Course Description

AGRI 1327 - POULTRY SCIENCE

Introduction to the poultry industry. Practices and principles in production and marketing of turkeys, layers, broilers, and specialized fowl. Management, automated equipment, product technology, incubation, and production economics are included.

Prerequisites

None

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

To familiarize students with the Poultry Industry; topics include the breeding and incubating, the Egg, Anatomy and Physiology of Poultry, fowl of economic importance, poultry buildings and structures, judging fowl and eggs, 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, B.S.; M.S.

Textbook Information

Poultry Science; Ensminger, M.E. Interstate Publishers, Inc. 1992. ISBN # 0-8134-2929-3

Lab Requirements (if any)

There will be five labs over the course of the semester. The labs will be scheduled during the course of the semester. 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

Exams (60%), Lab (30%), Attendance (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

Introduction to the poultry industry. Practices and principles in production and marketing of turkeys, layers, broilers, and specialized fowl. Management, automated equipment, product technology, incubation, and production economics are included.

Course Calendar with Reading Assignments

To be determined by instructor.

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

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