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Course Criteria
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1.00 Credits
(1 Hour) Provides individuals with the necessary skills and knowledge to design and prepare a portfolio. A finished portfolio can be helpful in seeking educational goals such as scholarships or entrance requirements, or utilized in seeking employment.
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1.00 Credits
(1 Hour) Prerequisite: Permission of Instructor Provides opportunities for individuals to engage in advanced, specific projects in the discipline. The independent project must be of sufficient intensity to warrant the awarding of credit. In general, an individual, in cooperation with the instructor, must work out a detailed plan of study complete with resources to be consulted and an evaluation of the project.
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3.00 Credits
(3 Hours) Prerequisite: AB 114 Agriculture Orientation Introduces individuals to a course in the field of animal science. Emphasis on fundamental concepts of genetics, animal breeding, physiology, anatomy, nutrition, digestion, and their application to the livestock industry.
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1.00 Credits
(1 Hour) Prerequisite: AB 108 Principles of Animal Science Covers the origin, development, and adaptation of different breeds of livestock, the evaluation of livestock, including judging, grading, selection of livestock, and oral presentation of reasons.
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2.00 Credits
(2 Hours) Acquaints the individual with the various careers in agricul- ture. Emphasis is placed on career and job trends, setting individual academic goals, notes, designing a term study plan, and preparing for and taking tests. Each individual will also be taking a career assessment inventory and career aptitude test.
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3.00 Credits
(3 Hours) The course is designed to provide students with an overarching comprehension of growing grapes and other fruits, the manu- facture of wine and related products, and the potential for career opportunities in grape and wine production, tourism, and agri-tourism. The course will offer an overview of the development of the modern grape and wine industries. The students will be introduced to "wine farming" as a science with particular attention to the various steps and quality processes required for the pursuit of quality wine production. Coursework is expected to integrate lecture, discussion, and guest present- ers including industry managers and entrepreneurs as well as government support officials from state, local, or federal commerce, agricultural and revenue agencies.
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3.00 Credits
(3 Hours) The course is designed to provide students with an under- standing of business principles and practices of economics, management, marketing, and potential opportunities in grape and wine production, tourism, and agri-tourism. The course will offer an historical overview of the development of the modern grape and wine industry and the historical relationship between Kansas, the Midwest, and the wine centers of Europe (particularly France) and the United States' West Coast. The importance of educational career development as well as business planning will be emphasized. Coursework is ex- pected to integrate lecture, discussion, and guest presenters including industry managers and entrepreneurs as well as government support officials from state, local, or federal commerce, agricultural and revenue agencies.
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1.00 Credits
(1 Hour) Provides opportunities for individuals to engage in advanced, specific projects in the discipline. The independent project must be of sufficient intensity to warrant the awarding of credit. In general, an individual, in cooperation with the instructor, must work out a detailed plan of study complete with resources to be consulted and an evaluation of the project.
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3.00 Credits
(3 Hours) Masters basic economic principles (micro in nature). Produc- tion and management principles are studied. These include production costs and profit maximization, supply and demand, production, financial, and marketing management.
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4.00 Credits
(4 Hours) Prerequisite: PS 107 General Chemistry or PS 111 College Chemistry or 2 Years of H.S. Chemistry, AB 210 Crop Science w/lab, or Permission of Program Coordinator Covers the study of the physical, chemical, and biological properties of soils as they determine the nature of each soil and its crop productivity. This course will also cover soil manage- ment practices.
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