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Course Criteria
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3.00 Credits
Survey of dairy industries: dairy breeds, standards for selecting and culling, herd replacements, feeding, management, physiology, and health maintenance. Food value of milk, tests for composition and quality, use and processing of market milk and dairy products.
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3.00 Credits
Scientific methods of animal selection, reproduction, nutrition, management, and marketing of beef cattle, swine, sheep, goats, and horses. Evaluation and processing of meat, wool, and mohair. Importance of livestock and meat industries.
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3.00 Credits
Introductory course covering the operations involved in the movement of agricultural commodities from producer to consumer. Essential marketing functions of buying, selling, transporting, storing, financing, standardizing, pricing and risk bearing.
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3.00 Credits
Introduction to the poultry industry. Practices and principles in production and marketing of turkeys, layers, broilers, and specialized fowl. Management, automated equipment, product technology, incubation, and production economics are included.
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3.00 Credits
Technological and scientific aspects of modern industrial food supply systems. Food classification, nutritional considerations, modern processing, and quality control.
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3.00 Credits
Fundamentals of internal combustion engines: gasoline, diesel, and liquefied petroleum. Maintenance and adjustments of the electrical, ignition, fuel, lubricating, and cooling systems.
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3.00 Credits
Selection, use, and maintenance of hand and power tools, arc and oxyacetylene welding, construction materials and principles.
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3.00 Credits
Principal orders of insects, relation of anatomy and physiology of insects to control methods: development habits and economic importance of more common insects with control methods for injurious species.
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3.00 Credits
Characteristics of our economic system and basic economic concepts. Survey of the farm and ranch, its organizational and management structure, and operation within the marketing system. Functional and institutional aspects of agricultural finance and government farm programs.
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3.00 Credits
Instruction in selecting, evaluating, and judging of beef cattle, sheep, swine and horses. the course will include the judging of both breeding and marketing animals with decisions being supported by oral reasons.
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