Note: Active immunization against tetanus (available through
Student Health Services) is a prerequisite for registration in
any laboratory course in agriculture and for any student employment
on the University Farm.
Note: Cost to the student of extended field trips varies each
semester depend ing upon itinerary. The student should ask the
course instructor.
Animal Husbandry (AH)
1. Introduction to Animal Husbandry (3)
Types and breeds of farm animals in the United States and their
adaptation under various conditions; preview of production methods
common to livestock enterprises. (2 lecture, 3 lab hours)
2. Livestock Selection (3)
A beginning courses in judging market and breeding classes of
beef cattle, swine, sheep, and horses. (1 lecture, 3 lab hours)
3. Livestock Judging (2)
Prerequisite: AH 1,2. Follows AH 1 and 2 in judging market
and breeding classes of beef cattle, sheep, swine, and horses.(1
lecture, 3 lab hours)
10. Slaughtering and Meat Cutting (3)
Prerequisite: AH 1. Slaughtering of farm meat animals; cutting
of carcasses into wholesale and retail cuts; related meats material.
(2 lecture, 3 lab hours)
22. Beef Husbandry (3)
Prerequisite: AH1. Management of purebred and commercial beef
herds; selection of breeding stock; management practices in fattening
cattle; marketing slaughter and purebred cattle. (2 lecture, 3
lab hours)
25. Fitting and Showing Livestock (3)
Prerequisite: AH 1. Techniques in selecting, fitting, and
showing livestock; classification and entrance requirements for
shows; rules, regulations, fair management, sales organization.
(2 lecture, 3 lab hours)
30. Swine Husbandry (3)
Prerequisite: AH 1. Principles and practices of purebred and commercial
swine husbandry; breeding, feeding, and management program. (2
lecture, 3 lab hours)
40. Sheep Husbandry (3)
Prerequisite: AH 1. Breeding, feeding management, and marketing
of commercial and purebred sheep; breeds, setting up a program
of breeding, housing, and equipment requirements; feeding and
care of ewes and lambs; docking, castrating, shearing, tying,
sacking, storing wool. (2 lecture, 3 lab hours)
50. Horse Husbandry (3)
Prerequisite: AH 1. Breeds, selection, care, and feeding of light
horses; their use and place in California agriculture. (2 lecture,
3 lab hours)
71. Feeds and Feeding (3)
Prerequisite: AH 1, Chem 2A, Biol 1A or B. Composition and nutritive
value of livestock feeds and their utilization by the farm animal
body; processes of digestion and assimilation; feeding standards
and basic principles of feeding farm animals.
73. Feed Mill Management (2)
Prerequisite: AH 71 or PH 32. Operation and maintenance of
feed mills; compiling rations; mixing, buying and selling of feeds;
participation in management and operation of college feed mill.
103. Advanced Livestock Judging (2)
Prerequisite: AH 2, 3, or permission of instructor. Livestock
judging preparing individuals to better select animals according
to breed types and characteristics.Trips to intercollegiate judging
contests. (1 lecture, 3 lab hours, field trips)
106. Animal Breeding (Same as DH 106)
Prerequisite: Biol 120, AH 1 or DS 11A. Principles of physiology
and heredity as applied to the breeding of farm animals; application
of genetics to a livestock breeding program.
115. Anatomy and Physiology of Farm Animals (3)
Prerequisite; Zool 1, Chem 8. General structures of farm animals
and .physiological functions of organs of the animal body.
116. Livestock Sanitation and Diseases (3)
Prerequisite: AH 115 or permission of instructor. Sanitation
practices and use of disinfectants; cause, symptoms, prevention
and treatment of common diseases of livestock. (3 lecture, 3 lab
hours)
122. Advanced Beef Production (3)
Prerequisite: AH 22. Study of research material in breeding, nutrition,
diseases and management; records of performance, pedigrees, purebred
sales, show herd management. (2 lecture, 3 lab hours; 1 weekend
field trip)
133. Market Swine Production (3)
Prerequisite: AH 1, 30. Types, market classes, and grades
of swine; food demands, building and equipment requirements, marketing
methods, and management problems in market swine production. (2
lecture, 3 lab hours)
135. Advanced Fitting and Showing of Livestock (2)
Prerequisite: AH 25. Advanced training in fitting and showing
beef cattle, sheep or swine. Students required to select, fit
and show livestock at two shows or sales.
143. Advanced Sheep and Wool Technology (3)
Prerequisite: AH 40, Chem 2A-B, 8. Research material in breeding,
nutrition, diseases, and management; ram progeny and performance
testing; classifying and grading breeding flock; stud breeding;
sheep improvement through selective breeding; use of irrigated
pastures and supplementary feeds. (2 lecture, 3 lab hours; 2 field
trips)
144. Wool and Wool Industry (2)
Prerequisites: AH 40, Chem 2A-B, 8. Commercial value, uses, fundamental
characteristics of wool; judging trade classifications; sorting,
scouring, carbonization, de-painting, shrinkage, grading. (1 lecture,
3 lab hours)
150. Advanced Horse Husbandry (3)
Prerequisite: AH 1, 50. Advanced principles of horse husbandry;
management of horse breeding farms, breeding systems, training
and selling horses, western equitation. (1 lecture, 6 lab hours;
1 weekend field trip)
172. Animal Nutrition (3)
Prerequisite: AH 71, Chem 8 or permission of instructor. Principles
of animal nutrition; nutritive requirements for growth, fattening,
reproduction, lactation and other body functions of farm animals;
relationship of malnutirition and deficiency diseases to livestock
production.
175. Grading and Marketing Livestock (3)
Prerequisite: AH 1,2.. Grading live and dressed carcasses; determining
cut-out values for sheep, beef and swine. (2 lecture, 3 lab hours;
field trips to central markets)
190. Independent Study (1-5)
See Regulations and Procedures - Independent Study.
Dairy Husbandry (DH)
11A-B. Introduction to Dairying (3-3)
A general survey of the growth and development of dairying. (a)
Principles and practices in the production of milk; basic feeding,
management, and disease control practices. (B) Basic principles
of dairy industry practices; common dairy tests; general survey
of all important branches of the dairy industry. (2 lecture, 3
lab hours)
55. Dairy Cattle Judging (2)
Prerequisite: DS11A. Judging dairy cattle on type and conformation;
comparitive judging of dairy cattle on type and conformation;
comparative judging of cattle in college herd and outstanding
dairy herds in the San Joaquin Valley. (1 lecture, 3 lab hours)
56. Dairy Cattle Selection (3)
Correlation of production and pedigree records together with
type classifications in selection of dairy cattle. (2 lecture,
3 lab hours)
102. Dairy Farm Management
Prerequisite: DS 11A-B, 55, 56, Econ 1A. Problems in management
of a dairy farm; marketing problems and factors in controlling
milk secretion. (2 lecture, 3 lab hours)
105. Advanced Dairy Cattle Judging (2)
Prerequisite: DS 55, 56. Advanced practice in comparative
judging and selection of dairy cattle; detailed scoring of cattle
and practice in justifying comparative placing. Trips to intercollegiate
competitions.
106. Animal Breeding (3) (Former DH 106)
(See AH 106)
108. Selecting, Fitting and Showing Dairy Cattle (2)
Prerequisite: DS11A-B, 55. Techniques in selecting and fitting
dairy cattle for shows and sales; entrance requirements for dairy
cattle in California fairs and shows.
110. Artificial Insemination (2)
Prerequisite: DS 11A, Biol. 120, AH 115. Basic principles
of artificial insemination of dairy cattle; semen collection,
processing, evaluation and use.
190. Independent Study (1-5)
See Regulations and Procedures - Independent Study
53. Market Milk (3)
Prerequisite: DS11A-B or permission of instructor. Principles
of market milk production, processing, and distribution; modern
processing methods and equipment. (2 lectures, 3 lab hours)
54. Ice Cream Making (3)
Prerequisite: DS 53 or permission of instructor. Basic principles
of formulating ice cream mixes; freezing and storage of ice cream,
sherbets, and ices; modern freezing, packaging, and storage facilities
in the Joaquin Valley. (2 lecture, 3 lab hours)
73. Dairy Plant Practice (3)
Open only to dairy industry majors. Prerequisite: DS 11A-B or
permission of instructor. Six weeks of practical experience or
its equivalent in an approved dairy processing plant. Written
reports required.
103. Butter Making (3)
Prerequisite: DS 53 or permission of instructor. Production, grading,
and marketing of cream for butter; manufacture and marketing of
butter; modern equipment used in manufacturing and packaging.
(2 lecture, 3 lab hours)
104. Cheese Making (3)
Prerequisite: DS 53 or permission of instructor. Methods of manufacturing
common varieties of cheese; types of cheese common to the San
Joaquin Valley. (2 lecture, 3 lab hours)
108. Judging Dairy Products (2)
Prerequisite: DS 11A-B. Practice in scoring and grading dairy
products, methods of control and defects. (1 lecture, 3 lab hours)
151. Dairy Bacteriology (3)
Prerequisite: Bact 20. Bacteria, yeasts, and molds in manufacture
of dairy products. (2 lecture, 3 lab hours)
154. Dairy Plant Management (3)
Prerequisite: DS 53, 54, 103, 104, Acct 1A. Application and principles
of management to dairy manufacturing plants; cost accounting,
selling, advertising and labor problems, current local problems.
156. Marketing Dairy Products (3)
Prerequisite: DS 53, 54, 103, 104, Acct 1A. Principles of purchasing
and marketing of dairy products; products of the San Joaquin Valley.
165. Dairy Inspection (3)
Prerequisite: DS11A-B. Methods of scoring and grading dairy farms,
milk plants and creameries; California Agricultural code as it
applies to dairies and dairy plants; tests and their application
ot control work
185. Advanced Testing (3)
Prerequisite: Chem 2A-B. Full operation of the Mojonnier Dairy
Products Tester for analyzing all dairy products for fat and total
solids. (2 lecture, 3 lab hours)
189. Advanced Dairy Product Judging (2)
Prerequisite: DS58. Product judging, training for participation
in judging contest work. Trips to intercollegiate judging contests.(2
lecture, 3 lab hours)
190. Independent Study (1-5)
See Regulations and Procedures - Independent Study
1. Poultry Production (3)
Poultry production; brooding, rearing, laying flocks, feeding,
and housing. (2 lecture, 3 lab hours)
2. Brooding and Broiler Poduction
Prerequisite: PH 1. Practices, principles and problems in
brooding and production of poultry for meat.
31. Breed Characteristics and PRoduction Judging (2)
Prerequisite: PH 1 or 2. Characteristics of poultry breeds;
origin and development of breeds; production and exhibition judging
and breeder selection.
32. Poultry Feeding (3)
Prerequisite: PH 1. Poultry feeds and application of principles
of nutrition to poultry and turkey feeding. (2 lecture, 3 lab
hours)
161. Turkey Management (3)
Prerequisite: PH 32. Principles and practices in commercial
production of turkeys for meat in turkey breeding.
162. Poultry Management (3)
Prerequisite: PH 32. Principles and practices in commercial
egg production for wire-floored and conventional litter-type housing.
(2 lecture, 3 lab hours)
163. Poultry Products and Processing (3)
Prerequisite: PH 1. Grading, processing, preservation and
marketing of poultry and eggs. (2 lecture, 3 lab hours)
164. Hatchery Management (3)
Prerequisite: PH1 . Hatchery operations, including practical
work. (2 lecture, 3 lab hours)
181. Poultry Breeding (3)
Prerequisite: Biol 120, PH 1. Selection of poultry breeding
flocks and application of principles of genetics to poultry breeding.
(2 lecture, 3 lab hours)
182. Poultry Diseases and Sanitation (2)
Prerequisite: PH 1, AH 115. Anatomy and physiology of fowl;
poultry diseases. (1 lecture, 3 lab hours)
190. Independent Study (1-5)
See Regulations and Procedures- Independent Study