COURSE CURRICULUM

The two-year program is structured to provide students with a strong foundation in animal science, business, and hands-on livestock production. In Year I, students complete ten core courses totaling 30 credits. The curriculum includes AE 114 Microeconomics and AE 202 Business Records & Reporting, which build essential knowledge in economic and financial principles. Courses like AN 102 Introduction to Diseases & Treatments and AN 124 Animal Anatomy and Physiology provide insight into animal health and biological systems. AN 110 introduces both animal science and business communication skills, setting the stage for further technical and professional development. Students also study AN 133 Animal Handling, Welfare and Ethics, AN 212 Livestock Nutrition, and AN 315 Beef Production, offering a broad understanding of livestock care and production practices. The first year also includes CR 188 Range and Forage Management and AN 265 Introduction to the Student Managed Farm, preparing students for real-world, practical learning. In Year II, students take eight required courses totaling 24 credits, advancing their expertise in areas such as AE 230 Financial Management and AN 105 Genetics of Livestock. Additional courses such as AN 239 Reproductive Physiology, AN 260 Livestock Marketing and Sales, and AN 280 Food Safety and Meat Science ensure a well-rounded understanding of the livestock industry from genetics to final product. Specialized courses in AN 320 Cow-calf Management, AN 325 Feedlot Production, and AN 327 Beef Sustainability and Technology emphasize current industry practices and innovations. To complete the program, students choose two additional courses for a total of 6 credits, selecting between the Student Managed Farm Livestock courses (AN 365 and AN 366) or the Industry Practicum (AG 250 and AN 368). This flexible component allows students to tailor their final year to suit career goals, ensuring both practical experience and professional readiness.