| 4/25/2024 12:34:04 AM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
ANSCI 20 | Title:
BASIC ANIMAL SCIENCE |
|
| Full Title:
Basic Animal Science |
| Last Reviewed:2/13/2023 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 3.00 | Lecture Scheduled | 3.00 | 17.5 max. | Lecture Scheduled | 52.50 |
| Minimum | 3.00 | Lab Scheduled | 0 | 6 min. | Lab Scheduled | 0 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 3.00 | | Contact Total | 52.50 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 105.00 | Total 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 20
Catalog Description:
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A scientific approach to the livestock industry encompassing aspects of animal anatomy, physiology, nutrition, genetics and epidemiology. Emphasis on the origin, characteristics, adaptation and contributions of farm animals to the agriculture industry. Analysis of economic trends and career opportunities in animal agriculture and a survey of the supply of animal products and their uses.
Prerequisites/Corequisites:
Recommended Preparation:
Eligibility for ENGL 1A or equivalent
Limits on Enrollment:
Schedule of Classes Information
Description:
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A scientific approach to the livestock industry encompassing aspects of animal anatomy, physiology, nutrition, genetics and epidemiology. Emphasis on the origin, characteristics, adaptation and contributions of farm animals to the agriculture industry. Analysis of economic trends and career opportunities in animal agriculture and a survey of the supply of animal products and their uses.
(Grade Only)
Prerequisites:
Recommended:Eligibility for ENGL 1A or equivalent
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: | Fall 2018
| Inactive: | |
| Area: | C
| Natural Sciences
|
| |
| CSU GE: | Transfer Area | | Effective: | Inactive: |
| |
| IGETC: | Transfer Area | | Effective: | Inactive: |
| |
| CSU Transfer: | Transferable | Effective: | Fall 1981 | Inactive: | |
| |
| UC Transfer: | Transferable | Effective: | Fall 1981 | Inactive: | |
| |
| C-ID: |
| CID Descriptor: AG - AS 104 | Introduction to Animal Science | SRJC Equivalent Course(s): ANSCI20 |
Certificate/Major Applicable:
Both Certificate and Major Applicable
Approval and Dates
| Version: | 08 | Course Created/Approved: | 8/1/1981 |
| Version Created: | 8/24/2018 | Course Last Modified: | 6/3/2023 |
| Submitter: | Amy Housman | Course Last Full Review: | 2/13/2023 |
| Version Status: | Approved Changed Course | Prereq Created/Approved: | 2/13/2023 |
| Version Status Date: | 11/26/2018 | Semester Last Taught: | Spring 2023 |
| Version Term Effective: | Fall 2019 | Term Inactive: | Fall 2023 |
COURSE CONTENT
Student Learning Outcomes:
At the conclusion of this course, the student should be able to:
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1. Identify economic trends in the livestock industry.
2. Compare management practices across livestock species.
3. Utilize the scientic method to collect data and make scientific decisions relevant to animal
science.
Objectives:
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Upon successful completion of this course, the student will be able to:
1. Identify animal contributions to human needs and development of human civilizations.
2. List economically significant beef cattle, sheep, and swine breeds and areas of production.
3. Describe the function of the major body systems and how it relates to production.
4. Identify life cycles and biotechnological principles of animal production.
5. Analyze genetic change through artificial or natural selection.
6. Summarize basic nutritional needs and feeding practices for scientific livestock production.
7. Outline marketing strategies and determine market classification of livestock.
8. Analyze animal behavior as it relates to health and performance.
9. Discuss issues affecting consumer awareness of animal welfare, food safety and the
environment.
10. Collect and calculate data used to ensure scientifically-based management decisions.
11. Identify career opportunities and requirements for successful employment.
Topics and Scope
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I. Introduction to Animal Agriculture
A. Importance of livestock to the World and United States
B. Economic importance to agriculture
C. Animal contribution to human civilization
D. Industry issues and challenges
E. Ethnic and cultural considerations to animal domestication
II. Careers and Career Preparation in the Animal Sciences
A. Career preparation
B. Employment opportunities in animal production and management in the United States
C. Employment opportunities in international agriculture
D. Future career opportunities in the United States
III. Overview of the Livestock Industry
A. The beef cattle and dairy industry
B. The swine industry
C. The sheep and wool industry
D. The poultry industry
E. The horse industry
IV. Animal Production
A. Evaluate carcass composition in comparison to the live animal
B. Understanding carcass and performance data
C. Data used for management decisions
D. Food products and processing
E. Marketing classification
F. Trends and future outlook
V. Reproduction
A. Reproductive organs and their functions
B. Animal breeding
C. Reproductive management and technology
D. Fertility assessment
VI. Anatomy and Physiology
A. Identification of external anatomy for livestock and poultry species
B. Analysis of body systems: reproductive and digestive
VII. Genetics
A. Introduction and review of genetic principles
B. Inheritance and population genetics
C. Fertilization
D. Gene modification and interactions
E. Genetic improvement and variation in the livestock industry
VIII. Nutrition
A. Classes of nutrients
B. Feeds and feed composition
C. Livestock feeding management practices
D. Growth and development for production livestock
IX. Animal Health
A. Biosecurity
B. Major diseases of farm animals
C. Detecting unhealthy animals
D. Treatment and care
X. Animal Behavior
A. Introduction to ethology
B. Behavioral characteristics
C. Animal handling and safety
XI. The Scientific Method
A. Research in animal agriculture
B. Developing a research model
XII. Issues Affecting the Animal Industry
A. Animal welfare
B. Economics
C. Advances in biotechnology
D. Government and environmental concerns
E. Food safety and consumer awareness
Assignments:
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1. Reading assignments average minimum 30 pages per week
2. Writing assignments: reports, worksheets, and written essay exams
3. Quizzes (10 - 15), midterm and final
4. Term paper of 5 to 7 pages
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
30 - 40% |
| Written homework, reports, term paper | |
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
10 - 20% |
| Homework problems, worksheets | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
0 - 0% |
| None | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
40 - 60% |
| Quizzes, midterm and final; multiple choice, true/false, matching items, completion, and essay questions | |
| Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category
0 - 0% |
| None | |
Representative Textbooks and Materials:
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Introduction to Animal Science: Global, Biological, Social and Industry Perspectives. 6th ed. Damron, Stephen. Pearson. 2017
Animal Science and Industry. 8th ed. Cunningham, Merle and Acker, Duane and LaTour, Mickey. Pearson. 2017
Modern Livestock and Poultry Production. 9th ed. Flanders, Frank and Gillespie, James. Cengage. 2016
Scientific Farm Animal Production. 11th ed. Taylor, Robert and Field, Thomas. Pearson. 2015
OTHER REQUIRED ELEMENTS
| Student Preparation |
| Matric Assessment Required: | E | Requires English Assessment |
| Prerequisites-generate description: | NP | No Prerequisite |
| Advisories-generate description: | A | Auto-Generated Text |
| Prereq-provisional: | N | NO |
| Prereq/coreq-registration check: | N | No Prerequisite Rules Exist |
| Requires instructor signature: | N | Instructor's Signature Not Required |
| | | |
| BASIC INFORMATION, HOURS/UNITS & REPEATABILITY |
| Method of instruction: | 02 | Lecture |
| | 71 | Internet-Based, Simultaneous Interaction |
| | 72 | Internet-Based, Delayed Interaction |
| | 99 | Credit by Exam |
| Area department: | AG | Agriculture & Natural Resources |
| Division: | 73 | Science, Technology, Engineering & Mathematics |
| Special topic course: | N | Not a Special Topic Course |
| Program Status: | 1 | Both Certificate and Major Applicable |
| Repeatability: | 00 | Two Repeats if Grade was D, F, NC, or NP |
| Repeat group id: | | |
| | | |
| SCHEDULING |
| Audit allowed: | N | Not Auditable |
| Open entry/exit: | N | Not Open Entry/Open Exit |
| Credit by Exam: | Y | Credit by examination allowed |
| Budget code: Program: | 0000 | Unrestricted |
| Budget code: Activity: | 0101 | Agriculture |
| | | |
| OTHER CODES |
| Disciplines: | Agricultural Production |
| Basic Skills: | N | Not a Basic Skills Course |
| Level below transfer: | Y | Not Applicable |
| CVU/CVC status: | Y | Distance Ed, Not CVU/CVC Developed |
| Distance Ed Approved: | Y | Either online or hybrid, as determined by instructor |
| Emergency Distance Ed Approved: | Y | Fully Online
Partially Online
Online with flexible in-person activities
|
| Credit for Prior Learning: | N | Agency Exam |
| N | CBE |
| N | Industry Credentials |
| N | Portfolio |
| Non-credit category: | Y | Not Applicable, Credit Course |
| Classification: | Y | Career-Technical Education |
| SAM classification: | C | Clearly Occupational |
| TOP code: | 0102.10 | Veterinary Technician (Licensed) |
| Work-based learning: | N | Does Not Include Work-Based Learning |
| DSPS course: | N | NO |
| In-service: | N | Not an in-Service Course |
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