AN 327 - Beef Sustainability and Technology

This course is the final of four beef production courses. This course focuses on applying what is learned in other beef production courses in the program to real life. Students analyze case studies and make decisions based on their previous knowledge they have learned about the industry and beef production. Emphasis is placed on connecting students to industry personnel through guest lectures and networking opportunities in this course.

Rationale:

This course is for students in the Beef Science Major of the Animal Science Technology and the second year Agriculture Sustainability students. This course is important for students planning to work in the beef industry to make decisions and connect with members of the industry.

Prerequisites: AN 315  or AN 316  
Corequisites: None

Course Learning Outcomes:
 

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

1. identify and analyze risks within the beef industry.
2. discuss human resource skills to assist in finding a job or running a farming business.
3. evaluate succession planning strategies that are successful on beef operations.
4. recognize environmental stewardship and the role it plays in sustainability in the beef industry.
5. generate contracts for rental of land, cattle or farm equipment.
6. apply critical thinking when analyzing case studies with regards to the three pillars of sustainability.
7. formulate findings on case studies and communicate them to your peers.
8. build relationships with industry professionals.

This course involves approximately 42 hours of lecture.

The course is a mixture of lecture, case study analysis, and guest lectures. The students analyze and present findings on case studies and learn about topics that relate to the industry.

A portion of this course is guest lectures with industry personnel.

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

1. Students having a combination of excused and/or unexcused absence of 20 percent or higher for the scheduled course hours are required to withdraw and automatically receive a “RW” (required withdrawal) for the course, regardless of any other evaluation results. (RW is a failing grade.).
2. 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. An unexcused absence is anything NOT verified by the instructor prior to the absence or the next class day following the absence.

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:
 

1. Risk Management
2. Business Management
3. Human Resources
4. Succession Planning
5. Sustainability
6. Case Study Analysis
7. Industry Programs:
   1. Verified Beef Production
   2. BIXS
   3. Canadian Roundtable for Sustainable Beef
   4. Western Livestock Price Insurance Program
   5. Alberta Beef Producers

The final grade is an aggregate of the following components: