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Course Criteria
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3.00 Credits
Accounting concepts and their application in transaction analysis and financial statement preparation; analysis of financial statements; and asset and equity accounting in proprietorships, partnerships, and corporations. Introduction to cost behavior, budgeting, responsibility accounting, cost control, and product costing.
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3.00 Credits
Accounting concepts and their application in transaction analysis and financial statement preparation; analysis of financial statements; and asset and equity accounting in proprietorships, partnerships, and corporations. Introduction to cost behavior, budgeting, responsibility accounting, cost control, and product costing.
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3.00 Credits
A study of analyzing, classifying, and recording business transactions in a manual and computerized environment. Emphasis on understanding the complete accounting cycle and preparing financial statements, bank reconciliations, and payroll. Recommend MATH 0300 be taken before or concurrently.
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3.00 Credits
A capstone course that provides students the opportunity to apply the knowledge and skills gained in the program. The course should be taken after completing specific specialized courses in the program.
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3.00 Credits
Planning and application of farm and ranch maintenance equipment. Includes basic repair and adjustment to tractors and other agricultural equipment and design and use of maintenance records.
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2.00 Credits
Overview of world agriculture, nature of the industry, resource conservation, and the American agricultural system, including production, distribution, and marketing.
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3.00 Credits
Principles and practices in the development, production, and management of field crops including plant breeding, plant diseases, soils, insect control, and weed control.
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3.00 Credits
Scientific animal agriculture. Importance of livestock and meat industries. Selection, reproduction, nutrition, management, and marketing of beef cattle, swine, sheep, goats, and horses.
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3.00 Credits
Operations in the movement of agricultural commodities from producer to consumer, including the essential marketing functions of buying, selling, transporting, storing, financing, standardizing, pricing, and risk bearing.
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3.00 Credits
Biological and scientific aspects of modern industrial food supply systems. Food classification, modern processing, and quality control
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