Farm Animal Production
COURSE CODE: 5647
COURSE DESCRIPTION:
The Farm Animal Production course is designed to teach technical knowledge and skills for entry-level positions in an animal production enterprise by developing competencies concerning the selection, breeding, physiology, nutrition, health, housing, feeding, and marketing of farm animals.
Typical instructional activities include hands-on experiences with the principles and practices essential in the production and management of farm animals and farm animal products for economic, recreational, and therapeutic uses; participating in personal and community leadership development activities; planning and implementing a relevant school-to-work transition experience; and participating in FFA activities.
This course is a component of the following Agriculture, Food and Natural Resources Pathways:
- Plant and Animal Systems
OBJECTIVE:
Given the necessary equipment, supplies, and facilities, the student, upon completion of the prescribed number of instructional hours, will be able to successfully complete the following core competencies.
Credit: 1 unit
RECOMMENDED TEXTBOOK:
Modern Livestock and Poultry Production – Thomson / Delmar
ADDITIONAL RESOURCES:
Biological Science Applications in Agriculture Curriculum Lesson Plan Library – CAERT, Inc.
Advisor’s Guide to the FFA Student Handbook
Unit A Developing Leadership Skills in Agriculture
Lesson 1 Planning and Organizing an FFA Meeting
Student Learning Objectives:Instruction in this lesson should result in students achieving the following objectives:
1. Explain how to plan a meeting and develop the order of business.
2. Describe how to set up the meeting room.
3. Explain the parliamentary procedure used in an FFA meeting.
Lesson 2 Developing Awareness for Your Community
Student Learning Objectives:Instruction in this lesson should result in students achieving the following objectives:
1. Describe the meaning and importance of community service.
2. List and identify community service organizations.
3. Explain how FFA members can be involved with communityimprovement and development.
Lesson 3 State FFA Degree
Student Learning Objectives:Instruction in this lesson should result in students achieving the following objectives:
1.List the requirements for the State FFA Degree.
2.Explain how a FFA member can obtain the State FFA Degree.
UNIT B Supervised Experience in Agriculture
Lesson 1 Keeping and Using SAE Records
Student Learning Objectives:Instruction in this lesson should result in students achieving the following objectives:
1 Explain how SAE records are organized.
2. Identify the procedures to making entries in the SAE records.
3. Explain how to summarize and analyze the SAE records.
Lesson 2 MakingLongRange Plans for Expanding SAE Programs
Student Learning Objectives:Instruction in this lesson should result in students achieving the following objectives:
1. Identify the factors that should be considered in expanding an SAE program.
2. Explain how placement and ownership SAE programs may be expanded.
UNIT C The Livestock Industry
Lesson 1 Domestication and Importance of Farm Animals
Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
1.Research the history of the domestication of farm animals.
2.Explain the function of farm animals.
3.Describe the size of the farm animal industry in the United States.
4.Compare the size of the farm animal industry in an each county withinthe state.
Lesson 2 Career Opportunities in Animal Science in each County, State and theU.S.
Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
1.Explain the value of an Agricultural background for the individual entering a farm animal-related
occupation.
2.List employment opportunities which require knowledge of Animal Science.
Lesson 3 Farm Animals and the Environment
Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
1.Describe farm animal production problems relating to the environment.
2.Describe methods of handling farm animal wastes which reduce environmental pollution and are within
the guidelines of current laws and regulations
3.Describe the proper way to dispose of dead animals from farm operations.
4.Explain farm animal owner liability under animal trespass laws.
UNIT D Safety with Animals
Lesson 1 Proper Handling
Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
- Describe the Flight Zone concept.
- Identify signs of behavior in animals.
- Describe proper procedures in loading and unloading animals.
4.Demonstrate proper handling of animals.
UNIT E Feeding and Nutrition
Lesson 1 Digestive Systems and Absorption of Food Nutrients
Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
1.Classify farm animals as ruminant or non-ruminant.
2.Describe the functions of the parts of the digestive systems of ruminantand non-ruminant animals.
3.Explain the relationship of types of digestive systems to the ability ofruminants and non-ruminants to
digest and absorb different classes of feed.
Lesson 2 Balancing Rations
Student Learning Objectives: Instruction in this lesson should result instudents achieving the following objectives:
1.Classify feeds as roughages or concentrates.
2.Describe the six functions of a balanced ration.
3.Explain the characteristics of a balanced ration.
4.Balance livestock rations using commonly accepted practices including using computers.
UNIT F Swine
Lesson 1 Breed of Swine
Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
1.List the main characteristics of the swine enterprise.
2.Identify the major breeds of swine by body characteristics.
3.Record a brief summary of the origin and development of the common breeds of swine.
Lesson 2 Selection and Judging of Swine
Student Learning Objectives: Instruction in this lesson should result instudents achieving the following objectives:
1.Identify the parts of the live hog and wholesale cuts of the carcass.
2.Select high quality breeding stock using generally accepted criteria.
3.State reasons for placing of four market and four breeding hogs.
Lesson 3 Diseases and Parasites of Swine
Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
1.Explain the importance of maintaining good swine health.
2.Describe the causes, symptoms, prevention and control of common swine diseases and parasites.
3.Propose good management practices that help to prevent swine diseasesand parasites.
Lesson 4 Swine Housing and Equipment
Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
1.Describe facilities required for swine production.
2.Describe equipment required for swine production.
3.Describe and design facilities for a FFA swine project, including a sow and market hog project.
Lesson 5 Swine Reproduction
Student Learning Objectives: Instruction in this lesson should result instudents achieving the following objectives:
1.Explain how genetics relates to improvement in swine production.
2.Analyze modern swine crossbreeding systems.
3.Report the calculation of EPD’s and EPD’s use in the swine enterprise.
- Explain and describe artificial insemination.
UNIT G Sheep and Goat Production
Lesson 1 Breed of Sheep and Goat
Student Learning Objectives: Instruction in this lesson should result instudents achieving the following objectives:
1.Identify the common breeds of sheep and goats.
2.Research the origin and development of the common breeds of sheep andgoats.
Lesson 2 Selection and Judging Sheep and Goats
Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
1.Discuss the wool classification system.
2.Explain the procedure for evaluating sheep conformation and goat conformation.
3.Name the parts of the sheep and goat.
4.Classify market lambs and breeding animals.
5.Classify goats.
Lesson 3 Diseases and Parasites of Sheep and Goats
Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
1.Describe common diseases and parasites of sheep and goats.
2.Monitor prevention and control practices for common parasites of sheep and goats.
3.Outline a program to reduce losses from diseases and parasites.
UNIT H Poultry Production
Lesson 1 Importance and Scope of Poultry Industry
Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
1.Describe the scope and economic importance of the poultry industry.
2.Describe the impact of poultry enterprises on other agricultural enterprises.
3.Trace the history, origins, and development of the poultry industry.
4.Describe careers in the poultry industry in the county and state.
5.Define SAE opportunities in the poultry industry
Lesson 2 Selection and Evaluation of Poultry
Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
1.Describe the nature of the poultry industry.
2.Identify common breeds of poultry.
3.Explain the selection of poultry for production.
4.Grade eggs and poultry carcasses.
5.Identify parts of the poultry carcass.
6.Describe how you place cartons of eggs and chicken patties.
Lesson 3 Feeding, Management, Housing and Equipment
Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
1.Describe the feeding practices for different kinds of poultry.
2.Describe the management practices for different kinds of poultry.
3.List housing and equipment required for various kinds of poultry enterprise.
4.Explain vertical integrated management as it relates to the poultry industry.
5.Describe the impact of government regulations on the industry
Lesson 4 Evaluating Broiler Breeders for Meat Production & Proper Handling ofBroiler Breeders
Student Learning Objectives: Instruction in this lesson should result instudents achieving the following objectives:
1.Describe all possible deformities of a broiler breeder.
2.Describe proper body conformation.
3.Describe proper meat quantity.
4. Properly handle birds for evaluation.
5.Compare and contrast birds to present oral reasons for their placing.
Lesson 5 Grading Shell Eggs
Student Learning Objectives: Instruction in this lesson should result instudents achieving the following objectives:
1.Describe the advantages of grading shell eggs
2.Define Standards.
3.Define Grades.
4.Describe the parts of an egg
Lesson 6 Evaluating Precooked, Breaded Chicken Patties
Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
1.Define precooked, breaded chicken patty
2.Describe the criteria for placing patties.
3.Demonstrate grading abilities with oral reason for placing.
Lesson 7 Evaluating Ready-to-Cook Carcasses and/or Parts
Student Learning Objectives: Instruction in this lesson should result instudents achieving the following objectives:
1.Identify all factors to be evaluated.
2.Differentiate between A Quality, B Quality, and C Quality and describethe differences.
3. Describe the minimum requirements and maximum defects permitted.
Lesson 8 Identify Ready-to-Cook Poultry Carcass Parts
Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
1.Identify and describe the specific cuts of the carcass.
2.Describe public preferences of meat and the need to satisfy that preference.
3.Identify the 23 parts of the broiler carcass.
4. Label the parts of the broiler.
Unit I Developing Communication Skills
Lesson 1 Introduction to Communication
Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
1. Define communication and explain its purpose.
2. Identify the components of the communication process.
3. Identify the five different levels of communication.
4. Explain the barriers of successful communication.
5. Explain the relationship between communication and leadership.
Lesson 2 Organizing and Presenting a Persuasive Message
Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
1. Explain the steps in preparing a persuasive message.
2. Describe delivery techniques in a persuasive message.
Lesson 3Using Communication Skills in Appropriate Situations
Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
1. Understand the role of communication skills in the workplace.
2. Understand how to present a problem to a supervisor.
3. Identify the techniques used in requesting information from a
supervisor.
4. Explain the role of written communication in an agribusiness.
Unit J Gaining Employment
Lesson 1Developing Goals
Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
1.Explain the process of goal setting.
2. Describe the terms and types of goals.
3. Explain some aspects of effective goals.
Lesson 2Finding a Job
Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
1. Describe information sources for job opportunities.
2. Develop a system to evaluate job openings.
Lesson 3Applying for a Job
Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
1. Explain how to research a job opportunity.
2. Describe two methods of applying for a job.
3. Identify the common types of information requested on a job application form..
Lesson 4Writing a Résumé and Letter of Application
Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
1. Explain the purpose of a résumé.
2. List the main items that should be included in a résumé.
3. Describe the purpose of a letter of application and its primary elements.