Questions for Dairy Evaluation Final

  1. Why did you choose conventional farming over organic farming?
  2. Why did you choose the breed/breed combinations that you did for your group?
  3. What is the square footage of all of your buildings?
  4. What is your daily milk production?
  5. What percent solids does your herd produce on average?
  6. What volume of milk does your herd produce on average?
  7. Describe your milking process.
  8. What advantages does your milking system have?
  9. What are the daily or annual costs of running the farm?
  10. What is the potential income daily or annual of running the farm?
  11. How long will it take to generate income to pay for the capitol items the farm needs?
  12. What are the advantages of your manure handling system?
  13. Why did you choose the specific feeding system for your farm?

Welcome to the Machine

Welcome to the Machine is a summer school class that explores machines of agriculture. Primarily an introduction to tractor restoration, Welcome to the Machine is a class that also explores other machinery. Partnering with community groups like the Coulee Region Antique Engine club to learn the history of agricultural machinery will enhance the curriculum. Students will learn basic tractor troubleshooting and repair as well as the history of agricultural machinery.

Activities that the class could organize and participate in include but are not limited to:

  • Drive your tractor to school day
  • Antique Tractor Display
  • Organizing a community tractor ride
  • Restoring/repairing small engines
  • Restoring a tractor
  • Attending antique tractor shows
  • Purchasing toys for toy tractor show for machinery identification activity

The class meets 2-3 times a week as needed throughout the summer.

 

Broiler Production Class

The Broiler Production Class will teach students how to raise broilers successfully. Broilers are chickens that have a fast growth rate that is ideal for meat production. The class would be held 8-10 weeks before the respective county fair that students intend to enter. Each student will learn how to maintain the health of the animals through the proper management of feed, water, bedding, outdoor access, and space requirements.

Lures and Lunkers

Lures and Lunkers is a summer school class to introduce students to growing their own bait and learn skills in lure making. The culminating activity of the course is a day out at the pond. The school has a meats processing lab that the day’s catch can be prepared and smoked.

The idea is that the class be offered to 6th-12th grade students.

Bait raised would be meal worms, night crawler, and wax worm

Day 1. Introduction to lure making and bait farming.

  • Build spoons – building a spoon lure is one of the easiest to do with a few split rings and some split ring pliers almost any convex metal object can be turned into an effective lure.
  • Life cycle of a mealworm – mealworms are the larvae stage of the darkling beetle. Supply each student with a dish (recycled sour cream tub with holes in the top) of about 10 mealworms, 2 inches of oatmeal, and a baby carrot. The entire mealworm’s lifecycle is too long for a one week summer school course. If you have some pupae and beetles to add to the mix for the students to see the entire life cycle that can help.
  • General tour of the equipment and the rest of the week.
  • Casting practice. Usually through your local DNR there are fishing educational materials that can be loaned out to instructors. Go out into a parking lot and practice casting a line.

Day 2. Spinner baits and Fish information

  • Hand out fish wildcards from the Wisconsin DNR http://dnr.wi.gov/topic/fishing/documents/anglereducation/FishWildcardsLowRes2016.pdf
  • Discuss the adaptations of each fish and what they like to eat. Separate fish into different piles based on characteristics. If you have fish in the classroom use them as an example to explain different fish adaptations.
  • Build spinners to attract a specific species of fish.

Day 3. Fly tying and Worms

  • Explain the worm life cycle and how a worm farm works
  • Practice baiting a hook
  • Waxworm life cycle
  • Fish Identification and fish habitat
  • Bag limits and fishing licences

Day 4

  • Post a sign on your door that the class has gone fishing.

Day 5

  • Process fish that were caught on day 4

Parks and Recreation Summer Course

In the spirit of Ron Swanson’s love of the outdoors and Leslie Knope’s love for parks, students enrolled in the Parks and Recreation Summer Course will explore the opportunities of state parks throughout Wisconsin. The course begins with a planning session with students to plan activities at each of the parks and overall expectations. Students will learn skills in the areas of Natural Resources Systems and Food Products and Processing Systems. Students may also be required to hold a fishing license and hike long distances.

Activities may include but are not limited to:

Food Products and Processing Systems

Natural Resource Systems

Outline of the week is very broad. Possibly start on a Wednesday or Thursday with planning and leaving on the following Monday. This will allow for some extra days for students to gather materials and perhaps the parks be a little less busy during the week. Summer school classes only meet for 2 hours every day so the trip planning days should only take 2 hours or less each. One of the biggest hurdles in this entire trip is gender separation and having enough space for all of the equipment in vans. It may be necessary for a parent to bring a truck just for stuff so that the van can be used to move people around. This Parks and Recreation summer course can be an officer retreat or a reward for students that did an exceptional job throughout the school year.

Day 1 Trip Planning

  • List of packing materials
  • Check for fishing licences
  • Distribute permission forms
  • Collect course fees (if any apply)
  • Jerky making lab day 1

Day 2 Trip Planning

  • Start assembling materials
  • Check for fishing licences
  • Collect permission forms
  • Collect course fees (if any apply)
  • Jerky making lab day 2

Day 3 Leave for trip

  • Pack van or vans for trip
  • Leave for trip
  • Stop by grocery store to purchase meal supplies
  • Purchase trail mix supplies
  • Purchase wood at or near campsite
  • Arrive at campsite and setup camp

Day 4 Activities

  • Make breakfast
  • Go fishing
  • Leadership/team builder
  • Make lunch
  • Go bird watching
  • Go hiking
  • Prepare fire
  • Make supper (in foil)
  • Leadership/team builder

Day 5 Activities

  • Make breakfast
  • Go fishing
  • Leadership/team builder
  • Make lunch and off site activity
  • Go swimming
  • Prepare fire
  • Make supper (on a stick)
  • Leadership/team builder

Day 6 Activities

  • Make breakfast
  • Go fishing
  • Leadership/team builder
  • Make Lunch
  • Go bouldering
  • Track animals/go hiking
  • Prepare fire
  • Make supper (on shovels)

Day 7 Activities

  • Make breakfast
  • Go fishing
  • Leadership/Team builder
  • Pack up camp
  • Lunch on way back
  • Return to school

December

December is coming up. It’s a short month but at times it may go on forever. One of the reasons for this is that it is the annual fruit sale distribution. Fruit comes in one day and hopefully before all the students leave for the long break all of it is gone. It is an easier task to do when the walk-in cooler is working. Students sell the fruit for about a month starting in October. All orders are turned in before the Thanksgiving break. It’s a good fundraiser for the group.

On the day of fruit arrival all students pitch in and examine the fruit. It’s a great mini lesson on how fruit ripens and how to tell if a fruit is ripe. Having double doors on most of my spaces allows the fruit sorting to go smoothly. When all the fruit has passed inspection the students take their order sheets and start separating the orders into piles.

What can put a fruit sale off track is having all of the products come in on time. Our sale includes six different vendors, two local cheese makers, two local butchers, fruit supplier, and nut supplier. Sorting fruit and organizing fruit may take a few days. So if all product arrives by Wednesday of delivery week things still seem to flow good. The worst is when fruit shows up on a Thursday and the nut delivery shows up on the following Monday. On top of that half of the nut order is on back order.

Other December activities are decorating a tree for a community display and perhaps a sledding party or two. It is also the month to get students signed up and start practicing for the spring competitions. It’s the end of the storming time of the officer team formation and just in time for the norming stage as practices begin.

Tart

Tart is the flavor that cranberries bring to the table over thanksgiving. Much thanks can go to the great state of Wisconsin for producing so many of these tart berries. This year I am going to be having students design food products for my food products and processing systems class. In an attempt to theme the product design I want to feature Wisconsin products. Cranberries might just fit the bill. Students can use cranberries in many products from ice cream to summer sausage. My students can choose from an array of products from throughout the semester. As of now these are the products that can be modified for them to re-formulate to include a specific ingredient; summer sausage, snack sticks, cheese, and yogurt.

This unit will take the last 2 weeks of the semester. The first 3 days will be planning, creating labels, and nutirtion facts. The last 2 days of the semester, students will be giving samples of their product to their peers and impartial judges. Students will have to report on how the product was formulated and will be marketed.

 

Tart

Food Products and Processing Triangle Test

This year I have decided that my food products and processing class final will be developing a new product. To better connect this project with FFA and the industry I plan to introduce the project with a Triangle Test. A Triangle Test is what food scientists use to test the difference between two different products. Two famous internetainers conduct this kind of test often. The comedic duo Rhett and Link have done the Wal-Mart and Costco challenges on their show Good Mythical Morning along with other exotic food tests.

So to introduce a food tasting lab and to bring in a bit of humor and a basis for discussion I plan to play a Good Mythical Morning video for students and discuss how taste of the foods were described on the show. If needed for a prompt to students to use vocabulary words, Jimmy Fallon’s Word Sneak game could also be employed. When describing foods to one another or answering a question students must sneak words into their explanations.

The resource link for this post and also a lab on the Taste Triangle:

Click to access activity_trianglesensory.pdf