Direct to Market Dairy Husbandry

This is a collection of all of the support documents necessary for successful completion of our Direct to Market Dairy Husbandry course
Date:
2015
Primary Material Type:
Collection
Institution:
Vermont Technical College
Project Name:
Institute of Applied Agriculture and Food Systems at Vermont Technical College
Funding Source:
TAACCCT Round 2
Subjects:
dairy, milk quality, milk components

Industry / Occupation

Industry Partner:
Vermont Dairy Industry
Industry Sector:
Agriculture, Forestry, Fishing and Hunting -- Animal Production and Aquaculture -- Hog and Pig Farming (1122)
Occupation:
Management Occupations -- Farm, Ranch, and Other Agricultural Managers (11-9011)

Education / Instructional Information

Instructional Program:
Agriculture, Agriculture Operations, and Related Sciences (01)
Credit Type:
  • Credit
Credential Type:
  • Certificate
Educational Level of Materials:
  • 2nd Year Community College or equivalent
Time Required:
8 hours
Language:
English
Interactivity Type:
Presentation only - requires user to navigate through content.
Quality Note:
The author is an instructor of dairy science and a practicing veterinarian. Students are aspiring professional dairy farmers and industry professionals and provide consistent feedback about the usefulness of this material. The author modifies the teaching resource in response to new research.
Quality of Subject Matter was assured by:
  • Consultations during development of instructional materials
  • Participation as an ongoing member of team developing the instructional materials
Quality of Online/Hybrid Course Design assured by:
  • None

Accessibility

Accessibility Features:
  • Text Access - Text to Speech
  • Text Adjust - Compatible
  • Text Adjustment - Adjust Font and Colors
  • Reading Layout - Reflow the Text
  • Reading Layout - Page numbers match printed material
  • Reading Order - Digital resource layout
  • Contrast Ratio of at Least 4.5:1.
  • Non Flickering Content

Copyright / Licensing

Primary License:
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.