| AS:100 Introduction to Animal Science 1.25 cr. M |
| An introduction to the various species and breeds of domestic livestock and development of an appreciation for the principles of livestock production and issues facing each product marketing. Topics include breeds, basic management and marketing of farm animals, composition, evaluation and marketing of animal products, including beef and dairy cattle, horses, goats, poultry, sheep and swine. |
| (36 Lec. Hrs.) |
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| AS:105 Anatomy and Physiology 1.25 cr. M |
| Introduction to the functional analysis and physiological activities governing the animal body through discussion and observation via dissection of the various body systems. Functional anatomy and physiological development and the control of body form and function involving the nervous, sense, skeletal, muscular, circulatory, respiratory, digestive, urinary and reproductive systems along with endocrinology will be emphasized. |
| (36 Lec. Hrs.) |
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| AS:110 Animal Science Leadership I .5 cr. M |
| This course is designed to enhance students' abilities in the area of leadership. The course includes activities which enable students to develop skills in communication, problem solving, committee work, and parliamentary procedure. Students may be involved in many local, state and nationally organized activities. |
| (12 Lec. Hrs.) |
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| AS:115 Selection and Evaluation I 1.25 cr. M |
| This course develops the students' potential in livestock selection with emphasis placed on the evaluation of breeding animals as well as market animals. The course emphasizes the visual appraisal and the carcass evaluation of beef, swine and sheep. Production records, grading, wholesale and retail cuts will be studied. |
| (36 Lec. Hrs.) |
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| AS:120 Employment Experience I 3 cr. M |
| Instructors and students select employment centers to gain practical experience from approved places of business during a six-to seven-week employment experience period. The experience centers are approved and coordinated by a faculty member. Students receive the going wages during these periods. |
| (288 Coop Hrs.) |
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| AS:160 Animal Science Leadership II .5 cr. M |
| This course is designed to enhance students' abilities in the area of leadership. The course includes activities which enable students to develop skills in communication, problem solving, committee work, and parliamentary procedure. Students may be involved in many local, state and nationally organized activities. |
| (12 Lec. Hrs.) |
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| AS:165 Animal Science Leadership III .25 cr. M |
| This course is designed to enhance students' abilities in the area of leadership. The course includes activities which enable students to develop skills in communication, problem solving, committee work, and parliamentary procedure. Students may be involved in many local, state and nationally organized activities. |
| (6 Lec. Hrs.) |
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| AS:170 Intermediate Accounting 3.5 cr. M |
| Instructors and students select employment centers to gain practical experience from approved places of business during a six-to seven-week employment experience period. The experience centers are approved and coordinated by a faculty member. Students receive the going wages during these periods. |
| (336 Coop Hrs.) |
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| AS:175 Employment Experience III 2 cr. M |
| Instructors and students select employment centers to gain practical experience from approved places of business during a six-to seven-week employment experience period. The experience centers are approved and coordinated by a faculty member. Students receive the going wages during these periods. |
| (60 Lec. Hrs.) (192 Coop Hrs.) |
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| AS:180 Meat Science 1.5 cr. M |
| Emphasis will be placed on relating the live animal to its carcass, estimation of carcass information, body composition, growth and muscle development. Grades and grading of meat, along with wholesale and retail meat cuts, will be studied. Consumer health concerns about red meat along with new methods of marketing and merchandising will be reviewed. Field trips are included. |
| (45 Lec. Hrs.) |
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| AS:185 Livestock Structures and Regulations 1.5 cr. M |
| This course presents basic farm building construction methods and materials used. Various structure designs will be discussed and repair and maintenance projects completed. |
| (45 Lec. Hrs.) |
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| AS:190 Livestock Diseases 1.5 cr. M |
| This course presents a sound preventative health program for livestock. Fundamentals of immunity, pathogens, and various common disease problems are included and current topics of livestock health, withdrawals, residues, quality audits, and environmental safety are presented. |
| (45 Lec. Hrs.) |
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| AS:210 Animal Science Leadership IV .5 cr. M |
| This course is designed to enhance students' abilities in the area of leadership. The course includes activities which enable students to develop skills in communication, problem solving, committee work, and parliamentary procedure. Students may be involved in many local, state and nationally organized activities. |
| (12 Lec. Hrs.) |
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| AS:215 Selection and Evaluation II 1.25 cr. M |
| A continuation of Selection and Evaluation I and further develops the students' potential in livestock selection. |
| (36 Lec. Hrs.) |
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| AS:220 Employment Experience IV 3 cr. M |
| Instructors and students select employment centers to gain practical experience from approved places of business during a six-to seven-week employment experience period. The experience centers are approved and coordinated by a faculty member. Students receive the going wages during these periods. |
| (288 Coop Hrs.) |
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| AS:260 Animal Science Leadership V .5 cr. M |
| This course is designed to enhance students' abilities in the area of leadership. The course includes activities which enable students to develop skills in communication, problem solving, committee work, and parliamentary procedure. Students may be involved in many local, state and nationally organized activities. |
| (12 Lec. Hrs.) |
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| AS:270 Employment Experience V 3.5 cr. M |
| Instructors and students select employment centers to gain practical experience from approved places of business during a six-to seven-week employment experience period. The experience centers are approved and coordinated by a faculty member. Students receive the going wages during these periods. |
| (336 Coop Hrs.) |
