Course Syllabus
Course: AGBS 1420
Division: Business and Applied Tech
Department: Business
Title: Livestock Production Practices
Semester Approved: Spring 2023
Five-Year Review Semester: Fall 2027
End Semester: Fall 2028
Catalog Description: Agriculture livestock production enterprises will be examined and production practices and production facilities investigated. Students will be exposed to a variety of production, processing and marketing methods, both traditional and entrepreneurial, in the fields of beef, dairy, poultry, sheep, goat, and horse animal agriculture.
Semesters Offered: Fall, Spring
Credit/Time Requirement: Credit: 2; Lecture: 1; Lab: 2
Justification: Entrepreneurism is increasingly become a part of agriculture. The entrepreneurial emphasis within the Business and Applied Technologies Division and the Business Department specifically creates the opportunity to expose agriculture students to a variety of entrepreneurial livestock production practices as well as traditional production enterprises. This class provides students the opportunity to visit a variety of animal production facilities, view management practices, entrepreneurial activities and discuss with the instructor and other class members their observations and applications, as well as discover internship opportunities.
Student Learning Outcomes:
As a result of taking this course, students will: be familiar with some of the many different jobs available within the scope of agribusiness. This will occur through the many operation visits and opportunities to visit with employers.
As a result of taking this course, students will: be aware of the education and skills needed to be employable in the agribusiness area. Students will be assessed through quizzes and assignments.
As a result of taking this course, students will: be aware of the monetary compensation, benefits and risks associated with various occupations in agriculture. Students will be assessed through hands-on applications combined with scenario assignments.
As a result of taking this course, students will: understand that agriculture employment encompasses production, processing, and marketing of food and fiber products. This will be completed through course quizzes.
As a result of taking this course, students will: prepare a letter of application and a resume for a job identified by the student. This will be combined with the final assessment which is a production calendar.
Content:
In addition to instructor lectures, a variety of individuals associated with agriculture/agribusiness are invited to come and address the class. These individuals are instructed to inform students about their occupation in general but also to address the following topics: job skills needed for their position; education needed for similar positions; work environment, including location of similar jobs; job openings per year, if applicable; pay and benefits to be expected. Field trips are also taken to local agricultural operations. Students are assigned to write and hand in a summary of each visit or field trip. After several guest presentations or class field trips, a class period is used for a summary discussion.This course will encourage and welcome respectful dialogue from a diverse range of ideas, topics, and perspectives. In addition, equitable access will be available to all involved in this course including students and faculty.
Key Performance Indicators:
Attendance/participation 20 to 30%
Quizzes 40 to 60%
Assignments 15 to 35%
Pedagogy Statement:
Students will be encouraged to share cultural experiences and identities, allowing others to learn from their perspective. This will allow students from all backgrounds to foster respect, understanding, and cooperation, further increasing diversity.
Instructional Mediums:
Lecture/Lab
Maximum Class Size: 15
Optimum Class Size: 15
