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.
72. Animal Nutrition (3)
Prerequisites: 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 malnutrition
and deficiency diseases to livestock production.
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.
112. Livestock Ranch Management (3)
Prerequisites. AH 1, 71, 72, Econ. 1A. Farm management of livestock enterprises;
development of economical livestock units and their relation to supplementary
farm enterprises; comparison of production methods; methods of marketing
livestock. (2 lecture, 3 lab hours)
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)
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.
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.
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. 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. (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 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