Course Syllabus
Course: AGBS 1010
Division: Business and Applied Tech
Department: Business
Title: Fundamentals of Animal Science
Semester Approved: Spring 2020
Five-Year Review Semester: Summer 2025
End Semester: Fall 2025
Catalog Description: The historical perspective and importance of animal production will be examined relative to time, society and geographical location. The contribution of animal production and related food products to our society will be covered. Scientific selection, breeding, feeding and management will be studied as they relate to efficiency of production of the various farm animals and consumer demand.
Semesters Offered: Fall
Credit/Time Requirement: Credit: 4; Lecture: 4; Lab: 0
Justification: Animal agriculture affects all of us in today's society. It is important that producers and consumers alike have an educated understanding of animal agriculture and its connection to the food and other products derived from the industry. This course is part of the animal science curriculum for a transfer student.
Student Learning Outcomes:
Students will understand different livestock production systems and be cognizant of where in the nation and in the world the majority of the livestock production occurs. Students will be assessed through assignments, individual and team projects and exams.
Students will know the source of the different animal products that are on the supermarket shelves. Students will be assessed through assignments, individual and team projects and class discussions.
Students will become aware of the multitude of consumer items that contain animal products and by-products. Students will be assessed through assignments and individual and team projects and oral presentations.
Students will understand the complexity of animal agriculture production and how it is affected by consumer demands and trends and appreciate the role of animal agriculture and its contributions to the food and fiber needs of the world. Students will be assessed through assignments, individual and team projects, class discussions and exams.
Content:
Course objectives will provide students with the following learning experiences: Livestock production trends in meeting human wants and needs for food and fiber, recreation and companionship. Reproduction and basic genetics for growth and production traits for the growth, digestive system and feeds and nutrients to meet animal needs, and lactation physiology and milk production will be taught. Breeds of livestock including beef and dairy cattle breeds, swine, sheep and goats and horses and the production trends and management will also be taught. Additionally, animal behavior and adaptation to the environment along with environmental social and consumer issues impacting animal production will be covered.
Key Performance Indicators:
Reading and Class Participation 20 to 40%
Projects and Assignments 20 to 40%
Oral Presentation 20 to 40%
Exams 20 to 40%
Representative Text and/or Supplies:
Scientific Farm Animal Production, Thomas G. Field and Robert E. Taylor. Current edition or equivalent
Pedagogy Statement:
Content will be taught through lecture and class discussions of livestock production methods and practices, research into production and processing of animal products into food and other consumer items, and discussions of current events that impact animal agriculture. Through interactive projects, individual and team assignments, exams, and reflection students will learn about all species and aspects of livestock production.
Instructional Mediums:
Lecture
Maximum Class Size: 30
Optimum Class Size: 24
