This curriculum is designed to prepare students for careers in the production, processing, and distribution of livestock, swine, and poultry and their products according to scientific principles essential to efficient and profitable operation.
Students should learn skills necessary for the operation of efficient and profitable livestock, swine, and poultry enterprises. Coursework includes production practices, animal health, nutrition, reproduction, and management.
Graduates should qualify for entry-level jobs as herd or flock managers, field service persons, feed salespersons, equipment salespersons, feed mill workers, buyers of poultry and livestock, owners/operators, farm managers, department supervisors, field service representatives, and waste management technicians.
This program focuses on the application of biological and chemical principles to the production and management of swine animals and the production and handling of meat and other products. Potential course work includes instruction in animal sciences, range science, nutrition sciences, food science and technology, biochemistry, and related aspects of human and animal health and safety.
TYPICAL COURSE SEQUENCE COURSE AND HOUR REQUIREMENTS
• ACA 122 College Transfer Success may be taken in lieu of ACA 115 Success &Study Skills
• CIS 110 Introduction to Computers may be taken in lieu of CIS 111 Basic PC Literacy
• COM 231 Public Speaking may be taken in lieu of ENG 115 Oral Communications
• SPA 120 Spanish for the Workplace may be taken in lieu of SPA 111 Elementary Spanish I
• MAT 143 Quantitative Literacy may be taken in lieu of MAT 110 Math Measurement & Lit.
• BUS 137 Principles of Management may be taken in lieu of BUS 153 Human Resource Management