Stockperson Development Scheme

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

Following the success of our digital training courses during 2020, we are pleased that we can now offer a new round of training that will, once again, be delivered online. The sessions will remain interactive, but will enable you to take part from your place of work or home.

The course content has been tailored to support remote learning and our trainers have been upskilled to deliver online training effectively; the session timings and prices reflect these changes.

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

We are offering two booking options for the upcoming training.

Group 1: If you would like to take part in specific sessions only, this is the group for you. 

Group 2 and 3: If you would like to take part in the full course and complete all sessions, these are the groups for you.

All groups are now fully booked, however, if you are keen to take part, please get in touch so we can add you to a waiting list. We hope to be able to offer new dates soon.


Group 1 – individual sessions



Group 2 –

full course



Group 3 –

full course



Gilt management 




Service and dry sow management




Farrowing management




Weaner management 




Finisher management 1




Finisher management 2




Safe use of veterinary medicines







Places are limited to 10 people for each session and will be allocated on a first-come, first-served basis. 

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 with our events team:


T: 01904 771 212

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

Additional information

Sessions will run online, via Zoom, from 14:00–17:00.

At this time, the training is not open to allied industry.

Please note that AHDB will use the information you provide at the time of booking to keep you informed about this training and future courses. We will also share your contact details with our third party training provider who will be running the training via Zoom. By registering for the training, you agree to this use of your information.

You can read our privacy policy here.

Payment details

The cost to levy payers and their employees is £15+VAT per session. Payment is due 14 days prior to the sessions starting.

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