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Course Criteria
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1.00 - 3.00 Credits
2nd Semester. LECT. 2, Lab 1, 3 credits. Practical experience in food purchasing and preparation of large quantities of food with emphasis on major menu categories, menu development, food production equipment, sanitation, maintenance and safety. The students will apply functions of management with emphasis on operations and delivery of quality dining service. Prerequisite: HOMT 112, HOMT 361, HOMT 367.
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3.00 Credits
2nd Semester. Lect. 3, 3 credits. A treatment of the legal framework of business principles and rules, as well as a general understanding of the legal and ethical issues of the hospitality industry specifically adapted toward guests, employees, and property liabilities. Analysis of case studies. Prerequisites: BUSN 0102; BUSN 0452.
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1.00 - 3.00 Credits
2nd Semester. Lect. 0, Lab 3, 1 credit. This course utilizes clinical presentations and problem-solving skills by the students to gain an understanding of course material taught in years 1 and 2 of the professional curriculum. The rationale for therapeutic intervention is also discussed. Students will work in groups and are responsible for gathering and presenting the information to the class.
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0.00 - 4.00 Credits
1st Semester. Lect. 4, Lab 0, 4 credits. This course deals with the non-infectious disease problems of farm animals (cattle, horses, sheep, goats, and swine). Emphasis is placed on etiological factors, symptomatology, diagnosis, prevention, therapeutics, and health caremanagement.
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3.00 Credits
1st Semester. Lect. 2, Lab 3, 3 credits. This introductory course deals with the fundamental principles of surgical medicine and anesthesia applicable to large animals. Emphasis is placed on the concepts of surgical asepsis, preoperative care, operative procedures, postoperative care, basic anesthetic procedures, and the logical diagnosis and resolution of surgical diseases.
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3.00 Credits
2nd Semester. Lect. 2, Lab 3, 3 credits. This is an introductory course dealing primarily with principals of surgery as it relates to both large and small animal species. Emphasis is placed on aseptic techniques, surgical sundries, fluid and electrolyte therapy, shock, anesthesia, preoperative and postoperative care, as well as suture materials and techniques.
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1.00 - 3.00 Credits
2nd Semester. Lab 3, 1 credit. This course utilizes clinical presentations and problem-solving skills by the students to gain an understanding of course material taught in the first three years of the professional curriculum. The rationale for therapeutic intervention and case management are also discussed. Students will work in groups and are responsible for gathering and presenting the information to the class.
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0.00 - 1.00 Credits
1st Semester. Lect. 1, Lab 0, 1 credit. This course deals with the practical, theoretical, and ethical issues that impact on the veterinarian's relationship to animals, clients, associates, and members of the broader society. Emphasis is placed on communication skills, ethical behavior, human-animal interdependent relationship, and the philosophy of private veterinary practice.
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3.00 Credits
1st and 2nd Semesters. Lect. 3, 3 credits. Sets; logic; number bases; real number system; number theory; statistics; probability; metric system. This course may not be used to fulfill degree requirements for any major that has MATH 0107 as a minimum mathematics requirement.
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3.00 Credits
Real numbers; arithmetic operations; algebraic expressions; linear equations; products; factoring; exponents; radicals; word problems; graphing; systems of equations; quadratic equations. This course may not be used to fulfill degree requirements for any major that has MATH 0106 or MATH 0107 as a minimum mathematics requirement.
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