Stockperson Development Scheme

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

We are now taking bookings for stockperson development training in 2022.

The training focuses on basic knowledge and everyday tasks and is aimed at industry newcomers or those wanting to refresh their knowledge. 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

We are offering training in four locations.

North: Sandburn Hall, Flaxton, York YO60 7RB

Central: Uncle Henrys, Grayingham Grange Farm, Gainsborough DN21 4JD

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

South: Newbury RFC, Monks Lane, Newbury, Berkshire RG14 7RW

You can choose to take part in individual sessions or the whole course.

To book your place, please complete an application form and return to:

Download training application form









Gilt management 


15/02/2022 02/02/2022


Service and dry sow management


08/03/2022 22/02/2022


Farrowing management


19/04/2022 15/03/2022


Weaner management 


24/05/2022 12/04/2022


Finisher management 1


07/06/2022 17/05/2022


Finisher management 2


28/06/2022 07/06/2022


Safe use of veterinary medicines


12/07/2022 28/06/2022


Course almost full Course almost full

Download training application form

The full course cost to levy payers is £210+VAT*, which includes all 7 sessions, lunch at each meeting and course materials. Individual sessions can be attended on an ad hoc basis at a cost of £35+VAT* per session.

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:


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

To be able to:

  1. Understand the importance of the finishing department on the profit of the unit
  2. Identify three key triggers of vice
  3. Pinpoint factors that indicate a pig is ready for slaughter
  4. Recognise three important factors to consider when moving and handling pigs
  5. Identify three personal safety elements a stock person should consider when handling pigs
  6. 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 is £210+VAT*, which includes all seven sessions, lunch at each meeting and course materials. Individual sessions can be attended on an ad hoc basis at a cost of £35+VAT* per session. 

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
Stoneleigh Park
Kenilworth CV8 2TL

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 £116+VAT.