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ANSC 110: Sausage Preparation
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
This course will be devoted to the principles and preparation of specialty meat products. Included is selection of ingredients, spice selection, use of natural and artificial casing, cooking and smoking. Sausages will be evaluated by a class taste panel.
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ANSC 111: Intro to Animal Science
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
A study of animal science with special emphasis on the importance of large animals as a major phase of agriculture. Fundamentals related to the care and management, conformation, evaluation and handling of dairy, beef, sheep, goats, swine and horses will be presented.
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ANSC 112: Dairy Science Techniques I
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
Students study as well as perform the actual milking and/or feeding and care of the college-owned dairy cattle under a practical management situation. The course format will include both a weekly class lecture period and direct work hours by arrangement in the college dairy facility.
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ANSC 112 - Dairy Science Techniques I
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ANSC 113: Meat Processing Techniques
2.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
Students interested in the field of meat science and meat processing will gain further hands-on experiences in the processing of meat animal products from harvesting, cutting, maintaing HACCP plans and federal and state regulations, supply inventory, product inventory, and marketing of college raised animals via meath sales. Two credits, meeting hours are variable and will be arranged after initial meeting in semester. Pre-requisite: ANSC107 or ANSC108 or 0 ANSC109 or permission of the instructor. Course may be repeated once to develop skills and proficiency.
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ANSC 114: Canine Management
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
A five-week modular course which examines various aspects of living with and caring for dogs.
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ANSC 115: Animal Science Techniques I
1.00 - 2.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
Students study as well as perform the care and management procedures required during the fall or spring semesters of the college livestock animals (beef, sheep, goats, hogs, rabbits, and poultry). One two-hour laboratory per week and other hours to be arranged.
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ANSC 116: Equine Science Techniques I
2.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
This course is designed to give students hands-on experience working in the College horse barns. Students will spend time refining their skills and knowledge in horse handling, feeding and medical care. Hours by arrangement. Equine Studies and Thoroughbred Management students are required to take twice (2 credits) preferable the fall and spring of their freshman year.
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ANSC 117: Intro to Livestock Production
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
The foundation course for the livestock science area at SUNY Cobleskill. This course will address concepts at the introductory level of principles of nutrition, breeding, physiology, health and marketing as applied to the understanding of the livestock industry. The college herds and flocks will be utilized for demonstrations and handling experiences.
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ANSC 119: Livestock Selection/Evaluation
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
A course for students who are interested in the practical background in livestock animal evaluation. The course will familiarize students to desirable qualities of type, function and productivity in beef, sheep, swine and meat goats. Students will expect to become aware of terminology used in these industries and be able to apply them in their own experiences of evaluation. Oral discussion and reasoning will be emphasized with practical outcomes of livestock evaluation emphasized.
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ANSC 122: Feeds and Feeding
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
Basic principles involved in the feeding of livestock, which will include classification and composition of feedstuffs and factors that affect feed utilization. Also inlcudes formulation of rations and a study of the basic nutrients and their use in the body. The use of computers will be stressed in ration formulation.
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