AG340:
Meeting Times, Location, & Course Delivery Details
Contact Information
Upon successful completion of this course…
1. The student will be able to outline meat, milk, and eggs as food from a nutritional standpoint.
2. The student will be able to examine the structure and composition of meat, milk, and eggs.
3. The student will be able to explain the principles and practices of animal harvesting and animal handling,
particularly as they relate to ensuring quality meat and minimizing animal stress.
4. The student will be able to know the characteristics of the modern type of meat animal and dairy animal
and the quality and yield grades used to evaluate livestock, meat, milk, and eggs.
5. The student will be able to know how quality and yield grades are determined and the importance of
these standardized systems.
6. The student will be able to know the wholesale and retail cuts of meat from each species of livestock.
7. The student will be able to comprehend the role of meat, dairy, and egg inspection in ensuring high
quality, safe food products from animals.
8. The student will be able to comprehend consumer preferences and know trends in consumption of
foods from animals.
9. The student will be able to comprehend the factors affecting the quality of meat, milk, and eggs and the
proper practices for processing, preserving, and preparing food products from animals to ensure safe, high
quality, nutritious foods.
10. The student will be able to comprehend livestock slaughter as a source of pharmaceuticals and other
useful by-products.
11. The student will be able to know how meat (and other animal products) is merchandized to the
consumer and the channels used by farmers and ranchers to market livestock.
12. The student will be able to know specialized demands for animal products, including hot-house lambs,
kosher meats, variety meats.
• Gain understanding of meat, milk, and eggs as food from a nutritional standpoint.
• Understand the structure and composition of meat, milk, and eggs.
• Gain understanding of the principles and practices of animal harvesting and animal handling,
particularly as they relate to ensuring quality meat and minimizing animal stress.
• Know the characteristics of the modern type meat animal and dairy animal and the quality and
yield grades used to evaluate livestock, meat, milk, and eggs.
• Understand how quality and yield grades are determined and the importance of these
standardized systems.
• Know the wholesale and retail cuts of meat from each species of livestock.
• Understand the role of meat, dairy, and egg inspection in ensuring high quality, safe food
products from animals.
• Understand consumer preferences and know trends in consumption of foods from animals.
• Understand the factors affecting the quality of meat, milk, and eggs and the proper practices
for processing, preserving, and preparing food products from animals to ensure safe, high quality, nutritiousfoods.
• Gain an appreciation of livestock slaughter as a source of pharmaceuticals and other useful by-products.
• Know how meat (and other animal products) are merchandized to the consumer and the channels usedby farmers and ranchers to market livestock.
• Gain knowledge of specialized demand for animal products, including hot-house lambs, kosher meats,variety meats.
Tentative Schedule: Subject to change during the semester. Adequate notice of changes will be given.
| Week of: | Lecture: | Labs: |
| January 13 | History and Background of Inspection and Grading Industry Sectors and Careers *Group Assignment - USDA Grading (Due Fri.) | Wholesale/Primal Cuts ID Beef Retail Cuts |
| January 20 | No Class Monday - MLK Day Harvesting of Livestock Overview Tentative guest speaker: Class chicken project | No Lab |
| January 27 | Animal Care, Handling and Welfare USDA-FSIS Regulations & HACCP Microorganisms in Meats, Eggs and Milk | Beef Evaluation - Carcass Quality, Yield and Quality Grades |
| February 3 | Quiz 1: (History, Harvesting Basics and Food Safety) Muscle to Meat: Chemical processes that take place during harvesting Beef: Retail cut identification review and evaluation | Kroger Trip - Judging Beef Retail Cuts |
| February 10 | Beef: Evaluation continued Meat chicks tentatively arrive this week. Class at Academic Farm Monday for pen set-up. | No Lab Monday Tuesday, February 11: Field Trip to Pickaway Correction Meat Processing Plant (2 tours - must sign up for one) |
| February 17 | Beef: Nutrition, cooking methods, consumer preferences Quiz 2: Beef: Wholesale and retail cuts, carcass grading, cutevaluation | Cooking: Beef |
| February 24 | Pork: Nutrition, cooking methods, consumer preferences | Pork Evaluation - Carcass Quality, Yieldand Quality Grades |
| March 3 | Lamb: Nutrition, cooking methods, consumer preferences Quiz 3: Pork and Lamb | Lamb Evaluation - Carcass Quality,Yield and Quality Grades |
| March 10 | Spring Break! | |
| March 17 | No Class Monday - Javonne's PhD Defense Processed Meat Products: Evaluation and ProductDevelopment | No Lab |
| March 24 | Value-added products, specialty meats and by-products | Harvesting Meat Rabbits |
| March 31 | Eggs: Nutrition, production, parts and grading | Creating a processed product: porksausage |
| April 7 | Dairy Products: Nutrition, products, parts and evaluation | Milk and Dairy Product Evaluation |
| April 14 | Quiz 4 : Processed products, Eggs and Dairy Guest Lecture & Lab - Monday & Wednesday No Class Friday: Good Friday | Lab TBD |
| April 21 | Poultry: Nutrition, cooking methods, consumer preferences Retail cuts ID and evaluation | Harvesting Poultry: Chickens |
| April 28 | Additional Food Animal Products and Meat Alternatives Quiz 5 : Poultry and Additional Animal Products | Cooking Chicken & Rabbit |
| May 5 | Final Exam Week |
Instructor Course Policies
Each member of the Wilmington College faculty will provide all students enrolled in his/her courses with a written statement on attendance policy for each particular course in the course syllabus. This statement will specify what role, if any, class attendance plays in grading and the specific penalties for excessive absences as the professor defines that term. See the current Undergraduate Student Handbook for the college's Attendance Policy, especially as it pertains to excused absences.
Institutional and Program-Level Policies
All exams will follow the Final Exam Schedule. Students scheduled to take three or more final examinations on one day may request to arrange their examination schedule, so no more than two exams occur on one day.
Requests for early or late exams are considered only under extreme circumstances. Prior to the exam period, the student must file a written request on the Early/Late Exam Form available in the Student One Stop Center, Academic Records, and on the WC portal. The form must be signed by the Instructor and the Academic Dean, approving the alternate exam time. This process must be completed prior to the scheduled exam period.
Out-of-class Work Expectation A minimum of 2 hours of out-of-class student work is expected for each hour of in-class time for traditional face-to-face courses. For online and hybrid courses, the combination of face-to-face time and out-of-class work should be equal to 3 hours per credit hour per week. |
Instructional Course Delivery |
Academic Integrity Policy The use of generative AI is prohibited except where expressly allowed in assignment instructions. |
Academic Misconduct - Examples [10/24]
ACADEMIC CODE OF CONDUCT
This policy is directly related to the first Testimony, which is part of the Student Code of Conduct. “I will practice personal and academic integrity.” The initial responsibility for dealing with academic misconduct lies with the individual faculty member in whose classroom or course of study the offense occurs. The responsibility includes determination of the consequences for the offense. The goal is for faculty to confront cheating and plagiarism, to teach ethical behavior, and to provide an appropriate consequence based on the nature of the incident. Faculty are encouraged to explicitly address academic misconduct and its consequences in the course syllabus.
EXAMPLES OF ACADEMIC MISCONDUCT
A. Examination offenses include, but are not limited to, the following:
1.Taking unauthorized materials into or out of the examination room.
2.Leaving the examination room without authorization before completing an examination.
3.Talking in the examination room without authorization.
4.Discussing the examination outside the examination room during the course of the examination.
5.Attempting to observe the work of another student.
6.Taking an examination for another person or permitting someone else to do so.
7.Collaborating improperly by discussion, joint research, or joint effort in any way expressly prohibited by the instructor. This includes using a cell phone or other device to access information from another source or another student.
8.Improper knowledge of contents of an examination - No student shall knowingly acquire unauthorized knowledge of an examination or any part of an examination, or solicit, offer, or give information about any part of an examination.
B. Student work offenses include, but are not limited to, the following, which are expressly prohibited in the absence of prior written approval of the instructor or instructors involved:
1.Resubmission of work - Submitting work which has been previously submitted for credit.
2. Plagiarism - Submitting work done wholly or partly by another, including the unattributed copying of all or parts of a published work or internet document. Using generative Artificial Intelligence (AI) sources to produce work (when not expressly permitted) is also a form of plagiarism. Some instances of plagiarism are the result of ignorance rather than dishonesty. When plagiarism is encountered, the instructor should be sure that the student knows proper procedures for attributing content.
3.Prohibited sources - Consulting material or persons contrary to the directions of the instructor.
4.Improper collaboration - Engaging in any discussion, joint research, or joint effort of any kind expressly prohibited by the instructor.
5.Deception - Misrepresenting the authenticity of sources, citations, or principles in any written work.
6. Sharing work – Students who share their work with others are responsible for how that work is used. For example, if a student shares a paper with another student to help him or her understand an assignment, and that student submits the work as their own, the author of the paper shares responsibility for the plagiarism committed by the other student.
D. Other misconduct - Engaging in any other improper conduct as specified by the instructor.
E. Lying – deliberately providing false information relevant to academic matters, such as misrepresenting the inability to take an examination because of illness.
F. Disruptive or disrespectful classroom behavior – causing a disturbance in the classroom, interrupting instruction, speaking rudely or threatening students or faculty.
Class Attendance Policy |
ADA (Americans with Disabilities Act)
Students with Disabilities
In accordance with ADA (Americans with Disabilities Act Amendments Act of 2008 (ADA), Section 504 of the Rehabilitation Act of 1973), Wilmington College provides access through reasonable accommodations to students with documented physical and psychological disabilities.
Students who wish to access Services need to meet with the Director of Accessibility and Disability Services and provide verification of their disability. To register with Accessibility and Disability Services, students submit an Application for Services. In addition, the student must provide the Disability Verification form accompanied by current disability documentation from a licensed professional. For more information, contact the Director of Accessibility and Disability Services at accessibility@wilmington.edu or 937.481.2444, 114 Robinson Communcation Center.