This course explores sustainable methods of raising poultry for meat and egg production, whether for home or commercial use. It will cover planning and managing a pastured poultry operation, including chickens, turkeys, ducks, geese, and exotic fowl, such as guineas, quail, and partridge. It will integrate current research on poultry health issues with management practices. Hatching and brooding chicks will be discussed in detail, including information on broody hens and incubator use. Legal requirements, licensing, and marketing of eggs and meat to consumers, restaurants, and stores will be covered. Part of the Online Certificate in Sustainable Food and Farming and the Sustainable Food and Farming Associate's Degree.
Special Topics - Pastured Poultry
Soil & Insect Science
Wildlife and Fisheries Conservation
Monday, November 7, 2016 to Monday, February 6, 2017