This course provides information on organic livestock production in general, as well as more detailed analyses of organic beef and sheep, dairy, and swine and poultry production. An in-depth study of organic approaches to livestock health is included. The course is divided into five stand-alone modules: Introduction to Organic Livestock Production, Organic Beef and Sheep Production, Organic Dairy Production, Organic Swine and Poultry Production, and Health Management in an Organic Livestock System. Students will be required to participate in discussion forums and make use of the organic information resources available on the Internet. Evaluation will be based on participation, module quizzes, written assignments, and a final exam.
This course has a lecture component, but will be delivered in an asynchronous online format. Students are not required to be online at a specific time/day. Maximum number of contact hours: 39