ANS 121 Animal Science
Examines body systems of the food and fiber species and the interaction of these systems. Introduces the student to various phases of the livestock industry, including terminology, production practices, marketing and selection techniques. Students are expected to build communication skills through weekly lab reports and class presentations. Lab sessions are designed for hands-on experience with livestock. Emphasis is placed on the nutritional, reproductive and physical needs of the animals.
Offered
Offered Fall & Spring only
Notes
Lower Division Transfer (LDT) Course
General Education Requirements
AS Biological Science, AGS Math/Science, AAOT Science/Math Lab Course,
Outcomes
Upon successful completion of this course, students will be able to:
Identify common breeds of livestock and their uses within the industry. Describe livestock management and production practices. Identify specie specific anatomical parts. Explain the basic concepts of animal nutrition, reproduction, and meat science.