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This comprehensive, weeklong workshop is for anyone interested in raising, breeding, hatching, marketing, cooking, exhibiting and preserving standard bred poultry. The breeder, farmer, consumer, chef and fancier would all benefit greatly from this forty plus hours of education. The week will include the nation’s top poultry specialists, live bird demonstrations and visits to local, sustainable model farms.
The week will begin with clarifying instruction of what defines standard bred poultry. Learn the basics of how to identify domestic breeds of chickens, ducks, geese and turkeys. You’ll learn the rich historical meaning of why certain breeds of poultry were established and what was they’re original intent when it was developed. You’ll learn the art of incubation; naturally and artificially. Learn how to collect eggs, properly store them and prepare them for hatching. Learn the necessary skills to successfully hatch your own eggs right on your farm. Other critical subjects will include poultry diseases, bio-security, basic poultry health management and the economics of production and marketing.
You will be introduced to basic breeding principles and the understanding of genetics. You will learn how to identify your productive birds, select your best breeders, set up your breeding pens and how to cull your flock. Learn the art of selecting for meat qualities, rate of growth, selecting for egg production and ongoing selection of breeding stock. You’ll be guided through the development of small business plan and how you can profit from your sustainable poultry farm.
Date: February 11th – 15th 2013
Begins: Monday, 12:00pm
Ends: Friday, 12:00pm
Deadline to register: February 1st.
Cost: $600.00 includes:
• Over 40 hours of instruction with the nation’s top poultry specialists.
• Continued education.
• (4) lunches.
• Complete training manual.
Western Piedmont Community College