Pork Production 10, 20 requires 100 hours of instruction per credit. Each course has been developed to provide a balance among:

· knowledge of all facets of pork production including farm safety

· skills and abilities provided by information and practical application of concepts

· exposure to farms involved in pork production

· opportunities for mentoring, job shadowing, or work study using resources in the community.

The ATEC Program courses are organized into two sets of modules:

· Pork Production 10, 20 Core Modules represent 50-65 hours of in-class or practical instruction which will develop student knowledge, skills and abilities at the introductory level of pork production.

· Pork Production 10, 20 Optional Modules are used to meet the particular interests of individual students. Students should be encouraged to develop learning contracts indicating their particular area of interest.

To successfully complete Pork Production 10, 20, a student must spend in the range of 25-50 hours of every 100 hours receiving practical instruction at a work site.

Training Plans

The Appendices contain training plans in the form of checklists. These training plans can be used by teachers or farmer-trainers for organizing, planning and monitoring work study or instruction at a work site. Student expectations include observation, assistance or demonstration of a skill or set of skills.

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Course Components and Considerations