A scientific approach to the livestock industry encompassing aspects of animal anatomy, physiology, nutrition, genetics and epidemiology. Emphasis on the origin, characteristics, adaptations and contributions of livestock to the modern agriculture industry.

Detailed analysis of various visual and physical methods of appraising beef, sheep, and swine concerning functional and economic value. Written and oral summaries of evaluation will be learned. Specific reference will be made to performance data and factors determining carcass value.

Survey of the equine industry, encompassing the evolution and role of the equine species throughout history, breed selection and development, nutrition, disease, preventative health, reproductive management, basic horsemanship, and stabling alternatives. Laboratory required.

The science of animal nutrition; the fundamentals of digestion and absorption in both ruminants and non-ruminants are discussed. The nutritive value of feedstuffs as they relate to the formulation of livestock rations will be emphasized.

Study of common infectious and non-infectious livestock diseases, with emphasis on proper management, prevention, treatment, and sanitation procedures for cattle, swine, sheep, and horses.

Study of the principles and practices of purebred and commercial pork production throughout California, the United States and the World. Emphasis is on the importance of breeds, breeding principles, selection, nutrition, environmental management, health, marketing, and record-keeping to ensure scientifically-based management decisions and consumer acceptance. Laboratory required.

Study of the principles and practices of purebred and commercial beef cattle production; emphasis on the importance of breeds, breeding principles, selection, nutrition, environmental management, health, marketing and record keeping to ensure scientifically-based management decisions and consumer product acceptance as applied to beef cattle.

Survey of sheep and goat industries, including management of commercial, purebred and small farm flocks. This course will cover selection, feeding, breeding, and basic care and husbandry of small ruminants plus marketing of sheep, goats and their products.

This course is an introduction to the scientific concepts of farm animal anatomy and physiology. The objective of the course is to familiarize students with major organ systems and species differences of farm animals. Laboratory exercise will include hands-on training of the anatomy and physiology of domesticated farm animals for those students seeking employment or advanced degrees in the animal sciences.

Survey of the dairy industry; supply of milk and milk products and their uses; emphasis on the history, development and projections of the dairy industry in the US. Covers general information on the economics of dairying; dairy facts and trends; dairy animal selection, culling, fitting, showing, and judging; pedigree evaluation; basic dairy feeds and feeding; fundamentals of bovine reproduction; basic dairy management skills; requirements for and opportunities in dairy industry employment. (C-ID AG-AS 112L)

Principles of selection, reproduction, and management of reproduction and breeding in dairy cattle. This course covers both theory and practice of dairy cattle judging, semen evaluation and handling, and artificial insemination.

The course is designed to give students a broad basis of information for decision making in the management and operation of a horse herd from broodmare health to foaling. Herd health, stallion, mare and foal handling, cost of production, reproductive efficiency, artificial insemination and marketing will be evaluated. The use of equine software and technology will also used in the class.

This course is designed to give students hands-on experience in training horses of different ages safely and under control. The course provides the theory and concepts for appropriate decision-making for equipment and equine conditions that affect learned and innate behaviors. Considerable time will be spent on ground work and proper methodologies of equine behaviors to create a solid foundation for equine performance.

This course is an introduction to the meat industry with a special emphasis on meat products and value added meat processing techniques. It includes concepts of food safety and sanitation, grading and inspection along with preservation and marketing strategies to meet current consumer demands.

Students will study methods of communication and use analytical thinking in the appraisal of equine breeds at halter and in performance classes. Appraisals will include information about horse classes, order of placement, and organization of reasoning. Students will justify appraisals in front of an official judge. The relationship of equine anatomy and physiology on competitive performance will be considered.

Riding both bareback and under saddle, this class is designed to teach the beginning student introductory riding techniques. Students will learn the proper way to catch, groom, saddle, bridle, and mount the horse. Students will learn basic nomenclature for the tack used in equitation as well as the basic anatomy and physiology of the horse which will ensure safe use of the tack for both rider and the horse. Finally, students will learn proper use of natural-aids. In summary, this course will teach students and their horses to walk/jog safely and in a controlled manner.

The students will learn the proper way to catch, groom, saddle, bridle, mount, and ride the horse. The class will focus on proper natural-aids and balance in order to correctly maneuver the horse through different gaits, training methods and obstacles. This class will allow students to lope their horses, executing proper leads and lead changes. The students will learn how to ride in a group setting safely and in a controlled manner.

Overview of the government entities regulating food safety for the US Federal Government. Basic understanding of pathogenic organisms and how to identify/test them from a farm perspective, plant perspective, and packing perspective. Understanding and implementing HACCP and PCQI in an applied agricultural setting from farm to fork.

This course is designed to acquaint the student with veterinary medical terminology. Emphasis on anatomical, diagnostic, symptomatology, and operative terms relating to individual animal body systems.

This course is designed for students to develop skills in preparing and marketing beef cattle, sheep, and swine for competition at intercollegiate livestock competitions. Additionally, the students can gain exposure to showing Dairy cattle. Students may also have the opportunity to help with the Tulare County Fair or Great Western Livestock Show. This course may be repeated three times.