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Course Criteria
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3.00 Credits
The frontier and its impact on American culture examined through a survey of paintings, sculpture, photography, film, television, and other forms of popular imagery. The frontier as a zone of cultural interaction that is seldom tied to a single culture. ( Same course as ART 4633)
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3.00 - 12.00 Credits
3 credits, max 12. In-depth study of a particular period or era in American historical experience. Examples include The Ragtime Era, The Jazz Age, The Great Depression, The Season of 1954-1955, The Sixties, Contemporary America, The Romantic Revolutionaries (1905-1914), The Postwar Era, American Avant Garde, The South and 30's Expression, The Civil Rights Movement, The American Twenties, The Fifties, America Between the Wars, The Colonial Period, The Aspirin Age, and Post Modern America. Topics vary by semester.
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3.00 Credits
Writing of senior thesis based on original research and its analysis and evaluation or completion of independent project based on practical community experience.
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3.00 Credits
1-3 credits, max 6. An internship opportunity which combines independent study and practical fieldwork experience focusing on a particular problem or topic related to America culture and experience. (Examples: Internship in Archival Fieldwork, Material Culture Fieldwork, Museum Management, Sound Recordings and Native American Heritage Site).
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3.00 Credits
Student development through connections among the student's major curriculum, career goals specific to animal or food science, and eventual careers and career development through resume building and networking.
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3.00 Credits
Lab 2. An introductory course describing the principles, methods, applications and value of biological research with farm animals. Course also offered for honors credit.
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3.00 Credits
Lab 4. Prerequisite(s): 1124. Using tools for selection including performance records, pedigree information and visual appraisal, in the evaluation of cattle, swine, sheep, horses and poultry.
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3.00 Credits
Lab 2. Nutrients and their functions, nutrient requirements of the various classes of livestock; composition and classification of feed stuffs and ration formulation. Not required of animal science majors.
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3.00 Credits
Lab 2. Prerequisite(s): 1124. Evaluation of carcasses and wholesale cuts of beef, pork, and lamb. Factors influencing grades, yields and values in cattle, swine and sheep. ( Same course as FDSC 2253)
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3.00 Credits
Lab 4. Prerequisite(s): 2253. Classifying and grading carcasses and wholesale cuts of beef, pork and lamb; factors influencing quality and value. (Same course as FDSC 3182)
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