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Course Criteria
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3.00 Credits
Lecture 3 hrs per week The student will be provided information regarding the importance of animal and poultry science to the discipline of modern agriculture. The principles of animal and poultry production and product handling will be provided through classroom lecture and site visits.
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2.00 Credits
Lecture 2 hr per week - 8 weeks Applications of science to the food processing industry. Discussion of Good Manufacturing Practices (GMP), food additives, food safety, HACCP applications, labeling and government regulations will provide the student with useful information applicable to the agricultural and food industries.
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2.00 Credits
Lecture 2 hrs per week An introduction to the career opportunities within the discipline of agriculture. The student will be provided career information through lecture, video and multimedia presentations. Required of all degree programs.
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3.00 Credits
This course is designed to provide students with a general application and understanding of current issues associated with food products and food ingredients. Discussions will focus on controversial subjects involving food products, food additives, food safety and preservation techniques based on scientific principles and popular belief. Lectures, discussions, demonstrations 3 hours per week.
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3.00 Credits
Lecture 3 hrs per week An introduction to agricultural economics, including the role of agricultural business in the economic system. Basic economic concepts such as price determination, profit maximization and the appropriate use of resources are emphasized. Economic principles and their application to production and marketing decisions in agricultural firms such as cooperatives are demonstrated through class tours of local agricultural marketing institutions.
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3.00 Credits
3 hrs., 3 credits The course describes the methods and tools necessary for startup, facility needs, legal and tax responsibilities, record keeping and analysis, marketing and pricing, personnel management, and ethical issues in agricultural business.
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3.00 Credits
Lecture 3 hrs This course will cover rice production from field preparation to harvest. The participants will gain a basic understanding of rice growth and development, cultural practices, weed control, fertilization, disease control, insect control, and grain quality. This course is designed to be to anyone in an agriculturally related field.
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3.00 Credits
Lecture 3 hrs Introduction to the principles and factors of plant growth, structure and development.
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1.00 Credits
1 hr., 1 credit This course will cover oilseed production from field preparation to harvest. The participants will gain a basic understanding of oilseed growth and development, cultural practices, weed control, fertilization, disease control, insect control and grain quality. This couse is designed to be beneficial to anyone in an agriculturally related field.
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1.00 Credits
1 hr., 1 credit This course will cover wheat and feed grain production from field preparation to harvest. The participants will gain a basic understanding of the growth and development, cultural practices, weed control, fertilization, disease control, insect control and grain quality of crops used for human and animal consumption. This course is designed to be beneficial to anyone in an agriculturally related field.
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