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Course Criteria
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3.00 Credits
This course involves travel to Australia through N.C. State University's Study Abroad Program. Participants will have the opportunity to increase their knowledge and understanding in the principle areas of animal and veterinary sciences and Australian studies. Species studied include cattle (beef and dairy), sheep, goats, pigs, native Australian animals, and non-native feral animals (such as rabbits). All expenses, including the Study Abroad fee and airline travel, are the responsibility of the student. The student is also responsible for obtaining a valid passport.
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2.00 Credits
Conformation and function, performance, and soundness of the horse. Breed standards, rules, and regulations for evaluation, selection, and performance. Field trips.
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2.00 Credits
The first half of this course covers basic aspects of dairy cattle breeds, dairy character, form and function including type traits and linear scoring of dairy cattle, interpreting and using judging scorecards, comparing/evaluating dairy cattle, andplacing animals in a class. The second half of the course develops the student's ability to correctly evaluate dairy cattle classes, but more importantly to support their opinions through oral communication.
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3.00 Credits
Students will be exposed to basic concepts associated with growth, development and value determination of livestock. Familiarization with official USDA grading standards for cattle, sheep, swine and goats is emphasized. Introduction to judging terminology, placing classes of livestock and justification through oral reasons.
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3.00 Credits
Processing and preserving fresh poultry, red meats, seafood, and eggs. Ante- and post-mortem events as they affect quality, yield, and compositional characteristics of muscle foods. Principles and procedures involved in the production of processedmeat items.
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3.00 Credits
Introduction to the manufacture of dairy products. Dairy processing procedures from the farm, through the dairy plant, and to the consumer are studied. The course consists of 15 learning modules, three exams, and a project.
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3.00 Credits
A sophomore to senior level course designed to cover the basics of laboratory animal science, a specialty dealing with the use of vertebrate animal species in intensive research. Some topics to be covered are: husbandry, facility management, animalhealth and welfare, diagnostics, surgical area management, research methods and administrative duties. Students will use the material for studying for the certification as a Laboratory Animal Technician via the American Association For Laboratory Animal Science (AALAS). A separate fee is required for certification; this fee is not covered by tuition for ANS 330. Must hold sophomore standing or higher.
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3.00 Credits
Introductory course on the Hazard Analysis and Critical Control Points System (HACCP) which is designed to decrease hazards in foods. An International HACCP Alliance approved curriculum which covers prerequisite programs. A step by step approach for developing and implementing a HACCP plan for USDA regulated food processing plants. Offered only as a world wide web course through the Office of Instructional Telecommunications.
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3.00 Credits
Anatomy, physiology, nutrition, genetics, and health of companion animals including cats, dogs, rabbits, rats, mice, reptiles, amphibians, and fish. Problem solving and enterprise management skills in laboratories.
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2.00 Credits
ANS 402 integrates technical information in animal nutrition, breeding, genetics, and reproductive physiology and incorporates this into information on management skills, business practices, and decision-making processes. This integration requires competency in oral and written communication skills; therefore, a major strategy is to practice and improve students' communication skills during the semester.
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