Dairy Systems

Subject 202-507 (2009)

Note: This is an archived Handbook entry from 2009. Search for this in the current handbook

Credit Points:

12.50

Level:

9 (Graduate/Postgraduate)

Dates & Locations:

This subject has the following teaching availabilities in 2009:

October, - Taught on campus.

Pre-teaching Period Start	not applicable
Teaching Period	not applicable
Assessment Period End	not applicable
Last date to Self-Enrol	not applicable
Census Date	not applicable
Last date to Withdraw without fail	not applicable

Intensive three week course.

Timetable can be viewed here. For information about these dates, click here.

Time Commitment:

Contact Hours: 58 hours
Total Time Commitment: Estimated total time commitment (including non-contact time): 174 hours.

Prerequisites:

None

Corequisites:

None

Recommended Background Knowledge:

None

Non Allowed Subjects:

None

Core Participation Requirements:

It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. This course requires all students to enrol in subjects where they must actively and safely contribute to laboratory activities. Students who feel their disability will impact on meeting this requirement are encouraged to discuss this matter with the Subject Coordinator and Disability Liaison Unit (8344 7068 or DLU-enquiries@unimelb.edu.au).

Health requirements

Q Fever

Students enrolling in the Melbourne School of Land and Environment are advised that some courses of study may put them at an increased risk of contracting Q Fever. Q Fever is a relatively common preventable condition which, while rarely fatal, can cause a severe acute illness and can result in damage to heart valves and chronic fatigue. It is recommended that students consider undertaking screening and vaccination for Q Fever prior to commencement of study. Students may be required to provide proof of vaccination prior to undertaking some coursework. Your course coordinator will advise you of this requirement prior to commencement of the study semester. Vaccine costs for students are not covered by the Pharmaceutical Benefit Scheme, Medicare, or by the University. Some students with full private medical coverage (which has hospital and ancillary cover) may receive partial re-imbursement for vaccine costs.

Coordinator

Assoc Prof Julian Hill

Contact

Dr Julian Hill

msle-pgcoursework@unimelb.edu.au

Subject Overview:	The Australian dairy industry has the third highest gross value of production of all the primary industries.Dairying is largely concentrated in Victoria (65% of total national production), and uses pasture as the main feed source for lactating animals. Dairy businesses are under increased pressure to maintain profit margins and sustain the quality of natural resources in the face of climatic variability and climate change, decreased water allocations, increased input costs (especially feed grains), labour supply shortages, and volatile milk prices. Meeting these challenges requires sophisticated understanding of how dairy production systems are constructed and managed, and what drives profitability.
Objectives:	In this subject, a combination of lectures and dairy systems case study analysis will be used to teach the principles and practices of dairy systems management. Tools such as models and economic analysis programs will be used within the case studies. Leading dairy producers, animal nutritionists and farm management consultants will contribute to the curriculum, particularly in the case study component of the subject.
Assessment:	Two 1-hour tests, in weeks 4 and 10, each worth 20% of final marks; 4 case study analysis reports, each of approximately 2000 words and worth 15% of final marks.
Prescribed Texts:	Holmes, C.W. et al. Milk Production from Pasture (2nd edition). Butterworths
Breadth Options:	This subject is not available as a breadth subject.
Fees Information:	Subject EFTSL, Level, Discipline & Census Date
Generic Skills:	On completion of this subject students should have developed the following generic skills: academic excellence greater in-depth understanding of scientific disciplines of dairy production systems and their responses to constraints imposed by environments and markets critical thinking and analysis and problem solving flexibility and level of transferable skills should be enhanced through improved ability to communicate ideas effectively in both written and verbal formats.

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