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Course Criteria
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1.00 - 3.00 Credits
Seminar designed to synthesize and integrate many of the theoretical and practical approaches to the study and application of advertising, public relations, and related communication fields. Emphasis is on critical thinking, analytical processes, and acquisition of specialized knowledge pertaining to the seminar topic.
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2.00 Credits
Designed to be a consumer-oriented elective that covers the use of red meat as a food source. Covers where meat comes from, inspection for wholesomeness, meat grading, safety, identification, processing, selection, preparation, and current issues in meat animal production.
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3.00 Credits
Care and techniques of farm animal management, handling, movement, restraint, and facilities needed for efficient and profitable animal production.
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3.00 Credits
Basic principles of breeding, feeding, and management of beef cattle, dairy cattle, sheep, swine, and horses.
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1.00 Credits
Basic principles of breeding, feeding, and management of beef cattle, dairy cattle, sheep, swine, and horses.
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2.00 Credits
Companion animal care with emphasis on nutrient requirements, digestion and absorption, commercial feeds, reproduction, diseases, parasites, behavior, and the animal role in human health and disease.
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2.00 Credits
Review of fundamental horse safety and horsemanship to include handling, grooming, equipping, and riding western or hunt seat.
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2.00 Credits
Pleasure horse management, including conformation, breeds, nutrition, reproduction, diseases, behavior, and current issues of the equine industry.
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2.00 Credits
The conversion of domestic livestock to retail and food service products. Emphasis on slaughter, fabrication, pricing, packaging, and sanitation technologies.
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3.00 Credits
Genetics and statistics as related to the genetic improvement of farm animals.
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