AN 334 - Dairy Business Management

3 Credits
Outline Effective Date: 2019 Fall Version #1
Created: Mar 13, 2019 Approved: Jun 11, 2019

Lecture Hours: 45

Course Description:
This course addresses the challenge of working with family members and paid employees. Some of the trends and issues that affect the dairy industry in Canada, both domestically and internationally, and how commodity organizations can influence decisions that affect the industry are examined.

Rationale:
This is a required course for the Dairy Science major of the Animal Science Technology program for second year students. This course investigates aspects of farm business management for running a successful dairy operation.

Prerequisites: None
Corequisites: None

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

develop job descriptions to attract qualified staff.
conduct an interview, candidate evaluation, and staff orientation.
develop a successful employee training program that ensures endorsement and commitment from staff.
evaluate research and other informative articles using critical and analytical thinking skills.
discuss advocacy in the dairy industry and the role society has on the dairy industry.
explain how to efficiently and effectively manage a family operated dairy farm.
explain the concept of organizational governance.
outline threats within the dairy industry and impact they have on the future of the dairy industry.
discuss the impact of the major trade deals in existence between Canada and other nations on the dairy industry.
generate the required records and protocols under the proAction quality assurance program.
discuss the importance of food safety both on-farm and at a dairy processing plant with respect to protecting public health.
develop and implement a biosecurity plan for a dairy farm to ensure the protection of animal health and welfare.
develop and implement an emergency preparedness plan for a dairy farm to protect the health and safety of both animals and people.
define and discuss the three pillars of sustainability in the context of a dairy farm.

Required Resource Materials:
None

Optional Resource Materials:
None

Conduct of Course:
This course consists of 3 hours of lecture per week. The lecture portion provides notes and discussion on various topics within the business and sustainability of a dairy operation. Proper clothing for outdoor lectures is the responsibility of the student and must be maintained in a clean and appropriate manner.

Attendance

Classroom and laboratory attendance is considered vital to the learning process and as significant to the students’ evaluation as examinations and reports, therefore absenteeism is recorded.

Students having a combination of excused and/or unexcused absence of 20 percent or higher for the scheduled course hours can be required to withdraw and would then automatically receive a “RW” (required withdrawal) for the course, regardless of any other evaluation results. (RW is a failing grade).
An excused absence is one that is verified with your instructor. Verification should be prior to the absence or the next class day following the absence. Verification of the absence may take the form of a note from your doctor/College nurse regarding illness, or a note from another instructor regarding a field trip or other activity, or authorization by your instructor following an in-person meeting. Be sure to contact your instructor and ask what they will require from you as verification for each absence. An unexcused absence is anything NOT verified by the instructor prior to the absence or the next class day following the absence.

NOTE: Any exceptions to the above attendance policy (e.g. timetable conflicts, work-related issues) must be approved in writing by the Department Chair prior to the beginning of the course.

It is the students’ responsibility to know their own absentee record.

Normal hours are 8:30 a.m. to 6:30 p.m., with potential for evening courses, exams or extended field trips. Students are expected to be available for classes during these times.

Content of Course:

Human Resources and Labour Relations
Business Communications and Public Relations
Governance and Commodity Associations
Industry Opportunities and Threats
Quality Assurance Programs
Emergency Preparedness and Farm Safety
Pillars of Sustainability

Course Assessments:

Assignments	55%
Midterm	20%
Final Exam	25%

Lakeland College is committed to the highest academic standards. Students are expected to be familiar with Lakeland College polices related to academic conduct and academic honesty and to abide by these policies. Violations of these policies are considered to be serious and may result in suspension or expulsion from the College.

Official final grades will be available on My Lakeland. Grades posted in D2L should be considered interim grades.
“Lakeland College is committed to the highest academic standards. Students are expected to be familiar with Lakeland College policies and to abide by these policies. Violations of these policies are considered to be serious and may result in suspension or expulsion from the College.”

Course Pass Requirements:
A minimum grade of D (50%) (1.00) is required to pass this course.

Letter	F	D	D+	C-	C	C+	B-	B	B+	A-	A	A+
Percent Range	0-49	50-52	53-56	57-59	60-64	65-69	70-74	75-79	80-84	85-89	90-94	95-100
Points	0.00	1.00	1.30	1.70	2.00	2.30	2.70	3.00	3.30	3.70	4.00	4.00

Students must maintain a cumulative grade of C (GPA - Grade Point Average of 2.00) in order to qualify to graduate.

Every effort has been made to ensure that information in this course outline is accurate at the time of publication. Lakeland College reserves the right to change courses if it becomes necessary so that course content remains relevant.

In such cases, the instructor will give students clear and timely notice of changes.

No part of this course outline may be reproduced in any form or resold without written permission from Lakeland College.

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