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Course Criteria
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1.00 - 4.00 Credits
INTERNSHIP IN ENGINEERING
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2.00 Credits
Designed for students in the AAS Drafting program who do not wish to continue their education beyond the AAS degree level. Students will learn to measure distance, elevation, and angles using surveying equipment; demonstrate equipment handling procedures; write out different methods of recording field data; and other skills required to perform surveying duties. The lab portion of this course will include intensive field work and learning the principles of surveying in a concentrated format. Prerequisite: Successful completion of or concurrent enrollment in MATH 1510. (1 hr lec, 2 hrs lab)
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2.00 Credits
This course is intended for students preparing for careers in health care. Students learn the foundations of nutrition and then apply those foundations to nutritional needs throughout the life cycle, to nutrition in clinical settings and in specific disease states. (2 hrs lec)
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3.00 Credits
Emphasizes the relationship of food to maintenance of health. Includes the human needs for energy and nutrients and their importance to the individual and society. Also stresses the importance of diet throughout the life cycle. (3 hrs lec)
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3.00 Credits
Covers growth and developmental patterns in physical, social, intellectual, and emotional areas in relation to children ages birth through eight. Includes opportunities to observe principles of growth in children through an assignment in a field experience setting and identifies developmentally appropriate activities to foster development of the whole child. (3 hrs lec, 2 hrs lab)
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3.00 Credits
Provides study of the fabrication of carcasses into cuts, associated processing techniques, selection, preparation, and utilization of meat. Explores concerns and opportunities of the producer, packer, processor, retailer, and food service. Prerequisite: Consent of instructor. (1.5 hrs lec, 3 hrs lab)
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3.00 Credits
Provides study of the fabrication of carcasses into cuts, associated processing techniques, selection, preparation, and utilization of meat. Explores concerns and opportunities of the producer, packer, processor, retailer, and food service. Prerequisite: Consent of instructor. (1.5 hrs lec, 3 hrs lab)
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2.00 Credits
Designed to enable students to properly care for and process game carcasses. Covers field care and aging; preparing sausage, and jerky; and curing/smoking poultry, fish, and wild game. (1 hr lec, 2 hrs lab)
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3.00 Credits
This course is designed to help students become financially literate and empower them with the ability to make good financial decisions. It is designed as a course that is appropriate for all college students, and will cover financial basics like budgeting, managing cash and savings, understanding consumer credit, and financial planning. (3 hrs lec)
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3.00 Credits
Students study the theory of corporate finance and the management of capital within a corporation or business. Time value of money, cash flow analysis, stock and bond valuations, risk and return, capital budgeting, capital structure, the cost of capital and dividend policy are also examined. Prerequisite: Successful completion of ACT 2010. (3 hrs lec)
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