POUL 2040

Poultry Evaluation

Name of Instructor: Michael Lacy
Semester and Year: Fall 04

Principle Course Assignments:
The following principles of poultry selection and evaluation of live poultry and poultry products will be discussed: layer past egg production, interior egg quality, candling, market egg broken out quality, exterior egg quality, broiler breeder selection, carcass quality, meat quality, parts identification, further processed product quality, poultry knowledge team activities, and poultry management. Reading material will be provided on a weekly basis.

Course Requirements for Grading Purposes:
This course involves hands on experiences with live poultry and poultry products. Class participation in these activities is required. Grading will be based on class participation, discussion and written tests.

Grading Policy:
Class participation - 50%
Written tests - 50%

Attendance Policy:
No mandatory attendance policy; however, class participation and discussion are a major component of the grading policy. Attendance is highly recommended.

Required Course Materials:
No text required. All necessary reading materials provided by instructor(s).

Policy for Make-up Examinations:
Except for extreme situations beyond the control of the student, all tests and exams must be taken at the announced time. Students failing to take exams at the appointed time must petition the instructor in writing for permission to make up tests or exams. Permission to make up tests or exams will be solely at the discretion of the instructor.