This course prepares the learner to explain the functions of each organ in the digestive system of a ruminant; explain the development of the digestive system in a calf; compare ruminant and non-ruminant digestion; explain the functions of each class of nutrients; analyze forage analysis reports; compare plant, animal, and non-protein nitrogen sources of protein; identify deficiency symptoms of minerals and vitamins; demonstrate the use of particle separators and dry-matter tests; and utilize NRC standards for various cow groups.
This course prepares the learner to evaluate a dairy's overall feeding program, develop a calf raising and feeding plan, summarize the feed ensiling process, compare the different options available for feed storage, develop a feed inventory system, analyze feed management's impact on feed quality and animal health, compare component and total mixed ration feeding of dairy animals, explore the use of byproduct and commodity feedstuffs in dairy rations, determine cost valuation of various feedstuffs, and develop an auditing system for monitoring a dairy feeding program's effectiveness.
This course prepares the learner to explain the structure and function of the anatomy and physiology of the mammary system, analyze factors affecting the yield and composition of milk, explain the principles and practices of machine milking systems, develop an effective mastitis control program, and develop an effective dry-cow treatment program.
This course prepares the learner to follow safety procedures, explain milk check pricing, analyze milk pricing variables, compare dairy career opportunities, assess professional dairy organizations, analyze the economics of on-farm dairy processing, analyze breed differences, evaluate breed organizations, summarize the benefits of good community relations, and utilize proper withholding practices.
This course prepares the learner to analyze the economic aspect of dairy cow reproduction, explain the reproductive system of a bull, breed cows using artificial insemination, make effective mating decisions, select mating programs for milk production, assess reproductive diseases, treat reproductive diseases, utilize computer technology to document herd health, analyze the effects of hormones on reproduction, and analyze reproductive technologies.
This course prepares the learner to select appropriate housing design for cows, assess housing for maternity and fresh cow needs, select appropriate designs for young stock, compare milking parlor design, select feed storage facilities, assess manure handling systems, design the farm for expansion, explain the causes of and solutions for stray voltage, and design milking center facilities and utility needs.
Prepares the learner to determine credit needs, select the appropriate type of business structure for an agribusiness, analyze financial records, analyze the strengths and weaknesses of a business, develop a strategy of income tax management, evaluate farm record systems, determine estate planning needs, and evaluate employee/employer relations.
This learning plan prepares the learner to diagnose common and infectious bovine diseases and their causes, follow fresh cow/metabolic control program, practice biosecurity, develop protocols for a farm, develop calf and heifer management programs, practice proper veterinary drug use, develop a dairy herd health record-keeping system, and plan a vaccination program.
This basic communication course focuses on effective listening, speaking, reading, and writing in life and at work. Students demonstrate their skills both individually and in groups. Students also produce such employment documents as a cover letter, a resume, and a preliminary job portfolio.
This course covers practical applications of whole numbers, fractions, decimals, percent, proportion, and formula evaluation. The course also includes measurement, U.S. and metric systems of measurement, and basic geometry.
Improve intrapersonal and interpersonal skills in high demand by employers to enhance life-long learning both professionally and personally. Areas that are highlighted include providing excellent customer service in a diverse workplace, working ethically, improving motivation, applying critical thinking skills, and managing difficult situations.
Total: 34 Credits
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