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Learning by Doing

THIRD YEAR MODULES

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Department: Agricultural Science and Production
Module duration: Three weeks

DESCRIPTION AND GENERAL OBJECTIVE OF THE MODULE

In the last ten years, the poultry industry is the fastest growing activity (6% annually) within the livestock sector both in Honduras and Latin America. Such growth demands greater productive efficiency in order to keep accessible the prices of the consumer goods that this activity provides to the basic basket and at the same time remains profitable for poultry entrepreneurs.

The way to face this challenge is through technological research and development to obtain more consumer goods with fewer inputs, opt for the best technology that adapts to the needs of latin american producers, implement biosafety programs to ensure more production. clean, as well as training producers both in the business environment and on small farms.

In the three-week duration of the module, the student has the opportunity to apply the fundamentals, basic concepts and different technologies in the commercial management of a poultry farm, also getting involved in the research processes in making data and decisions for the obtaining efficient production of poultry meat and egg production.

MODULE COMPETENCES

• At the end of the module the student will be able to diagnose the current situation and the relative importance of the production systems of broilers, laying hens, incubation, processing and avian nutrition and their contribution to food production as an activity of global importance.

Department: Agricultural Science and Production
Module duration: Three weeks

DESCRIPTION AND GENERAL OBJECTIVE OF THE MODULE

Students will be able to apply pig production techniques, through the development of skills in management, feeding and reproduction, under intensive pig exploitation systems where students learn to think, interpret, perform and act in different pig exploitation systems. through a purely practical experience.

MODULE COMPETENCES

• Carry out piglet management practices at birth, following established procedures and safety measures.
• Surgically castrate a pig, using established procedures and safety measures.
• Supervise the natural mounting of pigs, following established procedures and safety measures.
• Diagnose sow pregnancy, using doppler ultrasound, following established safety measures.
• Identify the physical and productive differences of the different breeds of pigs found on the farm.

Department: Agricultural Science and Production
Module duration: Four weeks

DESCRIPTION AND GENERAL OBJECTIVE OF THE MODULE

The Beef Cattle unit has a breeding herd of Brahman beef cattle and its crosses with other commercial meat and dairy breeds. The module lasts four weeks where students go through different work stations, a dairy farm and a rodeo where they practice horse riding and corralling; strategic supplementation where they make multinutritional supplements and blocks; maintenance of fences and paddocks where they learn to manage animals in confinement areas and paddocks with conventional fences and electric fences in an intensive, extensive and agroforestry grazing scheme. At the end of the module, students will be able to acquire basic knowledge that will allow them to have skills in managing a beef cattle herd.

MODULE COMPETENCES

• Apply basic principles of supplementation in a beef cattle herd to optimize feeding in livestock herds.
• Identify breeds of beef cattle to differentiate them in a herd of cattle.

Department: Agricultural Science and Production
Module duration: Two weeks

DESCRIPTION AND GENERAL OBJECTIVE OF THE MODULE

The module is a section of the Dairy Cattle Unit, where the entire stage of artificial rearing of a calf is carried out until its last third of gestation; where it is already transferred to the milking section to begin its production cycle. The module is divided into calf and heifer sections.

Students learn the management of a calf in the suckling stage and the rearing stage respectively. After completing the module on management and breeding of dairy cattle replacements, students will be able to apply productive processes on the artificial breeding of calves, using criteria related to management, nutrition, reproduction and health.

MODULE COMPETENCES

• Apply techniques for animal identification (arts, tattoos).
• Carry out management of the newborn applying techniques such as: colostrum feeding, navel healing, registration and application of medications.
• Feed calves from different sources (starter concentrate, milk and milk replacer).

Department: Agricultural Science and Production
Module duration: Four weeks

DESCRIPTION AND GENERAL OBJECTIVE OF THE MODULE

The module strengthens, integrates and applies administrative concepts, develops criteria and skills for agricultural administration, especially for planning and control. Intercalates classroom work with tours and field work so that the student interacts in an almost real work environment. At the end of the module, the student will be able to use biometric data sheets to project livestock herds, use, interpret and apply software related to technical record systems, ration formulation and global positioning systems to develop the functions of an agricultural administrator.

MODULE COMPETENCES

Use techniques for planning livestock farms with emphasis on cattle.
• Analyze control techniques for livestock farms through the use of technical records for their implementation.

Department: Agricultural Science and Production
Module duration: Six weeks

DESCRIPTION AND GENERAL OBJECTIVE OF THE MODULE

The Dairy Cattle module, for third year, lasts six weeks where the student develops basic skills and knowledge necessary to work in a milk producing company. The module provides the following topics and practices: Efficient milking and milk quality, feeding of the dairy cow, reproductive management, pastures and forages, body condition and animal health.

General Objective: Apply dairy cattle management techniques in the tropics considering work contexts based on the production method, as well as create spaces that encourage students to learn and control mechanisms in the area of dairy production.

MODULE COMPETENCES

• Practice mechanized milking, applying the hygiene and safety protocol, guaranteeing efficient milking and milk quality.
• Prepare food diets for the different productive stages of the dairy cow in the tropics.
• Apply treatments for the main pathologies responsible for altering health in dairy production.

Department: Agribusiness Management
Module duration: Three weeks

DESCRIPTION AND GENERAL OBJECTIVE OF THE MODULE

Through the Marketing module, our students acquire and put into practice knowledge about the management and control of the operations of a retail sales position. They engage in activities such as category management, customer service, point-of-sale and channel marketing, inventory management, quality control, and relationships with business partners (suppliers). This allows them to develop business skills through contact with the links of the value chain to which they are exposed in their institutional learning by doing.

At the end of the module, the student will have applied techniques and tools that operate a retail buying and selling business, identifying sales opportunities, the use of information as a tool for decision making, customer service, the importance of image, product placement and display, and other marketing activities. With the above, you will develop technical communication skills, an effective attitude to work and problem solving.

MODULE COMPETENCES

• Describe the marketing process in a retail buying and selling business.
• Analyze historical sales information identifying its usefulness in decision making.
• Apply concepts involved in the management and operation of a retail purchasing and selling business.

Department: Agricultural Science and Production
Module duration: Three weeks

DESCRIPTION AND GENERAL OBJECTIVE OF THE MODULE

Feeding the human population is becoming increasingly difficult due to accelerated population growth, so it is necessary to look for alternatives to produce food sustainably. Aquaculture is a technique that allows the production and development of different aquaculture crops while having total or partial control over it. Tilapia meat has a high content of protein and DHA (docosaexanoic acid) which helps in the development of the central nervous system.

One of the main objectives of the Aquaculture module is to instruct third-year students about the production of tilapia farming by carrying out different practical activities, in addition to developing their teamwork skills and fostering a positive attitude towards work. In the aquaculture module, students develop different activities to show them the development of tilapia throughout its cycle: Egg harvesting, feeding, sampling, partial or total harvests of the fattening fish, slaughter and distribution to the sales stand, sale of fish to the public and sexing.

The student must show a proactive and effective attitude towards work, whether in teams or individually, maintain effective communication with the instructor and other colleagues, and carry out their activities safely to avoid and prevent accidents; The instructor and the staff who work in the unit are committed to maintaining constant communication with the students, guiding them in each of the activities and facilitating their development.

MODULE COMPETENCES

• Harvest tilapia eggs and harvest tilapia to gut it and send it to the concession stand.
• Manage tilapia farming and sex correctly.

Department: Food Agroindustry
Module duration: Four weeks

DESCRIPTION AND GENERAL OBJECTIVE OF THE MODULE

In the Dairy Plant, products with added value are produced from the transformation of milk in different production lines. These production lines include fluid milks, cheeses, sour cream, ice cream and yogurt, among others. Students rotate for 22 days between different work sections within the unit, which in addition to the production lines include product dispatch and the quality analysis laboratory. The rotation allows you to apply theoretical knowledge in the manufacturing of dairy products and develop skills and abilities in this area of work. At the end of the module, students understand the importance of processing as the link that generates added value to the raw materials obtained in the milk value chain, keeping in mind the quality and safety that the products must have.

MODULE COMPETENCES

• Ability to maintain the commitment to quality and safety on a daily basis.
• Ability to communicate your ideas effectively.
• Ability to solve problems responsibly.
• Ability to work in multicultural teams.

Department: Environment and Development
Module duration: Two weeks

DESCRIPTION AND GENERAL OBJECTIVE OF THE MODULE

The Added Value of Wood module offers the student to develop skills in the use of machinery and equipment used in the transformation of wood and non-wood products to obtain maximum profitability from a forestry activity. The setting for the development of activities is the forestry processing center.

General Objective: At the end of the module the student will be able to develop the wood transformation process considering the stages of design, planning and efficient use of tools and raw materials.

MODULE COMPETENCES

• Execute the main wood transformation processes in order to provide the greatest added value, maximizing the profits of a forestry company.

MODULE COMPETENCES

Upon completion of the Digital Marketing module, the student will be able to:
• Identify the needs of the company and its potential audience to develop digital marketing strategies and tactics.
• Execute marketing campaigns using specific marketing tools such as social media marketing.
• Design a basic digital marketing plan.

 

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Honduras

Address: PO Box 93, Km 30 Tegucigalpa to Danlí Road, Yeguare Valley, San Antonio de Oriente Municipality. Francisco Morazán, Honduras, C.A.

Phone Number: (504) 2287-2000

Email: zamorano@www.zamorano.edu

United States

Address: 1701 Pennsylvania Ave., NW, Suite 300 Washington, DC 20006

Phone Number: (202) 461-2242

Email: zamorano@www.zamorano.edu

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