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Fish & Wildlife Mgmt.
Model Design & Building
Pulp and Paper
Reptile & Amphibian Study
Small Boat Sailing
Soil & Water
- Name four breeds of livestock in each of the
following classifications: horses, dairy cattle, beef cattle, sheep, hogs.
Tell their principal uses and merits. Tell where the breeds originated.
- List the principal diseases in your area that afflict
the animals in each classification. Describe the symptoms and explain the
proper treatment for the diseases you list.
- Explain the major differences in digestive systems of
ruminant and nonruminant animals.
Explain the differences in feeds typically used for beef cattle and for dairy
- Tell how you would properly manage a cow, horse,
sheep, goat, or hog, or a poultry flock, including adequate feeding. Tell what
must be done to prevent illness, blemishes, defects, and disease arising from
improper and unsanitary conditions.
- Tell about three career opportunities in animal
- Complete ONE of the following options:
BEEF CATTLE OPTION
- Visit a farm or ranch where beef cattle are
produced under any of these systems:
- feeding market cattle for slaughter;
- producing feeder cattle for sale to commercial
- producing purebred cattle for sale as breeding
stock to other breeders.
Talk with the operator. Tell how the cattle were
handled, fed, weighed, and shipped.
- Sketch a plan of a feedlot, forage and grain
storage facilities, and loading chute for 30 or more fattening steers, or a
corral plan with cutting and loading chutes for handling 50 or more beef
cows and their calves at one time.
- Submit a sketch showing the principal wholesale and
retail cuts of beef. Tell about the U.S. Department of Agriculture (USDA)
dual grading system of beef. Tell about the grades in each system.
- Define the following terms: bull, steer, bullock,
cow, heifer, freemartin, heiferette, calf.
- Tell how a cow or goat converts forage and grain
- Make a chart showing the ingredients in cows' milk
or goat's milk. Chart the amount of each ingredient.
- Explain the requirements for producing Grade A
milk. Tell how milk is pasteurized.
- Tell about the kinds of equipment and sanitation
standards for dairy farms.
- Define the following terms: bull, cow, steer,
heifer, springer, buck, doe, kid.
- Visit a dairy farm or milk processing plant. Tell
about your visit.
- Make a sketch of a useful saddle horse barn and
- Tell the history of the horse and the benefits it
has brought to people.
- Tell about the following terms:
- Visit a horse farm. Describe your visit.
- Outline the proper feeding of a horse doing light
work. Explain why the amount and kind of feed will change according to the
kind of horse and the work it does. Describe the symptoms of colic.
- Make a sketch of a live lamb. Show the location of
the various wholesale and retail cuts.
- Select two breeds that would be appropriate for the
production of crossbred market lambs in your region. Identify which breed
the rams should be.
- Choose three breeds and offer a crossbreeding plan
that would use the best characteristics of each breed for maximum sheep
- Visit a farm or ranch where sheep are raised. Tell
about your visit, including the feeding program used. If you cannot visit a
sheep farm or ranch, view a video from a breed association, or research the
Internet for information on sheep production. Tell about your findings.
- Describe some differences between the production of
pure-bred and commercial lambs.
- Define the following terms: wether, ewe, ram, lamb.
- Visit a farm where hogs are produced, or visit a
packing plant handling hogs. Describe your visit. If you cannot visit a hog
production unit or packing plant, view a video from a packer or processor.
Tell about the video.
- Outline in writing the proper feeding from the
breeding or gilt or sow through the weaning of the litter. Discuss the
growth and finishing periods.
- Make a sketch showing the principal wholesale and
retail cuts of pork. Tell about the recommended USDA grades of pork. Tell
the basis for each grade.
- Define the following terms: gilt, sow, barrow,
- Do ONE of the following:
- Manage an egg-production flock for five months.
Keep records of feed purchased, eggs sold, medication, vaccination, and
mortality. Present records for review.
- Raise 20 chicks, poults, or ducklings. Keep
records of feed intake, weight gains, medication, vaccination, and
mortality. Present records for review. Kill and dress two birds.
- Visit a commercial layer or broiler chicken
producer, or a turkey production unit. Tell about your visit. If you
cannot visit a commercial poultry or egg farm, view a video from a poultry
association or research the Internet for information on poultry
production. Tell about your findings.
- Make a sketch of a layer house or broiler house
showing nests, roosts, feeders, waterers, and means of ventilation. Explain
how insulation, ventilation, temperature controls, automatic lights, and
other environmental controls are used to protect birds from heat, cold, and
- Tell about the grading of eggs. Tell how broilers
(fryers) are graded. Describe the classes of chicken meat.
- Define the following terms: hen, rooster, chick,
capon, tom, poult.