INTRODUCTION TO POULTRY: FROM BACKYARD CHICKENS TO COMMERCIAL PRODUCTION
Overview of poultry science and production. Topics include anatomy and physiology, nutrition, health, reproduction, genetics, egg and meat quality, and management. Includes information on poultry flocks of various sizes and purposes, from hobby flocks to commercial production.
Topics
- anatomy and physiology
- nutrition
- health
- reproduction
- genetics
- egg and meat quality
- and management
Topics explicitly listed in official catalogue description
Prerequisites & course information
Requisites: None Course Designation: Core GenEd - Natural Science & Wellness Repeatable for Credit: No Last Taught: Spring 2026 Learning Outcomes: 1. Describe common methods of poultry production and management. Audience: Undergraduate 2. Explain basic biological aspects of poultry, including health, nutrition, and reproduction. Audience: Undergraduate 3. Discuss the organization and structure of the poultry industry. Audience: Undergraduate 4. Identify measures of quality in poultry and egg products. Audience: Undergraduate Learning Outcomes: 1. Describe common methods of poultry production and management. Audience: Undergraduate 2. Explain basic biological aspects of poultry, including health, nutrition, and reproduction. Audience: Undergraduate 3. Discuss the organization and structure of the poultry industry. Audience: Undergraduate 4. Identify measures of quality in poultry and egg products. Audience: Undergraduate
Sources
- Course catalogue ↗2026-2027