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Animal Science

In this course, students will acquire skills to evaluate livestock and dairy animals and how to read and evaluate genetic pedigrees. 
Anatomy, judging techniques, and industry standards for cattle, hogs, sheep, poultry and dairy cattle will be discussed. A unit in meat evaluation and meat science will also be included. Students will complete food science labs which look at the various products that are produced in the animal industry. Computer programs, guest lectures, field trips and outdoor labs will supplement the class.