• Course Description: This course provides an introduction to the economics of agricultural production, marketing, pricing, income and decision making involving farm operations that include government policies, and programs related to agricultural and socioeconomic problems of farmers. (Note: 3 Lecture Credits)

  • Course Description: This course is designed to provide the students with needed practical skills in an agricultural setting in the following two options Land Grant Research Station or On-Farm Work. (Note: 1 lab credit) 

  • Course Description: The basic principles of horticultural crop production which include growth, development, reproduction and propagation, management of the crop environment; soil fertility, plant nutrition, water, temperature, light and wind, weeds, pests and diseases. Study of production practices of world and local food crops. Practical sessions to complement lectures should include field visits and laboratory exercises. (Note: 3 lecture credits and 1 lab credit)

  • Course Description: A supplement to ANS 150A that provides a complete, indepth, introductory animal science course.  This two-credit discussion and lecture course will provide further detail on livestock anatomy, physiology, nutrition, genetics and global livestock systems.  This course is intended to be a more rigorous scientific examination of livestock production. (Note: 2 lecture credits)

  • Course Description: This course provides a comprehensive overview of wildlife, wetlands and marine natural resources. Special emphasis is on local species, communities and ecosystems. Laboratories are field-oriented, focusing on identification and measurement of resource conditions. (Note: 4 lecture credits)

  • Course Description: This course is an introduction to the science of nutrition as it applies to everyday life. The goal is to teach students how to apply the logic of science to their own nutritional concerns. Topics include the six major nutrients: carbohydrates, lipids (fats), proteins, vitamins, minerals and water. The course will also examine the human body, energy balance, weight control, the digestive process, life stages, and diseases as they relate to nutrition and fitness. (Note: 3 lecture credits)

  • Course Description: This course is an introduction to the science of nutrition as it applies to everyday life. The goal is to teach students how to apply the logic of science to their own nutritional concerns. Topics include the six major nutrients: carbohydrates, lipids (fats), protein, vitamins, minerals, and water. The course will also examine the human body, energy balance, weight control, the digestive process, life stages, and diseases as they relate to nutrition and fitness. (Note: 3 lecture credits)