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Course Criteria
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3.00 Credits
(5 class hrs/wk, 4 cr) F Covers fundamentals of modern beef production and management, including cattle breeds, mating systems and reproduction, nutrition, marketing, production testing, diseases and parasites, and other management practices. Particular emphasis is on developing beef husbandry skills.
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3.00 Credits
(5 class hrs/wk, 4 cr) W Covers fundamentals of modern sheep production, including sheep breeds, industry segments, nutrition, reproduction, diseases and parasites, wool evaluation, marketing and modern management practices. Note: Course offered alternate years only. Offered Winter 2010.
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3.00 Credits
(5 class hrs/wk, 4 cr) W Covers fundamentals of modern swine production, including swine breeds, marketing, reproduction, nutrition, production testing, diseases and parasites, production problems, and environmental concerns. Note: Course offered alternate years only. Offered Winter 2009.
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3.00 Credits
(5 class hrs/wk, 4 cr) F Basic course in commercial horse production and management. Covers breeds, breeding systems, physiology, nutrition, reproduction and diseases. Also develops basic skills in handling, foot care, feeding, selection and health management.
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3.00 Credits
(5 class hrs/wk, 3 cr) Sp Teaches students practical skills in four specific areas of horse science: anatomy, foot and leg care, fitting and showing, and horse conformation judging. Recognizing common unsoundnesses and blemishes is also covered. In addition, students learn proper techniques for preparing horses for show competition in halter, and are exposed to Western and English pleasure, reining, cutting, dressage, show jumping and the saddle seat industries.
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3.00 Credits
(6 class hrs/wk, 2 cr) F Provides hands-on training. The student is assigned a young horse to train for the term. The training consists of halter breaking, leading, sacking, longeing, trailer loading and handling the feet. Saddling, bitting, ground driving and early stages of riding are taught, as well as grooming, safety and use of equipment.
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3.00 Credits
(2 class hrs/wk, 2 cr) W Introduces the practical concepts of equine marketing. Emphasizes assessing the market, targeting potential buyers, and preparing and presenting the product. Business law, as it relates to equine marketing, is discussed. Through practicing interviewing skills and writing a résumé, students learn to "market themselves.
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3.00 Credits
(5 class hrs/wk, 4 cr) Sp Includes instruction on reproductive organs, hormones, heat diagnosis, semen collection, insemination techniques, semen evaluation, pregnancy testing, freezing and dilution methods. Hands-on experience is stressed. Note: Recommended for second-year students.
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3.00 Credits
(5 class hrs/wk, 3 cr) Sp Introduces criteria and principles in the physical evaluation of beef, sheep and swine. Emphasizes correctness of body type, relation of type to production, market standards, soundness and body parts. Extensive time is spent on applying techniques in evaluating live animals.
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3.00 Credits
(5 class hrs/wk, 4 cr) W Introduces basic, practical concepts of improving livestock through a variety of genetic programs, including genetic possibilities, utilizing heritability for production gains, inbreeding coefficient, mating systems, genetic predictors and improvement programs. Corequisite: MTH 065 Elementary Algebra.
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