1 Year (1.00 Credit) Counts as third year science credit
Grade Level: 10-12
Prerequisite: Intro to Ag or Occ Survey
This course will examine the body systems of the food and fiber species and the interaction of these systems. Lab sessions are designed for hands-on experience with livestock. Emphasis is placed on the nutritional, reproductive and physical needs of the animals. The students will be introduced to various phases of the livestock industry, including terminology, production practices, marketing and selection techniques. Students will be required to maintain a portfolio that will document skills for advanced placement through LBCC.

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