PLTY301 Poultry Production

Updated: 13 March 2019
Credit Points 6
Responsible Campus Teaching Period Mode of Study
Armidale Trimester 2 Online
Intensive School(s)

Intensive schools are for students enrolled in Online Mode only, unless specified in the notes.

Start Finish Attendance Notes
28 August 2019 30 August 2019 Non-Mandatory None
Supervised Exam There is no supervised examination.
Pre-requisites ANPR211 or candidature in a postgraduate award
Co-requisites None
Restrictions PLTY501
Notes None
Combined Units PLTY501 - Poultry Production
Coordinator(s) Isabelle Ruhnke (
Unit Description

This unit examines aspects of poultry production. The industry structure, genetics, anatomy and function of relevant body systems, general management, health and product quality and safety for both meat and egg production will be discussed. Students enrolling in PLTY501 will be required to complete requirements at a higher level.

Prescribed Material


Note: Students are expected to purchase prescribed material. Please note that textbook requirements may vary from one teaching period to the next.

Poultry Science

ISBN: 9780131133754
Scanes, C.G., Brant, G. and Ensminger, M.E., Pearson/Prentice Hall 4th ed. 2003

Note: Available on eReserve through the Dixson Library.

Text refers to: Trimester 2, Online

Sturkie's Avian Physiology

ISBN: 9780124071605
Scanes, C.G., Academic Press 6th ed. 2015

Text refers to: Trimester 2, Online

Disclaimer Unit information may be subject to change prior to commencement of the teaching period.
Title Exam Length Weight Mode No. Words
Compulsory Case Study Presentation 35% 2500
Relates to Learning Outcomes (LO)

LO: 4

Compulsory Essay 25% 1500
Relates to Learning Outcomes (LO)

LO: 1-4

Compulsory Online Discussion 20%
Assessment Notes

Assessment of online discussion

Relates to Learning Outcomes (LO)

LO: 1-4

Compulsory Online Quizzes 20% 1000
Relates to Learning Outcomes (LO)

LO: 1-4

Learning Outcomes (LO) Upon completion of this unit, students will be able to:
  1. demonstrate a broad and coherent understanding of the management processes in poultry production;
  2. demonstrate an understanding of body systems that are of importance to the poultry industry, with regards to production, and response to diseases;
  3. appreciate the housing and environmental requirements of poultry; and thereby demonstrate the ability to work autonomously and apply well-developed judgment; and
  4. demonstrate a broad and coherent understanding of the breeding systems used in poultry production together with a working knowledge of the genetics involved.