This study examines the factors contributing to student success in an animal science nutrition course at a large research university. The research focuses on four key areas: demographics, proximity to agriculture, prior academic performance, and student behaviors such as attendance and preparedness. Using Tinto's Model of Student Departure as the guiding framework, we analyzed data from 1,097 students over four semesters (2022–2023). Our objective was to understand how different factors affect student outcomes. We examined demographic influences such as race, gender, and ethnicity and the impact of agricultural exposure—such as living in rural areas or participating in programs like 4-H and FFA—on student performance. Additionally, we evaluated students' prior academic achievements, including GPA, high school rank, and grades in prerequisite courses, to determine how these elements shaped their success in the nutrition course. We also explored how behaviors like class attendance, assignment completion, and exam preparedness contributed to their academic performance. The findings indicated that prior academic performance and student engagement were the most significant predictors of success. Students with higher GPAs and better grades in prerequisite courses generally performed better. Additionally, regular attendance and active participation were essential for achievement. Interestingly, while demographics played some role, proximity to agriculture was not a strong predictor of success. This suggests that having hands-on agricultural experience does not necessarily result in higher academic achievement in this context. This research offers valuable insights for educators and administrators who want to enhance student outcomes. By pinpointing the key factors contributing to success, the study aids in creating targeted instructional strategies and support programs. Ultimately, it emphasizes the importance of fostering academic preparedness and engagement to improve learning outcomes in specialized courses like animal science nutrition.