SayPro Online Course SAQA 1151662007

Description

1.1. Current botanical terminology is understood.

Impact of pastures in relation to South African farming is applied.

The significance of veld types in terms plant succession and of livestock utilisation (carrying capacity) is described.

Different veld species are identified and described.

1.2. The origin of soil is understood.

The weathering of soil is understood

The implications of soil origin and its weathering has on soil characteristics is related to soil classification and implications for pastures.

1.3. Veld condition is assessed.

Veld condition practices are applied.

Veld management systems are correctly implemented.

Veld management layouts are designed

Veld rehabilitation is planned and implemented

Other veld management practices like radical improvement, restoration, reinforcement, resting and burning are applied correctly

1.4. The animal factor is understood and applied.

Conditions relating to the type and number of animals are considered.

Fodder supply is matched to the animal demand

Feed budget is calculated correctly

1.5. Classification and identification of pasture species is performed

site selection is done skilfully

Seed bed is prepared correctly

Sowing/planting is done

Irrigation is effective

Fertilization and the planning of a fertilization program are effective

2.1 Necessity for anatomical terminology is described.

Knowledge of positional terminology is demonstrated.

Knowledge of appropriate anatomical parts of the animal body and organs is demonstrated

2.2. Knowledge of the anatomy, functions and basic processes of all appropriate organs is demonstrated.

2.3. Knowledge of the anatomy, functions and basic processes of all appropriate muscles is demonstrated.

2.4. Knowledge of the anatomy, functions and basic processes of blood is demonstrated.

Knowledge of the anatomy, functions and basic processes of the cardiovascular system and circular system is demonstrated.

2.5. Knowledge of the anatomy, functions and basic processes of the respiratory system is demonstrated.

2.6. Knowledge of the anatomy, functions and basic processes of the gastrointestinal system is demonstrated.

2.7. Knowledge of the anatomy, functions and basic processes of the urogenital system is demonstrated.

2.8. Knowledge of the anatomy, functions and basic processes of the udder is demonstrated.

2.9. Knowledge of the anatomy, functions and basic processes of the endocrinological system is demonstrated.

3.1. Knowledge of appropriate calculations in the context of animal production is demonstrated

3.2. Knowledge of the cell and its components is demonstrated.

Knowledge of chromosomes and genes is demonstrated.

3.3. Knowledge of basic genetics is demonstrated and applied.

Knowledge of different breeding systems is demonstrated and applied.

Knowledge of selection is demonstrated and applied.

3.4. Knowledge of female reproductive and anatomy and physiology is demonstrated

Knowledge of male reproductive the anatomy and physiology is demonstrated

Knowledge of reproduction systems is demonstrated

Knowledge of copulation, fertilisation, gestation and lactation is demonstrated

4.1. Knowledge of appropriate economic terminology is demonstrated and applied

4.2. Knowledge of budget planning is demonstrated and applied.

All relevant aspects are included in the budget.

The budget is effective for all expected expenditures of a production unit.

4.3. The economic implications of interest rates are applied in the maintenance of a production unit.

4.4. The economic implications of inflation are applied in the maintenance of a production unit.

4.5. Knowledge of the principles of demand and supply is demonstrated.

The effect of the relationship between demand and supply on product price is understood and applied.

4.6. Financial planning is done effectively.

Stock is controlled and used effectively

Loss control is managed effectively.

Price indexes are calculated and applied

The planned profit margin has been maintained or improved upon.

5.1. Nutritional needs of any farm animal with regard to its appropriate production status is determined.

All factors that may have an influence on nutritional needs are identified and applied.

5.2. Knowledge of the basic digestive the anatomy and physiology of different farm animals is applied

Knowledge of enzyme systems and activities is demonstrated.

Knowledge of feed retention is demonstrated

Knowledge of microbial digestion is demonstrated

5.3. Fractionation of feeds is performed

Fractionation of feeds is analysed

Fractionation of feeds is applied

5.4. Knowledge of raw materials is demonstrated.

Appropriate raw materials are used effectively

Limitations with regard to inclusion levels are applied.

5.5. Knowledge of proteins, carbohydrates, fats, minerals and vitamins is demonstrated

Application of nutrients on cellular level is understood.

Knowledge of metabolism of nutrients is demonstrated

Knowledge of deficiency symptoms and implications is demonstrated

Application of nutrients is effective.

5.6. Knowledge of advantages and disadvantages demonstrated.

Knowledge of different drug activities and including percentages demonstrated.

Chemical additives applied responsibly.

5.7. Knowledge of different treatment methods is demonstrated.

Raw materials are treated effectively

5.8. Knowledge of the efficiency of licks is demonstrated.

Knowledge of animal requirements s applied.

Supplementation and maintenance of licks is effective.

5.9. Knowledge of different methods of formulation is demonstrated.

Computer skills are applied effectively

Appropriate rations are formulated correctly

6.1. Functioning of the South African Poultry Association and its associated advisory committees is understood.

Most important aspects of the broiler chicken industry are described.

Most important aspects of the egg industry are described

The role of the small farmer in the poultry industry is understood.

6.2. The origin, development and utilisation of poultry breeds are understood.

Knowledge of the conformational characteristics of each breed is applied.

Breeding principles that relate to commercial breeding lines are understood.

Production characteristics of each breed are applied.

6.3. Selection and breeding criteria for production are applied.
Functional evaluation of poultry breeds is done effectively.

6.4. The functions of all the main systems are understood.

Knowledge of the growth pattern of poultry is demonstrated.
Body changes during production are observed and the necessary adjustments are made

6.5. The formation and development of the egg is understood.
Factors influencing hatching viability of eggs are understood

6.6. Appropriate equipment is selected.
Appropriate equipment is installed correctly.
Appropriate equipment is operated effectively.
Appropriate equipment is maintained

6.7. Appropriate housing is selected.
Appropriate floor systems are selected
Battery is planned effectively
Ventilation plan is effective

6.8. Digestion of food is understood.
Absorption of food is understood
Metabolism of food is understood

6.9. Basic knowledge of appropriate diseases and illnesses is demonstrated.

Immunity and inoculation is understood.
Innoculation programs for different poultry production units are maintained correctly.
Basic knowledge of appropriate internal and external parasites is demonstrated.

Dosing program is maintained correctly.

Maintenance of a poultry production unit to prevent illnesses amongst poultry is discussed and described.

7.1. Knowledge of the organisation and structure of the pig industry is demonstrated.

7.2. The origin, development and utilisation of pig breeds are understood.

Knowledge of the conformational characteristics of each breed is applied.

Breeding principles that relate to commercial breeding lines are understood.

Production characteristics of each breed are applied.

7.3. Selection and breeding criteria for production are understood.

Principles of genetic improvement are applied.

Genetic abnormalities are identified.

Evaluation of pig breeds is done effectively.

7.4. Maintenance of piglets from birth to weaning phase is done correctly.

Maintenance of sows stages: (pregnancy, partus and lactation) is effective

Maintenance of boars is correct

All necessary records are kept accurately

7.5. The financial implication of nutrition as part of the production cost is understood.

Knowledge of the different sources of food is demonstrated.

Appropriate nutritional requirements of pigs in all the different production phases are correctly calculated.

Diets for each phase are formulated correctly.

A supplement program for minerals and vitamins is designed correctly.

7.6. Selection of pigs to e marketed is done correctly.

Factors when transporting pigs to be market are considered and applied

Knowledge of factors that could cause a loss in meat quality is demonstrated and applied.

7.7. Basic knowledge of appropriate diseases and illnesses is demonstrated.

Immunity and inoculation is understood.

Innoculation programs for different pig production phases are maintained correctly.

Basic knowledge of appropriate internal and external parasites is demonstrated.

Dosing program is maintained correctly.

Maintenance of a pig production unit to prevent illnesses amongst pigs is discussed and described.

7.8. Appropriate housing is selected and facilities planned for each production phase and activity.

Drain system is effective.

Water provision is effective

Appropriate floor systems are selected

Ventilation plan is effective.

7.9. Basic understanding of profit and loss is demonstrated.

The concept of a breeding unit is understood.

An economic analysis of a 100 sow unit is completed and interpreted accurately.

8.1. An organogram of the small stock industry is compiled

all role players and their respective functions are understood.

current stock numbers, distribution, production and consumption statistics are interpreted

marketing and the influence of red meat imports on local price determination is understood.

current national problems that the small stock industry experience are understood

8.2. The origin, development and utilisation of breeds is understood.

classification of breeds according to types is done.

knowledge of the number and distribution of the breeds is demonstrated.

knowledge of the conformational characteristics of each breed is applied.

breed is applied.

production potential of each breed is recognised

distinction between extensive and intensive production is identified and related to the choice of breeds

8.3. selection and breeding criteria for production is applied

performance and progeny testing are applied accurately

functional evaluation of breeds is done effectively

8.4. the factors influencing fertility are understood

the factors influencing reproduction efficiency is understood

knowledge of breeding systems and breeding seasons is demonstrated

knowledge of synchronisation is applied.

knowledge of artificial insemination is applied

pregnancy diagnosis is performed accurately

knowledge of appropriate biotechnology methods is demonstrated

8.5. Basic knowledge of appropriate diseases and illnesses is demonstrated.

immunity and inoculation is understood
inoculation programs for different small stock production units are maintained correctly
basic knowledge of appropriate internal and external parasites is demonstrated
dosing program is maintained correctly
basic knowledge of appropriate aspects of poisonous plants is demonstrated
maintenance of a small stock production unit to prevent illnesses amongst stock is discussed and described

8.6. knowledge of the different sources of food is demonstrated

appropriate nutritional requirements of small stock in all the different production phases are correctly fulfilled

rations for each phase are formulated correctly.

principles of supplementary and flush feeding are understood

formulation of licks is understood

8.7. basic knowledge of production systems is demonstrated
basic knowledge of the maintenance of different management programs is applied
principles of the sheep feedlot industry are applied

8.8. selection of mutton sheep to be marketed is done correctly
red meat classification system is understood
basic principles of wool, mohair and karakul pelts is applied

9.1. an organogram of the beef industry is compiled
all role players and their respective functions are understood
current stock numbers, distribution, production and consumption statistics are interpreted
marketing (procedures, current prices and price formulation) and the importance of red meat imports and exports on our local market is understood
current national problems that the red meat industry experiences are understood

9.2. the origin, development and utilisation of the most important breeds are understood
classification of breeds according to types is done
knowledge of the number and distribution of the breeds is demonstrated
knowledge of the conformational characteristics of each breed is applied
the production potential of each breed is recognised
distrinction between extensive and intensive production is identified and related to the choice of beef breeds.

9.3. selection and breeding criteria for beef production is applied according to adaptability and functional efficiency
performance and progeny testing are applied accurately
functional evaluation of breeds is done effectively

9.4. basic dissections of reproductive organs are performed systematically
appropriate organs are identified correctly
the factors influencing fertility are understood
the factors influencing reproduction efficiency are understood
knowledge of breeding systems and breeding seasons is demonstrated
knowledge of synchronisation is demonstrated
knowledge of artificial insemination is demonstrated and applied
pregnancy diagnosis is performed accurately
knowledge of appropriate biotechnology methods is demonstrated

9.5. appropriate equipment is selected
appropriate equipment is installed correctly
appropriate equipment is operated effectively
appropriate equipment is maintained
appropriate facilities are planned effectively
knowledge of correct handling and transporting of cattle is demonstrated

9.6. knowledge of the beef market understood
appropriate market is selected and the relevant concepts are applied
selection of cattle to be marketed is done correctly
red meat classification system is understood

9.7. basic knowledge of appropriate disease and illnesses is demonstrated
immunity and inoculation is understood
inoculation programs or different beef production units are maintained correctly
basic knowledge of appropriate internal and external parasites is demonstrated
dosing program is maintained correctly
basic knowledge on appropriate aspects of poisonous plants is demonstrated
maintenance of a beef production unit to prevent illnesses amongst stock is discussed and described

9.8. knowledge f the different sources of food is demonstrated
appropriate nutritional requirements of beef cattle in all the different production phases are correctly fulfilled
basic rations for each phase are formulated correctly
principles of supplementary feeding are understood
formulation of licks is understood

10.1. an organogram of the dairy industry is compiled
all role players and their respective functions are understood
distinction between the primary and secondary dairy industry is identified
current stock numbers, distribution, production and consumption statistics are interpreted
marketing (procedures, current prices and price formulation) and the importance of dairy products imports and exports on our, local market are understood
knowledge of registration of surplus/shortage is applied
current national problems that the small stock industry experience are understood

10.2. the origin and development of the breeds are understood
number and distribution of the breeds are known
knowledge of conformational characteristics of each breed is applied
production potential of each breed is recognised
distinction between extensive and intensive dairy production is identified and related to the choice of dairy breeds

10.3. selection and breeding criteria for milk production are applied
knowledge of performance and progeny testing is demonstrated
functional evaluation of breeds is done effectively

10.4. the factors influencing fertility are understood
the factors influencing reproduction efficiency are understood
knowledge of reproduction cycle is applied and a cow is maintained accordingly
knowledge of breeding systems is demonstrated
knowledge of synchronisation is demonstrated
knowledge of artificial insemination is applied
pregnancy diagnosis is performed accurately
knowledge of appropriate biotechnology methods is demonstrated
knowledge of the national milk performance and progeny testing scheme is demonstrated

10.5. basic knowledge on appropriate diseases and illnesses demonstrated

immunity and inoculation are understood
inoculation programs for different dairy production units are maintained correctly
basic knowledge of appropriate internal and external parasites is demonstrated
dosing program is maintained correctly
basic knowledge of appropriate aspects of poisonous plants is demonstrated
maintenance of a dairy production unit to prevent illnesses amongst stock is discussed and described

10.6. knowledge of the different sources of food is demonstrated
appropriate nutritional requirements of small stock in all the different production phases are correctly fulfilled
rations for each phase are formulated correctly
differences between conventional and computerised feeding systems are explained
principles of supplementary feeding are understood
formulation of licks is understood

10.7. appropriate equipment is selected
appropriate equipment is installed correctly
appropriate equipment is operated effective
knowledge of correct handling of cows demonstrated

10.8. herd structure is effective
appropriate housing is selected and facilities are planned for each production phase and activity
draining system is effective
water provision is effective
appropriate floor systems are selected
ventilation plan is effective

10.9. basic understanding of profit and loss is demonstrated
the concept of a production unit is understood
an economic analysis of a basic production unit is completed and interpreted accurately

11.1. confidence in speaking is demonstrated
fluency in current animal production terminology is demonstrated
integrated writing skills are demonstrated
reading skills are demonstrated
interpersonal skills are demonstrated
tasks, activity and report books are used and maintained effectively
record keeping is effective
processing of analytical observations is accurate
a wide range of data is interpreted correctly
filing system is maintained effectively
correspondence is handled effectively
telephone techniques are used effectively
appropriate and effective body language is displayed
effective communication with supervisor, peers and subordinates is demonstrated
11.2 conflict resolution skills are demonstrated
dynamics of negotiations are understood and demonstrated
knowledge of intercultural communication is applied
moral standards are adhered to
mutual respect for supervisor, peers and subordinates is demonstrated
a variety of routine and non routine responsibilities are handled effectively

Integrated assessment:

Assessment is continuous and done on the following basis:

Portfolio assessment:

continuous during the one semester of experiential training.
an evaluation register is given to each learner that guides them on the assessment of their experiential training.

Formative assessment:

class tests, tasks, practical assessment are conducted on an continuous basis throughout the semester.

a semester test per subject is also conducted and examination admission is achieved on a sub minimum of 40%.
Monthly reports on work done during experiential training, signed by the employer, are submitted.

Summative assessment:

One three hour written examination per subject
practical examination
a portfolio of models and practical work that has been compiled is assessed by the examiner
portfolio records are kept as per SERTEC requirements