INSTRUCTOR: Dr. Wallace Morgan
OFFICE: Hill Poultry Science Bldg., Room 100
PHONE: 601/325-3416
OBJECTIVES OF THE COURSE
The objective of this course is to enlighten students to the principles and processes used by the commercial broiler industry for providing broiler meat to the consuming public. The ultimate goal is to prepare each student so that he/she can perform the duties of a commercial broiler producer or serviceman.
CLASS REFERENCE MATERIALS
All aspects of the commercial broiler industry will be discussed during the semester. The major topics to discuss include history and status of the modern broiler industry, housing and equipment, breeder management, brooding, ventilation, sanitation, disease control, feeding programs, general broiler management, energy conservation, personnel management, live haul, and marketing.
A broiler manual entitled COMMERCIAL BROILER PRODUCTION is a good reference book.
CLASS ATTENDANCE
Regular class attendance is expected of all students and a class attendance role will be maintained for all class members. It is the student's responsibility to attend class meetings and take examinations when assigned. Regular attendance of this course is imperative to remain current with class discussion. Excessive absences will be used as one of the criteria used to determine the final grade for the course. All absences are considered as unexcused except for documented illness, authorized university trips or special situations that are acceptable to the instructor. There is no substitute for regular class attendance.
CLASS INTERACTION
The atmosphere for this course will be informal. Interaction and discussion during class are encouraged if they relate to the topics covered by this course and all students are participating. Questions are invited at all times until they become a hindrance for meeting class goals.
In accordance with University policy, this classroom has been designated as a "NO SMOKING" area. In fact, use of any tobacco product will not be allowed in this facility. Therefore, No Smoking, No Chewing, No Dipping, and No Spitting will be tolerated in the room during class.
GRADING AND TESTING
The final course grade will be determined by averaging the grades of three major examinations given during the semester (two 1-hour exams and one final exam). The date of each scheduled exam is:
| Examination A---- | February 17, 2004 |
| Examination B---- | March 11, 2004 |
| Final Exam -------- | Friday, May 7, 2004 |
Each major examination will contain material discussed since the previous hourly examination. The final examination will contain material discussed during the entire course.
Makeup examinations will be allowed only in the event of "excused and unavoidable absences". Students are strongly advised to make arrangements for taking the examination prior to the test date if an absence is expected on the testing day.
A research project will be assigned and a written and oral report will be presented. It will count as an hour exam (25%).
As an added incentive for improved classroom attendance the final exam will be waived for all students with both an A average for the course and having no more than two unexcused absences during the semester.
ADDITIONAL ASSISTANCE
Outside class assistance is available by contacting the instructor. Schedules vary, but instructors usually are available during most office hours.
I encourage any student with class related problems to contact an instructor for help. One will assist any student out of class if they need additional tutoring.
SUGGESTED REFERENCES
The following references are suggested sources of additional information that may be helpful during the semester. They are by no means the only sources of information.
Last modified: January 12, 2004.
URL: http://www.msstate.edu/Dept/Poultry/psindust.htm
Mississippi State University
is an equal opportunity institution.