RHS Weekly Lesson Plan Template: Bennett Jacobs –Animal Science Technology
Dates
Apr 13
Monday
Standard
Apr 15
Wednesday
Apr 16
Thursday
Apr 17
Friday
Observe and interpret the
natural behavior of
agricultural animals and relate
these behaviors to production
practices yielding more
content, healthier, and
productive animals.
What are the essential
functions in caring for
livestock/poultry?
Compare and contrast the
characteristics of modern
beef, swine, and dairy animals
with those of their ancestors.
Trace the stages in the
development of modern
swine.
Identify the wholesale and
retail cuts of beef, pork, and
lamb.
What are the differences in
heritage breeds and modern
breeds of swine?
What are the stages of
development of modern
swine?
What are the wholesale and
retail cuts of pork?
Lesson Opener
Update students on condition
of animals and what attention
they need for the day.
Has the consumption of pork
changed over time? Are
consumer preferences
changing?
Should we treat a piglet the
same as a 3 year old sow?
Why or why not?
Brainstorm the cuts of pork
you are familiar with.
Procedures/Strategies
Demonstrate, discuss and give
students hands-on experience
in the day to day operations
of raising livestock and
poultry (i.e. feeding,
watering, administering
vaccinations, checking for
health problems, fencing
issues, halter-breaking calves,
transferring chicks to floor of
barn, removing manure,
monitoring manure for signs
of health, collecting eggs,
giving animals (bunnies)
exercise time, witnessing
changes in female bodies over
time during pregnancy )
Wrap up of daily activities and
why they are essential to a
farming operation.
Discuss the most popular
heritage breeds and what
their strengths and
weaknesses are/were. How
do these traits compare to
modern breeds.
Discuss the stages of
development in swine. What
is important about each
stage? What are the risks
associated with each stage of
life?
Newborn piglet
Weaned piglets
Pigs being raised
for slaughter
Females entering
gestation (also
each trimester)
Males entering
reproduction cycle
Introduce students to the 4
wholesale cuts of pork :
Shoulder, Loin, Side/Belly and
Leg.
Essential Question/
Key Question
Time
Apr 14
Tuesday
5-10
min.
Time
40
min
Time
Lesson Summary
Sub Assignment
How did modern breeds come
to exist? What is their role in
large or small scale animal
production?
Are heritage breeds still used
today? For what purpose? Are
we facing a comeback of
heritage breed popularity?
Overview of heritage breeds
and modern breed
differences.
Review stages of
development
5
min
Time
Split students into small
groups and ask them to
research the following to
present to the class:
- What are the retail cuts from
that wholesale cut?
- What are the prices points of
each retail cut within the
wholesale cut
- What are the traits of this
wholesale cut (fatty, lean,
large or small cut)?
Wrap up intro of wholesale
cuts and remind students
they will present these cuts as
groups to the class on
Monday.
Assessment/
Evaluation
Teacher evaluation during
activities (participation in
activities or discussion of)
Socrative assessment
Re-answer lesson opener
after discussing stages of
production.
Teacher evaluation during
work period.
Materials Needed
iPad, boots
iPad
iPad
iPad
RHS Weekly Lesson Plan Template: Bennett Jacobs –Animal Science Technology