle breeds Identification of dual purpose breeds

6 Breeds of buffaloes Identification of exotic breeds

7 Dentition of cattle and buffaloes Identification of buffalo breeds

8 Ageing of cattle and buffaloes by

dentition

Preparing a housing plan for rural cow sheds

9 Ageing of cattle and buffaloes by other

means

Preparing a housing plan for mini dairy units

10 Routine farm operations – Identification

methods

Preparation of a plan for feed store room

11 Routine farm operations – Cleaning and

disinfection methods

Identification of sick animals

12 Routine farm operations- Washing of

animals

Measurement of body temperature of animals

13 Routine farm operations –Grazing Measurement of pulse rate of animals

14 Routine farm operations – Mastitis

detection methods

Measurement of heart rate of animals

15 Feeding of calves Measurement of body weight of animals by direct

method

16 Feeding of young animals Measurement of body weight by indirect methods

17 Feeding of lactating animals Identification of dental structure

18 Feeding of high yielders Identification of age according to the dental

structure

19 Feeding of bulls Tagging and method of tagging

20 Feeding of work animals Tattooing and method of tattooing

21 Breeding management –I Branding and method of branding

22 Breeding management –II Simple and temporary methods of numbering

48

23 Maintaining animal fertility Identification of animals by electronic chips

24 One calf per year programme Determination of age and detection of vices.

25 Basic concepts of milking machine Determination of body weight using different

measurements.

26 Types of milking machines available Preparation of animals for show and judging.

27 Clean milk production –I Layout plans for dairy farm

28 Clean milk production-II Familiarization with routine farm operations.

29 Dairy cattle housing –I Selection and culling of animals.

30 Dairy cattle housing –II Milking of dairy animals

31 Importance of manure disposal Methods of hand milking

32 Care and management of calves Familiarisation with milking machine

33 Care and management of heifers Machine milking

34 Milk feeding of calves Detection of heat

35 Calculating feed requirement of cows

based on milk yield

Identification of pregnant animals

36 Calculating the green and dry fodder

requirement and planning

Care of neonatal and young stock

37 Summer management of cows Care of pregnant animals

38 Disease control –Isolation, quarantine ,

foot bath, wheel bath and bio-security

measures

Care of cow just after calving

39 Dehorning Maintenance of dairy farm records.

40 Castration Cost accounting

41 Weighment Economic analysis

42 Deworming Preparation of balance sheet

43 Weighment Feeding of concentrates

44 Vaccination Feeding of green fodders

45 Identification of healthy and sick animals Feeding of dry fodders

46 Ectoparasites of cattle and buffaloes Familiarization with chaff cutter

47 Endoparasites of cattle and buffaloes Chaff cutting

48 Fly control in dairy farms Grazing management

49 First aid in dairy health management Watering of animals

50 Daily expenditure and receipt register Washing of animals

51 Feed stock register Washing and cleaning of shed

52 Birth register, Young stock register,

Adult stock register

Observing for heat signs

53 Mortality, Disposal, Treatment and

health registers

Artificial insemination

54 Milk yield and milk disposal register Exercising the animals

55 Artificial insemination register Restraining of animals

56 Vaccination and deworming register Casting of animals

57 Weighment register Milk recording

58 Preparation of income expenditure

statement

Calculation of milk yield and disposal

59 Cost of milk production Calculation of cost of milk production

60 Calculation of break-even point Loading and unloading of animals

61 Field visit

49

Time allotment


Level III

(90 days)

Contact hours:

90 days*2 hrs =180 hrs

Contact lesson : 60

Contact hours:

90 days*6 hrs = 540hrs

Skill learning: 60

720 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



50

DAIRY SECTOR LEVEL –III

Curriculum for Livestock Farm Manager

Title : Livestock Farm Manager

Duration : 90 Days


Std

Syllabus : Common terms used in animal husbandry practices – Nomenclature used for

young and adult animals of various species and at different stages of life –

Biology and life span of farm animals – Breeds of Indian and common exotic

animals reared in India – Basics of animal housing, feeding , breeding and

disease control – Behaviour of animals – Heat detection – Reproduction

management of animals – Common diseases of livestock – Preventive

measures – Vaccination and deworming principles – Periodical and routine

farm operations – Preparation of duty chart – Time and motion study –

Economic usage of labour – Calculation of labour requirement based on the

needs of animals – Preparation wage bill – Maintaining accounts register and

animal stock related registers – Basics of farm implements, tools used for

handling of animals – Upkeep and maintenance of hygiene of the animal

buildings – Control of ecto parasites and endo parasites.

Lesson plan


1 Qualities of a manager and what is

management?

General duties and responsibilities

2 Managerial competencies required for a farm

manager

Familiarization with body points

3 Common terms used in Animal husbandry

practice

Handling and restraining of large ruminants

4 Nomenclature in livestock species Handling and restraining of small

ruminants

5 Biology and life span of farm animals Identification of cattle and buffalo breeds

6 Indian breeds of cattle Identification of sheep breeds

7 Indian breeds of buffaloes Identification of goat breeds

8 Indian breeds of sheep Identification of exotic breeds of farm

livestock

9 Indian breeds of goats Identification of pig breeds

10 Indian breeds of pigs Identification of rabbit breeds

11 Indian breeds of horses Housing plan for rural cow sheds

12 Exotic breeds of cattle Housing plan for mini dairy units

13 Exotic breeds of sheep and goats Housing plan for sheep and goats

14 Exotic breeds of pigs Housing plan for pigs

15 Exotic breeds of rabbits Housing plan for rabbits

16 Basics of animal housing Housing plan for mixed livestock farm

17 Housing of cattle and buffaloes Preparation of a plan for feed store room

18 Housing of sheep and goats Identification of sick animals

19 Housing of pigs Measurement of body temperature of

animals

51

20 Housing of horses Measurement of pulse rate of animals

21 Housing of rabbits Measurement of heart rate of animals

22 Feeding of neo-natal animals Measurement of body weight by direct

method

23 Feeding of growing animals Measurement of body weight by indirect

methods

24 Feeding of milch cows Identification of dental structure

25 Feeding of adult small ruminants Identification of age by dental structure

26 Feeding of pigs Tagging and method of tagging

27 Feeding of horses Tattooing and method of tattooing

28 Feeding of rabbits Branding and method of branding

29 Breeding management of cattle Simple and temporary methods of

numbering

30 Breeding management of buffaloes Identification of animals by electronic chips

31 Breeding management of pigs Detection of vices.

32 Breeding management of rabbits Familiarization with routine farm

operations.

33 Breeding management of horses Selection and culling of animals.

34 Health management of cattle Milking of dairy animals

35 Health management of sheep Detection of heat

36 Health management of pigs Identification and care of pregnant animals

37 Health management of rabbits Care at the time of calving

38 Bio-security measures in livestock farms Colostrum feeding and its importance

39 Disinfection of farm sheds Disbudding of calves

40 Behaviour of farm animals Calculating feed requirement for large

animals

41 Oestrous symptoms and its detection in various

species

Calculating feed requirement for small

animals

42 Common diseases of livestock Chaff cutter – Maintenance and uses

43 Disease control measures Milking machine – Maintenance and uses

44 Vaccination and deworming principles Disinfection of farm sheds

45 Periodical farm operations Bio-security measures in a livestock farm

46 Routine farm operations Artificial insemination

47 Preparation of duty chart Maintenance of liquid nitrogen container

48 Time and motion study Heat detection methods

49 Calculation of labour requirement and usage of

labour

Breeding management of large animals

50 Preparation of wage bill, Income and

expenditure register

Breeding management of small animals

51 Animal stock related registers Livestock farm stock registers

52 Daily memorandam sheet Livestock farm account registers

53 Policy culling, Veterinary culling and

emergency culling

Mortality, disposal and auction registers

54 Livestock farm implements Maintenance of cow cards

55 Tools used for handling of animals Vaccination, deworming and health

registers

56 Control of endoparasites and ectoparasites Weighment of animals

57 Farm waste management Policy, veterinary and emergency culling

58 Bio-gas production Visit to institutional multi-species livestock

farm

52

59 Personnel management Visit to field level livestock farms

60 Preparation of balance sheet Disposal of dead animals

61 Field visit

Time allotment


Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



53

DAIRY SECTOR LEVEL III

Curriculum for Artificial Insemination

Title : Artificial Insemination

Duration : 90 days


Std

Syllabus : Importance of cross breeding- dairy breeds of cattle- reproductive

management of dairy cow- thawing- artificial insemination technique-

advantage and disadvantage- semen straw-liquid nitrogen maintenance-

loading of straw – AI gun – LN2 container and its

maintenance – canister –

identification of straw – right method right time insemination – type of

straws - semen straw record, breeding record and its maintenance.

Lesson plan


1. Introduction and history of animal breeding Study of external parts of dairy cattle

2. Common terms used in animal breeding Learning common terms used in animal

breeding

3. Current breeding programmes in state and

the country

Study of external parts male reproductive

parts

4. Basis for classification of dairy cattle and

buffalo breeds

Precautions to be taken while approaching

the animal

5. Breeding policy - Breed conservation and

sustainable utilization

Steps taken for conservation of native

breed

6. Identification of dairy cattle - purpose /

Importance

Method of identification - tattooing - ear

tags

7 Common restraining methods of dairy cattle

Learning handling of Cattle and Buffaloes

8 Common appliances are used in controlling

animals

Learning and identification of appliances

used in controlling of animals

9 Ageing of dairy cattle Learning dentition

10 Classification of indigenous milch breeds of

dairy cattle

Identification of indigenous milch breeds

of dairy cattle

11 Classification of indigenous dual purpose

breeds of dairy cattle

Identification of indigenous dual purpose


12 Classification of indigenous draught purpose


Identification of indigenous draught

purpose breeds of dairy cattle

13 Classification of breeds of buffalo Learning breed characteristic of buffalo

14 Classification of exotic breeds of dairy cattle Identification of exotic breed

15 Judging and Selection of dairy cattle Score card for Judging of Dairy Cattle

16 Cross breeding Points to cross breeding

17 Merits of cross breeding Demerits of cross breeding

18 Cross breeds evolved in India Identification newly evolved cross breeds

19 Economic traits of dairy cattle Way to find out economic traits

54

20 Proestrum – oestrum Observation of oestrum

21 Diestrum – metestrum Metestrum bleeding

22 Signs Of estrous cycle Period of estrous cycle

23 Estrus detection aids Method of estrous detection

24 Reproductive management of dairy cows Points to reproductive management

25 Calving difficulty Observation of correction of calving

difficulty

26 Management of new born calf Care of new born calf

27 Management of heifers and pregnant animal Care of pregnant animal

28 Management of lactating animals Care of lactating animals

29 Reproductive anatomy Study on the external parts of

reproductive anatomy of dairy cattle

30 Preparation and sanitation for Insemination Preparation of animal for insemination

31 Artificial insemination Different between natural service and

artificial insemination

32 Advantages and disadvantages of artificial

insemination

Disadvantages of artificial insemination

33 deep freezing of semen Learning deep freezing

34 Cryoprotection agent and cold shock Preparation of cryoprotection agent

35 Techniques of semen freezing / packaging Observation of semen freezing

36 Packaging of semen Learning packaging of semen

37 Types of straws Observation and learning of type of straws

38 Methodology for freezing of semen in

French straws

Methodology of deep freezing of semen

39 Preparation of diluents Preparation of diluents

40 sealing , cleaning, drying, racking and

freezing of straws

Learning sealing , cleaning, drying,

racking and freezing of straws

41 LN2 containers Type of LN2 container

42 Handling & storage of LN2 containers Practical demonstration on the

components of LN2 container

43 Precautions in handling the LN2 container Safety precaution in handling of

cryogenic containers

44 Advantages and disadvantage of frozen

semen techniques

Identification of colour of straws

45 Possible field difficulties with frozen semen Overcome the field difficulties with

frozen semen

46 Thawing of straw Demonstration of thawing procedure

47 The process of artificial Insemination Precaution to handle A.I. gun

48 Thawing semen and loading an AI gun Demonstration of parts of artificial

insemination (A. I.) gun

49 Semen handling techniques

Procedure to load semen straws

55

50 Concentration of sperm cells in a straw of

semen

Semen evaluation of semen quality before

artificial insemination technique

51 Right time for insemination Demonstration of artificial insemination

technique

52 Insemination of cow/heifer relative to the

onset of estrus

Points to taken after performing artificial

insemination technique

53 Important physiologic factors to consider at

the time of insemination

Precautions to be carried out before

performing artificial insemination

technique

54 Important environmental factors to consider

at the time of insemination

Environmental factor affecting the

insemination

55 General tips for Insemination technique Different methods of insemination

technique

56 Farm records Collection of data from farms

57 Performance records and standardization Analysis of breeding records

58 Insurance Name of insurance company

59 Culling of livestock Identification of animal for culling

60 Revision Revision

61 Field visit

Time allotment


Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



56

POULTRY SECTOR LEVEL I

Curriculum for De-beaking

Title : De-beaking

Duration : 7 days


Syllabus : Definition- Beak-trimming- Anatomical structure of beak-need for de-

beaking- advantages of de-beaking-Disadvantages of de-beaking – age at

which first de-beaking- second de-beaking-caution to be taken before, during

and after de-beaking-types of equipments used for de-beaking-feeding

practices after de-beaking.

Lesson plan


1. Definition, need for beak-trimming / de-

beaking, Anatomical structure of beak

Handling of birds, explain the anatomical

structure of beak with live specimen

2. Advantages and disadvantages of de-beaking

Age at first de-beaking and second

de-beaking

Compare the de-beaked birds with normal

birds

3. Equipments used for de-beaking Explain different parts of de-beaker, types

of de-beakers and handling of de-beaker

4. Beak-trimming procedure – I

Caution to be taken before, during and after

de-beaking

Beak-trimming procedure – I

5. Beak-trimming procedure – II Beak-trimming procedure – II

6. Feeding practices after de-beaking Feeding after de-beaking

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation – 1 hour

Skill Lesson

1. True or False – 1X10 = 10

2. Fill up the blanks – 1X10 = 10

3. Short note – 5X2 = 10

4. Match the Following – 1X10 = 10

Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



57


Curriculum for Egg Cleaning

Title : Egg Cleaning

Duration : 7 days


Syllabus : Structure and component of an egg – external quality –shell quality- shell

thickness-air cell- shape index-yolk quality – yolk colour-albumen quality-

appearance-Grading of egg- AGMARK grading – cleaning of egg-methods

of cleaning- maintenance of personal hygiene.

Lesson plan


1. Structure and component of an egg Structure of egg

2. External egg quality, shell quality External egg quality and shell thickness

assessment

3. Internal egg quality Internal egg quality assessment

4. Grading of egg and AGMARK grading AGMARK grading

5. Cleaning of egg and methods of cleaning Cleaning of eggs

6. Maintenance of personnel hygiene Personal hygiene

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



58

POULTRY SECTOR

LEVEL I

Curriculum for Farm Cleaning

Title : Farm Cleaning

Duration : 7 days


Syllabus : Definition-cleaning-method of cleaning–physical-chemical-flame gun-

sanitation-disinfection-sanitizer-disinfectant – types of disinfectant-

advantages of disinfectants-disadvantages of disinfectants-commercially

available sanitizer-disinfectant – removal of old feeders waters, curtains –

safe disposal of litter-removal of dust and cobweb from roof, side walls and

mesh -dusting and cleaning of poultry house using brooms -washing with

disinfectant solution-Drying first aid.

Lesson plan


1. Methods of cleaning Preparation prior to cleaning-removal of

dust, cobweb and equipment

2. Type of cleaner Removal of litter and litter disposal

3. Dry cleaning

Dusting and cleaning of poultry house

using brooms

4. Wet cleaning Washing with plain water

5. Flame gun sanitation Learning flame gun application

6. Commercially available cleaners Washing by using different type of

cleaners and drying

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



59

POULTRY SECTOR

LEVEL I

Curriculum for Water Sanitation

Title : Water Sanitation

Duration : 7 days


Syllabus : Definition-method of sanitation -sanitizer- advantages of sanitation – caution

to be taken during sanitation-commercially available sanitizer- bleaching

powder – calculation of requirement of bleaching powder - hydrogen per-

oxidie – collection of water sample – sending of water sample for analysis -

cleaning of waterer and overhead tank - first aid.

Lesson plan


1. Methods of sanitation Dose calculation of bleaching powder and

application

2. Type of sanitizer and Advantages of

sanitation

Dose calculation of Hydrogen per-oxide

and application

3. Caution to be taken during sanitation Stock solution preparation for different

sanitizers

4. Preparation of sanitizing solution Pipe line cleaning by using different

sanitizers.

5. Commercially available sanitizers Waterers and overhead tank cleaning by

using sanitizer

6. Water sampling technique Collection and sending the water sample

for analysis

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



60

POULTRY SECTOR

LEVEL I

Curriculum for Disinfectant

Title : Disinfectant

Duration : 7 days


Syllabus : Definition-cleaning-disinfection-disinfectant – types of disinfectant- physical

and chemical method - organic and inorganic – eco friendly – dosing of

different disinfectants – efficacy – use of disinfectant during outbreak –

virucide disinfection – chlorine-di-oxide preparation and application -

advantages of disinfectants-disadvantages of disinfectants-commercially

available disinfectant – first aid.

Lesson plan


1. Type of disinfectant Dosing of different disinfectants

2. Properties of various disinfectant and

advantages of disinfectants

Selection, dilution rate, application rate of

different disinfectant

3. Guidelines for disinfectant use Stock solution preparation for different

disinfectant

4. Use of disinfectant during outbreak Application of disinfectant in poultry

houses

5. Virucide disinfection Chlorine di-oxide preparation and

application

6. Commercially available disinfectant Monitor the efficacy of disinfection

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



61

POULTRY SECTOR

LEVEL I

Curriculum for Deworming and Delicing

Title : Deworming and Delicing

Duration : 7 days


Syllabus : Definition- ill effects of round, tape and flatworms- Why deworming?-

advantages of deworming- periodicity of deworming- types of deworming

drugs available – caution to be taken before, during and after deworming-

Definition- Why delicing, deticking?-advantages of delicing - types of

delicing drugs available – mixture of recovered strength - caution to be taken

before, during and after delicing – first aid.

Lesson plan


1. Harmful effects of round, tape and

flatworms

Dose calculation for deworming

2. Types of deworming drugs available and it

dose.

Application of dewormer through

drinking water

3. Caution to be taken before, during and after

deworming

Application of dewormer through

injection

4. Definition for delicing and deticking Dose calculation for delicing

5. Types of delicing drugs available Delicing through dip method

6. Caution to be taken before, during and after

delicing

Delicing through spray method

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



62


Curriculum for Egg Collection

Title : Egg Collection

Duration : 7 days


Syllabus : Definition- responsibilities of egg collectors-maintenance of personnel hygiene

- collection for table purpose- hatching egg collection – grading – cracks

identification - cleaning of dirty eggs-storage of eggs.

Lesson plan


1. Definition, responsibilities of egg collector Personnel hygiene

2. Maintenance of personnel hygiene Table egg collection

3. Collection for table purpose and hatching

egg collection

Hatching egg collection

4. Grading, cracks identification Grading

5. Cleaning of dirty eggs Cleaning of dirty eggs

6. Storage of eggs Storage of eggs

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



63


Curriculum for Semen Collection

Title : Semen Collection

Duration : 7 days


Syllabus : Definition- responsibilities of semen collectors-maintenance of personnel

hygiene – Anatomical structure of male reproduction- equipments used for

semen collection- Different methods of semen collection- first semen

collection-time of semen collection- frequency of semen collection-

storage of semen-cleaning of equipments.

Lesson plan


1. Introduction to semen collection in poultry

Familiarization of terminologies used in

semen collection

2. Duties and responsibilities of a semen

collection team

Drawing of Anatomical structure of Male

reproductive system of chicken

3. Anatomical structure of Male reproductive

system

Identification of semen collection

equipments

4. Methods of semen collection

Methods of semen collection and use of

various equipments for semen collection

5. Procedures for Clean, quality and humane

semen collection

Quality attributes of chicken semen

6. Recap of the Semen collection process Storage of poultry semen

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



64


Curriculum for Egg Storage

Title : Egg Storage

Duration : 7 days


Syllabus : Responsibilities of egg storage man -maintenance of personnel hygiene –

storage of eggs for table purpose- hatching egg storage -cleaning of dirty

eggs-cleaning and maintenance storage room – egg storage temperature

room - storage of eggs – identification and disposal of cracked eggs -

cleaning of eggs – storage room.

Lesson plan


1. Responsibilities of egg storage man,

personnel hygiene

Personnel hygiene

2. Storage of eggs for table purpose Storage of eggs for table purpose

3. Hatching egg storage Hatching egg storage

4. Cleaning of dirty eggs Cleaning of dirty eggs

5. Cleaning and maintenance of egg storage

room

Cleaning and maintenance of egg storage

room

6. Identification and disposal of cracked eggs Identification and disposal of cracked

eggs

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



65

POULTRY SECTOR

LEVEL I

Curriculum for Fumigation

Title : Fumigation

Duration : 7 days


Syllabus : Definition- storage of eggs for hatching purpose- cleaning and

maintenance fumigation room Chemicals used for fumigation – 1X

concentration,2X concentration etc,- fumigation of poultry houses-

incubators- fumigation chamber for eggs- generation of formaldehyde gas-

overcome excess fumigation.

Lesson plan


1. Definition for fumigation

Cleaning and maintenance of fumigation

room

2. Chemicals used for fumigation Dose calculation for formalin fumigation

3. Generating the formaldehyde gas Application of fumigation at different

concentration

4. Fumigation procedure Poultry house fumigation

5. Precaution to be taken before fumigation Hatching eggs fumigation

6. Overcome the excess fumigation Setter and Hatcher fumigation

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



66


Curriculum for Egg Candling

Title : Egg Candling

Duration : 7 days


Syllabus : Definition- responsibilities of candling man-maintenance of personnel

hygiene - collection of eggs for hatching purpose-cleaning of dirty eggs-

storage of eggs-different types of handling –disposal of broken, soiled

eggs, infertile eggs.

Lesson plan


1. Definition, responsibilities of candling man Personnel hygiene

2. Personnel hygiene Hatching egg collection

3. Collection of eggs for hatching purpose Cleaning of dirty eggs

4. Cleaning of dirty eggs, storage of eggs Hatching egg storage

5. Different types of candling Candling

6. Disposal of broken, soiled eggs, infertile

eggs

Waste egg disposal

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



67


Curriculum for Hatchery Waste Disposal

Title : Hatchery Waste Disposal

Duration : 7 days


Syllabus : Definition- responsibilities of waste disposal man-maintenance of personnel

hygiene - collection of hatchery waste- packing of hatchery waste – safe

disposal of hatchery waste-recycling of hatchery waste

Lesson plan


1. Definition, responsibilities of waste disposal

man

Responsibilities of waste disposal man

2. Personnel hygiene Personnel hygiene

3. Collection of hatchery waste Collection of hatchery waste

4. Packing of hatchery waste Packing of hatchery waste

5. Disposal of hatchery waste Disposal of hatchery waste

6. Recycling of hatchery waste Recycling of hatchery waste

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



68


Curriculum for Chick Transport and Delivery

Title : Chick Transport and Delivery

Duration : 7 days


Syllabus : Definition- responsibilities of chick transport man-maintenance of personnel

hygiene – grading of healthy chicks-sexing of chicks-packing of chicks in

ventilated box-safe loading and unloading of chick box – care of chicks

during transport.

Lesson plan


1. Definition, responsibilities of chick transport

man, personnel hygiene

Personnel hygiene

2. Grading of chicks Grading of chicks

3. Sexing of chicks Sexing of chicks

4. Packing of chicks Packing of chicks

5. Loading and unloading of chick box Loading and unloading of chick box

6. Care of chicks during transport Care of chicks during transport

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



69


Curriculum for Raw Material Transport and Procurement

Title : Raw Material Transport and Procurement

Duration : 7 days


Syllabus : Identification of feed ingredients – maintain the feed ingredient stock -

collection of samples from newly procured feed ingredients-unloading the feed

ingredients – marking the ingredients as separate batch-drying the ingredients

in yard- collect the ingredients for loading and transport – mark the proximate

composition on each lot of ingredients - preparation of premix.

Lesson plan


1. Introduction to Poultry feed ingredients-1 Identification of Poultry feed ingredients -1

2. Introduction to Poultry feed ingredients-2 Identification of Poultry feed ingredients -2

3. Collection of samples for lab analysis Familiarization of feed sample collection

procedures

4. Identification of samples for lab analysis Identification of feed samples for

proximate composition

5. Loading and transport of feed ingredients Methods of Feed storage

6. Recap of feed sample preparation &

transport of feed ingredients

Transport of feed ingredients

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



70

POULTRY SECTOR

LEVEL I

Curriculum for Sample Collection

Title : Sample Collection

Duration : 7 days


Syllabus : Responsibilities of sample collector – maintenance of personnel hygiene -

Assisting the Veterinarian in Collection of blood samples in live birds -

Collection of blood samples for bacteriological examination- Collection of

blood samples for virological examination-collection of feces for

parasitological examination- skin scarping for external parasite

identification- for histopathological examination.

Lesson plan


1. Introduction to sample collection Identification of sample collection

equipments for poultry

2. Duties and responsibilities of sample

collector

Procedure of whole blood collection for

bacterial and viral examinations

3. Collection of blood samples for bacterial and

viral examinations

Procedure of serum collection for

bacterial and viral examinations

4. Collection of faeces for parasitological

examinations

Procedure of faeces collection for internal

parasite evaluation

5. Collection of skin scrapings for external

parasite examinations

Procedure of Skin scrapings collection for

external parasites

6. Recap of sample collection in poultry Role of poultry farm assistant in assisting

Veterinarian in sample collection

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



71

POULTRY SECTOR

LEVEL I

Curriculum for Dead birds Disposal

Title : Dead birds Disposal

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Responsibilities of dead bird disposal man – immediate removal dead bird from

the flock – cleaning the dead bird area with disinfectant- dispose dead birds in

burial pit– incineration – maintenance of personnel hygiene.

Lesson plan

S.No. Skill Lessons Skill Activity

1 Responsibilities of dead bird disposal

man

Learning disposal of dead birds

2 Burial Points to taken for burial

3 Incineration Observation of incineration method

4 Composting Observation and learning of

composting

5 Cleaning and disinfectant Learning disinfectant of shed

6 Personal hygiene Learning personal hygiene

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



72


Curriculum for Hatchery Sanitation

Title : Hatchery Sanitation

Duration : 7 days


Syllabus : Responsibilities of hatchery sanitation man – cleaning of dirty eggs-

cleaning and maintenance fumigation room -Chemicals used for

fumigation – 1X concentration, 2X concentration etc,- generation of

formaldehyde gas-overcome excess fumigation – maintenance of setter –

hatcher-maintenance of personnel hygiene.

Lesson plan


1. Responsibilities of hatchery sanitation man Cleaning of dirty eggs

2. Cleaning of dirty eggs Cleaning and maintenance fumigation

room

3. Cleaning and maintenance fumigation room Chemicals used for fumigation,

calculation for 1X, 2X concentration etc.

4. Fumigation procedure Generation of formaldehyde gas,

overcome excess fumigation

5. Maintenance of setter and hatcher Maintenance of setter and hatcher

6. Personnel hygiene Personnel hygiene

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



73

POULTRY SECTOR

LEVEL I

Curriculum for Poultry Slaughter

Title : Poultry Slaughter Duration : 7 days


Syllabus : why stunning is necessary? – Advantages of stunning- equipments used for

stunning- method of stunning- electrical stunning - why bleeding is

necessary?- bleeding cone- duration of bleeding - maintenance of personnel

hygiene – removal of internal organs- removal of intestine- removal of

gallbladder - removal of heart -removal of gizzard-removal of gizzard

content- removal of lung- removal of kidney- safe disposal of inedible parts -

washing the carcass - grading of carcass - skinning out - portioning of

carcass- packing –storage – safe disposal of meat spillage- cleaning of

equipments.

Lesson plan


1. Stunning: Advantages of stunning,

equipment used for stunning, method of

stunning

Method of stunning and electrical

stunning

2. Bleeding cone, duration of bleeding and

maintenance of personnel hygiene Learning of personnel hygiene

3. Evisceration Observation of Evisceration

4. Disposal of inedible parts and washing the

carcass and cleaning of equipment

Method of disposal of inedible parts and

cleaning of equipment

5. Skinning out and portioning of poultry

carcass

Observation of skinning out and

portioning of poultry carcass

6. Packing and storage of poultry meat

Learning packing and storage of poultry

meat

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



74

POULTRY SECTOR

LEVEL I

Curriculum for Packing and Storage

Title : Packing and Storage

Duration : 7 days


Syllabus : Responsibilities of packing and storing man – maintenance of personnel

hygiene – grading of carcass - packing –packing material-whole carcass

packing- giblets packing- leg packing-neck packing- labeling-storage -

different method of storage-maintenance of cold chain.

Lesson plan


1. Responsibilities of packing and storing man

Responsibilities of packing and storing

man

2. Maintenance of personnel hygiene Learning of personnel hygiene

3. Grading of carcass Observation of Grading of carcass

4. Packing and packing material Identification of packing material

5. Whole carcass packing, Giblets packing, leg

packing, neck packing, labeling and storage

Observation of whole carcass packing,

Giblets packing, leg packing, neck

packing, labeling and storage

6. Different method of storage and

maintenance of cold chain Method of storage

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



75

POULTRY SECTOR

LEVEL II

Curriculum for Poultry Farm Assistant

Title : Poultry Farm Assistant

Duration : 30 days


Std

Syllabus : Introduction to commercial poultry farm- – Duties of poultry farm assistant -

preparation of brooder house and receiving of chicks- cleaning of feeders,

waterers – medication- light management- cleaning of cage- Deep litter

management- debeaking – vaccination - winter and summer management –

disposal of dead birds – marketing of eggs and birds.

Lesson plan


1. Introduction to commercial layer, broiler

and breeder poultry farms

Familiarization about daily routine of

commercial layer and broiler farm

2. Duties and responsibilities of the poultry

farm assistant

Drawing of a broiler house & Identification

of various points of the house

3. Basics of poultry housing Drawing of a brooder house – Identification

of various points of the house

4. Identification of equipments of a poultry

farm

Drawing of various equipments of Poultry

farm -1

5. Brooder Management -1 Drawing of various equipments of Poultry

farm -2

6. Brooding Management-2 (Setting up of

brooder – placing of chicks and

equipments under brooder-care of baby

chicks)

Preparation of brooder house new placement

7.

Brooding management of chicks-3

Growing process during brooding (0-3

weeks)

Arrangement of brooder facility for baby

chicks

8. Grower and layer management in cages

( Management of layer during growing

and laying including feeding)

Deep litter and cage system of grower

management

9. Broiler management (Feeding and general

management of broilers)

Deep litter and cage system of layer

management

10. Basics of Deep litter management

( Definition- materials used as litter- litter

quality management)

Calculation of egg production, egg number,

feed intake and feed efficiency

11. Vaccination and medication management

in commercial poultry farm

Broiler production standards

12. Debeaking - A management Technique Identification of various feed ingredients-1

76

13. Basics of heat stress in Poultry Identification of various feed ingredients-2

14. Summer management of poultry for better

production

Medication management in a commercial

poultry farm

15. Winter management poultry for better

production

Vaccination management in a commercial

poultry farm

16. Disinfection procedures for a commercial

poultry farm

Understanding the technique of Debeaking

17. Disposal of dead birds Understanding basics of micro environment

of poultry house

18. Egg collection and storage in commercial

layer farm

Summer stress management strategies

19. Catching of broiler for marketing Winter stress management strategies

20. Marketing of eggs and spent birds Disinfection procedures of poultry farm

21. Marketing of broilers Drawing an incinerator and burial pit for

dean bird disposal

22. Summing up Processing of broilers


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



77

POULTRY SECTOR

LEVEL – II

Curriculum for Poultry Breeder Farm Assistant

Title : Poultry Breeder Farm Assistant

Duration : 30 Days


Std

Syllabus : Introduction to commercial breeder poultry farm - Duties of poultry breeder

assistant- equipments used in poultry farms - cleaning of feeders, waterers

and cages –litter management – light management – debeaking – medication

– vaccination – collection of semen and artificial insemination – collection of

eggs- disposal of dead birds.

Lesson plan


1 Introduction to commercial breeder

poultry farm and Duties of poultry

breeder assistant

Observation of routine activities of

breeder farm

2 Equipments used breeder farm Exposure to different types of

equipments used in brooder shed

3 Cleaning of equipments Hands on experience of cleaning of

equipments used in breeder farm

4 Brooding preparation Preparation of brooding for parent

chicks

5 Brooding management Watch comfort of chicks during

brooding

6 Grower and breeder management Exposure to regular grower and

layer management

7 Feeding Learning feeding of chicks,

grower and breeder

8 De-beaking Hands on experience of De-

beaking of chicks

9 Medication Observation of different

medication of breeder farm

10 Vaccination Learning different method and

types of vaccines used in breeder

farm

11 Litter management Learning method of disposal of

litter and storage of fresh litter for

new batch

12 Light management Importance of light and know the

electrical installation of farm

13 Training of male birds Prepare the male to yield semen

14 Collection of semen How to collect semen from male

birds

15 Artificial insemination Practice and assist along with

breeder farm supervisor for

artificial insemination of birds

78

16 Collection of eggs Hatching egg collection three times

a day

17 Deworming Hands on experience of different

deworming agents used in farms

18 Rodent control Different methods of controlling

rodents and its importance

19 Disinfection Regular farm disinfection practice

20 Sanitation Learning sanitation of water,

cleaning of water tank and pipe

lines

21 Maintenance farm records

Exposure to entry of data in

essential records and importance of

record maintenance

22 Disposal of dead birds.

Dead birds to be disposed with

different methods


Time allotment


(hours)

Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



79

POULTRY SECTOR LEVEL II

Curriculum for Brooding Assistant

Title : Brooding Assistant

Duration : 30 days


Std

Syllabus : Introduction to commercial poultry farm - Duties of brooding assistant- what

is brooding-types of brooding- why artificial heat is required? - equipments

used for brooding- Infra red bulbs-Gas brooding -Heater coils -Centralized

heating system -Battery brooders –Bio-gas brooders – kerosene stoves or coal

stoves – preparation brooding arrangements before receiving chicks-brooder

guard-feeder and waterer arrangements –spreading of news paper-feeding-

medicated watering- behaviour of chicks during brooding-duration of

brooding.

Lesson plan


1.

Introduction, Economic importance of

poultry, commercially available stains Identification of different poultry species

2. Systems of rearing, advantages and

disadvantages of deep litter and cage system

of management

Orientation of poultry house. Visiting

Poultry house with cage and deep litter

system of management, Different types of

poultry houses, Layout of poultry houses

3. Systems of rearing

Calculation of floor space, feeder space

and waterer space

4. Deep litter system of Management

Different types of litter materials and its

advantages, cost effectiveness

5. Cage system of Management

Different types of cages, space

requirements, cleaning

6.

Cleaning of poultry houses for brooding Removing cobweb, feeder, waterer, litter

materials

7.

Cleaning of poultry houses for brooding

Cleaning the poultry house with flame

gun, washing with disinfectants, white

washing

8. Cleaning of feeder Removing feed particles, clean with

moderate disinfectant

9. Cleaning of waterer

Removing feed particles, clean with

moderate disinfectant and sun dry

10. Brooding management –I

Need for brooding, materials required for

brooding

11.

Brooding management –II

Arrangement of brooding – spreading of

litter material, arrangement of waterer and

feederer

80

12. Brooding management –III

Providing artificial heat- different types of

heating sources

13. Brooding management –IV Observing the behaviour of chicks

14. Medication

Anti-biotic to chicks through drinking

water, calculation of medicine

15. Sanitation of water

Commercially available sanitizer,

calculation of sanitizer

16.

Vaccination – I

Caution to be taken before, during and

after vaccination, disposal of vaccine vials

and vaccination schedule,

17. Vaccination – II

Commercially available vaccines,

diluents, needle, thermo -cool box

18. Farm equipments Feeder, waterer, flame gun, weighing

balance, egg tray, refrigerator, etc.

19.

Fumigation

Chemicals required for fumigation,

precautionary measures before

fumigation, Preparation of 1 X, 2 X, 3 X

concentration

20. Foot-bath

Size of foot bath, disinfectants used for

foot-bath

21. Disposal of dead birds

Collection of dead birds, different types of

disposal of dead birds, preparation and

opening of dead birds for post-mortem

examinations

22. Maintenance of personnel hygiene

Wear shoe, covering the hair, gloves,

washing hands with disinfectants, etc.


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



81

POULTRY SECTOR

LEVEL – II

Curriculum for Breeding Assistant

Title : Breeding Assistant

Duration : 30 Days


Std

Syllabus : Introduction to commercial breeder poultry farm - Duties of breeding

assistant- Anatomical structure of male and female reproduction- equipments

used for semen collection- Different methods of semen collection- age at

which first semen collection-time of semen collection- frequency of semen

collection-storage of semen-cleaning of equipments- Artificial insemination-

collection of hatching eggs- – testing for salmonella infection in breeder

farm - disposal of dead birds - maintenance of farm records.

Lesson plan


1 Commercial breeder poultry farms Visiting commercial breeder farms

2 Duties of breeding assistant Routine activities of breeder farm

3 Anatomical structure of male

reproduction

Drawing of Anatomical structure

of Male reproductive system of

chicken

4 Anatomical structure of female

reproduction

Drawing of Anatomical structure

of female reproductive system of

chicken

5 Equipments used for semen collection Handling of equipment used for

semen collection

6 Different methods of semen collection Familiarization different method of

semen collection

7 Semen collection technique Preparation of male bird for semen

collection

8 Time of semen collection-I Practice collection of semen at

afternoon time

9 Time of semen collection-II Practice collection of semen at

afternoon time

10 Frequency of semen collection-I Exposure to two time a day or

three time a week semen collection

11 Frequency of semen collection-II Exposure to two time a day or three

time a week semen collection

12 Storage of semen Different method of storage of

semen as liquid or cryo preserved

13 Cleaning of equipments Hands on experience of cleaning

equipments used for AI

14 Artificial insemination Practice artificial insemination for

birds in afternoon hours





17 Collection of hatching eggs Hatching egg collection

82

18 Testing for salmonella infection in

breeder farm

Exposure to lab test for salmonella

infections

19 Disposal of dead birds Dead birds to be disposed with

different methods

20 Maintenance of farm records.

Exposure to entry of data in

essential records and importance of

record maintenance

21 General breeder farm hygiene Basic bio security procedure

followed in breeder farm for

effective production

22 Summary Summary


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:

30 days*6 hrs =180hours

Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



83

POULTRY SECTOR

LEVEL II

Curriculum for Feeding Assistant

Title : Feeding Assistant

Duration : 30 days


Std

Syllabus : Introduction to commercial poultry farm - Duties of feeding assistant- different

types of feed ingredients- different types of feed-cleaning of feeder – feeding of

birds- Weighing the feeds for different age and pens - Calculation of quantity of

feed per day based on chart / average requirement - calculation of feed

consumption - weight gain and FCR - Mixing of medicines through feed -

Collection of feed samples for analysis.

Lesson plan


1. Introduction, Economic importance of

poultry, commercially available stains

Identification of different poultry species

2. Systems of rearing, advantages and

disadvantages of deep litter and cage system

of management

Orientation of poultry house. Visiting

Poultry house with cage and deep litter

system of management

3. Systems of rearing Different types of poultry houses, Layout

of poultry houses

4. Systems of rearing Calculation of floor space, feeder space

and waterer space

5. Systems of rearing Visiting elevated cage houses,

environmentally controlled poultry houses

and automated feeder

6.

Deep litter and cage system of Management Different types of litter materials and its

advantages, cost effectiveness , different

types of cages, space requirements,

cleaning

7.

Cleaning of feeder Removing feed particles, clean with

moderate disinfectant

8. Forecast and purchase of raw materials Feed requirements, medicine

requirements, purchase of raw materials

9. Raw material and feed analysis Collection of raw materials for analysis

and dispatch

10. Drying Drying the raw materials

11. Storage of raw material Arrange raw material in order and label

12. Summer management Feeding in cooler part of the day,

arrangement of sprinkler and fogger

13. Winter management Protect the birds from the extreme cold

and adjust the nutrient requirements

84

14. Feeding of chick – I Chick feeding management – raw

materials used of chick feeding

programme and its nutritional

composition,

15. Feeding of chick – II Nutrient requirements

pre-starter and starter, importance of

adding oils

16. Feeding of grower Grower feeding management – Nutrient

requirements for broiler finisher and

grower

17. Feeding of layer Layer feeding management - Nutrient

requirements, daily feed requirements

18. Feed supplements Commercially available feed supplements,

preparation of pre-mix

19.

Maintaining the data

Recording of feed consumption data in

MS Excel

20. Maintenance of records Maintenance of raw materials records,

medicine records, etc

21. Maintenance of records Maintenance of feed register

22. Maintenance of personnel hygiene Wear shoe, covering the hair, gloves,

washing hands with disinfectants, etc.


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



85

POULTRY SECTOR

LEVEL II

Curriculum for Poultry Vaccinator

Title : Poultry Vaccinator

Duration : 30 days


Std

Syllabus : Introduction - Duties of vaccinator- maintenance of personnel hygiene-

vaccine – vaccination – importance of vaccination – immunity – vaccination

failure – types of vaccine available in markets – methods of vaccination –

sterilization of vaccine equipments – cold storage of vaccine – caution to be

taken before and after vaccination – disposal of unused vaccine and vaccine

vials – first aid.

Lesson plan


1. Duties of vaccinator Know the chicks arrival date to create

vaccination schedule

2. Maintenance of personnel hygiene Wearing cloves, apron and gumboots

3. Vaccine Handling the vaccine

4. Live vaccine Dose calculation for live vaccine

5. Killed vaccine Dose calculation for killed vaccine

6. Importance of vaccination Vaccination Procedure

7.

Vaccination schedule for broiler Preparation of model vaccination schedule

for commercial broiler

8. Vaccination schedule for layer Preparation of model vaccination schedule

for commercial layer

9. Vaccination schedule for breeders Preparation of model vaccination schedule

for breeder

10. Vaccination schedule for diversified

poultry

Preparation of model vaccination schedule

for diversified poultry

11. Immunity and Breakdown of immunity

Assess the health status of poultry and

Assess the nutritional status

12. Vaccination failure Cold chain maintenance during transport

and vaccination

13. Vaccine available in markets List out the live and killed vaccine available

in market

14. Type of diluents Dose calculation for diluents

15. Route of administration Drinking water method

16. Mass vaccination programme Intra nasal/ intra ocular method

86

17. Individual vaccination programme Subcutaneous/ intramuscular method

18. Sterilization of vaccine equipments Wing web method

19. Cold storage of vaccine Recording the storage temperature and

different method of vaccine storage

20. Caution to be taken before and after

vaccination

Observation of bird health status before and

after vaccination

21. Disposal of unused vaccine and vaccine

vials

Disposal of empty vaccine vial, diluents vial

and syringes

22. Vaccination record maintenance Vaccine company name, date of

manufacturing, date of expiry and batch

number details


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



87

POULTRY SECTOR

LEVEL II

Curriculum for Poultry Health Assistant

Title : Poultry Health Assistant

Duration : 30 days


Std

Syllabus : Introduction to commercial breeder poultry farm - Duties of poultry health

assistant- maintenance of personnel hygiene- -medication- vaccination-

Sanitization through water - Sanitization through spray -calculation of

dosage of sanitizers and disinfectants -mixing and Methods of administration

of sanitizers, disinfectants - restricting the movement of free flying birds and

other animals -restricting the entry of men and material - foot dips - first aid.

Lesson plan


1. Introduction about the breeders poultry Providing broiler breeder and layer breeder

farm details

2. Duties of poultry health assistant Learning of duties of poultry health assistant

3. Maintenance of personnel hygiene Wearing cloves, apron and gumboots

4. Route of medication Dose calculation for different route of

medication

5. Vaccination - Vaccine storage

Vaccine handling

6. Sanitation Drinking water sanitation

7.

Methods of sanitation Dose calculation of bleaching powder and

application

8. Type of sanitizer Dose calculation of Hydrogen per-oxide and

application

9. Caution to be taken during sanitation Stock solution preparation for different

sanitizers

10. Preparation of sanitizing solution Pipe line cleaning by using different

sanitizers.

11. Commercially available sanitizers Waterers and overhead tank cleaning by

using sanitizer

12. Water sampling technique Collection and sending the water sample for

analysis

13. Disinfection

Dosing of different disinfectants

14. Properties of various disinfectant

Selection, dilution rate, application rate of

different disinfectant

15. Guidelines for disinfectant use Stock solution preparation for different

disinfectant

16. Use of disinfectant during outbreak Application of disinfectant in poultry houses

88

17. Virucide disinfection Chlorine di-oxide preparation and

application

18. Commercially available disinfectant Monitor the efficacy of disinfection

19. Deworming procedure Dose calculation for deworming

20. Delicing and deticking Dose calculation for delicing

21. Biosecurity and Traffic control Restricting the movement of free flying

birds other animals, men and material

22. Foot-bath maintenance Foot bath maintenance


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



89

POULTRY SECTOR

LEVEL II

Curriculum for Poultry Waste Recycling Assistant

Title : Poultry Waste Recycling Assistant

Duration : 30 days


Std

Syllabus : Duties of poultry waste recycling assistant- maintenance of personnel

hygiene- safe disposal of litter away from sheds and inside the pits - removal of

feathers - candling and discarding dead embryos – removal of dead and un-

hatched embryo from hatchers – disposal of dead birds.

Lesson plan


1. Introduction about the poultry waste

recycling

Identification of poultry waste

2. Maintenance of personnel hygiene Wearing cloves, apron, gumboots and masks

3. Litter disposal Collection and disposal of litter away from

the sheds

4. Collection of dead birds Daily collection of dead birds and record

maintenance

5. Carcass disposal Immediate disposal carcass and protecting

the environment from pollution

6. Burial in pits Model sketch for construction of burial pit

7.

Tank disposal Demonstration of septic tank disposal

8. Burial in trenches Demonstration of burial

9. Burning Incinerator design and demonstration

10. Rendering Rendering plant-visit

11. Fermentation Demonstration of fermentation

12. Manure disposal Collection and disposal of litter material

13. Spreading of manure Demonstration of spreading of manure

14. Dehydration of manure Demonstration of dehydration of manure

15. Composting Model compost and formation of compost

16. Lagoons Demonstration of lagoons

17. Oxidation ditch Observation of oxidation ditch

18. Effluent Observation of effluent

19. Removal of organic material from the shed Feather and dirt removal

20. candling and discarding dead embryos

from hatchery

candling of embryonated eggs and

discarding the dead embryos

90

21. Hatchery waste disposal

Identification of hatchery waste and un

hatched eggs

22. Pollution problem Smoke and dust control


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



91

POULTRY SECTOR

LEVEL III

Curriculum for Poultry Farm Manager

Title : Poultry Farm Manager

Duration : 90 days


Std

Syllabus : Introduction to commercial poultry farm – Housing – calculation of floor space –

equipments used in poultry farms - preparation of brooder house and receiving of

chicks – cleaning of feeders, waterers and cages – Deep litter management – light

management – debeaking – medication – vaccination - selection of good layers –

winter and summer management – bio-security – disposal of dead birds–feed

ingredients – quality of ingredients – equipments used in feed mill – preparation

of concentrate feed – storage of feed ingredients and feed –broiler and layer

production indices - maintenance of farm records - marketing of eggs and birds –

visit to commercial poultry farms.

Lesson plan


1 Introduction Identification of different poultry species

2 Economic importance of poultry Identification of different comb patterns

3 Developmental history Identification of plumage colour and pattern

4 Common terminology Handling of poultry

5 Commercial strains Identification of broiler and layer strains

6 Systems of rearing

Calculation of floor space, feeder space and

waterer space

7 Different types of poultry houses

Measuring the floor space of a poultry house

for ascertaining the farm capacity

8 Layout of poultry houses Reading temperature in different thermometers

9 Poultry house construction

Predicting Relative humidity using dry and wet

bulb thermometers

10 Open-sided deep-litter poultry

houses Identification of different litter materials

11 Cage houses Estimation of litter moisture in farm conditions

12 Elevated cage houses

Drawing the layout of poultry houses in a

poultry farm

13 Environmentally controlled poultry

houses Draw the diagram of deep litter poultry house

14 Litter management Drawing the diagram of cage house

15 Cage design Drawing the diagram of elevated cage house

16 Preparation of poultry houses for

brooding

Drawing the diagram of different types of

cages

17 Bio-security principles

Calculation of cage space with special

reference to farm size

18 Broiler management Farm cleaning procedures

19 Layer – chick management Farm disinfecting procedures

20 Layer – Grower management Formaldehyde fumigation

21 Layer management Brooding arrangement

22 Basics of commercial breeding

programme Beak-trimming in chicks

92

23 Breeder management Beak-trimming in growers

24 Lighting to broilers Precision beak-trimming

25 Lighting to layers Identification of good layers

26 Light sources Judging of layers

27 Feeding principles Judging of broilers

28 Different types of poultry feeds

Identification of different types of poultry

feeds

29 Ingredients used in poultry feed

preparation

Identification of different grains and grain by-

products

30 Nutritive value of feed ingredients

Identification of different oils used in poultry

feed

31 Nutritive feed supplements

Identification different oil cakes and animal

protein sources

32 Non-nutritive feed supplements Identification of feed supplements

33 Balanced ration

Estimation of moisture in poultry feed

ingredients and compounded feed

34 Quality of feed

Drawing the diagram of different feed mill

equipments

35 Equipments used in poultry feed

preparation

Drawing the flow chart of mash and pellet feed

preparation

36 Storage of feed ingredients and

feeds

Common adulterants in poultry feed

ingredients

37 Principles of disease occurrence

Equipment used for Artificial Insemination in

poultry

38 Important bacterial diseases Preparing the females for AI

39 Important viral diseases Sterilization procedure of AI equipments

40 Important protozoal diseases Semen Collection procedures

41 Important endo and ecto parasites Insemination

42 Medication principles Water medication

43 Vaccination principles

Drawing the diagram of different types of

vaccinators

44 Bread-down in immunity Intra-ocular and intra-nasal vaccination

45 Vaccination schedule for broilers &

layers Intramuscular vaccination

46 Summer management Subcutaneous vaccination

47 Winter management Calculation of body weight gain in broilers

48 Management during other stress

conditions Calculation of feed efficiency in broilers

49 Broiler farm indices Calculation of livability in broilers

50 Layer farm indices Calculation of BPEI and BFEI

51 Importance of record keeping

Calculation of hen house egg production and

hen day egg production in layer farm

52 Different broiler and layer farm

records Calculation of egg mass

53 Economics of broiler farming Calculation of feed efficiency in layers

54 Economics of layer farming Calculation of NFEI and EFPR in layers

55 Forecasting of demand and supply Recording of farm data in MS Excel

56 Integration in broiler industry

Calculation of different farm indices using MS

Excel

57 Integration in layer industry

Estimation of external egg quality and grading

of eggs

93

58 Marketing of eggs Assessment of internal egg quality

59 Marketing of live birds Assessment of shelf-storage period of eggs

60 Marketing of poultry products

Identification of different egg and meat

products

61 Field visit

Time allotment


Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



94

POULTRY SECTOR

LEVEL III Curriculum for Hatchery supervisor

Title : Hatchery supervisor

Duration : 90 days


Std

Syllabus : Breeds poultry – selection of place for hatchery – bio-security measures –

collection of eggs – fumigation – grading and cleaning of eggs – cold storage

room and storage of hatching eggs – function of incubator and hatcher –

hatching, weighing - grading of day old chicks - sale of chicks and maintenance

of vehicles – cleaning of incubator and hatcher – trouble -shooting – calculation

of hatching percentage – maintenance of records - maintenance of generator and

refrigerator – daily routine duties of hatchery supervisor.

Lesson plan


1 Indian and Asiatic breeds of poultry

Identification of Indian and Asiatic breeds of

poultry

2 English breeds of poultry Identification of English breeds of poultry

3 American breeds of poultry Identification of American breeds of poultry

4 Mediterranean breeds of poultry

Identification of Mediterranean breeds of

poultry

5 Site selection for hatchery Location of the hatchery

6 Design of the hatchery Observation of design of the hatchery

7 Hatchery sanitation Learning hatchery sanitation

8 Wheel dip and foot bath Learning wheel dip and foot bath

9 Collection of eggs from deep litter

and cage system

Learning collection of eggs from deep litter

and cage system

10 Male:female ratio in the breeder

flock for collecting hatching eggs Collecting hatching eggs

11 Artificial insemination for

collecting hatching eggs Observation of Artificial insemination

12 Storage of hatching eggs Learning storage of hatching eggs

13 Chemicals used for fumigation and

advantages of fumigation Chemicals used for fumigation

14 Different concentration of

fumigation Learning different concentration of fumigation

15 Fumigation of eggs Learning fumigation of eggs

16 Fumigation of empty incubators and

egg trays

Learning fumigation of empty incubators and

egg trays

17 Selection of hatching eggs Observation of selection of hatching eggs

18 Candling of hatching eggs Find out shell defect of hatching eggs

19 Chemicals used for cleaning of eggs Chemical cleaning of eggs

20 Wet and dry cleaning of eggs Wet and dry cleaning of eggs

95

21 Cold storage room for hatching

eggs

Observation of cold storage room for hatching

eggs

22 Temperature and humidity for

storing hatching eggs

Way to find out temperature and humidity for

storing hatching eggs

23 Storage duration for hatching eggs Learning storage duration for hatching eggs

24 Sweating of hatching

Learning sweating of hatching eggs before

setting

25 Incubator Forced draft incubator and still air incubator

26 Setter Function of setter

27 Hatcher Function of hatcher

28 Turing of eggs Observation of turing of eggs

29 Weighing, grading and hardening of

chicks

Learning weighing, grading and hardening of

chicks

30 Vent sexing of chicks Learning vent sexing

31 Feather sexing of chicks Learning feather sexing

32 Auto sexing of chicks Learning auto sexing

33 Vaccination at day Vaccination at day old age in the hatchery

34 Packing of chicks Learning packing of chicks

35 Transport of chicks Maintenance of vehicle and transport of chicks

36 Sale of chicks Sale of chicks through integration

37 Removal of fluff, unhatched eggs

from the hatcher

Learning removal of fluff, unhatched eggs

from the hatcher

38 Disposal of hatchery waste Method of disposal of hatchery waste

39 Chemicals used for cleaning

incubator Learning cleaning of incubator

40 Fumigation of empty setter and

hatcher

Learning fumigation of empty setter and

hatcher

41 Collection and fumigation of

hatching eggs

Problems in collection and fumigation of

hatching eggs

42 Problems in the setter and Hatcher Learning problems in the setter and Hatcher

43 Microbial sample collection

Observation of microbial sample collection

from the hatchery

44 Electricity failure in the hatchery

Problems due to electricity failure in the

hatchery

45 Calculation of fertility percentage Way to find out fertility percentage

46 Calculation of early embryonic

mortality Way to find out early embryonic mortality

47 Calculation of dead-in-shell Way to find out dead-in-shell

48 Calculation of hatchability Way to find out hatchability

49 Egg receiving record Maintenance of egg receiving record

50 Chick delivery record Maintenance of chick delivery record

51 Maintenance record of incubators

and vehicle Observation of incubators and vehicle record

96

52 Hatchery turn duty record Observation of hatchery turn duty record

53 Uses of generator log book and

annual maintenance contract

Maintenance of generator log book and annual

maintenance contract

54 Manual or automatic control for

on/off of the generator during

electricity failure

Learning generator operation

55 Duration of egg storage in the

refrigerator

Learning duration of egg storage in the

refrigerator

56 Egg storage

Monitoring of refrigeration temperature for egg

storage

57 Recording of temperature and

Humidity

Learning recording of temperature and

Humidity

58 Daily egg receiving particulars Observation of daily egg receiving particulars

59 Setting and transfer of eggs Schedule for setting and transfer of eggs

60 Weekly chick hatch and chick

booking details Visit to a commercial hatchery

61 Field visit

Time allotment


Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



97

POULTRY SECTOR

LEVEL III

Curriculum for Poultry Farm Supervisor

Title : Poultry Farm Supervisor

Duration : 90 days


Std

Syllabus : Introduction to commercial poultry farm- preparation of brooder house and

receiving of chicks- cleaning of feeders, waterers – medication- light

management- cleaning of cage- Deep litter management- debeaking – –

vaccination - winter and summer management – bio-security – disposal of dead

birds – maintenance of farm records - marketing of eggs and birds – visit to

commercial poultry farms.

Lesson plan


1 Introduction, Economic importance

of poultry, commercially available

stains

Identification of different poultry species

2 Selection of farm site

Sending soil samples for soil testing and water

for water quality

3 Systems of rearing, advantages and

disadvantages of deep litter and

cage system of management

Orientation of poultry house. Visiting Poultry

house with cage and deep litter system of

management


Different types of poultry houses, Layout of

poultry houses


Calculation of floor space, feeder space and

waterer space


Visiting elevated cage houses and

environmentally controlled poultry houses

7 Deep litter system of Management

Different types of litter materials and its

advantages, cost effectiveness

8 Deep litter system of Management Estimation of litter moisture

9 Cage system of Management

Different types of cages, space requirements,

cleaning

10 Cleaning of poultry houses for

brooding

Removing cobweb, feeder, waterer, litter

materials

11 Cleaning of poultry houses for

brooding

Cleaning the poultry house with flame gun,

washing with disinfectants, white washing

12 Cleaning of feeder

Removing feed particles, clean with moderate

disinfectant

13 Cleaning of waterer

Removing feed particles, clean with moderate

disinfectant and sun dry

14 Brooding management –I

Need for brooding, materials required for

brooding

15 Brooding management -II

Arrangement of brooding – spreading of litter

material, arrangement of waterer and feederer

16 Brooding management -III

Providing artificial heat- different types of

heating sources

17 Brooding management -III Observing the behaviour of chicks

98

18 Medication

Anti-biotic to chicks through drinking water,

calculation of medicine

19 Sanitation of water Commercially available sanitizer, calculation

of sanitizer

20 Deworming

Commercially available dewormer, calculation

of dewormer

21

Vaccination

Caution to be taken before, during and after

vaccination, disposal of vaccine vials and


22 De-beaking

De-beaking , caution to be taken before, during

and after de-beaking

23 Grower management Feeding programme, lighting management

24 De-beaking

De-beaking to be done, caution to be taken

before, during and after de-beaking

25 Deworming and vaccination

Deworming and vaccination to be given

Shifting of grower to layer pen / cages

26 Layer management

Lighting schedule, sources of light, height of

the light source

27 Layer management Collection of eggs Grading of eggs

28 Layer management De-beaking

29 Layer management Vaccination

30 Layer management Calculation of Hen Day Egg Production

31 Layer management Calculation of Hen Housed Egg Production

32 Layer management

Calculation of feed consumption and feed

efficiency

33 Layer management Judging of good layer

34 Summer management

Feeding in cooler part of the day, arrangement

of sprinkler and fogger

35 Winter management Protect the birds from the extreme cold

36 Farm equipments

Feeder, waterer, flame gun, weighing balance,

egg tray, refrigerator, etc.

37

Feeding of chick

Chick feeding management – raw materials

used of chick feeding programme and its

nutritional composition, nutrient requirements

pre-starter and starter, importance of adding

oils

38 Feeding of grower

Grower feeding management – Nutrient

requirements for broiler finisher and grower

39 Feeding of layer

Layer feeding management - Nutrient

requirements, daily feed requirements

40 Feed supplements Commercially available feed supplements

41 Artificial insemination – I

Equipment used for artificial insemination,

preparing the females for AI

42 Artificial insemination- II Collection of semen

43 Artificial insemination- III Collection of semen

44 Artificial insemination - IV Insemination

45 Vaccination

Commercially available vaccines, diluents,

needle, thermo -cool box

46 Fumigation

Chemicals required for fumigation,

precautionary measures before fumigation

47 Fumigation Preparation of 1 X, 2 X, 3 X concentration

99

48 Foot-bath

Size of foot bath, disinfectants used for foot-

bath

49

Disposal of dead birds

Collection of dead birds, different types of

disposal of dead birds, preparation and

opening of dead birds for post-mortem

examinations

50 Collection of samples

Collection of samples for bacteriological,

virological and histopathological examinations

51 Monitoring stock position Stock position, receipt, sales, etc.

52 Forecast and purchase of raw

materials

Feed requirements, medicine requirements,

purchase of raw materials

53 Raw material and feed analysis

Collection of raw materials for analysis and

dispatch

54 Storage of raw material Arrange raw material in order and label

55 Integration

Visit to integrated poultry farm, understand

the integration structure

56 Marketing Marketing channel

57 Maintaining the data Recording of farm data in MS Excel

58 Maintenance of records Maintenance of Different records

59 Maintenance of records Maintenance of Different records

60 Maintenance of personnel hygiene

Wear shoe, covering the hair, gloves, washing

hands with disinfectants, etc.

61 Field visit

Time allotment


Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



100

POULTRY SECTOR LEVEL III

Curriculum for Poultry Breeder Farm Supervisor

Title : Poultry Breeder Farm Supervisor

Duration : 90 days


Std

Syllabus : Introduction to commercial poultry farm - Housing – calculation of floor

space – equipments used in poultry farms - preparation of brooder house and

receiving of chicks – cleaning of feeders, waterers and cages – Deep litter

management – light management – debeaking – medication – vaccination –

collection of semen and artificial insemination - winter and summer

management – bio-security – testing for salmonella infection in breeder farm

- disposal of dead birds–storage of feed ingredients and feed – production

indices - maintenance of farm records - visit to commercial broiler and layer

breeder farms.

Lesson plan


1 Poultry industry Poultry industry – Status

2 Different breeds of poultry Different breeds/strains of poultry

3 Breeder introduction – broiler /

layer Breeder introduction – broiler / layer

4 Extensive system Visit to a extensive poultry rearing house

5 Intensive system Visit to a intensive poultry rearing house

6 Semi- intensive system Visit to a semi-intensive poultry rearing house

7 Planning a poultry construction

(Location / orientation / design) Layout of a breeder farm

8 Poultry house blue print (Floor

plan/ front view / Ariel view) Materials used for poultry house construction

9 Deep litter house – specification/

design/ floor space Cost of construction of different types of house

10 Cage House – specification/ design/

floor space Cage design / specification

11 Merits and demerits of different

houses.

Roof design / different types of roofing

materials

12 Chick cum grower house equipment Chick / brooding and grower house equipment

13 Layer/ breeder house equipment Layer/ breeder house equipments

14 Preparation of brooder house Arrangement of brooding guard

15 Brooding management

Brooding management – observation of chick

comfort

16 Feeding and watering of chicks Medication and vaccination of chicks

17 Pullet management

Pullet management – light / feed/ water

requirement

18 Culling / selection Culling / selection of growers for breeding

19 Flock uniformity Flock uniformity measurement

101

20 Litter management / Cleaning and

disinfection Vaccination and medication of grower breeder

21 Transfer of pullets Transfer of pullets to cages

22 Debeaking / deworming

Egg collection procedure – Pullet eggs /

hatching eggs

23 Egg collection Egg sanitation and cleaning

24 Egg sanitation and cleaning Training of males for semen collection

25 Training of males for semen

collection Semen collection by massaging

26 Semen collection

Semen evaluation – motility, concentration,

live: dead ratio

27 Semen dilution Semen dilution using various diluents

28 Selection and storage of hatching

eggs Storage of eggs

29 Spiking Spiking and fertility evaluation

30 Cleaning of breeder shed Cleaning of breeder shed

31 Various feed ingredients and their

sources Various feed ingredients and their sources

32 Nutritive value of feed ingredients Nutritive value of feed ingredients

33 Different types of feed

Different types of feed – pellets/ mash/

crumbles

34 Feed milling Feed milling

35 Premix preparation

Premix preparation- mineral mixture

preparation

36 Sex – separate feeding Sex – separate feeding

37 Feed restriction Feed restriction – quantitative and qualitative

38 Nutritional deficiencies Nutritional deficiencies

39 Feed storage Anti-nutitional factors in feed

40 Anti-nutritional factors in feed Feed storage

41 Litter management Litter management

42 Lighting management Lighting arrangement and schedule

43 Cleaning and disinfection of breeder

house

Cleaning and disinfection and maintenance of

breeder house

44 Fly control Fly control

45 Floor disinfection Floor disinfection

46 Chemicals/ sanitizers used in

poultry production

Chemicals/ sanitizers used in poultry

production

47 Summer management Summer management

48 Winter management Winter management

49 Water quality management Water quality management

50 Rodent control Rodent control

51 Deworming schedule Deworming schedule

52 Vaccines and vaccination Vaccines and vaccination

53 Bio-security

Blood collection and serum separation

102

54 HACCP and CCPs in breeder

management Sample collection for disease investigation

55 Blood collection and serum

separation External examination of carcasses

56 Sample collection for disease

investigation Visit to a commercial broiler breeder farm

57 PM examination of carcasses for

common diseases Visit to a commercial layer breeder farm

58 Production indices Evaluation of production

59 Breeder farm economics Project reports

60 Record management Record management

61 Field visit

Time allotment


Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation



Skill Lesson





Total = 40




Skill activity

1. 2 Activity – 2X25 = 50

2. Viva – 10

Total = 60



103

FEED INDUSTRY SECTOR LEVEL I

Curriculum for Feed Milling

Title : Feed Milling

Duration : 7 days


Syllabus : Livestock feed and nutrients – carbohydrates, protein, vitamin, minerals –

collection of feed samples – adulteration in feed – toxin in feed construction

of feed mill – feed godown – eructing feed mill equipments – weighing of

feed ingredients – making premix – grinding of feed ingredients – mixing –

preparation of mineral mixture for livestock and poultry – equipments

required for preparation of pellet feed – preparation of pellet feed –

packaging of feed – cleaning and regular maintenance of equipments –

maintenance of registrar.

Lesson plan


1. Introduction of Livestock feed and Nutrients

- Carbohydrates, protein, vitamins and

minerals

Identification of various feed ingredients

available for livestock and poultry.

2. Collection of feed samples, adulteration in

feed and toxin in feed

Collection and processing of feed

ingredients for chemical analysis

3. Construction of feed mill, feed godown,

eructing feed mill equipments and

equipments required for preparation of pellet

feed

Qualitative detection of undesirable

constituents and common adulterants in

feed

4. Weighing of feed ingredients, making

premix, grinding, mixing, preparation of

pellet feed and packaging of feed

Principles of compounding and mixing of

feed – Grinding and Mixing

5. Preparation of mineral mixture for livestock

and poultry

Preparation of pellet feed

6. Cleaning and regular maintenance of

equipments and maintenance of registrar

Preparation of mineral mixture

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



104

FEED INDUSTRY SECTOR LEVEL I

Curriculum for Fodder and Fodder Seed Production

Title : Fodder and Fodder Seed Production

Duration : 7 days


Syllabus : Importance of fodder in livestock production, cereal fodders, leguminous

fodders, grass fodders, tree fodders, agro-forestry models, use of chaff cutter,

fodder seed production, important considerations in fodder cultivation.

Lesson plan


1. Importance of fodder in livestock production Land preparation and fertilizer application

for fodder cultivation

2. Classification and nutritive value of fodder

crops

Seed processing, nursery development

and irrigation methods

3. Cereal fodders and grass fodders Sowing methods and weed control

4. Leguminous fodders and tree fodders Fodder harvesting and biomass

measurement

5. Agro-forestry models and processing of

fodder

Fodder processing-chaffing, silage and

hay making

6. Fodder seed production, important

considerations in fodder cultivation

Fodder seed collection and storage

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



105

FEED INDUSTRY SECTOR LEVEL II

Curriculum for Feed Mill Manager

Title : Feed Mill Manager

Duration : 30days


Syllabus : Feed mill – warehouse construction – specifications- selection of site-

foundation and roof- Storage capacity and supporting civil structures-Feed

manufacturing machineries-layout and space requirement.- Specifications of

bins for auto batching system, grinder, conveyor system, mixer for different

levels of production. Electric motor - HP and electricity requirement for

different production levels- Particle size reduction - Different methods and

their application-significance in livestock, poultry and fish feeding. Factor

affecting the efficiency of hammer mill and mixer- Liquid feed - delivery

system – storage capacity with specifications, pipe line, pumps and agitators.

Lesson plan


1. Feed Milling – Introduction Raw ingredients – Quality – Physical

Examination

2. Feed Milling Facility – an overview Moisture Estimation – Rapid Method

3. Site selection for a feed mill Grinding – Hammer mill

4. Requirements for a feed mill Grinding – Attrition mill

5. Civil structures in feed mill – Foundation &

Roof

Hand mixing

6. Civil structures in feed mill – others Mixing – Horizontal mixer

7 Storage structures Mixing – Vertical mixer

8 Particle size reduction – significance Pre mix preparation

9 Hammer mill Tests for mixing efficiency

10 Attrition mill Manual pelleting

11 Roller mill Pelleting in pellet mill

12 Feed mixing – Importance Determination of Pellet Quality

13 Feed mixers Visit to university feed plant

106

14 Feed mixing efficiency evaluation Visit to commercial feed plant

15 Auto batching Feed packing

16 Conveying systems Calculation of power consumption

17 Pelleting – Principle, Advantages, Dis

advantages

Bulk density estimation of common feed

ingredients

18 Pellet mill Observation of pellet mill

19 Feed Mill Layout Calculating storage potential in storage

structures

20 Liquid feed delivery system Feed plant layout

21 Electricity Requirement, HP specifications Observation of Liquid feed delivery

system

22 Bagging / packing Learning bagging


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation

Skill Lesson

Skill Activity

Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



107

FEED INDUSTRY SECTOR LEVEL II

Curriculum for Animal Feed Quality Supervisor

Title : Animal Feed Quality Supervisor

Duration : 30 days


Std

Syllabus : Importance of quality control of feed ingredients and finished livestock,

poultry and fish feeds- Sampling – before and after unloading of the feed

ingredients- Evaluation - Physical, chemical and biological methods of

evaluation-Particle size and their importance- Feed microscopy- Spot

tests- Nutritional standards for different feed ingredients and finished

feeds.

Lesson plan


1. Importance of Quality Control in Feed

ingredients

Importance of quality control of feed

ingredients

2. Types of ingredients evaluation Familiarization with different feed

ingredients

3. Common feed ingredients - Cereals Physical evaluation - Cereal feed

ingredients

4. Common feed ingredients – Oil cakes/meals Physical evaluation – Oil cakes/meals

5. Common feed ingredients – Marine products Physical evaluation – Marine products

6. Common feed ingredients –

Agricultural/Industrial byproducts

Physical evaluation – Agri/Industrial

byproducts

7 Common feed ingredients – Animal

byproducts

Physical evaluation – Mineral source

products

8 Common feed ingredients – Mineral

products

Assessment of moisture using moisture

meter

9 Chemical evaluation of feed ingredients Visit to commercial mill – Cattle feed –

Mash

10 Criteria for sampling Visit to commercial mill – Cattle feed –

Pellets

11 Methods of sample collection Visit to commercial mill – Poultry feed –

Mash

12 Sampling – Cereals Visit to commercial mill – Poultry feed –

Pellet

13 Sampling – Oilcakes/Meals Visit to college feed mill – Storage of feed

ingredients and feeds

14 Sampling – Marine products Sampling of feed ingredients – Cereals

108

15 Spot Tests – I Sampling of feed ingredients – Oil cakes

16 Spot Tests – II Sampling of feed ingredients – Marine

products

17 Storage of feed ingredients and feeds Sampling of different feeds

18 Importance of particle size reduction Spot tests – I

19 Nutritional standards for compounded feeds

– Cattle

Spot tests – II


– Poultry

Nutritional standards of compound feeds

– Cattle


– Poultry


– Poultry


– Pigs


– Pig


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation

Skill Lesson

Skill Activity

Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



109

FEED INDUSTRY SECTOR LEVEL III

Curriculum for Feed Analytical Technical Assistant

Title : Feed Analytical Technical Assistant

Duration : 90 days


Syllabus : Good Laboratory Practices -Bio-safety -Safety techniques and practices -

Grades of chemicals -Preparation of normal solutions-Standard conversions -

Methods of analysis -Instruments -Samples - Sampling, Labeling, Storing –

Ingredient identification- Visit to college feed mill - Physical examination of

feed ingredients - Records and record keeping - Homogenization of feed

ingredients and feeds - Precision weighing - determination of Moisture -

Determination of Crude Protein - Determination of Crude Fiber-

Determination of Ether Extractives/Crude fat - Determination of Total Ash

(Mineral Matter) - Determination of Acid Insoluble Ash -Visit to commercial

feed mill - Determination of Calcium- Determination of Total Phosphorus-

Determination of Salt -Determination of Urea -Determination of Aflatoxin -

Determination of Multi-mycotoxins -Determination of Free Fatty acid -

Determination of Soluble Protein -Determination of Thiram pesticide residue

-Visit to commercial poultry farm with laboratory -Establishment of Feed

Analytical Laboratory -Requirements of Building, Furniture and equipment -

Requirements of Chemicals.

Lesson plan


1. Feed industry and importance of feed quality

for animals

Orientation of feed lab activities

2. Dos and Don’ts of lab practices Practical on handling of various chemicals

and glassware

3. Safety measures while handling equipment Practice on handling and operation of

basic equipment

4. Safety techniques and practices in handling

various reagents

Identification, use and storage of reagents

and safety measures in handling various

reagents

5. Grades of chemicals available in the market

and selection of chemicals

Identification of various classes of

chemicals available in the market and

selection of appropriate chemicals for

various analysis

6. Standard units of measurement in feed

analysis

conversion equivalent

Usage of different units

Practice on standard units of measurement

in feed analysis, conversion equivalent

Usage of different units

7 Preparation of standard solutions of different

concentration Indicator solutions

Preparation of standard solutions of

different concentration, confirmation and

preparation of Indicator solutions

110

8 Methods of chemical analysis of feed

analysis

Overview of various methods of chemical

analysis of feed analysis to be performed

in feed testing laboratory

9 Equipment required for feed testing

laboratory

Description of equipment and apparatus

Application of apparatus and instrument in

feed analysis

Description of equipment and apparatus

Application of apparatus and instrument

in feed analysis

Setting analytical conditions in the

equipment

10 Cereals and cereal by products Identification of cereals and cereal by

products

11 Vegetable and animal protein sources Identification of vegetable and animal

protein sources

12 Mineral sources & supplements Identification of various mineral sources

& supplements

13 Physical testing of feed ingredients

Instrumental method of physical

examination-Feed microscopy

Practice of testing of feed ingredients and

quality assessment

14 Various processing methods of a feed mill Visit to feed mill – mash processing

15 Basic components of a feed mill Visit to feed mill – pellet processing

16 General requirement of sampling

Method of sampling

Preparation of composite sample and

Labelling of samples

Practice of sample collection, packing and

labelling

17 Equipment for sample preparation

Preparation of test sample for feed analysis

Practice of homogenization and feed

ingredients for analysis.

18 Records and record keeping in feed testing

laboratory

Observation on various records and record

keeping in a feed testing laboratory

19 Importance of precision weighing

Weighing of samples for various chemical

analysis

Weighing of chemical

Weighing of feed and feed ingredients for

various chemical analysis

20 Moisture content of various feed stuffs

Significance of moisture estimation

Determination of moisture in various

types of feeds and feed ingredients

21 Determination of moisture Completion of testing and reporting of

results

22 Crude protein content of various feed stuffs

Significance of crude protein estimation

Determination of protein - Digestion of

samples

23 Determination of crude protein Determination of protein -Distillation and

titration of samples

24 Crude fibre content of various feed stuffs

Significance of crude fibre estimation

Determination of protein - Digestion of

samples

25 Determination of fibre Determination of protein -Distillation and

titration of samples

26 Ether Extract content of various feed stuffs

Significance of ether extract estimation

Determination of crude fibre – acid and

alkali digestion

111

27 Determination of ether extract Determination of fibre – drying, ashing &

quantification

28 Total ash content of various feed stuffs

Significance of total ash estimation

Determination of crude fibre – acid and

alkali digestion

29 Determination of total ash Determination of fibre – drying, ashing &

quantification

30 AIA content of various feed stuffs

Significance of AIA estimation

Determination of Ether extract

31 Determination of AIA Determination of Ether extract

32 Calcium content of various feed stuffs

Significance of Calcium estimation

Determination of Total ash

33 Determination of Calcium Determination of Total ash

34 Phosphorus content of various feed stuffs

Significance of phosphorus estimation

Determination of AIA

35 Determination of Phosphorus Determination of AIA

36 Salt content of various feed stuffs

Significance of Salt estimation

Determination of Calcium

37 Determination of Salt Determination of Calcium

38 Urea content of various feed stuffs

Significance of urea estimation

Determination of Phosphorus

39 Determination of urea Determination of Phosphorus

40 Mycotoxins and feed and feed ingredients Determination of Salt

41 Importance of sampling for mycotoxin

analysis

Determination of Salt

42 Aflatoxin occurrence in various feed stuffs

Significance of aflatoxin estimation

Determination of urea

43 Introduction to thin layer chromatography Determination of urea

44 Determination of aflatoxin Preparation of TLC plates and Al

precoated sheet

45 Other mycotoxin occurrence in various feed

stuffs and Significance of multi mycotoxin

estimation

Determination of aflatoxin

46 Determination of multi mycotoxin Determination of aflatoxin

47 FFA analysis in assessing oil quality Determination of multi mycotoxins

48 Determination of FFA Determination of multi mycotoxins

49 Significance of soluble protein Determination of Free Fatty Acids

50 Determination of soluble protein Determination of Free Fatty Acids

51 Thiram occurrence and toxicity Determination of soluble protein

52 Determination of thiram

Determination of soluble protein

112

53 Significance of spot test

Common spot testing for adulterants and

contaminants

Determination of thiram

54 Requirement of building to establish a lab

Model laboratory infrastructure

Equipment requirements

Significance of spot test

Common spot testing for adulterants and

contaminants

55 Chemicals required for establishing a lab

Where and whom to get the chemicals,

glassware and equipment

Determination of thiram and other spot

testing

56 Instrumental method of feed analysis-

Moisture testing, N dist. system, fat

extraction system etc.

Advantage and disadvantage of instrumental

methods of analysis

Requirement of building to establish a lab

Model laboratory infrastructures

Equipment requirements

57 Advanced analytical techniques in Feed and

feed ingredient testing

Visit to private feed lab

58 Importance of certification and certification

Agencies

Exposure to various instrumental method

of common feed analysis

59 Discussion Comprehensive discussion about previous

practical classes.

60 Discussion Comprehensive discussion about previous

practical classes.

61 Field visit

Time allotment


Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



113

MEAT SECTOR LEVEL I

Curriculum for Animal Handler in Slaughter House

Title : Animal Handler in slaughterhouse Duration : 7 days

Qualification : 8th

Std

Syllabus : Food animals- Animal behavior- Animal transport- Affections during animal

transport- Pre- slaughter stress- Animal handling and welfare at slaughter

houses

Lesson plan


1. Food animals Identification of animals

2. Animal behavior Learning determination of animal age

3. Animal transport Improving Animal Movement

4. Affections during animal transport Identification of equipment for restraining

animals

5. Pre- slaughter stress Doing stunning of food animals

6. Animal handling and welfare at

slaughter houses

Preventing Injuries and Bruises

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



http://www.grandin.com/behaviour/principles/animal_movement.html

114

MEAT SECTOR LEVEL I

Curriculum for Evisceration / Carcass Dressing Attendant

Title : Evisceration / Carcass Dressing Attendant

Duration : 7 days

Qualification : 8th

Std

Syllabus : Significance of hygiene in carcass dressing- Overview of various visceral

organs in the body- Steps in carcass dressing of different food animals-

Equipment in carcass dressing- Carcass washing- Clean and unclean

operations in carcass dressing

Lesson plan


1. Significance of hygiene in carcass dressing Learning environmental hygiene and

Personal hygiene

2. Overview of various visceral organs in the

body

Identification of various visceral organs of

the body

3. Steps in carcass dressing of different food

animals

Observation and learning slaughter and

dressing of different food animals

4. Equipment in carcass dressing Doing sterilization of dressing equipment

5. Carcass washing

Identification of carcass and its viscera

6. Clean and unclean operations in carcass

dressing

Handling of edible and inedible offals

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



115

MEAT SECTOR LEVEL I

Curriculum for Slaughter House cum Meat Processing Hall Sanitary

Title : Slaughter House cum Meat Processing Hall Sanitary

Duration : 7 days

Qualification : 8th

Std

Syllabus : Significance of sanitation in slaughter house and meat processing hall-

Contaminants in slaughter house and meat processing hall- Sanitizers and

disinfectants- Cleaning operations and the facilities required- Employee

hygiene - Disposal of liquid and solid waste

Lesson plan


1. Significance of sanitation in slaughter house

and meat processing hall

Identification of sources of contamination

in slaughter house

2. Contaminants in slaughter house and meat

processing hall


in meat processing hall

3. Sanitizers and disinfectants Learning efficiency of different sanitizers

and disinfectants

4. Cleaning operations and the facilities

required

Cleaning schedule for slaughter house

5. Disposal of liquid and solid waste

Cleaning schedule for meat processing

hall

6. Employee hygiene

Learning protective measures for

employee hygiene

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



116

MEAT SECTOR LEVEL I

Curriculum for Cold store Attendant

Title : Cold store Attendant

Duration : 7 days

Qualification : 8th

Std

Syllabus : Significance of refrigeration- Significance of sanitation in cold store-

Facilities in cold store- Packing material- Cleanliness of cold store-

Protective clothing and employee safety.

Lesson plan


1. Significance of refrigeration Learning recording of temperature

2. Significance of sanitation in cold store Learning recording of relative humidity

3. Facilities in cold store Observation of disposition of carcasses

and offals in the cold store

4. Packing material Handling of packing material and packed

meat

5. Cleanliness of cold store Cleaning schedule for cold store

6. Employee hygiene Learning protective clothing and

employee personal safety

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



117

MEAT SECTOR LEVEL I

Curriculum for Gut and Tripe room attendant

Title : Gut and Tripe room attendant

Duration : 7 days

Qualification : 8th

Std

Syllabus : Importance of gut and tripe room- Operations in gut and tripe room-

Equipment in gut and tripe room- Utilization of rumen- Utilization of ruminal

contents- Casings and its importance- Protective clothing and employee

hygiene.

Lesson plan


1. Importance of gut and tripe room Learning collection of rumen and

reticulum and intestines

2. Operations in gut and tripe room Cleaning of rumen and reticulum

3. Equipment in gut and tripe room Preparation of tripe

4. Casings and its importance Preparation of casings

5. Utilization of rumen and ruminal contents Disposal of the gut contents from the gut

and tripe room

6. Employee hygiene Protective clothing and employee

hygiene

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



118

MEAT SECTOR LEVEL I

Curriculum for ETP Attendant

Title : ETP Attendant

Duration : 7 days

Qualification : 8th

Std

Syllabus : Importance of effluent treatment plant- Effluents in the slaughterhouse-

Primary treatment of effluents- Secondary treatment of effluents- Equipment

in ETP- Protective clothing and employee hygiene.

Lesson plan


1. Importance of effluent treatment plant Drainage system in slaughter house

2. Effluents in the slaughterhouse Collection of solid waste

3. Primary treatment of effluents Collection of liquid waste

4. Secondary treatment of effluents Measurement of solid and liquid waste in

a day’s operation

5. Equipment in ETP Collection of samples for BOD5 and

COD estimation

6. Employee hygiene Protective clothing and employee

hygiene

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



119

MEAT SECTOR LEVEL I

Curriculum for Solid waste disposal Attendant

Title : Solid waste disposal Attendant

Duration : 7 days

Qualification : 8th

Std

Syllabus : Solid waste in plant- Classification of solid wastes- Management of Solid

Waste- Methods for processing, utilization and disposal of solid wastes from

slaughter house- Rendering- Protective clothing and employee safety.

Lesson plan


1. Solid waste in plant Methods of handling viscera, paunch and

intestines

2. Classification of solid wastes Handling of condemned material

3. Management of Solid Waste Collection of solid waste

4. Methods for processing, utilization and

disposal of solid wastes from slaughter

house

Disposal of solid waste

5. Rendering Learning treatment of Solid Waste

6. Employee hygiene Learning protective clothing and

employee safety

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



120

MEAT SECTOR LEVEL I

Curriculum for Hooves and horn Attendant

Title : Hooves and horn Attendant

Duration : 7 days

Qualification : 8th

Std

Syllabus : Collection of hoof from slaughter house- Collection of horn from slaughter

house Equipment involved in processing hooves and horns- Utilization of

Hoof- Utilization of horns- Hygiene and sanitation of hoof and horn -

Environmental hygiene and personal hygiene.

Lesson plan


1. Collection of hoof from slaughter house Identification of hooves and horns of

food animals

2. Collection of horn from slaughter house Separation of hoof from feet

3. Equipment involved in processing hooves

and horns

Separation of horns and corium

4. Utilization of Hoof Preparation of hoof and horn meal

5. Utilization of horns Preparation of buttons and other

ornamental equipments from horns

6. Hygiene and sanitation of hoof and horn

room

Environmental hygiene and personal

hygiene

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



121

MEAT SECTOR LEVEL I

Curriculum for Rendering Attendant

Title : Rendering Attendant

Duration : 7 days

Qualification : 8th

Std

Syllabus : Slaughter house byproducts- Poultry processing plant waste- Quantities of

slaughter house by products- Rendering- Different types of rendering-

Products obtained from rendering- Hygiene and sanitation of rendering

plant- Employee hygiene and safety

Lesson plan


1. Slaughter house byproducts Identification of slaughter house by-

products

2. Poultry processing plant waste Collection of slaughter house byproducts

3. Quantities of slaughter house by products Preparation of meat/ bone/ Feather meal

4. Rendering Preparation of tallow/ lard

5. Hygiene and sanitation of rendering plant Preparation of lard

6. Employee hygiene and safety Preparation of pet food/ snacks/ treats

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



122

MEAT SECTOR LEVEL I

Curriculum for Skin and Hide Attendant

Title : Skin and Hide Attendant

Duration : 7 days

Qualification : 8th

Std

Syllabus : Importance of scientific flaying- Defects in raw skin/ hide- Defects in skin/

hide due to improper handling of live animals- Defects in skin/ hide due to

faulty flaying and handling of skin- Skin/ hide collection and stacking-

Handling of skin/ hide in storage and transport- Employee safety and

hygiene.

Lesson plan


1. Importance of scientific flaying Identification of defects in raw skin/ hide

2. Defects in raw skin/ hide Identification of defects in skin/ hide due

to improper handling of live animals

3. Defects in skin/ hide due to improper

handling of live animals

Identification of defects in skin/ hide due

to faulty flaying and handling of skin

4. Defects in skin/ hide due to faulty flaying

and handling of skin

Collection of skin/ hide

5. Skin/ hide collection and stacking Learning salting and stacking of skin

6. Handling of skin/ hide in storage and

transport

Learning employee safety and personal

hygiene

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



123

MEAT SECTOR LEVEL II

Curriculum for Slaughterhouse Quality Control Assistant

Title : Slaughterhouse Quality Control Assistant

Duration : 30 days


Std

Syllabus : Animal handling and welfare at slaughter houses- Pre- slaughter stress and

meat quality- Facilities for ante- mortem inspection- Significance of

sanitation and hygiene in slaughter house- Equipment in slaughter house-

Contaminants in slaughter house and meat processing hall- Methods of

controlling entry of contaminants on carcass- Sanitizers and disinfectants-

Cleaning operations and the facilities required- Employee hygiene and

safety- Steps in carcass dressing of different food animals and birds-

Stunning- Importance of scientific flaying- Facilities for post mortem

examination- Slaughter house byproducts- Yield of carcasses of different

food animals- Yield of different edible and inedible offals of different food

animals- Handling of carcass and edible offals fit for consumption- Handling

of condemned material- Emergency and casualty slaughter- Disposal of

liquid and solid waste- Importance of effluent treatment plant- Management

of Solid Waste- Rendering.

Lesson plan


1. Animal handling and welfare at slaughter

houses

Equipment for restraining animals

2. Pre- slaughter stress and meat quality Learning stunning of food animals

3. Facilities for ante- mortem inspection Identification of live animals

4. Significance of sanitation and hygiene in

slaughter house

Efficiency of different sanitizers and

disinfectants

5. Equipment in slaughter house Doing sterilization of dressing equipment

6. Contaminants in slaughter house and meat

processing hall

Identification of sources of

contamination in slaughter house and

meat processing hall

7 Methods of controlling entry of

contaminants on carcass


and meat processing hall

8 Sanitizers and disinfectants Drainage system in slaughter house

9 Cleaning operations and the facilities

required

Learning clean and unclean operations in

carcass dressing

10 Employee hygiene and safety Importance of Protective wear and dress

in portioning carcass

11 Steps in carcass dressing of different food

animals

Learning slaughter and dressing of cattle

and buffaloes

12 Importance of scientific flaying Observation and learning slaughter and

dressing of sheep and goats

13 Steps in carcass dressing of different birds Learning slaughter and dressing of

poultry

14 Facilities for post mortem examination Identification of carcass and offals

124

15 Slaughter house byproducts Calculation of yield of carcasses of

different food animals

16 Yield of carcasses of different food animals Calculation of yield of different edible

and inedible offals of different food

animals

17 Yield of different edible and inedible offals

of different food animals

Identification of defects in raw skin/ hide

18 Handling of carcass and edible offals fit for

consumption

Collection and cleaning of rumen,


19 Handling of condemned material Preparation of tripe and casing

20 Emergency and casualty slaughter Disposal of the contents from the gut and

tripe room

21 Management of Solid Waste Disposal of liquid and solid waste

22 Rendering Collection of Slaughter house by-

products for rendering


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



125


Curriculum for Stunning Assistant

Title : Stunning Assistant

Duration : 30 days


Std

Syllabus : Animal behavior- Animal handling and welfare at slaughter houses- Ritual

methods of slaughter- Humane slaughter of food animals- Stunning of food

animals- Stunning equipment- Principle involved in mechanical stunning-

Principle involved in gaseous stunning- Mechanical stunning of food

animals- Stunning points of different food animals- Gaseous stunning of food

animals- Electrical stunning of food animals- Signs of unconsciousness in

mechanical stunning- Signs of unconsciousness in gaseous stunning- Signs of

unconsciousness in electrical stunning- Accidents in stunning- Muscle

splash- Improper stunning- Cleanliness and maintenance of stunning

equipment- Stunning and effective bleeding- Stunning and meat quality-

Advantages of stunning.

Lesson plan


1. Animal behavior Identification of animals


houses

Determination of animal age

3. Ritual methods of slaughter Equipment for restraining animals

4. Humane slaughter of food animals Identification of mechanical stunning

equipment

5. Stunning of food animals Handling of different mechanical stunning

equipment

6. Stunning equipment Learning stunning points in cattle and

buffalo

7 Principle involved in mechanical stunning Learning stunning points in sheep and

goats

8 Principle involved in gaseous stunning Learning stunning of sheep/ goat with

penetrative type stunner

9 Mechanical stunning of food animals Learning stunning of sheep/ goat with non


10 Stunning points of different food animals Doing stunning of pigs with penetrative

type stunner

11 Gaseous stunning of food animals Doing stunning of pigs with non


12 Electrical stunning of food animals Assessment of unconsciousness in

mechanical stunning

13 Signs of unconsciousness in mechanical

stunning

Application of low voltage electrical

current for stunning sheep/ goats

14 Signs of unconsciousness in gaseous

stunning

Application of low voltage electrical

current for stunning pigs

15 Signs of unconsciousness in electrical

stunning

Assessment of unconsciousness in

electrical stunning

126

16 Accidents in stunning Effect of stunning on bleeding in sheep/

goats

17 Muscle splash Effect of stunning on bleeding in pigs

18 Improper stunning Assessment of bleeding efficiency

19 Cleanliness and maintenance of stunning

equipment

Comparing the yield of blood collected in

stunned and un stunned sheep

20 Stunning and effective bleeding Comparing the yield of blood collected in

stunned and un stunned pigs

21 Stunning and meat quality Comparing the bleeding efficiency in

mechanically stunned and electrically

sheep

22 Employee hygiene and safety Comparing the bleeding efficiency in

mechanically stunned and electrically pigs


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



127


Curriculum for Sticking Assistant

Title : Sticking Assistant

Duration : 30 days


Std

Syllabus : Animal behavior- Animal handling at slaughter houses- Welfare of animals at

slaughter houses- Equipment for restraining animals- Preventing Injuries and

Bruises- Humane slaughter of food animals- Ritual methods of slaughter-

Stunning of food animals- Sticking of cattle and buffalo- Sticking of sheep

and goats- Bleeding of poultry- Sticking equipment- Importance of

esophagus ligation in sticking- Prone sticking- Over head rail bleeding-

Cleaning and sterilization of bleeding equipment- Hygienic collection of

blood for human consumption- Collection of blood for other purposes-

Facilities for sticking- Perfect bleeding and meat quality- Stunning and

effective bleeding- Employee hygiene and safety

Lesson plan



2. Animal handling at slaughter houses Determination of animal age

3. Welfare of animals at slaughter houses Equipment for restraining animals

4. Equipment for restraining animals Equipment for sticking

5. Preventing Injuries and Bruises Identification of equipment needed for

sticking

6. Humane slaughter of food animals Different methods of sticking of cattle and

buffalo

7 Ritual methods of slaughter Different methods of sticking of sheep

and goats

8 Stunning of food animals Different methods sticking of poultry

9 Sticking of cattle and buffalo Assessment of bleeding efficiency

10 Sticking of sheep and goats Identification of bleeding efficiency in the

carcass

11 Bleeding of poultry Collection of blood for human

consumption

12 Sticking equipment Collection of blood plasma

13 Importance of esophagus ligation in sticking Collection of blood fibrin

14 Prone sticking Assessment of bleeding time in sheep/

goats

128

15 Over head rail bleeding Assessment of bleeding time in pigs

16 Cleaning and sterilization of bleeding

equipment

Assessment of bleeding time in poultry

17 Hygienic collection of blood for human

consumption

Comparison of prone sticking and over

head rail system

18 Collection of blood for other purposes Preparation of blood meal

19 Facilities for sticking Comparing the yield of blood collected in

stunned and un stunned sheep

20 Perfect bleeding and meat quality Comparing the yield of blood collected in

stunned and un stunned pigs

21 Stunning and effective bleeding Disposal of blood

22 Employee hygiene and safety Personal hygiene


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



129


Curriculum for Master Flayer

Title : Master Flayer

Duration : 30 days


Std

Syllabus : Importance of scientific flaying- Defects in raw skin/ hide- Defects in skin/

hide due to improper handling of live animals- Defects in skin/ hide due to

faulty flaying and handling of skin- Ripping and flaying- Case on method of

flaying Equipment for flaying- Skin/ hide collection and stacking-

Contaminants on the skin/ hide- Hygiene in flaying- Removal of

contaminants on the carcass from the skin- Employee hygiene- Occupational

hazards.

Lesson plan


1. Importance of scientific flaying Identification of defects in raw hide of

cattle / buffalo

2. Defects in raw cattle / buffalo hide Identification of defects in raw skin of

sheep/ goat

3. Defects in raw sheep / goat skin Identification of defects in cattle/ buffalo

hide due to improper handling of live

animals

4. Defects in hide due to improper handling of

cattle/ buffalo

Identification of defects in sheep/ goat

skin due to improper handling of live

animals

5. Defects in skin due to improper handling of

cattle/ buffalo

Identification of defects in cattle/ buffalo

hide due to faulty flaying and handling of

skin

6. Defects in skin/ hide due to faulty flaying

and handling of skin

Identification of defects in sheep/ goat

skin due to faulty flaying and handling of

skin

7 Ripping and flaying Collection of skin

8 Case on method of flaying Collection of hide

9 Equipment for flaying Handling flaying knife

10 Skin/ hide collection and stacking Demonstration of handling dehiding

machine

11 Contaminants on the skin/ hide Flaying by ripping method in cattle

12 Hygiene in flaying Flaying by ripping method in buffalo

13 Flaying of sheep/ goat in booth system of

dressing

Flaying by case on method in sheep

14 Flaying of sheep/ goat in over head rail

system

Flaying by case on method in goats

130

15 Flaying of cattle/ buffalo in booth system of

dressing

Flaying by ripping method in sheep

16 Flaying of cattle/ buffalo in over head rail

system

Flaying by ripping method in goat

17 Removal of contaminants on the carcass

from the skin

Comparing the methods of flaying in

sheep and goats

18 Importance of defect free skin/ hide in

leather processing

Flaying the carcass in booth system

19 Economics of skin/ hide in a slaughter house Flaying the carcass on over head rail

system

20 Employee hygiene Environmental and personal hygiene

21 Occupational hazards Protective wear and employee safety



Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



131


Curriculum for Meat Inspection Assistant

Title : Meat Inspection Assistant

Duration : 30 days


Std

Syllabus : Importance of live animal inspection- Facilities required for ante-mortem

inspection of cattle/ buffalo- Facilities required for ante-mortem inspection of

sheep/ goat- Facilities required for ante-mortem inspection of poultry-

Facilities required for ante-mortem inspection of pigs- Points of entry of

contaminants Importance of post mortem examination- Facilities required for

post mortem examination of cattle/ buffalo carcass- Facilities required for

post mortem examination of sheep/ goat carcass- Facilities required for post

mortem examination of poultry carcass- Assistance in head inspection of

cattle/ buffalo Assistance in carcass inspection of cattle/ buffalo- Assistance

in offal inspection of cattle/ buffalo- Assistance in head inspection of sheep/

goat- Assistance in carcass inspection of sheep/ goat- Assistance in offal

inspection of sheep/ goat Employee hygiene- Zoonoses- Disposal of

condemned material- Instrument required for meat inspection and methods of

sterilization- Importance of sealing the carcass for its fitness.

Lesson plan


1. Importance of live animal inspection Preparation of the site for ante mortem

inspection of cattle/ buffalo

2. Facilities required for ante-mortem


Preparation of the site for ante mortem

inspection of sheep/ goat



Preparation of the site for ante mortem

inspection of poultry



Identification of live animals


inspection of pigs

Preparation for inspection of the

slaughter premises for slaughter

6. Points of entry of contaminants Preparation for inspection of equipment

for slaughter

7 Importance of post mortem examination Identification of carcass and offals

8 Facilities required for post mortem

examination of cattle/ buffalo carcass

Preparation of site for the post mortem

inspection of cattle/ buffalo carcass


examination of sheep/ goat carcass


inspection of sheep/ goat carcass


examination of poultry carcass


inspection of poultry carcass

11 Assistance in head inspection of cattle/

buffalo

Presentation of head of cattle/ buffalo for

inspection

132

12 Assistance in carcass inspection of cattle/

buffalo

Presentation of carcass of cattle/ buffalo

for inspection

13 Assistance in offal inspection of cattle/

buffalo

Presentation of offals of cattle/ buffalo for

inspection

14 Assistance in head inspection of sheep/ goat Presentation of head of sheep/ goat for

inspection

15 Assistance in carcass inspection of sheep/

goat

Presentation of carcass of sheep/ goat for

inspection

16 Assistance in offal inspection of sheep/ goat Presentation of offals of sheep/ goat for

inspection

17 Employee hygiene Personal hygiene

18 Zoonoses Sanitizers and disinfectants

19 Disposal of condemned material Sanitation in condemned meat room

20 Instrument required for meat inspection and

methods of sterilization

Sterilization of instrument needed for

meat inspection

21 Importance of sealing/ stamping the carcass

for its fitness

Preparation of edible ink



Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



133


Curriculum for Carcass Portioning Assistant

Title : Carcass Portioning Assistant

Duration : 30 days


Std

Syllabus : Selection of carcass for portioning- Importance of carcass portioning- Points

of carcass of beef and mutton- Points of carcass of pork carcass- Components

of beef and mutton carcass- Components of pork carcass- Orientation / points

in the carcass of cattle/ buffalo for portioning- Orientation / points in the

carcass of sheep/ goat for portioning- Orientation / points in the carcass of

poultry for portioning- Primal cuts of cattle/ buffalo- Primal cuts of sheep/

goat- Cut up parts of poultry- Retail cuts from cattle/ buffalo carcass primal

cuts- Retail cuts from sheep/ goat carcass primal cuts- Yield of primal cuts

of cattle/ buffalo- Yield of primal cuts of sheep/ goat- Yield of cut up parts

of poultry- Equipment required for portioning of carcass of different food .

Lesson plan


1. Selection of carcass for portioning Identification of different points of the

beef and mutton carcass

2. Importance of carcass portioning Identification of different points of pork

carcass

3. Points of carcass of beef and mutton Identification of different components of


4. Points of carcass of pork carcass Identification of different components of

pork carcass

5. Components of beef and mutton carcass Fabrication of cattle/ buffalo carcass

6. Components of pork carcass Fabrication of sheep/ goat carcass

7 Orientation / points in the carcass of cattle/

buffalo for portioning

Portioning of poultry carcass

8 Orientation / points in the carcass of sheep/

goat for portioning

Identification of different primal cuts of

cattle/ buffalo carcass

9 Orientation / points in the carcass of poultry

for portioning

Identification of different primal cuts of

sheep/ goat carcass

10 Primal cuts of cattle/ buffalo Identification of different cut up parts of

poultry carcass

11 Primal cuts of sheep/ goat Preparation of retail cuts of cattle/

buffalo primal cuts

12 Cut up parts of poultry Preparation of retail cuts of sheep/ goat

primal cuts

13 Retail cuts from cattle/ buffalo carcass

primal cuts

Preparation of retail cuts of poultry cut

up parts

134

14 Retail cuts from sheep/ goat carcass primal

cuts

Identification of retail cuts of mutton and

chicken

15 Yield of primal cuts of cattle/ buffalo Calculating the yield of primal cuts of

cattle/ buffalo

16 Yield of primal cuts of sheep/ goat Calculating the yield of primal cuts of

sheep/ goat

17 Yield of cut up parts of poultry Calculating the yield of cut up parts of

poultry

18 Equipment required for portioning of carcass


Identification of sources of

contamination in meat processing hall

19 Personal hygiene Efficiency of different sanitizers and

disinfectants

20 Cleanliness and sanitation in portioning

carcass

Protective measures for employee

hygiene

21 Importance of Protective wear and dress in

portioning carcass

Recording the temperature and pH of

carcass

22 Importance of maintaining temperature and

relative humidity of the processing hall


hall


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



135


Curriculum for Meat Packing Assistant

Title : Meat Packing Assistant

Duration : 30 days


Std

Syllabus : Packing material for fresh meat- Packing material for frozen meat- Packing

material for meat products- Packing forms for meat and meat products-

Packing systems for meat- Packing of whole carcass- Packing of primal cuts-

Packing of retail cuts- Canning material- Reportable packing material-

Master/ bulk packing of meat- Handling of carcass/ cuts for packing-

Equipment required of packing carcass/ meat- Importance of temperature and

relative humidity in packing area- Storage of packed carcass/ cuts- Storage of

packing material- Cleanliness and hygiene of packing area- Labelling on the

packets- Sterilization of packing material- Stacking of meat packs on the cold

store/ vehicle -Employee hygiene.

Lesson plan


1. Packing material for fresh meat Identification of packaging material for

fresh meat

2. Packing material for frozen meat Identification of packaging material for

frozen meat

3. Packing material for meat products Identification of packing material for meat

products

4. Packing forms for meat and meat products Identification of carcass/ cuts

5. Packing systems for meat Identification of retail cuts

6. Packing of whole carcass Effect of packing of fresh carcass/ cuts

7 Packing of primal cuts Effect of packing of chilled carcass/ cuts

8 Packing of retail cuts Effect of packing of frozen cuts

9 Canning material Recording the temperature of meat and

meat products in packs

10 Reportable packing material Identification of reportable packing

material

11 Master/ bulk packing of meat Packing material for master/ bulk packing

of meat

12 Handling of carcass/ cuts for packing Cleanliness of packing area

13 Equipment required of packing carcass/

meat

Different methods of sterilization of

packing material

136

14 Importance of temperature and relative

humidity in packing area

Recording the temperature and relative

humidity of packing area

15 Storage of packed carcass/ cuts Sealing of individual and master packs

16 Storage of packing material Labeling of packets

17 Cleanliness and hygiene of packing area Handling of packed meat/ meat packets

18 Labelling on the packets Estimation of drip loss

19 Sterilization of packing material Assessment of colour in packed meat

20 Stacking of meat packs on the cold store/

vehicle

Observation of changes in the packed

meat

21 Employee hygiene Protective measures for employee hygiene



Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



137


Curriculum for Comminuted Meat Products Assistant

Title : Comminuted Meat Products Assistant

Duration : 30 days


Std

Syllabus : Meat products- Value addition- Raw material needed for comminuted meat

products- Non meat ingredients needed for comminuted meat products-

Equipment needed for comminuted meat products- Processing steps for

different comminuted meat products- Coarse ground comminuted meat

products- Fine ground/ emulsion type comminuted meat products- Equipment

required for comminuted meat product processing- Facilities required for

comminuted meat product processing- Basic processing techniques in

comminuting meat- Preservation of comminuted meat products- Packing of

comminuted meat products- Handling of comminuted meat products-

Cleanliness and hygiene of comminuted meat processing- Labelling on the

product packets- Sanitizers and disinfectants- Properties of fresh meat-

Properties of comminuted meat product -Facilities needed for Sensory

evaluation- Employee hygiene.

Lesson plan


1. Meat products Identification of raw material for

comminuted meat products

2. Value addition Identification of non meat ingredients for


3. Raw material needed for comminuted meat

products

Identification of equipment needed for


4. Non meat ingredients needed for


Processing of nuggets

5. Equipment needed for comminuted meat

products

Processing of sausages

6. Processing steps for different comminuted

meat products

Processing of patties

7 Coarse ground comminuted meat products Presentation of the comminuted meat

products for serving

8 Fine ground/ emulsion type comminuted

meat products

Cooking yield of nuggets

9 Equipment required for comminuted meat

product processing

Cooking yield of sausages

10 Facilities required for comminuted meat

product processing

Cooking yield of patties

11 Basic processing techniques in comminuting

meat

Different preservative techniques for


138

12 Preservation of comminuted meat products Different packing methods for


13 Packing of comminuted meat products Recording the temperature of processing

area

14 Handling of comminuted meat products Cleanliness of processing area

15 Cleanliness and hygiene of comminuted

meat processing

Sealing of individual and master packs

16 Labeling on the product packets Labeling of meat product packets

17 Sanitizers and disinfectants Handling of packed meat/ meat packets

18 Properties of fresh meat Cleaning and sterilization of the

equipment in product processing

19 Properties of comminuted meat product Different parts of the processing

equipment

20 Facilities needed for Sensory evaluation Recording the temperature of the product




Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



139


Curriculum for Thermal processed meat products Assistant

Title : Thermal processed meat products Assistant

Duration : 30 days


Std

Syllabus : Meat products- Value addition- Raw material needed for thermal processed

meat products- Non meat ingredients needed for thermal processed meat

products- Equipment needed for thermal processed meat products-

Processing steps for different thermal processed meat products- Canning

technique- Retort packing technique- Restorable packing material- Facilities

required for thermal processing- Basic processing principles in thermal

processing- Preservation of thermal processed meat products- Packing of

thermal processed meat products - Defects in thermal processed meat product

packets/ cans- Handling of thermal processed meat products- Cleanliness and

hygiene of thermal processing area - Labeling on the product packets-

Sanitizers and disinfectants- Properties of fresh meat- Properties of thermal

processed meat product- Facilities needed for Sensory evaluation- Employee

hygiene

Lesson plan


1. Meat products Identification of raw material for thermal

processed meat products


thermal processed meat products

3. Raw material needed for thermal processed

meat products


thermal processed meat products

4. Non meat ingredients needed for thermal


Processing of chettinad chicken gravy by

retort technology

5. Equipment needed for thermal processed

meat products

Processing of pepper chicken by retort

technology

6. Processing steps for different thermal


Processing of chicken curry by retort

technology

7 Canning technique

Presentation of the thermal processed

meat products for serving

8 Retort packing technique

Cooking yield of chettinad chicken gravy

by retort technology

9 Restorable packing material Cooking yield of pepper chicken by retort

technology

10 Facilities required for thermal processing Cooking yield of chicken curry by retort

technology

11 Basic processing principles in thermal

processing

Canning of meat product

140

12 Preservation of thermal processed meat

products

Different packing methods for thermal


13 Packing of thermal processed meat products Recording the temperature of processing

area

14 Defects in thermal processed meat product

packets/ cans

Learning defects in thermal processed

meat product packets/ cans

15 Handling of thermal processed meat

products

Cleanliness of processing area

16 Cleanliness and hygiene of thermal

processing area

Sealing of master packs

17 Labeling on the product packets Labeling of meat product packets

18 Sanitizers and disinfectants Handling of thermal processed meat

products

19 Properties of fresh meat Cleaning and sterilization of the


20 Properties of thermal processed meat

product

Different parts of the processing

equipment

21 Facilities needed for Sensory evaluation Recording the temperature of the product



Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



141


Curriculum for Extruded meat products assistant

Title : Extruded meat products assistant

Duration : 30 days


Std

Syllabus : Meat products- Value addition- Raw material needed for extruded meat

products - Non meat ingredients needed for extruded meat products-

Equipment needed for extruded meat products- Processing steps for different

extruded meat products- Extrusion technique- Facilities required for

extruded meat product processing- Basic processing principles in extruded

meat products- Preservation of extruded meat products- Packing of extruded

meat products- Defects in extruded meat products- Handling of extruded

meat products- Cleanliness and hygiene of extruded meat processing area-

Labeling on the product packets- Sanitizers and disinfectants- Properties of

fresh meat- Properties of extruded meat products - Facilities needed for

Sensory evaluation- Employee hygiene- Visit to extrusion plant.

Lesson plan



extruded meat products



3. Raw material needed for extruded meat

products



4. Non meat ingredients needed for extruded

meat products

Processing of extruded chicken meat

products- demonstration

5. Equipment needed for extruded meat

products

Processing of extruded buffalo meat

products- demonstration

6. Processing steps for different extruded meat

products

Processing of extruded meat products for

pet- demonstration

7 Extrusion technique

Presentation of extruded meat products

for serving

8 Facilities required for extruded meat

product processing

Cooking yield extruded chicken meat

products

9 Basic processing principles in extruded meat

products

Cooking yield extruded buffalo meat

products

10 Preservation of extruded meat products Cooking yield of extruded pet products

11 Packing of extruded meat products

Identification of extruded meat products

142

12 Defects in extruded meat products Different packing methods for extruded

meat product

13 Handling of extruded meat products Recording the temperature of processing

area

14 Cleanliness and hygiene of extruded meat

processing area

Cleanliness of extruded meat product

processing area

15 Labeling on the product packets Sealing of master packs

16 Sanitizers and disinfectants Labeling of meat product packets

17 Properties of fresh meat Handling of extruded meat products

18 Properties of extruded meat products Cleaning and sterilization of the


19 Facilities needed for Sensory evaluation Different parts of the extruded meat

products processing equipment





Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



143


Curriculum for Enrobed meat products assistant

Title : Enrobed meat products assistant

Duration : 30 days


Std

Syllabus : Meat products- Value addition- Raw material needed for enrobed meat

products- Non meat ingredients needed for enrobed meat products-

Equipment needed for enrobed meat products- Processing steps for different

enrobed meat products- Importance of breading and battering- Facilities

required for enrobed meat product processing- Basic processing principles in

enrobed meat products- Preservation of enrobed meat products- Packing of

enrobed meat products- Defects in enrobed meat products- Handling of

enrobed meat products- Cleanliness and hygiene of enrobed meat products

processing area- Labelling on the product packets- Sanitizers and

disinfectants- Properties of fresh meat- Properties of enrobed meat products-

Facilities needed for Sensory evaluation - Employee hygiene- Visit to

commercial establishments to see various enrobed meat products.

Lesson plan



enrobed meat products



3. Raw material needed for enrobed meat

products



4. Non meat ingredients needed for enrobed

meat products

Processing of enrobed chicken meat

products

5. Equipment needed for enrobed meat

products

Processing of enrobed buffalo meat

products

6. Processing steps for different enrobed meat

products

Processing of enrobed mutton products

7 Importance of breading and battering Presentation of enrobed meat products for

serving

8 Facilities required for enrobed meat product

processing

Cooking yield enrobed chicken meat

products

9 Basic processing principles in enrobed meat

products

Cooking yield enrobed buffalo meat

products

10 Preservation of enrobed meat products Cooking yield of enrobed mutton meat

products

11 Packing of enrobed meat products

Identification of enrobed meat product

144

12 Defects in enrobed meat products Different packing methods for enrobed

meat product

13 Handling of enrobed meat products Recording the temperature of processing

area

14 Cleanliness and hygiene of enrobed meat

products processing area

Cleanliness of enrobed meat product

processing area

15 Labeling on the product packets Sealing of master packs


17 Properties of fresh meat Handling of enrobed meat products

18 Properties of enrobed meat products Cleaning and sterilization of the

equipment in enrobed product processing

19 Facilities needed for Sensory evaluation Different parts of the enrobed meat

products processing equipment





Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



145


Curriculum for Cured meat products assistant

Title : Cured meat products assistant

Duration : 30 days


Std

Syllabus : Meat products- Value addition- Non comminuted meat product- Curing and

smoking- Raw material needed for cured meat products- Non meat

ingredients needed for cured meat products- Equipment needed for cured

meat products- Processing steps for different cured meat products- Facilities

required for cured meat products processing- Basic processing principles in

cured meat products- Preservation of cured meat products- Packing of cured

meat products- Defects in cured meat products- Handling of cured meat

products- Cleanliness and hygiene of cured meat products processing area-

Labeling on the product packets- Sanitizers and disinfectants- Properties of

fresh meat- Properties of cured meat products- Facilities needed for Sensory

evaluation- Employee hygiene- Visit to commercial establishments to see

various cured meat products.

Lesson plan


1. Meat products Identification of raw material for cured

meat products


cured meat products

3. Non comminuted meat product

Curing and smoking


cured meat products

4. Raw material needed for cured meat

products

Processing of cured meat products- ham

5. Non meat ingredients needed for cured meat

products

Processing of cured meat products- bacon

6. Equipment needed for cured meat products Processing of cured meat products-

sausage

7 Processing steps for different cured meat

products

Presentation of cured meat products for

serving

8 Facilities required for cured meat products

processing

Cooking yield cured meat products- ham

9 Basic processing principles in cured meat

products

Cooking yield cured meat products- bacon

10 Preservation of cured meat products Cooking yield of cured meat products-

sausage

11 Packing of cured meat products Identification of cured meat products

12 Defects in cured meat products Different packing methods for cured meat

products

13 Handling of cured meat products Recording the temperature of processing

area

146

14 Cleanliness and hygiene of cured meat


Cleanliness of cured meat products

processing

area

15 Labelling on the product packets Sealing of master packs


17 Properties of fresh meat Handling of cured meat products

18 Properties of cured meat products Cleaning and sterilization of the

equipment in cured meat products

processing

19 Facilities needed for Sensory evaluation Different parts of the cured meat products

processing equipment





Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



147

MEAT SECTOR LEVEL III

Curriculum for Lairage supervisor

Title : Lairage supervisor

Duration : 90 days


Std

Syllabus : Food animals- Animal behavior- cattle/ buffalo- Animal behavior- sheep/

goat- Animal behavior- pigs- Animal transport- cattle/ buffalo- Animal

transport- sheep/ goat- Animal transport- pigs- Effect of transport on quality

of meat- Affections during animal transport- Pre- slaughter stress- Animal

handling and welfare at slaughter houses- Handling animals in unloading and

loading - Good handling and quality of meat- Sanitizers and disinfectants-

Feed and water requirement- Management of animals in lairage- Animal

housing- Fasting and quality of meat- Rest and quality of meat- Maintenance

of quarantine area/ shed-- Emergency slaughter- Casualty slaughter-

Importance of live animal inspection- Facilities required for ante-mortem

inspection of cattle/ buffalo- Facilities required for ante-mortem inspection of

sheep/ goat- Facilities required for ante-mortem inspection of pigs- Facilities

required for ante-mortem inspection of poultry- Man power requirement and

training the attendants- Preparation of the animals for slaughter- Restraining

the animals- Assisting the veterinarian in ante- mortem inspection- Disposal

of animals unfit for slaughter- Disposal of dead animals- Management of

Solid Waste- Methods for processing, utilization and disposal of solid wastes

from slaughter house- Steps to be taken in case of anthrax animal/ carcass

disease condition- Steps to be taken in case of infectious/ contagious disease

condition- Zoonoses- Animal transport vehicle features- Hygiene of Animal

transport vehicle- Animal holding and lairage- Different components in

lairage- Facilities needed in lairage- Equipment needed in lairage- Hygiene

and sanitation in lairage- Sanitation in lairage- Collection of samples for

disease investigation in suspected animals- Collection of water sample for

analysis- Collection of feed sample for analysis- Preservation and dispatching

the samples for laboratory- Occupational hazards and prevention- Registers

to be maintained in the lairage- Reports to be maintained in the lairage-

Rendering- Effluent treatment plant

Lesson plan


1. Food animals Identification of animals

2. Animal behavior- cattle/ buffalo Determination of age

3. Animal behavior- sheep/ goat Equipment for restraining animals

4. Animal behavior- pigs Improving Animal Movement

5. Animal transport- cattle/ buffalo Handling of animals at loading

6. Animal transport- sheep/ goat Handling of animals at transport

7 Animal transport- pigs Handling of animals at unloading

8 Effect of transport on quality of meat Observation of comfort zone at transport

9 Affections during animal transport Preventing Injuries and Bruises

10 Pre- slaughter stress Stressors and management of animals

11 Animal handling and welfare at slaughter

houses

Design of animal transport vehicle

http://www.grandin.com/behaviour/principles/animal_movement.html

148

12 Handling animals in unloading and loading Importance of ramp in loading and

unloading animals

13 Good handling and quality of meat Dos and don’ts in handling of animals

14 Sanitizers and disinfectants Efficiency of different sanitizers and

disinfectants

15 Feed and water requirement Assessment of water consumption by

cattle/ buffalo per day

16 Management of animals in lairage Assessment of water consumption by

sheep/ goat per day

17 Animal housing Assessment of water consumption by pigs

per day

18 Fasting and quality of meat Assessment of weight loss due to fasting

19 Rest and quality of meat Assessment of animal comfort due to rest

20 Maintenance of quarantine area/ shed Facilities in quarantine area

21 Emergency slaughter Conditions involved in emergency

slaughter

22 Casualty slaughter Conditions involved in casualty slaughter

23 Importance of live animal inspection Identification of normal animal

24 Facilities required for ante-mortem


Identification of abnormal animal



Presentation of the site for ante- mortem

inspection


inspection of pigs

Presentation of the animals for ante-

mortem inspection



Identification of normal and abnormal

birds

28 Man power requirement and training the

attendants

Observation of different activities in

lairage

29 Preparation of the animals for slaughter Calculation of man power requirement in

lairage

30 Restraining the animals Facilities for ante- mortem inspection

31 Assisting the veterinarian in ante- mortem

inspection

Handling the needed equipment/tools for

conducting ante- mortem inspection

32 Disposal of animals unfit for slaughter Procedure of burying dead animals

33 Disposal of dead animals Procedure of burning dead animals

34 Disposal of liquid and solid waste Procedure of incinerating dead animals

35 Management of Solid Waste Drainage system in lairage

36 Methods for processing, utilization and


house

Collection of solid waste

37 Steps to be taken in case of anthrax animal/

carcass disease condition

Disposal of solid waste

38 Steps to be taken in case of infectious/

contagious disease condition

Process for Treatment of Solid Waste

39 Zoonoses Handling animals with conditions of

zoonotic importance

149

40 Animal transport vehicle features Identification of external injuries in

transport

41 Hygiene of Animal transport vehicle Cleaning protocol for vehicle carrying

animals

42 Animal holding and lairage Pre- slaughter stress and meat quality

43 Different components in lairage Handling animals in V races

44 Facilities needed in lairage Importance of live animal inspection

45 Equipment needed in lairage Handling of diseased animals

46 Hygiene and sanitation in lairage Handling of dead animals in the lairage

47 Sanitation in lairage Preparation of hygiene and sanitation

check list

48 Collection of samples for disease

investigation in suspected animals

Procedure for collection of blood for

disease investigation

49 Collection of water sample for analysis Procedure for collection of dung/ urine

sample for disease investigation

50 Collection of feed sample for analysis Procedure for collection of water and feed

sample for analysis

51 Preservation and dispatching the samples for

laboratory

Method of preservation of sample for

dispatch

52 Occupational hazards and prevention Employee safety and hygiene

53 Registers to be maintained in the lairage Register maintenance

54 Reports to be maintained in the lairage Report maintenance

55 Rendering Raw material for rendering

56 Effluent treatment plant Importance of effluent treatment plant





61 Field visit

Time allotment


Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



150


Curriculum for Slaughter operations Supervisor

Title : Slaughter operations Supervisor

Duration : 90 days


Std

Syllabus : Animal behavior- Animal handling and welfare at slaughter houses- Pre-

slaughter stress and meat quality- Facilities for ante- mortem inspection-

Significance of hygiene and sanitation in slaughter house- Equipment in

slaughter house- Contaminants in slaughter house- Methods of controlling

entry of contaminants on carcass- Sanitizers and disinfectants- Cleaning

operations and the facilities required- Ritual methods of slaughter- Humane

slaughter of food animals- Steps in carcass dressing of different food

animals- Stunning equipment- Mechanical stunning of food animals-

Principle involved in mechanical stunning- Stunning points of different food

animals- Signs of unconsciousness in mechanical stunning- Electrical

stunning of food animals - Principle involved in electrical stunning- Signs of

unconsciousness in electrical stunning- Gaseous stunning of food animals-

Principle involved in gaseous stunning- Signs of unconsciousness in gaseous

stunning- Accidents in stunning - Stunning and meat quality- Cleanliness and

maintenance of stunning equipment- Sticking of cattle and buffalo- Sticking

of sheep and goats- Bleeding of poultry- Sticking equipment- Cleaning and

sterilization of bleeding equipment- Importance of esophagus ligation in

sticking- Prone sticking- Over head rail bleeding- Hygienic collection of

blood for human consumption- Collection of blood for other purposes-

Perfect bleeding and meat quality- Importance of scientific flaying- Different

methods of flaying- Equipment required for flaying- Skin/ hide collection and

stacking- Contaminants on the skin/ hide- Hygiene in flaying- Importance of

defect free skin/ hide in leather processing- Economics of skin/ hide in a

slaughter house- Evisceration and handling of visceral organs- Clean and

unclean operations in slaughter house- Facilities for post mortem

examination- Assisting the veterinarian in post- mortem inspection- Slaughter

house byproducts- Handling of carcass fit for consumption- Handling of

condemned material- Importance of gut and tripe room- Casings and its

importance- Emergency and casualty slaughter- Management of Solid

Waste- Poultry processing plant waste- Employee hygiene and safety-

Slaughter house record maintenance.

Lesson plan




houses

Determination of age

3. Pre- slaughter stress and meat quality Equipment for restraining animals

4. Facilities for ante- mortem inspection Presentation of the site for ante- mortem

inspection

151

5. Significance of hygiene and sanitation in

slaughter house

Presentation of the animals for ante-

mortem inspection

6. Equipment in slaughter house Handling of different slaughter and

dressing equipment

7 Contaminants in slaughter house Identification of nature of contaminant





disinfectants


required


11 Ritual methods of slaughter Demonstration of halal method of

slaughter

12 Humane slaughter of food animals Demonstration of jatka method of

slaughter

13 Steps in carcass dressing of different food

animals

Scientific method of slaughter and

dressing of different food animals

14 Stunning equipment Identification of mechanical stunning

equipment

15 Mechanical stunning of food animals Stunning of sheep/ goat with penetrative

and non penetrative type stunners

16 Principle involved in mechanical stunning Stunning of pigs with penetrative and non

penetrative type stunners

17 Stunning points of different food animals Stunning points in cattle and buffalo

18 Signs of unconsciousness in mechanical

stunning


mechanical stunning

19 Electrical stunning of food animals Application of low voltage electrical

current for stunning sheep/ goats

20 Principle involved in electrical stunning Application of low voltage electrical

current for stunning pigs

21 Signs of unconsciousness in electrical

stunning


electrical stunning

22 Gaseous stunning of food animals Stunning of pigs by gaseous stunning-

demonstration

23 Principle involved in gaseous stunning Stunning of birds by gaseous stunning-

demonstration

24 Signs of unconsciousness in gaseous

stunning


gaseous stunning

25 Accidents in stunning Conditions in Improper stunning

26 Stunning and meat quality Assessment of bleeding efficiency in the

stunned animal

152


equipment

Different parts of different stunning

equipment

28 Sticking of cattle and buffalo Different methods of sticking of cattle and

buffalo

29 Sticking of sheep and goats Different methods of sticking of sheep

and goats

30 Bleeding of poultry Different methods sticking of poultry

31 Sticking equipment Assessment of bleeding time in cattle and

buffalo

32 Cleaning and sterilization of bleeding

equipment

Assessment of bleeding time in sheep and

goat

33 Importance of esophagus ligation in sticking Assessment of bleeding time in sheep and

goat

34 Prone sticking Comparison of prone sticking and over

head rail system

35 Over head rail bleeding Collection and processing of blood for

blood fibrin preparation

36 Hygienic collection of blood for human

consumption

Collection of blood for human

consumption

37 Collection of blood for other purposes Collection and processing of blood for

blood plasma preparation

38 Perfect bleeding and meat quality Facilities for sticking

39 Importance of scientific flaying Flaying by different methods

40 Different methods of flaying Flaying the carcass on floor

41 Equipment required for flaying Flaying the carcass on over head rail

system

42 Skin/ hide collection and stacking Collection of skin/ hide

43 Contaminants on the skin/ hide Demonstration of handling dehiding

machine

44 Hygiene in flaying Identification of defects in raw skin/ hide

45 Importance of defect free skin/ hide in

leather processing

Identification of defects in skin/ hide due

to improper handling of live animals

46 Economics of skin/ hide in a slaughter house Identification of defects in skin/ hide due

to faulty flaying and handling of skin

47 Evisceration and handling of visceral organs Handling of edible and inedible offals

48 Clean and unclean operations in slaughter

house

Sterilization of dressing equipment

49 Facilities for post mortem examination Identification of carcass and offals

50 Assisting the veterinarian in post- mortem

inspection


inspection

153

51 Slaughter house byproducts Quantities of slaughter house by products

52 Handling of carcass fit for consumption Hygienic steps in dispatching the carcass

for consumption

53 Handling of condemned material Procedure of disposing the condemned

material

54 Importance of gut and tripe room Disposal of the contents from the gut and

ripe room

55 Casings and its importance Collection and Cleaning of rumen,


56 Emergency and casualty slaughter Yield of carcasses of different food

animals

57 Management of Solid Waste Yield of different edible and inedible

offals of different food animals

58 Poultry processing plant waste Utilization of slaughter house by products


in slaughter house

60 Slaughter house record maintenance Preparation of hygiene and sanitation

check list

61 Field visit

Time allotment


Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



154


Curriculum for Meat Processing Hall Supervisor

Title : Meat Processing Hall Supervisor

Duration : 90 days


Std

Syllabus : Pre- slaughter stress and meat quality- Significance of hygiene and sanitation

in meat processing hall- Equipment in meat processing hall- Contaminants in

meat processing hall- Methods of controlling entry of contaminants on

carcass/ cuts- Sanitizers and disinfectants- Cleaning operations and the

facilities required- Employee hygiene and safety- Accidents in processing

hall- Cleaning and sterilization of processing equipment- Importance of

effluent treatment plant - Rendering- Selection of carcass for portioning-

Importance of carcass portioning- Orientation / points in the carcass of cattle/

buffalo for portioning- Orientation / points in the carcass of sheep/ goat for

portioning- Orientation / points in the carcass of pork for portioning-

Orientation / points in the carcass of poultry for portioning- Steps in

fabrication of beef/ carabeef carcass- Steps in fabrication of mutton/ chevon

carcass- Steps in fabrication of pork carcass- Steps in portioning of poultry

carcass- Primal cuts of cattle/ buffalo carcass- Primal cuts of sheep/ goat

carcass- Primal cuts of pork carcass- Cut up parts of poultry- Retail cuts of

beef/ carabeef carcass- Retail cuts of mutton/ chevon carcass- Retail cuts of

pork carcass- Components of beef and mutton carcass- Components of pork

carcass - Yield of primal cuts of cattle/ buffalo carcass- Yield of primal cuts

of sheep/ goat carcass- Yield of primal cuts of pork carcass- Yield of cut up

parts of poultry- Cleanliness and sanitation in portioning carcass- Importance

of Protective wear and dress in portioning carcass- Personal hygiene-

Importance of maintaining temperature and relative humidity of the

processing hall- Significance of refrigeration- Significance of sanitation in

chilling room- Facilities in chilling room- Cleanliness of chilling room-

Packing material for meat- Packing forms for meat- Packing systems for

meat- Packing of whole carcass, primal cuts and retail cuts - Handling of

carcass/ cuts for packing- Equipment required of packing carcass/ meat-

Importance of temperature and relative humidity in packing area- Storage of

packed carcass/ cuts- Storage of packing material- Cleanliness and hygiene

of packing area- Labelling on the packets- Stacking of meat packs on the

cold store/ vehicle- Significance of sanitation in cold store- Facilities in cold

store- Arrangement of carcasses and offals in the cold store- Processing hall

record maintenance- Cold store record maintenance.

Lesson plan


1. Pre- slaughter stress and meat quality Assessment of stress on quality of meat

2. Significance of hygiene and sanitation in


Assessment of hygiene on the meat/

carcass contact surfaces

3. Equipment in meat processing hall Identification of different equipment and

their parts in meat processing

155

4. Contaminants in meat processing hall Identification of the nature of

contaminants

5. Methods of controlling entry of

contaminants on carcass/ cuts


in meat processing

6. Sanitizers and disinfectants Efficiency of different sanitizers and

disinfectants


required

Cleaning schedule for processing hall


in processing hall

9 Accidents in processing hall Precautions to be taken for workers in

processing hall

10 Cleaning and sterilization of processing

equipment

Selection of suitable detergents and

sanitizers for cleaning processing

equipment

11 Importance of effluent treatment plant Drainage system and maintenance of

drainage system in processing hall

12 Rendering Collection of raw material for rendering in

processing hall

13 Selection of carcass for portioning Recording the temperature and pH of

carcass

14 Importance of carcass portioning Estimation of meat: bone: fat ratio

15 Orientation / points in the carcass of cattle/

buffalo for portioning

Identification of points of beef/ carabeef

carcass

16 Orientation / points in the carcass of sheep/

goat for portioning

Identification of points of mutton/ chevon

carcass

17 Orientation / points in the carcass of pork for

portioning

Identification of points of pork carcass

18 Orientation / points in the carcass of poultry

for portioning

Identification of points of chicken carcass

19 Steps in fabrication of beef/ carabeef carcass Fabrication of cattle/ buffalo carcass

20 Steps in fabrication of mutton/ chevon

carcass

Fabrication of sheep/ goat carcass

21 Steps in fabrication of pork carcass Fabrication of pork carcass

22 Steps in portioning of poultry carcass Portioning of poultry carcass

23 Primal cuts of cattle/ buffalo carcass Identification of different primal cuts of


24 Primal cuts of sheep/ goat carcass Identification of different primal cuts of

sheep/ goat carcass

25 Primal cuts of pork carcass Identification of different primal cuts of

pork carcass

156

26 Cut up parts of poultry Identification of different cut up parts of

poultry carcass

27 Retail cuts of beef/ carabeef carcass Preparation of retail cuts of beef/ carabeef

28 Retail cuts of mutton/ chevon carcass Preparation of retail cuts of mutton/

chevon

29 Retail cuts of pork carcass Preparation of retail cuts of pork

30 Components of beef and mutton carcass Identification of different components of


31 Components of pork carcass Identification of different components of

pork carcass

32 Yield of primal cuts of cattle/ buffalo

carcass

Calculating the yield of primal cuts of


33 Yield of primal cuts of sheep/ goat carcass Calculating the yield of primal cuts of

sheep/ goat carcass

34 Yield of primal cuts of pork carcass Calculating the yield of primal cuts of

pork carcass

35 Yield of cut up parts of poultry Calculating the yield of cut up parts of

poultry carcass


carcass


disinfectants


portioning carcass

Protective measures for employee hygiene

38 Personal hygiene Identification of sources of contamination




Recording of temperature and relative

humidity of the processing hall

40 Significance of refrigeration Recording of temperature of the chilling

room

41 Significance of sanitation in chilling room Recording of relative humidity of the

chilling room

42 Facilities in chilling room Disposition of carcasses and offals in the

cold store

43 Cleanliness of chilling room Cleaning schedule for chilling room

44 Packing material for meat Identification of packaging material

45 Packing forms for meat Packing of fresh carcass/ cuts

46 Packing systems for meat Packing of chilled carcass/ cuts

47 Packing of whole carcass, primal cuts and

retail cuts

Packing of frozen cuts

48 Handling of carcass/ cuts for packing Recording the temperature of packing

area and carcass

157

49 Equipment required of packing carcass/

meat

Cleanliness of packing area

50 Importance of temperature and relative

humidity in packing area

Sealing of individual and master packs

51 Storage of packed carcass/ cuts Labeling of packets

52 Storage of packing material Handling of packed meat/ meat packets

53 Cleanliness and hygiene of packing area Recording of temperature in packing area

54 Labeling on the packets Recording of relative humidity in packing

area

55 Stacking of meat packs on the cold store/

vehicle

Measures to maintain temperature of the

packed material at transport

56 Significance of sanitation in cold store Cleaning schedule for cold store

57 Facilities in cold store Temperature and relative humidity in cold

store

58 Arrangement of carcasses and offals in the

cold store

Measures in loading and unloading of the

cold store

59 Processing hall record maintenance Preparation of hygiene and sanitation

check list

60 Cold store record maintenance Precautions to be taken in the processing

hall and cold store

61 Field visit

Time allotment


Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



158


Curriculum for Sanitary and Quality Control Supervisor

Title : Sanitary and Quality Control Supervisor

Duration : 90 days


Std

Syllabus : Elements of meat hygiene- Hazards in slaughter house- Microbes and meat

quality- Significance of hygiene in slaughter house- Equipment in slaughter

house- Sanitation in slaughter house- Contaminants in slaughter house-

Sanitizers and disinfectants- Importance of live animal inspection- Facilities

required for ante-mortem inspection- Accidents in stunning - Cleanliness and

maintenance of stunning equipment- Slaughter house byproducts- Handling

of carcass fit for consumption- Handling of condemned material- Methods of

controlling entry of contaminants on carcass - Evisceration and handling of

visceral organs - Clean and unclean operations in slaughter house- Handling

of carcass fit for consumption- Handling of condemned material- Importance

of post mortem examination- Sanitation in meat processing hall-

Contaminants in meat processing hall- Cleaning operations and the facilities

required- Instrument required for sanitation and sterilization- Different

methods of sanitation and sterilization- Accidents in processing hall-

Cleaning and sterilization of processing equipment- Importance of effluent

treatment plant – Rendering- Cleanliness and sanitation in portioning carcass-

Importance of Protective wear and dress in portioning carcass- Importance of

maintaining temperature and relative humidity of the processing hall-

Significance of refrigeration- Significance of sanitation in chilling room-

Facilities in chilling room- Cleanliness of chilling room- Significance of

sanitation in cold store- Facilities in cold store- Cleanliness and hygiene of

packing area- Processing hall record maintenance- Cold store record

maintenance- Importance of effluent treatment plant - Effluents in the

slaughterhouse- Solid waste in plant- Classification of solid wastes-

Management of Solid Waste- Methods for processing, utilization and

disposal of solid wastes from slaughter house- Slaughter house byproducts-

Sanitation of Rendering plant- Employee hygiene- Slaughter house record

maintenance- Processing hall record maintenance- Cold store record

maintenance- Rendering plant record maintenance- Sanitation and hygienic

steps in slaughter and dressing of food animals- Sanitation and hygienic steps

in processing of meat- Sanitation and hygienic steps in handling slaughter

house by-products- Sanitation and hygienic steps in detention and

condemnation room.

Lesson plan


1. Elements of meat hygiene Identification of visible contamination

2. Hazards in slaughter house Identification of chemical contamination

3. Microbes and meat quality Identification of microbial contamination

4. Significance of hygiene in slaughter house Identification of sources of contamination

in slaughter house

159

5. Equipment in slaughter house Sterilization of slaughterhouse equipment

and preparation of equipment for

slaughter

6. Sanitation in slaughter house Efficiency of different sanitizers and

disinfectants

7 Contaminants in slaughter house Nature of contaminants in slaughterhouse

8 Sanitizers and disinfectants Cleaning schedule for slaughter house

9 Importance of live animal inspection Identification of normal and abnormal

animals


inspection

Presentation of the site for ante- mortem

inspection

11 Accidents in stunning Conditions in Improper stunning


equipment

Different parts of different stunning

equipment

13 Slaughter house byproducts Quantities of slaughter house by products

14 Handling of carcass fit for consumption Hygienic steps in dispatching the carcass

for consumption

15 Handling of condemned material Procedure of disposing the condemned

material



Preventive measures for reducing the

contamination

17 Evisceration and handling of visceral organs Handling of edible and inedible offals

18 Clean and unclean operations in slaughter

house

Sterilization of dressing equipment

19 Handling of carcass fit for consumption Hygienic handling of meat for dispatch

20 Handling of condemned material Disposal of condemned material

21 Importance of post mortem examination Presentation of the site for post- mortem

inspection

22 Sanitation in meat processing hall Sterilization of equipment/ floor and other

surfaces in processing hall

23 Contaminants in meat processing hall Identification of sources of contamination



required


hall

25 Instrument required for sanitation and

sterilization

Handling of the instrument for sanitation

and sterilization

26 Different methods of sanitation and

sterilization

Assessment of efficiency of cleanliness

by different methods of cleaning

27 Accidents in processing hall Precautions to be taken for workers in

processing hall

160

28 Cleaning and sterilization of processing

equipment

Selection of suitable detergents and

sanitizers for cleaning processing

equipment

29 Importance of effluent treatment plant Drainage system and maintenance of

drainage system in processing hall

30 Rendering Collection of raw material for rendering in

processing hall


carcass


disinfectants


portioning carcass

Protective measures for employee hygiene



Recording of temperature and relative

humidity of the processing hall

34 Significance of refrigeration Recording of temperature of the chilling

room

35 Significance of sanitation in chilling room Recording of relative humidity of the

chilling room

36 Facilities in chilling room Disposition of carcasses and offals in the

cold store

37 Cleanliness of chilling room Cleaning schedule for chilling room

38 Significance of sanitation in cold store Cleaning schedule for cold store

39 Facilities in cold store Temperature and relative humidity in cold

store

40 Cleanliness and hygiene of packing area Assessment of cleanliness of packing area


check list

42 Cold store record maintenance Precautions to be taken in the processing

hall and cold store

43 Importance of effluent treatment plant Drainage system in slaughter house and


44 Effluents in the slaughterhouse Collection of solid and liquid waste

45 Solid waste in plant Measurement of solid and liquid waste in

a day’s operation

46 Classification of solid wastes Collection of samples for BOD5 and COD

estimation

47 Management of Solid Waste Methods of handling viscera, paunch and

intestines

48 Methods for processing, utilization and


house

Process for Treatment of Solid Waste

161

49 Slaughter house byproducts Yield of different edible and inedible

offals of different food animals

50 Sanitation of Rendering plant Utilization of slaughter house by products

51 Employee hygiene Protective measures for employee

hygiene

52 Slaughter house record maintenance Preparation of hygiene and sanitation

check list for slaughter house


check list for processing hall

54 Cold store record maintenance Preparation of hygiene and sanitation

check list for cold store

55 Rendering plant record maintenance Preparation of hygiene and sanitation

check list for rendering plant

56 Sanitation and hygienic steps in slaughter

and dressing of food animals

Standard procedure and hygienic points to

be observed for hygienic carcass handling

57 Sanitation and hygienic steps in processing

of meat


be observed for hygienic meat handling

58 Sanitation and hygienic steps in handling

slaughter house by-products


be observed for hygienic edible offal

handling

59 Sanitation and hygienic steps in detention

and condemnation room


be observed in maintaining detention and

condemnation room


61 Field visit

Time allotment


Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



162


Curriculum for Meat quality control laboratory Technician

Title : Meat quality control laboratory Technician

Duration : 90 days


Std

Syllabus : Elements of meat hygiene- Hazards in slaughter house- Microbes and meat

quality- Significance of hygiene in slaughter house- Significance of hygiene

in processing hall- Significance of hygiene in cold store - Significance of

hygiene in dispatch area- Cleanliness of slaughter house and hygienic

standards- Cleanliness of processing hall and hygienic standards- Cleanliness

of cold store and hygienic standards- Cleanliness of dispatch area and

hygienic standards- Microbial quality standards for chilled carcass of

different food animals- Microbial quality standards for frozen meat of

different food animals- Sampling plan and different techniques of collecting

samples for microbial analysis- Meat quality control laboratory-

Deterioration of meat quality- Factors in meat spoilage- Microorganisms in

meat and meat products- Requirements for microbiological analysis- Media

required for microbiological analysis- Equipment required for

microbiological analysis- Standard procedure for microbiological analysis-

Different microbiological standards of meat and meat products- pH of fresh

meat and factors affecting the pH- Importance of pH and quality of meat-

Qualities of fresh meat and meat spoilage - Oxidative rancidity of meat-

Protein denaturation - Water holding capacity of meat and juiciness- Keeping

quality of meat- Nutrients in meat- Colour of meat and fat- Odour of meat-

Juiciness of meat- Tenderness of meat- Texture of meat- Abnormal changes

in colour of carcass- Chemical residues in meat and meat products- Hazard

analysis and critical control point- Sanitary and phytosanitary measures-

Standard slaughter techniques of different food animals- Standard fabrication

techniques of different food animals- Different preservation techniques of

meat and meat products- Different packing techniques of meat and meat

products- Different processing techniques in meat processing techniques-

Importance of ante mortem inspection- Importance of post mortem

examination- Carcass and visceral organs- Sanitizers and disinfectants-

Cleaning operations and the facilities required- Standard operations in

slaughter house- Standard operations in processing hall- Standard operations

in products manufacture- Personal hygiene and safety- Zoonoses and

occupational hazards- Meat quality control laboratory record maintenance-

Handling of samples and needed material in the laboratory- Visit to

corporation slaughter house and meat processing plant - Visit to government

laboratory.

Lesson plan



2. Hazards in slaughter house Identification of chemical contamination

3. Microbes and meat quality Identification of microbial contamination

163

4. Significance of hygiene in slaughter house Identification of sources of contamination

in slaughter house

5. Significance of hygiene in processing hall Identification of sources of contamination

in processing hall

6. Significance of hygiene in cold store Identification of sources of contamination

in cold store

7 Significance of hygiene in dispatch area Identification of sources of contamination

in dispatch area

8 Cleanliness of slaughter house and hygienic

standards

Collection of samples/ swabs for

microbial analysis of slaughter house

premises

9 Cleanliness of processing hall and hygienic

standards


microbial analysis of processing hall

premises

10 Cleanliness of cold store and hygienic

standards


microbial analysis of cold store premises

11 Cleanliness of dispatch area and hygienic

standards


microbial analysis of dispatch area

12 Microbial quality standards for chilled

carcass of different food animals

Analysis of microbial quality of carcass

surface

13 Microbial quality standards for frozen meat


Analysis of microbial quality of fresh

meat

14 Sampling plan and different techniques of

collecting samples for microbial analysis

Analysis of microbial quality of frozen

meat

15 Meat quality control laboratory Sterilization of various equipment for

microbiological analysis

16 Deterioration of meat quality Different techniques for microbiological

culturing

17 Factors in meat spoilage Enumeration of microbiological colonies

18 Microorganisms in meat and meat products Total plate count

19 Requirements for microbiological analysis Specific organism count

20 Media required for microbiological analysis Different media for specific

microorganism enumeration

21 Equipment required for microbiological

analysis

Identification of various microbiological

colony

22 Standard procedure for microbiological

analysis

Cleaning and sterilization of needed glass

ware for microbial analysis

23 Different microbiological standards of meat

and meat products

Handling of the glass ware in the

microbial analysis procedure

24 pH of fresh meat and factors affecting the

pH

Estimation of pH of meat

164

25 Importance of pH and quality of meat Observation of changes in pH of meat

26 Qualities of fresh meat and meat spoilage Estimation of extract release volume

27 Oxidative rancidity of meat Estimation of thiobarbituric acid number

28 Protein denaturation Estimation of tyrosine value

29 Water holding capacity of meat and

juiciness

Estimation of water holding capacity

30 Keeping quality of meat Assessment of shelf life of meat

31 Nutrients in meat Proximate analysis of meat

32 Colour of meat and fat Estimation of colour of meat

33 Odour of meat Estimation of freshness of meat

34 Juiciness of meat Estimation of juiciness of meat

35 Tenderness of meat Estimation of tenderness of meat

36 Texture of meat Estimation of texture profile of meat

37 Abnormal changes in colour of carcass Test for imperfect bleeding

38 Chemical residues in meat and meat

products

Test for jaundice

39 Hazard analysis and critical control point Assessment of quality assurance of meat

by assessing the hazards

40 Sanitary and phytosanitary measures Observation of the sanitary and

phytosanitary measures

41 Standard slaughter techniques of different

food animals

Possible entries of hazardous material on

carcass

42 Standard fabrication techniques of different

food animals

Possible entries of hazardous material on

meat

43 Different preservation techniques of meat

and meat products

Entry of hazardous material in

preservation techniques

44 Different packing techniques of meat and

meat products

Entry of hazardous material in packing

techniques

45 Different processing techniques in meat

processing techniques

Possible entries off hazardous material on

meat products

46 Importance of ante mortem inspection Collection of blood sample from live

animals

47 Importance of post mortem examination Preparation of blood smear

48 Carcass and visceral organs Collection of parasites and parasitic cysts

for analysis


disinfectants


required

Standard sanitary operating programme

165

51 Standard operations in slaughter house Preparation of hygiene and sanitation

check list for quality assurance in

slaughter house

52 Standard operations in processing hall Preparation of hygiene and sanitation


processing hall

53 Standard operations in products manufacture Preparation of hygiene and sanitation


products manufacture

54 Personal hygiene and safety Precautions to be taken in the meat

quality control laboratory

55 Zoonoses and occupational hazards Control and prevention of occupational

hazarrds

56 Meat quality control laboratory record

maintenance

Preparation of report for quality assurance

and quality control of meat and meat

products

57 Handling of samples and needed material in

the laboratory

Disposal of the samples and other

contaminated material in the laboratory




61 Field visit

Time allotment


Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



166


Curriculum for Meat Products Supervisor

Title : Meat Products Supervisor

Duration : 90 days


Std

Syllabus : Elements of meat hygiene- Hazards in meat products processing unit-

Microbes and quality of meat product- Significance of hygiene in meat

products processing unit- Significance of hygiene in cold store- Significance

of hygiene in dispatch area- Cleanliness of meat products processing unit

standards- Cleanliness of cold store and hygienic standards- Cleanliness of

dispatch area and hygienic standards- Microbial quality standards for

different meat food products- Sampling plan and different techniques of

collecting samples for microbial analysis- Meat quality control laboratory-

Deterioration of meat quality- Factors in meat spoilage - Importance of pH

and quality of meat product- Qualities of fresh meat and influence of

products development- Keeping quality of meat product- Hazard analysis and

critical control point- Sanitary and phytosanitary measures- Different

preservation techniques of meat products- Different packing techniques of

meat products- Different processing techniques in meat processing

techniques- Sanitizers and disinfectants- Cleaning operations and the

facilities required- Standard operations in products manufacture- Meat

products- Classification of meat products- Value addition- Comminuted meat

products- Non comminuted meat product- Basic meat processing techniques-

Canning technique- Retort packing technique- Breading and battering-

Curing and smoking- Raw material needed for comminuted meat products-

Non meat ingredients needed for comminuted meat products- Equipment

needed for comminuted meat products - Processing steps for different

comminuted meat products- Raw material needed for extruded meat

products- Non meat ingredients needed for extruded meat products-

Equipment needed for extruded meat products- Processing steps for extruded

meat products- Raw material needed for enrobed meat products- Non meat

ingredients needed for enrobed meat products- Equipment needed for

enrobed meat products- Processing steps for different enrobed meat products-

Raw material needed for cured meat products- Non meat ingredients needed

for cured meat products- Equipment needed for cured meat products-

Processing steps for different cured meat products- Raw material needed for

thermal processed meat products- Non meat ingredients needed for thermal

processed meat products- Equipment needed for thermal processed meat

products- Processing steps for different thermal processed meat products-

Labeling on the product packets- Meat products processing area record

maintenance- Personal hygiene and safety- Zoonoses and occupational

hazards.

Lesson plan



2. Hazards in meat products processing unit Identification of chemical contamination

167

3. Microbes and quality of meat product Identification of microbial contamination

4. Significance of hygiene in meat products

processing unit


in meat products processing unit

5. Significance of hygiene in cold store Identification of sources of contamination

in cold store

6. Significance of hygiene in dispatch area Identification of sources of contamination

in dispatch area

7 Cleanliness of meat products processing unit

standards


microbial analysis of meat products

processing unit

8 Cleanliness of cold store and hygienic

standards


microbial analysis of cold store premises

9 Cleanliness of dispatch area and hygienic

standards


microbial analysis of dispatch area

10 Microbial quality standards for different

meat food products

Analysis of microbial quality of different

meat food products

11 Sampling plan and different techniques of

collecting samples for microbial analysis

Analysis of microbial quality of meat

food product

12 Meat quality control laboratory Different microbiological standards of

meat and meat products

13 Deterioration of meat quality Different techniques for microbiological

culturing

14 Factors in meat spoilage Microorganisms in meat and meat

products

15 Importance of pH and quality of meat

product

Estimation of pH of meat

16 Qualities of fresh meat and influence of

products development

Estimation of water holding capacity and

emulsion stability

17 Keeping quality of meat product Assessment of shelf life of meat product

18 Hazard analysis and critical control point Assessment of quality assurance of meat

product by assessing the hazards

19 Sanitary and phytosanitary measures Observation of the sanitary and

phytosanitary measures

20 Different preservation techniques of meat

products

Entry of hazardous material in

preservation techniques

21 Different packing techniques of meat

products

Entry of hazardous material in packing

techniques

22 Different processing techniques in meat

processing techniques

Possible entries off hazardous material on

meat products


disinfectants


required

Standard sanitary operating programme

25 Standard operations in products manufacture Preparation of hygiene and sanitation


products manufacture

26 Meat products Identification of raw material for

comminuted and non comminuted meat

products

168

27 Classification of meat products Identification of non meat ingredients for


products

28 Value addition Identification of equipment needed for


products

29 Comminuted meat products Processing of nuggets

30 Non comminuted meat product Processing of sausages

31 Basic meat processing techniques Processing of patties

32 Canning technique Demonstration of canning product

33 Retort packing technique Processing of product in retort packets

34 Breading and battering Processing of extruded meat products for

human consumption

35 Curing and smoking Processing of enrobed meat product

36 Raw material needed for comminuted meat

products

Breading and battering

37 Non meat ingredients needed for


Processing of cured meat product-ham

38 Equipment needed for comminuted meat

products

Processing of cured meat product-bacon

39 Processing steps for different comminuted

meat products

Presentation of the comminuted meat


40 Raw material needed for extruded meat

products



41 Non meat ingredients needed for extruded

meat products

Different packing methods for


42 Equipment needed for extruded meat

products

Presentation of the extruded meat


43 Processing steps for extruded meat products Presentation of the enrobed meat products

for serving

44 Raw material needed for enrobed meat

products



45 Non meat ingredients needed for enrobed

meat products

Different packing methods for enrobed

meat products

46 Equipment needed for enrobed meat

products

Presentation of the cured meat products

for serving

47 Processing steps for different enrobed meat

products


cured meat products

48 Raw material needed for cured meat

products

Different packing methods for cured meat

products

49 Non meat ingredients needed for cured meat

products

Sensory evaluation of comminuted meat

products

50 Equipment needed for cured meat products Sensory evaluation of non comminuted

meat products

51 Processing steps for different cured meat

products

Recording the temperature in processing

steps

52 Raw material needed for thermal processed

meat products

Cleanliness of meat product processing

area

169

53 Non meat ingredients needed for thermal


Sealing of individual packs

54 Equipment needed for thermal processed

meat products

Labeling of meat product packets

55 Processing steps for different thermal


Handling of packed meat product/ meat

product packets

56 Labeling on the product packets Cleaning and sterilization of the

equipment in meat product processing

57 Meat products processing area record

maintenance

Preparation of hygiene and sanitation

check list

58 Personal hygiene and safety Precautions to be taken in the meat


59 Zoonoses and occupational hazards Recording the temperature in processing

steps


61 Field visit

Time allotment


Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



170

SMALL RUMINANT SECTOR LEVEL – I

Curriculum for Small Ruminant Identification

Title : Small Ruminant Identification

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Ideal site for tattooing – Pre-checking of alphabet by using tree leaves

selection of tattooing ink – preparation of tattooing ink – method of tattooing

method.

Lesson plan


1 Importance of animal identification and

different methods of identification

Introduction to different

equipments and Handling

Techniques

2 Tattooing Observation of Tattooing technique

3 Ear tagging Learning Ear tagging technique

4 Ear marking Learning Ear making technique

5 Branding Observation of Hot and cold

branding techniques

6 Efficiency of different identification

methods

Storage and maintenance of

identification equipments and

consumables

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



171


Curriculum for Small Ruminant Fattening

Title : Small Ruminant Fattening

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Feeding concepts of small ruminants – Fattening principles – Ingredients

available in the market and its value – Fattening methods – Feeding of lambs

and kids – Weighment of lambs and kids – Fixing a target weight and

achieving the target weight – Deworming – Castration and its advantages.

Lesson plan


1 Zero grazing concept, weaning and feedlot

rearing of lambs and kids

Observation of Stall fed housing models

2 Selection of lambs and kids Selection of fattening stock

3 Castration of surplus male stock Methods of castration

4 Feeding Management Identification of different nutrients and

preparation of concentrate feed

5 Feeding devices, watering devices Identification Feeder and waterer types

6 Average daily gain, pre-weaning and post

weaning growth rate, slaughter, market age

and weight

Weekly body weighment techniques, record

keeping, assessment of growth rate and

calculation of Feed conversion ratio (FCR)

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



172

SMALL RUMINANT SECTOR

LEVEL – I

Curriculum for Small Ruminant Dewormer and Vaccinator

Title : Small Ruminant Dewormer and Vaccinator

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Importance of deworming and vaccination- identification of ecto and endo

parasites – common parasitic diseases- different route of administration of

deworming drugs- dose calculation based on body weight- different drugs

available in the market, demonstration of OPG and EPG estimation from

fecal samples – Vaccines available and methods of vaccination.

Lesson plan


1 Importance of deworming and

vaccination, loss due to diseases and

parasites

Observation of symptoms of worm load in

small ruminants

2 Introduction to common endo parasites

and dewormers in small ruminants

Identification of symptoms of common

bacterial, viral and protozoal diseases

3 Introduction to common contagious

diseases in small ruminants

Learning animal handling techniques for

deworming and vaccination

4 Vaccination schedule for small

ruminants

Introduction to different deworming drugs

5 Deworming programme for small

ruminants

Learning deworming procedures

6 Safe disposal of vaccine, deworming

containers, with drawal period of

dewormers

Observation of Subcutaneous, intra muscular

and caudal fold vaccination procedures

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation

Skill Lesson

Skill Activity

Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



173


LEVEL – I

Curriculum for Small Ruminants Fodder Cultivation Assistant

Title : Small Ruminants Fodder Cultivation Assistant

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Importance of fodder cultivation - different types of feeds and fodder- nutritive

value of fodder- importance of green fodder- cultivation- stage of fodder

growth- organic fodder cultivation – Dung well irrigation- farm yard manure-

equipments used in fodder production and harvesting- chaff cutter- Azolla

cultivation- green fodder requirement of livestock-Agronomical practices for

cultivation of common grasses, legumes and tree fodders.

Lesson plan


1 Importance of fodder in small ruminant

feeding, introduction to different fodders

crops

Classification of fodder crops

2 Grass fodder cultivation Package of practices for common

grass fodder cultivation

3 Legume fodder cultivation Package of practices for common

legume fodder cultivation

4 Cereal fodder cultivation Package of practices for common

cereal fodder cultivation

5 Tree fodder cultivation Package of practices for common

tree fodder cultivation

6 Pasture, Rotational grazing and mixed

fodder cultivation and Fodder

preservation methods

Establishment of three tier pasture

for grazing and Silage and Hay

making

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



174


Curriculum for Kids and Lamb Care Takers

Title : Kids and Lamb Care Takers

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Importance of kids and lambs rearing- care and management of pregnant

animals – care and management of kidding and lambing - care and

management of kids and lambs – Management of orphan young one -

importance of colostrums- male young ones rearing- growth pattern of kids

and lambs - feeding management of young stock- importance of deworming

and vaccination- difference between healthy and weak young stock-

importance of salt lick- feeding management for fattening- care and

management of pregnant animals- record maintenance of young stock.

Lesson plan


1 Pre and post kidding and lambing

management

Learning Colustrum feeding and

Hand feeding of milk

2 Housing of kids and lambs Protection of kids and lambs from

heat, cold, rain and predators

3 Weaning of kids and lambs Age and methods of weaning,

overcoming weaning shock

4 Husbandry techniques in kids and

lambs

Observation and learning of

Castration, identification and hoof

care

5 Feeds and feeding of kids and lambs Feeding practices in lambs and kids

6 Health care management and Records

keeping

Vaccination, deworming, dipping and

Record entries

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



175


LEVEL – II

Curriculum for Small Ruminants Farm Assistant

Title : Small Ruminants Farm Assistant

Duration : 30 Days


Std

Syllabus : Farm routine operations- Handling of Sheep and Goat - Identification

methods- Ageing and Dentition- Feeding management- Breeding

management- Heat detection- Care and management of pregnant animals-

Care and management of young animals- Difference between healthy and

sick animal- Care of sick animal- Importance of colostrums- Importance of

mineral block- Manure disposal – Care of umbilical cord - Castration-

Weightment - Importance of deworming and vaccination - Identification of

ecto and endo parasite- Dipping methods –Hygienic management of sheep

and goat shed

Lesson plan


1 Farm routine operations

Observation of farm routine

operations

2 Handling of Sheep and Goat Learning Handling of sheep and goat

3 Identification methods Different method of identification

4 Ageing and Dentition of sheep and goat

Observation of Ageing and Dentition

of sheep and goat

5 Feeding management of sheep and goat

management

Feeding management of sheep and

goat

6 Breeding management of sheep and goat

management

Breeding management of sheep and

goat

7 Management of pregnant animals Care of pregnant animals

8 Management of young animals Care of young animals

9 Health care management of sheep and

goat Important diseases of sheep and goat

10 Colostrums Feeding Importance of colostrums Feeding

11 Importance of mineral block Composition of mineral block

12 Waste and Manure disposal

method of waste and Manure

disposal

13 Management of kids and lambs

immediately after birth

Care of kids and lambs immediately

after birth

14 Castration

Observation of Castration of kids and

lambs

15 Importance of vaccination

Learning vaccination of sheep and

goat

176

16 Identification of ecto parasite- Dipping

methods Learning dipping of sheep and goat

17 Identification of endo parasite

Learning Deworming of sheep and

goat

18 Hygienic management of sheep and goat

shed. Shed cleaning procedure

19 Record keeping Observation of different Records

20 Concentrate for sheep and goat

Preparation of concentrate for sheep

and goat

21 Different kinds of fodder and cultivation

techniques

Identification of different kinds of

fodder and cultivation techniques

22 Marketing strategies for sheep and goat

farming

Different marketing strategies for

sheep and goat farming


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



177

SMALL RUMINANT SECTOR LEVEL – II

Curriculum for Small Ruminants Breeding Assistant

Title : Small Ruminants Breeding Assistant

Duration : 30 Days


Std

Syllabus : Salient feature of reproductive characters of small ruminants- Selection of

breeding males and females- Importance of flushing for improve fertility rate

- Oestrus synchronization-Artificial insemination - Heat detection method-

mating method- Feeding management of pregnant animals- Care and

management of pregnant animals- reproductive management of sheep and

goat - Importance of mineral supplementation for sheep and goat- Culling-

Importance of deworming and vaccination - Identification of ecto and endo

parasites- Dipping - Breeding records maintenance.

Lesson plan


1 Parts of Male reproductive system of

sheep and goat

Identification of external parts of

male reproductive system of sheep

and goat

2 Parts of Female reproductive system of

sheep and goat

Identification of female

reproductive system of sheep and

goat

3 Selection of breeding males

Learning selection of breeding

males

4 Selection of breeding females

Learning selection of breeding

females

5 Physical maturity of sheep and goat

Way to find out physical maturity

of the sheep and goat

6 Period of reproductive cycle Observation of heat signs

7 Behavioral changes of bull during

mounting

Observation of bull during

mounting

8 Heat detection in sheep and goat

Observation of heat detection in

sheep and goat

9 Mating method Different method of mating

10 Flushing of sheep and goat Flushing ration of sheep and goat

11 Oestrus synchronization

Observation of Oestrus

synchronization

12 Artificial insemination

Technique of Artificial

insemination

13 Care during parturition Care during parturition

14 Management of newborn lambs and kids Care of newborn lambs and kids

178

15 Co lustrum feeding in young ones

Method of Colustrum feeding in

young ones

16 Feeding management of pregnant

animals

Feeding management of pregnant

animals

17 Feeding management of Male animals

Feeding management of Male

animals

18 Culling of sheep and goat

Identification of culling sheep and

goat

19 Mineral supplementation

Points for feeding of mineral

supplementation

20 Importance of vaccination for sheep and

goat

Vaccination schedule for sheep and

goat

21 Deworming of sheep and goat

Leaning Deworming of sheep and

goat

22 Record keeping Observation of records


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



179

SMALL RUMINANT SECTOR LEVEL II

Curriculum for Small Ruminants Feeding Assistant

Title : Small Ruminants Feeding Assistant

Duration : 30 days

Qualification: 10th

Std

Syllabus : Importance of feeding of small ruminants- Routine farm operation- Different

types of feeds and fodder- Nutritive value of fodder- Importance of green

fodder- Requirement of green and dry and concentrate feed for small

ruminants- feed quality assessment basis- Impact on over feeding and under

feeding- Feeding management - Importance of flushing - chaff cutter spare

parts and repair- Body weight measurement and feed requirement

calculation- Non conventional feed stuffs- automatic feeder and waterer-

feeding during draught and summer periods- silage feeding- Feeding records.

Lesson plan


1. Basic principle of feeding small ruminants Calculation of feed requirement

2. Different types of feed Observation of different types of feed

3. Good quality feeding Assessment of good quality raw feed

material

4. Types of nutrient Observation of energy, protein & fiber

rich feedstuff

5. Importance of minerals & vitamins Feed resources rich in minerals and

vitamins

6. Ingredients requirement for concentrate

feed

Preparation of concentrate feed

7. Feeding of concentrate feed Assessing concentrate requirement for

different age group of animal

8. Feeding of roughage Roughage requirement for different age

group of animal

9. Feeding of green fodder Green fodder requirement for different

age group of animal

10. Maintenance of different type of waterer Measurement of different type of

waterer and cleaning of waterer

11. Maintenance of different type of feeder Measurement of different type of

feeder and Cleaning of feeder

12. Importance of flushing Feeding management

13. Over feeding and under feeding Impact of over feeding and under

feeding

14. Chuff cutter Parts of chuff cutter

15. TMR (Total mixture ration) and concept of

feed block

Usage of feed block

180

16. Cultivation of legumes fodder Harvesting and storage of legumes

fodder

17. Cultivation of perennial fodder Harvesting and storage of perennial

fodder

18. Cultivation of tree fodder Harvesting and storage of tree fodder

19. Feeding during draught and summer period Learning feeding management during

draught and summer period

20. Silage making, storage of feed and fodder Practicing mini silo

21. Feeding of Unconventional feed and

common feed additives

Identification of unconventional feed

and common feed additives

22. Record keeping Economics of feed requirement

23. Field Visit - Two days

Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



181

SMALL RUMINANT SECTOR LEVEL II

Curriculum for Small Ruminants Health Assistant

Title : Small Ruminants Health Assistant

Duration : 30 days

Qualification: 10th

Std

Syllabus : Importance of flock health management- important of manure disposal-

difference between healthy and sick animal- vital sign of healthy animals –

Measurement of body temperature, pulse rate and respiration rate- Isolation

and quarantine of animals- Isolation of sick animals-Management of sick

animal- first aids- important of deworming and vaccination – Administration

of medicine bolus- - Periodical examination of dung for EPG and OPG -

Castration- Supplementation for young stock - Disease of sheep and Goat -

prevention and control measure- Disposal of dead animals- Dipping methods

– Health record maintenance.

Lesson plan


1. Importance of flock health management Points for health management

2. Signs of ill health Difference between healthy & sick

animal


4. Body temperature Learning recording of body temperature

5. Pulse rate Learning how to take pulse rate

6. Respiration rate Observation of recording of respiration

rate


8. Drenching of medicine Observation of drenching of medicine

9. Administration of bolus Learning administration of bolus

10. Castration Procedure for castration

11. Quarantine of animals Quarantine period for different disease

12. Isolation of sick animal Sick animal management

13. Parasitic diseases – ecto parasite Ecto parasitic control

14. Dipping Practicing dipping of sheep and goat

15. Endo Parasitic diseases Endo parasitic control measures

16. Periodical examination of dung Collection of dung samples

17. Deworming of small ruminants Deworming schedule

18. Common diseases in sheep

Prevention and control of diseases and

vaccination of sheep

182

19. Common diseases in goat Vaccination schedule for goat

20. Importance of manure disposal Methods of manure disposal

21. Disposal of dead animals Methods of disposal of dead animals

22. Sanitation and Record Maintenance Common disinfectant usage and

Observation of different type records


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



183

SMALL RUMINANT SECTOR LEVEL – III

Curriculum for Small Ruminants Farm Supervisor

Title : Small Ruminants Farm Supervisor

Duration : 90 Days


Std

Syllabus : Importance of Sheep and Goat rearing- Breeds of Sheep and Goat - Ageing

and Dentition - Routine farm operation- Sheep and Goat housing - Handling

of Sheep and Goat - lay-out plans for sheep and goat farms and backyard

unit- Identification methods- selection of sheep and goat for mutton and

chevon production - Automatic feeder and waterer- Feeding and

management- Breeding management - Heat detection – Mating- Care and

management of pregnant animals- care and management of kids and lambs-

Importance of colostrum feeding - weaning of kids and lambs- Care of young

animals- Importance of mineral block-Important of manure disposal-

Identification of sick animals- Castration- Weighment of animals -

Deworming and vaccination- Ecto and endo parasites- Dipping methods-

Spraying- Sample collection for examination of diseases - Blood collection-

First aid treatment – Farm records maintenance- Back yard sheep and Goat

management. Common diseases and vaccination

Lesson plan


1 Importance of small ruminants in our

state and country

Population dynamics of small ruminants

2 Breeds of goats Identification of breeds of goats

3 Breeds of sheep Identification of breeds of sheep

4 Approaching and handling of sheep and

goats

Learning handling, casting and restraining of

sheep and goats

5 Study of body parts of sheep and goat External anatomy of sheep and goats

6 Selection of breeding stock Judging of goats

7 Judging of stock Judging of sheep

8 Identification of sheep and goats Learning Identification techniques

9 Age and dentition Determination of age by dentition

10 Care of new born kids and lambs Tips for lamb and kid care

11 Weaning of kids and lambs Kid and lamb weaning methods

12 Breeding management of small ruminants

goats

Heat detection and mating systems in goats

13 Sheep breeding management Heat detection and mating methods in sheep

14 Care during pregnancy and at parturition Pre, peri and post-partum care of ewes and

does

184

15 Care of kids Colustrum feeding fostering, colutstrum

substitute

16 Care of lambs Observation of castration, docking,

disbudding etc.,

17 Housing - selection of site Learning selection of site

18 Housing of young stock, adult stock sick

animal shed store room

Space requirement for sheep and goat

19 Feeding management – roughage fodder Green fodder, dry fodder requirement

20 Feeding management - concentrate Preparation of concentrates

21 Feed lot fat lamb production Feeding devices

22 Water and watering management Water needs and watering devices

23 Pasture management Establishment of pastures, rotational grazing

concepts

24 Integrated farming with small ruminant IFS models

25 Cleaning and sanitation of farm Waste disposal methods

26 Health cover – endo parasite Learning Deworming

27 Health cover - ecto parasite Dipping

28 Health cover – viral and bacterial

diseases

Vaccinations schedule

29 Health cover – other diseases Learning Vaccinations

30 Fist aid in sheep and goat farms First aid box and hands on training

31 Recoganization of animals in health and

sick

Recording of body temp, pulse and

respiration

32 Administration of medicines Different forms of medicines and

administration

33 Disposal of carcass Burial, incineration methods

34 Milk and milking of goats Milking methods of goats

35 Shearing of sheep Shearing techniques in sheep

36 Routines in a goat farm Labour management in goat farm

37 Routines in a sheep farm Labour management in sheep farm

38 Preparation of animals for market/show Preparation of animals for market show –

demonstration

39 Marketing of small ruminants Visit to livestock shandy

40 Records and registers Record writing

41 Handling of waste in farm Vermicomposting and other techniques

42 Livestock insurance concepts Insurance procedures

43 Physical facilities in a goat farm Equipments in goat farm

44 Physical facilities in a sheep farm Equipments in sheep farm

185

45 Grazing behaviour of sheep and goat Grazing of sheep and goat

46 Growth of sheep and goat Body weighment by direct and indirect

methods

47 Transport of sheep and goats Laws regarding animal transport BSI

guidelines

48 Slaughter of animals, dressing

percentage, offal

Humane slaughter procedures, carcass

handling

49 Small ruminants products and by

products

Milk, meat, skin, hair, wool handling

50 Study of different fibres – wool, hair,

kemp silk

Microscopic examination of wool

51 Orphan kid and lamb management Hand feeding of milk

52 Goat milk Methods of milking in goats

53 Carrying capacity and stocking density Assessment of carrying capacity and

stocking density

54 Difference between sheep and goat Difference between sheep and goat

55 Feeding of sheep and goats during

drought

Unconventional feed resources

56 Summer management of sheep and goats Summer management protocols

57 Winter management of sheep and goats Winter management protocols

58 Management during rainy days Rainy day management protocols

59 Economics of goat rearing Preparation of balance sheep in goat farm

60 Economics of sheep rearing Preparation of balance sheet in sheep farm

61 Field visit

Time allotment


Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60


MinimumAttendance – 80%

186


Curriculum for Pig Farm Hygiene

Title : Pig Farm Hygiene Duration : 7 days


Syllabus : Space requirement of pigs – Housing principles and designs - Low cost housing –

Need of arrangements for farrowing – Weaner sty – Grower sty – Breeding

animals shed – Modern fittings for pig shed – Watering nipple, feeding devices –

Community feeders – Power floor washing devices – Fly catchers – Significance

of fly control in pig units – Life cycle of common flies –Shed cleaning and

disinfection – Periodicity of cleaning – Use of disinfectants in pig shed – Types of

disinfectants – handling and use of disinfectants - Practical hands on training in all

the above aspects in a well maintained pig unit of the institute.

Lesson plan


1. Space requirement of pigs , Housing

principles and designs

Preparation of housing designs for pig sty

as per the principles

2. Low cost housing -Need of arrangements for

farrowing , Weaner sty , Grower sty

Method of housing arrangements for

farrowing – Weaner sty – Grower sty

3. Breeding animals shed ,Modern fittings for

pig shed , Watering nipple, feeding devices

Arrangement of Breeding animals shed -

Modern fittings for pig shed – Watering

nipple, feeding devices

4. Community feeders , Power floor washing

devices , Fly catchers

Arrangement of Community feeders –

Power floor washing devices – Fly

catchers

5. Significance of fly control in pig units , Life

cycle of common flies

Visit to Commercial pig unit

6. Shed cleaning and disinfection ,Periodicity

of cleaning

Shed cleaning and disinfection procedures

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



187


Curriculum for Pig Dewormer and Vaccinator

Title : Pig Dewormer and Vaccinator Duration : 7 days


Syllabus : Importance of deworming and vaccination- identification of ecto and endo

parasites – common parasitic diseases- different routes of administration of

drugs- Dose calculation based on body weight for drenching- Different drugs

available in the market for deworming- Demonstration of OPG and EPG

estimation from fecal samples – Vaccines available and methods of

vaccination - Practical hands on training in all the above aspects in a well

maintained pig unit of the institute.

Lesson plan


1. Importance of deworming and vaccination to

pigs

Importance of deworming and vaccination

2. Introduction to common ecto and endo

parasites affecting swine

Identification of common ecto and endo

parasites and diseases affecting swine

3. Different routes of administration of drugs Methods of handling pig for

administration of drugs

4. Different drugs available in the market for

deworming

Administration technique for different

routes of drugs

5. Demonstration of OPG and EPG estimation

from fecal samples

Dose calculation based on body weight

for drenching and Different drugs

available in the market for deworming

6. Vaccination schedule for pigs Methods of vaccination in pigs

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



188


Curriculum for Pig Farrowing

Title : Pig Farrowing Duration : 7 days


Syllabus :Care and management of pregnant animals – Separation of advanced pregnant

pigs – Preparation of farrowing pens – Farrowing guard rails – Feeding of sows

in the last week of pregnancy – Attention at nearing farrowing – Manual help

during farrowing – Theory of foetus arrangement inside the uterus – Duration to

complete farrowing – Cleaning the piglets manually – Facilitating respiration –

Assisting in colostrum feeding – Naval card care – Post natal care of sows – Runt

piglet and its significance – Body weight measurement of all piglets – Record

maintenance – Piglet anemia and its care – Foster mother principle – Cross

fostering – Care of large litter size – Split feeding - Growth pattern of piglet –

Age and body weight relationship - Practical hands on training in all the above

aspects in a well maintained pig unit of the institute.

Lesson plan


1. Management of pregnant animals Care of pregnant animals

2. Feeding of sows in the last week of

pregnancy and Attention at nearing

farrowing

Procedure for feeding of sows in the last

week of pregnancy and attention at

nearing farrowing

3. Foetus arrangement inside the uterus and

duration to complete farrowing

Foetus arrangement inside the uterus and

duration to complete farrowing

4. Care of new born calf Management of new born calf

5. Post natal care of sows Post natal care of sows

6. Health care and record maintenance Health care and record maintenance

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



189


Curriculum for Pig Farm Waste Management

Title : Pig Farm Waste Management Duration : 7 days


Syllabus : Solid and liquid manure of pigs – Collection and storage of wastes - Concept of

composting – Difference between manure of ruminants and non-ruminants –

Chances of composting – Usage of pig manure for methane gas generation –

Manure value and composition of pig manure – Construction of gravity settling

tanks – Use of wash water for fodder cultivation – Nitrogen value of the manure

and its significance – Pig – Fish – Azolla , mushroom cultivation - Disposal of

dead animals – Farrowing debris like placenta, dead fetus etc.,- Practical hands

on training in all the above aspects in a well maintained pig unit of the institute.

Lesson plan


1. Solid and liquid manure of pigs Collection and Storage methods of

manure

2. Difference between manure of ruminants

and non-ruminants

Composing techniques

3. Manure disposal and usage of pig manure

for methane gas generation

Methane gas generation from pig manure

and construction of gravity settling tanks

4. Construction of gravity settling tanks – Use

of wash water for fodder cultivation

Utilization of wash water for fodder

cultivation

5. Nitrogen value of the manure and its

significance – Pig – Fish – Azolla ,

mushroom cultivation

Integration of – Pig – Fish – Azolla -

mushroom cultivation

6. Disposal of dead animals – Farrowing debris

like placenta, dead fetus etc.

Method of disposing dead animals ,

farrowing debris like placenta, dead fetus

etc.

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



190

PIGGERY SECTOR

LEVEL – II

Curriculum for Pig Farm Assistant

Title : Pig Farm Assistant

Duration : 30 Days


Std

Syllabus : Farm routine operations- Handling and restraining of pigs - Identification

methods- Feeding management- Breeding management- Heat detection-

Care and management of pregnant animals- Care and management of young

animals- Difference between healthy and sick animal- Care of sick animals-

Importance of colostrums feeding- - Methods of waste disposal in swine

farms - Umbilical cord cutting- Castration- Weighment - Importance of

deworming and vaccination - Identification of ecto and endo parasite –

Hygienic management of pig shed.

Lesson plan


1 Routine Farm Operation Visit to Piggery Farm to study the

routine farm operation

2 Handling the young pig and older pig

and minimizing stress in pig handling

Practical training on Handling the

young pigs

3 Necessary equipment for handling and

Restraining

Practical training on Handling the

older pigs

4 Tips for moving pigs Practical training for moving pigs

5 Restraining pigs Practical training on Restraining

pigs

6 Casting pigs Practical training on Casting pigs

7 Methods of identification Demonstration on different

methods of identification in pigs

8 Feeding management of pigs Practical training on feeding for

pigs

9 Breeding management of pigs Practical training on breeding

management of pigs

10 Estrus cycle and heat detection methods Method of observation of heat

signs in pigs

11 Mating method Handling of sow and boar at time

of mating

12 Care of Pregnant animal Management of Pregnant animal

13 Care of piglet just after birth and

breathing help to newborn

Management of piglet just after

birth and first aids for piglet

suffering with respiratory distress

14 Importance of colostrum Colostrum feeding of piglets

15 Prevention of anemia in piglet and

Needle teeth cutting in piglet

Control measure of anemia in

piglet and Demonstration of

Needle teeth in piglets

191

16 Sign of healthy animal Identification of healthy pigs

17 Sign of sick animal Identification of sick pigs and care

of sick animals

18 Method of waste disposal in swine farms Collection and disposal of swine

waste

19 Importance of deworming and

vaccination and Deworming and


Collection of faecal material and

Demonstration of deworming

20 Endo and ecto parasites and their Control

measures

Identification of endo and ecto

parasite

21 Methods of castration Demonstration of castration in pigs

22 Hygienic Management of pigs shed Foot bath and cleaning of piggery

shed


Time allotment


(hours)

Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation

Skill Lesson

Skill Activity

Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



192

PIGGERY SECTOR

LEVEL – II

Curriculum for Pig Feeding Assistant

Title : Pig Feeding Assistant

Duration : 30 Days


Std

Syllabus : Principles to be followed while formulating swine ration – Feed and nutrient

requirement for different categories of pigs-- Routine farm operation-

Different types and forms of feeds and fodder- Nutritive value of fodder-

Importance of green fodder in swine feeding - Requirement of concentrate

and green feed for pigs - feed quality assessment basis- Impact on over

feeding and under feeding- Feeding management –Importance of automatic

feeding and watering - Importance of flushing - - Body weight measurement

and feed formulation and requirement calculation- Non conventional feed

stuffs- - feeding management of young, grower, adult, pregnant, lactating

periods- Methods to reduce cost of production through nutritional

manipulation - Feeding records.

Lesson plan


1 Nutrient requirement for different

categories of pigs and formulating swine

ration

Least cost feed formulation for pigs

2 Different types and forms of feeds and

fodder

Nutritive value and Identification

of feeds and fodders



4 Importance of green fodder in swine

feeding

Practical training on green fodder

feeding for pigs

5 Feed quality assessment basis Methods to reduce cost of

production through nutritional

manipulation

6 Impact of over feeding and under feeding Study the impacts of over feeding

and under feeding

7 Importance of automatic feeding and

watering

Demonstration of automatic

feeding

8 Checklists for maximising feed intake

and optimising water intake

Demonstration of automatic

watering

9 Different type of commercially available

automatic feeder and waterer for pigs

Comparative analysis between

conventional and automatic feeder

and waterer

10 Body weight measurement of pigs Demonstration on measurement of

body weight of pigs

11 Feeding management of piglets and

grower

Feeding piglets better: An eight-

step check list

12 Feeding management of just after

weaning

Practical training on feeding piglets

just after weaning

193

13 Importance of flushing and feeding

management of pregnant pigs

Practical training on feeding of

pregnant sow

14 Feeding of sow just after farrowing Practical training on Feeding of

sow just after farrowing

15 Feeding of gilt just after farrowing Practical training on feeding of gilt

just after farrowing

16 Feeding management of lactating sow Practical training on feeding of

lactating sow

17 Feeding management of finishing pigs Practical observation on feeding of

finishing pigs

18 Feeding management of boar Practical training on feeding of

boar

19 Factors influencing nutrient levels and

supplemental feeds for pigs

Estimating nutrient needs at each

production stage

20 Non conventional feed stuffs Identification of Non conventional

feed stuffs

21 Advantages and disadvantage of non

conventional feed stuff

Requirement of nonconventional

feed stuff for different categories of

pigs

22 Importance of Feeding records Preparation of model feeding

records


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation

Skill Lesson

Skill Activity

Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



194

PIGGERY SECTOR

LEVEL – II

Curriculum for Pig Fattening Assistant

Title : Pig Fattening Assistant

Duration : 30 Days


Std

Syllabus : Feeding concepts of pigs – Weaning of piglets - Fattening principles –

Ingredients available in the market and its value – Fattening methods –

Feeding of piglets from birth to weaning – Feeding from weaning to 150

days -Weighment of piglets – Use of unconventional feed resources in swine

ration – Importance of swill feeding, Fixing a target weight and achieving

the target weight – Deworming – Castration and its advantages – Practical

hands on training in all the above aspects in a well maintained pig unit of the

institute.

Lesson plan


1 Nutrient requirement for different

categories of pigs

Nutritive value and Identification

of feeds and fodders

2 Important considerations in balancing

rations

Preparation of feeds and methods

of feeding

3 Feeding management of piglets Feeding piglets better: An eight-

step check list

4 Weaning of piglets Practical training on feeding piglets

just after weaning

5 Enhancing weaning weights Stockmanship Standards for

enhancing weaning weights

6 Feeding of growing-finishing pigs

to maximize growth rate

Study the factors influence the

growth performances of finisher

pigs

7 Ingredient available in the market and its

value

Least cost feed formulation for

fattening pigs

8 Body weight measurement of pigs Demonstration on measurement of

body weight of pigs

9 Feeding management of piglets Feeding piglets better: An eight-

step check list

10 Feeding management of just after

weaning

Practical training on feeding piglets

just after weaning

11 Feeding management of fattening pigs Practical training on feeding of

fattening pigs

12 Non conventional feed stuffs Identification of Non conventional

feed stuffs

13 Importance of brewery waste for

fattening pigs

Formulate ration with brewery

waste for fattening pigs

14 Advantages and disadvantage of non

conventional feed stuff

Requirement of nonconventional

feed stuff for different categories of

pigs

195

15 Feeding guideline for fattening pigs fed

with non conventional feed stuff

Nutritive Value and treatment of

food Waste

16 Importance of swill feeding Study the impacts of swill feeds in

finisher pigs

17 Challenge feeding for fattening pigs Market age and market weight of

pigs

18 Castration in pigs practical observation of castration

in pigs



20 Complete costs of raising fattening pigs

Workout economic feasibility of

fattening pigs

21 Importance of deworming Collection of faecal material

22 Deworming agents and Deworming

schedule

Demonstration of deworming


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation

Skill Lesson

Skill Activity

Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



196

PIGGERY SECTOR

LEVEL – II

Curriculum for Pig Farm Health Assistant

Title : Pig Farm Health Assistant

Duration : 30 Days


Std

Syllabus : Importance of herd health management- important of manure disposal-

difference between healthy and sick animal- vital sign of healthy animals –

Measurement of body temperature, pulse rate and respiration rate- Isolation

and quarantine of animals- Isolation of sick animals-Management of sick

animal- first aids- important of deworming and vaccination – Administration

of medicine bolus- - Periodical examination of dung for EPG and OPG -

Castration- Supplementation for young stock – Common diseases of pigs -

prevention and control measures- Disposal of dead animals – Importance of

health record maintenance.

Lesson plan


1 Importance of herd health management Bio-security measures on pig farm

2 Method of waste disposal in swine farms Collection and disposal of swine

waste

3 Sign of healthy animal Identification of healthy pigs

4 Sign of sick animal Identification of sick pigs and care

of sick animals

5 Vital sign of healthy animal Estimation of body temperature,

Pulse rate and Respiratory rate

6 Isolation of animal Measure the dimension of Isolation

shed in pig farm

7 Quarantine of animal Measure the dimension of

quarantine shed in pig farm

8 Management of sick animal Practical training on care and

management of sick animal

9 First aids in piggery farm Demonstration of first aids

procedure for pigs

10 Importance of deworming Commercially available dewormer

and its usage

11 Collection of faecal material Examination of faecal sample for

EPG and OPG

12 Deworming schedule Preparation deworming chart in pig

farm

13 Importance of vaccination Commercially available

vaccination and its usage

14 Vaccination schedule Preparation Vaccination chart in

pig farm

15 Methods of castration Demonstration of castration in pigs

197

16 Dos and don’ts at time of administration

of oral medication

Demonstration of administration of

oral medication

17 Supplementation for young stock Commercially available

supplements and its usage

18 Common diseases of pigs Prevention and control measure of

diseases affecting pigs

19 Methods of disposal of dead animals Demonstration of disposal of dead

animals

20 Importance of health records Data collection for entry on health

records

21 Type of health records Preparation of model health

records

22 Impact of health record keeping Interpretation of farm health

records


Time allotment


(hours)

Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation

Skill Lesson

Skill Activity

Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



198

PIGGERY SECTOR LEVEL III

Curriculum for Pig Farm Supervisor

Title : Pig Farm Supervisor Duration : 90 days


Std

Syllabus : Introduction and scope of swine farming in the country, Importance of pig

rearing- Advantages and disadvantages of pig rearing- Breeds of pigs - Routine

farm operation- pig housing – Management measures to reduce the heat stress in

pigsHandling and restraining of pigs - lay-out plans for pig farms - Identification

methods- - automatic feeder and waterer- Feeding management- Methods to

reduce cost of production in fattening unit - Breeding management - Heat

detection – Mating-Pregnancy diagnosis -Care and management of pregnant

animals- care and management of piglets- importance of colostrums feeding -

weaning of piglets- care of young animals-Important of manure disposal-

Importance of integrated farming system- Identification of sick animals-

castration- weighment of animals - deworming and vaccination- Ecto and endo

parasites- Sample collection for examination of diseases - Blood collection- first

aids – Farm records maintenance – Transportation of pigs – Marketing, finance

and source of purchase of pigs and vaccine for swine farming – Economics of

pig production.

Lesson plan


1. Introduction of swine farming in the country Introduction of swine farming in the

country

2. Scope of swine farming in the country Visiting nearby swine farms

3. Importance of pig rearing System of pig rearing

4. Advantages of pig rearing Integration of pig rearing

5. Disadvantages of pig rearing Advantages &Disadvantages of pig

rearing

6. Breeds of pigs –Introduction Identification of pig breeds

7 Breeds of pigs-Indian and Exotic Breeds of pigs-Indian and Exotic

8 Breeds of pigs-Cross breeds Breeds of pigs-Cros breeds

9 Routine farm operation - Introduction Routine farm operation - Introduction

10 Routine farm operation-Daily Routine Routine farm operation-Daily Routine

11 Routine farm operation-Periodical Routine Routine farm operation-Periodical

Routine

12 Pig housing –Introduction & Selection of

site

Pig housing –Introduction & Selection of

site

13 Pig housing-Principles and Design Pig housing-Principles and Design

14 Pig housing-Building materials Pig housing-Building materials

199

15 Pig housing-Floor space requirements for

different categories of pigs

Pig housing-Floor space requirements for

different categories of pigs

16 Pig housing – Arrangement of different pig

units

Pig housing – Arrangement of different

pig units

17 Management measures to reduce the heat

stress in pigs

Management measures to reduce the heat

stress in pigs

18 Handling of pigs Handling of pigs

19 Restraining of pigs Restraining of pigs

20 Lay-out plans for pig farms Lay-out plans for pig farms

21 Identification methods- Introduction Identification methods- Introduction

22 Identification methods – Various methods Identification methods – Various methods

23 Automatic feeder Automatic feeder arrangement

24 Automatic waterer Automatic waterer arrangement

25 Feeding management - Introduction Feeding management - Introduction

26 Feeding management –Concentrate Feeding management –Concentrate

27 Feeding management-Swill feed Feeding management-Swill feed

28 Methods to reduce cost of production in

fattening unit

Methods to reduce cost of production in

fattening unit

29 Breeding management-Introduction Breeding management-Introduction

30 Methods of Breeding Methods of Breeding

31 System of Breeding System of Breeding

32 Heat detection Heat detection techniques

33 Mating Mating methods

34 Pregnancy diagnosis Pregnancy diagnosis

35 Care and management of pregnant animals Care and management of pregnant

animals

36 Care and management of piglets Care and management of piglets

37 Importance of colostrums feeding Importance of colostrums feeding

38 Weaning of piglets Weaning of piglets

39 Care of young animals Care of young animals

40 Important of manure disposal Important of manure disposal

41 Importance of integrated farming system Importance of integrated farming system

42 Identification of sick animals Identification of sick animals

43 Castration Castration -Demonstration

44 Weighment of animals Weighment of animals

45 Deworming Deworming technique

46 Vaccination Vaccination procedure

200

47 Ecto parasites Ecto parasites – Identification

48 Endo parasites Endo parasites -dentification

49 Sample collection for examination of

diseases

Sample collection for examination of

diseases

50 Blood collection Blood collection procedure

51 First aids First aids

52 Farm records maintenance Farm records maintenance

53 Transportation of pigs Transportation of pigs

54 Marketing of pigs Marketing of pigs

55 Finance requirement for pig farming Finance requirement for pig farming

56 Source of purchase of pigs Source of purchase of pigs

57 Source of purchase of vaccine for swine

farming

Source of purchase of vaccine for swine

farming

58 Disposal of dead animal Method dead animal disposal

59 Economics of Pig production Economics of pig production-An analysis

60 Economic trait of Pig production Calculation Economic trait of Pig production

61 Field visit

Time allotment


Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



201

PIGGERY SECTOR LEVEL III

Curriculum for Pig Breeding Supervisor

Title : Pig Breeding Supervisor Duration : 90 days


Syllabus : Salient feature of reproductive characters pigs – Important pig breeds -Selection of

breeding males and females- Importance of flushing for improve fertility rate -

Heat detection method- mating method- Methods of pregnancy diagnosis - care

and management of pregnant animals- Care and management of pregnant animals

during farrowing and immediately after farrowing- Signs of approaching

farrowing –Care and management of young stock - Reasons for Culling-

Importance of deworming and vaccination - Identification of ecto and endo

parasites– Importance of record maintenance in pig farms.

Lesson plan


1. Salient feature of reproductive characters

pigs

Characterization of different breeds of

pigs

2. Study of breed characteristic of pig Judging of breeding sow

3. Selection of breeding Sow Judging of breeding boar

4. Selection of breeding Boar Identification of boar which have

minimum sow performance standard

5. Minimum boar performance standard Identification of boar which have

minimum boar performance standard

6. Minimum sow performance standard Measure the feeds provided to sow and

boar in farm

7 Feeding of breeding sow

Observation of heat in farm animal

8 Feeding of sow just after farrowing Practical training on Feeding of sow just

after farrowing

9 Feeding of gilt just after farrowing Practical training on feeding of gilt just

after farrowing

10 Feeding for breeding boar Practical training on feeding for breeding

boar

11 Feeding for breeding gilt Practical training on feeding for breeding

gilt

12 Importance of flushing Practical training on feeding of sow at

breeding season

13 Fertility rate in sow Analysis of fertility rate in sow

14 Estrus cycle Observe heat sign of sow

15 Sign of heat Method of observation of heat sign

16 Heat detection method Practical training on heat detection

method

202

17 Mating method Handling of sow at time of mating

18 Management of boar at the time of mating Handling of boar at time of mating

19 Management of sow at the time of mating Management at time of mating

20 Pregnancy Desirable condition of mating

21 Methods of Pregnancy diagnosis Practical training on pregnancy diagnosis

22 Equipment used for Pregnancy diagnosis Demonstration of ultrasound Scanner for

pregnancy diagnosis

23 Care and management of gilt Care and management of gilt

24 Care and management of Pregnant animal Care and management of Pregnant animal

25 Care and management of gilt in lactation Care and management of gilt in lactation

26 Care and management of sow in Lactation Care and management of sow in Lactation

27 Farrowing crate Design for farrowing grate

28 Pre-farrowing cleanup Practical training on prefarrowing cleanup

29 Desirable condition in farrowing Pen Preparation of farrowing pen

30 Management before farrowing Training on Management before

farrowing

31 Care and management during farrowing Care and management during furrowing

32 Symptom of farrowing Observation of Sign approaching

farrowing

33 Different Stages of farrowing Observation of Sign of labor

34 Manual assistance during farrowing Observation of different stage of

farrowing

35 Disposal of placenta Disposal of placenta

36 Care of piglet just after birth Care and management of piglet just after

birth

37 Artificaial respiration to newborn First aids for piglet suffering with

respiratory distress

38 Colostrum feeding Colostrum feeding of piglets

39 Prevention of anemia in piglet Control measure of anemia in piglet

40 Needle teeth cutting in piglet Demonstration of Needle teeth in piglets

41 Care of sow just after farrowing Care of sow just after farrowing

42 Care and management of young stock Care and management of young stock

43 Care and management of boar Care and management of boar

44 Age for breeding and use Assess the age for sow and boar

45 Culling Selection of culling animals

46 Method of culling Analysis of breeding record for culling

47 Reasons for culling Analysis of records for find out reason for

culling

48 Replacement stock Assess the health status of replacement

stock

203

49 Importance of deworming Collection of faecal material

50 Deworming drugs Demonstration of deworming

51 Deworming schedule Identification of endo and ecto parasite

52 Deworming at pregnancy Demonstration of deworming at

pregnancy

53 Endo parasites-An Introduction Identification of endo parasites

54 Ecto parasites-An Introduction Identification of ecto parasites

55 Control measures for endo parasite Control measures for endo parasite

56 Control measure for ecto parasites Control measure for ecto parasites

57 Importance of record maintenance in pigs Maintenance of farm records in farm

58 Record keeping Data collection for entry on breeding

records

59 Type of records Preparation of model breeding records

60 Impact of record keeping Interpretation of farm records

61 Field visit

Time allotment


Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



204

ANIMAL HEALTH SECTOR LEVEL – I

Curriculum for Laboratory Maintenance

Title : Laboratory Maintenance

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Handling of laboratory animals-feeding and breeding practices- animal

welfare -maintenance and care and health status assessment –sterilization-

record maintenance.

Lesson plan


1 Role of Laboratory Animals in Bio-

medical progress and Ethics and

regulations in using laboratory animals

in research in India

Identification techniques and

body weight measurements

2 Basic biology of the frequently used

laboratory animal species

Learning basic anatomy,

physiology and normal behaviours

of most frequently used species

3 Animal facility routines, Animal

handling and Housing management

Learning Handling and housing

management

4 Feeding and Breeding practices Routine dosing, feeding and

watering procedures, Breeding

procedures, care of pups, sexing

and weaning

5 Animal Welfare, Disease prevention and

control and Euthanasia

Observation of sample collection

and euthanasia Clinical signs

observations to identify abnormal

behavior.

6 Sterilization and Decontamination

Procedures, Personnel Safety and record

maintenance

Sterilization and Decontamination

Procedures

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



205


Curriculum for Clinical Specimen collection

Title : Clinical Specimen collection

Duration : 7 Days

Qualification : 8th

Std

Syllabus : General principles of clinical specimen collection – collection and processing

of clinical specimens for –haematological –biochemical –serological –

bacteriology – virology – fungal – parasitological and histopathological

examination.

Lesson plan


1 General principles of clinical specimen

collection and its use in disease

diagnosis

Points for clinical specimen collection

and its use in disease diagnosis

2 Collection and processing of clinical

specimens for haematological,

biochemical and serological examination

Observation of Collection of clinical

specimens for haematological,

biochemical and serological examination 3 Collection and processing of clinical

specimens for bacteriology and virology

examination


specimens for bacteriology and virology

examination 4 Collection and processing of clinical

specimens for fungal and parasitological

examination

Learning Collection of clinical

specimens for fungal and parasitological

examination 5 Collection and processing of clinical

specimens in poisoning cases for

chemical examination


specimens in poisoning cases for

chemical examination 6 Collection and processing of clinical

specimens for histopathological and

molecular diagnostic pathology


specimens for histopathological and

molecular diagnostic pathology

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation

Skill Lesson

Skill Activity

Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



206


Curriculum for Post mortem

Title : Post mortem

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Importance of opening of carcass – cattle – sheep and goat – pigs – dog and cat –

wild animal and poultry- external examination of carcass – collection of samples

Lesson plan


1 Importance of necropsy and types of

necropsy.

Observation of instruments required

for necropsy

2 External examination of the carcass and

internal examination of the carcass.

Observation of external examination

of the carcass and internal examination

of the carcass.

3 Necropsy in cattle and differentiation

with small ruminants, pigs, canines and

wild animals

Necropsy in cattle and differentiation

with small ruminants, pigs and wild

animals

4 Necropsy in poultry and other wild birds Observation of Necropsy in poultry

and other wild birds

5 How to write post-mortem report How to write post-mortem report

6 Collection of specimens Leaning Collection of specimens

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



207


Curriculum for Biomedical Waste Management

Title : Biomedical Waste Management

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Collection and segregation of biomedical waste-types of biomedical waste -

disposal – radioactive carcass disposal – cytotoxic waste disposal – molecular

biology waste disposal .

Lesson plan


1 Biomedical waste management and

disposal

Biomedical waste management and

disposal

2 Types of biomedical wastes, segregation,

containment and labeling

Types of biomedical wastes,

segregation, containment and

labeling

3 Disposal, resupply and records Disposal, resupply and records

4 Mixed waste-radioactive carcass disposal Mixed waste-radioactive carcass

disposal

5 Cytotoxic waste disposal Cytotoxic waste disposal

6 molecular biology waste material

disposal

molecular biology waste material

disposal

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



208

ANIMAL HEALTH SECTOR LEVEL II

Curriculum for Vaccine Manufacturing Assistant

Title : Vaccine Manufacturing Assistant

Duration : 30 days


Std

Syllabus : Preparation of vaccines – selection of master seed – vaccine process –

quality control of vaccine – purity of vaccine –sterility of vaccine – vaccine

efficiency-potency of vaccine – labeling and packing of vaccine – storage

and transport of vaccine – personal hygiene – record maintenance.

Lesson plan


1. Vaccine manufacturing instruments. Commercial Vaccine manufacturing

instruments

2. Sterilization procedure for vaccine

manufacturing instruments.

Different methods of sterilization for

vaccine manufacturing instruments

3. Preparation of vaccine Different methods of vaccine preparation

4. Precautionary measures during vaccine

preparation.

Precautionary measures during vaccine

preparation

5. Selection of master seed for vaccine

preparation.

Master seed selection for vaccine

preparation

6. Vaccine origin– embryonated, cell culture

and tissue culture vaccine.

Embryonated, cell culture and tissue

culture vaccine

7 Vaccine process – In process vaccine. Vaccine process – In process method

8 Quality control of vaccines. Method of Quality control for vaccines.

9 Purity of vaccines Method of purity

10 Sterility of vaccines. Method of sterility

11 Safety of vaccines. Method of safety

12 Vaccines efficiency. Method of vaccines efficacy

13 Potency of vaccine. Method of potency

14 Different source of contamination in vaccine

manufacturing unit.

Different source of contamination in

vaccine manufacturing unit

209

15 Labeling of vaccine. Method of labeling the vaccine

16 Packing of vaccines. Method of packing the vaccine

17 Storage and transport of vaccine. Method of storage

18 Quality assurance of vaccines. Method of quality assurance

19 Maintenance of records. Maintenance of different records.

20 Marketing of vaccines. Marketing channel.

21 Maintenance of personal hygiene. Wear shoe covering the hair, gloves,

washing hands with disinfectants etc.



Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



210

ANIMAL HEALTH SECTOR LEVEL II

Curriculum for Disease Monitoring/ Surveillance Assistant

Title : Disease Monitoring/ Surveillance Assistant

Duration : 30 days


Std

Syllabus : disease incidence- mortality and morbidity of disease – transmission of

diseases - writing of records related to vaccine schedule, AI, weight gains,

disease incidence, reporting of notifiable disease, proper disposal of animals

following infectious diseases etc .

Lesson plan


1. Disease incidence Occurrence of disease data

2. Epidemiology of disease Procedure for epidemiological aspects

3. Morbidity of disease Method for morbidity

4. Mortality of disease Method for mortality

5. Endemic disease Surveillance of Endemic disease

6. Epidemic disease Surveillance of Epidemic disease

7 Exotic disease Surveillance of Exotic disease

8 Sporadic disease Surveillance of sporadic disease

9 Emerging disease Surveillance of Emerging disease

10 Re-emerging disease Surveillance of re-emerging disease

11 Sero epidemiology surveillance Sero epidemiology surveillance

12 Mode of disease transmission Mode of disease transmission

13 Writing of records related to vaccine schedule

Writing of records

14 Weight gains Procedure for weight gains

15 Disease incidence Disease incidence

16 Reporting of notifiable disease Reporting of notifiable disease

211

17 Disposal of animals Method of disposal of animals

18 Burial method Burial method

19 Incineration method Incineration method

20 Maintenance of record Maintenance of record

21 Monitoring of surveillance data Monitoring of surveillance data



Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



212

ANIMAL HEALTH SECTOR LEVEL – II

Curriculum for Diagnostic Laboratory Assistant

Title : Diagnostic Laboratory Assistant

Duration : 30 days


Std

Syllabus : Preparation of buffers and facilitating performance of laboratory tests –

staining method – inoculation techniques – fungal identification – detection

of parasitic ova – Sterilization.

Lesson plan


1. Equipments in Microbiology Laboratory Observation and learning of equipments in

Microbiology Laboratory

2. Principles and application of Microscopy Handling of Microscopes

3. Sterilization and Disinfection Sterilization

4. Structure of bacteria Preparation of smears

5. Staining of Bacteria – simple staining Learning Simple staining methods

6. Staining of Bacteria – Differential staining Preparation Differential staining

7. Staining of Bacteria – Special staining Learning Special staining methods

8 Growth and Cultivation of Bacteria Preparation of media

8. Isolation of Bacteria in pure culture Test for determination of bacterial motility

9. Identification of bacteria Preparation of Bacteriological media

10. Inoculation techniques Observation of Inoculation techniques

11. Symmetry of viruses Bacterial morphology

12. Cultivation of viruses Biochemical tests

213

13. Antimicrobial susceptibility test Observation of Antimicrobial susceptibility

test

14. Fungus identification Identification of fungus

15. Haemagglutination Inhibition test Learning Haemagglutination Inhibition test

16. Egg inoculation techniques Learning egg inoculation techniques

17. Agglutination reactions Observation Agglutination tests

18. Precipitation reactions Observation of Ascoli’s thermo

precipitation test

19. Agar gel immunodiffusion test Learning Agar gel immunodiffusion test

20. Counter Immunoelectrophoresis Observation of Counter immunoelectrophoresis

21. Methods detection of parasitic ova in faeces Examination of feces for demonstration of

parasitic eggs

22. Staining methods for detection of

Protozoans

Examination of blood for demonstration of

haemoprotozoans


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



214


Curriculum for Zoonotic Disease Reporter

Title : Zoonotic Disease Reporter

Duration : 30 days


Std

Syllabus : Zoonosis – clinical identification and notification of – anthrax –Salmonella –

Glander- Plague – Brucellosis –Tuberculosis – Leptospirosis- Q fever –

Influenza – Rabies – Aspergillosis – Trypnasomiasis - Taeniasis and

Cysticercosis etc.,

Lesson plan


1. Brief introduction about Zoonosis and

notification

Preparation of bacteriological media

2. Anthrax Techniques for cultivation of anaerobic

organisms

3. Salmonella Gastroenteritis Film or Smear Preparation

4. Glanders in humans Simple Staining techniques

5. Plague Demonstration and on hand training of Gram's

staining and Acid –Fast staining methods

6. Brucellosis

Demonstration and on hand training of

Leishman stain, Wright stain and Giemsa

staining methods

7.

Tuberculosis Demonstration and on hand training of Spore

stain, Capsule stain and Flagella staining

methods

8. Leptospirosis Demonstration and on hand training of

different methods of inoculation techniques

9. Listeriosis and Erysipeloid Isolation and Identification of Bacteria from

various sources – milk, food, water and faeces

10. Q fever Demonstration of different biochemical tests

11. Psittacosis Bacillus

- Gram staining

- Mcfadeyan reaction

- String of Pearls test

12. Cow pox, Milker’s node, Orf (Pox virus) Mycobacterium

- Acid fast staining

- Demonstration of tuberculin test

13. Influenza Salmonella

- Gram staining

- Preparation of enrichment broth for

salmonella

- Sugar fermentation test

14. Rabies Brucella

- Abortus bang ring test

- Tube agglutination test

215

15. Arbo virus infections Leptospira

- Demonstration of leptospiral organism

under dark field microscope

16. Dermatophytosis Preparation of SDS agar, Fungal staining,

Slide culture techniques for fungus

17. Aspergillosis Cultivation of viruses in laboratory animals

18. Toxoplasmosis Cultivation of viruses in embryonated eggs

19. Trypnasomiasis Harvesting of inoculated embryos

20. Leishmaniasis Preparation of chicken embryo fibroblast

culture-Monolayer culture

21. Echinococosis HA test

22. Taeniasis and Cysticercosis HI test


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



216


Curriculum for Laboratory Equipment Handler

Title : Laboratory Equipment Handler

Duration : 30 days


Std

Syllabus : Principles of equipment performance such as autoclave, pH meter, hot air

oven, laminar flow etc – safety measures in lab – identification and use of

laboratory glassware and equipment –handling techniques of reagent – first aid

procedure.

Lesson plan


1. Safety measures while in Lab General laboratory safety procedures

2. General laboratory safety practices Washing, drying and sterilization of

glassware

3. Safety equipment Preparation of buffers of different

strengths and pH values

4. Identification and use of common laboratory

Glassware and Equipment

Handling techniques of reagents

5. Principle and uses of burettes, pipettes,

measuring cylinders, flasks and separatory

funnel

Storage of reagents

6. Principle and uses of condensers,

micropipettes and vaccupets

First aid and emergency procedures

7.

Principle and uses of Vortex mixer, Liquid

dispenser, Diluter and Filter pump

Use and handling of Fire extinguisher and

Waste disposal

8. Principle and performance of pH meter Handling of burettes, pipettes, measuring

cylinders, flasks and separatory funnel

9. Washing, drying and sterilization of

glassware

Handling of condensers, micropipettes

and vaccupets

10. Performance of Bunsen burner Handling of Vortex mixer, Liquid

dispenser, Diluter and Filter pump

11. Performance of Analytical balance Handling procedure of Bunsen burner

12. Principle and uses of Colorimeters and

spectrophotometers

Handling procedure of Analytical balance

13. Principle and uses of thermometer, magnetic

stirrer, micro-ovens, sandbath and oilbath

Handling procedure of Colorimeters and

spectrophotometers

14. Principle and uses of Centrifuges Handling of Centrifuges

15. Principle and uses of Refrigerator Handling procedure of Refrigerator

16. Principle and uses of Microscope Handling and care of Microscope

17. Principle and uses of Distillation equipment Handling and care of Distillation

equipment

217

18. Principle and uses of Water bath Handling of Water bath

19. Principle and uses of Incubator Handling and care of Incubators

20. Principle and uses of Autoclave Handling procedure and care of Autoclave

21. Principle and uses of Hot air Oven Handling procedure and care of Hot air

Oven

22. Principle and uses of Laminar air flow Handling procedure and care of Laminar

air flow


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



218

ANIMAL HEALTH SECTOR LEVEL – III

Curriculum for Neonatal Health Care

Title : Neonatal Health Care

Duration : 90 days


Std

Syllabus : Implementation of neo natal health care strategies in cows and

buffalo calves – calf rearing – care of calf –management of pregnant cow –

colostrum feeding – calf starter – calf hood diseases – feeding management –

housing management – navel care – castration –deworming – vaccination –

records.

Lesson plan


1. Calf Raising – Introduction Identification methods of calf in a farm

2. Preparative care – Cow during last trimester

of pregnancy

Identification of calf by tattooing in a

farm

3. Care of calf and cow at birth Identification of calf by Ear tagging in a

farm

4. Calving pen – structure and orientation Identification of calf by Branding method

in a farm

5. Signs of approaching parturition in a

pregnant cow

Observation of Dehorning

6. Calving management Navel code dressing

7. New born calf management Milk feeding

8. Colustrum feeding and its importance Colustrum feeding

9. Feeding quantity of colustrum and time Learning Pail feeding

10. Calf feeding from 3rd

– 90th

day of age Care of calf at birth

11. Nurse cow method Weaning procedure

12. Whole milk feeding after weaning Calf pen arrangement and orientation

13. Calf starter method of feeding Calf-first aid management

14. Milk replacer and calf starters Phelgm management in new born calf

15. Partial milk replacer Joint ill management

16. Composition of calf starter and practise Ectoparasitic infestation management

17. Day feeding Dipping of calf

18. Calf to drink – Practise Vaccine administration by I/M method

19. Calf housing after the age of three months Vaccine administration by S/C method

20. Calf mortality and management Vaccine administration by oral route

21. Non Infectious disease of new born calf Oral medicine application

219

22. Infectious diseases of new born calf Calf starter method of feeding –

demonstration

23. Managemental cause of calf mortality Concentrate Feed mix composition-

preparation

24 Gastroenteritis and management in calf Orphan calf management

25 Pneumonia and its management Calf to drink practice

26 Joint ill or navel ill and management Salt lick provision to new born calf

27 Parasitic diarrhoea and its management Colustrum replacer - composition

28 Miscellaneous organism causing diarrhoea

and management

Bedding management in calf pen

29 Calf diarrhoea prevention Winter management of calf

30 Septicemia and management Summer management of calf

31 External parasitic infestatious in calf Brooding management of calf

32 Contagious diseases and its prevention Calf- health signs

33 Vaccination schedule in calf hood

management

Disease management in a calf

34 Growth of fetus in a cow General instruction in a calf pen

35 Production of colustrum Grooming methods in calf management

36 Lactation in cow in birth Deworming schedule in calf management

37 Parturition in cow Day old weaning

38 Adaptation of calf after birth Advantages of tattooing

39 Provision of water for a new born calf Advantages of dehorning

40 Composition of colustrum in milk Hoof trimming

41 Dry cow vaccination Neonatal health care immediately at birth

42 Quality of colostrums Ectoparasiticides and its application

43 Suggested calf feeding Colustrum replacer composition

44 Recommended feeding schedule for calves

of various ages

Flooring management in calf pen

45 Recommended feeding schedule for calves

of various breeds

I/V fluid therapy administration

46 Jaggery feeding and importance to calf Dung sample examination

47 Weaving of calf and its importance Calf hood vaccination protocols

48 Advantages of weaving Hay feeding for a calf

49 Navel cord disinfection in calf Administration of jaggary

50 Feeding of leguminous food to calf (3-6

months)

Preparation of calf to feed

51 Calf hutches and its importance Good health sign of a calf

52 Neonatal organisms in gastroenteritis Provision of water to calf

53 Neonatal disease due to ascarid and coccidia

worms

Endoparasites removal in a calf

220

54 Deworming schedule in new born in calves Do’s and dont’ s in an organized calf

management

55 Saccharolytic organisms involved in calf

diarrhoea

Calf register keeping

56 Deworming in calves Maintenance of mortality register

57 Castration practice in calf Post-mortem register maintenance

58 Disinfection of calf sheds Maintenance of Health Register

59 Deficiency diseases of neonatal calf Selection of calves in a farm

60 Faulty feeding of calves Guidelines for maintenance of crossbred

calves

61 Field visit

Time allotment


Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation

S.No Skill Lesson

Skill Activity

Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



221


Curriculum for Antibiotic Sensitivity Detection

Title : Antibiotic Sensitivity Detection

Duration : 90 days


Std

Syllabus : Materials and equipment for ABST – sterilization of glass wear and equipment –

Biological test - Conventional methods of antibiotic sensitivity detection

methods and kit.

Lesson plan


1. History, purpose of antibiotic sensitivity

detection; materials and equipments

required to establish a ABST detection lab

Identification and application of materials

and equipments required to establish a

ABST detection lab

2. Planning and designing of lab Observation of Planning and designing of

lab

3. Aseptic technique in liquid handling system;

preparation and sterilization of water

Preparation and sterilization of water

4. Washing and preparation of glassware,

plastic ware for sterilization

Learning washing and preparation of

glassware, plasticware for sterilization

5. Principle of sterilization and various


Observation filtration, autoclaving and

hot-air sterilization

6. Assessing the efficacy of

disinfection/sterilization

Assessing the efficacy of


7.

Preparation and sterilization of various

media and cotton swabs

Learning sterilization of various media

and cotton swabs

8. Preparation of Mac Farland standard and

preparation and sterilization of PBS

Preparation of Mac Farland standard and

preparation and sterilization of PBS

9. Handling and maintenance of equipments,

instruments, chemicals and media

Handling of equipments, instruments,

chemicals and media

10. Handling and maintenance of microscope Handling of microscope

11. Collection, transportation, storage and

processing of samples for ABST

Collection, transportation, storage and

processing of samples for ABST

12. Isolation of bacteria from different clinical

specimen and various methods of streaking

to obtain pure culture

Observation of isolation of bacteria from

different clinical specimen and various

methods of streaking to obtain pure

culture

13. Principle of staining; simple and differential

staining techniques

Simple staining techniques using

methylene blue

14. Principle of Gram staining technique and

application

Gram staining technique

15. Principle of acid-fast staining technique and

interpretation

Acid-fast staining technique and

interpretation

16. Spore forming bacteria Identification of spore forming bacteria

222

17. Detection of capsule by negative staining

technique

Observation of detection of capsule by

negative staining technique

18. Identification of motile, live bacteria Identification of motile, live bacteria

19. Counting of bacteria using various

techniques

Counting of viable bacteria by spread

plate and pour plate method

20. Biochemical tests- catalase, oxidase,

carbohydrate fermentation, gelatine

hydrolysis, starch hydrolysis and casein

hydrolysis tests

Observation of biochemical tests

21. Biochemical tests – indole, methyl red,

Voges-Proskauer, citrate utilization and

triple sugar iron tests

Biochemical tests – indole, methyl red,

Voges-Proskauer, citrate utilization and

triple sugar iron tests

22. Biochemical tests – nitrate reduction, urease,

litmus milk, coagulase, hydrogen sulphide

tests

Biochemical tests – nitrate reduction,

urease, litmus milk, coagulase, hydrogen

sulphide tests

23. Gram positive cocci Identification of Gram positive cocci

24 Gram positive Bacilli Identification of Gram positive Bacilli

25 Gram negative bacilli Identification of Gram negative bacilli

26 Isolation of Staphylococcal pathogen Identification of Staphylococcal pathogen

27 Isolation of Streptococcal pathogen Identification of Streptococcal pathogen

28 Isolation of E.coli pathogen

Identification of E.coli pathogen

29 Microbiological analysis of blood specimens Observation of microbiological analysis

of blood specimens

30 Isolation of Brucella sp from clinical

specimen

Identification of Brucella sp from clinical

specimen

31 Isolation of Leptospira from clinical

specimen

Identification of Leptospira from clinical

specimen

32 Isolation of Salmonella from fecal and other

specimen

Identification of Salmonella from fecal

and other specimen

33 Isolation of Mycobacterium tuberculosis

from clinical specimen

Identification of Mycobacterium

tuberculosis from clinical specimen

34 Isolation of Mycobacterium avium

subspecies paratuberculosis

Identification of Mycobacterium avium

subspecies paratuberculosis

35 Isolation of yeast and mold from clinical

specimen

Observation of yeast from clinical

specimen

36 Identification of yeast by Gram’s staining

and lactophenol cotton blue staining

techniques

Identification of yeast by Gram’s staining

technique

37 Identification of fungi by lactophenol cotton

blue staining technique

Identification of yeast by lactophenol

cotton blue staining technique

223

38 Laboratory protocol – preparation of

experimental materials, inoculation

procedure, incubation procedure and

procedure for recording observations and

results

Isolation of fungi from clinical specimen

39 Preparation of inoculums for different ABST

technique

Identification of fungi by lactophenol

cotton blue staining technique

40 Different methods of ABST detection and

their advantages and disadvantages

Preparation of inoculums for different

ABST technique

41 Theory of Kirby-Bauer disc diffusion

method

Laboratory protocol – preparation of

experimental materials, inoculation

procedure, incubation procedure and

procedure for recording observations and

results

42 Selection of antibiotics for susceptibility test Selection of antibiotics for susceptibility

test

43 Performance of disc diffusion test Observation of disc diffusion test

44 Interpretation of disc diffusion test results Interpretation of disc diffusion test results

45 Mirobroth dilution method Observation of Mirobroth dilution method

46 E-test Observation of E-test

47 Automated anti-microbial susceptibility

testing system

Automated anti-microbial susceptibility

testing system

48 ABST for yeast Observation of ABST for yeast

49 ABST for fungi Observation of ABST for fungi

50 ABST for anaerobic microorganisms Observation of ABST for anaerobic

microorganisms

51 Other methods to detect antimicrobial

susceptibility

Detection of antimicrobial resistance

genes by polymerase chain reaction

52 Validation of the test Performance of PCR

53 CLSI and responsibilities of CLSI Agarose gel electrophoresis to detect

amplified product of PCR

54 Antibiotic resistance and various methods of

detecting antibiotic resistance

Laboratory safety and risk assessment

55 Laboratory safety and risk assessment Preparation of Standard operation

procedure

56 Preparation of Standard operation procedure General safety

57 Preventive measures during natural

calamities and fire

Preventive measures during natural

calamities and fire

58 Handling of biohazardous materials Handling of biohazardous materials

224

59 Disposal of biohazardous materials and other

waste

Disposal of biohazardous materials and

other waste

60 General safety and Personal hygiene Personal hygiene

61 Field visit

Time allotment


Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



|

225


Curriculum for Leptospira Detection

Title : Leptospira Detection

Duration : 90 days


Std

Syllabus : Leptospira – leptospirosis in human and animals – designing of lab –

sterilization of equipment – preparation of media - Performance of

leptospirosis - silver staining technique -MAT, IgM antibody detection kits -

Handling of biohazardous materials – disposal – personal hygiene.

Lesson plan


1. Introduction to Leptospira; morphology,

physico-chemical requirement of Leptospira

and classification of leptospires

Planning and designing of leptospirosis

diagnostic laboratory

2. Leptospirosis in human and animals Aseptic technique in liquid handling

system; preparation and sterilization of

water

3. Epidemiology for different leptospires Washing and preparation of glassware,

plasticware for sterilization

4. Planning and designing of lab Sterilization by moist heat

5. Aseptic technique in liquid handling system;

preparation and sterilization of water

Sterilization by hot-air

6. Washing and preparation of glassware,

plasticware for sterilization

Sterilization by filtration

7.

Principle of sterilization and various


Assessing the efficacy of


8. Assessing the efficacy of


Preparation and sterilization of EMJH

media used for isolation of leptospires

9. Preparation and sterilization of various

media used for isolation of leptospire

Preparation and sterilization of other

media used for isolation of leptospires

10. Preparation of Mac Farland standard;

preparation and sterilization of PBS and

other buffers

preparation and sterilization of PBS and

other buffers

11. Handling and maintenance of equipments,

instruments, chemicals and media

Handling of equipments, instruments,

chemicals and media

12. Microscope; handling and maintenance of

microscope

Handling and maintenance of microscope

226

13. Collection, transportation, storage and

processing of samples for diagnosis of

leptospirosis

Processing of samples for diagnosis of

leptospirosis

14. Isolation of leptospires from different

clinical specimen

Isolation of leptospires from different

clinical specimen

15. Counting of leptospires Counting of leptospires

16. Subculture and maintenance of Leptospira

serovars

Learning Subculture and maintenance of

Leptospira serovars

17. Processing of blood and other tissues for

DFM; detection of leptospires under DFM;

Advantage and disadvantages of DFM

Processing of blood and other tissues for

DFM

18. Principle of agglutination and

microagglutination tests

Detection of leptospires under DFM

19. Culture for MAT Preparation of culture for MAT

20. Dilution of samples for MAT Dilution of samples for MAT

21. MAT Performance of MAT

22. Observation, result and interpretation of

MAT; advantages and disadvantages of

MAT

Observation, result and interpretation of

MAT

23. Principle of ELISA and different types of

ELISA

Observation of preparation of antigen for

ELISA

24 Preparation of antigen for ELISA Preparation and dilution of sera samples

for ELISA

25 Preparation and dilution of sera samples for

ELISA

Performance of IgM-ELISA

26 Performance of ELISA Performance of IgG-ELISA

27 Advantages and disadvantages of ELISA Observation, result and interpretation of

ELISA

28 Detection of leptospires in smears by silver

staining technique

Observation of leptospires in smears by

silver staining technique

29 Detection of leptospires in smears by

fluorescent staining technique

Detection of leptospires in smears by

fluorescent staining technique

30 Detection of leptospires in tissues in by

immunoperoxidase test

Observation of leptospires in tissues in by

immunoperoxidase test

31 Detection of leptospires in tissues by

immunofluorescent technique

Observation of leptospires in tissues by

immunofluorescent technique

32 Different molecular methods for detection of

leptospiral nucleic acid in various samples

Different DNA extraction methods from

specimen

227

33 Different DNA extraction methods from

specimen and culture

Different DNA extraction methods from

culture

34 PCR Performance of PCR

35 Agarose gel electrophoresis of amplified

product by PCR

Observation of Agarose gel

electrophoresis of amplified product by

PCR

36 Documentation of result and interpretation Documentation of result and interpretation

37 LAMP for detecting leptospiral DNA Observation of detecting leptospiral DNA

38 Antimicrobial susceptibility testing of

leptospires

Observation of Antimicrobial

susceptibility testing of leptospires

39 Use of experimental animal in the isolation

of leptospires from specimen and

maintenance of virulence of leptospires

Use of experimental animal in the

isolation of leptospires

40 Principle of lateral flow and detection of

leptospiral IgM antibodies by lateral flow kit

Detection of leptospiral IgM antibodies by

lateral flow kit

41 Latex agglutination test Observation of Latex agglutination test

42 Slide agglutination test Observation of Slide agglutination test

43 Check list for the likelihood of diagnosis of

leptospirosis in human and animals

Check list for the likelihood of diagnosis

of leptospirosis in human and animals

44 Preservation of leptospiral cultures Preservation of leptospiral cultures

45 Isolation of Leptospira from environmental

specimen

Observation of isolation of Leptospira

from environmental specimen

46 Isolation of Leptospira from reservoir hosts Isolation of Leptospira from reservoir

hosts

47 Differentiation of pathogenic leptospires

from non-pathogenic leptospires

Differentiation of pathogenic leptospires

from non-pathogenic leptospires by PCR

48 Random amplified polymorphism of DNA

for classification of leptospires

Random amplified polymorphism of DNA

for classification of leptospires

49 Establishing laboratory animals – guinea

pigs and hamsters facility

Establishing laboratory animals – guinea

pigs and hamsters facility

50 Feeding and maintenance of guinea pigs and

hamsters

Maintenance of guinea pigs and hamsters

51 Handling of guinea pigs and hamsters;

inoculation of samples and collection of

samples

Inoculation of samples and collection of

samples

52 Validation of the test Validation of the test

228

53 Laboratory safety and risk assessment Learning laboratory safety and risk

assessment

54 Preparation of Standard operation procedure

for MAT

Preparation of Standard operation

procedure for MAT

55 Preparation of Standard operation procedure

for IgM-ELISA

Preparation of Standard operation

procedure for IgM-ELISA

56 Preventive measures to control leptospirosis

and vaccine

Learning general safety

57 Preventive measures to be taken during

natural calamities and fire

Learning preventive measures during

natural calamities and fire

58 Handling of biohazardous materials Handling of biohazardous materials

59 Disposal of biohazardous materials and other

waste

Disposal of biohazardous materials and

other waste

60 General safety and Personal hygiene Personal hygiene

61 Field visit

Time allotment


Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



229

ANIMAL HEALTH SECTOR

LEVEL III

Curriculum for Community Animal Health Worker

Title : Community Animal Health Worker

Duration : 90 days


Std

Syllabus : Community animal health – role of community animal health worker- healthy

and unhealthy animals- zoonotic diseases - mode of transmission of disease -

Prevention of spread of disease- Control of disease - Zoonotic disease reporting

- Vaccination against zoonotic diseases - Biosecurity measures to control the

zoonotic disease problem.

Lesson plan


1. Introduction to community animal

health

Handling and restraining of animals

2 The Need For Animal Health Care Identification of animals-tattooing /

Ear tag

3 The animal health worker and the

community.

Recognition of healthy animals

4 Who can be Community Animal Health

Worker (CAHW)?

Recognition of unhealthy animals

5 Need for keeping animals in a

community.

Identifying different breeds of

animals.

6 What are the species, breed and number

of animals used in a community?

Care of new born animals

7 Importance of animal health record for

the community

Health management of calves

8 Appearance of the healthy animal Health management of dairy cows

9 Common bacterial diseases of animals Identification of oestrous in farm

animals

10 Common infectious viral diseases of

animals

Artificial insemination in dairy

cows

11 Common bacterial diseases of desi

chicken

Collection of semen from bulls.

12 Common infectious viral diseases of

desi chicken


13 Internal parasites of animals Identification of pregnant animals

under parturition process

14 External parasites of animals Management of calving period

15 What is zoonosis? Identification of bacterial Zoonoses

– Tuberculosis

16 Understanding clinical manifestations

of zoonotic disease – Tuberculosis

Identification of bacterial zoonoses

– Brucellosis

http://www.fao.org/docrep/t0690e/t0690e0f.htm#2. the need for primary animal health care

http://www.fao.org/docrep/t0690e/t0690e0f.htm#3. the primary animal health care worker (pahcw) and the community.

http://www.fao.org/docrep/t0690e/t0690e0f.htm#3. the primary animal health care worker (pahcw) and the community.

http://www.fao.org/docrep/t0690e/t0690e0f.htm#4. the role of women in pahc

http://www.fao.org/docrep/t0690e/t0690e04.htm#unit 5: appearance of the healthy animal

http://www.fao.org/docrep/t0690e/t0690e05.htm#unit 15: internal parasites of ruminants

http://www.fao.org/docrep/t0690e/t0690e05.htm#unit 16: external parasites of ruminants

230


of zoonotic disease – Brucellosis


– Anthrax


of zoonotic disease – Anthrax


– Leptospirosis


of zoonotic disease – Leptospirosis

Identification of viral zoonoses –

Rabies


of zoonotic disease – Rabies

Identification of viral zoonoses –

Avian influenza


of zoonotic disease – Avian influenza

Identification of common endo

parasitic diseases in animals

22 Importance of Hydatid disease Identification of common ecto

parasitic diseases in animals

23 Importance of Ringworm Identification of worms / flukes

24 Understanding the mode of

transmission of disease

Identification of ticks

25 Recognition and reporting of zoonotic

diseases

Identification of mastitis affected

animals

26 Control of diseases in the community Management of mastitis

27 Collection of samples for assessing

health status of animals in the

community

Technique for intra-mammary

infusion

28 Collection of samples from sick

animals for disease diagnosis

Samples to be collected for herd

health assessment

29 Storage and transport of samples to the

laboratory.

Collection techniques for blood

samples

30 Reproductive health management Collection of nasal/ ocular/ oral

swabs/

31 Management of reproductive failures in

animals

Collection of dung and urine

samples

32 Care of the newborn and the newly

introduced animals

Collection of milk samples

33 Clean milk production and the udder

management

Collection of semen samples

34 Grazing management Preparation of blood smears

35 Importance of body temperature of

animals

Recording of body temperature

36 Management of diarrhoea and

constipation

Storage of samples and transport of

samples

37 Management of salivation and mouth

problems

Vaccination - Instructions for use of

inactivated vaccines

38 Management of fever Vaccination -Instructions for use of

live vaccines

39 Management of coughing and breathing

problems

Methods of vaccination of farm

animals-I/m;s/c

40 Management of wounds and bleeding Vaccination through drinking water

41 Management of Fractures (broken

bones)

Vaccination through intraocular /

intranasal route

42 Management of poisoning Cold chain maintenance of vaccines

http://www.fao.org/docrep/t0690e/t0690e0c.htm#unit 79: hydatid disease

http://www.fao.org/docrep/t0690e/t0690e0c.htm#unit 81: ringworm

http://www.fao.org/docrep/t0690e/t0690e05.htm#unit 21: care of the newborn

http://www.fao.org/docrep/t0690e/t0690e05.htm#unit 22: milk production and the udder

http://www.fao.org/docrep/t0690e/t0690e05.htm#unit 24: grazing management

http://www.fao.org/docrep/t0690e/t0690e04.htm#unit 4: body temperature

http://www.fao.org/docrep/t0690e/t0690e0b.htm#unit 68: diarrhoea and constipation



http://www.fao.org/docrep/t0690e/t0690e0b.htm#unit 69: salivation and mouth problems



http://www.fao.org/docrep/t0690e/t0690e0b.htm#unit 70: fever

http://www.fao.org/docrep/t0690e/t0690e0b.htm#unit 71: coughing and breathing problems



http://www.fao.org/docrep/t0690e/t0690e0b.htm#unit 73: wounds and bleeding

http://www.fao.org/docrep/t0690e/t0690e0b.htm#unit 74: fractures (broken bones)



http://www.fao.org/docrep/t0690e/t0690e0b.htm#unit 76: poisoning

231

43 Management of bloat in ruminants Deworming - Method of

administration of anthelmintics

44 Management of foot care Deticking/Delicing

45 Management of mastitis Screening test for TB

46 Management of bloat in ruminants Screening test for JD

47 Management of foot care Screening test for Brucellosis

48 Vaccination of animals Screening test for mastitis

49 Vaccination of poultry Preparation of animal health record/

medical record

50 Importance of cold chain maintenance Sanitation/Disinfection

51 Control of endo parasites Management of diarrhoea and

constipation

52 Control of ecto parasites Management of Salivation and

mouth problems

53 Disease surveillance and monitoring Management of Fever

54 Disposal of dead animals Management of Coughing and

breathing problems

55 Disposal of dung Management of Wounds and

bleeding

56 What is Bio security? Management of Poisoning

57 Bio security measures for control of

diseases

Management of bloat in ruminants

58 Bio security in safe disposal of carcass

died of zoonotic disease

Management of foot care

59 Bio security measures to control Avian

influenza

Bio security measures in disposal of

carcass and contaminated materials

60 Concepts of Quarantine Quarantine practices

61 Field visit

Time allotment


(hours)

Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



http://www.fao.org/docrep/t0690e/t0690e05.htm#unit 7: ruminants

http://www.fao.org/docrep/t0690e/t0690e05.htm#unit 11: foot (hoof) care










http://www.fao.org/docrep/t0690e/t0690e0c.htm#unit 82: disposal of dead animals




http://www.fao.org/docrep/t0690e/t0690e0c.htm#unit 83: disposal of dung







232

ANIMAL HEALTH SECTOR

LEVEL III

Curriculum for Herd Health Programme

Title : Herd Health Programme

Duration : 90 days


Std

Syllabus : Herd health management- improve the health of dairy farm animals -

Important diseases- Management of disease - Reporting of disease occurrence-

Control of disease spread-Prevention – quarantine - Bio-security- records. Lesson plan


1. What is herd health? Planning of herd health

management programme

2 Importance of health of farm livestock Recognition of healthy animals in a

farm

3 Implementation of herd health Recognition of unhealthy animals in

a farm

4 Understanding needs of farmers Identifying different breeds of farm

animals.

5 Criteria for deciding herd health

programme (HHP)

Handling of farm animals

6 Importance of data recording and

analysis

Restraining of farm animals

7 Training of farm staff for successful

implementation of HHP

Neonatal care (including calving)

8 Environment of the farm livestock Health management of calves

9 Genetic makeup of livestock and herd

health

Health management of dairy cows

10 Improving herd health by culling and

replacements of suitable livestock

Identification of oestrous in farm

animals

11 Losses related to young stock Artificial insemination in farm

animals

12 Culling of adult cows Collection of semen from bulls.

13 Assessment of calf husbandry- neonatal

period


14 Calf husbandry - before weaning Identification of pregnant animals

under parturition process

15 Calf husbandry - after weaning Management of calving period

16 Management of fertility in post-

weaning period

Identification of common bacterial

diseases in farm animals

17 Monitoring first calving and lactation Identification of common viral

diseases in farm animals

18 Economics of fertility Identification of common endo

parasitic diseases in farm animals

19 Evaluation of reproductive performance

in a herd

Identification of common ecto

parasitic diseases in farm animals

20 Monitoring reproductive disease status

of farm animals

Identification of worms / flukes

233

21 Oestrus detection –its importance in

herd fertility

Identification of ticks

22 Improving herd fertility Identification of mastitis affected

animals

23 Controlling reproductive disease Management of mastitis

24 Mastitis- an expensive production

disease

Technique for intra-mammary

infusion

25 Detection of mastitis in a farm Samples to be collected for herd

health assessment

26 Somatic cell counting in mastitis Collection techniques for blood

samples

27 Diagnostics in Mastitis Collection of nasal/ ocular/ oral

swabs/

28 Principles of control of mastitis Collection of dung and urine

samples

29 Management of clean milking Collection of milk samples

30 Biosecurity in control of mastitis Collection of semen samples

31 Role of heifer in mastitis control Quarantine practices

32 Normal feet and motion in farm animals Bio security measures in disposal of

carcass and contaminated materials

33 Lameness and its impact Bio security measures in clean herd

management

34 Common causes of foot lameness Management of foot care

35 Treatment of clinical cases of lameness Management of bloat in ruminants

36 Foot trimming Management of Poisoning

37 Foot bathing and disinfection :

lameness control

Management of Fractures (broken

bones)

38 Housing management and nutrition :

lameness control

Management of Wounds and

bleeding

39 Bio security in control of lameness Management of Coughing and

breathing problems

40 Source of infection to a herd - new

pathogen entry

Management of Fever

41 Spread of new pathogen within/between

herd(s)

Management of Salivation and

mouth problems

42 Persistence of a pathogen within a herd Management of diarrhoea and

constipation

43 Important diseases affecting dairy cows Sanitation/Disinfection

44 Management of disease problems in

dairy animals

Preparation of herd health record/

medical record

45 Differentiation of healthy and sick

animals

Screening test for mastitis

46 Identification of disease in farm

animals

Screening test for Brucellosis



















234

47 Reporting of disease occurrence in a

herd

Screening test for JD

48 Screening tests to be employed to

ascertain health status of herd.

Screening test for TB

49 Collection of samples of choice for

assessing health status of a herd

Deticking/Delicing

50 Collection of samples of choice for

diagnosis of disease problem in a herd

Deworming - Method of

administration of anthelmintics

51 Infectious disease control management Cold chain maintenance of vaccines

52 Elimination of a disease from a herd Vaccination through intraocular /

intranasal route

53 Prevention of infectious diseases in

farm animals – Vaccination

Vaccination through drinking water

54 Prevention of parasitic problems in

farm animals

Methods of vaccination of farm

animals-I/m;s/c

55 Bio security in dairy herds – Internal

Management

Vaccination -Instructions for use of

live vaccines

56 Bio security in preventing entry of new

pathogens

Vaccination - Instructions for use of

inactivated vaccines

57 Key features of transmission and

control of important bovine infectious

diseases

Transport of samples

58 Evaluating herd infection status Storage of samples

59 Herd health record Recording of body temperature

60 Concepts of quarantine Preparation of blood smears

61 Field visit

Time allotment


(hours)

Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



235

HEALTH SECTOR

LEVEL – III

Curriculum for Mastitis Diagnosis

Title : Mastitis Diagnosis

Duration : 90 Days


Std

Syllabus : Mastitis – mode of transmission – predisposing factor -preacute – acute –

subacute –chronic mastitis-factors affecting mastitis – managemental and

nutritional role of mastitis – detection of mastitis- Antibiotic Sensitivity

testing -California mastitis test, SCC kits – prevention and control measures.

Lesson plan


1 What is mastitis? Impact of mastitis in a

farm.

Animal Handling approaches

2 Anatomy of Mammary gland Identifying udder and parts

3 Modes of Transmission - Identifying various modes of

transmission

4 Mastitis Clinical Syndrome

Clinical

How to Identify cases of clinical

mastitis


Peracute

How to Identify cases of peracute

mastitis


Acute

How to Identify cases of Acute

Mastitis


Subacute

How to Identify cases of Subacute

Mastitis


Chronic

How to Identify cases of chronic

Mastitis


Subclinical

How to Identify cases of

Subclinical Mastitis

10 Factors affecting Susceptibility to

Mastitis

Identifying factors affecting

mastitis.

11 What happens during inflammation of

mammary gland

Identifying the mastitis udder

12 Disease Resistance Mechanism in

Mammary gland

Identifying various inflammatory

conditions of mammary gland

13 Management role in mastitis Identifying Managemental role in

mastitis

14 Nutritional role in mastitis Identifying Nutritional role in

mastitis

15 Housing role in Mastitis Identifying housing role in mastitis

16 Environmental role in Mastitis Identifying environmental role in

Mastitis

17 Microbial causes of Mastitis Microbial role in mastitis

18 Diagnosis of Mastitis –An Overview How to approach , for the diagnosis

of mastitis

19 Palpation of the Udder Learning palpation of normal udder

20 Visualization of Udder Learning of palpation of Mastitis

udder

236

21 Visualization of Milk Identification of normal udder and

Mastitis udder

22 California Mastitis test Learning visualization of udder

23 Somatic Cell count for Individual

Animal samples

Identification of abnormal milk

24 Somatic Cell count for Bulk Tank

samples

California mastitis test - Demo

25 Latest Diagnostic tests for Mastitis Somatic cell count from individual

animals – Demo

26 Sterile Milk sample collection Somatic cell count from bulk tank

samples – Demo

27 Sample collection from the environment New diagnostic tests for mastitis –

Demo

28 Sample collection from Housing How to collect Milk samples

29 Sample collection from feed How to collect environmental

samples

30 Microbial culture Technique How to collect samples from

housing

31 Preparation of Media and sterility check How to collect samples from Feed

32 Inoculation of samples in media How to proceed from culture

technique

33 Isolation of Bacterial etiology – I

Gram negative organisms

Preparation of media and sterility

check

34 Isolation of Bacterial etiology – II

Gram Positive Organisms

Streaking of samples for isolation

35 Isolation of Bacterial etiology – III

Mycobacteria spp., Brucella spp.

How to isolate Gram negative

bacteria

36 Staining of Gram positive organisms How to isolate Gram negative

bacteria

37 Staining of Gram Negative Organisms How to isolate Gram positive

bacteria

38 Staining of Acid Fast Organisms How to isolate Gram positive

bacteria

39 Isolation of Fungal Etiology How to isolate Mycobacteria and

Brucella

40 Staining of Fungus Staining of Gram positive

organisms

41 Isolation of Chlamydia Etiology Staining of Gram Negative

Organisms

42 Staining of Chlamydia Staining of Acid Fast Organisms

43 Isolation of Viral Etiology Learning preparation of fungal

media

44 Detection of Virus How to isolate Fungus?

45 Antibiotic Sensitivity testing for the

bacterial etiology -I

Staining and identification of fungi

46 Antibiotic Sensitivity testing for the

bacterial etiology –II

How to isolate Chlamydia? - Demo

47 Control of Bovine Mastitis – Housing

management

Staining of Chlamydia

48 Control of Bovine Mastitis –

Environment

Detection of Virus - Demo

237

49 Control of Bovine Mastitis – Milking

Technique, Milkers hygiene

Antibiogram – Demo

50 Control of Bovine Mastitis – Dry sow

management

Antibiogram

51 Control of Bovine Mastitis – Vaccines Antibiogram

52 Action to be taken following mastitis

diagnosis

Mastitis case studies in Individual

animals

53 How to proceed during Mastitis outbreak

in a farm

Mastitis case studies in Individual

animals

54 Information from the owner Mastitis case studies in Farm

55 List of Information to be collected

personally

Mastitis case studies in Farm

56 Samples to be collected and tests to be

done

Mastitis case studies in Farm

57 Identifying the predisposing cause Interpretation of Results

58 How to draw a conclusion on Mastitis Interpretation of Results

59 Providing solution to Mastitis Control measures for mastitis

60 Reviewing the Diagnosis and Control of

Mastitis

Control measures for mastitis

61 Field visit

Time allotment


Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation

Skill Lesson

Skill Activity

Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



238

HEALTH SECTOR

LEVEL – III

Curriculum for Animal Productivity Augmenter

Title : Animal Productivity Augmenter

Duration : 90 Days


Std

Syllabus : Responsibilities of animal productivity augmenter –registers – selection of

cattle – farm routines- nutritional requirement of cattle – housing

management – feed and fodder storage – biosecurity in farms –mastitis –

deworming – manure disposal – disinfectant – culling – cost benefit ratio-

Implementation of general health care methods, mineral

supplementation etc.

Lesson plan


1 Responsibilities of an Animal

Productivity Augmenter

Responsibilities of an Animal

Productivity Augmenter

2 List of Registers to be maintained List of Registers to be maintained

3 Indigenous and Exotic breed of cattle Identifying indigenous breeds

4 Selecting cattle for dairy farm to

maintain productivity

Identifying Exotic breeds

5 Breeds to be selected and level of cross

breeding

Points to consider before selecting

a dairy animal

6 Routines in a dairy farm Visit a farm and note the routines

in a dairy farm

7 Nutritional requirement for dairy cattle Feed ingredients used to prepare

cattle feed

8 Feed requirement for maintaining

productivity

Quantity and method of feeding

9 Utilization of Unconventional feed as

feed source

Identifying locally available

unconventional feed

10 Storage of feed Types of fodder for cattle

11 Providing fodder to the animals Quantity and method of feeding

fodder

12 Methods of Storage of fodder Methods of Storage of fodder

13 Cleaning of Animals and Animal Shed How to clean an animal

14 Watering of Animals Method and quantity of providing

water

15 Supplementation of minerals to improve

health and productivity

Availability of mineral

supplements for cattle

16 Checking animals for lameness Observation for lameness in cattle

in a farm

17 Checking animals for feed intake Observation for feed intake in

cattle in a farm

18 Checking animals for heat Observation for symptoms of

oestrus in cattle in a farm

19 Checking animals for reproductive

failures

Observation for reproductive

problems in cattle in a farm

20 Management to improve productivity Managemnent – different types of

flooring

239

21 Housing management – Flooring and

Roofing

Managemnent – different types of

roofing

22 Housing management – Space and

arrangement

Floor space requirement in a dairy

farm

23 Housing management – Calf shed Calf shed – Housing design

24 Health management Health management – Overview

25 Biosecurity in a farm – I Biosecurity in a farm – I

26 Biosecurity in a farm – II Biosecurity in a farm – II

27 Biosecurity in a farm – III Biosecurity in a farm – III

28 Vaccination schedule for a farm Vaccination schedule for a farm

29 Deworming schedule for a farm Deworming schedule for a farm

30 Care of Calf Management of Calf

31 Care of Heifer Management of Heifer

32 Care of Dry cow Management of Dry cow

33 Care of Pregnant cow Management of Pregnant cow

34 Care of Lactating animal Management of Lactating animal

35 Mastitis problem in cows Observation of Mastitis problem

36 Bacterial infections in dairy animals Identification of bacterial diseases

37 Viral infections in dairy animals Identification of viral diseases

38 Protozoan infections in dairy animals Learning of protozoan diseases

39 Parasitic infections in a dairy animal Learning of parasitic infections

40 Metabolic diseases in a dairy farm observation of metabolic diseases

in a dairy farm

41 Monthly weighment in adairy farm Learning of weighment of dairy

animals

42 Respiratory problems in a Dairy farm Identification of respiratory

problems in a Dairy farm

43 Gastro enteric problems in a dairy farm Identification of gastro enteric

problems in a dairy farm

44 Reproductive problems in a dairy farm Learning of reproductive problems

in a dairy farm

45 Mannure disposal in a dairy farm Method of manure disposal in a

dairy farm

46 Daily milking recording in a dairy farm Learning of daily milking

recording in a dairy farm

47 Interpretation of monthly weighment of

animals

Workout monthly weighment of

animals

48 Milk recording Interpretation of Milking record

49 Control of flies and rhodents in a dairy

farm

Learning of control of flies and

rhodents

50 Caring of sick animals Identification of sick animals

51 Management during disease outbreak Management during disease

outbreak

52 Heat stress of dairy animals Summer management of dairy

animals

53 Management of animals during rainy

season

Cold Stress management

54 Disinfection of a farm Method of disinfection of a farm

55 Sewage system in a farm Maintenance of sewage system in

a farm

240

56 Culling of animals in a farm Method of culling of animals in a

farm

57 How to handle animals with zoonotic

diseases – Brucellosis

Method of identification

58 How to handle animals with zoonotic

diseases – Tuberculosis

How to handle animals with

zoonotic diseases – Tuberculosis

59 Care of bulls in a farm Management of bulls in a farm

60 Calculation of Cost benefit ratio in a

farm

Calculation of Cost benefit ratio in

a farm

61 Field visit

Time allotment


(hours)

Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation

Skill Lesson

Skill Activity

Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



241

CLINICAL SECTOR

LEVEL – I

Curriculum for Endoscopy

Title : Endoscopy

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Basics of Endoscopy- Types of endoscopy machine- Care and maintenance

of equipment- Connection of the equipment and recording of the images-

Maintenance of records and receipts-Restrain of the patient- Procurement of

medicines and others needed for endoscopy-Cleaning of endoscopes and

check up of machine after use-Labeling of Endoscopy print out and filing -

Dispatch of Endoscopy report.

Lesson plan


1 Basics of Endoscopy Learning different parts of

endoscope

2 Care and maintenance of endoscope Types of endoscopes and their uses

3 Connectivity and image recordings in

endoscope

Observing and learning safe

handling of endoscope

4 Requirements for the endoscopy unit Restraining the patient for

endoscope

5 Preparation of patient for endoscope Observation of cleaning and usage

of endoscope

6 Preparation and dispatch of endoscopy

report

Learning maintenance of records,

filing of the reports

Time allotment


(hours)

Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



242

CLINICAL SECTOR

LEVEL – I

Curriculum for ECG

Title :ECG

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Basic of ECG- Types of ECG machine- Care and maintenance of equipment-

Charging of the equipment and loading of paper- Maintenance of records and

receipts- Restrain of the patient- Attachment of electrodes and usage of gel/

table-Cleaning of electrodes and check up of machine after use- Labeling of

ECG print out and filing of ECG-Dispatch of ECG report.

Lesson plan


1 Indication of ECG, Uses of ECG for

Diagnostic Purposes

Demonstrations of various methods

of ECG

2 Types of ECG machine and placement of

electrodes and loading of paper

Handling of ECG machine

3 Types of limb leads, Waves and intervals

of ECG

Handling of limb leads attachment

4 Cleaning the system and ECG equipment Hands on training for cleaning of

equipment

5 Animal Handling Skills Hands on training for physical

restraint of animals

6 Labeling of ECG print out, filing and

dispatch of ECG report

Demonstrations of ECG reports

reading

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



243

CLINICAL SECTOR

LEVEL – I

Curriculum for Ultrasound

Title :Ultrasound

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Basic of ECG- Types of ECG machine- Care and maintenance of equipment-

Charging of the equipment and loading of paper- Maintenance of records and

receipts- Restrain of the patient- Attachment of electrodes and usage of gel/

table-Cleaning of electrodes and check up of machine after use- Labeling of

ECG print out and filing of ECG-Dispatch of ECG report.

Lesson plan


1 Indication of ECG, Uses of ECG for

Diagnostic Purposes


of ECG

2 Types of ECG machine and placement of

electrodes and loading of paper

Handling of ECG machine

3 Types of limb leads, Waves and intervals of

ECG

Handling of limb leads attachment

4 Cleaning the system and ECG equipment Hands on training for cleaning of

equipment

5 Animal Handling Skills Hands on training for physical

restraint of animals

6 Labeling of ECG print out, filing and

dispatch of ECG report

Demonstrations of ECG reports

reading

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



244

CLINICAL SECTOR

LEVEL – I

Curriculum for physiotherapy

Title : physiotherapy

Duration : 7 Days

Qualification : 8th

Std

Syllabus : Definition - Goals of physiotherapy - Indications of various disease

conditions - Methods of physiotherapy - Manipulative Procedures: Joint mobilization

- Massage - Taping - Soft tissue friction - Electrotherapy modalities: Therapeutic

ultrasound - Laser - Ultraviolet therapy - Ice therapy - Short wave diathermy -

Interferential therapy - Infrared therapy - Transcutaneous nerve stimulation and

Transcutaneous muscle stimulation

Lesson plan


1 Goals of physiotherapy and Methods of

physiotherapy


of physiotherapy

2 Joint mobilization Massage Hands on training for manipulative

procedures

3 Manipulative Procedures: Taping

Soft tissue friction

Hands on training for manipulative

procedures

4 Electrotherapy modalities: Therapeutic

ultrasound, Laser and Ultraviolet therapy

Handling of Therapeutic ultrasound

Unit, Laser and Ultraviolet therapy

5 Electrotherapy modalities: Ice therapy ,

Short wave diathermy and Ultraviolet

therapy

Handling of Short wave diathermy

unit and Ultraviolet therapy unit

6 Electrotherapy modalities: Interferential

therapy Infrared therapy ,

Transcutaneous nerve stimulation and

Transcutaneous muscle stimulation

Handling of Interferential therapy

unit and transcutaneous muscle

stimulation unit

Time allotment


Level I

(7 days)

Contact hours:


Contact lesson : 6

Contact hours:


Skill learning: 6

56 hrs

Evaluation

Skill Lesson

Skill Activity

Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



245

CLINICAL SECTOR LEVEL II

Curriculum for Pet Animal Attendant

Title : Pet Animal Attendant Duration : 30 days

Qualification : 10 th Std

Syllabus : Choosing the right pet - Age appropriate pets- How to obtain a suitable pet-

Ability to care for a pet- General Care- Feeding / Grooming- Care at home –

Cleanliness / Potential health hazard exercise Medical Care – Preventive care

/ Vet care / License

Lesson plan


1. Choosing a pet Identifying breeds - Hound breeds

2. Hound breeds Hunting breeds

3. Hunting breeds Working breeds

4. Working breeds Terrier breeds

5. Terrier breeds Toy breeds

6. Toy breeds Indian breeds

7 Socialisation of pups Handling pets

8 Behaviour Training of pups

9 Feeding of puppy Equipments needed to maintain dogs

10 Feeding of adult dogs Grooming equipments

11 Feeding of older dogs Grooming

12 General care of dogs – dental health Oral Administration of Feed/drugs

13 General care of dogs – ear care Signs of illness

14 General care of dogs – eye care Identifying dental diseases

246

15 General care of dogs – grooming Identifying ear diseases

16 Exercise Identifying eye diseases

17 Importance of Vaccination Common Poisons

18 Deworming Foods to avoid

19 Common Poisons Care of geriatric dogs

20 Foods to avoid Microchipping

21 Care of geriatric dogs Vaccination schedule

22 License Deworming schedule


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



247

CLINICAL SECTOR LEVEL II

Curriculum for Kennel and Pet Care Accessories Fabricator

Title : Kennel and Pet Care Accessories Fabricator Duration : 30 days

Qualification : 10 th Std

Syllabus : Introduction to Kennel design- 8 or less Dog Crate Chassis Mount- 10 to 14

Dog Crate Chassis Mount- 16 or greater Dog Crate Chassis Mount- Dog

Pickup Topper Mount- Dog Bumper Pull Trailer- Dog Bumper Pull Tandem

Trailers- Dog Bumper Pull ATV Trailers- Dog Gooseneck Trailers- Dog

Gooseneck ATV Trailers- Dog Single Crates- Dog Multi-Unit Crates- Dog

Accessories- Drawer Systems- Animal Control Products.

Lesson plan


1. Housing Observation of layout of Housing

2. Environment Learning environment

3. Housing equipments required Identification of housing equipments

4. Kennel design Observation of Kennel design

5. 8 or less Dog Crate Chassis Mount 8 or less Dog Crate Chassis Mount

6. 10 to 14 Dog Crate Chassis Mount

Identification of 10 to 14 Dog Crate

Chassis Mount

7 16 or greater Dog Crate Chassis Mount

Observation of 16 or greater Dog Crate

Chassis Mount

8 Dog Pickup Topper Mount

Dog Pickup Topper Mount

9 Dog Bumper Pull Trailer

Identification Dog Bumper Pull Trailer

10 Dog Bumper Pull Tandem Trailers

Observation of Dog Bumper Pull Tandem

Trailers

11 Dog Bumper Pull ATV Trailers

Dog Bumper Pull ATV Trailers

248

12 Dog Gooseneck Trailers

Identification of Dog Gooseneck Trailers

13 Dog Gooseneck ATV Trailers

Identification of Dog Gooseneck ATV

Trailers

14 Dog Single Crates Identification of Dog Single Crates

15 Dog Multi-Unit Crates Dog Multi-Unit Crates

16 Dog Accessories- I Identification of Dog Accessories- I

17 Dog Accessories- II Identification of Dog Accessories- II

18 Drawer Systems Learning Drawer Systems

19 Animal Control Products Learning animal Control Products





Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



249

CLINICAL SECTOR

LEVEL – II

Curriculum for Pet Animal Trainer

Title :Pet Animal Trainer

Duration :30 Days


Std

Syllabus : History of dog training- Dog Intelligence- Advanced comments in detail Off-

lead training- Clicker training- Monks of new skete training theory- Working

dog training- Dog sports

Lesson plan


1. Introduction of dog training Handling of dogs

2. Training methods Hands on training for Restraint of

animals

3. Koehler method

Hands on training for Restraint of

animals with tools

4. Motivational training

Hands on training for Restraint of

animals with tools and equipment

5. Clicker training Demonstration of Clicker training

6. Electronic training Demonstration of Electronic training

7. Model-rival training Demonstration of Model-rival training

8. Dominance-based training Demonstration of Dominance-based

training

9. Relationship-based training Demonstration of Relationship-based

training

10. Communication Observation of behavior of dogs

11. Understanding Observation of behavior of dogs

12. Innate characteristics Observation of dog activities

13. Training tools Usage of tools in dog training

14. Dog intelligence Observation of obedience in dogs

15. Basic commands Practices and application of basic

commands

16. Advanced commands Practices and application of advanced

commands

17. Competitive obedience Preparation of dogs for competition

18. Training device Preparation of training device

19. Dog training Physical exercise of dog

250

20. Dominance Theory in Animal Training Identification of dog breeds

21. Working Group dogs Identification of sport breeds

22. Agility, Disc dog, and Dock Jumping Preparation of dogs for sports


Time allotment

Course

level

Theory Practical Total (hours)

Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



http://en.wikipedia.org/wiki/Dog_agility

http://en.wikipedia.org/wiki/Disc_dog

http://en.wikipedia.org/wiki/Dock_jumping

251

CLINICAL SECTOR

LEVEL – II

Curriculum for Pet Spa Assistant

Title :Pet Spa Assistant

Duration :30 Days


Std

Syllabus : Breed Recognition- Parts of dog and some pertinent physiology- Parasite

recognition – internal / external- Grooming tools – their uses and care-

Clipper, blade, tool care and handling- Products equipment apparel- Matts

and Tangles- Procedural step prior to bathing- Procedural step to bathing-

Procedural step to finishing

Lesson plan


1. Breed characters Identification of dog breeds

2. Anatomy of dog from head to tail Observation of anatomical location

3. General physiology of dogs Observation of physical parameters

4. Senses Observation of behavior of dogs

5. External parasite of dogs Identification of External parasite

6. Internal parasite of dogs Identification of Internal parasite

7. Dog grooming Demonstration of grooming

8. Reason for grooming Practices and application of grooming

9. Tools and supplies Demonstration of grooming equipments

10. Hair removal Demonstration of hair cutting

11. Creative grooming Hands on training for creative grooming

12. Basic equipment for dog grooming Application of grooming equipments

13. Nail clipping Practices and application of nail

clipping

14. Ear cleaning procedures Practices and application of ear

cleaning

15. Brushing Practices and application of brushing

16. Combing and deodorizing Practices and application of combing

17. Bathing procedures Demonstration of bathing

18. Safety and Supervision Preparation of bathing device

19. Before You Start Practices and application of bathing

20. Procedural step to finishing Application of medication

21. Bathing Alternatives Restraining of dog for bathing

252

22. About Puppies Handling of puppies


Time allotment

Course

level

Theory Practical Total (hours)

Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



253

CLINICAL SECTOR LEVEL – III

Curriculum for Small Animal Care Taker

Title : Small Animal Care Taker

Duration : 90 Days


Std

Syllabus : Types of animals: - Various breeds of small animals- Restrain of small

animals- Weighing methods in small animals- Packing of various clinical

materials collected by physician- Collecting of various results/ reports and

attaching with the specific files- Maintenance of various records and files-

Sterilization of syringes and others- Autoclaving of materials- Recording of

temperature- Drenching of medicines- Topical application of medicines-

Cleaning of wards and units- Use of enema cans- Storage of medicines -

Rolling of bandages, gauze preparation, POP etc.,- Preparation of surgical set

etc.,- Preparation of obstetrical set- Wound dressing - Haematoma, abscess

treatment materials.

Lesson plan


1 Introduction to small animal

management

Recognizing different exotic breeds

of dogs in the locality

2 Exotic breeds of dogs – Small sized

breeds

Recognizing different exotic breeds

of dogs in the locality

3 Exotic breeds of dogs – Medium sized

breeds

Recognizing different breeds of

cats in the locality

4 Exotic breeds of dogs – Large siezd

breeds

Muzzling a dog

5 Native dogs breeds Restraining of dogs for oral

medications

6 Cat breeds Learning restraining of dogs for

intramuscular injections

7 Restraining of dogs Restraining of dogs for intravenous

injections medications

8 Restraining of cats Learning restraining of dogs for

collection of clinical materials

9 Weighing methods of dogs and cats Doing weighing of dogs and cats

10 Collection of fecal sample Learning collection of fecal

sample

11 Collection of skin scrapping Observation and learning taking

skin scrapping

12 Collection of urine Doing collection of urine

13 Types of ectoparasites Recognizing the ectoparasites

14 Package of clinical materials I Package of clinical materials to the

lab

15 Package of clinical materials II Labeling of the clinical materials

16 Labeling of the clinical materials Preparation of slip for dispatch of

clinical materials

254

17 Collection of results from laboratory Collection and filing of results

18 Filing of results with the specific files Record keeping

19 Maintenance of records and files Learning sterilization of syringes

and needles

20 Sterilization of syringes & needles Learning autoclaving of materials

21 Antiseptics & Disinfections Disposal of waste materials

22 Autoclaving of materials Recording temperature in dogs &

cats

23 Recording temperature in dogs & cats Recording the respiration in dogs

& cats

24 Recording the respiration in dogs & cats Recording the pulse in dogs & cats

25 Recording the pulse in dogs & cats Doing Oral administration of

medications

26 Oral medications Learning passage of stomach tube

27 Passing stomach tube and gastric lavage Learning Gastric lavage

28 Topical medications applied over skin Application of topical medicines

over skin

29 Ophthalmic application Application of eye drops

30 Application of ear drops Ear cleaning application of ear

drops

31 Medicated bathing of small animals Bathing of animals

32 Nail clipping Learning Grooming

33 Grooming and hair cut Observation and learning Nail

clipping

34 Expression of anal glands Observation of Anal gland

expression

35 Cleaning of wards and other units Cleaning of different units

36 Preparation of patient for taking ECG Restraining the patient for taking

ECG

37 Preparation of patient for taking

abdominal ultrasound

Restraining the patient for taking

abdominal ultrasound

38 Preparation of patient for taking

echocardiography

Restraining the patient for taking

echocardiography

39 Preparation of patient for endoscopy Restraining the patient for taking

endoscopy

40 Preparation of patient for X ray Restraining the patient for taking X

ray

41 Types of Enema Different enemas

42 Administration of enema to small

animals

Enema through enema can

43 Storage of medicines Stock verification of medicines

44 Preparation of bandage roll Preparation of bandage roll

45 Preparation of gauge for surgery Preparation of gauge for surgery

46 Types of fracture Post operative management of

patients

255

47 Immobilization of fractured site Care of fractured patient

48 Preparation of splint Preparation of splint

49 Application of POP Application of POP

50 Preparation of surgical sets for

orthopedic surgery

Preparation of surgical sets for

orthopedic surgery


gastrointestinal surgery


gastrointestinal surgery


ophthalmic surgery


ophthalmic surgery

53 Preparation of operation theatre Preparation of operation theatre

54 Preparation of gown, drapes and gloves Preparation of gown, drapes and

gloves

55 Preparation of obstetrical sets Preparation of obstetrical sets

56 Preparation of patient for caesarian

section

Preparation of patient for caesarian

section

57 Preparation of surgical sets for castration Preparation of surgical sets for

castration

58 Types of wounds Wound dressing

59 Wound dressing and bandaging Preparation of instruments for

haematoma operation

60 Instruments used for haematoma and

abscess

Cleaning the abscess

61 Field visit

Time allotment


(hours)

Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



256

CLINICAL SECTOR

LEVEL – III

Curriculum for Surgery Theatre and Radiology Assistant

Title : Surgery Theatre and Radiology Assistant

Duration : 90 Days


Std

Syllabus : Introduction to the programme -Brief introduction about farm and pet

animals- Handling of animals- Farm animals / Pet animals- Restraint -

Farm animals / Pet animals- Cleaning and maintenance of small animal

outpatient unit- Instruments and appliances used in small animal

outpatient units- Cleaning and maintenance of farm animal outpatient

unit- Instruments and appliances used in farm animal outpatient units-

Exposure in injection ward & handling of animals for injection-

Bandaging techniques in pet animals- Bandaging techniques in farm

animals- Radiology- Safety measures and dark room procedures-

Cleaning and maintenance of radiology unit -Restringing and

positioning of animals- Restraining and positioning of animals for

physiotherapy-Theatre activities- Theatre cleaning and maintenance-

Theatre equipment and instruments- Theatre disinfection- Instrument

sterilization - Preparation of surgical pack and sterilization - Preparation

of surgery field on animals - Theatre disposable- Suture materials-

Store maintenance.

Lesson plan


1. Introduction to the programme Responsibility of Surgery Theatre and

Radiology Assistant and opportunities

2. Brief introduction about farm

animals

Common Farm Animals and their

Behaviour

3. Brief introduction about pet

animals

Common Pet Animals and their

Behaviour

4. Tools used for handling of

animals

Identification of handling tools

5. Handling of Farm animals Learning handling of Farm animals like

cattle, Buffalo, Sheep and Goats

6. Handling of Pet animals Learning handling of Pet animals like

Dogs and cats

7. Restraining of Farm animals Restraining the Farm animals for

different clinical examinations

8. Restraining of Pet animals Restraining the Pet animals for different

clinical examinations

9. Cleaning of small animal

outpatient unit

Cleaning methods and chemicals used

for cleaning Examination table, floor and

wall of the units. Maintenance of units

10. Maintenance of small animal

outpatient unit

Maintenance of outpatient units

11. Instruments used in small animal

outpatient units

List of instruments and their uses.

257

12. Appliances used in small animal

outpatient units

List of appliances and their uses in small

animal outpatient

13. Cleaning of farm animal

outpatient unit

Cleaning methods and chemicals used

for cleaning Examination table, floor and

wall of the units.

14. Maintenance of farm animal

outpatient unit

Maintenance of outpatient units

15. Instruments used in farm animal

outpatient units

List of instruments and their uses.

16. Appliances used in farm animal

outpatient units

List of appliances and their uses in farm

animal outpatient units

17. Hospital expendables Routinely used expendables for ward

purpose and its storage.

18. Registers maintained in the

outpatient units

Unit registers and other registers

maintaining in the units

19. Exposure in injection ward Cleaning and maintenance of Animal

handling sites, owner waiting area and

sterilization room.

20. Handling of animals for injection Restraining and positioning of animals

for administration of injections

21. Sterilization room Cleaning and maintenance of appliances

22. Stock and store room Maintenance of stores like syringes,

needles, intravenous sets, scalp vein sets

23. Registers and records for injection

ward

Registers and records for maintenance of

drugs and follow up of cases

24. Antiseptics Preparation of common antiseptics for

wound cleaning and dressing

25. Restraining and positioning of pet

animals for bandaging

Control of pet animals for application of

bandages

26. Preparation of splints for fracture

bandaging

Observation of PVC splints, fiberglass

splints, Pop splints and Thomas splints

for fractures

27. Bandaging techniques for wounds

in pet animals

Learning bandaging materials and

bandaging techniques for wounds at

different sites in pet animals

28. Bandaging techniques for

fractures in pet animals

Learning bandaging materials and

bandaging techniques for fractures at

different sites in pet animals

29. Restraining and positioning of

Farm animals for bandaging

Control of farms animals for application

of bandages

30. Bandaging techniques for wounds

in farm animals

Bandaging materials and bandaging

techniques for wounds at different sites

in farm animals

31. Bandaging techniques for

fractures in farm animals

Bandaging materials and bandaging

techniques for fractures at different sites

in farm animals

32. Casting of calf and large animals Methods of casting and positioning for

different operative procedure

258

33. Radiology units Learning activities of radiology units

34. Safety measures Precautions and safety measures during x

ray taking and film processing

35. Dark room procedures X ray films, cassettes, film loading,

unloading and film developing

procedure, cleaning and maintaining the

dark room

36. Cleaning of radiology unit Method of Cleaning

37. Maintenance of radiology unit Maintenance of radiology units


animals

Learning handling, restraining and

positioning of pet animals for x ray

taking

39. Preparation of animal for special

radiological techniques

Observation of Contrast radiographical

techniques


farm animals


positioning of farm animals for x ray

taking


animals and farm animals for

physiotherapy


positioning of pet animals and farm

animal for physiotherapy

42. Maintenance of stores and stocks Maintenance of X- films, contrast agents

and developing chemicals

43. Registers and records Daily registers and follow up records for

radiology unit

44. Theatre activities Activities of various units of operation

theatre

45. Theatre cleaning and maintenance Cleaning and maintenance of units,

instruments and equipments

46. Theatre equipment and

instruments

Identification and maintenance of

instruments and equipments used in the

operation theatre

47. Theatre disinfection Learning Disinfectants, theatre

disinfection and theatre sterilization

48. Instrument sterilization Methods of sterilization for instruments

49. Preparation of surgical pack and

sterilization

Preparation of surgical pack for different

surgical procedures like orthopaedic,

ophthalmic, soft tissue surgery.

Sterilization methods for the surgical

pack

50. Preparation of surgery field on

animals

Learning preparation of surgical field

51. Maintenance of emergency drugs,

disposables during surgical

procedure

Pre, peri and post operative maintenance

in theatre

52. Handling and positioning of

animals in the units of theatre

Learning handling and positioning of

animals for premedication, anaesthesia

and surgical procedures.

259

53. Monitoring of animals during

recovery

Monitoring of Fluid flow, respiration and

cleaning of operated animals and

protective bandages

54. Preparation of farm animals for

surgical intervention

Learning surgical sites preparation and

monitoring of fluid therapy


farm animals for operative

procedure

Control and positioning for standing

surgical procedure in farm animal

operation theatre

56. Theatre disposable List of theatre disposables. Storage and

maintenance. Methods of disposal

57. Suture materials Name of the suture materials. Uses in

different surgery. Storage and

maintenance

58. Store maintenance Stock room maintenance for instruments

and hospital disposables

59. Maintenance of registers and

records

Registers for minor and major surgeries

and for stores and stock. Maintenance of

anaesthetic records.

60. Operation theatre dress code Observation Theatre dress, foot wearing,

face mask and head caps

61. Field visit

Time allotment


(hours)

Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



260

CLINICAL SECTOR LEVEL – III

Curriculum for Animal Birth Control Assistant

Title : Animal Birth Control Assistant

Duration : 90 Days


Std

Syllabus : Animal Welfare and Jurisprudence- The Principles of Animal Welfare,

Animal Rights- Statutory provisions under Prevention of Cruelty to Animals

Act, 1960- Human – Animal relationship- Introduction to birth control of

animals- Knowledge on instruments and materials for surgery- Knowledge

on Antiseptics and dressing materials- Preparation of surgical packs-

Sterilization of the surgical set- Preparation of animal for surgery- Post

operative care- Surgery theatre maintenance.

Lesson plan


1. Animal Welfare Practices of animal welfare programmes

2. Animal Welfare acts Knowledge about various animal welfare acts

3. Animal Welfare measures Knowledge about various animal welfare measures

4. Animal ethics Ethics followed in all aspects for animals

5. Jurisprudence Laws pertaining to the cruelty to animals

6. Adulteration of animal products Laws pertaining to the adulteration of animal

products

7. Fraudulence in animal marketing Laws pertaining to the fraudulence in animal

practice

8. Cruelty to animals Cruelty and punishments

9. Humane animal care and monitoring Monitoring of animals for normal health status

10. Principles of Animal Welfare Basics followed in animal welfare

11. Principles of Animal Rights Animal rights and their application

12. Statutory provisions under Prevention

of Cruelty to Animals Act, 1960

Cruelty act 1960 and its importance

13. Animal transportation Modes of animal transportation and transportation

procedures

14. Animal transportation acts Study about transportation acts

15. Animal behaviour Knowledge about various kinds of animal

behaviour

16. Handling of animals Practices of handling of animals in various steps in

animal birth control

17. Restraining of animals Practices of restraining of animals in various steps

in animal birth control

18. Positioning of animals Practices of positioning of animals in various steps

in animal birth control

261

19. Human – Animal relationship Study about human animal bonding

20. Nursing care Care of the animals during ailments

21. Introduction to birth control of

animals

Importance of birth control

22. Methods of catching of dogs Physical, chemical method of catching of dogs for

birth control programme

23. Transportation of dogs for birth

control

Do’s and don’ts during transportation

24. Feeding of animals during

transportation

Feeding and watering practices during transport

25. Indications for birth control Advantages of birth control

26. Age for birth control Limitations in birth control programme

27. Methods of birth control Different Approaches of birth control

28. Instruments List and usage of instruments

29. Instrument sterilization Sterilization procedures

30. Appliances used in the theatre List and uses

31. Maintenance of appliances in the

theatre

Cleaning and maintenance of appliances

32. Materials for surgery List and usage of various materials for the

operation theatre

33. List of drugs used in surgery theatre Name and Identification of drugs used in surgery

34. Drapes and disposables for surgery Sterilization of drapes and usage of disposable

materials for surgery

35. Disposal of waste materials Separation of biodegradable and nondegradeable

and their disposal

36. Theatre sterilization Methods of theatre sterilization

37. Antiseptics Common antiseptics and their application

38. Dressing materials Medicaments for wound dressing

39. Dressing methods Method of wound dressing

40. Bandaging techniques Application of bandages in various sites

41. Preparation of surgical packs Procedure for Preparation of surgical packs

42. Sterilization of the surgical set Procedure for Sterilization of the surgical set

43. Maintenance of emergency drugs,

disposables during surgical procedure

List of emergency drugs, disposables during

surgical procedure

44. Positioning of animals for

premedication

Restraining of animals for premedication

45. Preparation of animal for surgery Preplanning for preparation of animal for surgery

46. Preparation of site for surgery Clipping the hair, shaving and scrubbing of

surgical site

47. Handling and positioning of animals

in the units of theatre

Handling and positioning of animals inside the

theatre

262

48. Handling of animals during operation Handling of animals during different operative

procedures

49. Handling of animals after operation Handling of animals for different operative

procedures postoperatively

50. Monitoring of animals during

recovery

Studying the recovery signs

51. Post surgical preparation of the

animals

Cleaning of the surgical site and bandaging

52. Post operative care Monitoring of wound healing, dressing , bandaging

and application of E collar

53. Post operative complications Study about various postoperative complications

54. Surgery theatre maintenance Cleaning with proper disinfectant and periodical

monitoring of instruments, drugs and disposables

etc

55. Theatre disposable List of theatre disposables in various activities in

theatre

56. Suture materials Name, identification, sizes and their usages

57. Store maintenance Monitoring of stock positioning

58. Maintenance of registers and records Maintenance of various registers and records like

stock and stores, anaesthetic record etc

59. Operation theatre dress code Scrub suit, face mask, cap and foot wear usage

60. Do’s and Don’ts Do’s and Don’ts pertaining to animal birth control

61. Field visit

Time allotment


Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



263

CLINICAL SECTOR

LEVEL – III

Curriculum for Equine Farm Assistant

Title : Equine Farm Assistant

Duration : 90 Days


Std

Syllabus : Horse breeds exposure to anatomical structures topographical Feeding and

management- Monitoring of feeding and watering- Stable management-

Grooming, hoof cleaning and daily routine- Fixing of head collars, saddles

and ancillaries- Shoes and fixing of shoes- Introduction to diseases of

horses- Lameness and affections of musculoskeletal system- First aid-

Walking and lunging of horses- Care and management of pregnant mare and

foals.

Lesson plan


1. Horse breeds Identification of Kathiawari, Marwari and other breeds of

horses

2. Handling of horses Handling of animals for feeding, watering, clinical

examination, surgical procedures and treatment

3. Transport of horses Learning Loading and unloading

4. Approaching of horses Approaches for handling and restraining

5. Restraining of horses Restraining methods for different kinds of surgical procedures

6. Casting of horses Casting for examination and surgical procedures

7. Ageing of the horses Learning dentition

8. Feeding materials Observation of feed materials quality, quantity

9. Feeding and management Maintenance of feeds, feed trough

10. Monitoring of feeding Types of feeding and timing.

11. Monitoring of watering Management of water trough and watering at periodical

intervals

12. Stable management Cleaning of stable, maintenance of bedding material and

disposal of waste materials

13. Grooming Advantages of grooming and grooming practices

14. Disposal of dung materials Disposal of waste

15. Daily routine Practices of feeding, excise and monitoring

16. Hoof cleaning Practice for cleaning and trimming of hoof

17. Hoof trimming Periodical hoof trimming procedure

18. Fixing of head collars Practices and application of head collars

19. Fixing of saddles Practices and application of head saddles

20. Twitches Practices and application of twitches

21. Mouth gags Practices and application of twitches, hobbles and mouth gags

22. Hobbles Practices and application of hobbles

23. Shoes Types of shoes

24. Fixing of shoes Practice of fixing the shoes

25. Introduction to Diseases Points for health management

264

26. Signs of ill health Difference between healthy & sick animal


28. body temperature Learning measurement of body temperature

29. pulse rate Learning measurement of pulse rate

30. respiration rate Learning measurement of respiration rate


32. Parasitic diseases- internal

parasites

Common internal parasites

33. Parasitic diseases - external

parasites

Observation of common external parasites

34. Deworming Practices of periodical deworming

35. Isolation and quarantine Quarantine period for different disease

36. Deficiency diseases Common nutritional diseases and observation of diseased

animals

37. Abdominal affections Signs of colic and identification of affected animals and its

prevention

38. Impactions, caecal

dilatation and volvulus

Observation of Colic signs

39. Introduction to Lameness Observation of Signs of lameness and identification of

affected animals and its prevention

40. Fractures Signs and management of affected animals

41. Fore limb lameness Signs, identification and management of affected animals and

its prevention

42. Diseases causing fore limb

lameness

Signs and observation of fore limb lameness

43. Diseases of joints Various joint diseases

44. Sprain and tendinitis Management of Sprain and tendinitis

45. Wound Leaning Cleaning and dressing

46. Hind limb lameness Signs, identification and management of affected animals and

its prevention

47. Diseases causing hind limb

lameness

Signs and observation of hind limb lameness

48. Hoof diseases Diseases and clinical signs of hoof diseases

49. Laminitis Observation of laminitis and prevention of laminitis

50. First aid First aid procedures for toxicological cases

51. First aid First aid procedures for surgical cases

52. Walking of horses Exercise by walking

53. Lunging of horses Exercise by lunging

54. Trotting To improve health condition, routine trotting

55. Riding To improve health condition, routine riding

56. Care and management of

pregnant mare

Proper nutritious feeding, special care, routine check up for

pregnant mare and foetus

57. Care and management

during foaling

Assistance during foaling

58. Management after foaling Supplements and Care after foaling

59. Management of young foal Care of neonatal foals, colostral feeding

60. Management of growing

foals

Care of young growing foals, feeding, watering and disease

prevention by vaccination

265

61. Registers and records Maintenance of registers for stock and stores. Records for

individual animals for treatment, foaling details etc

62. Field visit

Time allotment


Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



266

CLINICAL SECTOR

LEVEL – III

Curriculum for Laboratory Assistant

Title : Laboratory Assistant

Duration : 90 Days


Std

Syllabus : Cleaning of laboratory –Disinfection – Sterilization of lab wares –

Maintenance of equipments and laboratory instruments - Hemocytometer,

pipettes etc., – Preparation of stains and chemicals – Preparation of broth –

Preparation of media - Indexing of samples – Staining - Urinalysis - Record

maintenance – Field study – Visit to other laboratories to learn their activities

Lesson plan


1 Various components and design of a

laboratory

Design of a laboratory

2 List of equipments in a laboratory Familiarize with Various equipments

3 Equipments and their utility & functions Utility of equipments

4 Maintenance of equipments Handling of equipments

5 Trouble shooting in equipment handling Handling of equipments

6 General cleaning of laboratory Sorting trouble shooting

7 Keeping laboratory premises neat and tidy General cleaning

8 Personal hygiene General cleaning

9 Disinfection Techniques of disinfection

10 Method of disinfection Techniques of disinfection

11 Chemicals used in disinfection Techniques of disinfection

12 Washing and Cleaning of glassware, plastic

ware and etc.,

Preparation of glassware and related items

for sterilization

13 Wrapping and preparation of glassware for

sterilization

Preparation of glassware and related items

for sterilization

14 Sterilization of glassware and related items Sterilization techniques

15 Method of sterilization Steam sterilization

16 Autoclaving Auotclaving

17 Hot air oven technique Dry air sterilization

18 Filtration Culture media sterilization

19 Maintenance of laminar air flow Sterility check up on inoculating work table

20 Maintenance of incubator pH test

21 Water distillation Techniques of TDW distillation

22 Various media used in a laboratory Techniques of TDW distillation

23 Various broth used in a laboratory Weight measure of dehydrated media and

other items

24 Ingredients used for preparing PBS, saline

etc.,

Techniques of PBS/NS preparation

25 Preparation of Semisolid media Skill activity on agar media preparation

26 Preparation of liquid media and broth Skill activity on broth media preparation

27 Sterility checkup of media Inoculation of samples

28 Preparation of Petri plates Cultural examination

29 Assisting the laboratory researcher during

inoculation

Incubation of culture

267

30 Sterilization of inoculating loops and related

items

Colony counting

31 Safe disposal of used plates Sub culture work activity

32 Preparation of smears Plate exposure test

33 Stains commonly used in a laboratory Plate exposure test

34 Staining technique Water microbial analysis

35 Cleaning of stained slides after the use Water microbial analysis

36 Maintenance, safe handling of Microscope,

its lens

Coliform test

37 Labeling and Arrangement of slides in rack Total microbial test

38 Receipt and entry of samples from clients Total microbial test

39 Indexing samples Mould and fungal count

40 Sample Processing Mould and fungal count

41 Centrifuge techniques Smear preparation

42 Assisting Sample analysis Staining technique -Grams

43 Colony counting Staining technique -Leishmans

44 Reagent preparation for biochemical testing Staining technique -Giemsa

45 Biochemical tests for microorganisms Motility test

46 Biochemical tests for microorganisms Activity on Biochemical test

47 Precautionary measures during field study Activity on Biochemical test

48 Sample collection during off campus visits Activity on Biochemical test

49 Transportation of samples Activity on Biochemical test

50 Storage of samples Sample handling

51 Handling and disposal of biohazardous

materials

Practical on Handling of biohazardous

materials

52 Preventive measures adopted during

accidents/ fire

Practical on disposal of biohazardous

materials

53 Refrigeration, deep freezing and defrosting Storage of materials for future work

54 Results preparation Record maintenance

55 Record maintenance Record maintenance

56 Field study Lab kit for field work

57 Field study Sample collection during field work

58 Field study Sample collection during field work

59 Visit to other laboratories to learn their

activities

Learning skills during visit to other

laboratories

60 Visit to other laboratories to learn their

activities

Learning skills during visit to other

laboratories

61 Field visit

Time allotment


Level III

(90 days)

Contact hours:


Contact lesson : 60

Contact hours:


Skill learning: 60

720 hrs

268

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



269

OTHER SECTOR

LEVEL II

Curriculum for Rabbit Farm Assistant

Title : Rabbit Farm Assistant

Duration : 30 days

Qualification: 10th

Std

Syllabus : Importance of rabbit farming- breeds-selection of rabbits-housing-rabbitry

equipment-feeding- feeder and waterer-handling-reproductive management-

care of new born-production of green fodder- disease management-

marketing-record maintenance.

Lesson plan


1. Importance of Rabbit farming Observation of daily routines of rabbit

farm

2. Merits and demerits of rabbit farming Points to rectify the demerits of rabbit

farming

3. Breeds of rabbit Identification of different breeds of

rabbits

4. Selection of breeding rabbits Learning selection of rabbits for

breeding

5. Housing of rabbits Different types of housing

6. Sanitation and disinfect Identify the different type of sanitizer

and disinfectant

7. Cage system Different type of cage system

8. Watering devices Different type of waterer

9. Feeding devices Different type of feeder

10. Kindling facility Different type of nest boxes

11. Handling of rabbits Observation and handling of rabbits

12. Sexing of rabbits Learning sexing of rabbits

13. Reproductive management Learning pregnancy diagnosis

14. Management of pregnant rabbits Care of pregnant rabbits

15. Sterility in rabbits Culling of rabbits

16. Management of newborn rabbits Care of newborn rabbits

17. Identification of rabbits Methods of identification

18. Feeding management Feeding schedule

19. Production and management of green

fodder

Feeding of green fodder

20. Health management of rabbits Prevention and control of diseases

21. Register maintenances Learning maintenances of register

270

22. Marketing Marketing strategies


Time allotment


Level II

(30days)

Contact hours:


Contact lesson : 22

Contact hours:


Skill learning: 22

240 hrs

Evaluation


Evaluation - 1 hour

Skill Lesson





Total 40



Evaluation - 1 hour

Skill Activity

1. 2 Activity - 2 X 25 = 50

2. Viva - 10

Total 60



compiled & edited by9 pregnant animal care taker dr.v.ramesh 10 udder care taker dr.k.sivakumar...

Documents