Nov 24, 2024  
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2021 - 2022 Cowley College Academic Catalog [ARCHIVED CATALOG]

AGR1252 LIVESTOCK JUDGING II COURSE PROCEDURE

AGR1252 LIVESTOCK JUDGING II

3 Credit Hours

Student Level:

This course is open to all students.

Catalog Description:

AGR1252 - Livestock Judging II (3 hrs.)

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

Course Classification:

Lab

Prerequisites:

AGR1275 Animal & Meat Evaluation

AGR1274 Art of Oral Reasons

AGR1251 Livestock Judging I

Or by Instructor permission

Controlling Purpose:

The purpose of this this course is to coordinate with the Evaluation classes and can be a standalone lab class for advanced livestock students. Students will utilize information about breeds, ages, and sex classifications of livestock to make informed decisions. Students will develop an understanding of evaluation, classification, grading and how it fits into all segments of the animal industry and Judging competitions.

Learner Outcomes:

Upon completion of the course, the student will:

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

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 Judging

Outcomes: Perform evaluations, classifications, grading and interdependence of all segments of the beef industry.

  • Analyze breeds, sex, age and grade classifications for beef and how the information is utilized in competition.
  • Analyze live animals to improve the beef industry for breeding, harvesting, and consumer needs as it will be utilized in competition.
  • Relate the relationship between live animal evaluations and carcass composition as it fits into competition.
  • Utilize expected progeny differences, understand their meaning and use in different situations within the beef industry, as it fits into competition.
  • Demonstrate oral reasons to defend student’s decision as it fits into competition.

UNIT 2: Swine Judging

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

  • Analyze breeds, sex, age and grade classifications for swine and how the information is utilized in competition.
  • Utilize live animals to improve the swine industry for breeding, harvesting, and consumer needs as it will be utilized in competition.
  • Relate the relationship between live animal evaluation and carcass composition as it fits into competition.
  • Utilize expected progeny differences, understand their meaning and use in different situations within the swine industry as it fits into competition.
  • Demonstrate oral reasons to defend student’s decision as it fits into competition.

UNIT 3: Shepp Judging

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

  • Analyze breeds, sex, age and grade classifications for sheep and how the information is utilized in competition.
  • Utilize live animals to improve the sheep industry for breeding, harvesting, and consumer needs as it will be utilized in competition.
  • Relate the relationship between live animal evaluation and carcass composition as it fits into competition.
  • Utilize expected progeny differences, understand their meaning and use in different situations within the sheep industry as it fits into competition.
  • Demonstrate oral reasons to defend student’s decision as it fits into competition.

UNIT 4: Goat Judging

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

  • Analyze breeds, sex, age and grade classifications for goats and how the information is utilized in competition.
  • Utilize live animals to improve the goat industry for breeding, harvesting, and consumer needs as it will be utilized in competition.
  • Relate the relationship between live animal evaluation and carcass composition.
  • Utilize expected progeny differences, understand their meaning and use in different situations within the goat industry as it fits into competition.
  • Demonstrate oral reasons to defend student’s decision as it fits into competition.

Projects Required:

Varies, refer to syllabus.

Textbook:

This information will be provided by the Instructor for 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.

DISCLAIMER: THIS INFORMATION IS SUBJECT TO CHANGE. FOR THE OFFICIAL COURSE PROCEDURE CONTACT ACADEMIC AFFAIRS.