15 courses with the subject ANS, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
ANS 110Animal Science3
This course introduces the livestock industry., Topics include nutrition, reproduction, production, practices, diseases, meat processing, sustainable, livestock production, and marketing. Upon, completion, students should be able to demonstrate, a basic understanding of livestock production, practices and the economic impact of livestock, locally, regionally, state-wide, and, internationally.
This course covers the fundamentals of animal, feeding and nutrition. Topics include nutrient, requirements, digestion, feed formulation, and, classification. Upon completion, students should, be able to demonstrate knowledge of nutritional, requirements and feeding practices of farm, animals.
This course provides an introduction to the equine, industry. Topics include history, breeds, disciplines, economic impact, and career, opportunities within the industry. Upon, completion, students should be able to demonstrate, a basic understanding of the equine industry and, as it relates to animal science, production, and, management
This course provides an introduction to the beef, cattle industry. Topics include reproduction, cattle management, marketing, anatomy and, physiology, and pasture management (including, sustainable practices). Upon completion, students, should be able to demonstrate a basic, understanding of beef cattle production practices, and the economic and environmental impact of the, beef cattle industry locally, regionally, state-wide, and internationally.
This course provides an introduction to the, poultry industry. Topics include anatomy and, physiology, reproduction, incubation, environmental issues, and husbandry. Upon, completion, students should be able to demonstrate, a basic understanding of poultry production and, the economic and environmental impact of the, poultry industry locally, regionally, state-wide, and internationally.
This course provides an introduction to the swine, industry. Topics include basic skills for, breeding, farrowing, nursery, environmental, issues, and grower/finisher. Upon completion, students should be able to demonstrate a basic, understanding of swine production practices and, the economic and environmental impact of the swine, industry locally, regionally, state-wide, and, internationally.
This course is designed to expand topics covered, in ANS 140. Emphasis is placed on management, techniques as they relate to breeding, farrowing, nursery, and grower/finisher. Upon completion, students should be able to analyze and respond to, management and production problems as they occur, on the farm.
This course introduces animal diseases and health, management. Topics include identification, prevention, management (including integrated pest, management), and treatment of diseases. Upon, completion, students should be able to recognize, disease symptoms, recommend treatments, identify, preventive steps, and develop biosecurity, procedures.
This course introduces proper animal waste, management. Emphasis is placed on waste, management practices, environmental laws and, issues relating to animal waste, soil and water, conservation, and dead animal disposal. Upon, completion, students should be able to calculate, proper application rates, apply best management, practices, and identify methods of animal waste, collection, storage, and utilization.
This course provides an introduction to sheep and, goat production. Topics include reproduction, marketing, and production practices specific to, each species. Upon completion, students should be, able to demonstrate a basic understanding of sheep, and goat production practices and the economic, impact of each.
This course provides an opportunity to explore, areas of current interest in specific program or, discipline areas. Emphasis is placed on subject, matter appropriate to the program or, discipline. Upon completion, students should be, able to demonstrate an understanding of the, specific area of study.
This course explores areas associated with, livestock production. Emphasis is placed on, monthly work schedules; qualities of a successful, manager; and recruiting, motivating, and retaining, employees. Upon completion, students should be, able to prepare a livestock management program, write a resume, complete an interview, and, identify ways to improve community relations.
This course introduces records and record keeping, systems utilized in the livestock industry., Topics include heritability, cattle performance, data, swine performance data, and poultry, production. Upon completion, students should be, able to select animals based on performance, records, evaluate performance of operations, and, complete production records.
This course covers principles of reproductive, physiology and their practical farm applications., Emphasis is placed on cattle and swine, reproduction. Upon completion, students should be, able to recognize reproductive anatomy, describe, hormone function, and be able to breed animals, naturally and artificially.
This course covers livestock machinery and, equipment as it applies to animal welfare. Topics, include the selection and operation of tractors, used in forage production, waste disposal, equipment, tillage and harvesting equipment, animal housing equipment, and general animal, production infrastructure as it relates to overall, animal welfare. Upon completion, students should, be able to identify equipment parts, explain the, basic principles of machinery operation and, management, and maintain proper livestock housing, equipment as it pertains to animal welfare.
