SRJC Course Outlines

11/13/2019 4:09:23 AMANSCI 27 Course Outline as of Fall 2015

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  ANSCI 27Title:  BEEF CATTLE SCIENCE  
Full Title:  Beef Cattle Science
Last Reviewed:3/9/2015

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum3.00Lecture Scheduled2.0017.5 max.Lecture Scheduled35.00
Minimum3.00Lab Scheduled3.0017.5 min.Lab Scheduled52.50
 Contact DHR0 Contact DHR0
 Contact Total5.00 Contact Total87.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  70.00Total Student Learning Hours: 157.50 

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  AG 62

Catalog Description:
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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.

Prerequisites/Corequisites:


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
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.
(Grade Only)

Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Transfer Credit:CSU;UC.
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:Effective:Inactive:
 Area:
 
CSU GE:Transfer Area Effective:Inactive:
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:TransferableEffective:Fall 1981Inactive:
 
UC Transfer:TransferableEffective:Fall 2001Inactive:
 
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable



COURSE CONTENT

Student Learning Outcomes:
Upon completion of the course, students will be able to:
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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.
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Objectives: Untitled document
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
   production.
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
   employment.
K.  Identify cultural influences on the beef industry.

Topics and Scope
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  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
               2.  Pedigrees
               3.  Performance
   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

Assignments:
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Lab Assignments:
Showing livestock
Making up rations
 
Lecture Assignments:
Read periodicals, handouts, and textbooks (20 pages per week).
Lab reports (16--one per week).
Term paper ( 6 to 8 pages).
2 midterms
Final Exam

Methods of Evaluation/Basis of Grade.
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%
None
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


Representative Textbooks and Materials:
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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)              
Drovers Journal

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