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| ADMISSIONS | BURSAR | FINANCIAL AID | GRADUATE SCHOOL | RESIDENTIAL LIFE | STUDENT ADMINISTRATION | UNDERGRADUATE CATALOG | |
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Ratcliffe Hicks School of Agriculture - SAAS
Link to Ratcliffe Hicks School of Agriculture website for additional infromation. Courses in the Ratcliffe Hicks School of Agriculture are not open to baccalaureate students. Both semesters. Three credits. Two class periods and one 2-hour laboratory period. Dinger, Hoagland A study of the anatomy and physiology of the animal body including characteristics that impact animal production systems. The physiology of reproduction and digestion will receive emphasis. Management practices and techniques used to maximize production efficiency will be included. 006. Nutrition and Feeding of Livestock First semester. Three credits. Two class periods and one 2-hour laboratory period. Andrew This course covers the basic nutrients present in feeds and their breakdown and use by animals. Methods of describing the nutritive value and properties of commonly used feedstuffs are discussed. Nutritive requirements, ration formulations, and feeding problems and practices are covered. 007. Animal Breeding and Genetics Second semester. Three credits. Two-hour class period and 2-hour discussion and practice period. Hoagland The principles of genetics, chemistry of nucleic acids, replication, transcription, translation and regulation of genes, population and quantitative genetics, and modern molecular genetic approaches as tools for breeding, and improving livestock production. 020. Introduction to Animal Science First semester. Three credits. Two class periods and one 2-hour discussion or laboratory period. Taught concurrently with ANSC 120. Darre The biological, physical and social factors that influence animal production and utilization. 025. Behavior and Training of Domestic Animals Second semester. Three credits. Two class periods and one 2-hour laboratory. Taught concurrently with ANSC 125. Darre Application of behavior of cattle, horses, sheep, goats, swine, and poultry to their management, training, and welfare. Basic principles of genetics and physiology of behavior, perception, training, learning, motivation, and stress with consideration of integrated behavioral management and animal welfare. 027. Introduction to Companion Animals Second semester. Three credits. Taught concurrently with ANSC 127. Basic concepts of the nutrition, physiology, health and management of companion animals. Second semester. Three credits. Two class periods and one 2-hour laboratory period. Dinger This course entails the appraisal, structure, use, and management of light horses. 036. Light Horse Training and Management First semester. Two credits. One class period and one 3-hour laboratory period. Prerequisite: SAAS 035. Callahan The course includes instruction in the breaking and training of young horses. 037. Methods of Equitation Instruction Second semester. Two credits. One class period and one 2-hour laboratory or discussion period. Taught concurrently with ANSC 237. Consent of instructor required. Callahan The techniques and procedures of teaching equitation including the theories of riding and teaching methods. Practice teaching will be required under the supervision of the instructor. 038. Management of the Horse Breeding Farm Second semester. Three credits. One class period and two 2-hour laboratory or discussion periods. Recommended preparation: SAAS 035. Dinger This course is designed to develop technical and managerial skills necessary for operating horse farms. Programs for herd health, hoof care, nutrition, breeding, foaling and record keeping will be included. First semester. Three credits. Two class periods and one 3-hour laboratory period. Mancini An introduction to meat, dairy and poultry products. Issues concerning regulatory standards, nutritive value, safety and quality assessment will be emphasized. Laboratories will emphasize the production and processing of these animal food products. Field trips may be required. 052. Introduction to Poultry Industry Second semester. Three credits. Two class periods and one 2-hour laboratory period. Darre A practical application of scientific principles in the poultry industry. It will include classification, selection methods, breeding, incubation and chick development, brooding, nutrient requirements, processing and management practices. 064. Management Skills and Practices - Beef Cattle Either semester. One credit. Hours by arrangement. May be repeated once for credit. Students taking this course will be assigned a final grade of S (satisfactory) or U (unsatisfactory). Practical experience in common management practices is offered by working in the University facilities under supervision. 065. Management Skills and Practices - Dairy Cattle Either semester. One credit. Hours by arrangement. May be repeated once for credit. Students taking this course will be assigned a final grade of S (satisfactory) or U (unsatisfactory). Practical experience in common management practices is offered by working in the University facilities under supervision. Either semester. One credit. Hours by arrangement. May be repeated once for credit. Students taking this course will be assigned a final grade of S (satisfactory) or U (unsatisfactory). Bennett Practical experience in common management practices is offered by working in the University facilities under supervision. 067. Management Skills and Practices - Poultry Either semester. One credit. Hours by arrangement. May be repeated once for credit. Students taking this course will be assigned a final grade of S (satisfactory) or U (unsatisfactory). Darre Practical experience in common management practices is offered by working in the University facilities under supervision. 068. Management Skills and Practices - Sheep Either semester. One credit. Hours by arrangement. May be repeated once for credit. Students taking this course will be assigned a final grade of S (satisfactory) or U (unsatisfactory). Hoagland Practical experience in common management practices is offered by working in the University facilities under supervision. 069. Management Skills and Practices - Swine Either semester. One credit. Hours by arrangement. May be repeated once for credit. Students taking this course will be assigned a final grade of S (satisfactory) or U (unsatisfactory). Practical experience in common management practices is offered by working in the University facilities under supervision. First semester. Four credits. Three class periods and one 2-hour laboratory period. Taught jointly with ANSC 273. Hoagland Biological and economic aspects of beef, sheep, and swine production. Field trips required. First semester of even numbered years. Three credits. Two class periods and one 2-hour laboratory period. Taught concurrently with ANSC 275. Kazmer Management of dairy cattle including milking procedures, sanitation, selection, nutrition, reproduction, physiology and anatomy of milk secretion and record keeping . 077. Applied Dairy Herd Management Second semester. Three credits. Two class periods and one 2-hour laboratory period. Kazmer The organization and management of dairy farms with emphasis upon business and economic decision making. Management programs in the areas of nutrition, disease control, waste management, selection, reproduction and milking will be evaluated. Field trips are required. 081. Horse Selection and Evaluation Second semester. Two credits. One 4-hour laboratory or discussion period. Taught concurrently with ANSC 281. Consent of instructor required. Bennett Comparative evaluation, classification and selection of horses according to conformation, breed characteristics and performance. Judging skills including justification of placing through presentation of oral reasons will be developed. Field trips required. 083. Livestock and Carcass Evaluation Second semester. Two credits. Two 2-hour laboratory periods. Taught concurrently with ANSC 283. Classification, form to function relationships, grades and value differences of livestock are included. Objective and subjective methods of appraisal are used to evaluate beef cattle, sheep and swine. 088. Advanced Animal and Product Evaluation First semester. One credit. Hours by arrangement. Taught concurrently with ANSC 288. May be repeated for credit once. Consent of instructor required. Intensive training in the evaluation of selected species of farm animals or their products. Type standards and the relation of anatomical features to physiological function are emphasized. Evaluation skills including justification of decisions will be developed. Students enrolled in this course will have the option to participate on intercollegiate animal and product evaluation teams. Field trips are required, some of which may occur prior to the start of the semester. Second semester. One credit. One 2-hour discussion period. Zinn A discussion of current employment opportunities in animal agriculture. In addition, students will prepare resumes and give oral presentations. Either semester. Credits and hours by arrangement. Open only for third semester students with consent of instructor and Department Head. Total credits allowed toward graduation requirements are restricted as outlined in Ratcliffe Hicks Section. Students taking this course will be assigned a final grade of S (satisfactory) or U (unsatisfactory). Andrew, Darre Either semester. Credits and hours by arrangement. Open only with consent of instructor. May be repeated for credit with a change of topic. Total credits allowed toward graduation requirements are restricted as outlined in Ratcliffe Hicks section. Contact Department Main Office for list of current topics and instructors. Either or both semesters. Credits and hours by arrangement. Consent of instructor required. Students are advised to read the Ratcliffe Hicks regulation limiting the number of credits which may be applied to the minimum graduation requirements. An independent study project is mutually arranged between a student and an instructor.
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