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Semester Details
COURSE
ANSC 445 |
Commercial Poultry Management
Credits - 3 hr.
Lecture - 2 hr./wk. & Lab - one 2 hr./wk. |
OBJECTIVE |
To identify and provide the scientific basis for the
principles and practices of breeding, physiology, management, nutrition, disease
prevention, processing and marketing as related to the commercial production of eggs,
turkeys, broilers, and ducks. |
INSTRUCTOR
Scotti Hester |
e mail: phester@
purdue.edu
Office Address: 104 Poultry Building
Office Phone: 49-48019 Home Phone: 296-2684 |
TEXTBOOKS
(optional) |
1. Poultry Production by Austic & Nesheim, 13th edition, Lea and Febiger,
Philadelphia, 1990.
2. Commercial Chicken Meat and Egg Production by Donald D. Bell and
William D. Weaver, Jr., 5th edition, Kluwer Academic Publishers. NY. 2002
3. Poultry Science by Scanes, Brant, &
Ensminger, 4th edition, Pearson Prentice Hall, Upper Saddle River, NJ.
2004.
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CREDIT TOWARD COURSE
GRADE |
POSSIBLE POINTS |
6 mini quizzes, 25 points/quiz |
150 |
2 lab reports, 25 points/report |
50 |
2 major exams, 100 points/exam |
200 |
Homework project |
100 |
TOTAL POSSIBLE POINTS |
500 |
FINAL EXAM: Comprehensive, but optional, 200 points
LETTER GRADE GUARANTEE: If exam difficulty warrants, the letter grade guarantee
will be lowered but never raised.
A+
A
A- |
96.7 - 100.0%
93.4 - 96.6%
90.0 - 93.3% |
B+
B
B- |
86.7 - 89.9%
83.4 - 86.6%
80.0 - 83.3% |
C+
C
C- |
76.7 - 79.9%
73.4 - 76.6%
70.0 - 73.3% |
D+
D
D- |
66.7 - 69.9%
63.4 - 66.6%
60.0 - 63.3% |
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F |
< 60.0% |
TYPES OF QUESTIONS ON QUIZZES AND EXAMS:
Discussion, short answer questions, and multiple choice.
COUNSELING: Open Door Policy - Appointments help to conserve time.
OFFICE HOURS: 8:00 a.m. to 5:00 p.m., Monday - Friday, except when in class.
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ANSC 445