Poultry Production

Profiting from Layers, Broilers, Turkeys, and Ducks

Many new farmers get started with poultry, because it’s a relatively low-investment enterprise with a fairly quick turnaround time from start-up to revenue. The margins can be slim though, and farmers need to develop the necessary skill set to produce a product that is both safe and profitable. This course will help you get started with all the basic information to build a successful poultry enterprise.

Target Audience

Beginner – The course is for aspiring and beginning farmers (individuals with limited or no experience with poultry rearing) seeking to learn about poultry production and the marketing, processing, and sales of poultry and poultry products in New York State. (NOTE: You do not have to be farming in NYS to benefit from the production-oriented information in this course. Only the regulatory information covered is NY-specific).

Course Objectives

At the completion of this course, you will:

• Know the basics of poultry production from field to plate
• Have knowledge of breed selection, production systems, flock management practices, and cost of production
• Identify rules and regulation for sale of poultry products to various market outlets
• Understand business and marketing plans as they relate to poultry production

In 2026, this course will be offered live for 6 weeks on Tuesdays from 6:00 – 7:30 PM (Eastern) from November 3 – December 8. While live attendance is encouraged so you have the opportunity to engage with presenters and ask questions, all webinars are recorded and posted in the online classroom to watch anytime. Once 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. 

This event is hosted by the Cornell Small Farms Program. For more information, visit the event website.