Catalog Course Search Details

 Department:    ENVAG

 Course #:    242

 Credits:    3

 Variable:     Yes

 IUs:    3

 CIP:    010308

 EPC:    127

 REV:    2021

 Course Description  

Focuses on dairy production from several ungulate species and the equipment and hygiene requirements needed. Includes man-hour needs and other cost estimates, and evaluations of value added products like cheeses.

 Prerequisite  

Prerequisite: None.

Contact Hours (based on 11 week quarter)

Lecture: 33

Lab: 0

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Supplementary Elective  

Equivalencies At Other Institutions

Learning Outcomes

After completing this course, the student will be able to:

1. Estimate milk production per day. Estimate potential cheese production.
2. Understand equipment needs and costs. Understand hygiene needs and costs.
3. Estimate man hours needed for dairy production.
4. Understand potential markets for dairy products.
5. Understand state and federal regulations regarding dairy production.
6. Understand market research and shelf life for dairy products.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

Course Contents

1. Milk production potential by livestock species.
2. Cheese production procedures.
3. Equipment needs and costs for milk and cheese production including man hours.
4. State and federal regulations regarding dairy production.
5. Market research and shelf life for dairy products.