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A laboratory course in the applied management of beef cattle, dairy cattle, equine, swine and small ruminants with required participatory assignments of common techniques utilized in livestock production. These techniques include but are not limited to castration, animal ID, and hoof trimming. Most of course will be held at the various Teaching Educational Units and will be held outdoors. Therefore, students should arrive for the course dressed appropriately for the lab activities and weather conditions of each day. Students will be working with animals, which comes with an inherent risk of injury. Students will be instructed on safety measures at the beginning of the semester and before each lab. Transportation will be provided to the scheduled course meetings but students will be required to provide their own transportation to the Teaching Educational Units for required assignments outside of class time.

Prerequisite: ´¡±·³§Ìý150 and ´¡±·³§Ìý151 (all ANS Majors) or ´¡±·³§Ìý101 (Ag Institute Livestock, Poultry Mgmt Program; Restriction: Junior or Senior Animal Science majors

Typically offered in Fall and Spring