Forage Management

Correctly managed forage is critical to agricultural success and sustainability. Learn to better manage forage resources for both livestock and other animals

Course Code: BAG226
Fee Code: S2
Duration (approx) Duration (approx) 100 hours
Qualification Statement of Attainment
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Learn to manage forage resources

  • on farms or in natural landscapes
  • for both livestock and other animals
  • to maintain sustainability of landscapes

Lesson Structure

There are 8 lessons in this course:

  1. Scope and Nature of Forage Resources
    • Introduction
    • Terminology
    • Types of Forage
    • Types of Forage Lands
    • What different Animals Eat - Avian, Monogastric, Ruminants, Pseudo Ruminant
    • Managing Forage Ecosystems
    • Over grazing
    • Continuous vs Rotational Grazing
    • Ecosystem Health
    • Weed Types
    • Weed Populations
  2. Grassland Species and Ecosystems
    • Different Ways to Feed Animals
    • Different Fodder Systems
    • Different Fodder Plants - grasses, legumes, roots, wildflowers, forbs
  3. Fodder Trees & Shrubs
    • Definitions
    • Advantages & Disadvantages of Fodder Trees
    • Using Fodder Trees
    • Harvesting Foliage - pollarding, coppicing, browse blocks, leaf fall, silvopasture systems
    • Criteria for plant selection
    • Financial considerations
    • Considering Tree Species - Acacias, Bamboos, Beech, Black locust, Carob, Honey Locust, Pome Fruits and many more
  4. Forage Establishment
    • Natural area Grazing
    • Seeding
    • Soil - soil biome, rhizosphere, autotoxicity
    • Weed Management
    • Biodiversity -riparian zone, birds
  5. Forage Management
    • Regenerative Grazing Management
    • Improving Soil Quality
    • Strategies for Soil Improvement - crop rotation, tillage, zero tillage, fertility testing, soil compaction, soil cover
    • Fertiliser Management
    • NPK
    • Using Legumes
    • Irrigation Management
    • Animal Management
    • Animal Access Management - hedges, wire, barbed wire, electric fence, stone walls, banks/rises, gates, digital fencing tech
    • Controlled Burning
    • Pest and Disease Management
  6. Forage Quality and Use
    • Understanding Quality -palatability. intake, digestibility. nutrients, anti quality forage, animal performance
    • Composition and Analysis- moisture content, crude protein, fibre, energy, minerals, relative feed value etc
    • Cutting
  7. Forage (animal) related disorders
    • Recognising ill health
    • Seasonal and Conditional Disorders -bloat, acidosis, nitrate poisoning, prussic acid, grass tetany, phytoestrogens, etc
    • Overgrazing
    • Parasites
    • Worms
    • Species Related Disorders - fescue taxicosis, endophyte toxins, ryegrass staggers, antiquality components, phenolic compounds
    • Seasonal and Conditional Disorders -plant poisoning
    • Disorders Associated with Stored Forages
  8. Preserving Forage as Hay & Silage
    • Making Hay - curing, weather factors, etc
    • Mowing
    • Conditioning
    • Swathe Manipulation to Speed Drying
    • Hay Storage and Preservation
    • Phases in Silage Fermentation
    • Silage Storage
    • Silage Management

Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.

Aims

  • Discuss the nature and scope of forage plants eaten by animals, both in captivity and in the wild.
  • Identify the comparative characteristics of grasses and other low growing fodder plants from different natural and created habitats, including grasses, legumes and forbs.
  • Identify the comparative characteristics of grasses and other low growing fodder plants from different natural and created habitats including a range of trees and shrubs.
  • Explain how forage plants may be established effectively in a managed pasture.
  • Explain how to manage a landscape to optimise forage production in a way that is sustainable, both economically and environmentally.
  • Explore factors that impact the quantity and quality of forage produced by a landscape and the effect on productivity of forage production.
  • Identify common problems that can arise in livestock and other animals as a result or the forage/fodder they eat.
  • Harvest and store forage plants for feeding animals after a period of storage.

How can I start this course?

You can enrol at anytime and start the course when you are ready. Enrolments are accepted all year - students can commence study at any time. All study is self paced and ACS does not set assignment deadlines.

Please note that if a student is being assisted by someone else (e.g. an employer or government subsidy), the body offering the assistance may set deadlines. Students in such situations are advised to check with their sponsor prior to enrolling. The nominal duration of a course is approximately how long a course takes to complete. A course with a nominal duration of 100 hours is expected to take roughly 100 hours of study time to complete. However, this will vary from student to student. Short courses (eg. 100 hrs duration) should be completed within 12 months of enrolment. Certificates, Advanced Certificates and Awards (eg. over 500 hours duration) would normally be completed within 3 -5 years of enrolment. Additional fees may apply if a student requires an extended period to complete.
If a student cannot submit their assignments for 6 months to ACS, they should advise the school to avoid cancellation of their student
registration. Recommencement fees may apply.

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What do I need to know before I enrol?

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If you are under 18, we need written permission from your parent/ guardian for your enrolment to continue, we can arrange that after you have enrolled.

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You sure can. We are here to help you learn whatever your abilities.

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If you have limited computer skills, we can make special arrangements for you.

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Our courses are written in English and we only have English speaking academic staff. If you can read and complete your assignments in English, our courses are ideal for you.

Our courses are designed to build knowledge, hands on skills and industry connections to help prepare you to work in the area, running your own business, professional development or as a base for further study.

This course has been designed to cover the fundamentals of the topic. It will take around 100 hours to complete, which includes your course reading, assignment work, research, practical tasks, watching videos and anything else that is contained in the course. Our short courses are a great way to do some professional development or to learn a new skill.

It’s up to you. The study hours listed in the course are a rough guide, however if you were to study a short course (100 hours) at 10 hours per week, you could finish the course in 10 weeks (just an example). Our courses are self-paced, so you can work through the courses in your own time. We recommend that you wait for your tutor to mark and return your assignment before your start your next one, so you get the benefits of their feedback.

The course consists of course notes, videos, set tasks for your practical work, online quizzes, an assignment for each lesson (that you receive feedback from your tutor from) and ends in an exam (which is optional, if would like to receive the formal award at the end), using our custom built Learning Management System - Login.Training.

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There is also the option to pay an additional fee for printed course notes and or USB (availability limited to location and deliverability).

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We offer printed notes for an additional fee. Also, you can request your course notes on a USB stick for an additional fee.

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We are more learning focussed, rather than assessment focussed. You have online quizzes to test your learning, written assignments and can complete an exam at the end of the course (if you want to receive your certificate). You will not receive a pass/ fail on your course work. If you need to add more details on your assignment, we will ask you to resubmit and direct you where you need to focus. If you need help, you can ask your tutor for advice in the student room.

Each module (short course) is completed with one exam.

Exams are optional, however you must sit an exam if you would like to receive a formal award. You will need to find someone who can supervise that you are sitting the exams under exams conditions. There is an additional cost of $55 (AUS) $50 (O/S) for each exam.
More information is here

There are practical components built into the course that have been designed to be achieved by anyone, anywhere. If you are unable to complete a task for any reason, you can ask your tutor for an alternative.

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You can bundle the short courses to create your own customised learning bundle, Certificates or Advanced Certificates. More information is on this page.

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Who are ACS Distance Education?

ACS Distance Education have been educating people for over 40 years.

We are established and safe- we have been in education for over 40 years.
We are focused on developing innovative courses that are relevant to you now and what you will need to know in the future.
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Course Contributors

The following academics were involved in the development and/or updating of this course.





Tutors

Meet some of the tutors that guide the students through this course.

Parita Shah

Parita has a Masters Degree in Horticulture specializing in Plantation, Spices, Medicinal and Aromatic crops and Organic farming. She has worked as a freelance consultant, and in an Avocado nursery in NSW as grafting and preparing avocado clones.

Melissa Leistra

Melissa has a Masters Degree in Human Nutrition from Deakin University and Bachelor's degree specialising in personal development, health and physical education. She has enjoyed teaching Hospitality in the areas of commercial cookery and food and beverage. Her experience includes 16 years teaching health and nutrition and working in the hospitality industry. Melissa enjoys living a self-sustainable lifestyle on a farm and raising all types of animals. She is an experienced vegetarian/vegan cook and loves to create wholesome food using her slow combustion wood stove.

Sarah Pirecki

A passionate advocate for animal health and welfare. Sarah completed a Bachelor of Animal and Veterinary Bioscience majoring in Animal Health and Disease and is currently completing a Diploma of Project Management. She has a wide range of experience working in agricultural settings, veterinary nursing, assistance dog raising, and animal education.

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