AGS 204 Animal Science


Campus Location:
Georgetown
Effective Date:
2018-51
Prerequisite:
ENG 090 or ENG 091, AGS 102
Co-Requisites:

none

Course Credits and Hours:
3.00 credits
2.00 lecture hours/week
2.00 lab hours/week
Course Description:

This course introduces the types, breeds, and classes of livestock with emphasis on practical application in the selecting, breeding, and feeding of various farm animals.

Required Text(s):

Obtain current textbook information by viewing the campus bookstore online or visit a campus bookstore. Check your course schedule for the course number and section.

Additional Materials:

None

Schedule Type:
Classroom Course
Disclaimer:

None

Core Course Performance Objectives (CCPOs):
  1. Examine the history and domestication of farm animals. (CCC 1, 5; PGC 5, 6)
  2. Evaluate the importance of farm safety when working with livestock. (CCC 1, 2, 3, 4, 5; PGC 2, 3, 4)
  3. Plan solutions for animal housing and livestock production problems relating to the environment. (CCC 1, 2, 3, 4, 5, 6; PGC 3, 4, 5)
  4. Differentiate between the digestive systems of ruminant and non-ruminant livestock. (CCC 1, 2, 5, 6; PGC 5)
  5. Categorize diseases of cattle, sheep, horses, and other livestock. (CCC 1, 2, 5, 6; PGC 2, 5)
  6. Assess issues relating to livestock production, including animal welfare and animal rights. (CCC 1, 2, 4, 5; PGC 3, 5)
  7. Compare breeds and selection factors of livestock animals. (CCC 1, 2, 5; PGC 5)
  8. Differentiate the anatomy and the reproductive processes of common livestock animals. (CCC 1, 2, 4, 5, 6; PGC 5)

See Core Curriculum Competencies and Program Graduate Competencies at the end of the syllabus. CCPOs are linked to every competency they develop.

Measurable Performance Objectives (MPOs):

Upon completion of this course, the student will:

  1. Examine the history and domestication of farm animals.
    1. Compare functions of livestock.
    2. Identify the scope, size, and variety of the livestock industry in the United States.
  2. Evaluate the importance of farm safety when working with livestock.
    1. Identify hazards related to livestock production.
    2. Describe the safety practices to be followed when working with beef cattle, sheep, goats, and horses.
    3. Review Occupational Safety and Health Administration (OSHA) standards as related to working with livestock.
    4. Discuss pesticide hazards, toxicity levels, and label information.
  3. Plan solutions for animal housing and livestock production problems relating to the environment.
    1. Appraise adequate and economical housing used for livestock animals.
    2. Analyze handling methods that reduce environmental pollution of livestock waste according to the guidelines of current laws and regulations.
    3. Identify the proper methods to dispose of dead animals from livestock production operations.
  4. Differentiate between the digestive systems of ruminant and non-ruminant livestock.
    1. Classify farm animals as ruminant or non-ruminant.
    2. Analyze the ability of ruminants and non-ruminants to digest and absorb different classes of feed.
    3. Examine sources of feed nutrients for livestock.
  5. Categorize diseases of cattle, sheep, horses, and other livestock.
    1. Compare various diseases of livestock.
    2. Diagram internal and external parasitism.
    3. Describe the importance of early/proper disease recognition and treatment.
  6. Assess issues relating to livestock production, including animal welfare and animal rights.
    1. Compare animal welfare versus animal rights.
    2. Debate hormone use and feed supplements and their effect on livestock growth and nutrition.
    3. Evaluate how biotechnology is used in the livestock industry.
  7. Compare breeds and selection factors of livestock animals.
    1. Examine the genetics of various breeds of livestock.
  8. Differentiate the anatomy and the reproductive processes of common livestock animals.
    1. Explain the parts and functions of animal cells.
    2. Identify the external parts of livestock.
    3. Manage reproductive processes in the livestock industry.
Evaluation Criteria/Policies:

Students must demonstrate proficiency on all CCPOs at a minimal 75 percent level to successfully complete the course. The grade will be determined using the Delaware Tech grading system:

92 100 = A
83 91 = B
75 82 = C
0 74 = F

Students should refer to the Student Handbook for information on the Academic Standing Policy, the Academic Integrity Policy, Student Rights and Responsibilities, and other policies relevant to their academic progress.

 
Core Curriculum Competencies (CCCs are the competencies every graduate will develop):
  1. Apply clear and effective communication skills.
  2. Use critical thinking to solve problems.
  3. Collaborate to achieve a common goal.
  4. Demonstrate professional and ethical conduct.
  5. Use information literacy for effective vocational and/or academic research.
  6. Apply quantitative reasoning and/or scientific inquiry to solve practical problems.
Program Graduate Competencies (PGCs are the competencies every graduate will develop specific to his or her major):

AGSAASPAG

  1. Apply basic agribusiness management procedures to production and marketing of agriculture products.
  2. Integrate pest management procedures into crop production techniques.
  3. Demonstrate production techniques related to sustainable agriculture.
  4. Demonstrate scheduling, production, marketing, harvesting, and safe handling of crops.
  5. Describe the importance of poultry, livestock, and crop production to the agriculture industry.
  6. Assess breeding, care, and nutrition of livestock animals.
Disabilities Support Statement:

The College is committed to providing reasonable accommodations for students with disabilities. Students are encouraged to schedule an appointment with the campus Disabilities Support Counselor to request an accommodation needed due to a disability. A listing of campus Disabilities Support Counselors and contact information can be found at the disabilities services web page or visit the campus Advising Center.

Minimum Technology Requirements:
Minimum technology requirements for online, hybrid, video conferencing and web conferencing courses.