Course Description: Fundamentals of production and management systems in beef, dairy, pork, and poultry programs. Application of principles of nutrition, breeding, physiology, and marketing into enterprise systems. Decision making management practices and information resources, enterprise evaluation, and comparison of production systems. 2 hours and 1 lab. No credit for majors. F.

Objectives: At the conclusion of the course students will be able to:

1) determine on a comparative basis the parameters governing profitable production systems in Beef, Dairy, Poultry, and Swine;

2) obtain and organize resources essential to train others in production practices needed in Beef, Dairy, Poultry, and Swine production and management;

3) develop linkages with animal science professionals within the University and in private industry to strengthen life-long education in animal production systems; and

4) recognize problem areas in animal production and management that need attention.

Course Outline