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Animal Sciences and Agricultural Education
112 2002-2003 California State University, Fresno General Catalog
Production and Management (ASCI)
11. Meat Animal Selection
and Evaluation (3)
Prerequisite: ASCI 1 (may be taken concur-rently).
Basic factors involved in selection
and evaluation of market animals; relation-ships
of live market animal traits to carcass
cutability and quality. (2 lecture, 3 lab hours)
21. Beef Cattle Production (3)
Prerequisite: ASCI 1 (may be taken concur-rently).
Overview of world and United States
beef production. Evaluation of the struc-ture
of the beef industry (consumer, packer,
retailer, feedlot, seedstock, commercial cow-calf,
stocker). Discussion of genetics, nutri-tion,
reproduction, and meat science as
applied to beef cattle. (2 lecture, 3 lab
hours)
31. Swine Production (3)
Prerequisite: ASCI 1 (may be taken concur-rently).
Management principles and prac-tices
of purebred and commercial pork pro-duction.
Nutrition, reproduction,
environmental management, health, mar-keting,
selection, and records are studied. (2
lecture, 3 lab hours; field trips)
41. Sheep Production (3)
Prerequisite: ASCI 1 (may be taken concur-rently).
Management of purebred, com-mercial,
and small farm flocks; principles
and practices in breeding, feeding, care of
ewes and lambs, and marketing of lamb and
wool. (2 lecture, 3 lab hours)
51. Horse Production (3)
Prerequisite: ASCI 1 (may be taken concur-rently).
Breeds, selection, and care and feed-ing
of light horses. (2 lecture, 3 lab hours)
52. Beginning English Equitation (2)
Basic horsemanship skills including halter-ing,
grooming, saddling, and bridling; be-ginning
English riding skills including
proper body position at the walk, trot, and
canter and simple use of aids to cue the
horse; basic care of horse. (Two 2-hour
activities) (Course fee, $150)
53. Intermediate English Equitation (2)
Prerequisite: ASCI 52 or equivalent. Devel-opment
of a functional position to control
and balance the horse at all three gaits (hunt
seat style); beginning jumping; care and use
of tack and equipment. (Two 2-hour activi-ties)
(Course fee, $150)
54. Beginning
Western Horsemanship (2)
Basic horsemanship skills including halter-ing,
grooming, saddling, and bridling; be-ginning
Western riding skills at the walk,
jog, and lope and simple use of aids to cue
the horse. (Two 2-hour activities) (Course
fee, $150)
55. Intermediate
Western Horsemanship (2)
Prerequisite: ASCI 54 or equivalent. West-ern
horsemanship skills to control and bal-ance
the horse at all three gaits and to
perform other movements basic to the West-ern
horse; care and use of tack and equip-ment.
(Two 2-hour activities) (Course fee,
$150)
61. Dairy Cattle Production (3)
Prerequisite: ASCI 1 (may be taken concur-rently).
Principles and practices of milking,
feeding, breeding, evaluating, housing,
health, behavior, and management of dairy
cattle. (2 lecture, 3 lab hours)
68. Pre-Vet Orientation (1)
Detailed information for students prepar-ing
for veterinary school including course
requirements, admission policies, applica-tion
procedures, interview sessions, and ca-reer
opportunities in vet medicine. (For-merly
ASCI 185T)
71. Meat Science (3)
Prerequisite: ASCI 1 (may be taken concur-rently).
Basic meats course covering topics
from harvest to consumption. Discussion
of meat quality versus quantity, general
food safety, and meat preparation. Lab will
demonstrate all aspects of modern meat
industry practices including harvest, fabri-cation,
and further processing. (2 lecture, 3
lab hours)
81. Introduction to Livestock
and Dairy Evaluation (3)
Introductory course in evaluating livestock
for breeding and market purposes. Utilizes
visual and performance data in establishing
the economic value of animals representing
the beef, sheep, swine, dairy, and horse
industries. (2 lecture, 3 lab hours)
91. Poultry Production (3)
Prerequisite: ASCI 1 (may be taken concur-rently).
Management principles and prac-tices
of commercial poultry production.
Nutrition, reproduction, environmental
management, health, and processing of
broilers and layers. (2 lecture, 3 lab hours)
121. Advanced Beef Management (3)
Prerequisite: ASCI 21. Prevailing and alter-native
management systems and techniques
of beef production in the United States and
California including economic analysis. (2
lecture, 3 lab hours) (Formerly ASCI 121A)
131. Advanced Swine Management (3)
Prerequisite: ASCI 31. A comprehensive
study of the swine industry. Laboratory
exercises designed to improve the man-agement
decision ability of students. (2
lecture, 3 lab hours; field trips) (Formerly
ASCI 131A)
151. Advanced Horse Management (3)
Prerequisite: ASCI 51. Advanced principles
of horse management, reproduction, breed-ing
systems, nutrition, facilities, business
aspects, exercise physiology, training colts.
(2 lecture, 3 lab hours)
152. Equine Nutrition (3)
Prerequisite: ASCI 51. Principles of equine
nutrition; digestive anatomy and physiol-ogy
nutrient requirements; feed formula-tion,
nutritional management, and diseases.
(Formerly ASCI 185T)
153. Stable Management (3)
Prerequisite: ASCI 51. An overview of horse
farm and stable management theories and
applications. The impact of management
practices on the animal, on the environ-ment,
and on economic viability is consid-ered.
(2 lecture, 3 lab hours) (Formerly
ASCI 185T)
161. Advanced Dairy
Farm Management (3)
Prerequisite: ASCI 61. A comprehensive
study of daily industry management strate-gies
and practices. Exercises involve recog-nition
of problems and recommendation of
solutions associated with managing com-mercial
dairy operations. (2 lecture, 3 lab
hours; field trips)
162. Dairy and Meat
Systems Management (3)
Prerequisite: ASCI 61 or 71. A comprehen-sive
study of technological systems employed
in commercial dairies and meat processing
facilities. Exercises involve analysis of sys-tems
for application in various facilities and
evaluation of dairy and meat plant sanita-tion
systems, HACCP, and production/
processing systems. Control of food specific
pathogens and their impact on the animal,
on food safety, on public health, and on
environment. Economic viability is consid-ered.
(2 lecture, 3 lab hours)
171. Advanced Meat Science (3)
Prerequisite: ASCI 11 or 71. Basic advanced
meats course that covers comprehensive
study of the conversion of muscle to meat
and factors that affect meat quality. Topics
include muscle structure and function and
muscle anatomy. Laboratory exercises in-volve
hands-on techniques of harvest, fabri-cation,
and further processing of various
Object Description
| Title | 2002-03 General Catalog |
| Creator | California State University, Fresno |
| Format | PDF Document |
| Date of publication | 2002-05 |
| Subjects | California State University, Fresno. Curricula. Catalogs |
| Object type | Document |
| Location | Fresno, California |
| Language | eng |
Description
| Title | Page 112 |
| Full Text Search | Animal Sciences and Agricultural Education 112 2002-2003 California State University, Fresno General Catalog Production and Management (ASCI) 11. Meat Animal Selection and Evaluation (3) Prerequisite: ASCI 1 (may be taken concur-rently). Basic factors involved in selection and evaluation of market animals; relation-ships of live market animal traits to carcass cutability and quality. (2 lecture, 3 lab hours) 21. Beef Cattle Production (3) Prerequisite: ASCI 1 (may be taken concur-rently). Overview of world and United States beef production. Evaluation of the struc-ture of the beef industry (consumer, packer, retailer, feedlot, seedstock, commercial cow-calf, stocker). Discussion of genetics, nutri-tion, reproduction, and meat science as applied to beef cattle. (2 lecture, 3 lab hours) 31. Swine Production (3) Prerequisite: ASCI 1 (may be taken concur-rently). Management principles and prac-tices of purebred and commercial pork pro-duction. Nutrition, reproduction, environmental management, health, mar-keting, selection, and records are studied. (2 lecture, 3 lab hours; field trips) 41. Sheep Production (3) Prerequisite: ASCI 1 (may be taken concur-rently). Management of purebred, com-mercial, and small farm flocks; principles and practices in breeding, feeding, care of ewes and lambs, and marketing of lamb and wool. (2 lecture, 3 lab hours) 51. Horse Production (3) Prerequisite: ASCI 1 (may be taken concur-rently). Breeds, selection, and care and feed-ing of light horses. (2 lecture, 3 lab hours) 52. Beginning English Equitation (2) Basic horsemanship skills including halter-ing, grooming, saddling, and bridling; be-ginning English riding skills including proper body position at the walk, trot, and canter and simple use of aids to cue the horse; basic care of horse. (Two 2-hour activities) (Course fee, $150) 53. Intermediate English Equitation (2) Prerequisite: ASCI 52 or equivalent. Devel-opment of a functional position to control and balance the horse at all three gaits (hunt seat style); beginning jumping; care and use of tack and equipment. (Two 2-hour activi-ties) (Course fee, $150) 54. Beginning Western Horsemanship (2) Basic horsemanship skills including halter-ing, grooming, saddling, and bridling; be-ginning Western riding skills at the walk, jog, and lope and simple use of aids to cue the horse. (Two 2-hour activities) (Course fee, $150) 55. Intermediate Western Horsemanship (2) Prerequisite: ASCI 54 or equivalent. West-ern horsemanship skills to control and bal-ance the horse at all three gaits and to perform other movements basic to the West-ern horse; care and use of tack and equip-ment. (Two 2-hour activities) (Course fee, $150) 61. Dairy Cattle Production (3) Prerequisite: ASCI 1 (may be taken concur-rently). Principles and practices of milking, feeding, breeding, evaluating, housing, health, behavior, and management of dairy cattle. (2 lecture, 3 lab hours) 68. Pre-Vet Orientation (1) Detailed information for students prepar-ing for veterinary school including course requirements, admission policies, applica-tion procedures, interview sessions, and ca-reer opportunities in vet medicine. (For-merly ASCI 185T) 71. Meat Science (3) Prerequisite: ASCI 1 (may be taken concur-rently). Basic meats course covering topics from harvest to consumption. Discussion of meat quality versus quantity, general food safety, and meat preparation. Lab will demonstrate all aspects of modern meat industry practices including harvest, fabri-cation, and further processing. (2 lecture, 3 lab hours) 81. Introduction to Livestock and Dairy Evaluation (3) Introductory course in evaluating livestock for breeding and market purposes. Utilizes visual and performance data in establishing the economic value of animals representing the beef, sheep, swine, dairy, and horse industries. (2 lecture, 3 lab hours) 91. Poultry Production (3) Prerequisite: ASCI 1 (may be taken concur-rently). Management principles and prac-tices of commercial poultry production. Nutrition, reproduction, environmental management, health, and processing of broilers and layers. (2 lecture, 3 lab hours) 121. Advanced Beef Management (3) Prerequisite: ASCI 21. Prevailing and alter-native management systems and techniques of beef production in the United States and California including economic analysis. (2 lecture, 3 lab hours) (Formerly ASCI 121A) 131. Advanced Swine Management (3) Prerequisite: ASCI 31. A comprehensive study of the swine industry. Laboratory exercises designed to improve the man-agement decision ability of students. (2 lecture, 3 lab hours; field trips) (Formerly ASCI 131A) 151. Advanced Horse Management (3) Prerequisite: ASCI 51. Advanced principles of horse management, reproduction, breed-ing systems, nutrition, facilities, business aspects, exercise physiology, training colts. (2 lecture, 3 lab hours) 152. Equine Nutrition (3) Prerequisite: ASCI 51. Principles of equine nutrition; digestive anatomy and physiol-ogy nutrient requirements; feed formula-tion, nutritional management, and diseases. (Formerly ASCI 185T) 153. Stable Management (3) Prerequisite: ASCI 51. An overview of horse farm and stable management theories and applications. The impact of management practices on the animal, on the environ-ment, and on economic viability is consid-ered. (2 lecture, 3 lab hours) (Formerly ASCI 185T) 161. Advanced Dairy Farm Management (3) Prerequisite: ASCI 61. A comprehensive study of daily industry management strate-gies and practices. Exercises involve recog-nition of problems and recommendation of solutions associated with managing com-mercial dairy operations. (2 lecture, 3 lab hours; field trips) 162. Dairy and Meat Systems Management (3) Prerequisite: ASCI 61 or 71. A comprehen-sive study of technological systems employed in commercial dairies and meat processing facilities. Exercises involve analysis of sys-tems for application in various facilities and evaluation of dairy and meat plant sanita-tion systems, HACCP, and production/ processing systems. Control of food specific pathogens and their impact on the animal, on food safety, on public health, and on environment. Economic viability is consid-ered. (2 lecture, 3 lab hours) 171. Advanced Meat Science (3) Prerequisite: ASCI 11 or 71. Basic advanced meats course that covers comprehensive study of the conversion of muscle to meat and factors that affect meat quality. Topics include muscle structure and function and muscle anatomy. Laboratory exercises in-volve hands-on techniques of harvest, fabri-cation, and further processing of various |
