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Agriculture Production-Swine Production Certificate

Last updated 4/1/2014

Certificate Code 9544

Program Contacts:
East Campus

Andrew Larson, 309-854-1830, larsonan@bhc.edu; Recruiter, 309-854-1724


Three certificate programs are offered in Agriculture Production. A student with a career interest in beef cattle and swine production may consider one of the following programs. Additional courses may be taken while completing the requirements for a certificate program. Elective coursework beyond the 12-hour certificate requirements available. Elective courses include: AG 141, AG 190 and HORT 191.

Agriculture Production-Swine Production Certificate
Certificate Code 9544
Course of Study Outline – Suggested Courses (Credit Hours)

First Semester
AG 141 — Animal Science (4)
AG 244 — Swine Science (3)

Second Semester
AG 246 — Meat Animal Evaluation (3)
AG 247 — Animal Health (2)

Minimum total hours required for certificate (12)

Courses for this program include: »

AG 141 Animal Science
4 cr. hrs.;
3 lecture hours; 2 lab hours per week.
A comprehensive view of the livestock industry as a science. Study is based upon biological principles with application to modern livestock management practices for beef, swine, dairy cattle, sheep, and horses. Laboratory to supplement lectures and discussions.

AG 244 Swine Science
3 cr. hrs.;
2 lecture hours; 2 lab hours per week.
Prerequisite: AG 141 or AG 285.
A basic course in swine production and management which includes selecting, breeding, feeding, managing and marketing of swine. Laboratory will provide hands-on experience to develop in-depth skills in the rapidly changing technology of the swine industry.

AG 246 Meat Animal Evaluation
3 cr. hrs.;
2 lecture hours; 2 lab hours per week.
Prerequisite: AG 141 or AG 285.
Live animal and carcass evaluation of meat animals-beef, sheep and swine. Students acquire and develop in-depth skills in laboratory.

AG 247 Animal Health
1-2 cr. hrs.;
2 lecture hours; 0 lab hours per week.
Animal diseases and parasites, their prevention and control. Man’s susceptibility to disease. Federal and State regulations.