Beef Skill-a-thon Study Guide i. Be aware of seven steps ... · (Understand life cycle of the...

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Beef Skill-a-thon Study Guide This study guide contains information that can be located in the Beef Resource Handbook.

1. Health Maintenance

a. Preventing Diseases i. Be aware of seven steps for preventing diseases

b. Internal and External Parasites (Understand life cycle of the parasite, how they infect cattle, and symptoms cattle may have due to parasite)

i. Worms ii. Flies

iii. Lice iv. Grubs

c. Controlling Parasites i. Treatment for internal parasites

1. Injectables 2. Oral Larvicides 3. Pour On 4. Feed additives and medication feedblocks

ii. Treatment for external parasites 1. Ear tag and ear tape 2. Dust Bag 3. Back Rubbers 4. Sprays or Dips 5. Pour-ons 6. Oral Larvicides 7. Injectables

2. Beef Cattle Diseases (Know symptoms, cause [bacteria, virus, fungi, protazoa, etc, and possibly stress], and how it affects cattle)

a. Blackleg b. Bloat

i. Understand how to prevent bloat and Treatment c. BVD (Bovine Viral Diarrhea) d. Brecellosis e. Calf Scours (Diarrhea) f. Coccidiosis g. Foot Rot h. Grass Tetany




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i. Hardware Disease

Cattle Diseases Cont. j. IBR k. Leptospirosis l. PI-3 m. Pinkeye n. Ringworm o. Shipping Fever p. Warts

3. Medication Label (Know where to locate the following and undertsand what it is telling the user)

a. Name of Drug b. Active Ingredient(s) c. Cautions and warnings d. Withholding Times e. Storage/Storage Requirements f. Quantity of Contents/Sizes Available g. Name of Distributors h. Lot Number i. Date of Expiration j. Species and Animal Class k. Approved Uses l. Dosage m. Route of Administration

4. Feed Label (Know where to locate the following and understand what it is telling the user)

a. Brand Name b. Product Name c. Purpose of Feed d. Medication e. Purpose of Medication f. Active Drug Ingredient(s) and Amount(s) g. Minimum Crude Protein Content h. Non-Protein Nitrogen i. Minimum Crude Fat j. Mimimum Crude Fiber k. Guaranteed Analysis




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l. Minerals/Vitamins(Optional) m. Ingredient Statement n. Feeding intructions o. Precautionary Statement p. Name and Address of distributor q. Net Weight Statement

5. Nutrition and Feeding (Understand the purpose of the nutrient, and how important the nutrient is to cattle)

a. The Essential Nutrients i. Water

1. Know how much cattle drink per day ii. Energy(Carbohydrates and Fats)

1. Understand Total Digestible Nutrients(TDN) 2. Understand Net Energy(NE)

iii. Protein (Amino Acids) 1. Understand natural protein source VS. non-protein

nitrogen(NPN) iv. Minerals v. Salt

vi. Calcium and Phosphorus vii. Phosphorus

viii. Magnesium 6. Anatomy of Beef Cattle

(Diagrams are in the back of the study guide) a. Be able to label the following

i. Parts of a steer ii. Skeletal structures

iii. Digestive organs iv. Male reproductive structures v. Female reproductive structures

vi. Beef feet and leg structures vii. Meat Cuts

7. Beef Breeds (Be aware of the following breeds and how they look, along with some of their characteristics)

a. Angus/Red Angus b. Beefmaster c. Belgin Blue d. Brahman




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Beef Breeds Cont. e. Brangus f. Charolais g. Chianina h. Gelbvieh i. Hereford j. Limousin k. Texas Longhorn l. Maine-Anjou m. Murray Grey n. Piedmontese o. Pinzgquer p. Polled Hereford q. Red Poll r. Salers s. Santa Gertrudis t. Scotch Highland u. Shorthorn v. Simmental w. Tarentasie

8. Meat Cuts (Be aware of the different types of meat cuts and where they come from)

a. Round i. Round steak ii. Top round roast

iii. Top round steak iv. Boneless rump roast v. Bottom round roast

vi. Tip roast, Cap off vii. Eye round roast

viii. Tip steak b. Sirloin

i. Sirloin steak, Flat bone ii. Sirloin steak, Round bone

iii. Top sirloin steak




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Meat Cuts Cont. c. Fore Shank and Brisket

i. Shank cross cut ii. Corned brisket, Point half

iii. Brisket, whole iv. Brisket flat half

d. Chuck i. Chuck eye roast ii. Arm pot roast

iii. Cross rib pot roast iv. Blade roast v. 7-Bone pot roast

vi. Flaken-style Ribs vii. Boneless top blade steak

viii. Boneless shoulder pot roast ix. Mock tender x. Under blade pot roast

xi. Short ribs e. Short Loin

i. T-Bone steak ii. Boneless top loin steak

iii. Tenderloin roast iv. Porterhouse steak v. Tenderloin steak

f. Rib i. Rib roast, large end ii. Rib roast, small end

iii. Back ribs iv. Rib eye steak v. Rib steak, small end

g. Flank and short plate i. Flank steak ii. Skirt steak

iii. Flank steak rolls h. Other

i. Ground beef ii. Cubed steak/cubes for kabobs

iii. Beef for beef stew




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Diagrams

Parts of a Market Steer/Heifer




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Skeletal Structures




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Beef Feet and Leg Structures




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Digestive Organs




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Female Reproduction

Male Reproduction




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Dairy Skill-a-thon Study Guide This study guide contains information that can be located in the Dairy Resource Handbook.

1. Dairy Breeds (Be aware of the following breeds and how they look, along with some of their characteristics)

a. Ayrshire b. Brown Swiss c. Guernsey d. Holstein e. Jersey f. Milking Shorthorn



3. Feed Ingredients (Be able to identify the following)

a. Whole Grain Oats b. Cracked Corn c. Soybean Meal d. Completed Pelleted Feed e. Dry Molasses f. Whole kernel Corn g. Steamed Rolled Oats h. Dried Whey i. Trace Mineral Salt j. Ground Limestone




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k. Dried Sugar Beet Pulp l. Steamed Rolled Barley m. Hay Cube n. Wheat Middlings o. White Salt p. Fish Meal q. Distillers Grains r. Soybean Hulls s. Corn Gluten Meal t. Dehydrated Alfalfa Meal Pellets u. Dicalcium Phosphate v. Urea w. Buckwheat x. Whole Grain Wheat y. Corn Gluten Feed z. Milo (whole Grain Sorghum) aa. Brewers Grain bb. Whole Cottonseed cc. Cottonseed Meal dd. Whole Grain Rye ee. Ground Corn ff. Whole Grain Barley

4. Anatomy of Dairy Cattle (Diagrams are in the back of the study guide)

a. Be able to label the following i. Parts of a dairy cow ii. Skeletal structures


vi. Dairy feet and leg structures vii. Mammary structures




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5. Nutrition and Feeding (Understand the purpose of the nutrient, how important the nutrient is to a cow, and how much is present in milk)

a. The Essential Nutrients i. Water

1. Know how much cattle drink per day ii. Carbohydrates

1. Understand Neutral Detergent Fiber (NDF) 2. Understand Acid Detergent Fiber(ADF) 3. Understand Nonstructual/Structual Carbohydrates

iii. Protein (Amino Acids) 1. Understand Non-Protein Nitrogen (NPN) 2. Understand Rumen Degradable Protein(RDP) 3. Understand Rumen Undegradable Protein(RUP)

iv. Minerals v. Vitamins




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Diagrams Parts of a Dairy Cow




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Skeletal Structures




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Digestive Organs




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Male Reproduction

Female Reproduction




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Dairy Feet and Leg Structures




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Mammary Structures/Anatomy




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Swine Skill-a-thon Study Guide This study guide contains information that can be located in the Dairy Resource Handbook.

1. Breed of Swine

(Be aware of the following breeds and how they look, along with some of their characteristics) a. Berkshire b. Chester White c. Duroc d. Hampshire e. Hereford f. Poland China g. Tamworth h. Spot i. Yorkshire j. Landrace

2. Health and Nutrtion a. Nutrients

(Understand the purpose of the nutrient, and how important the nutrient is to swine) i. Water ii. Protein and Amino Acids

iii. Carbohydrates and Fates(Energy) iv. Minerals v. Vitamins

1. Fat Soluble 2. Water Soluble

b. Diseases (Know symptoms, cause [bacteria, virus, fungi, protazoa, etc, and possibly stress], and how it affects swine)

i. Infectious Diseases 1. Actinobacillus Pluropneumonia (APP) 2. Anemia 3. Atrophic Rhinitis(AR) 4. Colibacillosis(E-Coli) 5. Erysipelas 6. Exudative Epidermitis (Greasy Pig Disease) 7. Haemophilus Parasuis (Glasser’s Disease) 8. Ileitis 9. Leptospirosis (Lepto) 10. Mycoplasma Pneumonia




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11. Parvovirus 12. Porcine Reproductive and Respiratory Syndrome (PRRS) 13. Pseudorabies (Aujeszky’s Disease/PRV) 14. Strptoccoccus Suis 15. Swine Dysentery 16. Swine Influenza (Flu) 17. Transmissible Gastroenteritis (TGE)

ii. Internal Parasites and External Parasites (Understand life cycle of the parasite, how they infect swine, and symptoms swine may have due to parasite)

1. Round Worms 2. Nodular worms 3. Whip Worms 4. Lung Worms 5. Threadworms 6. Large Round Worms 7. Stomach Worm 8. Kidney Worm 9. Coccidiosis 10. Lice 11. Mange




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a. Brand Name b. Product Name c. Purpose of Feed d. Medication e. Purpose of Medication f. Active Drug Ingredient(s) and Amount(s) g. Minimum Crude Protein Content h. Non-Protein Nitrogen i. Minimum Crude Fat j. Mimimum Crude Fiber k. Guaranteed Analysis l. Minerals/Vitamins(Optional) m. Ingredient Statement n. Feeding intructions o. Precautionary Statement p. Name and Address of distributor q. Net Weight Statement




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5. Anatomy of Swine (Diagrams are in the back of the study guide)

a. Be able to label the following i. Parts of a hog ii. Skeletal structures


vi. Swine feet and leg structures 6. Meats

a. Meat cuts (Be aware of where these cuts come from and be able to identify them)

i. Leg/Ham 1. Leg cutlet 2. Top Leg(Inside) Roast 3. Smoked Ham 4. Smoked Ham, Shank Portion 5. Smoked Ham, Center Slice 6. Smoked Ham,Rump Portions 7. Canned Ham 8. Boneless Smoked Ham

ii. Shoulder 1. Blade Roast 2. Blade Steak 3. Boneless Blade Roast 4. Smoked Shoulder Roll 5. Boneless Arm, Picnic Roast 6. Smoked Hocks 7. Smoled Picnic

iii. Shoulder 1. Spareribs 2. Sliced Bacon

iv. Loin 1. Blade Chop 2. Rib Chop 3. Top Loin Chop 4. Loin Chop 5. Sirloin Chop




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6. Butterfly Chop 7. Country-Style Ribs 8. Sirloin Cutlet 9. Back Ribs 10. Center Rib Roast 11. Blade Roast 12. Boneless Blade Roast 13. Top Loin Roast(Double) 14. Boneless Sirloin 15. Crown Roast 16. Smoked Loin Chop 17. Canadian-Style Bacon

v. Other Cuts 1. Cubed Steak 2. Pork Pieces 3. Ground Pork 4. Sausage Links

b. Meat Quality i. Muscle Color ii. Muscle Firmness

1. Understand what PSE is 2. Understand what REN is 3. Understand what DFD is

iii. Marbling iv. Fat




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Diagrams Parts of a Hog

Wholesale Cuts of a Pig




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Skeletal Structures Male Reproduction and Female Reproduction




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Digestive Organs Swine Feet and Leg Structure




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Ear Notches




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Sheep Skill-a-thon Study Guide This study guide contains information that can be located in the Sheep Resource Handbook.

1. Medication Label

(Know where to locate the following and undertsand what it is telling the user) a. Name of Drug b. Active Ingredient(s) c. Cautions and warnings d. Withholding Times e. Storage/Storage Requirements f. Quantity of Contents/Sizes Available g. Name of Distributors h. Lot Number i. Date of Expiration j. Species and Animal Class k. Approved Uses l. Dosage m. Route of Administration






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3. Anatomy of Sheep (Diagrams are in the back of the study guide)

a. Be able to label the following i. Parts of a sheep ii. Skeletal structures


vi. Sheep feet and leg structures vii. Sheep jaw structure

4. Meat Cuts a. Shank

i. Shanks ii. Stew Meat

b. Breast i. Spareribs ii. Rolled Breast

iii. Riblets iv. Lamb Patties

c. Shoulder i. Square Cut Shoulder ii. Arm Chop

iii. Shoulder Blade Chop iv. Pre-Sliced Shoulder v. Boneless Rolled Shoulder

vi. Neck Slices d. Rack

i. Rack Roast ii. Rib Cage

iii. French Rib Chops e. Loin

i. Loin Chop ii. Loin Roast

iii. Double Loin Chop f. Sirloin

i. Sirloin Roast ii. Sirloin Steaks

iii. Sirloin Shank Half




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iv. Cubes Meat Cuts Cont.

g. Leg i. Whole Leg ii. Round Leg Steak

iii. Boneless Leg iv. French Style Leg v. Shank Half

5. Sheep Diseases (Know symptoms, cause [bacteria, virus, fungi, protazoa, etc, and possibly stress], and how it affects sheep)

a. Foot Rot b. Coccidiosis c. Pregnancy toxemia d. Mastitis e. Pneumonia f. Navel Ill g. Sore Mouth or Contagious Ecthyma h. Stiff-Lamb or White Muscle Disease i. Tetanus j. Club Lamb Fungus

6. Nutrients (Understand the purpose of the nutrient, and how important the nutrient is to sheep)

a. Water b. Proteins c. Carbohydrates d. Minerals e. Vitamins

7. Breeds (Be aware of the following breeds and how they look, along with some of their characteristics)

a. Border Cheviot b. Columbia c. Corriedale d. Dorset e. Finn Sheep f. Hampshire g. Lincoln h. Merino i. Montadale




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Sheep Bread Cont. j. Oxford k. Polypay l. Rambouillet m. Romney n. Shroshire o. Southdown p. Suffolk q. Targhee




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Diagrams Parts of Sheep

Skeleton of a Sheep




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Sheep feet and Leg Structure




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Digestive Organs




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Sheep Jaw Structure Male Reproductive Structure




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Female Reproductive Structures




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Goat Skill-a-thon Study Guide This study guide contains information that can be located in the Goat Resource Handbook

1. Proper Administration of Animal Drugs

(Be aware of what the following terms mean, and how they apply to goats) a. Oral(O or OP) b. Topical Route c. Injectable Route d. Subcutaneous(SQ) e. Intramuscular(IM) f. Intravenous(IV) g. Intramammary Infusions




a. Brand Name b. Product Name c. Purpose of Feed d. Medication e. Purpose of Medication f. Active Drug Ingredient(s) and Amount(s) g. Minimum Crude Protein Content h. Non-Protein Nitrogen i. Minimum Crude Fat j. Mimimum Crude Fiber




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k. Guaranteed Analysis l. Minerals/Vitamins(Optional) m. Ingredient Statement n. Feeding intructions o. Precautionary Statement p. Name and Address of distributor q. Net Weight Statement

4. Anatomy of Goats (Diagrams are in the back of the study guide)

a. Be able to label the following i. Parts of a goat ii. Skeletal structures


vi. Goat feet and leg structures 5. Goat Breeds

(Be aware of the following breeds and how they look, along with some of their characteristics) a. Dairy Goat Breeds

i. Alpine ii. LaMancha

iii. Nubian iv. Oberhasli v. Saanen

vi. Toggenburg vii. Sable

viii. Nigerian Dwarf b. Meat Goat Breeds

i. Boer ii. Spanish Goat

iii. Kiko c. Fiber Goat Breeds

i. Angora ii. Cashmere

d. Other Goat Breeds i. Pygmy Goat




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6. Goat Diseases a. Pneumonia b. Coccidiosis c. Internal/External Parasites d. Foot Rot e. Enterotoxemia f. Urinary Calculi(Waterbelly) g. Contagious Ecthyma(Soremouth) h. Tetanus(Lockjaw) i. Caseous Lymphadenitis(Abscesses) j. Pinkeye k. Ringworm l. Ketosis(Pregnancy Disease, Pregnancy Toxemia) m. Milk Fever n. Caprine Arthritis Encephalitis(CAE) o. Scrapies

7. Nutrients (Understand the purpose of the nutrient, and how important the nutrient is to goats)

a. Water b. Carbohydrates c. Fats d. Protein e. Minerals f. Vitamins

i. Vitamin A ii. Vitamin D

iii. Vitamin E iv. Vitamin K v. B Vitamins

vi. Vitamin C




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Diagrams Parts of a Goat




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Skeletal Structures




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Digestive Organs




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Male Reproduction Female Reproduction




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Goat feet and leg structure More pictures of correct goat structure, such as topline structure can be located

in the goat resource handbook in chapter 2 called choosing your animal on pages 24 to 26.




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Llama and Alpaca Skill-a-thon Study Guide This study guide contains information that can be located in the Llama and Alpaca Resource Handbook.

1. Diseases (Know symptoms, cause [bacteria, virus, fungi, protazoa, etc, and possibly stress], and how it affects cattle)

a. Conditions of the skin i. Soremouth ii. Ringworm

iii. Rainscald iv. Zinc responsive dermatosis v. Biting lice

vi. Sucking lice vii. Ticks

viii. Mange mites b. Conditions of the eye

i. Apigmentation ii. Eye duct obstructions

c. Neurological Conditions i. Meningeal Worm

d. Respiratory Conditions i. Choanal atresia (CA) ii. Hyperthermia

e. Conditions of Digestive System i. Entertoxemia ii. Streptococcosis

iii. Colibacillosis iv. Coccidiosis v. Internal Parasites

vi. Cheek tooth (molar) infections vii. Choke

viii. Gastric (stomach) ulcers ix. Hepatic lipidosis




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3. Anatomy of Llama and Alpacas (Diagrams are in the back of the study guide)

a. Be able to label the following i. Parts of a Llama/Alpaca ii. Skeletal structures

iii. Llama/Alpaca feet and leg structures (Page 25 in resouce handbook)

iv. Also be aware of differences between llamas and alpacas




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4. Terms (Know the definition of the following, as well as similar terms located in the resource handbook)

a. Crownpiece b. Balance c. Colostrum d. Conformation e. Cria f. Crimp g. Desensitize h. Domesticated i. Fiber j. Foot rot k. Foot scald l. Heat stress m. Orgle n. Temperament

5. Fiber (Page 17 in resouce handbook; understand uses of llamas and alpacas and their fiber




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Diagrams Parts of a Llama




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Skeleton of an alpaca




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Horse Skill-a-thon Study Guide This study guide contains information that can be located in the Beginning Horse Management Resource

Handbook. 1. Breeds of Horses

(Be aware of the following breeds and how they look, along with some of their characteristics) a. Paint b. Appaloosa c. Clydesdale d. Quarter Horse e. Arabian f. Belgian g. Morgan h. Tennessee Walking Horse i. Shire j. American Saddlebred k. Welsh Pony l. Suffolk

2. Feed Samples (Be able to identify the following)

a. Alfalfa meal pellets b. Whole kernel corn c. Ground limestone d. Trace mineral salt/salt e. Whole grain wheat f. Whole grain oats g. Dry molasses h. Steam rolled barley i. Dicalcium phosphate j. Soybean meal

3. Plants (Be able to identify the following)

a. Orchardgrass b. Tall fescue c. Timothy d. Giant fox tail e. Red clover f. Wild carrot g. Poison ivy h. Alfalfa




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4. Grooming a. Steps of grooming process

i. Clean out the horses feet ii. With a curry comb use circular strokes to loosen dirt and dead

hair iii. With a stiff bristled brush useshort strokes to remove dirt and

dead hair iv. Use a soft bristled brush; brush the head to pick up fine dust v. Go over coat with a soft cloth or rub rag

b. Grooming equipment (Be able to identify the following)

i. Curry comb ii. Hoof rasp

iii. Shedding blade iv. Sweat scraper v. Dandy brush

vi. Mane and tail comb vii. Hoof pick

5. Equipment (Be able to identify the following)

a. Lunge line b. Lead c. Crop d. Stall guard e. Blanket f. Halter g. Hay bag h. Feed tub i. Leg wraps j. Hobbles k. Bell boot l. Medicince boot m. Polo wraps n. Combination boot o. Twitches p. Lunge whip q. Cribbing strap r. Mouth speculum




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6. Tack (Be able to identify the following)

a. Stirrup irons b. Noseband c. Curb bit d. Snaffle bit e. Spurs f. Western saddle/English saddle g. Hackamore h. Breastplate i. Standing martingale j. Kimberwick bit k. Pelham bit

7. Anatomy of a Horse (Diagrams are located at the end of ths study guide)

a. Parts of a horse b. Skeletal structures c. Leg and feet structure d. Digestive system




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Diagrams Parts of a Horse




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Skeletal system of a Horse




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Feet and Leg Structures and Conformation Be aware of correct leg and feet structures, along with conformation. Pictures of these can be located in the Beginning Horse Management Handbook on pages 54 and 81.

Digestive system of a Horse




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Poultry Skill-a-thon Study Guide

1. Medication Label (Be able to identify the following)

a. Trade name of drug b. Active ingredient c. Cautions and warnings d. Withholding times e. Storage f. Quantity of contents g. Name of distributor

2. Feed Label Be able to read a feed label and understand its meaning

3. Anatomy (Diagrams are at the end of study guide)

a. Parts of a Duck b. Parts of a Chicken c. Parts of a Turkey d. Types of Combs

4. Eggs a. Parts of an egg b. Identify the egg

5. Breeds a. Cochin b. Leghorn c. Sussex d. Plymouth Rock e. Silkie f. Japanese g. Rhode island red h. New hampshire i. Brahma j. Cornish k. Hamburg l. Orpington




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6. Meat Cuts (Broiler and Turkey) (Be able to identify the following; also be aware of carcass qualities)

a. Half Chicken b. Drumette c. Boneless Skinless Breast d. Breast without wing e. Boneless skinless thigh f. Neck g. Wing h. Heart i. Wishbone j. Split breast k. Liver l. Breast tenderloin m. Back n. Leg quarter




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Diagrams Parts of a Chicken




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Parts of a Duck

Parts of a Turkey




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Types of combs Parts of an egg




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Rabbit Skill-a-thon Study Guide This study guide contains information that can be located in the Rabbit Resource Handbook.


a. Havana b. Rex c. Californian d. Dutch e. Satin f. Mini Lop g. New Zealand h. Mini Rex

2. Feed Label (Be able to identify the following)

a. Main Ingredients b. Crude Protein level c. Minimum calcium ratio d. Crude fat level e. Also be able to read and identify other ingredients on a feed label

3. Equipment/Housing Terms (Be familiar with the following terms)

a. Hay b. Bleach c. Water d. Nest box e. Ventilation f. Rabbitry g. Hutches h. Cages i. Feed j. Lighting k. Feeders/waters l. Security m. Carry cages




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4. Reproduction terms (Be familiar with the following terms)

a. Sexing b. Mating c. Palpation d. Weaning e. Kindling f. Gestation g. Genetics h. Genes i. Genotype j. Phenotype

5. Diseases (Know symptoms, cause [bacteria, virus, fungi, protazoa, etc, and possibly stress], and how it affects rabbits)

a. Abscess b. Coccidiosis c. Ear Canker d. Enterotoxemia e. Malocclusion f. Mange g. Mastitis h. Pinworms i. Pneumonia j. Ringworm k. Snuffles l. Sore Hocks

6. Nutritional Terms (Understand the following terms)

a. Minerals b. Vitamins c. Water d. Carbohydrates e. Proteins f. Coprophagy g. Fats h. Nutrients




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i. Calories j. Enzymes k. Amino Acids l. Digestion

7. Anatomy (Diagrams are in the back of the study guide)

a. Be able to label the following i. Parts of a rabbit ii. Skeletal structures

iii. Digestive organs 8. Records

Be familiar with general record keeping, such as health records, how long they should be kept, and also what should be recorded.




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Diagrams Parts of a Rabbit Skeletal structure




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Digestive System




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Dog Skill-a-thon Study Guide This study guide contains information that can be located in the Dog Resource Handbook.


a. Labrador retriever b. Blood hound c. Bull terrier d. Pug e. Dalmatian f. Doberman pinscher g. Australian cattle dog h. Golden retriever i. Wiredhaired vizsla j. Toy poodle k. Boxer l. Irish wolfhound m. West highland white terrier n. Rat terrier o. Irish setter p. Entlebucher mountain dog q. Greater Swiss mountain dog r. Airedale terrier s. Plott

2. Groups of dogs (Know what breed of dogs belong to which group, and their characteristics)

a. Sporting b. Hounds c. Working d. Terriers e. Toy f. Non-Sporting g. Herding h. Miscellaneous Class




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3. Vital Signs (Know the following of an adult at rest dog)

a. Respiration rate b. Heart Rate c. Temperature

4. Diseases/Parasites (Know symptoms, cause [bacteria, virus, fungi, protazoa, etc, and possibly stress], and how it affects dogs)

a. Rabies b. Coronavirus(CCV) c. Distemper(CDV) d. Hepatitis(Adenovirus, CAV-1) e. Leptospirosis f. Parvovirus (CPV) g. Kennel Cough Complex (Acute Canine Infectious Tracheobronchitis,

or Bordetella) h. Lyme Disease i. Roundworms j. Hookworms k. Whipworms l. Tape worms m. Heartworms n. Giardia o. Fleas p. Lice/Ticks/Mites q. Ringworm r. Brucellosis

5. Anatomy (Diagrams are located in the Dog Resource Handbook)

a. Parts of a dog b. Skeletal system c. Postures d. Bites, ears, and eyes e. Feet, pastern, and stifles f. Conformation tails g. Conformation front and rear legs h. Anatomy of the foot

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