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This itinerary is just a sample of the topics we can cover. We can arrange the activities to suit your own individual needs. Firstly by discussion, either over the net or by phone and then from these discussions a course outline will be sent for you to make any changes you feel necessary. On your first day at L'Etang Fourche, the itinerary will be modified if necessary, to ensure you receive the knowledge and skills you require.
The number of days you wish to train can be modified to suit your individual needs.
A centre certificate is issued to each person at the end of every course.
 Draft Itinerary:
Sunday: Arrive at the farm, settle into your accommodation and introductions
Dinner at 7.30pm
Monday: Tour of the farm and health and safety
9.00am -12.00pm discussion
Lunch
2.00pm - 6.00pm Practical session on handling and restraining poultry and water birds safely.
Dinner at 7.30pm
Tuesday: Morning feeding and watering
8.00am -12.00pm Behaviour study of animals of our own choice. Discussion.
Lunch
2.00pm - 6.00pm Discussion on correct feeding for animals, developing special diets
Evening feeds.
Dinner at 7.30pm
Wednesday: Morning let out and feeds
8.00am-12pm Animal training and the principles of conditioning with demonstrations
12pm onwards Cultural trip to large town, free afternoon, meet again for dinner at a French bistro. (price not included)
Thursday:
* Morning let out and feeds. Large animal
8.00am -12.00pm handling and restraining techniques.
Lunch
2.00pm - 6.00pm Care of the young discussion. Uses of dogs in farming, with demonstrations
Evening feeds
Dinner at 7.30pm
Friday: Morning chores
8.00am -12.00pm discussion of crop rotation and production
Lunch
2.00pm - 6.00pm First aid for both animals and humans this is where you practice the techniques!
Dinner at 7.30pm (Bar-b-cue leaving party)
Saturday: Depart for home
* Thursday is an optional day where you can try different activities (chosen the night before) such as:
• Building animal accommodation
• Working in the poly tunnel/vegetable garden
• Dispatching, plucking and dressing birds for the table
• In depth behaviour study
• Making sausages,
bacon and black puddings*
*This topic is only available in late Autumn when the pigs are dispatched
Any or all of the above can be included in your itinerary.
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