Pigs 100 Hours Certificate Course
What qualifications do you need to enrol ?
Thank you for getting in touch about our Pig Husbandry course.
You do not require any qualifications for the course. It is a professional development program open to anyone who wants to learn how to look after pigs commercially or as a hobby. It has been developed by professionals in the agricultural industry, so you can be sure that you acquire a solid understanding of the subject.
You will get tutor support throughout your studies and excellent feedback for assignments you complete.
I hope that this answers your question.
Hello If the instalment payment plan option is chosen at check-out when do the study materials become available, after the first payment or in 30 days after the second payment when the course has been paid in full. Kindest regards Michelle
You have access to your full course upon the first payment being received.
Hello, Would you be able to advise me about the learning materials. If I choose the online method can I print the materials from my computer and how much is there (i.e. 50 pages 100 pages etc) Also is there a recommended reading list for the course. With kindest regards Michelle
Thank you for your query. Once you have online access to your course, you can download and print your entire course. The Pig Keeping course has about 90 pages of learning material. A reading list can be recommended by your tutor.
I hope this helps!
Hello I am thinking about enrolling on the pig course. Can you advise me where the exam is sat once the course is completed? Thank you With kindest regards Michelle
Hi Michelle, It is good to hear from you.
The final exam is taken at a time and place convenient to yourself. Please click on the links below for a more detailed answer as to how it works:
I hope that this answers your question.
Hello I am planning to enroll for pigs online course. I am wondering will all materials be available for me forever (online or in download forms) or just during the course duration? Kind Regards Filip
Thank you for getting in touch.The learning materials are in a psf. format and can be downloaded and stored on your computer. In addition, you can always have access to the online classroom, even after you have completed your course with us.
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Pigs 100 Hours Certificate Course
Pigs course online. Gain a great understanding of pig production. Pig production can be highly sophisticated or unsophisticated. This course develops a better understanding of pig biology and production.
You will cover and gain skills in a comprehensive range of topics, including: breeding and selection, feeding, diseases, managing the boar, sow and litter, fattening pigs, economics and records.
Learning Goals: Pigs BAG209
- Explain differences between various pig varieties being farmed
- Explain the physical facilities of a pig farm including buildings and equipment
- Select appropriate pig breeds for different purposes
- Explain the management of the breeding of pigs
- Explain the procedures used in the feeding of pigs
- Explain the procedures used in the management of health in pigs.
- Explain the management of husbandry operations associated with a boar.
- Explain the management of husbandry operations associated with a sow and litter.
- Explain the management of husbandry operations associated with farming pigs for slaughter
- Develop different strategies for marketing of pigs and pig products, including both traditional and innovative approaches
- Develop different strategies for the management of general operations associated with pig farming, including both traditional and innovative approaches
Lesson Structure: Pigs BAG209
There are 9 lessons in this course:
- Background to pig raising
- Pig Farming
- Pig Husbandry terms
- Hybrids in pig farming
- Pig breeds
- Pig Production systems
- Building systems
- Environmental controls
- Building materials
- Pig pens
- Waterers and feeders
- Waste water treatment using reed beds
- Water flow
- Anaerobic ponds
- Suitable plants
2 Breeding and selection
- Heritability in pigs
- Testing pig performance
- Points for selection
- Pure breeding
- Cross breeding
- Crossbreeding systems
- Single cross
- Back crossing
- Rotational crossing
- Hybrid breeding
- Artificial insemination
- Animal selection
3 Feeding Pigs
- Types of rations
- Energy requirements
- Protein requirements
- Mineral requirements
- Vitamin requirements
- Digestive system
- Understanding feeding
- Feeding on pasture
4 Pig diseases
- General health problems
- Management practices
- Notifiable pig diseases
- Some major diseases affecting all pigs
- Diseases affecting sows
- Diseases of growing and fattening pigs
- Handling and restraining pigs
- Vices in pigs
- Summary of pig diseases
- Pre-weaning period
- Post-weaning period
- Breeder pigs
5 Managing the boar
- Selecting a boar
6 Managing the sow and litter
- Selection of gilts
- During pregnancy
- Before farrowing
- After farrowing
- Management of the suckling pig
- Marking Pigs and Ear Notching
- Points to consider at weaning
7 Management of Fattening pigs
- Feeding fatteners
- Transporting to market
- Cuts of pig meat
8 Economics and records
- Efficiency factors
- Gross output
- Pig Calender
- Pig Ration
- Pig Register
- Sow Record
9 Managing a Piggery
Research innovative practices
Evaluate the production performance of a specified piggery
Practicals: Pigs BAG209
- List the commercial breeds of pigs being successfully farmed in a specific locality.
- Compare the different characteristics of common breeds of pigs including:
- commercial potential
- Select appropriate pig breeds for three different specified situations.
- Explain heritability factors relevant to pig breeding.
- Explain how pig performance testing is carried out by one experienced tester.
- List factors which affect the selection of pigs for breeding.
- Compare applications for straight breeding with cross breeding of pigs.
Describe how the process of artificial insemination of a pig is carried out by an experienced technician.
Explain the different husbandry operations carried out during each of the different stages of pig breeding, including:
- Weaning to service
- Early pregnancy
- Mid pregnancy
- Late pregnancy
- List the minimum facilities, including equipment and buildings necessary for growing healthy pigs.
- Recommend three items of machinery which can be used to automate a piggery operation, including details of:
- the supplier
- technical specifications
- Explain the housing requirements of pigs in a specified commercial production enterprise.
- Compare housing requirements for boars with those for sows, in a researched piggery.
- Develop maintenance guidelines for pig shelters, including large and small sheds.
- Prepare a sketch design of an area for farming pigs, showing the location of major facilities.
- Assess the disposal system(s) being used for effluent at a specified piggery.
- Explain the concept of reed bed treatment of effluent, for a piggery.
- List pests and diseases that commonly affect pigs.
- Develop a checklist of general signs which indicate ill health in pigs.
- Describe three significant pests or diseases of pigs, including their symptoms and effect.
- Explain a treatment for each of three different common pests or diseases in pigs.
- Determine the health status of a unit of pigs at a piggery, using a checklist which you create.
- Report on the significance of health services for pigs, including veterinary and quarantine services, as used on a specified piggery.
- Explain a vaccination program, including what it is, how it is performed and it's expected benefits, that is used at a specific piggery.
- Explain the function of the different parts of a pigs digestive system, including the:
- List various food sources for different food nutrients for pigs, including:
- Analyse the ingredients in a pig diet, being used at a commercial piggery.
- Describe food ration requirements for a specific pig, with reference to:
- Prepare a sample of pig feed suitable for either a boar, a weaner, or a porker.
- Explain the differences in feeding pigs under different circumstances, including:
- young pigs
- growing pigs
- gestating sows
- lactating sows
- replacement gilts
- breeding boars
- Explain the techniques used to physically handle pigs in different situations, including:
- at a piggery
- during transportation
- during slaughter for meat
- when showing
- Prepare a timetable of husbandry tasks, from weaning to marketing, for fattening a pig.
- Compare two different, but commercially viable, systems of raising pigs, with reference to:
- production output
- Prepare an annual program of routine pig husbandry tasks, for a specified enterprise.
- List pig products commonly sold through retail outlets in your locality.
- Analyse wholesale and retail marketing systems for pig products.
- Explain the factors affecting sales of pig products, over a twelve month period, in a specific locality.
- Explain the factors affecting the cost of pig products, over twelve months, in a specific locality.
- Analyse the marketing of a specified pig product from the farm through to the consumer, including associated work tasks, and costs involved.
- Write an innovative plan for the marketing of pigs or a specified pig product.
- List factors which affect the profitability of a pig farm in a specified locality.
- Evaluate the production performance of a specified piggery.
- Explain the organisational structure of a specified piggery.
- Write a job specification for one member of staff of a piggery.
- Assess the impact of staff interactions on productivity in a specified piggery.
- Recommend ways to increase unit performance of a piggery reviewed in a case study.
- Write a management procedure, including contingency arrangements, for control of production targets and budgeted costs on a pig farm.
- Explain the legal requirements and regulations appropriate to operating a specified commercial piggery.
- Analyse the procedures involved in purchasing a specific piggery which is advertised for sale.
- Determine three innovations in the pig industry, which may improve management of a specified pig enterprise.
- Evaluate three different innovations being used in the pig industry.
- Develop a production plan for pigs on a specified property, which includes:
- a production timetable
- details of animals required
- lists of facilities required
- materials requirements
- a schedule of husbandry tasks
- cost estimates
- Design a form for record keeping of appropriate piggery data.
Here are just some of the things you will be doing:
Learn pig management: for commercial production, self sufficiency, or a hobby.
This course is relevant to whatever production system you use. All domesticated pigs are descended from two closely related species: The asian pig has short legs, a wide dished face and the ability to fatten rapidly. The influence of this pig can be seen in the Berkshire and Middle White breeds. The European pig was thin with a long, pointed face. The Tamworth is a modern pig that shows these characteristics. Fixing and improvement of breeds has been taking place for over one hundred years. Pigs are kept only for the production of meat. The meat can be used in two different ways - pork and bacon.
As such, two distinct types of pig have evolved: In modern pig husbandry, it is not so important to choose a pork type or a bacon type. Due to better breeding, stricter selection and, above all, scientific feeding the modern pig can produce good quality pork OR bacon. The feeding system and age at slaughter will determine what the pig will produce.
A sound founation course, it develops a broad understanding of pig biology and production; covering such things as breeding and selection, feeding, diseases, boar management, managing the sow and litter, fattening pigs, record keeping and more.
- sus vittatus, from Asia (mainly China and Thailand)
- Sus scrofa , the wild pig of Europe and North Africa
- Pork type : for the production of fresh meat
- Bacon type : for the production of cured meat, bacon and ham.
|Course Start||Begin your course at anytime.|
|Course Prerequisite||None - Our course levels are an indication of the depth of learning you should receive. They do not describe the level of difficulty.|
|Course Qualification (Study Option A)||Endorsed Qualification from TQUK - Training Qualifications UK, an Ofqual Approved Awarding Organisation - Completed written assignments, plus final exam (N.B. Some courses have Final Project alternative).|
|Course Qualification (Study Option B)||Certificate of Attainment from ADL - Completed written assignments only - no final exam.|
|Comparative Credits Information||UK Course Credits: 10 - U.S. Credit Hours: 3 - when compared to regulated courses.|
|Course Duration and Deadlines||100 hours approx. Course hours given are a guide only. Work at your own pace with no assignment deadlines or completion date. You are in control!|
|Study Support||Personal tutor/mentor support from industry relevant professionals throughout your whole course. Mentors are contactable by e-mail, telephone and through the online classroom. They provide assistance with your course material, plus discuss, explain and give advice when needed.|
|Suitability for Self Employment and Small Businesses||Our courses are ideal for sole traders and small business owners and their staff. Customer confidence in what you can do will determine how successful you are in getting clients. Completing one or more of our courses for the service you have to offer, will give you the tools to grow your business.|
|Recognition of Your Course By Employers||We aim to achieve the correct balance between your qualification being recognised and providing you with the in-depth learning, to empower you to succeed. Select study option A when enrolling, so an employer can check the status of the awarding organisation for your qualification on the Ofqual Register.|
|Recognition of Your Course By Universities||Previous students have used their qualification to get into university. However each one will have its own entrance criteria and acceptance may also depend on your other qualifications and experience.|
|Designing Your Own Qualification||Bundle up your choice of related courses to form your own qualification. Choose from a Diploma (6 courses), Advanced Diploma (8 courses) and Higher Advanced Diploma (12 courses.|
|How Can I Enrol?||Online via eCommerce, by completing our Online Application Form, or by calling us on +44 (0) 1227 789 649. Lines open 9am till 5pm Monday to Friday, excluding Bank Holidays and between Christmas and New Year.|
|How Can I Get a Pro-forma Invoice for my Employer?||Contact us with details and we will email your employer an invoice. We will need: employer's name, address, telephone number, email address and contact name. We will also require your name, telephone number, email address, date of birth and the course and code you wish to enrol for.|
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