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Curriculum: Ag

Animal Science Syllabus

by Kevin Anderson

April 12, 2006

 

Course:  Animal Science

Instructor:  Kevin L. Anderson

Length:  Semester

Elective

Grade Level: 10, 11, 12

 

Course Description:

Animal science concepts and practices provide the major area of study in this course.  This course will begin a look at meat evaluation, identification, and impact of the industry as well as basic livestock selection.  Animal science concepts and principles including breeding, feeding, health, marketing, management practices of major species of livestock will be introduced.  The reproductive and digestive systems of livestock will be explored.  Livestock health will also be discussed.  A basic study of genetic terms, predictions, and heredity will explore this area. 

 

Objectives:

1.         Recognize the influence of history, government, and social issues on the systems of animal production and employment opportunities. AE 12.3.1

  1. Students will identify and describe the anatomy and physiology of production animals. AE 12.3.2
  2. Students will demonstrate principles of nutrition as they relate to efficient livestock production. AE 12.3.3
  3. Students will recognize the signs of healthy animals and practices necessary to maintain animal health for efficient production.  AE 12.3.4
  4. Students will explain how genetics relates to improvement in efficient livestock production. AE 12.3.5
  5. Students will outline the procedures involved in processing safe and wholesome meat, dairy, egg and wool products from the farm to the table. AE 12.3.6
  6. Students will explain the economics impacting efficient livestock production. AE 12.3.7
  7. Students will identify and discuss the major issues impacting the livestock industry. AE 12.3.8
  8. Students will distinguish the basis on which animals are classified as companion, and characterize the different species within the classification. AE 12.3.9
  9. Students will recognize the role of genetics in reproduction, and the management care required to maximize reproductive efficiencies. AE 12.3.12
  10. Judge, evaluate, and select different species and classes of livestock
  11. Identify and evaluate retail cuts, wholesale cuts, and carcasses of meat from beef, sheep, pork, and poultry
  12. Select and use management practices needed to produce livestock in various classes and species

 

State Standards Supported:

Reading/Writing: 12.1.1, 12.1.2, 12.1.6, 12.2.1, 12.2.4, 12.2.5, 12.3.1, 12.3.2

Science: 12.1.1, 12.1.5, 12.3.3, 12.7.1, 12.7.2, 12.7.3, 12.7.4, 12.7.5, 12.8.3

Math: 12.2.1, 12.4.4

Social Studies/History: 12.1.11, 12.4.2

 

Grading:

Grades will be determined through quizzes, tests, student participation, work habits, class assignments, presentations, and other projects.   The semester test will be worth 10% of your final semester grade.  The rest will follow the weighting below:

               

Tests and quizzes                                35%

                Daily work                             30%

                Class Participation               20%

                Experiential Points               15%

 

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