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Course Criteria
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3.00 Credits
Catalog Description: Instruction in preparation of vehicles for repair including removal and reinstallation of fenders, bumpers, trims, head and door liners, locks, handles, fascia, headers, doors, tailgates, deck lids, hatches, and hoods. Interpreting information from damage reports, planning repair sequences, selecting appropriate tools, and organizing removed parts for reinstallation are also included. Special emphasis on developing safe work habits. Prerequisite(s): None. Semester Credit Hours: 4 Lecture Hours / Week: 2 Lab Hours / Week: 9 Contact Hours / Semester: 176 State Approval Code: 16777215 Course Rationale: This course will provide the student the opportunity to gain the technical skills and develop the workplace competencies necessary for entry-level positions. In addition to technical training, students are expected to develop appropriate basic foundation skills in addition to interpersonal and problem-solving skills that are required in the dynamic workplace of today.
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3.00 Credits
Catalog Description: Continuation of ACCT 2301. An introduction to managerial accounting; cost accounting; uses of budgets; cost volume profit analysis; responsibility accounting; capital budgeting; analysis of financial reports. Prerequisite(s): Financial Accounting 2301 Semester Credit Hours: 3 Lecture Hours / Week: 3 Contact Hours / Semester: 48 State Approval Code: 16777215
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3.00 Credits
Catalog Description: 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. Prerequisite(s): None Semester Credit Hours: 3 Lecture Hours / Week: 3 Lab Hours / Week: 3 Contact Hours / Semester: 96 State Approval Code: 16777215 Course Rationale: The purpose of this course is to provide students with a basic understanding of the process of accounting for a service business proprietorship. After completion of this course, students should be able to complete basic accounting tasks in the workplace.
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3.00 Credits
Catalog Description: A study of accounting for merchandising, notes payable, notes receivable, valuation of receivables and equipment, and valuation of inventories in a manual and computerized environment. Prerequisite(s): Completion of ACNT 1303 with a passing grade. Semester Credit Hours: 3 Lecture Hours / Week: 3 Lab Hours / Week: 3 Contact Hours / Semester: 96 State Approval Code: 16777215 Course Rationale: The purpose of this course is to provide students with a basic understanding of the process of accounting for a merchandising corporation. After completing this course students should be able to complete basic accounting tasks in a corporate merchandising workplace.
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3.00 Credits
Catalog Description: Introduction to utilizing the computer in maintaining accounting records, making management decisions, and processing common business applications with primary emphasis on a general ledger package. Prerequisite(s): ACCT 1301 or 2301 Semester Credit Hours: 3 Lecture Hours / Week: 3 Lab Hours / Week: 3 Contact Hours / Semester: 96 State Approval Code: 16777215
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3.00 Credits
Catalog Description: Principles and systems of breeding, feeding, management and health maintenance of beef cattle. Trends and advancements in the industry including marketing strategies. Prerequisite(s): Agri. 1419 or consent of instructor Semester Credit Hours: 3 Lecture Hours / Week: 3 Lab Hours / Week: 2 Contact Hours / Semester: 80 State Approval Code: 16777215
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3.00 Credits
Catalog Description: Fundamentals of selection, breeding, nutrition, management and training of western working and pleasure horses. Includes functional anatomy, soundness, and health care. Prerequisite(s): None. Semester Credit Hours: 3 Lecture Hours / Week: 3 Lab Hours / Week: 2 Contact Hours / Semester: 80 State Approval Code: 16777215
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3.00 Credits
Catalog Description: A survey of modern agricultural industry in its unique relationship to human and natural resources. Contemporary agricultural problems and issues. Career opportunities and academic areas of study in agriculture. Prerequisite(s): None. Semester Credit Hours: 1 Lecture Hours / Week: 1 Contact Hours / Semester: 16 State Approval Code: 16777215
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3.00 Credits
Catalog Description: The biological and scientific aspects of modern industrial food supply systems. Basic principles in flood classification, processing, preservation and quality control. Impact of processing techniques on the aesthetic and nutritional qualities of food products. Prerequisite(s): None Semester Credit Hours: 3 Lecture Hours / Week: 3 Contact Hours / Semester: 48 State Approval Code: 16777215
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3.00 Credits
Catalog Description: Structure, growth, development, maintenance, and use of horticultural plants. Propagation principles and environmental factors in greenhouse and nursery production. Prerequisite(s): None Semester Credit Hours: 4 Lecture Hours / Week: 3 Lab Hours / Week: 3 Contact Hours / Semester: 96
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