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Course Criteria
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3.00 Credits
A course designed to acquaint the student with the operation of a horse breeding farm. Teasing, breeding, foaling, mare and stallion care, and foal care are emphasized. Students manage the College's breeding facility. Required management participation involves time commitments, in addition to regularly scheduled class hours. 2 hours Lecture and 3 hours Laboratory - 3 credits
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3.00 Credits
This senior level course requires the student to draw upon previous equine and academic courses, as well as their personal experiences. Topics covered in this course include proper documentation and recordkeeping, facility design, operation, and management, insurance and risk management, marketing and advertising, financing, tax planning, and the law as it applies to the horse industry. Throughout this course students will research and develop a comprehensive business plan for an equine venture of their choice. 3 hours Lecture - 3 credits
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3.00 Credits
A semester exchange with Hartpury College in Gloucestershire, England for qualified Junior Equine Studies Majors. Students will purse modules in pertinent areas selected in consultation with program advisors. Optional modules may include: Equitation, Grassland Management, Equine Therapy, Equine Behavior, Stud Management, and Applied Equine Nutrition. Prerequisites include: 3.0 GPA, completion of application form, and approval of Hartpury Selection Committee. Contact the Director of Equine Studies for Application Information. * These Courses are for Equine Studies Majors only
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3.00 Credits
An introduction to the field of restaurant and foodservice management. Included is a discussion of the history of foodservice, the different types of foodservice operations, career opportunities available, future trends, and management. 3 hours Lecture - 3 credits
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3.00 Credits
A study of foods from cultures of a diverse range of countries by examining the foods they produce and their culinary traditions and practices. Lecture includes the respective geography, crop production, religion, history and sociology of each region. Preparation of ethnic meals in the laboratory is part of the ethnographic study of each region. The student will develop a sophisticated understanding of how the values and ways of life of peoples around the globe relate to the development of various foods. There is a fee for ingredients used in the course. 2 hours Lecture and 3 hours Laboratory - 3 credits
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3.00 Credits
This course explores the application of science and technology to foods. The goal of this course is for students to gain a basic understanding of molecular components of foods, relationships between food composition and food structures and functions, and the relationships of molecular properties to food characteristic and quality. The interaction, reaction, and evaluation of foods due to formulation, processing and preparation are considered. The economic, culinary performance, nutritional and food safety issues that relate to the processing and marketing of foods are also considered. Lectures elucidate the role of engineering, biotechnology, chemistry, biochemistry, nutrition, toxicology, and microbiology in supplying the world with safe and nutritious food. 2 hours Lecture and 3 hours Laboratory - 3 credits
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3.00 Credits
This course will provide a foundation of fundamental knowledge of standards, principles, and techniques required for food production. The physical characteristics of food components are introduced as students learn their selection, care, and preparation. Emphasis is placed on foodservice terminology and quantity production. 2 hours Lecture and 3 hours Laboratory - 3 credits
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3.00 Credits
The objective of this course is to illustrate to the student how the physical sciences are applied to the evaluation and processing of foods. Students will also work with computational methods which are applied in technical work and develop skills in writing technical reports. Prerequisite: Elementary Functions. 2 hours Lecture and 3 hours Laboratory - 3 credits
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3.00 Credits
Topics covered in this course include the microbiology of sanitation; communicable diseases associated with foods; insect and rodent control; chemistry of detergents and sanitizers; water and wastewater treatment; plant and equipment design; HACCP systems in food processing and foodservice; personnel training and motivation. 2 hours Lecture and 3 hours Laboratory - 3 credits
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4.00 Credits
Each student in Food Science and Management is required to spend 500 hours in approved jobs related to the student's major. Registration for each Employment Program must occur prior to the beginning of a relevant experience. Registration materials are available from the Office of Career and Life Education, located in Segal Hall - 4 credits.
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