New Zealand Certificate in Pork Production
Level 3
Overview
Level of study
Level 3
Cost (incl GST)
$1,150
Length
8 months
Prerequisites
Learners must be employed in the sector.
Non-funded fee: $7,241.17. Please note, this fee will only apply for non-funded learners – learners who are not employed in the industry, do not meet the entry requirements of the programme, or are not classed as “domestic learners” under the Tertiary Education Commission (TEC) funding rules. For more information, visit the TEC website here.
Summary
This qualification supports you to grow your skills as a stockperson working
in a pig operation and includes sow and piglet care.
Learning outcomes
On completion of this programme, learners will be able to:
- Understand pig anatomy, physiology and reproductive processes
- Understand pork production unit effluent management and describe environmental implications.
- Understand weaning, grower and weaner pig housing, husbandry and carcass classification and perform calculations
- Care for newly weaned pigs
- Care for grower pigs
- Prepare pigs for transport
- Understand feeds, nutrient requirements and pig feeding
- Understand pig health, health problems, behaviour, biosecurity, welfare and productivity
- Identify signs of health and ill health in pigs, and perform preventative health procedures
- Maintain pork production unit hygiene
- Understand breeding herd turnover
- Understand pig reproduction
- Perform on-farm husbandry procedures on sows and boars
This programme can be tailored to your role, with a longer-duration version available for those whose roles involve farrowing care.
The NZC in Pork Production (Stockperson) (Level 3) Farrowing Care covers the following additional topics:
- Preparing sows to farrow
- Describe farrowing and post-farrowing care of the sow and litter
- Carry out husbandry and reproductive procedures and selection of breeding stock on a pig farm
- Care for the sow and litter from birth to weaning
Enrolment Forms
Download and read our enrolment forms and terms and conditions.
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