Animal Science

SPECIALIST CERTIFICATION

Exam Overview

Animal Science encompasses the study of animal systems and livestock management, use and care of animal health-care instruments, animal grooming equipment, animal restraining equipment, and laboratory equipment.

Industry Readiness Indicators

Industry partners have identified the industry readiness indicators that are measured on the Animal Science certification exam.  Based on the industry needs and assessment of each indicator, the number of exam items per area have been determined and are noted on the exam guide.  Additionally, where applicable, the industry readiness indicators have been correlated with current educational frameworks.

Exam Specifics

Exams are delivered online and must be administered by an approved AEST proctor. Candidates have a two-hour window during a single session to complete the exam. Exams are 100 questions in length and include multiple choice options for all items. Candidates are required to achieve a passing score on the exam to earn certification.  Reduced price retake exams are available to candidates who do not meet the minimum passing score on the initial attempt.

65

Minimum Passing Score

85

Initial Exam Fee

50

Retake Exam Fee

Exam Guide

The exam guide is designed to assist candidates to prepare to sit for the Animal Science certification exam. It includes information about the exam, exam objectives, recommended references and sample items – all with the intent of helping candidates achieve a passing score. AEST recommends a combination of classroom instruction and self-study to maximize a candidate’s chance of earning industry certification.

Exam References

Primary references and secondary references posted on AEST’s website are available for candidates to use to prepare to sit for the Animal Science industry certification exam, though other resources may be used to effectively prepare as well.

  • Agriscience: Fundamentals and Applications
    AUTHOR: L. DeVere Burton ISBN-13: 9781133686880
  • Modern Livestock & Poultry Production
    AUTHORS: Frank Flanders; James R. Gillespie ISBN-13: 9781133283508