Course Description
Principles and practices of commercial market turkey, broiler, and roaster managment. Includes breeding, nutrition, housing, related production parameters, and an examination of contracts and grower-company relationships.
Spring 2025
Instructors
Meeting Patterns
Classes Start:
January 6, 2025
Classes End:
April 22, 2025
Location:
00158 Scott Hall
Class Days:
T
Class Start Time:
9:35am
Class End Time:
11:25am
Class Type:
Laboratory
Credits:
0.00
Restrictions:
Requisite: Agricultural Institute Only R:AGI LPM Majors Only or Departmental Consent
