AN SC 309
Beef Cattle Production and Management (4) Application of principles of nutrition, breeding, physiology, health, facilities, and marketing to produce and manage beef efficiently.
AN SC 309 Beef Production and Management (4)
Beef Production and Management, offered every spring semester to an anticipated 20-40 students, will provide a comprehensive review of the business-related and production oriented concepts associated with modern beef production. This course will combine traditional disciplines of beef management with business management, operations management, quality control and marketing. Additional topics will include economics and factors affecting cost of production. As the course progresses, and following the exposure of students to the fundamentals of beef production, they will be given the opportunity to evaluate real production scenarios for development of business and management recommendations. In addition to the classroom, the Penn State Beef Center, College computer labs, and selected field trips will comprise the facilities used to teach the course. In addition, students will conduct problem solving exercises on beef enterprises throughout the state. Beef Production and Management will be included in the series of other production courses offered in this department. Having completed the course, students will be able to:
1. Describe the necessary management procedures in a beef enterprise that are vital for efficient and profitable production.
2. Describe and understand the fundamentals of the various segments of the cattle industry.
3. List the important components of a business management plan for a beef operation, including short and long-term capital requirements, and a projected budget.
4. Discuss the trends and important issues facing the beef industry in Pennsylvania, the nation and world.
5. Critically evaluate business and production scenarios to provide an in depth analysis and a recommended course of action for improving a beef enterprise.
Note : Class size, frequency of offering, and evaluation methods will vary by location and instructor. For these details check the specific course syllabus.