Training in Pork Production

New Zealand Pork, in collaboration with PrimaryITO and Massey University, have developed a training programme for the Pork Industry.

For further information on these courses, please call 0800 242 343 to talk to one of the PrimaryITO Industry Advisers.

Pork Industry Qualifications

National Certificate in Pork Production (Level 2, Core Skills)
This qualification, gained on the job, is an introduction to modern piggery practices. It is ideal for people who are new to the industry or those who have been in the industry for some time and want a formal qualification. It covers the knowledge and skills relating to pig welfare, husbandry, biosecurity, handling and health and safety. This course is 100% subsidised by PrimaryITO and the pork industry.
National Certificate in Pork Production (Level 3, Stockperson)
With strands in Grower Unit, Indoor Operation and Outdoor operation

This qualification is for people who are involved with the care of pigs in a pork production unit, and covers the skills required to care for newly weaned pigs, preparing pigs for transport and maintaining the health and welfare of pigs and their environments. Electives allow participants to select topics that are relevant to their job and career goals.

National Certificate in Pork Production (Level 4, Herd Manager)
This qualification is for people who are managing a pork production breeding unit. People will gain knowledge of caring for a pig herd at all stages of development, breeding and breeding programmes, diseases and disorders, physical and financial performance of a unit, health and safety, and biosecurity issues. Elective topics include pork production, first aid and agrichemical use.
National Certificate in Pork Production (Level 4, Grower Unit Manager)
This qualification is for people who are managing a pork production grower unit concerned with growing pigs from weaner stage by optimising feed and growth rates. People will gain knowledge of the care of weaner and grower pigs, diseases and disorders, physical and financial performance of a unit, health and safety and biosecurity issues. Elective topics include pork production, first aid and agrichemical use.

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