The student
- understands the requirements of dairy and meat animals in their production environment, feeding and care, with emphasis on differences in milk cows, including the goals of feeding and different slaughter classes
- knows which factors affect the performance of dairy and beef production and can optimise them
- knows how production facilities for dairy and meat should be designed to be efficient, effective and humane with an emphasis on differences in dairy herds

No previous knowledge required

Conditions for dairy cows and beef production in the EU and Finland
Dairy cow and beef production's historical development and future prospects, the origin, occurrence and distribution of different meat varieties in Finland
Associations in the area and their operations, such as Suomen Highland Cattle r.y.
Pasture management and landscaping with various support options
Anatomy and physiology of different meat breeds, breed-specific feeding and care with emphasis on differences in relation to dairy herds and other meat breeds
The impact of the slaughter classification on feeding and care, the difference between large heavy meat breeds such as Simmental and light meat breeds such as Highland Cattle, importance for, for example, choice of pasture, fencing, stable building design and various indoor technical solutions, breeding work and customer segments, marketing and marketing.
Factors affecting the results of dairy cows and beef production
Optimization of dairy cows and beef production

Vitsordsskala 0 - 5, minst 50 % av totalpoängen i tentamen för godkänd / tillfredsställande nivå, inverkan på kursvitsordet 50 %

Projekt/seminariearbete bedöms i skalan 0 - 5, inverkan på kursvitsordet 50 %

Godkänt deltagande i studiebesök

Aktivitet och intresse inverkar på bedömningen och det slutliga kursvitsordet (not translated)

Se kursens plan för förverkligande och kursens moodlesida (not translated)