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Course Criteria
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3.00 Credits
Prerequisite: AHR 110 or AHR 113 Corequisite: None This course covers the principles of air source and water source heat pumps. Emphasis is placed on safety, modes of operation, defrost systems, refrigerant charging, and system performance. Upon completion, students should be able to understand and analyze system performance and perform routine service procedures. (Sp.)
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3.00 Credits
Prerequisite: AHR 111 or ELC 111 Corequisite: None This course covers the types of controls found in residential and commercial comfort systems. Topics include electrical and electronic controls, control schematics and diagrams, test instruments, and analyis and troubleshooting of electrical systems. Upon completion, students should be able to diagnose and repair common residential and commercial comfort system controls. (Sp.)
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3.00 Credits
Prerequisite: None Corequisite: None This course covers the requirements for the EPA certifi cation examinations. Topics include small appliances, high pressure systems, and low pressure systems. Upon completion, students should be able to demonstrate knowledge of refrigerants and be prepared for the EPA certifi cation examinations. (F.)
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3.00 Credits
Prerequisite: None Corequisite: None This course introduces the principles and concepts of conventional residential heating and cooling system design. Topics include heating and cooling load estimating, basic psychometrics, equipment selection, duct system selection, and system design. Upon completion, students should be able to design a basic residential heating and cooling system. (Sp.)
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3.00 Credits
Prerequisite: None Corequisite: None This course introduces the livestock industry. Topics include nutrition, reproduction, production practices, diseases, meat processing, and marketing. Upon completion, students should be able to demonstrate a basic understanding of livestock production practices and the economic impact of livestock in North Carolina. (F.)
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3.00 Credits
Prerequisite: None Corequisite: None This course covers the fundamentals of animal feeding and nutrition. Topics include nutrient requirements, digestion, feed formulation, and classifi cation. Upon completion, students should be able to demonstrate a knowledge of nutritional requirements and feeding practices of farm animals. (F.)
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3.00 Credits
Prerequisite: None Corequisite: None This course provides an introduction to the beef cattle industry. Topics include reproduction, cattle management, marketing, anatomy and physiology, and pasture management. Upon completion, students should be able to demonstrate a basic understanding of beef cattle production practices and the economic impact of the beef cattle industry in North Carolina. (Sp.)
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3.00 Credits
Prerequisite: None Corequisite: None This course provides an introduction to the poultry industry. Topics include anatomy and physiology, reproduction, incubation, and husbandry. Upon completion, students should be able to demonstrate a basic understanding of poultry production and the economic impact of the poultry industry in North Carolina. (F.)
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3.00 Credits
Prerequisite: None Corequisite: None This course provides an introduction to the swine industry. Topics include basic skills for breeding, farrowing, nursery, and grower/fi nisher. Upon completion, students should be able to demonstrate a basic understanding of swine production practices and the economic impact of the swine industry in North Carolina. (Sp.)
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3.00 Credits
Prerequisite: ANS 140 Corequisite: None This course is designed to expand topics covered in ANS 140. Emphasis is placed on management techniques as they relate to breeding, farrowing, nursery, and grower/fi nisher. Upon completion, students should be able to analyze and respond to management and production problems as they occur on the farm. (F.)
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