A three hour course designed to teach students to effectively judge chickens and grade their products by working with chickens and their products and by competing judging contests.
Objectives:
To understand:
Classes, breeds, varieties, and strains of chickens.
Disqualifications in chickens.
Grades and Standards of Quality of live market and ready-to-cook chickens.
Grades and Standards of Quality of eggs.
Exterior quality
Interior quality
Candled
Broken out
Make rapid and sound decisions concerning:
Future production of commercial layers
Past production of commercial layers
Potential meat type male and female breeders at eight and twenty four weeks of age.
Standards of Quality of eggs and ready-to-cook chickens.
Compete for the Poultry Judging Team (four man team) that competes at the Southern Collegiate Poultry Judging Contest held at the Louisiana State University in Baton Rouge, LA.
Materials Used:
Live Poultry
Ready-to-cook poultry
Eggs
Grading:
Grades will be assigned on the following scale:
90-100 = A
85-89 = B
80-84 = C
75-79 = D
< 75 = F
Grades will be based on the judging and grading of poultry and poultry products during each lecture and lab.
