F I N A L R E P O R T OF T H E CURRICULUhI C O M M I T T E E

A committee, appoin ted in 1949 by Pres iden t Becker and continued by Pres idents Bendixen and Henderson, was asked to s tudy the curr icula for Da i ry Manufac tu r ing and D a i r y Product ion as offered at the various agr icu l tu ra l col- leges and to make recommendations as to desirable curr icu la and content of courses for these two fields at both the g radua te and underg radua te level. The work was divided among the following subcommittees: I. Basic Sciences; I I . Da i ry Product ion Majors ; I I I . Da i ry 5 fanufac tur ing Majors ; IV. General Edu- cation, and V. Gradua te Studies. Each subcommittee had as its chai rman a member of the Curr icu lum Committee who chose his conmfittee members. Each subcommittee was asked to suggest a l ist of requi red and recommended courses for a technical and a nontechnical cur r icu lum for da i ry manufac tu r ing majors and for da i ry product ion majors.

P R O C E D U R E

In 1949 a quest ionnaire was sent by the chai rman to all the Land-Gran t Col- leges in the Uni ted States plus two other agr icu l tu ra l colleges and to seven Canadian universi t ies teaching agr icul ture , a total of 57 inst i tut ions. Each ins t i tu t ion was asked to list its course requirements and recommendations for da i ry product ion and da i ry manufac tu r ing majors. F i f ty - two inst i tu t ions re- sponded, only one Uni ted States ins t i tu t ion fai l ing. These da ta furn ished the basis for the work of the subcommittees and the Curr icu lum Committee.

Each subcommittee formula ted its own report , f rom which the Curr icu lum Committee p repa red over-all curr icula. Under comments appear cer ta in sugges- tions by members of the Curr icu lum Committee which indicate some differences of opinion.

SUBCOMMITTEE I--Basic Science Requirements and Recommcndatio.ns. Technical and Nontechnical Groups.

MATHEMATICS College Algebra .......................................... Other mathematics at the college level .... Statistics .................................................... Trigonometry ............................................. Analytical Geometry and Calculus ..........

PHYSICS General Physics, including laboratory ....

CHEMISTRY General Chemistry including

Qualitative Analysis ............................. Organic ....................................................... Animal Biochemistry, including

Principles of Nutrition (lecture) .........

Production maj ors Manufacturing maj ors Required Recommended Required Recommended courses electives courses electives

Semester Semester Semester Semester credits credits credits credits

3 - - 3 - -

- - 3 - - - -

- - 3 - - - -

- - - - 3 - -

- - - - - - 6

4 - - 8

8 6

3 1335

1336 F I N A L R E P O R T O F T H E C U R R I C U L U M C O M M I T T E E

Animal Biochemistry, labora tory ............ Advanced Biochemistry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Biochemistry ............................................. Quant i ta t ive Analysis ................................ Dairy Chemistry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Physical Chemistry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Biocolloid Clmmistry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ZOOLOGY General, including ver tebrates ................ 8 Embryology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . - - Histology .................................................... - - Comparat ive Anatomy ............................. - - Cytology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . - -

B O T A N Y General Botany . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

B A C T E R I O L O G Y General Bacteriology with

full laboratory ........................................ 4 Dairy Bacteriology .................................... - - Sani tary and Food Bacteriology .............. - - Microbial Metabolism ................................ - -

A N I M A L P H Y S I O L O G Y Physiology of Domestic Animals ............. 5

P A R A S I T O L O G Y OR ENTOMOLOGY.. - -

G E N E T I C S Principles of Genetics ................................ 4 Advanced Genetics ..................................... - -

E N G I N E E R I N G Principles of Dairy Engineer ing .............. - - Dairy Machinery ........................................ - -

TOTAL ............................................ 52

Product ion majors Manufac tu r ing majors

Required Recommended Required Recommended courses electives courses electives

Semester Semester Semester Semester credits credits credits credits

O _ _ _ _ - -

- - 3 - 6 - - - -

- - - - 3 - -

- - - - 3 - -

- - - - 3 - -

- - - - - - 3

. . . . 3

3 3 4 3

m

3

4

4

4 - - 3

- - 3

51

m

R e c o m m e n d a t i o n a s t o c o u r s e c o n t e n t :

G e n e r a l P h y s i c s - - P r o p e r t i e s of matter , mechanics, heat, light, sound, electricity, and magnetism.

Q u a n t i t a t i v e A n a l y s i s - - I n c l u d i n g food products of agricul tural importance. D a i r y C h e m i s t r y - - A n a l y s i s of milk and its const i tuents ; physical chemistry involved in

milk, its processing, and its products. Z o o l o g y - - S t r u c t u r e , physiology, classification, and interrelat ion of animals, with par t icular

reference to the ver tebrate body. G e n e r a l B o t a n y - - M o r p h o l o g y , physiology, and genetics of plants. P r i n c i p l e s o f G e n e t i c s - - I n t r o d u c t i o n to genetics and its applicat ion to biology and agri-

culture. P r i n c i p l e s o f D a i r y E ~ g i n e e r i n g - - E n g i n e e r i n g principles, including power supply, refrig-

erat ion and heat t ransfer . D a i r y M a c h i n e r y - - I n c l u d i n g machine, equipment and plant design, and p lant ar rangement .

T h e s u b c o m n f i t t e e r e c o m m e n d e d t h a t , i n a d d i t i o n t o t h e c o u r s e s l i s t e d f o r

t h e D a i r y M a n u f a c t u r i n g c u r r i c u l u m , t h e a p p l i e d s e r v i c e c o u r s e s s h o u l d i n c l u d e

F I N A L R E P O R T O F T t I E C U R R I C U L U M C O M M I T T E E ]337

c h e m i c a l a n d b a c t e r i o l o g i c a l l a b o r a t o r y c o n t r o l c o v e r i n g t h e a p p l i c a t i o n of c h e m i s t r y a n d b a c t e r i o l o g y to d a i r y p r o c e s s i n g as a 2 - c r e d i t co u r s e f o r 1 y e a r . ( T h i s is a c c o m p l i s h e d i n D a i r y T e c h n o l o g y ; see l a t e r r e q u i r e m e n t s . )

The C u r r i c u l u m C o m m i t t e e c o m m e n t s a r e as f o l l o w s : Dairy Production curricula--The bas i c s c i ence r e q u i r e m e n t s s e e m h i g h f o r t h e n o n t e c h n i c a l cu r - r i c u l u m a n d m i g h t be m o d i f i e d b y t h e e l i m i n a t i o n f o r t h a t c u r r i c u l u m of A l g e b r a , P h y s i c s , a n d B o t a n y a n d c h a n g i n g t h e c r e d i t s f o r s e v e r a l c o u r s e s as f o l l o w s : G e n e r a l C h e m i s t r y , 6 ; G e n e r a l B a c t e r i o l o g y , 3 ; A n i m a l P h y s i o l o g y , 4 ; a u d G e n e t i c s , 3. Dairy Manufacturing curricula--The i n c l u s i o n of B o t a n y or Z o o l o g y as a r e q u i r e m e n t , t h e e l i m i n a t i o n of D a i r y M a c h i n e r y as a r e q u i r e m e n t , a n d r e d u c i n g of O r g a n i c C h e m i s t r y to 3 or 4 c r e d i t s s e e m e d d e s i r a b l e .

SUBCOMMITTEE IV--General Education Requirements and Recommendations. Production and Manufacturing Curricula. Groups.

ENGLISH General Composition .................................................................................

Technical and Nontechnical

Speech ......................................................................................................... --- 3 Technical Composition .............................................................................. - - 3 Journalism .................................................................................................. - - 3

ECONOMICS (General) ............................................................................... 6

A M E R I C A N HISTORY .............................................................................. 3

POLITICAL SCIENCE ............................................................................... -- 3

SOCIOLOGY .................................................................................................. -- 3

P S Y C H O L O G Y

Introductory ............................................................................................... -- 3

Psychology of Human Development ................. ....................................... -- 3

H U M A N I T I E S

Literary Criticism ...................................................................................... - - 3 Art History ................................................................................................. - - 3 History of the Theater .............................................................................. - - 3 Appreciation and History of Music ......................................................... - - 3 Elementary Logic ...................................................................................... - - 3

FOREIGN LANGUAGE Elementary Scientific German .................................................................. - - 3 Elementary Scientific French ................................................................... - - 3 Elementary Scientific Spanish .................................................................. - - 3

(18 credits from above recommended list for Production curriculum; 9 credits for Manufacturing curriculum)

ACCOUNTING .............................................................................................. - - 4

INDUSTRIAL MANAGEMENT .............................................................. - - 3

PRINCIPLES OF SALESMANSHIP ..................................................... - - 3

RETAIL MERCHANDISING ................................................................... - - 3

MARKETING METHODS ......................................................................... - - 3 (9 credits from above recommended list for Manufacturing curriculum)

Required Recommended courses electives

Semester Semester credits credits

1338 F I N A L R E P O R T OF T H E C U R R I C U L U 3 [ C O M M I T T E E

R e c o m m e n d a t i o n s a s t o c o u r s e c o n t e n t :

A m e r i c a n H i s t o r y - - S p e c i a l emphasis toward the development of an unders tanding and apprecia t ion of the concepts and under lying efforts which have nmde the present Uni ted States.

J o u r n a l i s m - - F u n d a m e n t a l s of publicity, news writ ing, and the p repara t ion of copy. P o l i t i c a l S c i e n c e - - B a s i c principles and ins t i tu t ions of political science wi th an analysis

of the chief problems of American government. H u m a n i t i e s - - S t u d y of great regional cultures, classical or European, in their interrelated

aspects : language, l i terature, geography, history, secial inst i tut ions, art , and philosophy, as a p repara t ion for living in contemporary society.

F o r e i g n L a n g u a g e - - A n elementary course to prepare s tudents to t ransla te scientific and technical papers .

I n d u s t r i a l M a n a g e m e n t - - S c i e n t i f i c nmnagement ; principles of organizat ion; plant loca- tion, design, and layout ; material handl ing; procurement ; nmintenance; store keeping; inventory control, classification, and identification; industr ial safe ty and hygiene.

R e t a i l M e r c h a n d i s i n g - - P r i n c i p l e s and problems of nmnagement ; organization, planning, buying, stock control, sales promotion, personnel administrat ion, store operation, budget ing, and expense control.

SUBCOMMITTEE I I - -Dairy Production Majors, Req~drements and Recommenda- tio~ls. Tecl~nical and Nontechnical Groups.

A N I M A L H U S B A N D R Y Types and Market Classes of Live Stock ................................................. Feeds and Feeding (basic principles) ..................................................... Animal Breeding ........................................................................................

AGRONOMY Soils ............................................................................................................ Forage Crops and Pas tures ......................................................................

Required courses

Semester credits

3 3 3

Field Crops ................................................................................................. - -

A G R I C U L T U R A L ECONOMICS Principles .................................................................................................... 3 F a r m Management ................................................................................... - - Market ing F a r m Products ....................................................................... - -

E N T O M O L O G Y (General) ......................................................................... - -

A G R I C U L T U R A L E N G I N E E R I N G F a r m Buildings and Equipment .............................................................. - -

A N I M A L P A T H O L O G Y Animal Health and Sani ta t ion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . - -

D A I R Y P R O D U C T I O N In t roduc t ion to Dairying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Dairy Cattle J u d g i n g ................................................................................ 2 ~ Dai ry Cattle Feeding ................................................................................. 3 Dairy Cattle Breeding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Dairy Herd Management .......................................................................... 3 Milk Secretion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . - - Reproduct ion and Artificial Breeding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . - -

Seminar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 - 2

D A I R Y M A N U F A C T U R I N G Market Milk and Related Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Dairy Bacteriology .................................................................................... 3 b

TOTAL ........................................................................................... 34-36

a Nontechnical curriculum. b Technical curriculum.

Recommended electives

Semester credits

m

3

3 3

3

3

3

o b

m

h

3 3

m

3 ~

F I N A L R E P O R T OF T H E C U R R I C U L U M : CO~[MITTEE 1339

~econ~n~endations as to course vontent : Introd~wtion to Dairying--Economic importance of dairying; composition; chemical and

physical properties of milk; sampling and test ing milk; principles of the dairy manufactur ing processes; breeds of dairy cattle and their characteristics, including selection; simpler pro- cedures for herd management and the production of high quality milk. Includes one laboratory weekly.

Dairy Herd Managen~entmManageme~lt for efficient milk production; replaeenlents; breeding and calf rear ing; herd heal th; housing and equipment; production test ing and herd records; selling breeding stock; production and market ing of quality milk. Includes one laboratory weekly.

Milk Secretion--Physiology, endocrinology, and biochemistry of milk secretion. Reprod~witon and Artificial Breeding--Physiology of reproduction; problems of fer t i l i ty ;

semen production and handl ing; artificial breeding problems. Includes one laboratory weekly.

A n a m e n d m e n t a d o p t e d b y t h e P r o d u c t i o n S e c t i o n a t t h e 1953 a n n u a l m e e t i n g w a s to t h e e f fec t t h a t a s t u d e n t m a j o r i n g i n d a i r y p r o d u c t i o n m u s t p r o d u c e s a t i s f a c t o r y e v i d e n c e t h a t h e h a s h a d d a i r y f a r m e x p e r i e n c e b e f o r e b e i n g g r a d u - a t e d .

C u r r i c u l u m C o m m i t t e e c o m m e n t s as f o l l o w s : I n v i e w of t h e f a c t t h a t G e n e t i c s is r e q u i r e d , i t is s u g g e s t e d t h a t e i t h e r A n i m a l B r e e d i n g o r D a i r y C a t t l e B r e e d i n g b e e l i m i n a t e d as a r e q u i r e d cou r se .

SUBCOMMITTEE I I I - - D a i r y M a ~ u f a c t ~ r i n g M a j o r s , R e q u i r e d al~d R e c o m m e n d e d

Courses . T e c h n i c a l a~d N o n t e c h n i c a l C u r r i c u l a .

T h e c o u r s e s i n a g r i c u l t u r e , o t h e r t h a n d a i r y , t h a t m e e t t h e m i n i m u m r e q u i r e - m e r i t of t h e i n s t i t u t i o n o r t h o s e l i s t e d u n d e r D a i r y P r o d u c t i o n c u r r i c u l u m a r e r e c o m m e n d e d . T h e d a i r y c o u r s e s a r e l i s t e d be low.

:DAIRY PRODUCTION Introduct ion to Dairying .......................................................................... Dairy Herd Management ..........................................................................

D A I R Y MANUFACTURING Dairy Technology ....................................................................................... Advanced Dairy Technology .................................................................... Market Milk and Related Products ..........................................................

Required courses

Semester credits

3 3

Recommended electives

Semester credits

m

Ice Cream and Related Frozen Dairy Products ....................................... 3 But ter Manufacture ................................................................................... 3 Cheese Manufacture .................................................................................. 3 Condensed Milk and Dried Milk Products ............................................. 3 Dairy P lan t Management ......................................................................... 3 Dairy Bacteriology (Required in Basic Sciences) ................................. 3 Advanced Dairy Bacteriology .................................................................. 3 ~' 3 ~ Dairy Chemistry (Recommended in Basic Sciences) ............................. 3 Judg ing Dairy Products ........................................................................... 1 Summer Pract icum (Required without credit)

Nontechnical curriculum. b Technical curriculum.

~eco~nmendations as to course content : Dairy Technology--Principles and practice in the methods of analysis of milk and milk

products. A laboratory course. Advanced Dairy Technology--Function and operation of a dairy control laboratory;

methods of analysis of dairy and related products; identification and correction of quality defects in dairy products. Includes two laboratory periods weekly.

1340 ]~INAL REPORT OF THE CURRICULUIV£ COMMITTEE

Dairy Bacteriology--Importance of nficroorganlsms in dairy products and the determina- tion of the types and numbers as related to quality. Includes one laboratory weekly.

Advanced Dairy Bacteriology--Investigation of techniques for identifying and culturing microorganisms that are of importance to the dairy industry. Includes one laboratory weekly.

Summer Practicum--Work in a processing plant for one summer or its equivalent in practical experience.

The Curr iculum Committee comments are as follows: Since Da i ry Bacteri- ology (4 credits) and Da i ry Chemistry (3 credits) are required under Basic Sciences, these courses should be eliminated f rom the requirement under Da i ry Manufactur ing. I t is suggested that courses dealing with the manufac tu re of industr ial dai ry products may sometimes be combined, reducing the total credits, and thus permi t t ing greater election in business adminis t ra t ion or other fields.

SUBCOMMITTEE V--Graduate Studies. Preparation for Master of Science and Doctor of Philosophy Degrees.

A Bachelor 's degree f rom a Land-Gran t College or its equivalent with an undergradua te major in the field of specialization for g radua te work, together with a grade average of 80 or B, is necessary for admission to a graduate college, provided also tha t the basic sciences and other requirements of the gradua te college are met. Nontechnical curr icula in agricul ture do not always meet these requirements. In addition, specialization in the field of dairy product ion or da i ry manufac tu r ing may necessitate taking some undergradua te courses to provide the necessary background for graduate work.

MASTER OF SCIENCE DEGREE:

Where the Master ' s degree is to be considered as terminal, a balance of t ra in ing between basic sciences and specialized courses in Da i ry H u s b a n d r y and allied suppor t ing work should be arranged. Cautiou is suggested to insure the development of a p rogram that is representat ive of graduate level work, par- t icular ly where no thesis is required, to avoid awarding the Master ' s degree for merely a fifth year of undergradua te work.

The proposals set up for the technical curr icula in both Da i ry Product ion and Dai ry Maufac tur ing are the min imum requirements for the p repa ra to ry work toward the Master ' s degree. For the thesis requirements, the t ime distri- bution is as follows:

1. Major : one-half the total credit requirement. 2. Thesis: one-fourth the total credit requirement, or the equivalent in time. 3. Minor: one-fourth the total credit requirement to be completed in a field

related to the major area.

I f no minor is required, then advanced course work suppor t ing the ma jo r field should be substituted.

Language--a reading knowledge of one foreign language is desirable for the prospective candidate for the Ph.D degree; otherwise no requirement beyond the proper use of English.

Residence--two semester minimum.

F INAL REPORT OF T h E CURRICULUM COMMITTEE 1341

Examinat ion--a final comprehensive examination (either oral or written, or both) covering course work, seminar, outside readings, and research should be given after all residence and other requirements are completed.

DOCTOR OF P H I L O S O P H Y DEGREE :

Preparat ion--The candidate 's committee should evaluate all previous training and accomplishments as to breadth, as well as depth, with a view toward strength- ening weaknesses and building a good foundation.

Language--successful reading of two foreign languages, especially those that have literature in the major field.

Residence-- two academic years beyond the Master 's degree. Course requirements--work leading to the Ph.D. degree should be designed

to give the candidate a thoroughly comprehensive knowledge of the field of Dairy Husbandry and the underlying basic sciences, to train him in methods of research, and, at the same time, give emphasis to the development of an interest in teaching and good teaching techniques. With these objectives, the candidate for the Ph.D. degree should complete a satisfactory course of study, under the direction of a special committee, in one major and two minor fields. The relative amount of time spent on each field of s tudy may be determined by the committee.

Thesis--Each candidate should present a thesis, usually based on original research in the major field, which is prepared under the supervision of the major professor or other member of the graduate faculty.

Examinat ions--Each candidate must pass a qualifying or prel iminary exam- ination, either oral or written, given by a special committee, usually at the com- pletion of the first year of graduate work. Its purpose is to determine the quali- fications of the candidate to continue work toward the doctorate, and, if success- ful ly passed, to aid in planning future work. Upon completion of the graduate work, each candidate should pass a final examination conducted by his special committee covering major and minor fields and related subjects, as well as the thesis.

COMMITTEE PERSONNEL Curriculum Committee--H. P. Davis, chab't~an

Production--I. W. Rupel, N. N. Allen, W. J. Tyler, and I. R. Jones Manufacturing--E. L. Jack, W. M. Roberts, D. J. Hankinson, and L. K. Crowe

Subcommittee I. Basic Sciences--E. L. Jack, chairman Produetion--G. I-I. Wise, W. E. Petersen, and Jay Lush Manufacturing--B. L. tIerrington, F. E. Nelson, and A. W. Farrall

Subcommittee II. Dairy Producticn--N. N. Allen, cl~airman G. W. Trimberger, J. W. Linn, C. F. Huffman, P. M. Reeves, K. S. Morrow, and N. S. Lundquist

Subcommittee III. Dairy Manufacturing--W. M. !~oberts, ehair~tan P. H. Tracy, L. C. Thomsen, Robert Jenness, W. J. Caulfield, P. R. Elliker, tt. F. Judkins, and C. H. Wi]ster

Subcommittee IV. General Education--W. J. Tyler, chair~a~l Production--John Almquist, F. Irving Elliott, and Ralph Reece Manufacturing--H. C. Olson, Mark Keeney Jr., and T. D. Harmon

Subcommittee V. Graduate Studies--I. W. Rupel, cItairtttay~ Production--N. N. Allen, !~alph Erb, and K. L. Turk Manufacturing--Ira Gould, D. J. Hankinson, and E. L. Jack