contents...qualifications pack for piggery farmer 3 | p a g e keywords /terms description core...

Contents 1. Introduction and Contacts..………………………….1

2. Qualifications Pack……….……...........................2

3. Glossary of Key Terms …………………………………3

4. OS Units……………………………………………………….5

5. Annexure: Nomenclature for QP & OS……….52

6. Assessment Criteria……………………………………54

What are

Occupational Standards(OS)?

OS describe what

individuals need to do, know and understand in order to carry out a particular job role or function

OS are

performance standards that individuals must achieve when carrying out functions in the workplace, together with specifications of the underpinning knowledge and understanding

Contact Us:

Agriculture Skill Council of

India, 6th Floor, Building

No. 10, GNG Tower, Sector

44, Gurgaon Haryana-

122002 T: 0124-4814659 E-mail: [email protected]

SECTOR: AGRICULTURE AND ALLIED

SUB-SECTOR: Animal Husbandry

OCCUPATION: Small Ruminants & Others REFERENCE ID: AGR/Q4502 ALIGNED TO: NCO-2015/6121.0100 Brief Job Description: A piggery farmer is responsible for rearing of piglets in small

farms for the purpose of fattening and/or breeding depending upon the individual’s

farming budget/ investment plan.

Electives:

Elective 1- Fattening: The job holder is responsible for rearing of quality piglets for

fattening following good pig farm management practices

Elective 2- Breeding: The job holder is responsible for breeding improved breeds of

pig through good selection of piglets and following good pig farm management

practices.

Personal Attributes: Needs to be familiar with livestock management, animals

behaviours, characteristics and stress. Should possess an alert mind and physically

active body. Capable of handling strenuous farm activities and animal wastes

management. Should be able to work as per instructions given, be responsible for

own outcomes and work in a team if required.

Introduction

Qualifications Pack- Piggery Farmer

(Electives: Fattening/ Breeding)

Helpdesk Attendant

QUALIFICATIONS PACK - OCCUPATIONAL STANDARDS FOR AGRICULTURE AND ALLIED INDUSTRY

mailto:[email protected]

Qualifications Pack For Piggery Farmer

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Qualifications Pack Code AGR/Q4502

Job Role Piggery Farmer

Credits TBD Version number 1.0

Sector Agriculture & Allied Drafted on 28/08/15

Sub-sector Animal Husbandry Last reviewed on 30/10/16

Occupation Small Ruminants & Others

Next review date 10/07/22

NSQC Clearance on 22/08/2019

Job Role Piggery Farmer

Role Description

Responsible for rearing quality piglets for fattening under improved dwelling conditions and breeding of pigs through good selection of piglets and good pig farm management practices.

NSQF level

Minimum Educational Qualifications

Maximum Educational Qualifications

4

Ability to read and write; Preferably 5th Std.

NA

Training (Suggested but not mandatory)

NA

Minimum Job Entry Age 18 Years

Experience NA

Applicable National Occupational

Standards (NOS)

Compulsory:

1. AGR/N4501 Construct pig house/shed in appropriate site location

2. AGR/N4504 Undertake health and care management of pigs

3. AGR/N9903 Maintain health & safety at the workplace

4. AGR/N9908 Undertake basic entrepreneurial activities for small enterprise

Electives (mandatory to select at least one): Elective-1: Fattening

1. AGR/N4506 Select quality piglets for fattening and

managing farm using good husbandry practices

2. AGR/N4505 Prepare nutritive feed and feeding

management

Elective-2: Breeding

1. AGR/N4502 Select quality piglets for breeding & welfare

management

2. AGR/N4503 Carry out breeding procedures in well

managed conditions

Performance Criteria As described in the relevant OS units

Job

Det

ails


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Keywords /Terms Description

Core Skills/Generic Skills

Core Skills or Generic Skills are a group of skills that are key to learning and working in today's world. These skills are typically needed in any work environment. In the context of the NOS, these include communication related skills that are applicable to most job roles.

Function Function is an activity necessary for achieving the key purpose of the sector, occupation, or area of work, which can be carried out by a person or a group of persons. Functions are identified through functional analysis and form the basis of NOS.

Job role Job role defines a unique set of functions that together form a unique employment opportunity in an organization.

Knowledge and Understanding

Knowledge and Understanding are statements which together specify the technical, generic, professional and organizational specific knowledge that an individual needs in order to perform to the required standard.

National Occupational Standards (NOS)

NOS are Occupational Standards which apply uniquely in the Indian context

Occupation Occupation is a set of job roles, which perform similar/related set of functions in an industry.

Organisational Context Organisational Context includes the way the organization is structured and how it operates, including the extent of operative knowledge managers have of their relevant areas of responsibility.

Performance Criteria Performance Criteria are statements that together specify the standard of performance required when carrying out a task.

Qualifications Pack(QP) Qualifications Pack comprises the set of NOS, together with the educational, training and other criteria required to perform a job role. A Qualifications Pack is assigned a unique qualification pack code.

Qualifications Pack Code

Qualifications Pack Code is a unique reference code that identifies a qualifications pack.

Scope Scope is the set of statements specifying the range of variables that an individual may have to deal with in carrying out the function which have a critical impact on the quality of performance required.

Sector Sector is a conglomeration of different business operations having similarbusinesses and interests. It may also be defined as a distinct subset of the economy whose components share similar characteristics and interests.

Sub-Sector Sub-sector is derived from a further breakdown based on the characteristics and interests of its components.

Sub-functions Sub-functions are sub-activities essential to fulfil the achieving the objectives of the function.

Technical Knowledge Technical Knowledge is the specific knowledge needed to accomplish specific designated responsibilities.

Unit Code Unit Code is a unique identifier for a NOS unit, which can be denoted with an ‘N’

Unit Title Unit Title gives a clear overall statement about what the incumbent should be able to do.

Vertical Vertical may exist within a sub-sector representing different domain areas or the client industries served by the industry.

Def

init

ion

s


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Keywords/ Terms Description

NSQF National Skill Qualification Framework

NOS National Occupational Standards

PPE Personal Protective Equipment

Kcal Kilocalories

Kg Kilogram

BIS Bureau of Indian Standard

QPM Quality Protein Maize

AGR/N4501 Construct pig house/ shed in appropriate site location

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Overview

This unit deals with the skills and knowledge required for a learner to carry out construction

of pig sty/ shed as per given piggery requirements.

National Occupational

Standard


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Unit Code AGR/N4501

Unit Title (Task)

Construct pig house/shed in appropriate site location

Description This unit is designed to prepare learners with the required learning outcomes for constructing pig house/sty in a small farm land or private land independently or together with other co-workers. The individual should ideally have a design based on budget, geographical location, availability of land, and materials, number of pigs, etc.

Scope This unit/task covers the following:

Work safely

Assess site location to determine housing requirements

Construct required housing structures

Post work activities

Performance Criteria(PC) w.r.t. the Scope

Element Performance Criteria Work safely

The user/individual on the job should be able to: PC1. use appropriate personal protective equipment prior to carrying out the work

in line with relevant occupational health & safety guidelines PPE: Appropriate footwear; rubber gloves; apron; safety kits, etc.

PC2. assess potential risks related to work and implement relevant safety measures where applicable

PC3. exercise safe working practices while dealing with sharp tools and construction accessories

PC4. follow relevant electrical safety practices whenever required

Assess site location to determine housing requirements

The user/individual on the job should be able to: PC5. obtain tools, equipment and materials required for constructing housing

accommodation for pigs PC6. confirm that the selected tools and equipment are in working order and safe

to handle Tools & equipment: Hammers, saw, drillers, etc.

PC7. identify appropriate housing site based on the following parameters: Parameters: Free air movement and natural good ventilation; north-south facing; prevent excessive exposure to sunlight to check problems of sun burns and heat stress; avoid extreme cold conditions; slightly slope surface to allow drainage; availability of land; adequate water supply; access to roads; not liable to flooding; soil not clayey or slushy; etc.

PC8. maintain appropriate distance from dwelling, factories, dairies, poultry farms, food grains storage, fire sources, garbage dumps, etc. as per relevant standards requirements

PC9. obtain information of appropriate housing designs and investment costs from reliable sources such as experts, farmers’ associations, etc.

PC10. identify the required type of pig sty as per job requirements

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Types of pig sty: Backyard pig house/shed made of mud and bamboo, concrete floor with asbestos roofing, etc.

PC11. estimate land area required to carry out the construction activity PC12. check that appropriate space requirements for each animal is determined

based on the following factors Requirements: Weight, number of pigs per group, air temperature, methods of feeding, ventilation and flooring type, etc.

PC13. ensure that the pig sty is designed to house each pen with animals of same age, sex and purpose

PC14. select appropriate type of construction materials for housing the structures depending upon the climatic conditions and geographical locations Materials: Floors & walls e.g. mud, wood, bamboo sticks, concrete, stone slabs, bricks, etc.; roofs e.g. RCC flat type or garbled, thatched, grass, reeds, straws, leaves, etc.

Construct required housing structures

The user/individual on the job should be able to: PC15. use approved method to construct housing structures as per required

specifications Specifications: Space requirements, number of pens for categories of pigs, doors and windows for ventilations, etc.

PC16. ensure the construction of proper drainage system to drain out animals wastes

PC17. verify that water troughs and feeders are placed in location accessible to animals and cleaners/attendants

PC18. check that flooring is not slippery, walls are capable of restraining animals and roof provides good shading and protection from heat & rain

PC19. apply recommended work procedures while installing any electrical connections to the housing accommodation


The user/individual on the job should be able to: PC20. leave the work area in a safe condition after completing work PC21. return all tools and equipment in appropriate storage location PC22. safely dispose wastes materials in line with environmental health & safety

guidelines PC23. report any work related problems or issues to appropriate personnel in line

with relevant regulatory and safety requirements

Knowledge and Understanding (K)

A. Organizational Context

(Knowledge of the

company /

organization and

its processes)

The user/individual on the job needs to know and understand: KA1. relevant health and safety requirements applicable in pig farming KA2. own job role and responsibilities and sources for information pertaining to

entitlements, job role and responsibilities in pig farming KA3. inter-dependent functions, lines and procedures in the pig farming KA4. who to approach for support in order to obtain work related instructions,

clarifications and support KA5. importance of following health, hygiene, safety and quality standards and the

impact of not following the standards on consumers and the business KA6. relevant people and their responsibilities within the work area


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B. Technical Knowledge

The user/individual on the job needs to know and understand: KB1. use of appropriate personal protective equipment (PPE) required during

construction of housing structures for pigs KB2. identify hazards associated with the work and adhere to relevant health and

safety practices KB3. comply with relevant regulations and instructions related to livestock rearing

& management KB4. range of housing types and materials used KB5. list of tools and equipment used in livestock housing construction KB6. importance of referring to information from reliable sources on housing

designs KB7. factors affecting site selection KB8. relevant BIS standards on pig housing KB9. importance of land and water in pig farming KB10. approved techniques used in constructing pig sty KB11. basic housing structures required in a pig sty KB12. role of good drainage system in a pig sty KB13. required specifications of structures such as floors, walls & roofs in a pig sty KB14. importance of segregating pigs on elements such as age, sex & purpose KB15. how to estimate space requirements of a pig sty KB16. common terminology of piggery KB17. safe work practices to be followed while carrying out construction activity KB18. adherence to relevant livestock farming regulations KB19. return all the used tools and equipment safely to their respective storage

Skills (S)

A. Core Skills/

Generic Skills

Writing Skills

The user/ individual on the job needs to know and understand how to: SA1. fill relevant farm record keeping book, write in local language or English

production figures, quality related information, daily operational costs, etc. SA2. record daily farm activities such as feeding, weighing, cleaning, etc. SA3. document age, sex, weight and number of livestock

Reading Skills

The user/individual on the job needs to know and understand how to: SA4. understand safety symbols on farm tools & equipment used SA5. read instructions of information provided in local language related to work SA6. interpret markings on pigs correctly

Oral Communication (Listening and Speaking skills)

The user/individual on the job needs to know and understand how to: SA7. inform relevant authority of issues or any or problems in work area in any

language understood locally SA8. take instructions completely so that no instruction is missed or misunderstood SA9. seek clarification and understanding where instructions are not clear in any


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language understood locally SA10. use common piggery terms and jargons where required

B. Professional Skills

Decision Making

The user/individual on the job needs to know and understand how to: SB1. when faced with difficult decisions seek clarification from reliable sources on

how to select appropriate breeds for fattening as marketability, longevity, free from genetic defects, etc.

Plan and Organize

The user/individual on the job needs to know and understand how to: SB2. plan and organize own work in a way that all activities are completed in time

and as per specifications SB3. plan and organize an efficient work flow by keeping records of farm activities,

good agricultural practices for pig farming, etc.

Customer Centricity

NA

Problem Solving

NA

Analytical Thinking

NA

Critical Thinking

NA


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NOS Version Control

NOS Code AGR/N4501


Industry Agriculture & Allied Drafted on 28/08/15

Industry Sub-sector Animal Husbandry

Last reviewed on 30/10/16

Occupation Small Ruminants & Others Next review date

10/07/22

AGR/N4504 Undertake health and care management of pigs

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Overview

This unit deals with the skills and knowledge required to manage health and welfare of farm

animals such as pigs.


Standard


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Unit Code AGR/N4504

Unit Title (Task)

Undertake health and care management of pigs

Description This unit is specifically designed to prepare learners with the required learning outcomes for health and care management for pigs.


Work safely

Plan health management for farm pigs

Identify and controlling diseases in pigs

Care management of pig





in line with relevant occupational health & safety guidelines PPE: Appropriate footwear; rubber gloves; apron; gloves, safety kits, etc.



PC4. implement preventive measures to control the spread of communicable diseases from attendant to animals

Plan health management for farm pigs

The user/individual on the job should be able to: PC5. obtain tools and materials required for carrying out health assessment and

management of pigs in line with standard husbandry procedures PC6. confirm that the selected tools and materials are in working order and safe to

handle PC7. prepare a work plan and coordinate with others involved how to undertake

the work PC8. set up and maintain appropriate health assessment and management records

Records: E.g. sex, breed, date of birth, birth weight, weaning weight, marking, identification number of boar and sow, health examination, feeding track, etc.

PC9. follow relevant compliances in livestock handling practices to minimize the risk of animal stress and injury

PC10. provide farm pigs with sufficient and effective land enclosure to freely move, and maintain their physical functioning

Identify and controlling diseases in pigs

The user/individual on the job should be able to: PC11. monitor the physical condition, behaviour and general well-being of pigs at

regular intervals and identify any visible abnormal symptoms Symptoms: E.g. loss of appetite, rapid breathing, high body temperature,

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inflammation of eyes, dull skin & hair, limped tail, skin irritation, severe diarrhoea, stays separate from the herd, etc.

PC12. seek medical intervention of veterinary practitioner to inspect and carry out disease control methods

PC13. ensure that recommended disease control measures are implemented according to the type of disease Type of disease: E.g. parasitic, swine fever, hog cholera, enteric colibacilosis, etc. Control measures: Quarantine, vaccination, medication, proper hygiene, clean drinking water & water troughs, disinfect pens, appropriate diet, etc.

PC14. comply with recommended control measures to minimize piglets mortality due to non-infectious causes Causes: Sows crushing piglets, absence of attendant during birthing, inadequate infrastructures, non-supplement of colostrum, etc.

PC15. adhere to deworming schedule recommended in relevant livestock health and welfare standards

PC16. ensure that pigs are not scavenging or feeding on unhygienic places PC17. wash animal faeces regularly with water and disinfectants and keep the pens

dry PC18. ensure that the roof, walls, floor and feeding equipment are properly clean

for letting the animals to enter PC19. check that appropriate bio-security procedures are put in places to control

the spread of zoonotic diseases PC20. check that grazing pigs are properly washed frequently in a week or as per

requirements PC21. maintain timely feeding of pigs in required quantity PC22. ensure that good housing management practices are followed to prevent

mortality and diseases in pigs Practices: E.g. provide farrowing pan, appropriate heating and cooling arrangement, provide creeps or piglet nest/box, iron/vitamins supplements, clean feeding and dwelling area, etc.

PC23. follow scientific feeding programme as per growth stage and in accordance with relevant regulations related to animal health & welfare

PC24. verify that the pigs are sufficiently hydrated to prevent diseases PC25. provide mineral mixture and liver tonic as per requirement of pigs

Care management of pig

The user/individual on the job should be able to: PC26. comply with relevant care management practices for different classes of pigs

Classes of pigs: Pregnant sow/gilt, pre and post farrowing sows, newly born piglet, breeding boar and gilt, etc.

PC27. use approved procedures while carrying out practices like weaning, castration and method of castration, etc.

PC28. seek assistance of veterinary practitioner while conducting scientific castration

PC29. ensure proper post care of castrated pigs and take support from veterinary experts if some adverse occurs after the procedures


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Post work activities The user/individual on the job should be able to: PC30. record preventive medication recommended by veterinary health experts for

future reference PC31. leave the work area in a safe condition after completing work PC32. return all tools and equipment in appropriate storage location PC33. safely dispose wastes materials in line with environmental health & safety

guidelines PC34. report any work related problems or issues to appropriate authority in

accordance with relevant regulatory and safety requirements



(Knowledge of the

company /

organization and

its processes)








safety practices KB3. comply with relevant regulations and instructions related to livestock rearing,

breeding & management KB4. list of tools and equipment used in breeding KB5. importance of referring to information from reliable sources on breeding KB6. different breeding technique of pig KB7. advantage and disadvantage of natural breeding KB8. advantage and disadvantage of artificial insemination KB9. how to detect heat and estrus cycle in pig KB10. various precautionary taken during artificial breeding KB11. different types of materials required for artificial insemination KB12. procedures used to carry out artificial insemination in pig KB13. relevant regulations in livestock health & welfare KB14. importance of maintaining breeding procedures KB15. required breeding ratio of boars to gilts in pen confinement KB16. disposal of wastes materials in line environmental health and safety

guidelines KB17. return all the used tools and equipment safely to their respective storage KB18. common terminology of piggery KB19. basic anatomy and physiology of pigs KB20. basic reproductive parameters of pig


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KB21. normal body temperature, respiratory, pulse rate of pig KB22. various body parts of pigs on which vital rates are recorded and instruments

used

Skills (S)

A. Core Skills/

Generic Skills

Writing Skills



Reading Skills

The user/individual on the job needs to know and understand how to: SA4. understand safety symbols on equipment used SA5. read instructions of information provided in local language related to work SA6. interpret markings on pigs correctly






Decision Making



Plan and Organize




Customer Centricity

NA


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Problem Solving

NA

Analytical Thinking

NA

Critical Thinking

NA


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NOS Version Control

NOS Code AGR/N4504






10/07/22

AGR/N9903 Maintain health & safety at the workplace

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Overview

This unit is about dealing with health and safety of the farmers and coworkers at workplace.


Standard


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Unit Code AGR/N9903

Unit Title (Task)

Maintain health & safety at the workplace

Description This OS is for the cultivator who is responsible for maintaining health and safety of self and others coworkers at workplace


Maintain clean and efficient workplace

Render appropriate emergency procedures


Element Performance Criteria

Maintain clean and efficient workplace

To be competent, the individual must be able to:

PC1. undertake basic safety checks before operation of all machinery and vehicles and hazards are reported to the appropriate supervisor

PC2. work for which protective clothing or equipment is required is identified and the appropriate protective clothing or equipment is used in performing these duties in accordance with workplace policy

PC3. read and understand the hazards of use and contamination mentioned on the labels of pesticides/fumigants etc

PC4. assess risks prior to performing manual handling jobs, and work according to currently recommended safe practice.

PC5. use equipment and materials safely and correctly and return the same to designated storage when not in use

PC6. dispose of waste safely and correctly in a designated area PC7. recognise risks to bystanders and take action to reduce risk associated with

jobs in the workplace PC8. perform your work in a manner which minimizes environmental damage all

procedures and work instructions for controlling risk are followed closely PC9. report any accidents, incidents or problems without delay to an appropriate

person and take necessary immediate action to reduce further danger

Render appropriate emergency procedures

To be competent, the individual must be able to:

PC10. follow procedures for dealing with accidents, fires and emergencies, including communicating location and directions to emergency

PC11. follow emergency procedures to company standard / workplace requirements

PC12. use emergency equipment in accordance with manufacturers' specifications and workplace requirements

PC13. provide treatment appropriate to the patient's injuries in accordance with recognized first aid techniques

PC14. recover (if practical), clean, inspect/test, refurbish, replace and store the first aid equipment as appropriate

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PC15. report details of first aid administered in accordance with workplace procedures


A. Organizational Context (Knowledge of the company / organization and its processes)

The user/individual on the job needs to know and understand: KA1. personal hygiene and fitness requirements KA2. your general duties under the relevant health and safety legislation KA3. what personal protective equipment and clothing should be worn and how it

is cared for KA4. the correct and safe way to use materials and equipment required for your

work KA5. the importance of good housekeeping in the workplace KA6. safe disposal methods for waste KA7. methods for minimizing environmental damage during work


The user/individual on the job needs to know and understand: KB1. the risks to health and safety and the measures to be taken to control those

risks in your area of work KB2. workplace procedures and requirements for the treatment of workplace

injuries/illnesses KB3. basic emergency first aid procedure KB4. local emergency services KB5. why accidents, incidents and problems should be reported and the

appropriate action to take

Skills (S)

A. Core Skills/

Generic Skills

Writing Skills

The user/ individual on the job needs to know and understand how to: SA1. mention the data which are required for record keeping purpose SA2. report problems to the appropriate personnel in a timely manner write

descriptions and details about incidents in reports

Reading Skills

The user/individual on the job needs to know and understand how to: SA3. read instruction manual for hand tool and equipment


The user/individual on the job needs to know and understand how to: SA4. communicate clearly and effectively with others like farmers, concerned

officer/stakeholders SA5. comprehends information shared by senior people and experts


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Decision Making

The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to types of tools to be used identify need of first

aid and render it accordingly

Plan and Organize

The user/individual on the job needs to know and understand how to: SB2. schedule daily activities and drawing up priorities; allocate start times,

estimation of completion times and materials, equipment and assistance required for completion

Customer Centricity

The user/individual on the job needs to know and understand how to: SB3. manage relationships with co-workers and managers of the who may be

stressed, frustrated, confused or angry

Problem Solving

The user/individual on the job needs to know and understand how to: SB4. think through the problem, evaluate the possible solution(s) and suggest an

optimum /best possible solution(s) SB5. deal with clients lacking the technical background to solve the problem on

their own SB6. identify immediate or temporary solutions to resolve delays

Analytical Thinking

NA

Critical Thinking

The user/individual on the job needs to know and understand how to: SB7. Identify risks and hazards at the workplace SB8. evaluate the available safety and health measures to check if they are

ready for use


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NOS Version Control

NOS Code AGR/N9903



Industry Sub-sector Generic Last reviewed on 30/10/16

Occupation Generic Next review date 10/07/22

AGR/N9908 Undertake basic entrepreneurial activities for small enterprise

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Overview

This unit refers to trading skills and knowledge recommended for small entrepreneur to

market and sell produces.


Standard


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Unit Code AGR/N9908

Unit Title (Task)

Undertake basic entrepreneurial activities for small enterprise

Description The OS unit deals with the job duties of small entrepreneur and how to undertake basic entrepreneurial activities.


Undertake basic small entrepreneurial activities

Performance Criteria (PC) w.r.t. the Scope

Element Performance Criteria

Undertake basic small entrepreneurial activities

The user/individual on the job should be able to: PC1. seek information regarding demand and supply of produce in the market PC2. identify target customers and assess their needs such as amount required,

purpose, quality, expectations, etc. PC3. perform basic accounting such calculating expenditure incurred, costing and

pricing of produce PC4. ensure that the cost of production, transportation and marketing are included

in costing and pricing PC5. collect information related to various subsidies/funds offered by the

Government, authorized state units and other financial institutions involved with the promotion of the produce

PC6. comply with relevant regulations in marketing of the produce PC7. track information related to wholesale and retail price of the produce PC8. record daily sell and purchase of items in designated log books, register, etc. PC9. record quantity, quality, date of manufacture and batch number of every

produce accurately PC10. identify appropriate marketing channels related to the produce considering

requirements and constraints



(Knowledge of the

company /

organization and

its processes)

The user/individual on the job needs to know and understand: KA1. relevant legislation, standards, policies, and procedures related to the

produce KA2. relevant health and safety requirements applicable in the enterprise KA3. own job role and responsibilities and sources for information pertaining to

marketing of produce KA4. who to approach for support in order to obtain market related information

and clarifications KA5. importance of following health, hygiene, safety and quality standards and the

impact of not following the standards on consumers and the business KA6. relevant people and their responsibilities within the market KA7. escalation matrix and procedures for reporting regulatory issues KA8. documentation and related procedures applicable in the context of work

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The user/individual on the job needs to know and understand: KB1. basic accounting such calculating expenditure incurred, total cost of

production KB2. how to determine market value of the produce KB3. relevant regulations related to marketing and sale of the produce KB4. various trading channels of produce and their margin of profit KB5. various subsidies/funds offered by the Government, authorized state units

and other financial institutions involved with the promotion and sale of produce

KB6. strategies for choosing and exploiting marketing channels related to the produce such as retailers, farms, vendors, whole-sellers (mandi), related companies, marketing associations, cold storage owners, exporters, etc.

Skills (S)

A. Core Skills/

Generic Skills

Writing Skills

The user/ individual on the job needs to know and understand how to: SA1. record marketing activities, schedules, etc. in logs, registers, etc. in English or

local language SA2. fill details of expenditure incurred, stock status of material, monthly sales and

distribution, etc. in English or local language

Reading Skills

The user/individual on the job needs to know and understand how to: SA3. read basic instructions and information in English or local language related to

entrepreneurial activities


The user/individual on the job needs to know and understand how to: SA4. communicate effectively with co-workers, subordinates, customers,

exporters, etc. SA5. seek clarification and understanding where instructions are not clear in any

language understood locally SA6. follow instructions from responsible authority completely in order to avoid

miscommunication or conflicts at work


Decision Making

The user/individual on the job needs to know and understand how to: SB1. seek clarification from responsible authority when faced with difficult

decisions

Plan and Organize

The user/individual on the job needs to know and understand, how to: SB2. all activities necessary for the marketing and selling of the produces are

completed in time and as per standard quality procedures


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Customer Centricity

The user/individual on the job needs to know and understand how to: SB3. use customer demand as a key factor for production targets SB4. assess and meet customer satisfaction objectives to guide quality

considerations at work SB5. present oneself and deal with customers in a professional and courteous

manner SB6. ensure customer receives a fair deal in business transactions with the

organisation

Problem Solving

NA

Analytical Thinking

The user/individual on the job needs to know and understand how to: SB7. analyze right timing to market the main product and by-products SB8. prepare plan to get right price of product without compromising the quality of

product and by-products SB9. identify the cost effective marketing channels related to produce considering

requirements and constraints

Critical Thinking

The user/individual on the job needs to know and understand how to: SB10. evaluate the demand and supply gaps related to product SB11. Identify target customers whose needs can be serviced at mutually acceptable

price and quality


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NOS Version Control

NOS Code AGR/N9908


Industry Agriculture and Allied Drafted on 31/01/16

Industry Sub-sector Generic Last reviewed on 30/10/16

Occupation Generic Next review date 10/07/22

AGR/N4506 Select quality piglets for fattening and managing farm using good husbandry

practices

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Overview

This unit deals with the skills and knowledge required to effectively carry out selection of

quality piglets for fattening under recommended dwelling conditions.


Standard


practices

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Unit Code AGR/N4506

Unit Title (Task)

Select quality piglets for fattening and managing farm using good husbandry practices

Description This unit is specifically designed to prepare learners with the required learning outcomes for selecting quality piglets for fattening. The individual should ideally have information on different types of breeds, pork meat demand in the market, etc.


Work safely

Select quality piglets and planning breeding

Manage well-being of breeding pigs








PC4. follow relevant electrical safety practices whenever required PC5. implement preventive measures to control the spread of communicable

diseases from attendant to animals


The user/individual on the job should be able to: PC6. identify the required type of breeds based on the following characteristics

Type of breeds: E.g. pure indigenous breeds (ghunghroo, mali, niang megha, etc.); pure exotic breeds (yorkshire, danish landrace, duroc, Hampshire, Berkshire, etc.); cross breeds; etc. Characteristics: Growth rate, efficiency of weight gain, litter size, physically healthy, strong legs, free from defects, etc.

PC7. select reliable source for procuring the litters for fattening along with the required information Reliable sources: Auction or private arrangement off farms, specialists, veterinary centres, animal husbandry centres, etc. Information: Parental records and performance data, any data on genetic indices, market suitability, health & longevity, compliance to breed standards, etc.

PC8. undertake health & fertility examinations of the selected litters with local veterinary practitioner

PC9. set up and maintain appropriate records as per relevant livestock health & welfare regulations wherever required

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practices

30 | P a g e

Records: E.g. sex, breed, date of birth, birth weight, weaning weight, marking, identification number of boar and sow, health examination, feeding track,etc.

PC10. prepare a work plan on farming of fatteners based on the following information Information: Number of required piglets; demands in market; price; etc.

Carry out good farm management practices for fatteners in piggery

The user/individual on the job should be able to: PC11. ensure that piglets selected for fattening are housed in separate pens for

boars and gilts at appropriate age PC12. carry out daily inspection of pigs and observe any abnormal behaviour,

parasitic infestation and injuries PC13. establish favourable dwelling conditions as per standard animal husbandry

procedures Procedures: Clean the pens regularly using disinfectants, remove or replace moist beddings, refill feeding troughs with fresh water, provide areas for free movement or exercise for breeding pigs, group animals according to age, sex and weight, etc.

PC14. monitor activities of animals in pens and observe any possible signs of stress and illnesses

PC15. check that the fatteners are reared in confined dwellings and refrained from scavenging in accordance with standard piggery procedures

PC16. ensure that appropriate hog wallows are provided during high atmospheric temperature depending upon the age and number of pigs

PC17. remove waste such as manure/faeces regularly and dispose them appropriately in accordance with environmental health & safety guidelines

PC18. monitor selected fatteners to ensure that following parameters are checked Parameters: Breed with high meat production; fats gained after 57 kg should not exceed standard recommendations; marketable age of fatteners; etc.

Post work activities The user/individual on the job should be able to: PC19. leave the work area in a safe condition after completing work PC20. return all tools and equipment in appropriate storage location PC21. ensure that various types of records of daily farm activities are maintained in

accordance with standard good farm management practices Types of records: Animal records, cash book, purchase book, inventory registry, etc.

PC22. safely dispose wastes materials in line with environmental health & safety guidelines

PC23. report any work related problems or issues to appropriate personnel in line with relevant regulatory and safety requirements



(Knowledge of the

company /


entitlements, job role and responsibilities in pig farming KA3. inter-dependent functions, lines and procedures in the pig farming


practices

31 | P a g e

organization and

its processes)

KA4. who to approach for support in order to obtain work related instructions, clarifications and support

KA5. importance of following health, hygiene, safety and quality standards and the impact of not following the standards on consumers and the business

KA6. relevant people and their responsibilities within the work area



rearing livestock for breeding in a pig farm KB2. identify hazards associated with the work and adhere to relevant health and

safety practices KB3. comply with relevant regulations and instructions related to livestock rearing

& management KB4. range of housing types and materials used KB5. list of tools and equipment used in livestock housing construction KB6. importance of referring to information from reliable sources on selecting

litters for breeding KB7. basic identification characteristics (size, shape, colour, litter size, etc.) of

different pig breeds KB8. basic selection criteria of pig( sow , gilt, boar) KB9. classification of breeds of pig and their characteristics (exotic, local and cross

breed) KB10. how to select quality breeds for fattening KB11. parameters to be maintained while rearing fatteners KB12. importance of understanding market demands for pork meat KB13. locally available pig breeds KB14. signs of sick pigs KB15. signs of healthy pigs KB16. common terminology of piggery KB17. basic anatomy and physiology of pigs KB18. basic reproductive parameters of pig KB19. normal body temperature, respiratory, pulse rate of pig KB20. various body parts of pigs on which vital rates are recorded and instruments

used KB21. importance of multi-livestock farming model such as fishery & piggery KB22. safe work practices to be followed while rearing & managing litters for

breeding KB23. adherence to relevant livestock farming regulations KB24. return all the used tools and equipment safely to their respective storage KB25. disposal of waste materials in line with environmental health & safety

guidelines


practices

32 | P a g e

Skills (S)

A.Core Skills/ Generic Skills

Writing Skills



Reading Skills






A. Professional Skills

Decision Making



Plan and Organize




Customer Centricity

NA


practices

33 | P a g e

Problem Solving

NA

Analytical Thinking

NA

Critical Thinking

NA


practices

34 | P a g e

NOS Version Control

NOS Code AGR/N4506







AGR/N4505 Prepare nutritive feed and feeding management

35 | P a g e

----------------------------------------------------------------------------------------------------------------------------- ----------

Overview

This unit deals with skills and knowledge required for a piggery breeder to undertake

preparation of nutritive feeding plan and management.


Standard


36 | P a g e

Unit Code AGR/N4505

Unit Title (Task)

Prepare nutritive feed and feeding management

Description This unit is specifically designed to prepare learners with the required learning outcomes for nutritive feed planning for various conventional and unconventional feeds used in preparing nutritive feeds for pigs.


Work safely

Identify feeding requirements of pig

Feed pigs in appropriate area following correct procedures

Post feeding activities






PC3. exercise safe working practices while dealing with sharp tools and feeding accessories


Identify feeding requirements of pig

The user/individual on the job should be able to: PC5. identify the required nutritional needs of pigs based on age, weight and

growth pattern in line with relevant BIS standard PC6. identify the range of food source rich in required nutrients for feeding pigs

Range: Maize, wheat bran, soyabean meal, QPM, rice/ rice bran, dry fishes, soyabean meal, groundnut cake, mustard oil cake, sunflower oil cake, tapioca, arhar dal dried seeds, azolla, jack fruit, colocasia, silk worm pupae, bakery food wastes, hotel food wastes, hatchery bio products, grasses such as napier, berseem lucerne, cassava leaves, etc.

PC7. seek advice from animal husbandry specialist to identify locally available economic ration for unconventional feeding of pigs Unconventional feeding: Colocasia (kachu), tapioca (simalu alu), juguli (rice brewer’s rice products), sugar beet, water hyacinth, etc.

PC8. ensure that commercial mineral mixture such as tota vita gold, lacto vita gold, agrimim forte, swinex & salt are included in recommended proportions i.e. 1-2% in daily feeds

PC9. prepare feeds in accordance with the dietary, medical and production requirements and as per given instructions

PC10. select correct feeding troughs in accordance with age and weight of pigs to

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meet proper nutritive requirements PC11. confirm that iron rich diet is included daily diet in recommended proportion

to prevent anaemia in piglets

Feed pigs in appropriate area following correct procedures

The user/individual on the job should be able to: PC12. confirm that recommended feeding procedures are complied with while

preparing feeds for pigs Procedures: Properly boil food wastes from hotel; provide not more than 25% of bakery food wastes; desist feeding potatoes in kitchen/ vegetable wastes; ensure tapioca is properly peeled before preparing feed; maintain correct ratio of concentrated feed; prepare fermented tapioca feed in correct proportion such as chop tapioca, jiggery (1%) & salt (0.25%); remove excreta and properly clean offal prior to feeding; etc.

PC13. ensure that adequate supply of water is provided and in accordance with prevailing climatic conditions

PC14. provide clean drinking to prevent diseases in pigs PC15. verify that the feeding area is easily accessible to the pigs PC16. apply appropriate pest control management procedures in the feeding area PC17. check that the feeding & water troughs are clean and in good working

condition PC18. check that pigs are fed twice daily based on following information

Information: Adult pig (2 kg/day), grower (1.5-2kg/day), lactating sow (3-5kg/day), weaner (300-400g/day), piglets after 15 days (10-15g/day)

PC19. comply with appropriate type of feeding techniques as per feeding requirements Techniques: creep feeding, fostering, rearing orphan piglet, flushing, etc.

Post feeding activities

The user/individual on the job should be able to: PC20. clean the feed storing and preparing facilities regularly and maintain control

over rodent attacks & pest infestation PC21. leave the work area in a safe condition after completing work PC22. return all tools and equipment in appropriate storage location PC23. maintain daily records of feedings as per required quality standards PC24. safely dispose wastes materials in line with environmental health & safety

guidelines PC25. report any work related problems or issues to appropriate person in




(Knowledge of the

company /

organization and

its processes)




impact of not following the standards on consumers and the business


38 | P a g e

KA6. relevant people and their responsibilities within the work area



feeding of pigs KB2. identify hazards associated with the work and adhere to relevant health and


feeding & management KB4. list of tools and equipment used in livestock i.e. pig feeding KB5. importance of referring to information from reliable sources on nutritive

requirements of pigs KB6. daily feed requirements of different classes of pigs KB7. range of conventional and unconventional pig feeds KB8. advantage of pasture in swine feeding KB9. different byproducts and waste products used in swine feeding KB10. signs of possible pest infestation and the action to be taken if found KB11. required amount of nutritional feed for different age group of pig KB12. different categories of nutritional needs (carbohydrate, fats, protein, minerals

and vitamins ) for pig and its availability locally KB13. risks associate with improper feeding KB14. traditional feed formulation for pig feed KB15. risk of improper cooked food waste to pigs KB16. different types of diseases in pigs caused by insufficient nutrition KB17. feeding rate by age and expected body weight gain KB18. feeding in trough with different size at different age to maintain proper feed

requirement KB19. importance of water in daily diet KB20. types of feeding tips for pigs( e.g. creep feeding, fostering, rearing orphan

piglet, flushing etc.) KB21. disposal of wastes materials in line environmental health and safety

guidelines KB22. return all the used tools and equipment safely to their respective storage

Skills (S)

A. Core Skills/

Generic Skills

Writing Skills



Reading Skills



39 | P a g e






Decision Making



Plan and Organize




Customer Centricity

NA

Problem Solving

NA

Analytical Thinking

NA

Critical Thinking

NA


40 | P a g e

NOS Version Control

NOS Code AGR/N4505






10/07/22

AGR/N4502 Select quality piglets for breeding & welfare management

41 | P a g e

----------------------------------------------------------------------------------------------------------------------------- ----------

Overview

This unit deals with the skills and knowledge required to effectively carry out selection of

quality piglets for breeding.


Standard


42 | P a g e

Unit Code AGR/N4502

Unit Title (Task)

Select quality piglets for breeding & welfare management

Description This unit is specifically designed to prepare learners with the required learning outcomes for selecting quality piglets for breeding. The individual should ideally have information on different types of breed, suitability in the market, etc.


Work safely











diseases from attendant to animals and vice versa


The user/individual on the job should be able to: PC6. obtain tools and materials required for breeding in line with required

standard husbandry procedures PC7. confirm that the selected tools and breeding materials are in working order

and safe to handle PC8. establish the intended purpose for the breeding programme PC9. identify the required type of breeds based on the following characteristics

Type of breeds: E.g. pure indigenous breeds (ghunghroo, mali, niang megha, etc.); pure exotic breeds (yorkshire, danish landrace, duroc, Hampshire, Berkshire, etc.); cross breeds; etc. Characteristics: Growth rate, efficiency of weight gain, litter size, physically healthy, strong legs, free from defects, etc.

PC10. select reliable source for procuring the litters along with the required information Reliable sources: Auction or private arrangement off farms, specialists, veterinary centres, animal husbandry centres, etc. Information: Parental records and performance data, any data on genetic

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43 | P a g e

indices, market suitability, health & longevity, compliance to breed standards, etc.


PC12. set up and maintain appropriate records as per relevant livestock health & welfare regulations Records: E.g. sex, breed, date of birth, birth weight, weaning weight, marking, identification number of boar and sow, health examination, feeding track, etc.


The user/individual on the job should be able to: PC13. ensure that piglets selected for breeding are housed in separate pens for

boars and gilts at appropriate age PC14. manage the assessment of the health and behaviour of the potential breeding

pigs to confirm that they are suitable to be used PC15. carry out daily inspection of pigs and observe any abnormal behaviour,

parasitic infestation and injuries PC16. establish favourable dwelling conditions as per standard animal husbandry

procedures Procedures: Clean the pens regularly using disinfectants, remove or replace moist beddings, refill feeding troughs with fresh water, provide areas for free movement or exercise for breeding pigs, group animals according to age, sex and weight, etc.

PC17. monitor activities of animals in pens and observe for any possible signs of stress and illnesses

Post work activities The user/individual on the job should be able to: PC18. leave the work area in a safe condition after completing work PC19. return all tools and equipment in appropriate storage location PC20. safely dispose wastes materials in line with environmental health & safety

guidelines PC21. report any work-related problems or issues to appropriate personnel in line

with relevant regulatory and safety requirements



(Knowledge of the

company /

organization and

its processes)







rearing livestock for breeding in a pig farm


44 | P a g e

KB2. identify hazards associated with the work and adhere to relevant health and safety practices

KB3. comply with relevant regulations and instructions related to livestock rearing & management

KB4. range of housing types and materials used KB5. list of tools and equipment used in livestock housing construction KB6. importance of referring to information from reliable sources on selecting

litters for breeding KB7. basic identification characteristics (size, shape, colour, litter size, etc.) of

different pig breeds KB8. basic selection criteria of pig ( sow , gilt, boar) KB9. classification of breeds of pig and their characteristics (Exotic, Local and Cross

breed) KB10. locally available pig breeds KB11. sign of sick pigs KB12. sign of healthy pigs KB13. common terminology of piggery KB14. basic anatomy and physiology of pigs KB15. basic reproductive parameters of pig KB16. normal body temperature, respiratory, pulse rate of pig KB17. various body parts of pigs on which vital rates are recorded and instruments

used KB18. safe work practices to be followed while rearing & managing litters for

breeding KB19. adherence to relevant livestock farming regulations KB20. return all the used tools and equipment safely to their respective storage KB21. disposal of waste materials in line with environmental health & safety

guidelines

Skills (S)

A. Core Skills/

Generic Skills

Writing Skills


production figures, quality related information, daily operational costs, etc. SA2. record daily farm activities such as feeding, weighing, cleaning, etc. SA3. document age, sex, weight and number of pigs

Reading Skills

The user/individual on the job needs to know and understand how to: SA4. understand safety symbols on farm tools & equipment used SA5. read instructions of information provided in local language related to work



language understood locally


45 | P a g e

SA7. take instructions completely so that no instruction is missed or misunderstood SA8. seek clarification and understanding where instructions are not clear in any



Decision Making

The user/individual on the job needs to know and understand how to: SB1. when faced with difficult decisions seek clarification from veterinarian or

other animal husbandry experts on how to exercise disease control measures

Plan and Organize




Customer Centricity

The user/individual on the job needs to know and understand how to: SB4. manage relationships with customers who may be stressed, frustrated,

confused, or angry SB5. build customer relationships and use customer centric approach

Problem Solving

NA

Analytical Thinking

NA

Critical Thinking

NA


46 | P a g e

NOS Version Control

NOS Code AGR/N4502



Industry Sub-sector Agriculture & Allied Activity




AGR/N4503 Carry out breeding procedures in well managed conditions

47 | P a g e

----------------------------------------------------------------------------------------------------------------------------- ----------

Overview

This unit deals with the skills and knowledge required for a piggery farmer to effectively

perform breeding procedures for pigs as per relevant standard pig breeding practices.


Standard


48 | P a g e

Unit Code AGR/N4503

Unit Title (Task)

Carry out breeding procedures in well managed conditions

Description This unit is specifically designed to prepare learners with the required learning outcomes for selecting quality piglets and carry out breeding procedures as per approved animal welfare practices. The individual should ideally have information on different types of breed, suitability in the market, etc.


Work safely

Prepare workplace for breeding

Carry out breeding

Post breeding activities








diseases from attendant to animals and vice versa

Prepare workplace for breeding

The user/individual on the job should be able to: PC6. obtain tools and materials required for breeding in line with required

standard husbandry procedures PC7. confirm that the selected tools and breeding materials are in working order

and safe to handle Tools & equipment: Catheter, etc.

PC8. establish the intended purpose for the breeding programme PC9. coordinate with others involved how to undertake the work PC10. set up and maintain appropriate breeding records PC11. manage the assessment of the health and behaviour of the selected breeding

stock to ensure they are suitable to be bred PC12. verify that selected breeding stock has attained minimum physical

requirements such as age, weight, heat detection and estrus cycle PC13. ensure that appropriate ratio of confined pigs (boar & gilts) is maintained in

the breeding enclosure

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Carry out breeding The user/individual on the job should be able to: PC14. conduct pre-mating health checks of selected breeding stocks prior to

commencing breeding as per relevant standard husbandry procedures PC15. confirm that adequate facilities, supplies, equipment, etc. are available to

carry out breeding PC16. apply appropriate breeding techniques in accordance with the defined

breeding programme Techniques: Natural mating, artificial insemination

PC17. exercise safe working practices while performing artificial insemination PC18. monitor breeding process for any evitable sign of stress or injury in animals as

per standard husbandry procedures PC19. seek advice or guidance from specialist such as veterinary practitioner

wherever necessary PC20. ensure that breeding procedures are carried out in accordance with relevant

animal health and welfare guidelines

Post breeding activities

The user/individual on the job should be able to: PC21. leave the work area in a safe condition after completing work PC22. return all tools and equipment in appropriate storage location PC23. safely dispose wastes materials in line with environmental health & safety

guidelines PC24. report any work related problems or issues to appropriate authority in




(Knowledge of the

company /

organization and

its processes)









breeding & management KB4. list of tools and equipment used in breeding KB5. importance of referring to information from reliable sources on breeding KB6. different breeding technique of pig KB7. advantage and disadvantage of natural breeding KB8. advantage and disadvantage of artificial insemination


50 | P a g e

KB9. how to detect heat and estrus cycle in pig KB10. various precautionary taken during artificial breeding KB11. different types of materials required for artificial insemination KB12. procedures used to carry out artificial insemination in pig KB13. relevant regulations in livestock health & welfare KB14. importance of maintaining relevant standard breeding procedures KB15. required breeding ratio of boars to gilts in pen confinement KB16. disposal of wastes materials in line environmental health and safety

guidelines KB17. return all the used tools and equipment safely to their respective storage KB18. common terminology of piggery KB19. basic anatomy and physiology of pigs KB20. basic reproductive parameters of pig KB21. normal body temperature, respiratory, pulse rate of pig KB22. various body parts of pigs on which vital rates are recorded and instruments

used

Skills (S)

A. Core Skills/

Generic Skills

Writing Skills


production figures, quality related information, daily operational costs, etc. SA2. record daily farm activities such as feeding, weighing, cleaning, etc. SA3. document age, sex, weight and number of pigs

Reading Skills

The user/individual on the job needs to know and understand how to: SA4. understand safety symbols on farm tools & equipment used SA5. read instructions of information provided in local language related to work






Decision Making

The user/individual on the job needs to know and understand how to: SB1. when faced with difficult decisions seek clarification from veterinarian or

other animal husbandry experts on how to exercise disease control measures


51 | P a g e

Plan and Organize




Customer Centricity

NA

Problem Solving

NA

Analytical Thinking

NA

Critical Thinking

NA


52 | P a g e

NOS Version Control

NOS Code AGR/N4503



Industry Sub-sector Animal Husbandry Last reviewed on 30/10/16




53 | P a g e

Annexure

Nomenclature for QP and NOS

Qualifications Pack

[ABC]/ Q 0101

Occupational Standard An example of NOS with ‘N’

[ABC] / N 0101

Q denoting Qualifications Pack Occupation (2 numbers)

QP number (2 numbers)

9 characters

N denoting National Occupational Standard Occupation (2 numbers)

OS number (2 numbers)

9 characters

[Insert 3 letter code for SSC]

[Insert 3 letter code for SSC]


54 | P a g e

The following acronyms/codes have been used in the nomenclature above:

Sub-sector Range of Occupation

numbers

Agriculture Crop Production 01 – 40

Dairying 41 – 42

Poultry 43 – 44

Animal Husbandry 45 – 48

Fisheries 49 – 51

Agriculture Allied Activities 52 – 60

Forestry, Environment and Renewable Energy Management

61 - 70

Agriculture Industries 71 – 90

Generic Occupations 96 - 99

Sequence Description Example

Three letters Agriculture AGR

Slash / /

Next letter Whether QP or NOS N

Next two numbers Occupation code 01

Next two numbers OS number 01


55 | P a g e

CRITERIA FOR ASSESSMENT OF TRAINEES

Job Role: Piggery Farmer

Qualification Pack: AGR/Q4502

Sector Skill Council: Agriculture Skill Council of India

Guidelines for Assessment: 1. Criteria for assessment for each Qualification Pack will be created by the Sector Skill Council. Each Performance Criteria (PC) will be assigned marks proportional to its importance in NOS. SSC will also lay down proportion of marks for Theory and Skills Practical for each PC. 2. The assessment for the theory part will be based on knowledge bank of questions created by the SSC. 3. Assessment will be conducted for all compulsory NOS, and where applicable, on the selected elective/option NOS/set of NOS. 4. Individual assessment agencies will create unique question papers for theory part for each candidate at each examination/training center (as per assessment criteria below). 4. Individual assessment agencies will create unique evaluations for skill practical for every student at each examination/training center based on this criterion. 5. To pass the Qualification Pack , every trainee should score a minimum of 70% of aggregate marks to successfully clear the assessment. 6. In case of unsuccessful completion, the trainee may seek reassessment on the Qualification Pack.

Compulsory NOS Marks Allocation

Total Marks: 250

Assessable Outcomes Assessment Criteria Total Marks

Out Of Theory Skills Practical

AGR/N4501 Construct pig house/shed in appropriate site

location

PC1. use appropriate personal protective equipment prior to carrying out the work in line with relevant occupational health & safety guidelines

80 4 2 2


3 2 1


4 2 2


4 2 2

PC5. obtain tools, equipment and materials required for constructing housing accommodation for pigs

3 1 2

PC6. confirm that the selected tools and equipment are in working order and safe to handle

3 1 2

PC7. identify appropriate housing site based on the following parameters: Parameters: free air movement and natural good ventilation; prevent excessive exposure to sunlight to check problems of sun burns and heat stress; avoid extreme cold

4 2 2


56 | P a g e

conditions; slightly slope surface to allow drainage; availability of land; adequate water supply; access to roads; not liable to flooding; soil not clayey or slushy; etc.

PC8. ensure that appropriate distance from dwelling, factories, dairies, poultry farms, food grains storage, fire sources, garbage dumps, etc. is maintained as per relevant BIS standards

4 2 2

PC9. obtain information of appropriate housing designs and investment costs from reliable sources such as piggery experts, farmers’ associations, etc.

4 2 2

PC10. identify the required type of pig sty as per job requirements

3 1 2

PC11. estimate land area required to carry out the construction activity

3 1 2

PC12. check that appropriate space requirements for each animal is determined based on the following factors

4 2 2

PC13. ensure that the pig sty is designed to house each pen with animals of same age, sex and purpose

4 2 2

PC14. select appropriate type of construction materials for housing the structures depending upon the climatic conditions and geographical locations

4 2 2

PC15. use approved method to construct housing structures as per required specifications

5 3 2

PC16. ensure the construction of proper drainage system to drain out animals wastes

3 2 1

PC17. verify that water troughs/feeders are placed in location accessible to animals and cleaners/attendants

4 2 2

PC18. check that flooring is not slippery, walls are capable of restraining animals and roof provides good shading and protection from heat & rain

2 1 1

PC19. apply recommended work procedures while installing any electrical connections to the housing accommodation

4 2 2

PC20. leave the work area in a safe condition after completing work

2 1 1

PC21. return all tools and equipment in appropriate storage location

2 1 1


3 2 1


57 | P a g e


4 2 2

Total 80 40 40

AGR/N4504 Undertake health and care

management of pigs


100 4 2 2


3 1 2


3 1 2


4 2 2

PC5. obtain tools and materials required for carrying out health assessment and management of pigs in line with standard husbandry procedures

2 1 1

PC6. confirm that the selected tools and materials are in working order and safe to handle

2 1 1

PC7. prepare a work plan and coordinate with others involved how to undertake the work

3 1 2

PC8. set up and maintain appropriate health assessment and management records

4 2 2

PC9. follow relevant compliances in livestock handling practices to minimize the risk of animal stress and injury

4 2 2

PC10. provide farm pigs with sufficient and effective land enclosure to freely move, and maintain their physical functioning

4 2 2

PC11. monitor the physical condition, behaviour and general well-being of pigs at regular intervals and identify any visible abnormal symptoms

4 2 2

PC12. seek medical intervention of veterinary practitioner to inspect and carry out disease control methods

2 1 1

PC13. ensure that recommended disease control measures are implemented according to the type of disease

2 1 1

PC14. comply with recommended control measures to minimize piglets mortality due to non-infectious causes

3 1 2

PC15. adhere to deworming schedule recommended in relevant livestock health and welfare standards

3 2 1


58 | P a g e

PC16. ensure that pigs are not scavenging or feeding on unhygienic places

4 2 2

PC17. wash animal faeces regularly with water and disinfectants and keep the pens dry

2 1 1

PC18. ensure that the roof, walls, floor and feeding equipment are properly clean for letting the animals to enter

3 2 1

PC19. check that appropriate bio-security procedures are put in places to control the spread of zoonotic diseases

3 1 2

PC20. check that grazing pigs are properly washed frequently in a week or as per requirements

3 2 1

PC21. maintain timely feeding of pigs in required quantity

2 1 1

PC22. ensure that good housing management practices are followed to prevent mortality and diseases in pigs

3 2 1

PC23. follow scientific feeding programme as per growth stage and in accordance with relevant regulations related to animal health & welfare

4 2 2

PC24. verify that the pigs are sufficiently hydrated to prevent diseases

2 1 1

PC25. provide mineral mixture and liver tonic as per requirement of pigs

2 1 1

PC26. comply with relevant care management practices for different classes of pigs

3 2 1

PC27. use approved procedures while carrying out practices like weaning, castration and method of castration, etc.

4 2 2

PC28. seek assistance of veterinary practitioner while conducting scientific castration

4 2 2

PC29. ensure proper post care of castrated pigs and take support from veterinary experts if some adverse occurs after the procedures

3 2 1

PC30. record preventive medication recommended by veterinary health experts for future reference

3 1 2


2 1 1


2 1 1


2 1 1

PC34. report any work related problems or issues to appropriate authority in accordance with relevant regulatory and safety requirements

2 1 1

100 50 50


59 | P a g e


PC1. undertake basic safety checks before operation of all machinery and vehicles and hazards are reported to the appropriate supervisor

70 4 2 2

PC2. work for which protective clothing or equipment is required is identified and the appropriate protective clothing or equipment is used in performing these duties in accordance with workplace policy

5 2 3

PC3. read and understand the hazards of use and contamination mentioned on the labels of pesticides/fumigants etc

4 2 2

PC4. assess risks prior to performing manual handling jobs, and work according to currently recommended safe practice

4 2 2

PC5. use equipment and materials safely and correctly and return the same to designated storage when not in use

4 2 2

PC6. dispose of waste safely and correctly in a designated area

4 2 2

PC7. recognise risks to bystanders and take action to reduce risk associated with jobs in the workplace

4 2 2

PC8. perform your work in a manner which minimizes environmental damage all procedures and work instructions for controlling risk are followed closely

5 3 2

PC9. report any accidents, incidents or problems without delay to an appropriate person and take necessary immediate action to reduce further danger

5 3 2

PC10. follow procedures for dealing with accidents, fires and emergencies, including communicating location and directions to emergency

5 3 2

PC11. follow emergency procedures to company standard / workplace requirements

5 2 3

PC12. use emergency equipment in accordance with manufacturers' specifications and workplace requirements

5 2 3

PC13. provide treatment appropriate to the patient's injuries in accordance with recognized first aid techniques

6 3 3

PC14. recover (if practical), clean, inspect/test, refurbish, replace and store the first aid equipment as appropriate

5 3 2

PC15. report details of first aid administered in accordance with workplace procedures

5 2 3


60 | P a g e

70 35 35


PC1. seek information regarding demand and supply of produce in the market

100 10 5 5

PC2. identify target customers and assess their needs such as amount required, purpose, quality, expectations, etc.

10 5 5

PC3. perform basic accounting such calculating expenditure incurred, costing and pricing of produce

10 5 5

PC4. ensure that the cost of production, transportation and marketing are included in costing and pricing

10 5 5

PC5. collect information related to various subsidies/funds offered by the Government, authorized state units and other financial institutions involved with the promotion of the produce

10 5 5

PC6. comply with relevant regulations in marketing of the produce

10 5 5

PC7. track information related to wholesale and retail price of the produce

10 5 5

PC8. record daily sell and purchase of items in designated log books, register, etc.

10 5 5

PC9. record quantity, quality, date of manufacture and batch number of every produce accurately

10 5 5

PC10. identify appropriate marketing channels related to the produce considering requirements and constraints

10 5 5

100 50 50

ELECTIVES

ELECTIVE 1: Fattening

Total Marks: 250 Marks Allocation



AGR/N4506 Select quality piglets for fattening and managing farm using good husbandry practices


150 9 4 5


9 4 5

PC3. exercise safe working practices while dealing with sharp tools and construction

6 3 3


61 | P a g e

accessories


7 4 3


8 4 4

PC6. identify the required type of breeds based on the following characteristics

8 4 4

PC7. select reliable source for procuring the litters for fattening along with the required information

6 3 3


7 4 3

PC9. set up and maintain appropriate records as per relevant livestock health & welfare regulations

6 3 3

PC10. prepare a work plan on farming of fatteners based on the following information

6 3 3

PC11. ensure that piglets selected for fattening are housed in separate pens for boars and gilts at appropriate age

6 3 3

PC12. carry out daily inspection of pigs and observe any abnormal behaviour, parasitic infestation and injuries

8 4 4

PC13. establish favourable dwelling conditions as per standard animal husbandry procedures

6 3 3

PC14. monitor activities of animals in pens and observe any possible signs of stress and illnesses

9 5 4

PC15. check that the fatteners are reared in confined dwellings and refrained from scavengings in accordance with standard piggery procedures

6 3 3

PC16. ensure appropriate hog wallows are provided during high atmospheric temperature depending upon the age and number of pigs

5 3 2

PC17. remove wastes such as manure/faeces regularly and dispose them appropriately in accordance environmental health & safety guidelines

6 3 3

PC18. monitor selected fatteners to ensure that following parameters are checked

7 4 3


4 2 2


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4 2 2

PC21. ensure that various types of records of daily farm activities are maintained in accordance with standard good farm management practices

7 3 4


5 2 3


5 2 3

Total 150 75 75



100 5 2 3


4 2 2

PC3. exercise safe working practices while dealing with sharp tools and feeding accessories

4 2 2


5 2 3

PC5. identify the required nutritional needs of pigs based on age, weight and growth pattern in line with relevant BIS standard

4 2 2

PC6. identify the range of food source rich in required nutrients for feeding pigs

3 2 1

PC7. seek advice from animal husbandry specialist to identify locally available economic ration for unconventional feeding of pigs

4 2 2

PC8. ensure that commercial mineral mixture such as tota vita gold, lacto vita gold, agrimim forte, swinex & salt are included in recommended proportions i.e. 1-2% in daily feeds

3 2 1

PC9. prepare feeds in accordance with the dietary, medical and production requirements and as per given instructions

5 3 2

PC10. select correct feeding troughs in accordance with age and weight of pigs to meet proper nutritive requirements

5 3 2

PC11. confirm that iron rich diet is included daily diet in recommended proportion to prevent anemia in piglets

5 2 3


63 | P a g e

PC12. confirm that recommended feeding procedures are complied with while preparing feeds for pigs

6 3 3

PC13. ensure that adequate supply of water is provided and in accordance with prevailing climatic conditions

3 1 2

PC14. provide clean drinking to prevent diseases in pigs

3 1 2

PC15. verify that the feeding area is easily accessible to the pigs

3 2 1

PC16. apply appropriate pest control management procedures in the feeding area

7 4 3

PC17. check that the feeding & water troughs are clean and in good working condition

3 1 2

PC18. check that pigs are fed twice daily based on following information

4 2 2

PC19. comply with appropriate type of feeding techniques as per feeding requirements

6 3 3

PC20. clean the feed storing and preparing facilities regularly and maintain control over rodent attacks & pest infestation

4 2 2


2 1 1


2 1 1

PC23. maintain daily records of feedings as per required quality standards

3 1 2


3 2 1

PC25. report any work related problems or issues to appropriate person in accordance with relevant regulatory and safety requirements

4 2 2

Total 100 50 50

ELECTIVES

ELECTIVE 2: Breeding

Total Marks: 270 Marks Allocation





120 8 4 4


64 | P a g e


7 4 3


6 3 3


6 3 3


7 4 3

PC6. obtain tools and materials required for breeding in line with standard husbandry procedures

5 2 3

PC7. confirm that the selected tools and breeding materials are in working order and safe to handle

4 2 2

PC8. establish the intended purpose for the breeding programme

8 4 4

PC9. identify the required type of breeds based on the following characteristics

6 3 3

PC10. select reliable source for procuring the litters along with the required information

4 2 2

PC11. undertake health & fertility examinations of the selected litters with local veterinary practitioner if necessary

6 3 3

PC12. set up and maintain appropriate records as per relevant livestock health & welfare regulations

5 2 3

PC13. ensure that piglets selected for breeding are housed in separate pens for boars and gilts at appropriate age

6 3 3

PC14. manage the assessment of the health and behaviour of the potential breeding pigs to confirm that they are suitable to be used

6 3 3

PC15. carry out daily inspection of pigs and observe any abnormal behaviour, parasitic infestation and injuries

7 3 4

PC16. establish favourable dwelling conditions as per standard animal husbandry procedures

6 3 3

PC17. monitor activities of animals in pens and observe for any possible signs of stress and illnesses

6 3 3


4 2 2


4 2 2


5 3 2


65 | P a g e


4 2 2

Total 120 60 60



150 8 4 4


6 3 3


5 2 3


5 2 3

PC5. implement preventive measures to control the spread of communicable diseases from attendant to animals and vice versa

9 5 4

PC6. obtain tools and materials required for breeding in line with required standard husbandry procedures

4 2 2

PC7. confirm that the selected tools and breeding materials are in working order and safe to handle

5 3 2

PC8. establish the intended purpose for the breeding programme

9 4 5

PC9. coordinate with others involved how to undertake the work

5 2 3

PC10. set up and maintain appropriate breeding records

6 3 3

PC11. manage the assessment of the health and behaviour of the selected breeding stock to ensure they are suitable to be bred

6 3 3

PC12. verify that selected breeding stock has attained minimum physical requirements such as age, weight, heat detection and estrus cycle

9 5 4

PC13. maintain appropriate ratio of confined pigs (boar & gilts) in a pen for breeding

8 4 4

PC14. conduct pre-mating health checks of selected breeding stocks prior to commencing breeding as per relevant standard husbandry procedures

6 3 3

PC15. confirm that adequate facilities, supplies, equipment, etc. are available to carry out breeding

6 3 3

PC16. apply appropriate breeding techniques in accordance with the defined breeding programme

8 4 4


66 | P a g e

PC17. exercise safe working practices while performing artificial insemination

6 3 3

PC18. monitor breeding process for any evitable sign of stress or injury in animals as per standard husbandry procedures

8 4 4

PC19. seek and follow specialist such as veterinary practitioner’s advice if necessary

6 3 3

PC20. ensure that breeding procedures are carried out in accordance with relevant animal health and welfare guidelines

6 3 3


4 2 2


4 2 2


6 3 3

PC24. report any work related problems or issues to appropriate authority in accordance with relevant regulatory and safety requirements

5 3 2

Total 150 75 75

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