Niitsitapi Livestock Production Certificate

An overview course that will provide learners with a solid understanding of the various production systems in the Canadian beef industry from cow / calf to feedlot production. We will explore the key success factors for each industry and cost of production.

This course will introduce the concepts of animal welfare and low stress handling, combined with an understanding of the relationship between cow comfort and production. Students will be able to recognize the importance of a well functioning facility for a safe environment for both handlers and animals.

This course will provide the student with an introduction to common perennial plants in Western Canada, pasture management techniques that can encourage sustainable rangelands and learn the steps involved in harvesting and storage of perennial crops.

With a basic understanding of ruminant nutrition, nutrient digestion and common feed types fed to the different classes of beef animals, you will be able to assess and design the delivery of feed rations. After completion of this course, you will understand bunk management and be able to confidently save money and maximize your production!

You will gain an understanding of how to identify sick animals, treatment protocols to use, the transmission routes of treatment, and a knowledge of how to build a defence against common health concerns and diseases for the beef animal at various stages of life.

This course is delivered in six modules that will give you a comprehensive understanding of how the buffalo found in North America evolved into the two subspecies we have today. Building upon that knowledge, you will learn about buffalo anatomy, management systems and a review of safe handling system designs and their operation.

In this module you will develop a basic understanding of the anatomy of both plains and wood bison, including their external phenotype, body morphology and digestive systems. This will lay the foundation for developing their knowledge about feeding programs, breeding programs and meat production.

This course introduces students to the anatomy, physiology, health, and disease of horses. It focuses on the various systems in the horse’s body, their physiological applications to their function and management, and the diseases that may affect a horse’s health.

This course will provide information on the importance of good nutrition and care for horses. It also covers safe handling and barn management information.

This course develops an understanding of marketing concepts, principles, and practices as related to the Livestock industry. Topics include the influence of environmental factors on the market process, marketing strategy development, marketing mix formulation and adjustment for pricing, promoting and distributing appropriate products and services to selected markets.