Common Course Outline

Course discipline/number/title VT 2900: Kennel Management and Nutrition

Catalog Description

Credits 2
Hours/Week 3 (1 lecture, 2 lab)
Prerequisites (Course discipline/number) BIOL 1220, VT 1220, VT 2910, VT 2020
Other requirements Attendance is required for successful completion of the course. All previous required courses must have been completed with a C or better.
MnTC Goals (if any) NA

Course Description

This course will introduce principles of nutrition and advanced animal care duties. This course will provide further opportunities for kennel management of domestic animals while incorporating knowledge of proper nutrition and feeding of the dog and cat. Hands on animal care duties and teamwork are emphasized throughout the course.

Date Last Revised (Month, year)

February, 2024

Outline of Major Content Areas

  1. Kennel management
  2. Basics of nutrients
  3. Digestion and absorption
  4. Nutrients vs. ingredients
  5. Nutritional requirements of dogs
  6. Nutritional requirements of cats
  7. Nutritional assessment
  8. Understanding pet food labels
  9. Feeding management throughout the life cycles

Learning Outcomes (General)

The student will be able to:

  1. Prepare and feed diets for dogs and cats.
  2. Clean and disinfect cages and kennels.
  3. Perform kennel duties.
  4. Perform bathing and basic grooming.
  5. Perform nail trims and anal gland expression.
  6. Identify clients’ needs and expectations about pet nutrition.
  7. Describe the role of proteins, carbohydrates, fats, water, vitamins, and minerals in promoting health and preventing disease.
  8. Identify an animal’s daily energy requirements and explain why continuous adjustment is necessary for optimal health.
  9. Identify nutrient amounts on a dry matter basis.
  10. Describe optimal nutrient levels in pet foods.
  11. Define palatability, acceptability, and preference.
  12. Define nutritional risk factors and understand the role in common pet health problems.
  13. Identify the steps of nutritional assessment.
  14. Apply concepts of body condition scoring to enhance patient care and benefits.
  15. Apply basic concepts of life stage feeding to animals.
  16. Identify the components of a pet food label.
  17. Describe the functions of pet food governing organizations and agencies.
  18. Define the relative quantity of various ingredients in a product.
  19. Demonstrate adequate nutritional assessment.
  20. Demonstrate correct feeding to maintain health.

Learning Outcomes (MnTC)

NA

Methods for Evaluation of Student Learning

Methods may include but are not limited to:

RCTC Core Outcome(s)

This course contributes to meeting the following RCTC Core Outcome(s):

Critical Thinking
Students will think systematically and explore information thoroughly before accepting or formulating a position or conclusion.

Special Information (if any)

The initial lab session explains and familiarizes the student with general safety hazards and safety equipment to the lab. During the pre- lab discussion, the hazardous characteristics of any materials used during a lab are discussed. In addition, if the lab involves any potentially infectious or zoonotic material, the students will be instructed on the proper use and disposal. The instructor will direct all students to where necessary protective equipment while working with any hazardous chemicals. A copy of Material Safety Data Sheets for chemicals used is available in the lab.