DAIRY

The College operates a side rapid exit dairy, milking approximately 150 Holstein cows. Full production figures are maintained with computer-controlled supplementary feeding and integrated identification systems, and activity meters have been introduced to help in heat detection to aid the breeding programme. Females are inseminated both naturally and artificially, and the dairy complex provides the perfect opportunity for training. At the beginning of 2023, the College purchased four Guernsey, one Jersey, one Brown Swiss and one Illawarra Shorthorn cow were added to the herd. The Dairy operates 2 centre pivot irrigators which cover 26 Ha, plus an additional 8ha under surface irrigation for summer fodder crops.

 

The Holstein Stud prepares and shows heifers at Harvey and Brunswick Shows. Each year approximately 150 dairy calves are reared. All females from this enterprise are kept for replacements of the dairy herd and all males are sold at approximately two months of age.

 

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BEEF

​The beef herd consists of approximately 213 Angus base breeders. The progeny of the commercial herd is sold to various markets. A feedlot trial occurs during Term 1.

 

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SHEEP

​The Sheep section comprises of a 500-head self-replacing Fine Wool Merino flock, which includes a stud flock and ewes mated to Poll Dorset rams for prime lamb production. Students are trained in general sheep husbandry, shearing and wool handling. Students are involved in various shows and competitions throughout the year, including wool and ram judging at Wagin Woolorama.

 

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ORCHARD AND VINEYARDS

Students learn a range of knowledge and skills in managing grape vines through table and Shiraz wine grapes. Most of the produce is used to supply the kitchen or sold at Open Day.

 

The College manages an orchard in which different varieties of mandarins and oranges are grown, as well as avocadoes. Students are exposed to all aspects of orchard management, tree care and picking and packing for the market.

 

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VEGETABLES

The College grows a range of seasonal vegetables predominately for the kitchen, and students are involved in all aspects of plants, such as growing, harvesting and preparing them for market. Several raised beds and a hothouse are used to produce kitchen-ready vegetables and produce year-round.  Hydroponic lettuce is supplied to the kitchen all year round.

 

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PARKS AND GARDENS 

The extensive garden areas around the College provide an opportunity for students to learn all aspects of ornamental garden and turf development and maintenance. In addition, students are involved with propagating a range of plant types for production and Landcare purposes.

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PASTURES

​Students are involved in pasture establishment and renovation, silage and meadow hay production and summer cropping. Dry land and irrigation fodder cropping techniques are demonstrated. Harvey Water utilises the College’s resources to trial alternative summer fodder crop under irrigation.

 

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EQUINE

​The Equine section is situated close to the residence, enabling students to attend to their horses after hours. The facilities can house up to 25 student horses, plus seven College horses, tack up area and tack room. Students have access to an arena and track around the farm. Horse agistment facilities are available for students wishing to have their horses on site for the Equine program and recreational purposes.

 

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BUTCHERSHOP

The newly commissioned College butchershop processes farm-grown beef, sheep and pigs and packs ready for kitchen use. Students receive instruction in breaking down carcasses, manufacturing small goods and using techniques such as cryovacing and smoking etc.

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POULTRY - Approximately 200 lSA Brown hens are barn-raised in our eco–shelter, producing eggs for the College kitchen.

 

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PIGS - The College piggery has been recommissioned with 85 grower-finisher pigs and a commercial agreement to supply and purchase pigs is in place with Westpork.  Between 450- 540 pigs will be finished annually from 2025 onwards, with a small number of sows added to cover all aspects of production and learning.

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EXTRA FARM ACTIVITIES

​During the year students are involved in numerous activities during and after school hours.  These events give the students an opportunity to gain experience in specific areas of interest.

 

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WAGIN WOOLORAMA

​This annual event is held in Wagin at the end of Term 1 over several days. Students compete in various events ranging in sheep judging, wool grading, shearing, cattle leading and judging.

 

DOWERIN FIELD DAY

​In Term 3, the College takes a fencing team from each year over to Dowerin to compete against other schools and teams.  This event is used for students to put into practice the fencing skills they have learnt at the College over the three years.

 

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FARM SKILLS—PERTH ROYAL SHOW

​At the end of Term 3 a contingent of students from all years’ head off to the Perth Royal Show to compete in a Farm Skills competition run prior to the commencement of the official opening.

 

The Agricultural College and School Competition assists students studying agricultural subjects to develop their skills and gain confidence and experience whilst competing in events such as fence construction, pressing and branding a bale of wool, tractor driving obstacle course and safety, wool appraisal, cutting steel plate, chemical safety and first aid.

 

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CATTLE CLUB

​The Cattle Club was formed for students to work with show cattle after school.  Students who participate are taught to halter train, lead and prepare for shows.  Students are then given the opportunity to show their heifers at the Perth Royal and numerous South West shows. 

 

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OTHER ACTIVITIES

​The College is involved in other farm courses and activities throughout the year.

These may include:

• Gate 2 Plate

• Katanning Expo Agriculture School Challenge

• Interschool Equine Challenge at Narrogin Ag

• Dairy Innovation Day

• Youth Cattle Handlers Camp

• Low Stress Stock Handling Course

• AI Course

• Chainsaw Course