Training Programs

ADSC has an active involvement in conducting non-degree training courses of which mainly are regular mid-year short courses available to various clients such as extension workers, agricultural technicians, agriculture teachers, farmers, mothers and individuals or even entrepreneurs who are willing to learn animal and dairy sciences. Details and specific requirements of these training courses are presented below. 

Basic Swine Production and Management

Principles of swine production and management of swine farm, stock selection, housing, feeds and feeding, disease prevention and economics of swine production.

Feed Quality Control

Physical and chemical evaluation method and techniques to determine the quality of feed ingredients.

Ration Formulation

Principles involved in actual formulation of rations for livestock and poultry using most commonly available feed ingredients and actual test cost feed formulation using the computer.

Basic Training Course for Dairy Farm Workers

This course is a combination of lecture practicum covering the basic topics on dairy production and management with more emphasis on animal care and milking activities for those who will be involved in actual farm work.

Forage Production and Conservation

Basic principles and practices in forage production (establishment, maintenance, utilization and conservation) and dry season feeding strategies to augment feed supply.

Slaughtering and Fabrication of Farm Animals

Basic principles in selection and management of animals prior to slaughter and procedures in slaughtering and fabrication of farm animals for supermarket style of retailing meats.

Beef Cattle Production and Management

Principles of beef cattle production and management practices (housing, stock selection, feeds and feeding, disease prevention, and the economics of beef cattle production.

Meat Processing - Processing of Tocino, Corned Beef, Fresh Sausage and the Like

Principles and methods of meat preservation, quality control, product costing and hands-on processing of tocino, tapa, pork ham, chicken ham, bacon, longganisa, corned beef, siomai, and other ground meat products.

Specialized Training Course for VetMed Students

This course intends to enable senior veterinary medicine students to be acquainted and actually perform various techniques in veterinary medicine as employed in the care and management of dairy cattle. Topics covered are dairy herd management, reproductive physiology, dairy microbiology and chemistry and other related topics.

Dairy Products Manufacture at Home

Principles of processing of different dairy products which can be manufactured at home. These products are liquid milk, yoghurt, ice cream, white cheese, mozzarella cheese, processed cheese and pastillas de leche. Also includes topics on cheese coagulant and sensory evaluation of dairy products.

Poultry Production and Management

Principles of poultry production (broiler and layer) and management practices (stock selection, housing, feeds and feeding, disease prevention and control, and economics of poultry production).

Swine Reproduction and Artificial Insemination

Principles and practices in swine reproduction and manipulative skills in artificial insemination, semen collection and evaluation, handling and storage, heat detection, estrous synchronization, pregnancy diagnosis and proper management of pregnant sow.

Duck Production and Management

Principles of duck production and management practices (stock selection, housing, feeds and feeding, disease prevention and control, and economics of duck production).

Prevention and Control of Swine and Poultry Diseases

Principles and methods of swine and poultry disease prevention (disease diagnosis and prevention).