At the end of the module, candidates should be able to demonstrate:

• A knowledge of the structure and size of the poultry industry both in the UK and globally

• A thorough understanding of poultry welfare and the different husbandry and management methods in common use throughout the UK poultry industry including:

1. recognition of the differences in husbandry and management provision for the different species and poultry types within a species
2. an understanding of management as applied to breeders, culinary egg producers and growers, and the different management systems for rearing and reproductive/egg laying phases.
3. a sound knowledge of ventilation, temperature, humidity and other environmental control as required under the various circumstances.
4. a knowledge of methods and equipment used for feeding and watering.
5. an understanding of lighting programmes as applied at different times and the reasons for this.
6. a knowledge of the expected performances in terms of egg production, hatchability, growth rates and feed efficiencies in the different poultry sectors.

• An understanding of poultry nutrition, and an understanding of the basic requirements for each type of poultry and how these are achieved.

• A knowledge of records to be kept and the value of keeping these. This to include the kind of equipment required to facilitate this record keeping.

• A working knowledge of the assurance schemes and codes of practice for the management of poultry in the