ANSC

Choose any course from the ANSC department.

Subject

ANSC

Type

course

Edition

2026-2027

Catalog

2026-2027 Catalog

Source

catalog.sheridan.edu

This course introduces students to modern livestock production and includes all aspects from conception to consumption. Breeds, products and processing, and management of beef, sheep, dairy, swine, horses, and poultry are discussed. Best management practices that ensures the consumer they are purchasing a safe, nutritious, wholesome product are discussed. Nutritional value and economic impact of livestock production on a nationwide and world basis is also discussed. Minimum

Subject

ANSC

Credits (min)

4

Credits (max)

4

Credit unit

Credits

Type

course

Edition

2026-2027

Catalog

2026-2027 Catalog

Source

catalog.sheridan.edu

This course will provide an overview of the equine industry. It will provide students with foundational knowledge of the proper ways to manage equine. This includes purpose & breeds, nutrition, health, reproduction, behavior and welfare. Minimum

Subject

ANSC

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027

Catalog

2026-2027 Catalog

Source

catalog.sheridan.edu

This course is designed to provide the student with the knowledge and skills needed to perform artificial insemination on cattle.

Subject

ANSC

Credits (min)

1

Credits (max)

1

Credit unit

Credits

Type

course

Edition

2026-2027

Catalog

2026-2027 Catalog

Source

catalog.sheridan.edu

Corequisite

ANSC 2015 Livestock Reproduction, and instructor consent Minimum Credits: 1 Grading: Letter

This course applies the understanding of equine anatomy and physiology to practical horsemanship and farrier science. This course focuses whole equine anatomy, interaction of the skeleton-muscular systems on locomotion as well as pathology of the hoof. The major focus will be on lower limb anatomy and the hoof. Basic farrier theory, including foot and leg care will also be introduced. Minimum

Subject

ANSC

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027

Catalog

2026-2027 Catalog

Source

catalog.sheridan.edu

The internship course provides a means for students in any agriculture discipline a means to integrate classroom theory with workplace practice. Students will be placed in a working/learning environment that provides for structured learning, workplace experience, and mentoring by a professional.

Subject

ANSC

Credits (min)

1

Credits (max)

1

Credit unit

Credits

Type

course

Edition

2026-2027

Catalog

2026-2027 Catalog

Source

catalog.sheridan.edu

Prerequisite

Per department guidelines.

Corequisite

Per department guidelines. Minimum Credits: 1 Maximum Credits: 6 Grading: Letter

This course provides a comprehensive study of livestock reproduction, the single most important economic factor of livestock production. It covers the anatomy, physiology and endocrine aspects of livestock reproduction. Estrous synchronization, artificial insemination, and management systems are covered as well as economic considerations to maximize profits. Minimum

Subject

ANSC

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027

Catalog

2026-2027 Catalog

Source

catalog.sheridan.edu

This course is designed to provide students with a basic overview of nutritional concepts and their application to making feeding and management decisions for livestock production. Topics include nutrients and their utilization, feedstuff composition and identification, and the principles of ration balancing to meet animal requirements from maintenance through the various stages of production in important domestic livestock species. This course is math intensive, requiring routine application of algebra and use of a calculator.

Subject

ANSC

Credits (min)

4

Credits (max)

4

Credit unit

Credits

Type

course

Edition

2026-2027

Catalog

2026-2027 Catalog

Source

catalog.sheridan.edu

Prerequisite

ANSC 1010 Intro to Animal Science with a C or better

Corequisite

MATH 1400 College Algebra or placement into Math level IV or higher. Minimum Credits: 4 Grading: Letter

This course provides an in-depth study of beef production from a scientific and practical point of view. It is designed to enhance understanding, communication, and cooperation between all segments of the beef industry. Students learn to develop processes to integrate management components into decision-making for optimal production and maximum economic return to the production system. Particular emphasis is placed on Western Production but other management practices are discussed as well. Students will obtain a perspective of the total beef cattle industry from a commercial cattle producer’s viewpoint. Minimum

Subject

ANSC

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027

Catalog

2026-2027 Catalog

Source

catalog.sheridan.edu

This course presents a scientific yet practical approach to the study of livestock health. A wide range of topics related to health and disease management including: signs of good and poor animal health, principal causes of disease; methods of disease transmission and diagnosis as well as treatment. Emphasis will be on control and prevention of disease in livestock. This course will emphasize immune responses, vaccination programs and distinguishing between infectious, contagious, and zoonotic diseases common to livestock. Minimum

Subject

ANSC

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027

Catalog

2026-2027 Catalog

Source

catalog.sheridan.edu

The internship course provides a means for students in any agriculture discipline a means to integrate classroom theory with workplace practice. Students will be placed in a working/learning environment that provides for structured learning, workplace experience, and mentoring by a professional.

Subject

ANSC

Credits (min)

1

Credits (max)

1

Credit unit

Credits

Type

course

Edition

2026-2027

Catalog

2026-2027 Catalog

Source

catalog.sheridan.edu

Prerequisite

Per department guidelines.

Corequisite

Per department guidelines. Minimum Credits: 1 Maximum Credits: 6 Grading: Letter