This course offers a systematic introduction to broiler feeding and management practices for commercial poultry farming. It covers key aspects including breed selection, preparation before chick arrival, and the management of environmental conditions such as temperature, humidity, lighting, and ventilation. The course also outlines feeding strategies across different growth stages—brooding, growing, and fattening—emphasizing nutritional requirements and proper feed composition. In addition, it addresses water supply, hygiene, disinfection routines, and disease prevention measures to maintain flock health. Finally, it introduces biosecurity practices to minimize the risk of disease transmission. Through these components, the course provides practical knowledge to improve broiler growth performance, health, and farm efficiency.

This course is part of a series of technique training focusing on vegetable cultivation and poultry feeding, offered under the Country Pilot Project titled "Sustainable Agriculture and Value Chain Development SSTC Cities Project Pilot Initiative in Nepal".