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Course Criteria
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3.00 Credits
Students will be assigned to manage a four to five-horse race stable. Management duties expanded from ESTB 300 to include inventory, horse evaluations, billing, ordering supplies, budget development, and equipment operation. Students will train problem horses, fast-training trips. Evaluation procedures continued from ESTB 300. Theme for lecture session will be conditioning procedures, evaluating race fitness, exercise physiology and physiological profiling of the race horse. Prerequisite: ESTB 300 or ESCI 320 and 340 4 credits (1 lecture hour and 9 laboratory hours), fall semester
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3.00 Credits
Students assigned management of a 10 to 12 horse race stable. Responsibilities will include the complete management, health, training, conditioning and racing of horses. Students will be evaluated on effectiveness of management and training responsibilities. The theme for the lecture portion will concentrate on effective management techniques. Prerequisite: ESTB 350 4 credits (1 lecture hour and 9 laboratory hours), spring semester
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4.00 Credits
This course is designed to meet the requirements of New York state sanitary code part 650.4 relative to the training required to receive a New York state wastewater operator's license. The course includes fundamental concepts of wastewater treatment, laboratory procedures in process control, operational strategies for various methods of treatment, personnel management, development of in-plant safety and equipment maintenance programs, and public relations. 4 credits (short course, 60 contact hours) scheduled 4 times yearly, TBA
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3.00 Credits
This course is designed to meet the requirements of New York state sanitary code part 650.4 relative to the training required to receive a New York state wastewater operator's license. Topics covered include basic wastewater chemistry, an overview of the principles of chemistry and laboratory techniques and safety. The course is comprised primarily of laboratory exercises used to teach and provide practice with important laboratory tests and techniques. Prerequisite: ETC 101 1 credit (short course, 24 contact hours) scheduled 4 times yearly, TBA
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3.00 Credits
This course is designed to meet the requirements of New York state sanitary code part 650.4 relative to the training required to receive a New York state wastewater operator's license. The course includes an activated sludge process overview, modifications and variations, process control testing and calculations, nitrification, and process troubleshooting. Approximately half of the course is held at nearby treatment facilities. Prerequisite: ETC 101 1 credit, (short course, 24 contact hours), scheduled 5 times yearly, TBA
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3.00 Credits
This course is designed to meet the requirements of New York state sanitary code part 650.4 relative to the training required to receive a New York state wastewater operator's license. Topics covered include training skills, safety and health programs, budgeting, supervisory management, and public relations. The course is comprised primarily of group exercises used to teach and allow practice with vital supervisory skills and techniques. Prerequisite: ETC 101 3 credits (short course, 30 contact hours) scheduled 2 times yearly, TBA
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3.00 Credits
This course is designed to meet the requirements of New York state sanitary code part 650.4 relative to the training required to receive a New York state wastewater operator's license. Topics covered include residuals handling and beneficial reuse, effluent toxicity, comprehensive plant evaluation and troubleshooting, treatment plant design and construction, tertiary treatment and other advanced operations topics. Prerequisites: ETC 101, ETC 102, ETC 200 and ETC 210 2 credits (short course, 30 contact hours), scheduled 2 times yearly, TBA
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3.00 Credits
Presents food and cultural topics to Food majors and Travel and Tourism students. Lecture and laboratory sections will allow students to investigate sources of information and achieve hands-on experience with ethnic foods. Students will gain an appreciation of the importance of various foods in the tourism industry. $45.00 lab fee. 3 credits (1 lecture hour/week, 4 lab hours/week), fall semester
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3.00 Credits
An introduction to basic procedures and techniques for quantity food preparation as well as institutional food service equipment (use and maintenance). Also includes sanitation and math competency. 3 credits (1 lecture hour, 3 laboratory hours, 15 hours volume food service), fall semester
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1.00 Credits
A comprehensive course in food service sanitation designed to lead to national certification as a food service handler by the Education Foundation of the National Restaurant Association. 1 credit (15 lecture hours per semester), fall or spring semester
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