Note: This is an archived Handbook entry from 2011.
|Dates & Locations:|| |
This subject is not offered in 2011.
|Time Commitment:||Contact Hours: Thirty-six hours of lectures and 36 hours of practicals/tutorials |
Total Time Commitment: Information not available
202-154 Introductory Biology for Land and Food
|Recommended Background Knowledge:||None|
|Non Allowed Subjects:||None|
|Core Participation Requirements:||
Students undertaking this subject will be expected to regularly access an internet-enabled computer.
For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Students Experiencing Academic Disadvantage Policy, academic requirements for this subject are articulated in the Subject Description, Subject Objectives, Generic Skills and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the disability support scheme can be found at the Disability Liaison Unit website: http://www.services.unimelb.edu.au/disability/
ContactJacinta Way firstname.lastname@example.org
The subject provides students with a sound knowledge base for decision making in relation to the management of health, nutrition and breeding programs and covers the production of high quality animal products through the use of specialised intensive and semi-intensive systems. The subject will focus on ruminant species but students will be given the opportunity to develop knowledge of other farmed species.
The subject is divided into five main areas:
|Objectives:||This subject will provide students with a sound knowledge base for decision making in relation to the management of health, nutrition and breeding programs|
Three written reports (60%); a 2-hour end-of-semester examination (40%)
|Recommended Texts:|| |
Information Not Available
|Breadth Options:|| |
This subject is not available as a breadth subject.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
On completion of this subject students should have:
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