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(0-3-1), spring. Hands-on animal production practices and techniques currently used in the livestock industry. Reproductive and management techniques are emphasized. Students will also develop proficiency in care, handling, and routine procedures for swine, sheep, goats, horses, beef and dairy cattle. May be taken twice. Maximum one hour of credit awarded per experience. Prerequsites: ANSC 343, 363 or 483. Course fee.