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Course Criteria
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2.00 Credits
(O) *COURSE DATA: CREDITS: 2 LECTURE: 1 LAB: 2 REPEAT: 0 Presents the basic criteria necessary for evaluating dairy animals and provides the opportunity to gain actual evaluation experience with live animals. The course will include the preparation and the oral delivery of placement evaluations.
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3.00 Credits
(O) *COURSE DATA: CREDITS: 5V LECTURE: 4 LAB: 2 REPEAT: 0 Considers the principles and practice of milk production. Topics include the physiology of milk secretion, feeding of the dairy herd, and raising replacement stock.
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3.00 Credits
(O) *COURSE DATA: CREDITS: 3 LECTURE: 3 LAB: 0 REPEAT: 0 Investigates ways and means of securing and using borrowed capital. Priority use of capital, sources and types of credit, the financial statements, and the pros and cons of various types of financing are considered. Capital planning is considered for the agricultural firm.
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3.00 Credits
(O) *COURSE DATA: CREDITS: 3 LECTURE: 3 LAB: 0 REPEAT: 0 Analyzes the unique position of food producers and considers the statement, intent, and results of international, federal, and state laws and policies and their application to specific situations. A study of the major farm organizations structure programs with a field trip will be included.
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3.00 Credits
(O) *COURSE DATA: CREDITS: 3V LECTURE: 3 LAB: 0 REPEAT: 0 Discusses the economic, psychological, and sociological problems of the distribution of farm products and supplies. Factors such as market information, advertising, packaging, services, risks, and futures are analyzed. The present types of markets and the trends in marketing are considered. This course may be taken with emphasis on livestock marketing, grain marketing, or both.
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4.00 Credits
(O) *COURSE DATA: CREDITS: 4 LECTURE: 3 LAB: 2 REPEAT: 0 Surveys the industry, including dairy production, dairy equipment, and dairy product processing and distribution.
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3.00 Credits
(O) *COURSE DATA: CREDITS: 4V LECTURE: 3 LAB: 2 REPEAT: 0 Studies livestock nutrition with emphasis on feeds and their value, utilization formulation, and use of feed industry information. Management, feeding, and health of beef cattle, dairy, and swine are included in the course.
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3.00 Credits
(O) *COURSE DATA: CREDITS: 3 LECTURE: 3 LAB: 0 REPEAT: 0 Provides for a series of lectures and discussions related to management of agri-business. Some are led by agri-business authorities or specialists in particular areas. An agri-business firm management problem will be studied and analyzed during the course. An agri-business sales experience will also be part of the course.
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3.00 Credits
(O) *COURSE DATA: CREDITS: 3 LECTURE: 3 LAB: 0 REPEAT: 0 Introduces the practical use of accounts and records in the management of the farm. Farm financial accounts, production records, budgeting, and the use of records in analyzing the farm business are included.
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3.00 Credits
(O) *COURSE DATA: CREDITS: 4V LECTURE: 4 LAB: 0 REPEAT: 0 Emphasizes the production aspects of effi ciency, breeding, selection, feeds, nutrition, sow and pig management, feeder pig production, market hog management, herd health, and production costs.
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