Course Description

AGRI 1311 - DAIRYING

Survey of dairy industries; dairy breeds, standards for selecting and culling, herd replacements, feeding, management, physiology, and health maintenance. Food value of milk, tests for composition and quality, use and processing of market milk and dairy products.

Prerequisites

None

Course Goals (includes competencies, incorporation of SCANS, etc.)

To familiarize students with the Dairy Industry; topics include the breeding, showing and fitting, replacement heifers, anatomy and physiology of dairy cattle, breeds of dairy cattle, dairy judging, selection and evaluation, building and structures, and nutrition and feeding.

The student will be required to turn in a computer generated research paper and will also be required to give an oral presentation.

Instructor Information

S. Todd Fuller

Textbook Information

Dairy Science; Ensminger, M.E. Interstate Publishers, Inc. 1993. ISBN # 0-8134-2930-7

Lab Requirements (if any)

There will be five labs over the course of the semester. The labs will be scheduled for Saturday for approximately 6-8 hours. The lab dates will be announced at the first of the semester. The lab grade will account for 30% of the final grade.

Students with Disabilities

Any student with a documented disability (e.g. physical, learning, psychiatric, vision, hearing, etc.) who needs to arrange reasonable accommodations must contact the Disability Services Office at the respective college at the beginning of each semester. Faculty are authorized to provide only the accommodations requested by the Disability Support Services Office. If you have any questions, please contact Donna Price at 713-718-5165 or the Disability Counselor at each college.

Academic Honesty

Academic dishonesty, CHEATING, will not be tolerated. If an individual is caught, punishment will be taken according to the Student Policies Handbook.

Attendance and Withdrawal Policies

Students are expected to attend classes regularly. Class attendance is checked daily by instructors. Although it is the responsibility of the student to drop a course for non-attendance, the instructor has the authority to drop a student for excessive absences. A student may be dropped from a course for excessive absences after the student has accumulated absences in excess of 12.5% of the hours of instruction (including lecture and laboratory time).

Course Requirements and Grading Policy

There will be five exams in the course of the semester. The exam portion of the class will comprise 60% of the final grade. The lab portion will comprise 30% of the final grade. Attendance will account for the final 10%. 

Testing

The tests in this class will be computer generated over materials administered in class.

Make-up policy

Per college policy

Projects, Assignments, Portfolios, Service Learning, Internships, etc.

Various projects may be assigned by instructor.

Course Content

Survey of dairy industries; dairy breeds, standards for selecting and culling, herd replacements, feeding, management, physiology, and health maintenance. Food value of milk, tests for composition and quality, use and processing of market milk and dairy products.

Course Calendar with Reading Assignments

Other Student Information (clubs, tutoring, web resources, etc.)

Agriculture Consortium of Texas (ACT)
Gulf Coast Agribusiness Council (GCAC)
Texas Junior College Agriculture Association (TJCAA)