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AGSC 186: Entomology
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
The anatomy, identification, life cycles and control of insects detrimental to both plants and humans are studied. Both chemical and biological control methods are discussed. Insect identification is stressed in the laboratory portion of the course. Proper handling and application of insecticides is emphasized. An insect collection is required.
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AGSC 227: Intro to Plant Biotechnology
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
This course is an introduction to plant biotechnology, with an emphasis on the issues in the use of biotechnology and techniques used for gene transfer into plants. Students will learn how biotechnology can be used for continuous improvement of people's lives. The students who successfully complete this course will have a better appreciation of the differences and similarities between traditional plant breeding and modern molecular breeding. The student will also have a better awareness of the issues invovled in the application of biotechnology to scientific investigations in general and to plant improvement in particular, and will be able to form an informed opinion on whether or not biotechnology should be applied to some hotly debated areas, such as genetically modified organisms including animals. Prerequisite: BIOL116 or BIOL101
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AGSC 281: Plant Pathology
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
A study of the major parasitic agents capable of causing plant diseases, their modes of action, their potential hosts and effective means of control. Laboratory experiences allow the student to make extensive investigations of diseases of particular concern to the horticulturist and agronomist. Special projects include a collection of economics plant diseases. Prerequisite: BIOL116 or BIOL101
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AGSC 281 - Plant Pathology
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AGSC 310: Mng Multicultural Wrkfrc in Ag
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
The course will provide an exposure to the culture and language of primarily hispanic groups living and working in the United States. Topics presented will foster an understanding of the challenges of adapting to and working in a foreign culture for both employees and employers. Students will learn about best practices for human resource management of migrant and/or immigrant agricultural employees. This will include practice and skill development in Spanish language pertinent to specialized agricultural workplaces.
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AGSC 399: Mng Multicultral Wrkfrc in Ag
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
The course will provide an exposure to the culture and language of primarily Hispanic groups living and working in agriculture in the United States. Topics presented will foster an understanding of the challenges of adapting to and working in a foreign culture for both employees and employers. Students will learn about best practices for human resource management of migrant and/or immirgant agicultural employees. This will include practice and skill development in Spanish language pertinent to specialized agricultural workplaces.
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AGSC 399 - Mng Multicultral Wrkfrc in Ag
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AMSL 145: American Sign Language I
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
In introductory focus upon American Sign Language techniques, emphasizing receptvie, expressive and interactive skills. Students utilize eyes, hands, facial and body postures in transmitting and receiving grammatical information. Additional topics include culture and heritage of deaf people in America.
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AMSL 145 - American Sign Language I
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AMSL 146: American Sign Language II
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
This course will continue the introduction to American Sign Language techniques. The focus is on receptive skills, and students are required to give presentations, concentrating on interactive skills. Additional vocabulary is introduced, and increased utilization of body language and posture is encouraged. Students are required to read and discuss articles on deaf education and main-streaming. Deaf guests are an integral part of this course. Prerequisite: AMSL145
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ANSC 107: Meat Products
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
Principles and practice in the slaughtering and cutting of farm animals; preparation of animals and poultry for slaughter; wrapping, packaging, and processing of meat for home use and market.
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ANSC 107 - Meat Products
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ANSC 108: Sel/Cut Meat Restaurant Use
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
Emphasis will be on buying, cutting, grading and identification of institutional and restaurant cuts of beef, pork and lamb. Included in the course are the sanitation aspects of meat handling. Portion control of meat productions will also be emphasized. This course is intended for culinary arts majors.
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ANSC 108 - Sel/Cut Meat Restaurant Use
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ANSC 109: Meat Animal Slaughtering
2.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
A practical two-hour laboratory slaughtering and/or processing various livestock species. Slaughtering and processing will be performed in accordance with Federal Meat Inspection regulations. Course may be repeated for credit. Prerequisite: AGBU111 or permission of the instructor.
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ANSC 109 - Meat Animal Slaughtering
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