Careers
There are many rewarding careers in the Saskatchewan pork industry for which training is available. Opportunities exist for in-barn technicians, adminstration, managemen, animal science, research and hauling and transportation.
TRAINING PROGRAMS
Pork Production Technician
SIAST
Campus: Wascana
Term of Apprenticeship: 2 years
Length of Training at SIAST per Year/Level: 15 days per year
Pork Production Technicians are involved in most aspects of raising pigs, including herd health, stock identification and selection, nutrition, breeding, gestating, farrowing, weaning, finishing, piglet care, barn and environment maintenance, waste management, stockmanship, and basic management and marketing of swine.
Individuals must be working in the trade and under the supervision of a certified tradesperson. Individuals entering the trade have a better chance of being accepted for apprenticeship and of succeeding as a jouney person, if they have completed grade 12. Applicants who do not meet the academic requirements of the program should contact the Saskatchewan Apprenticeship and Trade Certification Commission.
It takes two years, including a total of 1800 hours of technical training and on-the-job training each year, for an apprentice to complete training in this trade. Technical training is addressed through a series of endorsement programming. Each endorsement requires apprentices to successfully pass an examination for certification. Endorsements are available in the following areas of specialization: Breeder, Farrowing, Grower-Finisher and Nursery.
Training is delivered by SIAST Wascana Campus in Muenster or by distance education. To graduate from each level of training of the apprenticeship program, an apprentice must successfully complete the required technical training and compile enough on-the-job experience to total at least 1800 hours each year.
When all the requirements for journeyperson certification have been met, an apprentice will receive a Completion of Apprenticeship Certificate and a Journeyperson Certificate Qualification. All applicants must be registered with the Apprenticeship and Trade Certification Commission.
Graduate Studies
Prairie Swine Centre Inc. - Saskatoon, SK
The facilities at PSCI provide an excellent venue for students to carry out their research. The strong interaction between the Centre and the pork industry provides students with a unique opportunity to develop a good understanding of the pork industry while pursuing an advanced academic degree. Without the partnership between PSCI and the above-mentioned departments at the University of Saskatchewan, the graduate training at PSCI would not be possible.
Modern offices provide students with a comfortable, professional environment. They have ready access to a networked computer system with software programs relevant to their needs. An in-house library is particularly strong in pork industry publications and complements rather than duplicates holdings at the University of Saskatchewan.
Students receive a competitive stipend during their period of studies at the Centre, and a travel fund is made available to each student to attend relevant scientific conferences as part of their training.
Swine Production.. Upgrade your skills and knowledge in the hog industry
Assiniboine Community College, Brandon, Manitoba
Program brochure click here
Meat Processing Certificate
Olds College, AB
Olds College's Meat Processing certificate is the only one of its kind in Canada. This innovative program focuses on practical, hands-on training in an industry-like environment.
During your studies, you will learn a broad range of skills and techniques that will enable you to reach professional levels in slaughter, cutting, trimming, boning, breaking, wrapping, sausage-making and curing. You will also learn skinning, eviscerating and carcass preparation of beef, pork and lamb. When your 19 weeks of training is completed at Olds College, you will have the opportunity for an additional three weeks of work experience.
Class 1A Truck Driver Training
Livestock Hauling Training
