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 slecting, 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 pronciples 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 DS 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, preventionand
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 swine market production. (2
lecture, 3 lab hours)
143. Advanced Sheep and Wool Technology (3)
Prerequisite: AH 40, Chem 2A-B, 8. Research material in breeding,
nutrition, diseases, progeny and performance testing; carcass
quality improvement and economics of sheep industry; testing techniques
in woool technology, grade and other physical measurements, properties
and characteristics determining value; role of wool in world trade.(2
lecture, 3 lab hours; 2 field trips)
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)
161. Animal Science Technology (3)
Prerequisite: junior standing or permission of instructor. Techniques
used in applying theories and principles of the disciplines encountered
in the animal sciences.
170. Animal Husbandry Seminar
Open to seniors majoring in animal husbandry. Latest developments
in research; assigned research papers in animal husbandry to be
presented in both oral and written form.
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 (1-3; max see reference)
See Regulations and Procedures - Independent Study.
Dairy Science (DS)
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)
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)
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 with type classifications
in evaluating dairy cattle; techniques in selecting, fitting,
and showing dairy cattle. (2 lecture, 3 lab hours)
58. 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)
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.
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)
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 conunon to the San
Joaquin Valley. (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)
(See AH 106)
107. Ice Cream Making (3)
Open only to juniors and seniors. Prerequisite: DS 53 or permission
of instructor. Basic principles of formulating ice crcam 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)
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.
151. Dairy Bacteriology (3)
Prerequisite: Mcrb 20. Bacteria, yeasts, and molds in manufacture
of dairy products. (2 lecture, 3 lab hours)
154. Dairy Plant Management (3)
Prerequisite: DS111, 112, Acct 1A or permission of instructor.
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: DS111, 112, Acct 1A or permission of instructor.
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 (1-3; max see reference)
See Regulations and Procedures - Independent Study
Poultry Husbandry (PH)
1. Poultry Production (3)
Poultry production; brooding, rearing, laying flocks, feeding,
and housing. (2 lecture, 3 lab hours)
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)
34. Egg Processing and Marketing (3)
Principles, practices and problems in processing and marketing
shell eggs and egg products. (2 lecture and 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 poulrty. 92 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 prnciples 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 (1-3; max see reference)
See Regulations and Procedures- Independent Study