compiled & edited by9 pregnant animal care taker dr.v.ramesh 10 udder care taker dr.k.sivakumar...
TRANSCRIPT
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
S.No Name of the Course Lesson plan developer
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
S.No Name of the Course Lesson plan developer
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
S.No. Name of the Course Lesson plan developer
1. Feed Milling Dr. A. Bharathidhasan
2. Fodder and fodder seed production
Dr. C. Bandeswaran
LEVEL II COURSES
S.No. Name of the Course Lesson plan developer
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
S.No. Name of the Course Lesson plan developer
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
S.No. Name of the Course Lesson plan developer
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
S.No. Name of the Course Lesson plan developer
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
S.No Name of the Course Lesson plan developer
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
S.No Name of the Course Lesson plan developer
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
S.No Name of the Course Lesson plan developer
1 Small Ruminants Farm Supervisor Dr.N.Kumaravelu
PIGGERY SECTOR LEVEL I
S.No Name of the Course Lesson plan developer
1 Pig farm hygiene
Dr.A.Yasotha
2 Pig dewormer and vaccinator
3 Pig Farrowing
4 Pig Farm Waste Management
LEVEL II
S.No Name of the Course Lesson plan developer
1 Pig Farm Assistant
Dr.T.Muthuramalingam 2 Pig Feeding Assistant
3 Pig fattening Assistant
4 Pig Farm Health Assistant
LEVEL III
S.No Name of the Course Lesson plan developer
1 Pig Farm Supervisor Dr.P.TensinghGnanaraj
Dr.A.Yasotha
Dr.T.Muthuramalingam
2 Pig Breeding Supervisor
ANIMAL HEALTH SECTOR LEVEL I COURSES
S.No. Name of the Course Lesson plan developer
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
S.No. Name of the Course Lesson plan developer
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
S.No Name of the Course Lesson plan developer
1 Endoscopy Dr.E.Venkatesakumar
2 ECG Dr.P.Pothiappan
3 Ultrasound Dr.P.Pothiappan
4 Physiotherapy Dr.K.Jayakumar
LEVEL II
S.No Name of the Course Lesson plan developer
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
S.No Name of the Course Lesson plan developer
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
Minimum pass mark – 30
Minimum Attendance – 80%
2
DAIRY SECTOR LEVEL – I
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
S.No. Skill Lesson Skill Activity
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:
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
Minimum pass mark – 30
Minimum Attendance – 80%
3
DAIRY SECTOR LEVEL – I
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
S.No. Skill Lesson Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
4
DAIRY SECTOR LEVEL – I
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
S.No. Skill Lesson Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
5
DAIRY SECTOR LEVEL – I
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
S.No. Skill Lesson Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
6
DAIRY SECTOR LEVEL – I
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
7
DAIRY SECTOR LEVEL – I
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
8
DAIRY SECTOR LEVEL – I
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
Sl.No Skill Lesson Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
9
DAIRY SECTOR LEVEL – I
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
Sl.No Skill Lesson Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
10
DAIRY SECTOR LEVEL – I
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
S.No. Skill Lesson Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
11
DAIRY SECTOR LEVEL – I
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
S.No. Skill Lesson Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
12
DAIRY SECTOR LEVEL – I
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
S.No. Skill Lesson Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
13
DAIRY SECTOR LEVEL – I
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
S.No. Skill Lesson Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
14
DAIRY SECTOR LEVEL – I
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
S.No. Skill Lesson Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
15
DAIRY SECTOR LEVEL – I
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
S.No. Skill Lesson Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
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
S.No. Skill Lesson Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
17
DAIRY SECTOR LEVEL – I
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
S.No. Skill Lesson Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
18
DAIRY SECTOR LEVEL – I
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
S.No. Skill Lesson Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
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
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
21
DAIRY SECTOR LEVEL II
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
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
23
DAIRY SECTOR LEVEL II
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
S.No Skill Lessons Skill Activity
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
8 Agronomical practices for production of
grass fodders – perennials
Package of practices of grass fodder
hybrid Napier, guinea grass
9 Agronomical practices for production of
grass fodders – annual
Package of practices of grass fodder Para
grass and Buffel grass
10 Agronomical practices for production of
legume fodders – perennials
Package of practices of leguminous
fodder- cowpea, Desmodium and Stylo
11 Agronomical practices for production of
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
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
25
DAIRY SECTOR LEVEL II
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
S.No Skill Lessons Skill Activities
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
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
27
DAIRY SECTOR LEVEL II
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
S.No Skill Lessons Skill Activities
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
23. Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
29
DAIRY SECTOR LEVEL II
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
S.No Skill Lessons Skill Activity
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
23. Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
31
DAIRY SECTOR LEVEL II
Curriculum for Vaccinator
Title : Vaccinator Duration : 30 days
Qualification : 10th
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
S.No Skill Lessons Skill Activity
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.,
23 Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
33
DAIRY SECTOR LEVEL –II
Curriculum for Bio-security Assistant
Title : Bio-security Assistant
Duration : 30 Days
Qualification : 10th
Std
Syllabus : Farm hygiene- environment- cleanliness- weather- water sanitation-
disinfection- procedure- efficacy- culling- disposal- pest control- clipping-
safety measures- personal hygiene.
Lesson plan
S.No. Skill Lesson Skill Activity
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
23. Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
35
DAIRY SECTOR LEVEL II
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
S.No Skill Lessons Skill Activity
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
23. Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
37
DAIRY SECTOR LEVEL –II
Curriculum for Milk Production Assistant
Title : Milk Production Assistant
Duration : 30 Days
Qualification : 10th
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
S.No. Skill Lesson Skill Activity
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
23. Field visit – Two days
Time allotment
Course level Theory Practical Total
(hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
39
DAIRY SECTOR LEVEL –II
Curriculum for Dairy plant Assistant
Title : Dairy Plant Assistant
Duration : 30 Days
Qualification : 10th
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
S.No. Skill Lesson Skill Activity
1 Development of dairy industry in India
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
13 Hygiene control of dairy equipments
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
23 Field visit – Two days
Time allotment
Course level Theory Practical Total
(hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
41
DAIRY SECTOR LEVEL –II
Curriculum for Milk and Milk Products Quality Control Assistant
Title : Milk and Milk Products Quality Control Assistant
Duration : 30 Days
Qualification : 10th
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
S.No. Skill Lesson Skill Activity
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
23. Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
43
DAIRY SECTOR LEVEL –II
Curriculum for Fermented Dairy Products Preparation Assistant
Title : Fermented Dairy Products Preparation Assistant
Duration : 30 Days
Qualification : 10th
Std
Syllabus : Preparation and marketing of curd, lassi, butter milk, shrikandh, shrikandh wadi,
yoghurt, cheese – cottage cheese, mozzarella cheese, pizza.
Lesson plan
S.No. Skill Lesson Skill Activity
1 Development of dairy industry in India
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
14 Homogenization of milk Running the homogenizer in dairy
plant and observing operation
procedure
15 Standardization of milk Performing standardization of milk
16 Hygiene control of dairy equipments
Ideal properties of detergents and
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
23 Field visit – Two days
Time allotment
Course level Theory Practical Total
(hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
45
DAIRY SECTOR LEVEL –II
Curriculum for Value added Milk Products Preparation Assistant
Title : Value added Milk Products Preparation Assistant
Duration : 30 Days
Qualification : 10th
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
S.No. Skill Lesson Skill Activity
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
4 Homogenization of milk Running the homogenizer in dairy
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
18 Hygiene control of dairy equipments
Ideal properties of detergents and
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
23 Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
47
DAIRY SECTOR LEVEL –III
Curriculum for Dairy Farm Management Supervisor
Title : Dairy Farm Management Supervisor
Duration : 90 Days
Qualification : 12th
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
S.No. Skill Lesson Skill Activity
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
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
50
DAIRY SECTOR LEVEL –III
Curriculum for Livestock Farm Manager
Title : Livestock Farm Manager
Duration : 90 Days
Qualification : 12th
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
S.No. Skill Lesson Skill Activity
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
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
53
DAIRY SECTOR LEVEL III
Curriculum for Artificial Insemination
Title : Artificial Insemination
Duration : 90 days
Qualification : 12th
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
S.No Skill Lessons Skill Activity
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
breeds of dairy cattle
12 Classification of indigenous draught purpose
breeds of dairy cattle
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
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
56
POULTRY SECTOR LEVEL I
Curriculum for De-beaking
Title : De-beaking
Duration : 7 days
Qualification : 8th Std
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
S.No Skill Lessons Skill Activity
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
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 – 1X10 = 10
2. Fill up the blanks – 1X10 = 10
3. Short note – 5X2 = 10
4. Match the Following – 1X10 = 10
Total = 40
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
57
POULTRY SECTOR LEVEL I
Curriculum for Egg Cleaning
Title : Egg Cleaning
Duration : 7 days
Qualification : 8th Std
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
S.No Skill Lessons Skill Activity
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
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 – 1X10 = 10
2. Fill up the blanks – 1X10 = 10
3. Short note – 5X2 = 10
4. Match the Following – 1X10 = 10
Total = 40
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
58
POULTRY SECTOR
LEVEL I
Curriculum for Farm Cleaning
Title : Farm Cleaning
Duration : 7 days
Qualification : 8th Std
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
S.No Skill Lessons Skill Activity
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
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 – 1X10 = 10
2. Fill up the blanks – 1X10 = 10
3. Short note – 5X2 = 10
4. Match the Following – 1X10 = 10
Total = 40
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
59
POULTRY SECTOR
LEVEL I
Curriculum for Water Sanitation
Title : Water Sanitation
Duration : 7 days
Qualification : 8th Std
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
S.No Skill Lessons Skill Activity
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
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 – 1X10 = 10
2. Fill up the blanks – 1X10 = 10
3. Short note – 5X2 = 10
4. Match the Following – 1X10 = 10
Total = 40
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
60
POULTRY SECTOR
LEVEL I
Curriculum for Disinfectant
Title : Disinfectant
Duration : 7 days
Qualification : 8th Std
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
S.No Skill Lessons Skill Activity
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
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 – 1X10 = 10
2. Fill up the blanks – 1X10 = 10
3. Short note – 5X2 = 10
4. Match the Following – 1X10 = 10
Total = 40
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
61
POULTRY SECTOR
LEVEL I
Curriculum for Deworming and Delicing
Title : Deworming and Delicing
Duration : 7 days
Qualification : 8th Std
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
S.No Skill Lessons Skill Activity
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
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 – 1X10 = 10
2. Fill up the blanks – 1X10 = 10
3. Short note – 5X2 = 10
4. Match the Following – 1X10 = 10
Total = 40
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
62
POULTRY SECTOR LEVEL I
Curriculum for Egg Collection
Title : Egg Collection
Duration : 7 days
Qualification : 8th Std
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
S.No Skill Lessons Skill Activity
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
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 – 1X10 = 10
2. Fill up the blanks – 1X10 = 10
3. Short note – 5X2 = 10
4. Match the Following – 1X10 = 10
Total = 40
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
63
POULTRY SECTOR LEVEL I
Curriculum for Semen Collection
Title : Semen Collection
Duration : 7 days
Qualification : 8th Std
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
S.No Skill Lessons Skill Activity
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
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 – 1X10 = 10
2. Fill up the blanks – 1X10 = 10
3. Short note – 5X2 = 10
4. Match the Following – 1X10 = 10
Total = 40
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
64
POULTRY SECTOR LEVEL I
Curriculum for Egg Storage
Title : Egg Storage
Duration : 7 days
Qualification : 8th Std
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
S.No Skill Lessons Skill Activity
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
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 – 1X10 = 10
2. Fill up the blanks – 1X10 = 10
3. Short note – 5X2 = 10
4. Match the Following – 1X10 = 10
Total = 40
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
65
POULTRY SECTOR
LEVEL I
Curriculum for Fumigation
Title : Fumigation
Duration : 7 days
Qualification : 8th Std
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
S.No Skill Lessons Skill Activity
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
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 – 1X10 = 10
2. Fill up the blanks – 1X10 = 10
3. Short note – 5X2 = 10
4. Match the Following – 1X10 = 10
Total = 40
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
66
POULTRY SECTOR LEVEL I
Curriculum for Egg Candling
Title : Egg Candling
Duration : 7 days
Qualification : 8th Std
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
S.No Skill Lessons Skill Activity
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
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 – 1X10 = 10
2. Fill up the blanks – 1X10 = 10
3. Short note – 5X2 = 10
4. Match the Following – 1X10 = 10
Total = 40
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
67
POULTRY SECTOR LEVEL I
Curriculum for Hatchery Waste Disposal
Title : Hatchery Waste Disposal
Duration : 7 days
Qualification : 8th Std
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
S.No Skill Lessons Skill Activity
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
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 – 1X10 = 10
2. Fill up the blanks – 1X10 = 10
3. Short note – 5X2 = 10
4. Match the Following – 1X10 = 10
Total = 40
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
68
POULTRY SECTOR LEVEL I
Curriculum for Chick Transport and Delivery
Title : Chick Transport and Delivery
Duration : 7 days
Qualification : 8th Std
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
S.No Skill Lessons Skill Activity
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
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 – 1X10 = 10
2. Fill up the blanks – 1X10 = 10
3. Short note – 5X2 = 10
4. Match the Following – 1X10 = 10
Total = 40
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
69
POULTRY SECTOR LEVEL I
Curriculum for Raw Material Transport and Procurement
Title : Raw Material Transport and Procurement
Duration : 7 days
Qualification : 8th Std
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
S.No Skill Lessons Skill Activity
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
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 – 1X10 = 10
2. Fill up the blanks – 1X10 = 10
3. Short note – 5X2 = 10
4. Match the Following – 1X10 = 10
Total = 40
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
70
POULTRY SECTOR
LEVEL I
Curriculum for Sample Collection
Title : Sample Collection
Duration : 7 days
Qualification : 8th Std
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
S.No Skill Lessons Skill Activity
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
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 – 1X10 = 10
2. Fill up the blanks – 1X10 = 10
3. Short note – 5X2 = 10
4. Match the Following – 1X10 = 10
Total = 40
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
72
POULTRY SECTOR LEVEL I
Curriculum for Hatchery Sanitation
Title : Hatchery Sanitation
Duration : 7 days
Qualification : 8th Std
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
S.No Skill Lessons Skill Activity
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
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 – 1X10 = 10
2. Fill up the blanks – 1X10 = 10
3. Short note – 5X2 = 10
4. Match the Following – 1X10 = 10
Total = 40
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
73
POULTRY SECTOR
LEVEL I
Curriculum for Poultry Slaughter
Title : Poultry Slaughter Duration : 7 days
Qualification : 8th Std
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
S.No Skill Lessons Skill Activity
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
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 – 1X10 = 10
2. Fill up the blanks – 1X10 = 10
3. Short note – 5X2 = 10
4. Match the Following – 1X10 = 10
Total = 40
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
74
POULTRY SECTOR
LEVEL I
Curriculum for Packing and Storage
Title : Packing and Storage
Duration : 7 days
Qualification : 8th Std
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
S.No Skill Lessons Skill Activity
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
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 – 1X10 = 10
2. Fill up the blanks – 1X10 = 10
3. Short note – 5X2 = 10
4. Match the Following – 1X10 = 10
Total = 40
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
75
POULTRY SECTOR
LEVEL II
Curriculum for Poultry Farm Assistant
Title : Poultry Farm Assistant
Duration : 30 days
Qualification : 10th
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
S.No Skill Lessons Skill Activity
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
23. Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
Skill Lesson Skill Activity
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
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
77
POULTRY SECTOR
LEVEL – II
Curriculum for Poultry Breeder Farm Assistant
Title : Poultry Breeder Farm Assistant
Duration : 30 Days
Qualification : 10th
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
S.No. Skill Lessons Skill Activity
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
23 Field visit – Two days
Time allotment
Course level Theory Practical Total
(hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
79
POULTRY SECTOR LEVEL II
Curriculum for Brooding Assistant
Title : Brooding Assistant
Duration : 30 days
Qualification : 10th
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
S.No Skill Lessons Skill Activity
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.
23. Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
Skill Lesson Skill Activity
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
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
81
POULTRY SECTOR
LEVEL – II
Curriculum for Breeding Assistant
Title : Breeding Assistant
Duration : 30 Days
Qualification : 10th
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
S.No. Skill Lessons Skill Activity
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
15 Artificial insemination Practice artificial insemination for
birds in afternoon hours
16 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
23 Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
83
POULTRY SECTOR
LEVEL II
Curriculum for Feeding Assistant
Title : Feeding Assistant
Duration : 30 days
Qualification : 10th
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
S.No Skill Lessons Skill Activity
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.
23. Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
Skill Lesson Skill Activity
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
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
85
POULTRY SECTOR
LEVEL II
Curriculum for Poultry Vaccinator
Title : Poultry Vaccinator
Duration : 30 days
Qualification : 10th
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
S.No Skill Lessons Skill Activity
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
23. Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
Skill Lesson Skill Activity
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
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
87
POULTRY SECTOR
LEVEL II
Curriculum for Poultry Health Assistant
Title : Poultry Health Assistant
Duration : 30 days
Qualification : 10th
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
S.No Skill Lessons Skill Activity
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
23. Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
Skill Lesson Skill Activity
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
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
89
POULTRY SECTOR
LEVEL II
Curriculum for Poultry Waste Recycling Assistant
Title : Poultry Waste Recycling Assistant
Duration : 30 days
Qualification : 10th
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
S.No Skill Lessons Skill Activity
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
23. Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
Skill Lesson Skill Activity
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
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
91
POULTRY SECTOR
LEVEL III
Curriculum for Poultry Farm Manager
Title : Poultry Farm Manager
Duration : 90 days
Qualification : 12th
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
S.No Skill Lessons Skill Activity
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
Course level Theory Practical Total (hours)
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
Skill Lesson Skill Activity
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
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
94
POULTRY SECTOR
LEVEL III Curriculum for Hatchery supervisor
Title : Hatchery supervisor
Duration : 90 days
Qualification : 12th
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
S.No Skill Lesson Skill Activity
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
Course level Theory Practical Total (hours)
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
Skill Lesson Skill Activity
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
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
97
POULTRY SECTOR
LEVEL III
Curriculum for Poultry Farm Supervisor
Title : Poultry Farm Supervisor
Duration : 90 days
Qualification : 12th
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
S.No Skill Lesson Skill Activity
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
4 Systems of rearing
Different types of poultry houses, Layout of
poultry houses
5 Systems of rearing
Calculation of floor space, feeder space and
waterer space
6 Systems of rearing
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
vaccination schedule
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
Course level Theory Practical Total (hours)
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
Skill Lesson Skill Activity
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
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
100
POULTRY SECTOR LEVEL III
Curriculum for Poultry Breeder Farm Supervisor
Title : Poultry Breeder Farm Supervisor
Duration : 90 days
Qualification : 12th
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
S.No Skill Lesson Skill Activity
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
Course level Theory Practical Total (hours)
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
Skill Lesson Skill Activity
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
Minimum pass mark – 20
Minimum Attendance – 80%
Evaluation – 1 hour
Skill activity
1. 2 Activity – 2X25 = 50
2. Viva – 10
Total = 60
Minimum pass mark – 30
Minimum Attendance – 80%
103
FEED INDUSTRY SECTOR LEVEL I
Curriculum for Feed Milling
Title : Feed Milling
Duration : 7 days
Qualification : 8th Std
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
S.No Skill Lessons Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
104
FEED INDUSTRY SECTOR LEVEL I
Curriculum for Fodder and Fodder Seed Production
Title : Fodder and Fodder Seed Production
Duration : 7 days
Qualification : 8th Std
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
S.No Skill Lessons Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
105
FEED INDUSTRY SECTOR LEVEL II
Curriculum for Feed Mill Manager
Title : Feed Mill Manager
Duration : 30days
Qualification : 10th Std
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
S.No Skill Lessons Skill Activity
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
23 Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
107
FEED INDUSTRY SECTOR LEVEL II
Curriculum for Animal Feed Quality Supervisor
Title : Animal Feed Quality Supervisor
Duration : 30 days
Qualification : 10th
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
S.No Skill Lessons Skill Activity
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
20 Nutritional standards for compounded feeds
– Poultry
Nutritional standards of compound feeds
– Cattle
21 Nutritional standards for compounded feeds
– Poultry
Nutritional standards of compound feeds
– Poultry
22 Nutritional standards for compounded feeds
– Pigs
Nutritional standards of compound feeds
– Pig
23 Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
109
FEED INDUSTRY SECTOR LEVEL III
Curriculum for Feed Analytical Technical Assistant
Title : Feed Analytical Technical Assistant
Duration : 90 days
Qualification : 12th Std
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
S.No Skill Lessons Skill Activity
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
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
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
S.No Skill Lessons Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
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
S.No Skill Lessons Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
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
S.No Skill Lessons Skill Activity
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
Identification of sources of contamination
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
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
S.No Skill Lessons Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
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
S.No Skill Lessons Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
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
S.No Skill Lessons Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
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
S.No Skill Lessons Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
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
S.No Skill Lessons Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
121
MEAT SECTOR LEVEL I
Curriculum for Rendering Attendant
Title : Rendering Attendant
Duration : 7 days
Qualification : 8th
Std
Syllabus : Slaughter house by- products- 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
S.No Skill Lessons Skill Activity
1. Slaughter house by- products Identification of slaughter house by-
products
2. Poultry processing plant waste Collection of slaughter house by- products
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
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
S.No Skill Lessons Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
123
MEAT SECTOR LEVEL II
Curriculum for Slaughterhouse Quality Control Assistant
Title : Slaughterhouse Quality Control Assistant
Duration : 30 days
Qualification : 10th
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 by- products- 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
S.No Skill Lessons Skill Activity
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
Cleaning schedule for slaughter house
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 by- products 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,
reticulum and intestines
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
23 Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
125
MEAT SECTOR LEVEL II
Curriculum for Stunning Assistant
Title : Stunning Assistant
Duration : 30 days
Qualification : 10th
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
S.No Skill Lessons Skill Activity
1. Animal behavior Identification of animals
2. Animal handling and welfare at slaughter
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
penetrative type stunner
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
penetrative type stunner
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
23 Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
127
MEAT SECTOR LEVEL II
Curriculum for Sticking Assistant
Title : Sticking Assistant
Duration : 30 days
Qualification : 10th
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
S.No Skill Lessons Skill Activity
1. Animal behavior Identification of animals
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
23 Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
129
MEAT SECTOR LEVEL II
Curriculum for Master Flayer
Title : Master Flayer
Duration : 30 days
Qualification : 10th
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
S.No Skill Lessons Skill Activity
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
22 Revision Revision
23 Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
131
MEAT SECTOR LEVEL II
Curriculum for Meat Inspection Assistant
Title : Meat Inspection Assistant
Duration : 30 days
Qualification : 10th
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
S.No Skill Lessons Skill Activity
1. Importance of live animal inspection Preparation of the site for ante mortem
inspection of cattle/ buffalo
2. Facilities required for ante-mortem
inspection of cattle/ buffalo
Preparation of the site for ante mortem
inspection of sheep/ goat
3. Facilities required for ante-mortem
inspection of sheep/ goat
Preparation of the site for ante mortem
inspection of poultry
4. Facilities required for ante-mortem
inspection of poultry
Identification of live animals
5. Facilities required for ante-mortem
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
9 Facilities required for post mortem
examination of sheep/ goat carcass
Preparation of site for the post mortem
inspection of sheep/ goat carcass
10 Facilities required for post mortem
examination of poultry carcass
Preparation of site for the post mortem
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
22 Revision Revision
23 Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
133
MEAT SECTOR LEVEL II
Curriculum for Carcass Portioning Assistant
Title : Carcass Portioning Assistant
Duration : 30 days
Qualification : 10th
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
S.No Skill Lessons Skill Activity
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
beef and mutton carcass
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
of different food animals
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
Cleaning schedule for meat processing
hall
23 Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
135
MEAT SECTOR LEVEL II
Curriculum for Meat Packing Assistant
Title : Meat Packing Assistant
Duration : 30 days
Qualification : 10th
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
S.No Skill Lessons Skill Activity
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
22 Revision Revision
23 Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
137
MEAT SECTOR LEVEL II
Curriculum for Comminuted Meat Products Assistant
Title : Comminuted Meat Products Assistant
Duration : 30 days
Qualification : 10th
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
S.No Skill Lessons Skill Activity
1. Meat products Identification of raw material for
comminuted meat products
2. Value addition Identification of non meat ingredients for
comminuted meat products
3. Raw material needed for comminuted meat
products
Identification of equipment needed for
comminuted meat products
4. Non meat ingredients needed for
comminuted meat products
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
comminuted meat products
138
12 Preservation of comminuted meat products Different packing methods for
comminuted meat products
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
21 Employee hygiene Protective measures for employee hygiene
22 Revision Revision
23 Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
139
MEAT SECTOR LEVEL II
Curriculum for Thermal processed meat products Assistant
Title : Thermal processed meat products Assistant
Duration : 30 days
Qualification : 10th
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
S.No Skill Lessons Skill Activity
1. Meat products Identification of raw material for thermal
processed meat products
2. Value addition Identification of non meat ingredients for
thermal processed meat products
3. Raw material needed for thermal processed
meat products
Identification of equipment needed for
thermal processed meat products
4. Non meat ingredients needed for thermal
processed meat products
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
processed meat products
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
processed meat products
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
equipment in product processing
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
22 Employee hygiene Protective measures for employee hygiene
23 Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
141
MEAT SECTOR LEVEL II
Curriculum for Extruded meat products assistant
Title : Extruded meat products assistant
Duration : 30 days
Qualification : 10th
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
S.No Skill Lessons Skill Activity
1. Meat products Identification of raw material for
extruded meat products
2. Value addition Identification of non meat ingredients for
extruded meat products
3. Raw material needed for extruded meat
products
Identification of equipment 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
equipment in product processing
19 Facilities needed for Sensory evaluation Different parts of the extruded meat
products processing equipment
20 Employee hygiene Protective measures for employee hygiene
21 Revision Revision
22 Revision Revision
23 Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
143
MEAT SECTOR LEVEL II
Curriculum for Enrobed meat products assistant
Title : Enrobed meat products assistant
Duration : 30 days
Qualification : 10th
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
S.No Skill Lessons Skill Activity
1. Meat products Identification of raw material for
enrobed meat products
2. Value addition Identification of non meat ingredients for
enrobed meat products
3. Raw material needed for enrobed meat
products
Identification of equipment 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
16 Sanitizers and disinfectants Labeling of meat product packets
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
20 Employee hygiene Protective measures for employee hygiene
21 Revision Revision
22 Revision Revision
23 Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
145
MEAT SECTOR LEVEL II
Curriculum for Cured meat products assistant
Title : Cured meat products assistant
Duration : 30 days
Qualification : 10th
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
S.No Skill Lessons Skill Activity
1. Meat products Identification of raw material for cured
meat products
2. Value addition Identification of non meat ingredients for
cured meat products
3. Non comminuted meat product
Curing and smoking
Identification of equipment needed for
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
products processing area
Cleanliness of cured meat products
processing
area
15 Labelling on the product packets Sealing of master packs
16 Sanitizers and disinfectants Labeling of meat product packets
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
20 Employee hygiene Protective measures for employee hygiene
21 Revision Revision
22 Revision Revision
23 Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
147
MEAT SECTOR LEVEL III
Curriculum for Lairage supervisor
Title : Lairage supervisor
Duration : 90 days
Qualification : 12th
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
S.No Skill Lessons Skill Activity
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
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
inspection of cattle/ buffalo
Identification of abnormal animal
25 Facilities required for ante-mortem
inspection of sheep/ goat
Presentation of the site for ante- mortem
inspection
26 Facilities required for ante-mortem
inspection of pigs
Presentation of the animals for ante-
mortem inspection
27 Facilities required for ante-mortem
inspection of poultry
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
disposal of solid wastes from slaughter
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
57 Revision Revision
58 Revision Revision
59 Revision Revision
60 Revision Revision
61 Field visit
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
150
MEAT SECTOR LEVEL III
Curriculum for Slaughter operations Supervisor
Title : Slaughter operations Supervisor
Duration : 90 days
Qualification : 12th
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 by- products- 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
S.No Skill Lessons Skill Activity
1. Animal behavior Identification of animals
2. Animal handling and welfare at slaughter
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
8 Methods of controlling entry of
contaminants on carcass
Identification of sources of contamination
9 Sanitizers and disinfectants Efficiency of different sanitizers and
disinfectants
10 Cleaning operations and the facilities
required
Cleaning schedule for slaughter house
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
Assessment of unconsciousness in
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
Assessment of unconsciousness in
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
Assessment of unconsciousness in
gaseous stunning
25 Accidents in stunning Conditions in Improper stunning
26 Stunning and meat quality Assessment of bleeding efficiency in the
stunned animal
152
27 Cleanliness and maintenance of stunning
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
Preparation of site for the post mortem
inspection
153
51 Slaughter house by- products 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,
reticulum and intestines
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
59 Employee hygiene and safety Importance of Protective wear and dress
in slaughter house
60 Slaughter house record maintenance Preparation of hygiene and sanitation
check list
61 Field visit
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
154
MEAT SECTOR LEVEL III
Curriculum for Meat Processing Hall Supervisor
Title : Meat Processing Hall Supervisor
Duration : 90 days
Qualification : 12th
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
S.No Skill Lessons Skill Activity
1. Pre- slaughter stress and meat quality Assessment of stress on quality of meat
2. Significance of hygiene and sanitation in
meat processing hall
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
Identification of sources of contamination
in meat processing
6. Sanitizers and disinfectants Efficiency of different sanitizers and
disinfectants
7 Cleaning operations and the facilities
required
Cleaning schedule for processing hall
8 Employee hygiene and safety Importance of Protective wear and dress
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
cattle/ buffalo carcass
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
beef and mutton carcass
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
cattle/ buffalo carcass
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
36 Cleanliness and sanitation in portioning
carcass
Efficiency of different sanitizers and
disinfectants
37 Importance of Protective wear and dress in
portioning carcass
Protective measures for employee hygiene
38 Personal hygiene Identification of sources of contamination
in meat processing hall
39 Importance of maintaining temperature and
relative humidity of the processing hall
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
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
158
MEAT SECTOR LEVEL III
Curriculum for Sanitary and Quality Control Supervisor
Title : Sanitary and Quality Control Supervisor
Duration : 90 days
Qualification : 12th
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 by- products- 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 by- products-
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
S.No Skill Lessons Skill Activity
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
10 Facilities required for ante-mortem
inspection
Presentation of the site for ante- mortem
inspection
11 Accidents in stunning Conditions in Improper stunning
12 Cleanliness and maintenance of stunning
equipment
Different parts of different stunning
equipment
13 Slaughter house by- products 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
16 Methods of controlling entry of
contaminants on carcass
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
in meat processing hall
24 Cleaning operations and the facilities
required
Cleaning schedule for meat processing
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
31 Cleanliness and sanitation in portioning
carcass
Efficiency of different sanitizers and
disinfectants
32 Importance of Protective wear and dress in
portioning carcass
Protective measures for employee hygiene
33 Importance of maintaining temperature and
relative humidity of the processing hall
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
41 Processing hall record maintenance Preparation of hygiene and sanitation
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
meat processing hall
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
disposal of solid wastes from slaughter
house
Process for Treatment of Solid Waste
161
49 Slaughter house by- products 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
53 Processing hall record maintenance Preparation of hygiene and sanitation
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
Standard procedure and hygienic points to
be observed for hygienic meat handling
58 Sanitation and hygienic steps in handling
slaughter house by-products
Standard procedure and hygienic points to
be observed for hygienic edible offal
handling
59 Sanitation and hygienic steps in detention
and condemnation room
Standard procedure and hygienic points to
be observed in maintaining detention and
condemnation room
60 Revision Revision
61 Field visit
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
162
MEAT SECTOR LEVEL III
Curriculum for Meat quality control laboratory Technician
Title : Meat quality control laboratory Technician
Duration : 90 days
Qualification : 12th
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
S.No Skill Lessons Skill Activity
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
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
Collection of samples/ swabs for
microbial analysis of processing hall
premises
10 Cleanliness of cold store and hygienic
standards
Collection of samples/ swabs for
microbial analysis of cold store premises
11 Cleanliness of dispatch area and hygienic
standards
Collection of samples/ swabs for
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
of different food animals
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
49 Sanitizers and disinfectants Efficiency of different sanitizers and
disinfectants
50 Cleaning operations and the facilities
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
check list for quality assurance in
processing hall
53 Standard operations in products manufacture Preparation of hygiene and sanitation
check list for quality assurance in
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
58 Revision Revision
59 Revision Revision
60 Revision Revision
61 Field visit
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
166
MEAT SECTOR LEVEL III
Curriculum for Meat Products Supervisor
Title : Meat Products Supervisor
Duration : 90 days
Qualification : 12th
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
S.No Skill Lessons Skill Activity
1. Elements of meat hygiene Identification of visible contamination
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
Identification of sources of contamination
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
Collection of samples/ swabs for
microbial analysis of meat products
processing unit
8 Cleanliness of cold store and hygienic
standards
Collection of samples/ swabs for
microbial analysis of cold store premises
9 Cleanliness of dispatch area and hygienic
standards
Collection of samples/ swabs for
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
23 Sanitizers and disinfectants Efficiency of different sanitizers and
disinfectants
24 Cleaning operations and the facilities
required
Standard sanitary operating programme
25 Standard operations in products manufacture Preparation of hygiene and sanitation
check list for quality assurance in
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
comminuted and non comminuted meat
products
28 Value addition Identification of equipment needed for
comminuted and non comminuted meat
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
comminuted meat products
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
products for serving
40 Raw material needed for extruded meat
products
Different preservative techniques for
comminuted meat products
41 Non meat ingredients needed for extruded
meat products
Different packing methods for
comminuted meat products
42 Equipment needed for extruded meat
products
Presentation of the extruded meat
products for serving
43 Processing steps for extruded meat products Presentation of the enrobed meat products
for serving
44 Raw material needed for enrobed meat
products
Different preservative techniques 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
Different preservative techniques for
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
processed meat products
Sealing of individual packs
54 Equipment needed for thermal processed
meat products
Labeling of meat product packets
55 Processing steps for different thermal
processed meat products
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
products processing area
59 Zoonoses and occupational hazards Recording the temperature in processing
steps
60 Revision Revision
61 Field visit
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
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
S.No. Skill Lesson Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
171
SMALL RUMINANT SECTOR LEVEL – I
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
S.No. Skill Lesson Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
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
S.No. Skill Lesson Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
173
SMALL RUMINANT SECTOR
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
S.No. Skill Lesson Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
174
SMALL RUMINANT SECTOR LEVEL – I
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
S.No. Skill Lesson Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
175
SMALL RUMINANT SECTOR
LEVEL – II
Curriculum for Small Ruminants Farm Assistant
Title : Small Ruminants Farm Assistant
Duration : 30 Days
Qualification : 10th
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
S.No. Skill Lesson Skill Activity
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
23 Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
177
SMALL RUMINANT SECTOR LEVEL – II
Curriculum for Small Ruminants Breeding Assistant
Title : Small Ruminants Breeding Assistant
Duration : 30 Days
Qualification : 10th
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
S.No. Skill Lesson Skill Activity
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
23 Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
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
S.No Skill Lessons Skill Activity
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
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
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
S.No Skill Lessons Skill Activity
1. Importance of flock 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 recording of body temperature
5. Pulse rate Learning how to take pulse rate
6. Respiration rate Observation of recording 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. 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
23. Field visit - Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
183
SMALL RUMINANT SECTOR LEVEL – III
Curriculum for Small Ruminants Farm Supervisor
Title : Small Ruminants Farm Supervisor
Duration : 90 Days
Qualification : 12th
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
S.No. Skill Lesson Skill Activity
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
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
MinimumAttendance – 80%
186
PIGGERY SECTOR LEVEL I
Curriculum for Pig Farm Hygiene
Title : Pig Farm Hygiene Duration : 7 days
Qualification : 8th Std
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
S.No Skill Lessons Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
187
PIGGERY SECTOR LEVEL I
Curriculum for Pig Dewormer and Vaccinator
Title : Pig 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 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
S.No Skill Lessons Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
188
PIGGERY SECTOR LEVEL I
Curriculum for Pig Farrowing
Title : Pig Farrowing Duration : 7 days
Qualification : 8th Std
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
S.No Skill Lessons Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
189
PIGGERY SECTOR LEVEL I
Curriculum for Pig Farm Waste Management
Title : Pig Farm Waste Management Duration : 7 days
Qualification : 8th Std
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
S.No Skill Lessons Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
190
PIGGERY SECTOR
LEVEL – II
Curriculum for Pig Farm Assistant
Title : Pig Farm Assistant
Duration : 30 Days
Qualification : 10th
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
S.No. Skill Lesson Skill Activity
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
vaccination schedule
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
23 Field visit – Two days
Time allotment
Course level Theory Practical Total
(hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
192
PIGGERY SECTOR
LEVEL – II
Curriculum for Pig Feeding Assistant
Title : Pig Feeding Assistant
Duration : 30 Days
Qualification : 10th
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
S.No. Skill Lesson Skill Activity
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
3 Routine Farm Operation Visit to Piggery Farm to study the
routine farm operation
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
23 Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
194
PIGGERY SECTOR
LEVEL – II
Curriculum for Pig Fattening Assistant
Title : Pig Fattening Assistant
Duration : 30 Days
Qualification : 10th
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
S.No. Skill Lesson Skill Activity
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
19 Routine Farm Operation Visit to Piggery Farm to study the
routine farm operation
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
23 Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
196
PIGGERY SECTOR
LEVEL – II
Curriculum for Pig Farm Health Assistant
Title : Pig 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 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
S.No. Skill Lesson Skill Activity
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
23 Field visit – Two days
Time allotment
Course level Theory Practical Total
(hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
198
PIGGERY SECTOR LEVEL III
Curriculum for Pig Farm Supervisor
Title : Pig Farm Supervisor Duration : 90 days
Qualification : 12th
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
S.No Skill Lessons Skill Activity
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
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
201
PIGGERY SECTOR LEVEL III
Curriculum for Pig Breeding Supervisor
Title : Pig Breeding Supervisor Duration : 90 days
Qualification : 12th Std
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
S.No Skill Lessons Skill Activity
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
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
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
S.No. Skill Lesson Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
205
ANIMAL HEALTH SECTOR LEVEL – I
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
S.No. Skill Lesson Skill Activity
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
Observation of Collection of clinical
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
Observation of Collection of clinical
specimens in poisoning cases for
chemical examination 6 Collection and processing of clinical
specimens for histopathological and
molecular diagnostic pathology
Observation of Collection of clinical
specimens for histopathological and
molecular diagnostic pathology
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
Minimum pass mark – 30
Minimum Attendance – 80%
206
ANIMAL HEALTH SECTOR LEVEL – I
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
S.No. Skill Lesson Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
207
ANIMAL HEALTH SECTOR LEVEL – I
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
S.No. Skill Lesson Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
208
ANIMAL HEALTH SECTOR LEVEL II
Curriculum for Vaccine Manufacturing Assistant
Title : Vaccine Manufacturing Assistant
Duration : 30 days
Qualification : 10th
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
S.No Skill Lessons Skill Activity
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.
22 Revision Revision
23 Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
210
ANIMAL HEALTH SECTOR LEVEL II
Curriculum for Disease Monitoring/ Surveillance Assistant
Title : Disease Monitoring/ Surveillance Assistant
Duration : 30 days
Qualification : 10th
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
S.No Skill Lessons Skill Activity
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
22 Revision Revision
23 Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
212
ANIMAL HEALTH SECTOR LEVEL – II
Curriculum for Diagnostic Laboratory Assistant
Title : Diagnostic Laboratory Assistant
Duration : 30 days
Qualification : 10th
Std
Syllabus : Preparation of buffers and facilitating performance of laboratory tests –
staining method – inoculation techniques – fungal identification – detection
of parasitic ova – Sterilization.
Lesson plan
S.No Skill Lessons Skill Activity
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
23. Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
214
ANIMAL HEALTH SECTOR LEVEL – II
Curriculum for Zoonotic Disease Reporter
Title : Zoonotic Disease Reporter
Duration : 30 days
Qualification : 10th
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
S.No Skill Lessons Skill Activity
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
23. Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
216
ANIMAL HEALTH SECTOR LEVEL – II
Curriculum for Laboratory Equipment Handler
Title : Laboratory Equipment Handler
Duration : 30 days
Qualification : 10th
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
S.No Skill Lessons Skill Activity
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
23. Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
218
ANIMAL HEALTH SECTOR LEVEL – III
Curriculum for Neonatal Health Care
Title : Neonatal Health Care
Duration : 90 days
Qualification : 12th
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
S.No Skill Lessons Skill Activity
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
Course level Theory Practical Total (hours)
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
S.No 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
Minimum pass mark – 30
Minimum Attendance – 80%
221
ANIMAL HEALTH SECTOR LEVEL – III
Curriculum for Antibiotic Sensitivity Detection
Title : Antibiotic Sensitivity Detection
Duration : 90 days
Qualification : 12th
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
S.No Skill Lessons Skill Activity
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
methods of sterilization
Observation filtration, autoclaving and
hot-air sterilization
6. Assessing the efficacy of
disinfection/sterilization
Assessing the efficacy of
disinfection/sterilization
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
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
|
225
ANIMAL HEALTH SECTOR LEVEL – III
Curriculum for Leptospira Detection
Title : Leptospira Detection
Duration : 90 days
Qualification : 12th
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
S.No Skill Lessons Skill Activity
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
methods of sterilization
Assessing the efficacy of
disinfection/sterilization
8. Assessing the efficacy of
disinfection/sterilization
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
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
229
ANIMAL HEALTH SECTOR
LEVEL III
Curriculum for Community Animal Health Worker
Title : Community Animal Health Worker
Duration : 90 days
Qualification : 12th
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
S.No Skill Lessons Skill Activity
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
Identification of pregnant animals
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
230
17 Understanding clinical manifestations
of zoonotic disease – Brucellosis
Identification of bacterial zoonoses
– Anthrax
18 Understanding clinical manifestations
of zoonotic disease – Anthrax
Identification of bacterial zoonoses
– Leptospirosis
19 Understanding clinical manifestations
of zoonotic disease – Leptospirosis
Identification of viral zoonoses –
Rabies
20 Understanding clinical manifestations
of zoonotic disease – Rabies
Identification of viral zoonoses –
Avian influenza
21 Understanding clinical manifestations
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
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
Course level Theory Practical Total
(hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
232
ANIMAL HEALTH SECTOR
LEVEL III
Curriculum for Herd Health Programme
Title : Herd Health Programme
Duration : 90 days
Qualification : 12th
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
S.No Skill Lessons Skill Activity
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
Identification of pregnant animals
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
Course level Theory Practical Total
(hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
235
HEALTH SECTOR
LEVEL – III
Curriculum for Mastitis Diagnosis
Title : Mastitis Diagnosis
Duration : 90 Days
Qualification : 12th
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
S.No. Skill Lesson Skill Activity
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
5 Mastitis Clinical Syndrome
Peracute
How to Identify cases of peracute
mastitis
6 Mastitis Clinical Syndrome
Acute
How to Identify cases of Acute
Mastitis
7 Mastitis Clinical Syndrome
Subacute
How to Identify cases of Subacute
Mastitis
8 Mastitis Clinical Syndrome
Chronic
How to Identify cases of chronic
Mastitis
9 Mastitis Clinical Syndrome
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
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
238
HEALTH SECTOR
LEVEL – III
Curriculum for Animal Productivity Augmenter
Title : Animal Productivity Augmenter
Duration : 90 Days
Qualification : 12th
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
S.No. Skill Lesson Skill Activity
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
Course level Theory Practical Total
(hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
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
S.No. Skill Lesson Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
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
S.No. Skill Lesson Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
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
S.No. Skill Lesson Skill Activity
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
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
S.No. Skill Lesson Skill Activity
1 Goals of physiotherapy and Methods of
physiotherapy
Demonstrations of various methods
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
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
S.No Skill Lessons Skill Activity
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
23 Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
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
S.No Skill Lessons Skill Activity
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
20 Revision Revision
21 Revision Revision
22 Revision Revision
23 Field visit – Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
249
CLINICAL SECTOR
LEVEL – II
Curriculum for Pet Animal Trainer
Title :Pet Animal Trainer
Duration :30 Days
Qualification : 10th
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
S.No Skill Lessons Skill Activities
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
23. Field visit -Two days
Time allotment
Course
level
Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
251
CLINICAL SECTOR
LEVEL – II
Curriculum for Pet Spa Assistant
Title :Pet Spa Assistant
Duration :30 Days
Qualification : 10th
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
S.No Skill Lessons Skill Activities
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
23. Field visit -Two days
Time allotment
Course
level
Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
253
CLINICAL SECTOR LEVEL – III
Curriculum for Small Animal Care Taker
Title : Small Animal Care Taker
Duration : 90 Days
Qualification : 12th
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
S.No. Skill Lesson Skill Activity
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
51 Preparation of surgical sets for
gastrointestinal surgery
Preparation of surgical sets for
gastrointestinal surgery
52 Preparation of surgical sets for
ophthalmic surgery
Preparation of surgical sets for
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
Course level Theory Practical Total
(hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
256
CLINICAL SECTOR
LEVEL – III
Curriculum for Surgery Theatre and Radiology Assistant
Title : Surgery Theatre and Radiology Assistant
Duration : 90 Days
Qualification : 12th
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
S.No. Skill Lesson Skill Activity
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
38. Restraining and positioning of pet
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
40. Restraining and positioning of
farm animals
Learning handling, restraining and
positioning of farm animals for x ray
taking
41. Restraining and positioning of pet
animals and farm animals for
physiotherapy
Learning handling, restraining and
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
55. Restraining and positioning of
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
Course level Theory Practical Total
(hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
260
CLINICAL SECTOR LEVEL – III
Curriculum for Animal Birth Control Assistant
Title : Animal Birth Control Assistant
Duration : 90 Days
Qualification : 12th
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
S.No. Skill Lesson Skill Activity
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
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
263
CLINICAL SECTOR
LEVEL – III
Curriculum for Equine Farm Assistant
Title : Equine Farm Assistant
Duration : 90 Days
Qualification : 12th
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
S.No. Skill Lesson Skill Activity
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
27. Management of sick animal Points for sick animal management
28. body temperature Learning measurement of body temperature
29. pulse rate Learning measurement of pulse rate
30. respiration rate Learning measurement of respiration rate
31. First aids Identification first aid kits
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
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
266
CLINICAL SECTOR
LEVEL – III
Curriculum for Laboratory Assistant
Title : Laboratory Assistant
Duration : 90 Days
Qualification : 12th
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
S.No. Skill Lesson Skill Activity
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
Course level Theory Practical Total (hours)
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
268
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
Minimum pass mark – 30
Minimum Attendance – 80%
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
S.No Skill Lessons Skill Activity
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
23. Field visit - Two days
Time allotment
Course level Theory Practical Total (hours)
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
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
Minimum pass mark – 30
Minimum Attendance – 80%
271