Cattle Practicum (11:067:201)
Experiential Learning Course (2 credits)
Typically Offered
In the Fall, Spring, and Summer semesters.
Prerequisites
No prerequisites. Students should contact Ms. Kelly Vuong (848-932-9350; kelly.vuong@rutgers.edu) with questions.
Other Registration Restrictions
Medical clearance to work with animals is required prior to registering. For information on obtaining this clearance, please read our Working With Animals information sheet. Contact Dr. Aparna Zama (zama@sebs.rutgers.edu) with questions.
Format
Once a week, 80-minute demonstration component with all students registered in cattle practicum. Once a week students will also take a three-hour block of the hands-on component of the course.
Description
Experience based education course that provides hands-on education in the management, breeding, husbandry, nutrition, marketing, etc. of beef cattle. There will be some discussion of similarities and differences between beef and dairy cattle.
Examinations: Please see the syllabus below for grading specifics.
Experiential Learning Information
Typically Offered: In the Fall, Spring, and Summer semesters.
Prerequisites: No prerequisites. Students should contact Ms. Kelly Vuong (848-932-9350; kelly.vuong@rutgers.edu) with questions.
Other Registration Restrictions: Medical clearance to work with animals is required prior to registering. For information on obtaining this clearance, please read our Working With Animals information sheet. Contact Dr. Aparna Zama (zama@sebs.rutgers.edu) with questions.
Format: Once a week, 80-minute demonstration component with all students registered in cattle practicum. Once a week students will also take a three-hour block of the hands-on component of the course.
Description: Experience based education course that provides hands-on education in the management, breeding, husbandry, nutrition, marketing, etc. of beef cattle. There will be some discussion of similarities and differences between beef and dairy cattle.
Examinations: Please see the syllabus below for grading specifics.
Contact
