How To Use This Competency-Based Learning Materials: Visares Vocational School Institute

VISARES VOCATIONAL SCHOOL INSTITUTE
6530 CAPOOCAN LEYTE
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIALS
Welcome!
The of competency “Trim Beak”, is one of the competencies of
“ANIMAL PRODUCTION (POULTRY-CHICKEN) NC II acquire which
comprises the knowledge, skills and attitudes required for a TVET
trainer to possess.
This module, TRIMMING BEAK or DEBEAKING contains training
materials and activities related to “Carry-out preparatory activities”, “Trim
beak (debeaking of chick and pullets)”, “Re-trim beak”, “Carry-out work to
completion” and training activities for you to complete.
In this module, you are required to go through a series of learning activities
in order to complete each learning outcome. In each learning outcome
are Information Sheets, Self-Checks, Task Sheets and Job Sheets. Follow
and perform the activities on your own. If you have questions, do not
hesitate to ask for assistance from your facilitator.
Remember to:
 Work through all the information and complete the activities in each
section.
 Read information sheets and complete the self-checks. Suggested
references are included to supplement the materials provided in this
module.
 P e r f o r m the Task Sheets and Job Sheets until you are confident
that your outputs conform to the Performance C r it er ia Checklist
that follows the sheets.
 S u b m i t outputs of the Task Sheets and Job Sheets to your
facilitator for evaluation and recording in the Accomplish Chart.
Outputs shall serve as your portfolio during the Institutional
Competency Evaluation. When you feel confident that you have had
sufficient practice, ask your trainer to evaluate you. The results of
your assessment will be recorded in your Progress Chart and
Achievement Chart.
This is the last module in the qualification “Animal Production
(Poultry-Chicken) NC II”.
PREPARED BY: DATE: COURSE:
LUDIVINO L. CONDALOR JANUARY2020

TRAINERS METHODOLOGY-
6530 CAPOOCAN LEYTE
ANIMAL PRODUCTION (POULTRY-CHICKEN) NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
CORE COMPETENCY
1. Maintain Poultry House Maintaining Poultry

House AFF622101
2. Brood and Grow Chicks Brooding and Grow

Chicks AFF622102
3. Perform Pre-Lay and Lay Perform Pre-Lay and

Activities Lay Activities AFF622103
4. Trim Beak Trim beak

AFF622104

6530 CAPOOCAN LEYTE
MODULE CONTENT
UNIT OF COMPETENCY: TRIM BEAK
MODULE TITLE: TRIMMING BEAK
MODULE DESCRIPTOR:
This unit covers the knowledge, skills and attitudes required to trim
beak and re-trim beak birds. It includes functions such as carry-out
preparatory activities, trim beak birds, re-trim beak birds and carry-out
work to completion.
NOMINAL DURATION: 40 HOURS
INTRODUCTION:
LEARNING OUTCOMES:
Upon completion of this module the trainee’s/student’s will be able to:
LO1. CARRY-OUT PREPARATORY ACTIVITIES

LO2. TRIM BEAK
LO3. RE-TRIM BEAK
LO4. CARRY-OUT WORK TO COMPLETION
ASSESSMENT
CRITERIA:
 Materials, tools and equipment for the operation are prepared

according to work requirements.
 Birds are conditioned for debeaking following Good Animal Practices
and Animal Welfare Act. Safety measures are practiced following
Occupational Safety and Health Standards (OSHS).
 Beak are trimmed in appropriate age following standard
industry procedures
 Birds are restrained with net to facilitate calm capture.

6530 CAPOOCAN LEYTE
 Task is performed observing safety practices and following Good

Animal Husbandry Practices (GAHP)
 Beaks are re-trimmed according to standard operating procedures.
 Birds are restrained with net to facilitate calm capture.
 Task is performed practicing OSHS and following GAHP
 Proper disposal is practiced according to environmental rules and
regulations.
 Tools, materials and equipment are stored according to industry
protocol.
 Records are collected and updated for reporting purposes.
(daily/weekly)
LEARNING OUTCOME No.1 CARRY-OUT PREPARATORY ACTIVITIES
Contents:
1. Materials, Tools, And Equipment and Their Uses
2. Definition of terms
3. Conditioning of Birds
Assessment Criteria
1. Materials, tools and equipment for the operation are prepared
according to work requirements.
2. Birds are conditioned for debeaking following Good Animal Practices
and Animal Welfare Act. Safety measures are practiced following
Occupational Safety and Health Standards (OSHS).
CONDITION:
The students/Trainees must be provided with the following:
1. WORKING PLACE
- Poultry house Building
- Farm range
- Poultry cage

6530 CAPOOCAN LEYTE
2. TOOLS and EQUIPMENT
- Gloves
- face mask
- PPE clothes
3. TRAINING MATERIALS
-Pail/basin
-chlorine
-Alcohol
-Tissue paper/towel
4. OTHER RESOURCES
- Medicines (analgesic, blood coagulants)
- Net for restraining
- Old tire
- Sprayer
- Heater
- Vitamins food supplement
- water
ASSESSMENT METHOD:
1. Written Examination
2. Oral Evaluation
3. Practical demonstration
LEARNING OUTCOME No.3 RE-TRIM BEAK

Assessment Criteria
1.Beaks are re-trimmed according to standard operating procedures.
2. Birds are restrained with net to facilitate calm capture.

6530 CAPOOCAN LEYTE
3. Task is performed practicing OSHS and following GAHP

CONDITION:
5. WORKING PLACE
- Farm range
- Poultry cage
6. TOOLS and EQUIPMENT
- Electric Handheld debeaker

- Manual Hot Blade debeaker
- Knife
- Gloves
- face mask
- PPE clothes
7. TRAINING MATERIALS
-Pail/basin
-chlorine
-Alcohol
-Tissue paper/towel
8. OTHER RESOURCES
- Old tire
- Sprayer
- Heater

6530 CAPOOCAN LEYTE
LEARNING OUTCOME No.4 CARRY-OUT WORK TO COMPLETION

Assessment Criteria
1. Proper disposal is practiced according to environmental rules and
regulations.
2. Tools, materials and equipment are stored according to industry
protocol.
3. Records are collected and updated for reporting purposes.
(daily/weekly)
CONDITION:
1.WORKING PLACE
- Farm range
- Poultry cage
2.TOOLS and EQUIPMENT
o Gloves
o face mask
o PPE clothes
3.TRAINING MATERIALS
 -Pail/basin
 -chlorine
 -Alcohol
 -Tissue paper/towel
4.OTHER RESOURCES
- Trashcan
- Sprayer
- Heater
- Mop

6530 CAPOOCAN LEYTE
LEARNING OUTCOME No.2

Assessment Criteria:
 Beak are trimmed in appropriate age following standard industry
procedures.
 Birds are restrained with net to facilitate calm capture.
 Task is performed observing safety practices and following Good
Animal Husbandry Practices (GAHP)
CONDITION:
1.WORKING PLACE
- Farm range
- Poultry cage
2.TOOLS and EQUIPMENT
- Electric Handheld debeaker

- Manual Hot Blade debeaker
- Knife
- Gloves
- face mask
- PPE clothes
3.TRAINING MATERIALS
-Pail/basin
-chlorine
-Alcohol
-Tissue paper/towel
4.OTHER RESOURCES
- Old tire
- Sprayer
- Heater

6530 CAPOOCAN LEYTE
ASSESSMENT METHOD:
4. Written Examination
5. Oral Evaluation
6. Practical demonstration
LEARNING EXPERIENCES
Learning Outcome 2
(Right age to Trim Beak)

6530 CAPOOCAN LEYTE
LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

Reading Activity 1
If you have some problems on
Read information sheet 4.2-1 on Information Sheet 4.2-1 don’t hesitate to
(Right Age to Trim Beak) approach your facilitator. If you feel you
are knowledgeable on the content of
Information Sheet 4.2-1 you can now
answer Self-Check 4.2-1
Answer Self Check 4.2-1 Compare your answer with the answer
key 4.2-1 If you got 100% correct answer
in this self-check, you can now move to
the next information sheet. If not review
the information sheet and go over the
self-check again.
Read and perform activity 2 If you have some problems on Job Sheet
4.2-1 don’t hesitate to approach your
Job sheet 4.2-1 on facilitator. If you feel you are
(Trimming of Beak Using Manual Hot knowledgeable on the content of Job
Blade (Knife).) Sheet 4.2-1 you can now check your
performance, based on the performance
criteria that follow.
Answer the Performance Criteria By checking all the Performance Criteria
checklist on Job Sheet 4.1-1 checklist, you can double check your
work if it is done exactly base on
industry standard.
Read and perform activity 3 If you have some problems on Task Sheet
4.2-1 don’t hesitate to approach your
Task sheet 4.2-1 on facilitator. If you feel you are
(Trimming of Beak Using Manual Hot knowledgeable on the content of Task
Blade (Knife).) Sheet 4.2-1 you can now check your
performance, based on the performance
criteria that follow.
Answer the Performance Criteria By checking all the Performance Criteria
checklist on Job Sheet 4.1-1 checklist, you can double check your
work if it is done exactly base on
industry standard.
INFORMATION SHEET 4.2-1

TRIM BEAK

6530 CAPOOCAN LEYTE
Learning Objectives
After reading this INFORMATION SHEET, student/trainees MUST be able
to:
1. Trim beak in appropriate age following standard industry procedures.
2. Perform Task, observe safety practices and following Good Animal
Husbandry Practices (GAHP)
THE RIGHT AGE TO TRIM BEAK
Day-old – this is the most common age of birds whereas big hatchery of
poultry chicken production trim beak using laser beam or automated hot
blade machine because the birds is so sensitive to handle, although we can
also trim day old chickusing manual or electric debeaking.
5–10 days’ old- at this age we can trim beak using manual hot blade or
electric debeaker but always prepare your birds by means of “conditioning”
them before trimming. (follow the procedure on how to condition your birds in
the previous LO 1Carry-out preparatory activities.)
4–6 weeks- some of the birds are born unhealthy or weak so you need to
give them enough time to get well before trimming. This time they are old
enough and conditioned so you can trim their beak at this age.
8–12 weeks- at this age mostly you are re-trimming beak although there are
technicians prepare to trim beak at this age because this is the time where
the birds are very playful and they tend to scratch the feeds causes of
wastage.
BENEFITS OR ADVANTAGES OF TRIMMING BEAK
1. To prevents wastage of feeds

2. It reduces the incidence of pecking and cannibalism
3. It reduces feather picking
4. It makes handling of chicken easier

6530 CAPOOCAN LEYTE
DISADVANTAGE
The general disadvantage of beak trimming is that, when it is improperly

done, it could take long time for the birds to regain body weight.
Methods Available to Trim Beak
1.Laser, Infra-Red or Microwave (hatchery)

(day old most common)
 a pulse of high energy is sent through the tip of the beak, either
by means of an infra-red beam, an electric currency, a microwave
beam or a laser beam. It will damage the tissue in the tip of the
beak and as a result, the tip of the beak falls-off after a few days.
Advantages:
 less stress for the birds
 less time to spent
 most easy way to trim
disadvantages:
 Risk of retarded growth after a few days, especially to small birds.
 More sensitive beak tip because of pain and it is hard for the bird to eat
causes loss of body weight.
 Higher cost equipment
1. Manual Hot Blade (4-5 days of age)

most common technique of beak trimming at the age of 4-5 days’ old using
hot blade like hand-held debeaker, and knife.
Advantages:
 Easy to find such tools and less cost
 Lesser fault of birds to be stress that cause retarded growth

6530 CAPOOCAN LEYTE
Disadvantages:
 More time to spend
 More labor force
3.Automated Hot blade

It is called automated because it is like a machine type where you can trim
beak uniformly. There is an adjuster for the size of the birds to be trimmed
and all you have to do is just put the bird’s beak into the whole where the hot
blade is in.
Advantages:
 Easy to operate
 Less time to spent
 Less labor force
Disadvantage:
 It has a little bit higher cost tools
Note: all the methods can be useful at different age of the chicks or
chicken etc. depending on the farm manager or technicians schedule and
how they performed task considering the age and healthy condition of the
birds.
SELF-CHECK (Information Sheet 4.2-1)
Identification.
Please read carefully what is ask and answer honestly in your paper.
1. It is the removal of part of the top and bottom beak of a bird.
2. The most common technique of beak trimming.

6530 CAPOOCAN LEYTE
3. It is the other term for Trimming of beak or beak

trimming.
4. It is called automated because it is like a machine type where

you can trim beak uniformly.
5. It is a method where a pulse of high energy is sent through the tip of the
beak.
6. At what age mostly you are re-trimming beak?
7. Some of the birds are born unhealthy or weak so you need to give them
enough time to get well before trimming. This time they are old enough and
conditioned so you can trim their beak at this age.
8. at this age we can trim beak using manual hot blade or electric debeaker
as long as the birds are well prepared.
9. The age of the birds where most of the hatchery applied beak trimming of
beak.
10. Using knife are considered to what method in trimming beak?
Enumeration
1.Enumerate methods of trimming beak and write the advantages and
disadvantages of each method. (if you got all 20 pts.)
ANSWER SHEET 4.2-1

Identification
1.
2.
3.

6530 CAPOOCAN LEYTE
4.
5.
6.
7.
8.
9.
10.
Enumeration

6530 CAPOOCAN LEYTE
Answer Key (Information Sheet 4.2-1)
IDENTIFICATION.
1) Trim beak/ beak trimming
2) Hot blade method
3) Debeaking
4) Automated Hot Blade method
5) Laser, infra-red or microwave method
6) 8-12 weeks’ old
7) 4 -6 weeks’ old
8) 5-10 days’ old
9) Day old chick
10)Manual Hot blade
ENUMERATION.
1.Laser, infra-red or 2.Hot blade
microwave
Advantages:
Advantages:
 Easy to find such tools and
 less stress for the birds less cost
 less time to spent  Lesser fault of birds to be
 most easy way to trim stress that cause retarded
growth
disadvantages:
Disadvantages:
 Risk of retarded growth
after a few days, especially  More time to spend
to small birds.  More labor force
 More sensitive beak tip 3.Automated Hot blade
because of pain and it is
hard for the bird to eat Advantages:
causes loss of body weight.
 Easy to operate
 Higher cost equipment
 Less time to spent
 Less labor force
Disadvantage:
 It has a little bit higher cost

6530 CAPOOCAN LEYTE
TASK SHEET 4.2-1
Title: Trimming of Beak Using Manual Hot Blade (Knife).
Performance Objective: After this task the learner should be able to

know how to trim beak using MANUAL HOT
BLADE(Knife).
Supplies/Materials: Medicines (analgesic, blood coagulants), Net for

restraining, Old tire, bucket for feeds and watering, Pail/basin
Equipment: hot blade (knife)
Steps/Procedure:
Get a partner so you can do this comfortably.
1) Wear your PPE

2) Observe safety and proper sanitation
3) Gather the necessary tools and materials
4) Follow the steps/procedure below in trimming of beak
a) Burn the coal using kerosene or use stove burner and click the
switch on
b) Place the knife on burning stove or coal and allow to be red hot.
Safety: wear gloves and hold the knife tightly.
c) Let your partner hold the chicken’s legs and wings gently, then you
hold the head (toward the mouth) of the chicken with one hand and
gently cut the pointed tip of the chicken’s beak using the hot knife.
d) If you are to debeak chick or young birds, you can hold it by your
own but be gentle in handling the chick.
e) Release the bird afterwards to the proper area.
f) Clean the area and return the tools and equipment to is designated
place.
Safety: Sanitize the entire area, tools and equipment.

6530 CAPOOCAN LEYTE
Assessment method:
 Written Test
 Oral Questioning
 Demonstration
PERFORMANCE CRITERIA CHECKLIST 4.2-1

Trainees Name: Julia Roberts
Qualification: Animal Production (Poultry Chicken) NCII
Criteri YES NO
a

Wear your PPE?
Observe safety and proper sanitation? 
Gather the necessary tools and materials? 
Burn the coal using kerosene or use stove burner 

and click the switch? on

Place the knife on burning stove or coal and allow to
be red
Let hot?
your partner hold the chicken’s legs and wings 
gently, then you hold the head (toward the mouth)
of the chicken with one hand and gently cut the
pointed tip of the chicken’s beak using the hot
Know that you can perform the task by your own if 
you are to debeak chick?
Release the bird afterwards to the proper area? 
Clean the area and return the tools and equipment 

to is designated place.
Finish the task within the allotted time? 
Trainer:Ludivino L. Condalor

6530 CAPOOCAN LEYTE
TASK SHEET 4.2-1
Title: Trimming of Beak Using Manual Hot Blade (Knife).
Performance Objective: After this task the learner should be able to

know how to trim beak using MANUAL HOT
BLADE(Knife).
Supplies/Materials: Medicines (analgesic, blood coagulants), Net for

restraining, Old tire, bucket for feeds and watering, Pail/basin
Equipment: hot blade (knife)
Steps/Procedure:
Get a partner so you can do this comfortably.
Follow the steps/procedure below in trimming of beak
1) Burn the coal using kerosene or use stove burner and click the switch on
2) Place the knife on burning stove or coal and allow to be red hot.
Safety: wear gloves and hold the knife tightly.
3) Let your partner hold the chicken’s legs and wings gently, then you hold
the head (toward the mouth) of the chicken with one hand and gently cut
the pointed tip of the chicken’s beak using the hot knife.
4) If you are to debeak chick or young birds, you can hold it by your own but
be gentle in handling the chick.
5) Release the bird afterwards to the proper area.
6) Clean the area and return the tools and equipment to is designated place.
Safety: Sanitize the entire area, tools and equipment.

6530 CAPOOCAN LEYTE
Assessment method:
 Written Test
 Oral Questioning
 Demonstration
PERFORMANCE CRITERIA CHECKLIST 4.2-1

Trainees Name: Julia Roberts
Qualification: Animal Production (Poultry Chicken) NCII
Criteria YES NO
Did you…
Burn the coal using kerosene or use stove burner and 
click the switch? on

Place the knife on burning stove or coal and allow to be
red hot? partner hold the chicken’s legs and wings gently,
Let your 
then you hold the head (toward the mouth) of the chicken
with one hand and gently cut the pointed tip of the
chicken’s beak using the hot knife.?
Know that you can perform the task by your own if you 
are to debeak chick?
Release the bird afterwards to the proper area? 
Clean the area and return the tools and equipment to is 

designated place.
Finish the task within the allotted time? 
Trainer:
Ludivino L. Condalor

6530 CAPOOCAN LEYTE
REFERENCES
 Poultry hub.com
 www.googles.com other related website
 Ask.com
 MyWay.com
 www.Meriam Webster dictionary
 The Beak Trimming Handbook for Egg Producers: Best Practice for
Minimizing Cannibalism in Poultry has been published
through CSIRO Publishing (Spiral Bound – ISBN: 0643092560 –

Prepared by: Date: Course:
Ludivino L. Condalor January2020 TM1

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VISARES VOCATIONAL SCHOOL INSTITUTE

6530 CAPOOCAN LEYTE

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIALS

PREPARED BY: DATE: COURSE:

LUDIVINO L. CONDALOR JANUARY2020

ANIMAL PRODUCTION (POULTRY-CHICKEN) NC II

COMPETENCY-BASED LEARNING MATERIALS

1. Maintain Poultry House Maintaining Poultry

2. Brood and Grow Chicks Brooding and Grow

3. Perform Pre-Lay and Lay Perform Pre-Lay and

4. Trim Beak Trim beak

PREPARED BY: DATE: COURSE:

LUDIVINO L. CONDALOR JANUARY2020

UNIT OF COMPETENCY: TRIM BEAK

MODULE TITLE: TRIMMING BEAK

NOMINAL DURATION: 40 HOURS

LO1. CARRY-OUT PREPARATORY ACTIVITIES

 Materials, tools and equipment for the operation are prepared

PREPARED BY: DATE: COURSE:

LUDIVINO L. CONDALOR JANUARY2020

 Task is performed observing safety practices and following Good

LEARNING OUTCOME No.1 CARRY-OUT PREPARATORY ACTIVITIES

PREPARED BY: DATE: COURSE:

LUDIVINO L. CONDALOR JANUARY2020

2. TOOLS and EQUIPMENT

LEARNING OUTCOME No.3 RE-TRIM BEAK

PREPARED BY: DATE: COURSE:

LUDIVINO L. CONDALOR JANUARY2020

3. Task is performed practicing OSHS and following GAHP

6. TOOLS and EQUIPMENT

- Electric Handheld debeaker

PREPARED BY: DATE: COURSE:

LUDIVINO L. CONDALOR JANUARY2020

LEARNING OUTCOME No.4 CARRY-OUT WORK TO COMPLETION

2.TOOLS and EQUIPMENT

PREPARED BY: DATE: COURSE:

LUDIVINO L. CONDALOR JANUARY2020

LEARNING OUTCOME No.2

2.TOOLS and EQUIPMENT

- Electric Handheld debeaker

PREPARED BY: DATE: COURSE:

LUDIVINO L. CONDALOR JANUARY2020

- Vitamins food supplement

PREPARED BY: DATE: COURSE:

LUDIVINO L. CONDALOR JANUARY2020

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

INFORMATION SHEET 4.2-1

PREPARED BY: DATE: COURSE:

LUDIVINO L. CONDALOR JANUARY2020

THE RIGHT AGE TO TRIM BEAK

BENEFITS OR ADVANTAGES OF TRIMMING BEAK

1. To prevents wastage of feeds

PREPARED BY: DATE: COURSE:

LUDIVINO L. CONDALOR JANUARY2020

The general disadvantage of beak trimming is that, when it is improperly

Methods Available to Trim Beak

1.Laser, Infra-Red or Microwave (hatchery)

1. Manual Hot Blade (4-5 days of age)