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Preparing for Pork Production

The courses in the ATEC Program focus on the knowledge, skills and abilities required at the technician level of pork production.  Students are expected to achieve the basic competencies outlined throughout the course by:

·        engaging in hands-on, practical experiences with knowledgeable experts in pork production

·        monitoring progress using training plans in the form of checklists throughout the program.  Students should be informed of the training plans and work with the teacher and farmers-trainers to achieve the objectives.

The key factor to successful achievements of the basic competencies is the contribution made by the co-operating farmers-trainers.  In order to establish a successful relationship, expectations should be discussed, defined and mutually agreed upon by the co-operating farmers-trainers and the teacher.  Teachers should refer to the “Guidelines for Work Study”, a section of the Practical and Applied Arts Handbook (2003), for specific direction.  

Teachers should also prepare an inventory of other community resources, work study opportunities and field trip or demonstration sites prior to implementing Pork Production.

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