|12/10/2023 5:18:06 AM||
|Discipline and Nbr:
BEEF CATTLE SCIENCE||
Beef Cattle Science
|Units||Course Hours per Week|| ||Nbr of Weeks||Course Hours Total
|Maximum||3.00||Lecture Scheduled||2.00||17.5 max.||Lecture Scheduled||35.00
|Minimum||3.00||Lab Scheduled||3.00||17.5 min.||Lab Scheduled||52.50
| ||Contact DHR||0|| ||Contact DHR||0
| ||Contact Total||5.00|| ||Contact Total||87.50
| ||Non-contact DHR||0|| ||Non-contact DHR Total||0
Title 5 Category:
AA Degree Applicable
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
| ||Total Out of Class Hours: 70.00||Total Student Learning Hours: 157.50||
A study of the principles of purebred and commercial beef cattle production throughout the World, United States ,and California. Emphasis to be placed on the importance of breeds, breeding principles, selection, nutrition, environmental management, health, marketing, and recordkeeping to ensure scientifically based management decisions and consumer product acceptance as applied to beef cattle.
Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Schedule of Classes Information
A study of the principles of purebred and commercial beef cattle production throughout the World, United States, and California. Emphasis to be placed on the importance of breeds, breeding principles, selection, nutrition, environmental management, health, marketing, and recordkeeping to ensure scientifically based management decisions and consumer product acceptance as applied to beef cattle.
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
Both Certificate and Major Applicable
Student Learning Outcomes:
At the conclusion of this course, the student should be able to:
|CSU GE:||Transfer Area|| ||Effective:||Inactive:
|IGETC:||Transfer Area|| ||Effective:||Inactive:
|CSU Transfer:||Transferable||Effective:||Fall 1981||Inactive:||
|UC Transfer:||Transferable||Effective:||Fall 2001||Inactive:||
| CID Descriptor: AG - AS 108L|| Beef Cattle Science|| SRJC Equivalent Course(s): ANSCI27
1. Demonstrate knowledge of the principles of purebred and commercial beef cattle production throughout the World, United States and California.
2. Describe the importance of breeds, breeding principles, selection, nutrition, environmental management, health, marketing and recordkeeping to ensure scientifically based management decisions and consumer product acceptance as applied to beef cattle.
Upon completion of the course, students will be able to:
A. Discuss the history and development of the beef industry.
B. Identify beef breeds and their adaptability to climatic conditions
and types of operations.
C. Describe the common systems of beef production.
D. Explain the principles of genetics in terms of form and function in
the beef industry.
E. Define the relationship between the consumer, packer, and retailer
in the commercial beef industry.
F. Identify common diseases and parasites and the current methods of
prevention and treatment.
G. Explain the principles involved with ruminant nutrition in beef
H. Demonstrate the use of computer management systems to efficiently
manage beef cattle operations.
I. Discuss animal welfare issues, environmental concerns and the beef
cattle quality assurance program.
J. Discuss career opportunities and requirements for successful
K. Identify cultural influences on the beef industry.
Topics and Scope
1. The Beef Cattle Industry
a. Origin and importance of beef cattle
b. Breeds of cattle
c. Ethnic contributions
2. Systems of Production
a. Purebred enterprise
b. Cow/calf operations
c. Stocker operations
d. Feedlot operations
3. Establishing the Beef Herd
a. Selecting the breed and breeding system
b. Selecting and foundation stock
1. Type and conformation
4. Beef Cattle Management Practices
a. Care and management of the breeding herd
b. Beef animal preparation for seed stock sales
c. Buildings and equipment
5. Beef Cattle Genetics
a. Principles of beef cattle genetics
b. Percentage of heritability of beef traits
c. Economically important beef traits
6. Beef Cattle Nutrition
a. Digestion and utilization of feed
b. Nutrient requirements for beef cattle
c. Rations for beef cattle
d. Range management
7. Herd Health
a. Common diseases of cattle
b. Control of parasites
c. Poisonous plants that affect cattle
8. Marketing Beef Cattle
a. Marketing purebred and commercial cattle
b. USDA yield and quality grades
c. Beef cattle production cycles
9. Issues and Regulations in the Beef Cattle Industry
a. Animal/welfare issues
b. Quality assurance program
c. Environmental issues
d. Cultural influences on the industry
Making up rations
Read periodicals, handouts, and textbooks (20 pages per week).
Lab reports (16--one per week).
Term paper ( 6 to 8 pages).
Methods of Evaluation/Basis of Grade.
Representative Textbooks and Materials:
|Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.||Writing
10 - 30%
|Lab reports, term paper||
|Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.||Problem Solving
0 - 0%
|Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.||Skill Demonstrations
10 - 30%
|Class performances, performance exams||
|Exams: All forms of formal testing, other than skill performance exams.||Exams
30 - 60%
|Tests, quizzes, exams||
|Other: Includes any assessment tools that do not logically fit into the above categories.||Other Category
0 - 10%
|Attendance and participation||
Beef Production and Management Decisions,Taylor, Robert, 2nd edition, MacMillan Publishers, 2002.(Classic)
Beef Cattle Science, Ensminger, M.E., The Interstate Publishers, 1996. (Classic)
Cooperative Extension Cow-Calf Management (Magazine)