Pro Swine ManagerReady to take the next steps up the career ladder?

The Professional Swine Manager Program is targeted towards current pork production employees, with a secondary audience of current community or technical college students wishing to enter a pork production unit after graduation.

This program focuses on technical skills and will be rooted in hybrid distance education courses with hands-on learning provided by on-farm experience.  The major objective of this program is to connect pork production knowledge and hands-on application with information acquired for a national certification.

Through the Professional Swine Managers education program, you will:

  • Lay the foundation to build a successful career in the pork industry.
  • Acquire the education needed to become certified as a professional in swine management.
  • Gain the skills and knowledge needed to excel as a farm manager.

Pro Swine Manager PromoCourses combine classroom studies and hands-on learning

The Professional Swine Manager’s classroom sessions are delivered online by community college instructors who are experienced in pork production.  Because the classes are offered online, the Professional Swine Manager curriculum is available nationwide to help you master core competencies.




The Professional Swine Manager courses, which qualify as credit towards an associate’s degree, cover all aspects of swine production and management-level responsibilities.  The courses include:

  • Facility Maintenance (Spring 2016)
  • Swine Record Systems (Spring 2016)
  • Employer/Employee Issues (Summer 2016)
  • Agribusiness Internship (Summer 2016)
  • Breeding Stock Management (Fall 2016)
  • Nursery and Finishing Management (Fall 2016)

The class room instruction is enhanced through the Professional Swine Manager program’s on-farm learning component where you gain practical, hands-on experience in the barns.

Start the process now!

REGISTER HERE to take you to the South Central College registration page.

For a step-by-step guide of the registration process, logging in and registering for courses, click the PSM – South Central Registration Instructions.

Courses are delivered in partnership with:


Course Instructor Information:

Pete Neigebauer
(507) 389-7290


Spring Semester 2016

AGRI 1800 – Employer/Employee Issues

Credit Hours: 2.0 credits

Cost: Approx. $422

Course Schedule: Jan. 11 – April 14, 2016, Tuesdays, 4:00 p.m. – 5:50 p.m. CST

Description: This course covers the principles and factors of employee supervision as they relate to the goals of the swine business. Supervision problems with practical solutions are emphasized. Personnel management techniques including determining personnel needs, finding and recruiting people, learning styles, personality considerations in conflict resolution, compensation issues, performance appraisals, training, promotions and terminations are discussed.


MEAG 1500 – Facility Maintenance

Credit Hours: 3.0 credits

Cost: Approx. $633

Course Schedule: Jan. 19 – April 22, 2016, Wednesdays, 2:00 p.m. – 2:50 p.m. CST

Description: This course provides a detailed look at maintaining and servicing production facilities. Agricultural confinement housing, wiring and electric motors for farm application are explained. Emphasis is placed on maintaining electrical equipment, plumbing systems and mechanical equipment. Upon completion, students should be able to troubleshoot and repair ventilation equipment, pumps and plumbing, feed lines, curtain controls and basic electrical controls.

This course does include a once a week lab, for this lab you will need the following tools and equipment.

* All courses require computer with speakers or headset and internet access.


Summer Semester 2016

SWPR 2000 – Swine Record Systems

Credit Hours: 3.0 credits

Cost: Approx. $635

Course Schedule: June 6, 2016

Description: This course covers record keeping systems for all types of swine enterprises with an emphasis on interpretation. Swine record use and analysis to maintain efficient productivity in all parts of the swine enterprise is stressed. Computerized record systems are compared, and students have an opportunity to utilize PigChamp or PigCare record information, as well as other computerized records in swine production systems.


AGRI 2780 – Agribusiness Internship

Credit Hours: 1 – 6 credits

Cost: Approx. $179/credit

Course Schedule: June 6 – August 1, 2016, at various work sites across the U.S.

Description: This course is a cooperative educational program between the student, faculty and selected internship site/business. Students apply competencies gained from previous coursework in an agribusiness industry workplace. Specific tasks to be completed by the student are identified in an individual training plan developed by the student, faculty and internship supervisor. Each training plan is specific to the individual student and business enterprise where the student is employed. (Prerequisite: Prior approval by the instructor and cooperating business supervisor along with a signed internship agreement.)

*All courses require computer with speakers or headset and internet access*


Fall Semester 2016

SWPR 1200 – Breeding Stock Management

Credit Hours: 3 credits

Cost: Approximately $635

Schedule: To Be Determined

Description: This online hybrid course provides a comprehensive study of the swine breeding herd.  It focuses on the technical aspects of the breeding, gestation and farrowing departments in a swine operation. Topics include the conditioning, care and management of gilts, sows and boars, breeding schedules, breeding methods, stock replacement, herd integration, replacement strategies, gestation management, lactation management, reproductive health considerations, and care of piglets prior to weaning.


SWPR 1300 – Nursery and Finishing Management

Credit Hours: 3 credits

Cost: Approximately $635

Schedule: To Be Determined

Description: This online hybrid course covers nursery and finishing management. Topics include growth principles, management routines, biosecurity considerations, social stress, nutritional stress, housing requirements, building design, ventilation, common diseases, issues, and the development of a management guide for finishing swine.  This course also covers a study on the requirements of the growing/finishing animal to maximize production and efficiency.

*All courses require computer with speakers or headset and internet access.*


For additional information visit


Chelsey Branderhorst
US Pork Center of Excellence
Program Manager

Karen Hoare
Director – Producer Learning and Development
National Pork Board