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Course Criteria
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2.00 Credits
A lecture-lab course. Topics covered include trimming feet, fitting shoes, nailing and finishing; also, anatomy of the leg, physiology of motion, and basic understanding of horseshoeing. (Cr. 2)
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2.00 Credits
Meat, milk, eggs, and other animal products; world needs and distribution; production, management, quality standards, processing and storage. (Class 3, Lab 2, Cr. 4)
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3.00 Credits
Food industry from producer to consumer and the current U.S. and world food situation. (Cr. 3)
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2.00 Credits
Introduction to the management of a beef cattle enterprise both registered and commercial, emphasizing the modern principles of beef cattle production. Includes a study of selection, breeding, nutrition, health, marketing, and other management practices. (Cr. 2)
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2.00 Credits
A continuation of ANSI 1103. (Class 2, Lab 2, Cr. 3)
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3.00 Credits
The anatomy of cattle, horses, and sheep; diseases of these animals and methods of treatment. (Cr. 3) 106 Eastern Oklahoma State College
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2.00 Credits
Introduction to the management of a swine enterprise both registered and commercial; emphasizing the modern principles of swine production. Includes a study of selection, breeding, nutrition, health, marketing, and other management practices. (Class 1, Lab 2, Cr. 2)
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3.00 Credits
(Prerequisite: ANSI 1102 and 1124) Using tools for selection including performance records, pedigree information, and visual appraisal in the evaluation of cattle, swine, sheep, and horses. (Cr. 2)
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3.00 Credits
Nutrients and their functions, nutrient requirements of the various classes of livestock, composition, and classification of feed stuffs and ration formulation. (Cr. 3)
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3.00 Credits
A practical study of the principles of feeds and nutrition of the horse, including balancing of rations. This course will also teach basic health indications and first-aid treatments. (Cr. 3)
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