Feb 19, 2020  
2019 - 2020 Cowley College Academic Catalog 
    
2019 - 2020 Cowley College Academic Catalog

AGR1251 LIVESTOCK JUDGING I COURSE PROCEDURE


AGR1251 LIVESTOCK JUDGING I

1 Credit Hour

Student Level:

This course is open to all students.

Catalog Description:

AGR1251 - Livestock Judging I (1 hr.)

This class is designed to coordinate with the AGR1275 Animal & Meat Evaluation and AGR1274 Art of Oral Reasons courses to continue classes to point of Collegiate competition. The student will be elevated in their knowledge of breeds of livestock, ages, and sex classifications. The student will heighten their understanding of evaluation, classification, grading, terms and their usage in all segments of the animal industry. This is a lab course.

Course Classification:

Lab

Prerequisites:

AGR1274 Art of Oral Reasons

AGR1275 Animal & Meat Evaluation

Controlling Purpose:

The purpose of this this course is to continue education of Animal & Meat Evaluation and Art of Oral Reasons. This class can be a standalone lab class for a more advanced livestock person. The student will be introduced to breeds of livestock, ages, and sex classifications. The student will develop an understanding of evaluation, classification, grading and how it fits to all segments of the animal industry and judging competitions.

Learner Outcomes:

Upon completion of the course, the student will:

  1. Perform evaluation, classification, grading and oral reasons on all segments of live beef evaluation.
  2. Perform evaluation, classification, grading and oral reasons on all segments of live swine evaluation.
  3. Perform evaluation, classification, grading and oral reasons on all segments of live sheep evaluation.
  4. Perform evaluation, classification, grading and oral reasons on all segments of live goat evaluation.

Unit Outcomes for Criterion Based Evaluation:

The following outline defines the minimum core content not including the final examination period. Instructors may add other material as time allows.

UNIT 1: Beef Evaluation

Outcomes: Perform evaluation, classification, grading and interdependence of all segments of the beef industry.

  • Analyze breeds, sex, age and grade classifications for beef.
  • Utilize live animal and carcass evaluations to improve the beef industry for breeding, harvesting, and consumer needs.
  • Compare the relationship between live animal evaluation and carcass composition.
  • Utilize expected progeny differences, understand their meaning and use in different situations with in the beef industry.
  • Demonstrate oral reasons to defend student’s decision.

UNIT 2: Swine Evaluation

Outcomes: Perform evaluation, classification, grading and interdependence of all segments of the swine industry.

  • Analyze breeds, sex, age and grade classifications for swine.
  • Utilize live animal and carcass evaluations to improve the swine industry for breeding, harvesting, and consumer needs.
  • Compare the relationship between live animal evaluation and carcass composition.
  • Utilize expected progeny differences, understand their meaning and use in different situations with in the swine industry.
  • Demonstrate oral reasons to defend student’s decision.

UNIT 3: Sheep Evaluation

Outcomes: Perform evaluation, classification, grading and interdependence of all segments of the sheep industry.

  • Analyze breeds, sex, age and grade classifications for sheep.
  • Utilize live animal and carcass evaluations to improve the sheep industry for breeding, harvesting, and consumer needs.
  • Compare the relationship between live animal evaluation and carcass composition.
  • Utilize expected progeny differences, understand their meaning and use in different situations with in the sheep industry.
  • Demonstrate oral reasons to defend student’s decision.

UNIT 4: Goat Evaluation

Outcomes: Perform evaluation, classification, grading and interdependence of all segments of the goat industry.

  • Analyze breeds, sex, age and grade classifications for goats.
  • Utilize live animal and carcass evaluation to improve the goat industry for breeding, harvesting, and consumer needs.
  • Compare the relationship between live animal evaluation and carcass composition.
  • Utilize expected progeny differences, understand their meaning and use in different situations with in the goat industry.
  • Demonstrate oral reasons to defend student’s decision.

Projects Required:

Varies, refer to syllabus.

Textbook:

This information will be provided by the Instructor of the course.

Attendance Policy:

Students should adhere to the attendance policy outlined by the instructor in the course syllabus.

Grading Policy:

The grading policy will be outlined by the instructor in the course syllabus.

Maximum class size:

Based on classroom occupancy.

Course Time Frame:

The U.S. Department of Education, Higher Learning Commission and the Kansas Board of Regents define credit hour and have specific regulations that the college must follow when developing, teaching and assessing the educational aspects of the college.  A credit hour is an amount of work represented in intended learning outcomes and verified by evidence of student achievement that is an institutionally-established equivalency that reasonably approximates not less than one hour of classroom or direct faculty instruction and a minimum of two hours of out-of-class student work for approximately fifteen weeks for one semester hour of credit or an equivalent amount of work over a different amount of time.  The number of semester hours of credit allowed for each distance education or blended hybrid courses shall be assigned by the college based on the amount of time needed to achieve the same course outcomes in a purely face-to-face format.

Refer to the following policies:

402.00 Academic Code of Conduct

263.00 Student Appeal of Course Grades

403.00 Student Code of Conduct

Disability Services Program: 

Cowley College, in recognition of state and federal laws, will accommodate a student with a documented disability.  If a student has a disability which may impact work in this class which requires accommodations, contact the Disability Services Coordinator.