9 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 111Sustainable Livestock Management 2 23
This course covers the integration of livestock as part of a sustainable farming system, with emphasis on small-scale production for niche markets and pasture. The course will cover appropriate breed selection, nutrition and living requirements for livestock such as goats, hogs, sheep, poultry, and bees. Upon completion, students will recognize appropriate breeds for their farm needs and demonstrate knowledge of small scale livestock production.
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 animal science industry. Topics include the animal science commercial industry, local and niche markets, allied industries, and general production practices. Upon completion, students should be able to identify and analyze careers in the animal science industry and to develop a personal career plan. ANS 120 Beef Production 2 2 3 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. ANS 130 Poultry Production 2 2 3 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. ANS 140 Swine Production 2 2 3 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 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 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 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
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. ANS 230 Poultry Management 3 0 3 Corequisite ANS 230A This course is designed to expand topics covered in ANS 130. Emphasis is placed on management techniques as they relate to brooding, growing, and housing poultry and the environmental needs of various types of poultry. Upon completion, students should be able to analyze and respond to management and production problems as they occur.
Corequisite ANS 230 This course provides a laboratory component to complement ANS 230. Emphasis is placed on laboratory and field experience within poultry management. Upon completion, students should be able to demonstrate a practical understanding of poultry management and production issues as they occur in the small scale and commercial poultry industries. ANS 232 Meatbird Production 2 2 3 This course covers the fundamentals of meatbird production. Topics include breeding, hatching, brooding, and growout procedures for broilers and turkeys. Upon completion, students should be able to perform the fundamental skills required in meatbird production facilities. ANS 234 Egg Production 2 2 3 This course covers the fundamentals of poultry egg production. Topics include housing, feeding, and managing of layers and breeders. Upon completion, students should be able to demonstrate a knowledge of and perform fundamental skills needed for egg production facilities. ANS 236 Poultry Processing 2 2 3 This course covers the fundamentals of poultry processing. Topics include principles of primary processing, fresh meat and further processing, automation, live bird handling, Hazard Analysis Critical Control Point (HACCP), inspection, grading, and sanitization. Upon completion, students should be able to demonstrate an advanced knowledge and understanding of the small-scale and commercial poultry processing industry.
