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The first few months of the program the trainee will be oriented into the general layout and goals of Deck Family Farm. An orientation in the first week will include geographical layout, water and power sources, philosophy and goals of the farm and expectations of the intern during their stay will be presented by the intern coordinator/mentor and a senior apprentice. This orientation will also lay out expectations of the goals of the community and is meant to get to know the trainee and their expectations better.

Trainee will take part in all areas of the farm to get a sense of the farm overall, after several weeks of becoming aquatinted the management team, intern coordinator/mentor and trainee will make a mutually agreeable decision into which enterprise the trainee will begin their training in. Enterprise choices will be between dairy, pork, poultry, marketing, veg garden. Grazing is rarely of first rotation and placement on the grazing team will depend on the skills acquired on the aforementioned teams. Within the first enterprise rotation general vocabulary, SOP’s and animal husbandry skills will be trained and tested.

Christine Deck-Intern coordinator/mentor, dairy manager, rancher/farmer for 40 + year experience in animal husbandry, nutrition, reproduction. Animal Science- UC Davis
Raul Lopez- Farm manager, pork manager, grazing team. 30+year’s experience in animal feeding and handling.
John Deck- Environmental Science UC Berkley. 20+ years of farming, forage, animal nutrition, large and small equipment repair.
Robert Lehn- Second year apprentice. 10+ years of market garden (vegetable) experience, 2 years of grazing at Deck Family Farm, community, and inclusion liaison 6years experience.
Jeremy Hyland- chef, animal slaughter and butchery cheese maker. Animal transport and care. 4+ years of experience.
Lupita Gonzalez- Diary products lead. Cheese, butter, yogurt, sour cream and kefir. 5years experience at Deck.

Cultural experiences will include but not be limited to:
5 shared evening meals/week, share living space for kitchen bath and laundry.
Weekly game night, movie night and community night where community issues are addressed, and appreciations acknowledged.
1X/month tour of farms in our network, outings to beach, forests, waterfalls, rivers, and streams.
Summer rodeo, winter snow-experience, 1 week externship off sight with other grower/rancher/farmers
Complete and immersive living experience with 15-20 on farm adults, 5 children, and 4 resident families, 6 interns, 3 apprentices and 15 employees.

Skills are taught by a senior manager, employee and/or apprentice. Direct supervision with 2 check-ins for questions and clarification happen daily with weekly team breakouts hear feedback from entire team and improve SOP’s. Chore boards, see example below is presented daily with discussion on details and theory.

Trainees will have three areas of expectation
1. Program goals will cover broader expectations for the year, like understanding the nomenclature of the farm language, the physical campus including field names and directions water and power sources of the farm and the expectations and understandings of community life.
2. Enterprise goals for all enterprises cover nomenclature, SOP’s, safety and efficiencies, financials including chore boards, dashboards, & the P&L. There is a written and practical exam at the end of every enterprise rotation and an expectation they can train another team member.
3. Farm exams and Projects- Interns are expected to have 3 goals formatted in a SMART format, make a blog post, propose, conduct, and present a project, and complete an externship during their stay. In addition, at the end of every enterprise rotation.
Skills are taught by a senior manager, employee and/or apprentice. Direct supervision with 2 check-ins for questions and clarification happen daily with weekly team breakouts hear feedback from entire team and improve SOP’s. Chore boards, see example below is presented daily with discussion on details and theory.

Example: Pork farrowing
Farm managers responsibility Prep sow barn for incoming sows, predict upcoming births, maintain proper lighting & heat
Train and schedule farrowing assistants includes both on and off farm personnel.
Attend shift changes and any births that happen during your shift
Record all information for sow and litter at the top of the farrowing sheet.
Give 200 mg Fe +2 Injections on day 3.
Intern/Trainee responsibility Attending the birth. Understand the two most important efforts during & after birth: support nursing & keep piglets warm
Supporting nursing
Wipe off afterbirth, spray navel with iodine and place piglet in front of teat, piglet will naturally root for a teat, support piglet to latch on and then remove support ASAP we want the piglets to be able to nurse on their own ASAP. The more piglets nurse the more milk supply that will be established only remove a piglet from the nipple if you are sure they are done nursing or need to warm up.
Keeping piglets warm
After piglet has sucked for a good amount of time (as long as it is actively latched on) “scoot” piglet to the hot box to keep warm, we want to balance plenty of nursing with keeping piglets body temperature up. (Piglets cannot regulate their body temperature for the first 12 hours).
After the birth until piglets are hot box trained goal within first day
The 24 hour watch ends when piglets have learned to nurse and return to the hot box on their own, not just once or twice but consistently with out assistance. Use a rake or “scoot” the piglets to the hotbox so they a build muscle memory to return on their own.
1 Ensure piglets nurse as much as possible, especially the nutrient rich colostrum, and so that mom establishes a good milk supply.
2 Spray navel with iodine every hour until the umbilical chord dries up.
3 Intervene if piglets are fighting over a nipple. If this behavior is not addressed in first 24 hours, it will continue for 8 more weeks.
4 Prevent crushing by removing piglets form pen to hotbox if mama gets up
5 Train piglets to sleep in hotbox as soon as they are not nursing or defecating.
6 At the end of your watch: record # of piglets alive, any other relevant information, put all to hot box if they have not learned to put themselves away and download important info to the farrowing team via text. Record relevant information on the farrowing record briefly and concisely, there is only one line per hour.
3 After the piglets have learned to get to mama, nurse without fighting and return to hotbox to sleep
Only record illness, deaths, uncommon behaviors on farrowing record
Alert manager for diarrhea or life-threatening illness

Skills are taught by a senior manager, employee and/or apprentice. Direct supervision with 2 check-ins for questions and clarification happen daily with weekly team breakouts hear feedback from entire team and improve SOP’s. Chore boards, see example below is presented daily with discussion on details and theory.

Example: Pork farrowing
Farm managers responsibility Prep sow barn for incoming sows, predict upcoming births, maintain proper lighting & heat
Train and schedule farrowing assistants includes both on and off farm personnel.
Attend shift changes and any births that happen during your shift
Record all information for sow and litter at the top of the farrowing sheet.
Give 200 mg Fe +2 Injections on day 3.
Intern/Trainee responsibility Attending the birth. Understand the two most important efforts during & after birth: support nursing & keep piglets warm
Supporting nursing
Wipe off afterbirth, spray navel with iodine and place piglet in front of teat, piglet will naturally root for a teat, support piglet to latch on and then remove support ASAP we want the piglets to be able to nurse on their own ASAP. The more piglets nurse the more milk supply that will be established only remove a piglet from the nipple if you are sure they are done nursing or need to warm up.
Keeping piglets warm
After piglet has sucked for a good amount of time (as long as it is actively latched on) “scoot” piglet to the hot box to keep warm, we want to balance plenty of nursing with keeping piglets body temperature up. (Piglets cannot regulate their body temperature for the first 12 hours).
After the birth until piglets are hot box trained goal within first day
The 24 hour watch ends when piglets have learned to nurse and return to the hot box on their own, not just once or twice but consistently with out assistance. Use a rake or “scoot” the piglets to the hotbox so they a build muscle memory to return on their own.
1 Ensure piglets nurse as much as possible, especially the nutrient rich colostrum, and so that mom establishes a good milk supply.
2 Spray navel with iodine every hour until the umbilical chord dries up.
3 Intervene if piglets are fighting over a nipple. If this behavior is not addressed in first 24 hours, it will continue for 8 more weeks.
4 Prevent crushing by removing piglets form pen to hotbox if mama gets up
5 Train piglets to sleep in hotbox as soon as they are not nursing or defecating.
6 At the end of your watch: record # of piglets alive, any other relevant information, put all to hot box if they have not learned to put themselves away and download important info to the farrowing team via text. Record relevant information on the farrowing record briefly and concisely, there is only one line per hour.
3 After the piglets have learned to get to mama, nurse without fighting and return to hotbox to sleep
Only record illness, deaths, uncommon behaviors on farrowing record
Alert manager for diarrhea or life-threatening illness

Direct supervision and assessment during training using the SOP, a practical and written test, training a fellow team member with direct supervision from farm manager. Written quarterly review and discussion with intern/trainee by Apprentice team to evaluate competencies and fit in program

Trainee will participate in the milking and daily care of livestock. Trainee will be trained in the Standard Sanitary Protocol of milking and cleaning in the parlor for livestock and equipment. Intern will become familiar with the principles of Management intensive grazing (MIG) moving livestock daily from paddock to paddock, and help with cattle AI reproduction process.

To allow the trainee plenty of practice in grazing and sanitary technique on a small-scale pasture based dairy, and become acquainted with AI breeding process and milk testing.

The trainee’s primary supervisor will be Christine Deck, who has been farming for 30 years and managing Deck Family Farm for 15 years. Deck Family Farm has been engaged in training young farmers and has trained more than 40 in the last 10 years.

Deck family farm participates in a forage study group that meets monthly to tour neighboring farms. The farm will also explore the surrounding area monthly as part of the Deck Family Farm Walkabout series. Some examples include visiting local vineyards and wineries, the coast, the 4th of July celebration and rodeo. Trainee will also be exposed to farmers markets and community events on farm.

Continuing to interpret and follow the farm chore chart, community chart, and choreboards. To become competent in the SSOP’s of the dairy and MIG of livestock. To evaluate and score body condition. To become acquainted with the “Ladies” of the herd by name. To understand winder sheltering and feeding protocol for pasture based livestock. To feed, treat and evaluate the health of the stock.

Trainee will join the rest of the farm in daily morning meeting in which the plan for the day is discussed. At that time the chore boards which contain the written protocols for animal care are reviewed. In the diary the SSOP (Standard sanitary operating protocols) are reviewed and discussed. After the am meeting trainee will shadow a lead, manager or other trainee will demonstrate technique and protocols. In the afternoon another meeting will occur in which observations are solicited and discussed with farm managers. The afternoon is a time of special farm projects that vary seasonally. In the evening a community meal is prepared in pairs and a closing regime is followed.

Trainee’s skills and competences will be measured by a written rubric that is scored quarterly (every three months). The first quarter reviews the basic skills of listening, good communication, good limit setting both physically and interpersonally, safety and the overall aptitude in working with the team.

Trainee will help the farm prepare for the springtime enterprises by understanding basic care of chicks, and their age specific move to pasture, as well as preparing for the seasonal garden with bed preparation and planting of starts. Trainee will partake in care of newborn calves, lambs and piglets.

To understand the needs of young stock, and the process of raising young animals. To become comfortable with the enterprises that are season-specific, i.e. garden, and birthing of stock.

The trainee’s primary supervisor will be Christine Deck, who has been farming for 30 years and managing Deck Family Farm for 15 years. Deck Family Farm has been engaged in training young farmers and has trained more than 40 in the last 10 years.

Deck family farm participates in a forage study group that meets monthly to tour neighboring farms. The farm will also explore the surrounding area monthly as part of the Deck Family Farm Walkabout series. Some examples include visiting local vineyards and wineries, the coast, the 4th of July celebration and rodeo. Intern trainees will also be exposed to farmers markets and community events on farm.

Care of young stock, including banding, feeding, vaccinating and sheltering. Knowledge of local crop types and growing seasons will be gained.

Trainee will join the rest of the farm in daily morning meeting in which the plan for the day is discussed. At that time the chore boards which contain the written protocols for animal care are reviewed. In the diary the SSOP (Standard sanitary operating protocols) are reviewed and discussed. After the am meeting trainee will shadow a lead, manager or other trainee will demonstrate technique and protocols. In the afternoon another meeting will occur in which observations are solicited and discussed with farm managers. The afternoon is a time of special farm projects that vary seasonally. In the evening a community meal is prepared in pairs and a closing regime is followed.

Trainee’s skills and competences will be measured by a written rubric that is scored quarterly (every three months). The first quarter reviews the basic skills of listening, good communication, good limit setting both physically and interpersonally, safety and the overall aptitude in working with the team.

Trainee will focus on completing their individual project and spend the majority of their time working in their chosen field.

Completion of written and practical tests, completion of project presentation, completion of externship and externship presentation

The trainee’s primary supervisor will be Christine Deck, who has been farming for 30 years and managing Deck Family Farm for 15 years. Deck Family Farm has been engaged in training young farmers and has trained more than 40 in the last 10 years.

Deck family farm participates in a forage study group that meets monthly to tour neighboring farms. The farm will also explore the surrounding area monthly as part of the Deck Family Farm Walkabout series. Some examples include visiting local vineyards and wineries, the coast, the 4th of July celebration and rodeo. Intern trainees will also be exposed to farmers markets and community events on farm.

Wrap of of projects identified in prior phases

Trainee will join the rest of the farm in daily morning meeting in which the plan for the day is discussed. At that time the chore boards which contain the written protocols for animal care are reviewed. In the diary the SSOP (Standard sanitary operating protocols) are reviewed and discussed. After the am meeting trainee will shadow a lead, manager or other trainee will demonstrate technique and protocols. In the afternoon another meeting will occur in which observations are solicited and discussed with farm managers. The afternoon is a time of special farm projects that vary seasonally. In the evening a community meal is prepared in pairs and a closing regime is followed.

Trainee’s skills and competences will be measured by a written rubric that is scored quarterly (every three months). The first quarter reviews the basic skills of listening, good communication, good limit setting both physically and interpersonally, safety and the overall aptitude in working with the team.

Trainee will focus on completing their individual project and spend the majority of their time working in their chosen field.

The trainee’s primary supervisor will be Christine Deck, who has been farming for 30 years and managing Deck Family Farm for 15 years. Deck Family Farm has been engaged in training young farmers and has trained more than 40 in the last 10 years.

Deck family farm participates in a forage study group that meets monthly to tour neighboring farms. The farm will also explore the surrounding area monthly as part of the Deck Family Farm Walkabout series. Some examples include visiting local vineyards and wineries, the coast, the 4th of July celebration and rodeo. Intern trainees will also be exposed to farmers markets and community events on farm.

Trainee will join the rest of the farm in daily morning meeting in which the plan for the day is discussed. At that time the chore boards which contain the written protocols for animal care are reviewed. In the diary the SSOP (Standard sanitary operating protocols) are reviewed and discussed. After the am meeting trainee will shadow a lead, manager or other trainee will demonstrate technique and protocols. In the afternoon another meeting will occur in which observations are solicited and discussed with farm managers. The afternoon is a time of special farm projects that vary seasonally. In the evening a community meal is prepared in pairs and a closing regime is followed.

Trainee’s skills and competences will be measured by a written rubric that is scored quarterly (every three months). The first quarter reviews the basic skills of listening, good communication, good limit setting both physically and interpersonally, safety and the overall aptitude in working with the team.