Lesson Plan: Week 7- September 27th- October 1st

Lesson title: Dairy Unit
Objectives:

• Identify different breeds of dairy cattle based upon characteristics and through pictures 
• Explain the milk ejection process 
• Identify common health issues impacting dairy cows 
• Analyze the hormone and antibiotics in dairy products controversy through research and classroom discussion

TEKS:

• (12) (B) identify animal anatomy and physiology
• (12) (C) identify breeds and classes of livestock
• (3) (C) identify appropriate chemicals used in the food industry
• (3) (D) assess conditions with regard to safety and health
• (5) (B) identify issues affecting food science

Lesson Plan: Week 6- September 20th-24th

Lesson title: Mad Cow Disease – History & Background of BSE
Goal: To learn the causes and effects of mad cow disease.

1. The student will be able to identify possible origins and treatments for the disease.

2. The student will be able to assess the economic impact.

3. The student will be able to explain the risks to human health. 4. The student will be able to describe the status of disease in the United States.
TEKS: §111.A.i; 11.B.i; 11.B.ii; 11.C.i; 11.C.ii; 11.C.iii; 11.D.i; 11.D.ii
Instructional Strategies Used: Google Classroom, PowerPoints and Hands on Activities

Lesson Plan: Week 5- September 13th-17th

Lesson title: Beef Cuts
Objectives:
• Students will identify primal, subprimal, and fabricated beef cuts.

• Students will explore the tenderness ranking and flavor attributes and describe why certain cuts of beef have certain attributes.

• Introduce students to common butchery tools.

• Introduce students to common butchery equipment/machinery.

Instructional Strategies Used: Google Classroom. PowerPoints and Hands on Activities

Lesson Plan: Week 4- September 7th- September 10th

Lesson title: Beef Cattle Harvesting Processes

-Goal: To learn a basic understanding of beef cattle Harvesting practices.
Description:
This presentation will provide students with a basic understanding of the beef cattle industry. Various beef cattle harvesting procedures, handling and equipment. Collaborator: Dr. Temple Grandin, Colorado State University.
Objectives:
1. To become familiar with the various production systems involved in beef cattle.
2. To identify beef cattle processing, handling methods and equipment.
3. To learn the proper slaughter management practices involved in beef cattle management.
TEKS: §130.20 (b) (c)
Instructional Strategies Used: Google Classroom. PowerPoints and Hands on Activities

TEKS: §130.20 (b) (c)
Instructional Strategies Used: Google Classroom. PowerPoints and Hands on Activities

Lesson Plan: Week 3- August 30th- September 3rd

Advanced Slaughter Grading:

Goal: To understand the many factors that go into accurate live slaughter cattle quality grading.

Description: Livestock and meat specialists discuss the evaluation of 27 traits in their quest to locate reliable indicators of quality grade (standard, select, choice or prime) in differing breeds. Eighteen of the top traits are detailed and illustrated, including fat thickness, tail pones, lower quarter, cod/udder region, flank, brisket, cheeks and jowls, turn over the top, round creases, muscle thickness, dewclaws and more. Viewers are challenged to evaluate 10 slaughter cattle. Then, each animal is reviewed, emphasizing appropriate traits and giving a final assessment.

Objectives: 1. To understand the factors affecting quality grade on live slaughter cattle.

2. To understand how each factors correlates to quality grade after slaughter.

3. To be able to use the factors to accurately come up with the quality grade for slaughter cattle.

TEKs: 6.A.i; 6.A.ii; 14.A.i; 14.A.ii; 14.A.iii; 14.A.iv

Instructional Strategies Used: Google Classroom. PowerPoints and Hands on Activities

The Livestock Industry

Goal:

To gain a better understanding of the history and practices of the livestock industry as well as how it has evolved over the years.

Description:

This presentation includes the history of the livestock industry and the origins of various livestock species. Advancements in the livestock industry are also discussed, along with a detailed explanation of animal husbandry practices of today. Various pricing and marketing strategies are introduced, emphasizing the importance of consumer appeal and satisfaction. From animal byproducts to pricing grids and career opportunities.

Objectives: 1. To analyze the growth and development of the livestock industry as a global commodity.

2. To examine the stages of animal growth and relate it to market readiness.

3. To evaluate marketing practices for livestock, meat and meat products.

4. To explore career development and entrepreneurship opportunities.

TEKS: §130.21.B.iv; 15.A.i
Instructional Strategies Used: Google Classroom. PowerPoints and Hands on Activities

Lesson Plan: Week 1- August 16th-20th

Lesson title: Welcome to Animal Science
Objectives:
– Students will research on World Hunger, history and purpose of raising animals.
– Students will review livestock breeds.
– Students will collaborate in team building activities.
– We will analyze the class syllabus and expectations of the course.
– We will explore the in and outs of the classroom/lab
– We will discover the opportunities for students in extracurricular FFA Organization
TEKS: §130.20 (b) (c)
Instructional Strategies Used: Google Classroom. PowerPoints and Hands on Activities

Lesson Plan: Welcome Back- August 12th-13th

Lesson title: Who are You? Who am I? Welcome to Ag!
Objectives:
– Students will be engaged as a class and develop a relationship with our class.
– Students will connect and engaged on their online platform that will be utilized all year.
– Students will collaborate in team building activities.
– We will analyze the expectations of the course.

TEKS: §130.20 (b) (c)
Instructional Strategies Used: Google Classroom and Hands on Activities

I am so excited to the 2021 school year to get kicked off on August 12th and to meet each and everyone of you in my classes this year!