AGR1275 ANIMAL & MEAT EVALUATION
3 Credit Hours
Student Level:
This course is open to students on the college level in either the freshman or the sophomore year.
Catalog Description:
AGR1275 - Animal & Meat Evaluation (3 hrs.)
This is an introductory course to live animal and meat evaluation. Students will be introduced to the theory and practices used to make decisions on how livestock or meat have value and their place in the industry.
Course Classification:
Lecture
Prerequisites:
None
Controlling Purpose:
The purpose of this this course is to introduce the theory and practices used to make decisions on how livestock or meat have value and their place in the industry.
Learner Outcomes:
Upon completion of the course, the student will:
- Demonstrate critical thinking in the evaluation of beef in terms of animal structure, genetics, and breeding value.
- Demonstrate critical thinking in the evaluation of swine in terms of animal structure, genetics, and breeding value.
- Demonstrate critical thinking in the evaluation of sheep and goats in terms of animal structure, genetics, and breeding value.
- Demonstrate critical thinking toward the evaluation of beef, pork and small ruminant products.
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 Animal Evaluation
Outcomes: Upon completion of this unit, the students will be able to successfully demonstrate critical thinking in the evaluation of beef in terms of animal structure, genetics, and breeding value.
- Distinguish between the breeds of livestock
- Demonstrate knowledge of body parts, primal cuts and retail cuts
- Demonstrate use of placing cards
- Formulate yield grade and quality grades
- Use terminology in reason format
UNIT 2: Swine Evaluation
Outcomes: Upon completion of this unit, the students will be able to successfully demonstrate critical thinking in the evaluation of swine in terms of animal structure, genetics, and breeding value.
- Distinguish between the breeds of livestock
- Demonstrate knowledge of body parts, primal cuts and retail cuts
- Demonstrate use of placing cards
- Formulate yield grade and quality grades
- Use terminology in reason format
UNIT 3: Evaluation of Small Ruminants
Outcomes: Upon completion of this unit, the students will be able to successfully demonstrate critical thinking in the evaluation of sheep and goats in terms of animal structure, genetics, and breeding value.
- Distinguish between the breeds of livestock
- Demonstrate knowledge of body parts, primal cuts and retail cuts
- Demonstrate use of placing cards
- Formulate yield grade and quality grades
- Use terminology in reason format
UNIT 4: Carcass and Cut of Meat Evaluation
Outcomes: Upon completion of this unit, the students will be able to successfully demonstrate critical thinking toward the evaluation of beef, pork and lamb products.
- Demonstrate knowledge of Primal cuts
- Demonstrate knowledge of Wholesale cuts
- Demonstrate knowledge of Retail cuts
- Demonstrate knowledge of grading system for each species.
- Illustrate knowledge of packaging and labeling
Projects Required:
Various, refer to syllabus
Textbook:
Contact Bookstore for current textbook.
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.
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