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)
Prerequisite: AH 1. 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)
20. Beef Husbandry (3)
(2 lecture and 3 laboratory hours weekly.)
Management of purebred beef herd; selection of breeding stock,pedigrees;
managing the show herd; purebred sales and marketing breeding stock; study
of breeding herds maintained by the college. Prerequisites: Ag AH 1L, 23.
23. Market Beef Production (3)
(2 lecture and 3 laboratory hours weekly.)
Management of a breeding herd of commercial cattle in California; selection
of breeding and fat cattle; management practices in fattening cattle for
market; t marketing of slaughter cattle; study of feeding operations carried
on through students' projects on the college farm. Prerequisite: Ag AH 1.
AH 25. Selecting, Fitting and Showing Beef Cattle (2)
(1 lecture and 3 laboratory hours weekly.)
Techniques in selecting, fitting and showing beef cattle with actual practice
on college animals. Prerequisite: Ag AH 1, 20.
30. Swine Husbandry (3)
(2 lecture and 3 laboratory hours weekly.)
Principles and practices of purebred and commercial swine husbandry; breeding,
feeding, and management program; application of the principles of management
on the college swine production and fattening programs. Prerequisite: Ag
AH 1.
33. Market Swine Production (3)
(2 lecture and 3 laboratory hours weekly.)
Types, market classes, and grades of swine; food demands of the growing
and fattening pig, building and equipment requirements, marketing methods
and management problems in the production of market swine. Prerequisite:
Ag AH 1, 30.
35. Fitting and Showing Swine (2)
(1 lecture and 3 laboratory hours weekly.)
Selection of prospective show animals, breed type, and qualifications, base
dates for classifying breeding hogs and fitting animals for the show. Prerequisite:
Ag AH 1.
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)
43. Commercial Sheep Production (3)
(2 lecture and 3 laboratory hours weekly.)
Production of market sheep; market classifications of sheep and lambs; selection
of feeders, lamb feeding practices,, methods of feeding adapted to the San
Joaquin Valley; marketing sheep, application of selection, feeding and marketing
principles through the project programs of the college farm. Prerequisite:
Ag AH 1, 40.
50. Horse Husbandry (3)
(2 lecture and 3 laboratory hours weekly.)
Breeds, selection, care, and feeding of light horses and their use and place
in the agriculture of California. Prerequisite: Ag AH 1, 2.
71A-B. Feeds and Feeding (2-2)
Fundamentals of feeds and feeding, including constituents of feeds, digestive
system of farm animals and their utilization of various feeds; rations will
be computed and balanced for all classes of farm animals in this area using
feeds common to the San Joaquin Talley. Prerequisites: Chem. 2A-B, Biol.
1A or 1B, Ag AH 2.
101. Meat and Meat Products (2)
(1 lecture and 3 laboratory hours weekly.)
Cutting, processing, and curing meats; storage of meat by freezing and the
principles involved. Prerequisite: Ag AH 10.
103. Advanced Livestock Judging (2)
(1 lecture and 3 laboratory hours weekly.)
Livestock judging preparing individuals to better select animals according
to breed types and characteristics. Prerequisites: Ag AH 2, 3, permission
of instructor.
106. Animal Breeding (Same as DH 106)
(2 lecture and 3 laboratory hours weekly.)
Principles of physiology and heredity as applied to the breeding of farm
animals; application of genetics to a livestock breeding program. Prerequisite:
Biol 120, AH 1 or Bus 11A.
112. Livestock Ranch Management (3)
Farm management as particularly related to the livestock enterprise development
of economical livestock units and their relation to supplemental farm enterprises;
comparison of efficiency of various methods of production methods of marketing
livestock. Prerequisites: Ag AH 1, 71A-B, Econ. 1A.
115. Anatomy and Physiology of Farm Animals (3)
(2 lecture and 3 laboratory hours weekly.)
General structures of farm animals and .physiological functions of organs
of the animal body. Prerequisite; Zool 1, Chem 8.
116. Livestock Sanitation and Diseases (3)
(2 lecture and 3 laboratory hours weekly.)
Sanitation practices and use of disinfectants with emphasis on cause, symptoms,
prevention, and treatment of common diseases of livestock. Prerequisites:
Ag AH 115.
118. Range Management (3)
(2 lecture and 3 laboratory hours weekly.)
Identification of range forage; estimating carrying capacity; methods of
range conservation including controlled grazing, water development, rodent
control, fertilization, reseeding, and brush burning and identification
of poisonous plants. Two Saturday field trips scheduled. Prerequisites:
Ag AH 1, 71A-B, Ag CP 11.
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)
190. Special Study (1-5)
Technical Animal Husbandry Courses (TAH)
1. Introduction to Livestock Production (4)
(3 lecture and 3 laboratory hours weekly.)
2. Livestock Selection (2-2)
(1 lecture and 3 laboratory hours weekly.)
3. Livestock Judging (2)
(1 lecture and 3 laboratory hours weekly.)
10. Slaughtering and Meat Cutting (2)
(1 lecture and 3 laboratory hours weekly.)
20. Beef Production (4)
(2 lecture and 6 laboratory hours weekly.)
23. Commercial Beef Production (4)
(2 lecture and 6 laboratory hours weekly.)
32. Swine Herd Management (4)
(2 lecture and 6 laboratory hours weekly.)
33. Market Swine Production (4)
(2 lecture and 6 laboratory hours weekly.)
42. Sheep Production and Management (4)
(2 lecture and 6 laboratory hours weekly.)
43. Advanced Sheep Production (4)
(2 lecture and 6 laboratory hours weekly.)
50. Horse Production (4)
(2 lecture and 6 laboratory hours weekly.)
106. Animal Breeding (3)
(1 lecture and 3 laboratory hours weekly.)
111. Feeds and Feeding (2)
(1 lecture and 3 laboratory hours weekly.)
112. Livestock Management and Marketing (3)
(2 lecture and 3 laboratory hours weekly.)
116. Livestock Sanitation and Diseases (3)
(2 lecture and 3 laboratory hours weekly.)
118. Range Management (3)
(2 lecture and 3 laboratory hours weekly.)
121. Special Problems in Animal Husbandry (1-4)
(Registration by permission of instructor)
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)
56A-B. Dairy Cattle Selection (2-2)
Prerequisite: DH 11A. (a) Special training in selection of dairy cattle
on type and conformation; comparative judging of cattle in college herd
and outstanding dairy herds in the San Joaquin Valley. (b) Correlation of
production and pedigree records together with type classification in selecting
and judging problems. (1 lecture, 3 lab hours)
102. Dairy Farm Management
Prerequisite: Bus 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: Bus 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.
160. Dairy Cattle Breeding and Improvement (3)
Prerequisite: Biol. 120. Application of principles of genetics through
important methods and systems of breeding dairy, cattle; pedigrees, and
prominent families and individuals within the breeds.
190. Special Study (1-5)
Technical Dairy Husbandry Courses (TDH)
1A-B. Introduction to Dairying (3-3)
(2 lecture and 3 laboratory hours weekly.)
8. Selecting, Fitting, and Showing Dairy Cattle (2)
(1 lecture and 3 laboratory hours weekly.)
18A-B. Judging Dairy Cattle (2-2)
(1 lecture and 3 laboratory hours weekly.)
22. Dairy Farm Management (3)
(2 lecture and 3 laboratory hours weekly.)
26. Dairy Cattle Breeding (3)
(2 lecture and 3 laboratory hours weekly.)
51. Special Problems (2-4)
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: Bus 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)
103. Butter Making (3)
Prerequisite: Bus 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: Bus 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: Bus 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: Bus 53, 54, 103, 104, Bus 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: Bus 53, 54, 103, 104, Bus 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
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. Special Study (1-5)
Technical Dairy Industry Courses (TDI)
13. Market Milk (3)
(2 lecture and 3 laboratory hours weekly.)
14. Ice Cream Making (3)
(2 lecture and 3 laboratory hours weekly.)
16. Dairy Products Judging (2)
(1 lecture and 3 laboratory hours weekly.)
23. Butter Making (3)
(2 lecture and 3 laboratory hours weekly.)
24. Cheese Making (3)
(2 lecture and 3 laboratory hours weekly.)
25. Advanced Dairy Products Judging (2)
(1 lecture and 3 laboratory hours weekly.)
30. Dairy Plant Practice (2)
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. (2 lecture, 3 lab hours)
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 Judging (2)
Prerequisite: PH 1. Production and exhibition judging. (1 lecture,
3 lab hours)
163. Poultry Products and Processing (3)
Prerequisite: PH 1, 32. 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)
184. Advanced Poultry Nutrition (2)
Prerequisite: Chem 8, PH 32. Essential elements in poultry and turkey
feeding, including proteins, fats, carbohydrates, minerals, and vitamins.
190. Special Study (1-5)
Technical Poultry Husbandry (TPH)
1. Poultry Production (3)
(2 lecture and 3 laboratory hours weekly.)
4. Incubation and Brooding (3)
(2 lecture and 3 laboratory hours weekly.)
11A-B. Poultry and Turkey Feeding (3-3)
(2 lecture and 3 laboratory hours weekly.)
13. Poultry Products and Processing (3)
(2 lecture and 3 laboratory hours weekly.)
14. Hatchery Management (3)
(2 lecture and 3 laboratory hours weekly.)
21. Poultry Breeding (3)
(2 lecture and 3 laboratory hours weekly.)
22. Poultry Diseases (2)
(1 lecture and 3 laboratory hours weekly.)
24. Poultry Judging (2)
(1 lecture and 3 laboratory hours weekly.)
25. Turkey Management (3)
(2 lecture and 3 laboratory hours weekly.)