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Viewing: PO 412 : Emerging Topics in Poultry Science

Last approved: Mon, 26 Oct 2015 23:23:22 GMT

Last edit: Mon, 26 Oct 2015 23:23:22 GMT

Catalog Pages referencing this course
Change Type
PO (Poultry Science)
412
032240
Dual-Level Course
No
Cross-listed Course
No
Emerging Topics in Poultry Science
Emerging Topics
College of Agriculture and Life Sciences
Poultry Science (11PO)
Term Offering
Spring Only
Offered Every Year
Spring 2016
Previously taught as Special Topics?
No
 
Course Delivery
Face-to-Face (On Campus)

Grading Method
Graded with S/U option
3
16
Contact Hours
(Per Week)
Component TypeContact Hours
Lecture3
Course Attribute(s)
Capstone

If your course includes any of the following competencies, check all that apply.
University Competencies

Course Is Repeatable for Credit
No
 
 
Lynn Worley-Davis
Lecturer

Open when course_delivery = campus OR course_delivery = blended OR course_delivery = flip
Enrollment ComponentPer SemesterPer SectionMultiple Sections?Comments
Lecture1515NoThis course was taught as PO 495 Special Topics Spring 2015 with an enrollment of 9.
Open when course_delivery = distance OR course_delivery = online OR course_delivery = remote

Is the course required or an elective for a Curriculum?
Yes
SIS Program CodeProgram TitleRequired or Elective?
11PLTRYBS-11PLTRYSPSPoultry Science: ScienceElective
11PLTRYBS-11PLTRYTPSPoultry Science: TechnologyElective
11AGEDBS-11AGEDPSCAgricultural Education (BS): Poultry ScienceElective
11AGSBSAgricultural Science (BS)Elective
This course is designed to allow students to merge science taught in previous Poultry Science courses with topics considered of interest or emerging in the poultry industry. Students will utilize science and critical thinking skills to solve real world scenarios. This course is designed for students that have completed PO 201 and PO 202. Junior or Senior standing.

This course was taught as a PO 495 Special Topics course based on feedback from industry advisory board members related to preparation of students for employment.  The course incorporates critical thinking skills needed in both the workplace and for professional school based on the science taught in the curriculum.  Topics highlighted in the course this past semester were based on feedback from the poultry industry.  Topics included: Animal Welfare, Public perceptions of the poultry production; Antibiotic Resistance related to poultry production; and Avian Influenza.  Feedback (Course Evals and verbal communication with the Department Head) from the students enrolled in the course felt this course should be a required course for all poultry science or at a minimum offered as an elective option.


No

Is this a GEP Course?
No
GEP Categories

Humanities Open when gep_category = HUM
Each course in the Humanities category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

Mathematical Sciences Open when gep_category = MATH
Each course in the Mathematial Sciences category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

Natural Sciences Open when gep_category = NATSCI
Each course in the Natural Sciences category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

Social Sciences Open when gep_category = SOCSCI
Each course in the Social Sciences category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

Interdisciplinary Perspectives Open when gep_category = INTERDISC
Each course in the Interdisciplinary Perspectives category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

 
 

 
 

Visual & Performing Arts Open when gep_category = VPA
Each course in the Visual and Performing Arts category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

Health and Exercise Studies Open when gep_category = HES
Each course in the Health and Exercise Studies category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
&
 

 
 

 
 

 
 

Global Knowledge Open when gep_category = GLOBAL
Each course in the Global Knowledge category of the General Education Program will provide instruction and guidance that help students to achieve objective #1 plus at least one of objectives 2, 3, and 4:
 
 

 
 

 
Please complete at least 1 of the following student objectives.
 

 
 

 
 

 
 

 
 

 
 

US Diversity Open when gep_category = USDIV
Each course in the US Diversity category of the General Education Program will provide instruction and guidance that help students to achieve at least 2 of the following objectives:
Please complete at least 2 of the following student objectives.
 
 

 
 

 
 

 
 

 
 

 
 

 
 

 
 

Requisites and Scheduling
 
a. If seats are restricted, describe the restrictions being applied.
 

 
b. Is this restriction listed in the course catalog description for the course?
 

 
List all course pre-requisites, co-requisites, and restrictive statements (ex: Jr standing; Chemistry majors only). If none, state none.
 

 
List any discipline specific background or skills that a student is expected to have prior to taking this course. If none, state none. (ex: ability to analyze historical text; prepare a lesson plan)
 

Additional Information
Complete the following 3 questions or attach a syllabus that includes this information. If a 400-level or dual level course, a syllabus is required.
 
Title and author of any required text or publications.
 

 
Major topics to be covered and required readings including laboratory and studio topics.
 

 
List any required field trips, out of class activities, and/or guest speakers.
 

Resources will come from ETF.

Graduates of the Poultry Science B.S. (TPS/SPS) degree program will develop the ability for critical thinking and to communicate effectively and to utilize their quantitative knowledge; analytical skills; and the use of modern tools and technologies for careers in poultry management and/or research associated with the poultry/ allied industries/ and professional programs.


Student Learning Outcomes

Upon successful completion of this course, students will be able to:



  • Utilize science taught in previous courses to enhance critical thinking skills related to topics presented in the course.

  • Design reports/ presentations and communicate both written and orally on emerging topics outlined in the course.

  • Utilize soft skills such as working in teams, public speaking, and use of Word; Powerpoint; and Excel.


Evaluation MethodWeighting/Points for EachDetails
Written Assignment40 %Groups will be assigned on the first day of class. There are weeks allocated for groups to meet; discuss each emerging topic; and decide as a group which view point is the appropriate for the topic and why. Logs should map the discussion and how the conclusion was drawn. Documentation (scientific references) to support the conclusion should also be provided.
Oral Presentation25 %Group Presentations are due the next scheduled class after Group Disscussions. Group members should be prepared to present their view point on the emerging topic, with why and how they came to the conclusion. Other groups will provide feedback for each presentation.
Project35%Based on the list of perceived emerging topics created on the first day of class and the guest lecturer presentations, each group will decide and develop a 60 second video focused on educating a population not familiar with animal production or agriculture. Topics may include but not limited to: Antibiotic resistance; Marketing of the poultry products; Animal Welfare; Bio-security; etc.
TopicTime Devoted to Each TopicActivity
Public Perception of the Poultry Industry / Marketing3 weeksGuest lecturers present information and perspective related to topic. Class summaries and discussion occurs after each topic is completed.
Antibiotic Resistance3 weeksGuest lecturers present information and perspective related to topic. Class summaries and discussion occurs after each topic is completed.
Animal Well-being or Welfare3 weeksGuest lecturers present information and perspective related to topic. Class summaries and discussion occurs after each topic is completed.
Current Emerging topics based timeline (AI)1 weekInstructor lead. Student discussion.
Final Project development/presentation6 weeksOn-going activity. Students were given a timeline for development of a 60 second video directed toward the general population (educational purposes). Student teams presented to peer and were given feedback. Teams modified videos based on feedback and then presented to Faculty and Staff with a Q & A session following.

renutt (Fri, 28 Aug 2015 18:11:02 GMT): Rollback: d. Requested edits: i. Updated syllabus with up to date content ii. Ag Ed program will be affected, so needs to be added to list of affected curricula in CIM
Key: 7321