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Course Criteria
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1.00 Credits
Principles of safe horse handling practices and applied horse management skills, taught through experiential activities. Pre: 1454, 1464. (2L,1 Credits)
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2.00 Credits
Appropriate care and resulting well-being of dogs, cats, and other animals that are used primarily for companionship and recreation require knowledge of their evolution, natural habitats, species and breed characteristics, behavior, breeding, feeding, housing and training. This course integrates these topics to promote a symbiotic human-animal relationship. Information regarding the scope and impact of the companion animal industry will be discussed along with a survey of associated careers. Pre: BIOL 1106. (2H,2 Credits).
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1.00 Credits
Intermediate work in horseback riding with special emphasis on development of the forward seat and skills required for jumping. Elementary dressage movements. I,II. Pass/Fail only. Pre: 1624. (4L,1 Credits)
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1.00 Credits
Introduction of jumping skills for the unskilled as well as review of jumping skills for experienced riders. Rider should have skills at trot and canter. I,II. Pass/Fail only. Pre: 2524. (4L,1 Credits).
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2.00 Credits
Evaluation of equine conformation as related to locomotion, athletic performance and soundness. Basic understanding of breed standards, gaits, and rules and regulations pertaining to various equine sports disciplines, from both domestic and global perspectives. Investigation of current scientific literature regarding equine conformation and biomechanics. (1H,2L,2 Credits).
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3.00 Credits
Pass/Fail only. Variable credit course.
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3.00 Credits
Pass/Fail only. Variable credit course.
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3.00 Credits
Variable credit course.
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2.00 Credits
Important issues in animal agriculture, problem solving and management related decision making. The transition from student life to work I the livestock and poultry industries. I, II. (1H,3L,2 Credits)
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4.00 Credits
Study of meat science starting with the live animal through the utilization as a muscle food. Fundamentals in live animal evaluation, slaughter, fabrication, fresh meat, byproduct utilization, and processed meats. The physical, chemical, physiological, and microbiological properties of meat as related to meat composition, quality, nutrition, and safety. Even years. I. Pre: ALS 2304, CHEM 1036. (2H,6L,4 Credits).
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