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Course Criteria
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2.00 Credits
2 Cr. Hrs This course is an up-close study of public trees on national, state, and local levels. Proper planning, planting, protection, and maintenance our community forests are presented. It also looks at cultural, environmental, and legal issues which urban foresters may encounter.
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3.00 Credits
3 Cr. Hrs This course covers trees from top to bottom and from the inside out. Understanding the characteristics of trees facilitates the professional care and maintenance required for one of our most valuable natural resources. It covers the subjects needed to prepare students for national and/or international Arborist Certification.
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1.00 - 6.00 Credits
1-6 Cr. Hrs A four to ten week full-time, supervised on-the-job training program which allows the student to apply learning to career interests. For full-time students in the Horticulture major. Prerequisite: Instructor permission.
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3.00 Credits
3 Cr. Hrs This course is an inside look at the floriculture, bedding plant, and foliage industries with hands-on experience in the production and marketing of greenhouse grown plants. Topics include greenhouse structures and components, controlling closed environments, aeroponic, hydroponic, pot and tray cropping systems, and cultural requirements.
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3.00 Credits
3 Cr. Hrs This course is a study of cultural and management practices from both business and production points of view as they pertain to the nursery industry. Discussions include roses, Christmas trees, wholesale and retail marketing, crop production from propagation to harvest and storage of field grown and container grown stock, pest management, and nursery organization and development.
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2.00 Credits
2 Cr. Hrs This is the practical application and implementation of advanced gardening theory in designs, techniques, and skills. This course deals with common vegetable and flower gardening issues through hands-on use of on campus gardening plots. Students will also study particulars of herbs, berries, grapes, fruit trees, and edible landscaping production.
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2.00 Credits
Available: fall, spring 2 Cr. Hrs Students will gain basic knowledge of the kitchen related to safety, sanitation, identification, and use of tools and equipment. The use of recipes, basic principles of cooking and baking, and common products used in the kitchen are covered. This is not a cooking course. Students learn about professionalism in the industry
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3.00 Credits
Available: spring 3 Cr. Hrs This course provides students with a basic understanding of legal issues the hospitality industry faces on a daily basis. The course is designed to alert hotel and restaurant operators to a number of potential legal problems and pitfalls. This is not a course designed to make you a lawyer, but give you the skills to know when to hire a lawyer.
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3.00 Credits
Available: fall 3 Cr. Hrs Students are given an overview of the various components of the industry, a history of the industry, and the various careers available. This course takes a cross-disciplinary approach to examine the many facets of tourism. The social science perspective provides students with the kind of practical knowledge about tourism that can effectively be applied to the hospitality industry.
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3.00 Credits
Available: fall 3 Cr. Hrs This course lays the groundwork for understanding the lodging and food service industry by tracing the industry's growth and development, both nationally and internationally, by reviewing the organization of hotel, food, and beverage operations and by focusing on industry opportunities and future trends.
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