Webinar Schedule and Participants' Guide

Webinar Dates

Live instruction for the 2022-2023 season will begin on Tues Nov 1 and continue for 6 weeks until Tues Dec 6. Between now and then you can treat this as a self-paced course.

While we encourage live attendance so you have the opportunity to engage with the presenters and ask questions, all webinars are recorded and posted in our online classroom for students to watch anytime. Once you have enrolled in this course, you will retain access to all materials indefinitely, and can return to participate in the live webinars in future offerings of the course if you wish.

To access the webinars, you will simply need to click on the webinar join link that is posted in each week of the course. This link only works on the appointed day and time for that webinar, so while you can try clicking it sooner, it won't open the webinar meeting for you.

You may also join our webinars from a mobile device by installing the official Zoom app from your preferred app store. Then, when it's time for a webinar, simply open your Zoom app and enter the 9-digit meeting ID that will be posted at the top of each week in the course.

Weekly Topics

Week 1: Introduction to Poultry Production

This week we will cover the basics of getting started with commercial poultry production: breed selection, incubation, brooding, and housing.

Week 2: Cost of Production and Record Keeping

This week will be an introduction to business of poultry production. Participants will have opportunity to work through establishment of enterprise budget for meat and/or layer production based of potential markets.

Week 3: Poultry Anatomy and Nutrition

This week's topics include the digestive system of poultry, nutritional needs, selection of feeds and balancing rations. 

Week 4: Health and Disease

This week will cover the problems and diseases common to poultry, including biosecurity measures and disease prevention, different remedies, mortality and more.

Week 5: Processing, Food Safety and Regulations

This week's topics include navigating regulations, food borne illness and disease, meat and egg quality, on-farm processing, and certification programs. 

Week 6: Business planning and Marketing

This week we’ll look at resources to get you started and/or further develop plans for your poultry enterprise.

How to Join Zoom

Review the document below for more detailed instructions on how to use the webinar technology.

Zoom Participant’s Guide.pdf
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