Fencing

Fencing

 

A fence is the corner stone of a farm and that is why it so important  to keep all the fences in excellent condition at all time. There are two main types of wire use to make fences on Sondela and that is steel wire and binding wire.  Steel wire is used for the main lines and binding  wire to bind the wire to the  Y-Standards and to the droppers.

The equipment for the job is pliers, side cutter, wire puller and all the necessary  O.H.S. equipment.

The way to build a proper fence goes as follow . Firstly you have to get the area clean where you are going to put up the fence and lay out where it is going to be. You have to make everything to a certain standard. The anchor posts must be 100meters out of each other then every 5meters a Y-Standard and every 2meters a dropper. You have to make the height to company requirements and with this you will determine how many lines of wire you are going to make. 

There is also different ways to bind two separate wires this is 90 degrees and you can use a gripple.  The way you use a gripple is by putting one wire through the one side and the other from the opposite side and pulling it together with a special gripple machine. The 90degree is when you take to wires and hold two with a pliers and bind the two opposite wires over other.   U.S  244605, 110064, 9008, 252450, 252454, 252456, 252468, 8336,                           

Clean and maintain area of responsibility

NQF Level 2 – US 113818

Question 1.

There are three basic chemicals used in the preparation of food – detergent, disinfectant and sterilizer. Explain these and where they are used in the WLC.

Answer 1.

Detergent: I use to dissolve grease and fat or to remove it and am usually used in the kitchen to scrub and wash the animals food bowls but does not kill germs.

Disinfectant: Is used to kill germs but does not remove grease or animal fat and is used on the table where we cu the meat and fruits for the animals.

Sanitizer: is used to dissolve or remove grease and fat aswel as killing the germs on the equipment and tables that is used for the food prep.

Question 2.

Discuss the spot checks enclosure cleaning methods used in the general areas and why the different equipment is used there. What protective clothing could help in this task.

Answer 2.

Pick up all the bones and left over food ect. This is done to make the enclosure look more presentable. Cleaning like this is done for the following reasons also, hygiene, unpleasant smells, flies and bacteria. This is done right through the WLC.

Question 3.

Why is it so important to be aware of OHS procedures when working at the WLC? What are potential health hazards and how do you overcome these?

Answer 3.

Be safe and sure about the whole place, take care of yourself, the animals and the guests. If OHS isn’t in place your business the law enforcement act will close down your show. If not you can get injured, lose your job, hurt the animals and guests and that all leads to bad business.

Question 4.

Compare and contrast the stock take needs for various areas e.g. clinic compared to food kitchen.

Answer 4.

Fruit and veggies needs to be checked daily. Meat needs to be checked on a weekly basis. All the medicines, equipment, lucern ect. needs to be checked on a monthly base depending on how much you use of it.

Question 5.

What process is followed with left over or old or rotten food? Ensure to list the various food types and the ways in which we dispose of this waste. Include carcasses and dead animals.

Answer 5.

Meat: We put it in the black bin and then it is taken to the dump site. Carcasses are taken to the vulture restaurant. Any fruit and veggies gets taken to the compost heap. Milk goes down the drain. Carnivore waste is also taken to the dump, it smells very bad and spreads diseases. Animals that died of disease is also taken to the dump. Herbivore dung is taken to the compost heap.

Question 6.

There are three other types of waste to the organic waste above- physical, medical and chemical. Define these and give examples. Explain why it is so important that the WLC handle this waste properly.

Answer 6.

Physical waste: Plastic, man made products. Medical waste: Needles, medication. Chemical waste: Paint, poison, oil, savlon. It can cause injury or health problems, it doesn’t look good to guests if waste is lying around. This all can lead to the company losing it’s good name.

Assist with the selecting, preparing and providing of food

NQF Level 2 – US 113821

Question 1.

Explain why personal hygiene is so important when working at the WLC refer to washing your hands, also after smoking; clean clothes; no strong perfumes and at least another two points.

Answer 1.

Smoking and perfume is a strong scent that makes the animal’s stress. You must always wash your hands after smoking because the different or strange scent may let the animal react negative. The same goes for perfume and deodorant, don’t change your perfume keep it the same as the ones you have used from the beginning and don’t use perfume with a strong sent. You can also get diseases from the animals and you can spread diseases between animals too.

Question 2.

Choose 2 examples and describe the feeding plans (amounts, times, types of food); how their food is prepared and why it is being prepared as such.

Answer 2.

The lions (Max and Lex) are fed twice a day and sometimes they are starved for a day to give them the feeling or illustration of being in the wild where they don’t eat every day. Max gets bigger pieces of meat because he eats fatter than Lex, this gives Lex a better chance to eat up all her food before Max steals it from her. A meal for them are 1.7kg of meat with predator powder.

Peanut the giraffe gets fed three times a day. The type of food that she gets is a powder type milk called Dencavit with full cream cow milk diluted with water. The full amount per feeding is 4liters. The reason for diluting her milk with water is because we want to wean her from milk. The Dencavit and cows milk is added before hand and then it is heated in warm water and when warmer luck warm water is added just before the feeding.

Question 3.

Why do certain animals and birds get fed at certain times? Give two examples of animals and or birds and the reasons why.

Answer 3.

Darwin the nyala gets fed 5 times a day. The reason for this is because he is still very young and he needs the nutritious and vitamins to get and stay healthy. The milk he gets contains colostrum that helps his body to build up antibodies.

Phinias the serval kitten gets fed 5 times a day with cat pellets soaked in luck warm water. This is because his digestive system isn’t strong enough to digest meat .

Question 4.

Research what is boskos- what is in it and why do we use it.

Answer 4.

It contains Acacia, combertum, brandybush, lucern, ivomac and dewormer. We use it because it is a all natural product and it also act as a medicine for the animals.

 Question 5

5.  When it comes to provision of food in your wildlife centre, note two animals’ 1. food portion calculations and explain why food is portioned i.e 2 or 3 meals a day.

Answer  5.

10% divide the mass of food by the  times a day the animal gets fed. More % if younger and less % if not active.

Question 6

Describe any possible 2. Medication or pro-biotics that can be added to the food.

Answer  6.

*Pro –biotics,  gut flora or bacteria that are good and helps with digestion.

*Biorem: Rumenens

*Protoxem: Carnivors and Herbivors.

*Dewormer: Tablets and boskos

Question 7.

Create a table of all the foodstuffs,  1. Where and  2. How they are stored and 3. Why tey are stored in these ways and places.

Answer 7.

1. Dry foods need to be stored in a dry cool place and needs to be checked regularly so that it is not wet and starts to rot. Fruits and other foods like meat and milk needs to be stored in a refrigerator and it needs to be in a closed container.

2. If it is not in a bag keep it closed so that it doesn’t get weathered.

3. So that rodent and mites don’t eat it.

Question 8

List the different stages of life,  i.e different ages, stages of reproduction and health and describe how their diet would change.

Answer 8.

You need to give the animal a variety of fruits and meats to ensure the animal gets a balance of vitamins and minerals.

Question  9

What other reasons are there to change food stocks e.g. season? Explain.

Answer 9.

You need to give the animal a variety of fruits and nuts. The changing of seasons are also a factor in the changing of fruits.

Question 10.

Explain the cleaning and sterilising procedures of milk bottles and measuring utensils and why must they be sterilised.

Answer 10.

Because the babies are very sensitive to infections. That is why it so important to clean the bottles this way. Start the cleaning as follow: Remove teat from the bottle and poor out all the milk that is left over from the feeding. Then you must rinse it out with cold water till clean and then with hot water. After that you must submerge the bottle and all the rest in the Milton mix for at least 30minutes for it to sterilise the bottle.

Question 11.

Describe what rot and pest infestations can occur applicable to the disposal of food waste and explain why it is so important to not allow this to happen.

Answer 11.

Pests like flies, rats, mice, fungus ect. They can spread the food lying around. Cross contamination and bacteria can easily be spread by all of the pests that are around. Bacteria build-up will lead to cross contamination. This smells bad and looks bad and at the end the animal’s health is at stake.  

Animal care.

 Learner Workbook
Care for animals within area of responsibility
NQF Level 2- US 113822

Question 1.
a) Explain what is meant by the fight or flight response in animals. How is this related to an animal's comfort zone and flight distance?
b) Explain the animals' possible behavioral reactions to your approach, presence in and leaving the enclosure. Detail the correct behavior in response as well as what not to do.

Answer 1a.
* Fight: This when a animal is cornered and his reaction is to attack. This only happens unless you scared him but they will first warn you to stay away.
* Flight: This is when a animal's reaction is to run away from the threat rather than to attack it.

Answer1b
There are three levels of comfort zones and the reaction that follows. Firstly the animal is aware of you but is still comfortable of you being there. Secondly the animal warns you to stay away and you must not get closer. Thirdly the animal will react negatively and attack you if necessary or flee away. This whole illustration means that the closer you get to the animal the smaller the comfort zone gets.

Question 2.
Detail what would could be done to reduce animal stess. How is this related to showing empathy to the animals in your care?

Answer 2.
They need a hide away from people< wait till they come to you, observe their mood and body language. No loud noises, never turn your back on the animal and do everything calmly. We do this for each others safety and the reduction of stess.

Question 3.
As a sanctuary and edicational center, the WLC must ensure animal, public and your safety. What measures must be implemented and maintained to keep our enclosure safe?

Answer 3.
Enclosures needs to be well made stand firm, must be functional and safe not just for people but for the animals as well. This must be locked at all times and no unauthorized entry. The gate must work propperly and always to open to the inside of the enclosure. The electric fences must be on the inside of the enclosure and there must be a sign on to warn people that is walking by. In the enclosure there must be a closed up area with bedding and comfortable for the animal to be at ease with all of that it must be well ventilated as well. There must be plants in the enclosure but no trees too close to the edge it just can be used to climb out of the enclosure.

Question 4.
Animals that have newly arrived are very sensitive and there are a few things that can be done to ensure their introduction to captivity is smooth. Discuss.

Answer 4.
No loud noises don't go there very often. Dark boma, shade netting and very comfortable and it is made calm to set the animal at ease. There is also pols not fences because fences can cause injury if the animals run into it.

Poaching

Definition

Poaching is the illegal hunting, killing or capturing of animals. This can occur in a variety of ways.  Poaching can refer to the failure to comply with regulations for legal harvest, resulting in the illegal taking of wildlife that would otherwise be allowable. Examples include: Taking without a license or permit, use of a prohibited weapon or trap, taking outside of the designated time of day or year, and taking of a prohibited sex or life stage.  Poaching can also refer to the taking of animals from a gazzetted wildlife sanctuary, such as a national park, game reserve, or zoo. Most countries enforce various sanctions on the hunting of wild animals, and international controls, such as bans, restrictions and monitored trade, are all aimed at controlling poaching. However, it is important to note that hunting, under specific regulations, is in fact often permitted in designated game preserves.

Methods of poaching

Snare wire

These are cable wires of different lengths which are tied on trees to trap animals. The snare is put in such a position that it traps the animal around the neck. The wire strangles the animal as it struggles to free itself. Snares are used by poachers in national parks in Kenya and Tanzania.

Spears and dogs

Figure 3. Hunters with a net wrapped on a stick and a spear on their way to hunting in Masindi District, Western Uganda. (Source: Photograph by Magelah Peter G. © 2007)

A more traditional method involves chasing and spearing animals with the assistance of dogs. The dogs disorient the animal and in some cases actually subdue it. A dog may have a bell tied around its necks, which startles the quarry from its hiding place.

Trap nets

The net is spread at one end of an area, and the poachers, sometimes with the assistance of dogs, chase the animals towards it. The animals get trapped in the net, and the poachers spear them.

Pitfalls

Pits are dug to trap large animals such as elephants, buffaloes and zebras. The pits are dug across the path of the animals. The pits are normally covered with grass and trees to disguise them. The animals are normally pushed towards the pit. This is done in two ways: some hunters chase the animals, while others provoke the animals into chasing them. Because the animals are heavier than the plants covering the pit, they will fall in while crossing the pit. It is here that the hunters will come and kill the animal; most of these animals are killed for their ivory, teeth and other products. Normally the hunter takes a very small part of the animal, which is then sold to dealers.

Arrows and bows

Figure 4. Snare-like trap used to trap smaller animals in the Rwenzori region. (Source: Photograph by Magelah Peter G. © 2007)

These are normally made out of local forest products. Some hunters such as the Mbuti pygmies of Congo are said to put poison on their arrow tips.

Other traps

Figure 5. Horseshoe-like trap used to trap smaller animals in the Rwenzori region. The trap holds the animal by its leg. (Source: Photograph by Magelah Peter G. © 2007)

Poachers use many other traps; most are made with local materials. An example is a snare-like trap used to trap small animals mainly used by communities in the Rwenzori area (Figure 4). The other commonly used trap in the area is a horseshoe-like trap made from iron (Figure 5). The trap is placed on the ground and the animal gets trapped when it steps on it.
Many people have been inadvertently injured by poachers' traps. The majority of the casualties are women and children who normally go into the forests to collect firewood, food, and other forest products. Stepping on a trap like the one in Figure 5 can lead to broken legs and even death.

Inkberrybush

Today we were sent to Vineyard at the back of the kitchen to remove and poison the Inkberrybush.
The main reason for this is because when a animal like a Bushbuck eat it the animal will die.
We first thing we did is to slash most of it out and then afterwords we sprayed it with Roundup. The negative side of the situation is the misuse of the Roundup can leed to the dying of the Grapevines. The positive side is the Inkberrybush will not live again.
 

New and Improved Road

On the second of August our R.G group was sent to van Rensburg avenue to create a new road. The main cause of this new road is to control erosion and to make the existing straight road more "game farm" friendly. We began by listening to Kobus and oom Sieg were they layed out the plan for the new road. The main reason for this new road is to make the road curvy because it's main cause is for game drives and it isn't interesting to have a game drive on a straight road.
The main job is to lay out the new road and to put branches on the edges of the new road to indicate the way. The other thing we needed to do is to spray out branches over the old road and the patches of earth that nothing is growing on.
We want to rehabilitate the ground that there can grow new grass and that it will look nicely. This project is going to take approximately five years to complete. I can't wait to see the end result.       

Bicyle Trails

On the 14th of July Kobus told us that we are going to clean and maintain the Bicycle trails for the cycle race on the 23 of July. This is also part of our module on perform basic field infrastructural maintenance in a conservation area. Kobus gave us each a map of the trail and he told us who is working with who and where. I was selected to work with Kyle and Bianca at the top part of the trail.
The work that was to be done was cutting branches so that it doesn't hang in the way of the cyclist, taking tree stumps out of the trail and finally shoveling sand out of the trail. That in short was what to be done on our trail.
The equipment that was needed for the jobs to be completed were the following: shovel, panga, axe, slasher, rake ect.  Standard OHS equipment was also used.
At a point in time we all started to work in a big group and that was the best option because we worked very fast and more sufficient.
We started on the tails and we worked for days on it and we luckily finished on time. It was really hard work and a lot of blood sweat and tears was put into that trails but in the end it was all worth the while. Thank you for everyone that worked with me on the trails there was hard times but there was also a lot of fun times with it again thanx to everyone.  

Bullrush

Day one of R.G. we went to the dam at the back of the Boys house to take out the bullrush that is in the dam. It is in one of our modules to combat problem plants. The reason why we removed the bullrush is because if there is to much of them in a water enclosure it absorbs all of the oxygen and the results of that is that all the other creatures in the water die. The problem with the bullrush is that it grows very fast and then it over populate the water mass to quick for the total water that is in the dam area.
It was very fun working for the first time at Conservation.     

Finaly Conservation!!!

The course I have been waiting for my whole life, Conservation. The one I have started with first is Resource Guardianship for nine weeks. On our first day of R.G. Kobus our facilitator told us in a short perspective what we are going to do in the next nine weeks. After he told us all of that and gave us all the paper work we went on the Land Cruiser to the "koppies". there he told us about the cultural heritage involving the area in Warmbaths. The fact that I can be in the bush the whole day makes me smile every morning I get out of bed. Really conservation is the best thing that ever happened to me.       

My last week in the kitchen.

Monday and Tuesday we spent the day in class and we learned about food contamination and nutrition. For the rest of the week it was normal nothing spectacular happened. On Thursday I finished with my Chef course.

My working weekend in the kitchen.

I was very excited about working in the kitchen for the weekend. On Friday the 10th of June it started. I made like a million pancakes for welcoming. When I was done with that I helped Chef William with the preparations for Meat-lovers. We made Peri Peri chicken and we reheated all the food and meat we made the previous day. At 6pm we started and we 'braaied' all the meat and at 10pm we were finished and all the guests had left.
Saturday Juan Alon and myself made a Swiss roll but we added to much flour and then it was more like a cookie roll but still it was nice. For the rest of the day I made wild rice, chicken stir fry and steak.
Sunday I made potato mash I learned to make a omelet, pizza and I helped Lilandi to make student dinner.               

My second week in the kitchen.

On the 6th of June I wrote my big final exam on F&B and for the rest of the day Chef Edward gave me off. For the rest of the week the restaurant was very still and we had nothing to do so for the rest of the week the most we did cleaning. The highlight of the week was to make student lunch. It consisted of steak egg and chips, believe me the students were very happy with it. Other nice things I made was Butternut soup for the Guesthouse and Beef roast's. 

First week in Cheffing

Finally Chef course the one I have been waiting for since I have started at Sondela. On Monday the 30th of May I started my Skills course in Chef. I was taken by Chef William and he showed me the basic skills that I needed to go around in the main kitchen. He showed me how to cut up a chicken in portions and then how to spice chicken with all the different spices and oils. Throughout the week I learned all the ways of the kitchen and I cooked all different types of food like beef, venison, chicken, fish and much more.   

Adriano's House

Today Shani and myself were recruited to to go and clean Adriano's house. I was very excited to go because I heard a lot of things about his house and now I could go and have a look for myself. His house is a typical African inspired house. Everything is perfect in his house and nothing is out of its place. I was the lucky one to get the job of dusting the house, everything must be moved cleaned and put back in the exact same place. That took me an half a day to complete and then after lunch I went to help Shani clean his 6 meter long bookshelf. That was a very hard task because you must clean shelf by shelf and every book must be put back in the same place and it must stand in the same way it stood before. One very interesting thing is that the oldest book we found was one that was printed in 1818. It was a nice experience to work in his house and I would do it anytime again.
   

S.S.B

The first day that I started At S.S.B was on the third of May. I am there for 3 weeks and I am very exited of the time that lies before me. The day started of by Monica our "teacher" giving us all our papers that we are going to use in the time that is lying before us. She told us everything that is involved in accommodation services and what is expected of us to do in the workplace. Each of us reseved a bucked with cleaning utensils that is necessary in cleaning a chalet. After all of that we went to a Marula chalet to go and clean it. We started of by cleaning the bathroom and after that we cleaned the rest of the chalet. I learned a lot of new things and we went for a crash course at the laundry.     

My first week at Food and Beverage department.

On the 21st of February I started with 5 other students at the F&B department. O yes it isn't the bank but it is the Food & Beverage department, in other words the department were the all the functions, trade and restaurant etc comes together. It is mainly concentrated on on the restaurant business, that's were I work the most of the time.
That's enough said about were I work let me tell you more about what I did the first week at F&B.
The first day was a bit hectic because we were putt into the deep side. We were told that we are preparing for welcoming and that we must prepare for a Conference for 18 people. It was very hard to swallow because not one of us had done it before. The staff learned us how to read a function sheet and showed us the basic way to prepare for a 4 star conference. First they left us to go on our own and we thought we were done they came and showed us the popper 4 star way. It is really hectic because everything must be perfect all the tablecloths must be the same height from the floor even the pens on the tables must be in a straight line. That is just a drop in the bucket there is many more factors involving setting up a conference. One important thing I have learned is that the conferencing at Sondela is conferencing with a deference.
That is all from me for today greetings from Sondela.             

My first week at Sondela First week at Sondela. Arrival and our first course, W.O.P.

On Sunday the 23/01/11 I began with my new life at Sondela. We arrived at noon and were directed to Piccinini's Hall to be welcomed by Management. After the welcoming we had a lovely lunch and thereafter we said our final goodbyes to our parents we all went to unpack our clothes at our new home. Later that evening we got our first piece uniform, our Sondela cap's. On the 24/01/11 we started the W.O.P course.

From the 24/01 to the 31/01 we did self presentation and told everybody who and what we are. We also met all the management and how they fit in at Sondela. The rest of the week was spent on learning each other, learning about the history and interesting facts of Sondela, signing our policy and procedures and everything that goes on at Sondela.
A vital thing that I learned in that week is that communication is one of the most important aspects when it gets to teamwork and a wise thing that that someone said to me is that there is no I in team.