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Course Criteria
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4.00 Credits
LEC. 3, LAB. 2. Pr., ANSC 3400, ANSC 3500, ANSC 3600 or departmental approval for non-majors. Overview of beef, dairy, swine and small ruminant production systems. Modern concepts, ideas and methodology associated with the application of technology to reproduction, breeding, health, nutrition, waste nutrient utilization, and management.
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4.00 Credits
LEC. 3, LAB. 3. Pr., ANSC 3400, 3500, 3600 or departmental approval for non-majors. Practical application and integration of nutrition, breeding, reproduction, selection, herd health, economics and management for efficient dairy production.
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4.00 Credits
LEC. 3, LAB. 2. Pr., ANSC 3400, ANSC 3500, ANSC 3600 or departmental approval for non-majors.Practical application and integration of nutrition, breeding, reproduction, selection, herd health, economics and management for efficient horse production.
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4.00 Credits
LEC. 3, LAB. 2. Pr., ANSC 3400, ANSC 3500, ANSC 3600 or departmental approval for non-majors. Practical application and integration of nutrition, breeding and genetics, herd health, reproduction, economics, housing and management techniques for efficient swine production.
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4.00 Credits
LEC. 3, LAB. 2. Pr., ANSC 1000, or departmental approval for non-majors. Application and integration of breeding and selection, nutrition, reproduction, health and marketing to achieve optimum lamb and wool production in the southeastern U.S.
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2.00 Credits
LEC. 2. Pr., ANSC 3600 or departmental approval. Basic information on behavior, its purpose and measurement. Examination of eating, locomotive, sexual, aggressive, territorial, maternal and resting behaviors in cattle, horses, swine and sheep.
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1.00 Credits
LAB. 4. Pr., ANSC 2150 and departmental approval. Principles and skills utilized in intercollegiate equestrian and rodeo team competition and management. Issues affecting management, training, marketing and promotion of animals used in equestrian and rodeo sports. Course may be repeated for a maximum of 2 credit hours.
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1.00 Credits
LAB. 4. Pr., ANSC 3300. Advanced course in principles and techniques of livestock selection based on visual criteria, performance records and other advanced technologies. Course may be repeated for a maximum of 2 credit hours.
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1.00 Credits
LAB. 4. Pr., ANSC 3310. Practice in evaluation and grading of beef, pork, and lamb carcasses and cuts. Development of communication skills and exposure to animal agriculture through training and intercollegiate competition. Course may be repeated for a maximum of 2 credit hours.
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1.00 Credits
LAB. 4. Pr., ANSC 4300 or 4310 or departmental approval. Live animal and carcass evaluation techniques used in marketing cattle, swine, and sheep.
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