Stockperson Development Scheme

A series of workshops delivered by technical experts, covering each stage of pig production from service to sale.

The training focuses on basic knowledge and everyday tasks and is aimed at industry newcomers or those wanting to refresh their knowledge or learn about a different department. The sessions are interactive and encourage the sharing of knowledge and practices.

You can record your attendance on PigPro – your online training record.

Course dates and locations

The next round of training will start in October 2023. If you would like to take part or book places for your team, please complete the training application form or get in touch for more information.

If you have any questions or last-minute booking requests, please call: 01904 771218.

Download the training application form

Training venues

North: Thirsk Farmers' Auction Mart, Blakey Lane, Thirsk, North Yorkshire YO7 3AB

Central: Uncle Henry's, Grayingham Grange Farm, Gainsborough, Lincolnshire DN21 4JD

East: The George Hotel, Station Street, Swaffham, Norfolk PE37 7LJ

Online: via Microsoft Teams

Sessions with low delegate numbers may be moved online. If this occurs, the cost per session will be reduced accordingly.

North

12:00pm–5pm

Central

12:00pm–5pm

East

12:00pm–5pm

Online

12:00pm–5pm

Gilt and sow management

Tuesday 10 October

Monday 16
October

Monday 9 October

Tuesday 17 October

AI, service and breeding

Tuesday 7 November

Monday 13 November Monday 6 November Tuesday 14 November

Farrowing management

Tuesday 5 December

Monday 11 December Monday 4 December Tuesday 19 December

Weaner management 

Tuesday 9 January

Monday 15
January

Monday 8 January Tuesday 16 January

Safe use of veterinary medicines

Tuesday 6 February

Monday 12
February

Monday 5 February

Tuesday 12 March

Finisher management 

Tuesday 5 March

Monday 11 March Monday 4 March Tuesday 13 February

Download the training application form

The full course cost to levy payers is £250+VAT*. This will include all six sessions, lunch (except for the online sessions) and course materials. Individual sessions can be attended on an ad hoc basis at a cost of £50+VAT* per session.

Online sessions will be charged at a reduced rate of £30+VAT* per session, or £150+VAT* for the whole course.

If the session(s) are full at the time of booking, you will be added to a waiting list. We will review the demand on an ongoing basis and may add more training dates if needed.

Please note that a maximum of four people per business can attend the training. If you would like to book more places than this, or if you would like to attend but can't make any of the above dates, please get in touch:

E: Pork.Training@ahdb.org.uk

Learning outcomes

To be able to:

  1. List three key considerations when selecting gilts at birth
  2. Describe gilt feeding options and state the importance of feeding a specialised diet
  3. Identify three areas which should be monitored during gilt development
  4. List four factors influencing gilt performance from rearing to selection
  5. Identify different systems for bringing in replacement gilts

To be able to:

  1. List three factors contributing to sow stress at weaning and ways to reduce the impact
  2. Explain the key factors in returning a sow to heat post-weaning
  3. List five signs of oestrus
  4. Explain the correct AI procedure
  5. Define the term 'parity profile' and design ideal parity profiles within a breeding herd
  6. Understand the importance of performance targets and how these can be set

To be able to:

  1. Identify five key tasks in preparing the farrowing house/pen
  2. Identify the signs of farrowing and when intervention is necessary
  3. List three key aspects of managing gilts in the farrowing house
  4. List three important factors in piglet survival
  5. Understand the importance of the sow diet during lactation

To be able to:

  1. Identify three piglet requirements at weaning
  2. Describe process for preparing weaner accommodation
  3. Explain the changes to diet at weaning and important factors to consider
  4. List two causes of stress at weaning and how these can be reduced
  5. Explain the performance targets for weaner department and understand how to set objectives
  6. Identify three factors affecting weaned pig growth

To be able to:

  1. Understand what pigs require to grow and stay healthy
  2. Identify three crucial daily routine checks
  3. Pinpoint three important features that a recovery pen should include
  4. Define FCR and understand its importance
  5. Outline why the temperature and ventilation of a building is so essential
  6. List three enrichment methods
  7. Understand the importance of the finishing department on the profit of the unit
  8. Identify three key triggers of vice
  9. Pinpoint factors that indicate a pig is ready for slaughter
  10. Recognise three important factors to consider when moving and handling pigs
  11. Identify three personal safety elements a stock person should consider when handling pigs
  12. Understand the basics of contract requirements on your unit

To be able to:

  1. Identify types of medicines used on farm
  2. Explain the legal requirements and health and safety considerations for safe storage and use of veterinary medicines
  3. Demonstrate correct injection methods
  4. Explain when recovery pens should be used and how to manage them daily
  5. Identify two key considerations when moving and handling pigs

Payment details

The full course cost to levy payers will be £250+VAT*, it will include all six sessions, lunch at each meeting (except for online sessions) and course materials. Individual sessions can be attended on an ad hoc basis at a cost of £50+VAT* per session. 

Online sessions will be charged at a reduced rate of £30+VAT* per session, or £150+VAT* for the whole course.

Once your place(s) has been confirmed, you will receive an invoice for the training. Your booking will be confirmed on receipt of the final payment. The booking/payment deadline for each course is 14 days prior to the course start date.

Places are booked on a first come, first served basis up to a maximum of 15 places. If you need to cancel a booking, to receive a refund, this must be done a minimum of 48 hours before the first/next session.

To pay by card

Contact the AHDB levy team on 024 7647 8605 and quote the course name, date and attendee name(s).

To pay by cheque

Make cheques payable to Agriculture & Horticulture Development Board; quote the course name, date and attendee name(s) on the reverse and send to:

Agriculture and Horticulture Development Board

FAO Levy Team

Middlemarch Business Park

Siskin Parkway East

Coventry

CV3 4PE

To make a BACS payment

Account Name: AHDB
Sort Code: 20-00-00
Account Number: 70010901
IBAN: GB21BARC20000070010901
Swift/BIC Code: BARCGB22

*Discounted rate for AHDB levy payers and their employees.

Note: Non-levy payers and allied industry can apply and will be considered, but will be required to pay the full cost of the course at £700+VAT or selected individual sessions at £120+VAT.

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