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Course Criteria
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1.00 Credits
Hands-on practical experience in a commercial dairy operation at the college farm. 1 credit, fall and spring semester
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3.00 Credits
This course will focus on the refinement and development of Dairy Management skills involving all aspects of the dairy operation. Students will be responsible to attend to various needs of the dairy animals to include birth, calf raising, feeding, heat detection, animal comfort, data collection and entry. Increased emphasis will be placed on facility and employee management placing students in roles of supervisors in charge of action lists and student work schedules. Prerequisite: DANS 150 1 credit (45 laboratory hours), fall or spring semester
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3.00 Credits
An introductory course to the dairy industry with a focus on its evolution and the scope of New York's, United States' and the world's industry. It wilinclude discussion of farm types, production techniques, breeds of cattle, cattle behavior and selection, economics and trends. Dairy products will be studied, as well as consumer trends, milk quality and processing, a section on farm organization, cooperative careers, farm management structure and the future of the industry will be included. The lab will supplement the lecture and will include animal behavior, marketing, performing milk quality tests, and field trips. 3 credits, (2 lecture hours, 2 laboratory hours), fall semester
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3.00 Credits
Complete nutritional program assessment emphasizing analysis of crop production, forage analysis, ration balancing, pasture management, feeding strategies and feeding systems for optimum production and profit on a dairy farm. Computer applications, on-farm visits, and introduction to advanced technology will be included. Prerequisite: DANS 100 2 credits (1 lecture hour, 3 laboratory hours), spring semester
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3.00 Credits
Physiology, anatomy and health of the dairy cow. Emphasis on hygiene, disease prevention, herd health programs, and routine disease and injury treatment. Prerequisite or Co-requisite: DANS 150 3 credits (3 lecture hours), fall semester
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3.00 Credits
The focus is on the dairy industry as a business enterprise, its history, future, productivity trends, milk production and management strategies to be competitive and profitable. Discussion on the application of scientific principles associated with progressive dairy cattle management including breeding systems, feeding systems, herd health practices, dairy herd replacements and heifer programs. Lab will include computer applications on the farm, dehorning, hoof trimming, herd health monitoring, dairy records interpretation and analysis, and assessing housing and cow comfort. Prerequisite or Co-requisite: DANS 150 3 credits (2 lecture hours, 2 laboratory hours), fall semester
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3.00 Credits
This course is designed to study bovine mammary system, anatomy and physiology, milk secretion and ejection, milking machines, mastitis and prevention to attain high efficiency milk production. Herd record evaluation and use of Dairy management software will be used for production analysis. Students will work in teams and become assistant herd managers. The course will also include topics on housing systems and cost effective housing. Guest speakers, professional conferences and filed trips will be part of the course. Prerequisite or Co-requisite: DANS 150, DANS 151 3 credits (2 lecture hours, 2 laboratory hours), spring semester
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3.00 Credits
A course in seminar format where students, with the help of faculty and guest speakers, complete a study of dairy production literature and applications on topics in the dairy industry. The course is intended for students to gain technical and production knowledge of contemporary topics in the dairy industry by reinforcing course work with real-life applications. Prerequisites: DANS 100, DANS 115, DANS 210, DANS 220 1 credit (1 lecture hour), spring semester
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1.00 Credits
Principles and procedures involved in the management of a dairy business. Topics include setting personal and business goals; business planning and development; business analysis and capital investment; cash flow planning; economics and management dealings with facility planning; feeding efficiencies; environmental and community concerns; and leadership roles in tomorrow's dairy industry. 1 credit (1 lecture hour), spring semester
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3.00 Credits
The program is for students with a serious interested in farm management. Objectives are to gain a better understanding of the integration and application of dairy farm management with respect to principles and programs with respect to progressive dairying and related industries. Topics include the trends, challenges, and positioning of dairy managers in businesses for competitiveness and profitability. Topics will integrate technical and management aspects of a farm business including establishing personal and business goals, business and planning development, business capital investment analysis, cash flow planning, and feeding efficiencies. Prerequisites: At least two of the following: DANS 100, DANS 115, DANS 210, DANS 220, AGBS 210, and AGBS 310 2 credit hours (2 lecture hours), spring semester
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