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Course Criteria
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3.00 Credits
Feeding, management and health of the beef herd. Emphasis on production records, marketing technology and consumer affairs. Two one-hour lectures and one three-hour lab. Prereq: Junior standing in Animal Science or Pre-Vet options or permission of instructor.
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3.00 Credits
Programs in breeding, feeding, management, marketing and methods of production. Trends in production, processing and consumption. Research results. Trips to swine farms, feeding operations and markets. Progressive look at the swine industry focusing on management programs in areas of production, including selection, breeding, feeding, health, facilities, and environmental management, and strategies utilized in contracting, marketing and the value-added processing of pork. Information on consumer food preferences, current swine research, societal concerns and industry practices will be used along with trips to swine farms and related industries to reinforce best management practices in the swine industry. Two one-hour lectures and one three-hour lab. Prereq: ANSC 350; Junior standing in Animal Science or Pre-Vet options or permission of instructor.
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3.00 Credits
Integration of principles of anatomy and physiology, nutrition, genetics, reproduction and ethology into a comprehensive, advanced program of horse production and stable management. Aspects of stable management will relate to practical horse care, management strategies for different equine enterprises, record keeping, equine insurance and legal issues and business promotional strategies. Course will include visits to, and analysis of, regional equine businesses. Students will participate in management of the UT Martin teaching farm stable. Two one-hour lectures and one two-hour lab. Prereq: Junior standing or permission of instructor.
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3.00 Credits
Principles of nutrition, management, genetics, reproduction and health of sheep and goats. Emphasis on production records, marketing technology and consumer affairs. Information on current sheep and goat research, social concerns and industry practices will be used along with trips to sheep and goat farms and related industries. Two one-hour lectures and one three-hour lab. Prereq: Junior standing in Animal Science or Pre-Vet options or permission of instructor.
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3.00 Credits
Techniques of evaluation of market swine, beef cattle and sheep. Selection of breeding animals for functional efficiency. Selection of working horses for function. Use of performance records in selection of breeding stock. Keep/cull selection and live animal evaluation and pricing. Field trips and presentation of oral reasons. Two one-hour lectures and one three-hour lab. Prereq: ANSC 240 and instructor's approval.
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3.00 Credits
Advanced techniques of evaluation of market swine, beef cattle and sheep. Selection of breeding animals for functional efficiency. Use of performance records in selection of breeding stock. Livestock judging team coaching techniques and techniques used in judging livestock shows will be discussed. Preparation for the National Intercollegiate Livestock Judging Contest. Field trips and presentation of oral reasons. Two one-hour lectures and one three-hour lab. Prereq: ANSC 441 and instructor's approval.
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2.00 Credits
Techniques related to the selection and evaluation of working and pleasure horses. Includes analysis for functional efficiency and presentation of oral reasons. Requires numerous field trips and participation in Intercollegiate Horse Judging Competitions. One three-hour lab. May be repeated one time. Prereq: Permission of instructor and eligibility for intercollegiate competition.
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3.00 Credits
Principles of production and management of the poultry flock, including broilers, layers and turkeys. Incubation and hatchery management, brooding and rearing, houses and equipment, feeding, health, processing, marketing, breeding, records, waste management. Current research results, field trips. Two one-hour lectures and one two-hour lab. Prereq: Junior standing in Animal Science or Pre-Vet options or permission of instructor.
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3.00 Credits
An overview of anthropology including the four major subdivisions of the discipline: archaeology, linguistics, physical anthropology and social/cultural anthropology.
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3.00 Credits
An examination of theory and method in cultural anthropology as used in the analysis of multicultures. Case studies from different ethnographic settings provide the primary source material. Prereq: ANTH 101, SOC 201, or instructor's approval. (Same as SOC 300)
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