AG-092: Swine and Poultry Production

GENERAL INFORMATION:

Course title: AG 092, Swine and Poultry Production

Campus: Yap, Kosrae, CTEC

Initiator: Joy Guarin

Date: September 7, 2018

Course description

Introduces the basic skills and principles of swine and poultry production including selection, breeds and breeding, nutrition and feeding, housing and equipment, management, and animal health.

COURSE HOURS/CREDITS:

	Hours per Week		No. of Weeks			Total Hours			Semester Credits
Lecture	3	x	16		x	48		=	3
Laboratory		x			x			=
Lecture / Lab		x			x			=
Workshop		x			x			=
				Total Semester			Credits		3

PURPOSE OF COURSE:

[ ] Degree requirement

[ ] Degree elective

[X] Certificate

[ ] Other

PREREQUISITES: None

PSLOS OF OTHER PROGRAMS THIS COURSE MEETS:

PSLO#	Program
None

1) INSTITUTIONAL STUDENT LEARNING OUTCOMES

[ ]	1. Effective oral communication: capacity to deliver prepared, purposeful presentations designed to increase knowledge, to foster understanding, or to promote change in the listeners’ attitudes, values, beliefs, or behaviors.
[ ]	2. Effective written communication: development and expression of ideas in writing through work in many genres and styles, utilizing different writing technologies, and mixing texts, data, and images through iterative experiences across the curriculum.
[ ]	3. Critical thinking: a habit of mind characterized by the comprehensive exploration of issues, ideas, artifacts, and events before accepting or formulating an opinion or conclusion.
[X]	4. Problem solving: capacity to design, evaluate, and implement a strategy to answer an open-ended question or achieve a desired goal.
[ ]	5. Intercultural knowledge and competence: a set of cognitive, affective, and behavioral skills and characteristics that support effective and appropriate interaction in a variety of cultural contexts.
[ ]	6. Information literacy: the ability to know when there is a need for information, to be able to identify, locate, evaluate, and effectively and responsibly use and share that information for the problem at hand.
[X]	7. Foundations and skills for life-long learning : purposeful learning activity, undertaken on an ongoing basis with the aim of improving knowledge, skills, and competence.
[X]	8. Quantitative Reasoning: ability to reason and solve quantitative problems from a wide array of authentic contexts and everyday life situations; comprehends and can create sophisticated arguments supported by quantitative evidence and can clearly communicate those arguments in a variety of formats.

2) PROGRAM STUDENT LEARNING OUTCOMES (PSLOs): The student will be able to:

Acquire fundamental concepts and principles in swine and poultry management, food production and food safety, and crop production processes.
Demonstrate basic knowledge and skills in operating an agribusiness and apply problem-solving approach to management and protection of crops in nurseries.
Acquire good foundation in Math, Science, and English that will allow transfer to higher-level courses or prepares them for entry-level employment.

3) COURSE STUDENT LEARNING OUTCOMES (CSLOs)(General): The student will be able to:

Describe breeds, selection, and breeding of swine and poultry.
Determine nutrition and feeding of swine and poultry.
Identify and describe swine and poultry housing and equipment.
Identify and explain simple swine and poultry management practices related to reproduction, health, and environment.

4) COURSE STUDENT LEARNING OUTCOMES (CSLOs)(Specific): The student will be able to:

CSLO (General) 1: Describe breeds, selection, and breeding of swine and poultry.
Student Learning Outcome (specific)	ISLO	PSLO	Assessment Strategies
1.1 Identify, characterize, and give the origins of the different breeds of swine and poultry.	7	1	In quiz and exam, demonstrate their ability to differentiate the different breeds of swine and poultry as to their origin and external body characteristics, enumerate the bases of selection of swine and poultry for breeding, and illustrate the different breeding systems for swine and poultry.
1.2 Characterize the major breeds of swine and poultry and compare their production and reproductive performance.
1.3 Describe the bases of selection of foundation stocks and breeder swine and poultry.
1.4 Describe the different systems of breeding swine and poultry.
CSLO (General) 2: Determine nutrition and feeding of swine and poultry.
Student Learning Outcomes (specific)	ISLO	PSLO	Assessment Strategies
2.1 Identify the recommended nutrients that will be good for swine and poultry production and health.	7	1	In quiz and exam, identify the importance of the six nutrients, identify alternative feed sources, identify the daily water requirements, and compute for feed formulation for swine and poultry.
2.2 Identify alternative sources of imported feed and be able to demonstrate ways to enhance local feed sources with needed nutrients.
2.3 Identify the water daily requirements for various ages of poultry and swine.
2.4 Identify the water daily requirements for various ages of poultry and swine.	7, 4, 8	1
CSLO (General) 3: Identify and describe swine and poultry housing and equipment.
Student Learning Outcomes (specific)	ISLO	PSLO	Assessment Strategies
3.1 Identify housing and equipment needs of various ages of swine and poultry.	7	1	In quiz and exam, identify the types of housing and equipment needs and identify the space requirement for various ages of swine and poultry.
3.2 Ientify space requirements for various ages of poultry and swine.	7	1
CSLO (General) 4: Identify and explain simple swine and poultry management practices related to reproduction, health, and environment.
Student Learning Outcomes (specific)	ISLO	PSLO	Assessment Strategies
4.1 Describe the reproductive physiology of swine and poultry.	7	1	In quiz and exam, describe and identify the reproductive organs of swine and poultry. Enumerate the caring practices of various ages of swine and poultry. Enumerate the major health problems and prevention of infectious and explain the process of immunization to swine and poultry.
4.2 Identify caring practices of various ages of swine and poultry.	7*	1
4.3 Identify major health problems and prevention of infectious diseases of swine and poultry.	7	1
4.4 Explain how immunization and veterinary drugs is applied to swine and poultry.	7	1

5) COURSE CONTENT:
Introduction of swine and poultry domestication
Breeds, selection, and breeding
Nutrition and feeding
Housing and equipment
Management practices related to reproduction, health, and environment

6) METHOD(S) OF INSTRUCTION:

[X] Lecture [X] Cooperative learning groups

[ ] Laboratory [X] In-class exercises

[X] Audio visual [X] Demonstrations

[ ] Other:

7) REQUIRED TEXT(S) AND COURSE MATERIALS:

Field, Thomas, and Taylor, R. (2008). Scientific Farm Animal Production. Pearson Education, Inc., Upper Saddle River, New Jersey or latest edition.

8) REFERENCE MATERIALS:
Books and journals on poultry and swine available in the library.

9)INSTRUCTIONAL COSTS:

None

10) EVALUATION:

Summative evaluation is accomplished by long quizzes, midterm and final exam examinations.

11) CREDIT BY EXAMINATION:
None

AG 092, Swine and Poultry Production	Endorsed by CC: Oct. 26, 2022
	Approved by VPIA: August 21, 2023

College of Micronesia - FSM

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AG-092: Swine and Poultry Production

Hours per Week

No. of Weeks

Total Hours

Semester Credits