AGR1268 ANIMAL SCIENCE & INDUSTRY
1 Credit Hour
Student Level:
This course is open to students on the college level in either the freshman and sophomore year.
Catalog Description:
AGR1268 - Animal Science & Industry (1 hr.)
This class is designed to coordinate with the AGR1267 Principles of Animal Science course and be the lab portion of that class. The student will be introduced to breeds of livestock, ages, and sex classifications. The student will develop an understanding of evaluation, classification, grading and interdependence of all segments of the animal industry.
Course Classification:
Lab
Prerequisites:
Co-Enrollment AGR1267 Principles of Animal Science - lecture course.
Controlling Purpose:
The purpose of this this course is to coordinate with the Principles of Animal Science course and be the lab portion of that class. The student will be introduced to breeds of livestock, ages, and sex classifications. The student will develop an understanding of evaluation, classification, grading and interdependence of all segments of the animal industry.
Learner Outcomes:
- Upon completion of the course, the student will
- Perform evaluation, classification, grading and interdependence of all segments of the beef industry.
- Perform evaluation, classification, grading and interdependence of all segments of the swine industry.
- Perform evaluation, classification, grading and interdependence of all segments of the sheep industry.
- Perform evaluation, classification, grading and interdependence of all segments of the goat industry.
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 Industry and Evaluation
Outcomes: Upon completion of this unit, the students will be able to successfully perform evaluation, classification, grading and interdependence of all segments of the beef industry.
- Analyze breeds, sex, age and grade classifications for beef.
- Analyze live animal and carcass evaluation to improve the beef industry for breeding, harvesting, and consumers.
- Relate the relationship between live animal evaluation and carcass composition.
- Apply expected progeny differences, understand their meaning, and their use in different situations with in the beef industry.
- Demonstrate oral reasons to defend their decision.
UNIT 2: Swine Industry and Evaluation
Outcomes: Upon completion of this unit, the students will be able to successfully perform evaluation, classification, grading and interdependence of all segments of the swine industry.
- Analyze breeds, sex, age and grade classifications for swine.
- Analyze live animal and carcass evaluation to improve the swine industry for breeding, harvesting, and consumers.
- Relate the relationship between live animal evaluation and carcass composition.
- Apply expected progeny differences, understand their meaning, and their use in different situations with in the swine industry.
- Demonstrate oral reasons to defend their decision.
UNIT 3: Sheep Industry and Evaluation
Outcomes: Upon completion of this unit, the students will be able to successfully perform evaluation, classification, grading and interdependence of all segments of the sheep industry.
- Analyze breeds, sex, age and grade classifications for sheep.
- Analyze live animal and carcass evaluation to improve the sheep industry for breeding, harvesting, and consumers.
- Relate the relationship between live animal evaluation and carcass composition.
- Apply expected progeny differences, understand their meaning, and their use in different situations with in the sheep industry.
- Demonstrate oral reasons to defend their decision.
UNIT 4: Goat Industry and Evaluation
Outcomes: Upon completion of this unit, the students will be able to successfully perform evaluation, classification, grading and interdependence of all segments of the goat industry.
- Analyze breeds, sex, age and grade classifications for goats.
- Analyze live animal and carcass evaluation to improve the goat industry for breeding, harvesting, and consumers.
- Relate the relationship between live animal evaluation and carcass composition.
- Apply expected progeny differences, understand their meaning, and their use in different situations with in the goat industry.
- Demonstrate oral reasons to defend their decision.
Projects Required:
Varies, 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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