Agribusiness Technology Degree

Related Certificates

FIRST SEMESTER

Course Description

This course introduces the college's physical,, academic, and social environment and promotes the, personal development essential for success., Topics include campus facilities and resources;, policies, procedures, and programs; study skills;, and life management issues such as health,, self-esteem, motivation, goal-setting, diversity,, and communication. Upon completion, students, should be able to function effectively within the, college environment to meet their educational, objectives.

Classroom Hours: 1

Course Description

This course covers all aspects of agricultural, chemicals. Topics include safety, environmental, effects, federal and state laws, pesticide, classification, sprayer calibration, and, licensing. Upon completion, students should be, able to calibrate a sprayer, give proper pesticide, recommendations (using integrated pest, management), and demonstrate safe handling of, pesticides.

Classroom Hours: 2

Lab/Shop Hours: 2

Course Description

This course introduces scientific and biological, concepts. Topics include basic chemistry, cell, structure and function, cell division, basic, genetic concepts, anatomical terminology, and, metric-English measurements and conversions. Upon, completion, students should be able to demonstrate, an understanding of basic chemistry, cell biology,, genetic concepts; anatomical terminology; and, metric-English measurements and conversions.

Classroom Hours: 2

Lab/Shop Hours: 2

BUS 151
Credits: 3

Course Description

This course introduces the basic concepts of, identity and communication in the business, setting. Topics include self-concept, values,, communication styles, feelings and emotions, roles, versus relationships, and basic assertiveness,, listening, and conflict resolution. Upon, completion, students should be able to distinguish, between unhealthy, self-destructive, communication, patterns and healthy, non-destructive, positive, communication patterns.

Classroom Hours: 3

WBL 110
Credits: 1

Course Description

This course covers basic knowledge necessary for, gaining and maintaining employment. Topics, include job search skills, work ethic, meeting, employer expectations, workplace safety, and, human relations. Upon completion, students, should be able to successfully make the, transition from, school to work.

Classroom Hours: 1

Course Description


*Credits are based on the course(s) selected

SECOND SEMESTER

Course Description

This course provides an introduction to basic, economic principles in agriculture. Topics, include supply and demand, the role of agriculture, in the economy, economic systems, and micro- and, macroeconomics. Upon completion, students should, be able to explain economic systems, interpret, supply and demand curves, and complete cost and, revenue production schedules.

Classroom Hours: 3

AGR 150
Credits: 3

Course Description

This course introduces basic calculations for, agricultural applications. Topics include the, metric system, land measurement, feed efficiency,, rate of gain, chemical calibration, and payroll., Upon completion, students should be able to, perform calculations that pertain to agricultural, production.

Classroom Hours: 3

AGR 170
Credits: 3

Course Description

This course covers the basic principles of soil, management and fertilization. Topics include, liming, fertilization, soil management, biological, properties of soil (including beneficial, microorganisms), sustainable land care practices, and the impact on soils, and plant nutrients. Upon, completion, students should be able to analyze,, evaluate, and properly amend soils/media according, to sustainable practices.

Classroom Hours: 2

Lab/Shop Hours: 2

Course Description

This course introduces computer concepts,, including fundamental functions and operations of, the computer. Topics include identification of, hardware components, basic computer operations,, security issues, and use of software applications., Upon completion, students should be able to, demonstrate an understanding of the role and, function of computers and use the computer to, solve problems.

Classroom Hours: 2

Lab/Shop Hours: 2

ENG 111
Credits: 3

Course Description

This course is designed to develop the ability to, produce clear writing in a variety of genres and, formats using a recursive process. Emphasis, includes inquiry, analysis, effective use of, rhetorical strategies, thesis development,, audience awareness, and revision. Upon, completion, students should be able to produce, unified, coherent, well-developed essays using, standard written English.

Classroom Hours: 3

*Credits are based on the course(s) selected

SUMMER SEMESTER (The following; Select 1 WBL course)

Course Description

This course provides a work-based learning, experience with a college-approved employer in an, area related to the student's program of study. , Emphasis is placed on integrating classroom, learning with related work experience. Upon, completion, students should be able to evaluate, career selection, demonstrate employability, skills, and satisfactorily perform work-related, competencies.

Clinical Hours: 10

Course Description

This course provides a work-based learning, experience with a college-approved employer in an, area related to the student's program of study. , Emphasis is placed on integrating classroom, learning with related work experience. Upon, completion, students should be able to evaluate, career selection, demonstrate employability, skills, and satisfactorily perform work-related, competencies.

Clinical Hours: 20

Course Description

This course will provide students with a clear, perspective on the principles, history and, practices of sustainable agriculture in our local, and global communities. Students will be, introduced to the economic, environmental and, social impacts of agriculture. Upon completion,, students will be able to identify the principles, of sustainable agriculture as they relate to basic, production practices.

Classroom Hours: 3

ANS 110
Credits: 3

Course Description

This course introduces the livestock industry., Topics include nutrition, reproduction, production, practices, diseases, meat processing, sustainable, livestock production, and marketing. Upon, completion, students should be able to demonstrate, a basic understanding of livestock production, practices and the economic impact of livestock, locally, regionally, state-wide, and, internationally.

Classroom Hours: 3

*Credits are based on the course(s) selected

THIRD SEMESTER

Course Description

This course covers the basic principles and, practices of accounting and bookkeeping as they, relate to the agricultural industry. Topics, include general accounting terminology, data entry, practices, and analysis of records for tax, purposes. Upon completion, students should be, able to complete a basic record book and analyze, records for tax purposes.

Classroom Hours: 1

Lab/Shop Hours: 4

AGR 213
Credits: 3

Course Description

This course covers the basic laws and financial, aspects affecting agriculture. Topics include, environmental laws, labor laws, contractual, business operations, assets, liabilities, net, worth, and funding sources. Upon completion,, students should be able to complete loan, application procedures and explain basic laws, affecting the agricultural industry.

Classroom Hours: 3

Course Description

This course is designed to be an overview of the, major functions of management. Emphasis is placed, on planning, organizing, controlling, directing,, and communicating. Upon completion, students, should be able to work as contributing members of, a team utilizing these functions of management.

Classroom Hours: 3

Course Description

This course, the second in a series of two, is, designed to teach professional communication, skills. Emphasis is placed on research,, listening, critical reading and thinking,, analysis, interpretation, and design used in oral, and written presentations. Upon completion,, students should be able to work individually and, collaboratively to produce well-designed business, and professional written and oral presentations.

Classroom Hours: 3

Course Description


*Credits are based on the course(s) selected

FOURTH SEMESTER

Course Description

This course introduces budgeting, farm analysis,, production costs, business organizations, and, general management principles. Topics include, enterprise budgets, partial budgets, whole farm, budgets, income analysis, and business, organizations. Upon completion, students should, be able to prepare and analyze a farm budget.

Classroom Hours: 3

Course Description

This course covers basic marketing principles for, agricultural products. Topics include buying,, selling, processing, standardizing, grading,, storing, and marketing of agricultural, commodities. Upon completion, students should be, able to construct a marketing plan for an, agricultural product.

Classroom Hours: 3

AGR 262
Credits: 3

Course Description

This course introduces the annual and perennial, weeds of economic importance in the southeast., Topics include the life cycles, flowering habits,, identification, and control of various weeds in, the Southeast. Upon completion, students should, be able to identify selected weeds and recommend, methods of control.

Classroom Hours: 2

Lab/Shop Hours: 3

Course Description


Course Description


*Credits are based on the course(s) selected

PROFESSIONAL ELECTIVES (Select 2)

ANS 110
Credits: 3

Course Description

This course introduces the livestock industry., Topics include nutrition, reproduction, production, practices, diseases, meat processing, sustainable, livestock production, and marketing. Upon, completion, students should be able to demonstrate, a basic understanding of livestock production, practices and the economic impact of livestock, locally, regionally, state-wide, and, internationally.

Classroom Hours: 3

Course Description

This course covers the fundamentals of animal, feeding and nutrition. Topics include nutrient, requirements, digestion, feed formulation, and, classification. Upon completion, students should, be able to demonstrate knowledge of nutritional, requirements and feeding practices of farm, animals.

Classroom Hours: 2

Lab/Shop Hours: 2

ANS 120
Credits: 3

Course Description

This course provides an introduction to the beef, cattle industry. Topics include reproduction,, cattle management, marketing, anatomy and, physiology, and pasture management (including, sustainable practices). Upon completion, students, should be able to demonstrate a basic, understanding of beef cattle production practices, and the economic and environmental impact of the, beef cattle industry locally, regionally,, state-wide, and internationally.

Classroom Hours: 2

Lab/Shop Hours: 2

ANS 130
Credits: 3

Course Description

This course provides an introduction to the, poultry industry. Topics include anatomy and, physiology, reproduction, incubation,, environmental issues, and husbandry. Upon, completion, students should be able to demonstrate, a basic understanding of poultry production and, the economic and environmental impact of the, poultry industry locally, regionally, state-wide,, and internationally.

Classroom Hours: 2

Lab/Shop Hours: 2

ANS 140
Credits: 3

Course Description

This course provides an introduction to the swine, industry. Topics include basic skills for, breeding, farrowing, nursery, environmental, issues, and grower/finisher. Upon completion,, students should be able to demonstrate a basic, understanding of swine production practices and, the economic and environmental impact of the swine, industry locally, regionally, state-wide, and, internationally.

Classroom Hours: 2

Lab/Shop Hours: 2

Course Description

This course is designed to expand topics covered, in ANS 140. Emphasis is placed on management, techniques as they relate to breeding, farrowing,, nursery, and grower/finisher. Upon completion,, students should be able to analyze and respond to, management and production problems as they occur, on the farm.

Classroom Hours: 2

Course Description

This course introduces proper animal waste, management. Emphasis is placed on waste, management practices, environmental laws and, issues relating to animal waste, soil and water, conservation, and dead animal disposal. Upon, completion, students should be able to calculate, proper application rates, apply best management, practices, and identify methods of animal waste, collection, storage, and utilization.

Classroom Hours: 3

Course Description

This course provides an introduction to sheep and, goat production. Topics include reproduction,, marketing, and production practices specific to, each species. Upon completion, students should be, able to demonstrate a basic understanding of sheep, and goat production practices and the economic, impact of each.

Classroom Hours: 2

Lab/Shop Hours: 2

ANS 180
Credits: 4

Course Description

This course provides an introduction to the, production of horses. Topics include anatomy and, physiology, reproduction, genetics, selection, and, basic management practices. Upon completion,, students should be able to demonstrate a basic, understanding of the production and management of, horses.

Classroom Hours: 3

Lab/Shop Hours: 2

Course Description

This course explores areas associated with, livestock production. Emphasis is placed on, monthly work schedules; qualities of a successful, manager; and recruiting, motivating, and retaining, employees. Upon completion, students should be, able to prepare a livestock management program,, write a resume, complete an interview, and, identify ways to improve community relations.

Classroom Hours: 3

ANS 213
Credits: 3

Course Description

This course covers principles of reproductive, physiology and their practical farm applications., Emphasis is placed on cattle and swine, reproduction. Upon completion, students should be, able to recognize reproductive anatomy, describe, hormone function, and be able to breed animals, naturally and artificially.

Classroom Hours: 2

Lab/Shop Hours: 2

ANS 230
Credits: 3

Course Description

This course is designed to expand topics covered, in ANS 130. Emphasis is placed on management, techniques as they relate to brooding, growing,, and housing poultry and the environmental needs of, various types of poultry. Upon completion,, students should be able to analyze and respond to, management and production problems as they occur.

Classroom Hours: 3

Course Description

This course provides an introduction to basic, economic principles in agriculture. Topics, include supply and demand, the role of agriculture, in the economy, economic systems, and micro- and, macroeconomics. Upon completion, students should, be able to explain economic systems, interpret, supply and demand curves, and complete cost and, revenue production schedules.

Classroom Hours: 3

Course Description

This course covers fundamentals of maintenance and, repair of farm facilities and equipment. Topics, include safe use of hand tools and farm machinery,, carpentry, concrete, painting, wiring, welding,, plumbing, and calculating costs and materials, needed. Upon completion, students should be able, to answer theoretical questions on topics covered, and assist with maintenance and repair of farm, facilities and equipment.

Classroom Hours: 1

Lab/Shop Hours: 3

Course Description

This course will emphasize the building and, maintaining of healthy soil, plant and insect, biological cycles as the key to pest and disease, management. Course content includes study of, major pests and diseases, including structure,, life cycle, and favored hosts; and biological and, least toxic methods of chemical control. Upon, completion, students will be able to identify and, recommend methods of prevention and control of, selected insects and diseases.

Classroom Hours: 3

Course Description

This course will provide students with a clear, perspective on the principles, history and, practices of sustainable agriculture in our local, and global communities. Students will be, introduced to the economic, environmental and, social impacts of agriculture. Upon completion,, students will be able to identify the principles, of sustainable agriculture as they relate to basic, production practices.

Classroom Hours: 3

Course Description

This course covers all aspects of agricultural, chemicals. Topics include safety, environmental, effects, federal and state laws, pesticide, classification, sprayer calibration, and, licensing. Upon completion, students should be, able to calibrate a sprayer, give proper pesticide, recommendations (using integrated pest, management), and demonstrate safe handling of, pesticides.

Classroom Hours: 2

Lab/Shop Hours: 2

Course Description

This course covers all aspects of agricultural, chemicals. Topics include safety, environmental, effects, federal and state laws, pesticide, classification, sprayer calibration, and, licensing. Upon completion, students should be, able to calibrate a sprayer, give proper pesticide, recommendations, and demonstrate safe handling of, pesticides.

Classroom Hours: 2

Course Description

This course covers all aspects of agricultural, chemicals. Topics include safety, environmental, effects, federal and state laws, pesticide, classification, sprayer calibration, and, licensing. Upon completion, students should be, able to calibrate a sprayer, give proper pesticide, recommendations, and demonstrate safe handling of, pesticides.

Lab/Shop Hours: 2

AGR 150
Credits: 3

Course Description

This course introduces basic calculations for, agricultural applications. Topics include the, metric system, land measurement, feed efficiency,, rate of gain, chemical calibration, and payroll., Upon completion, students should be able to, perform calculations that pertain to agricultural, production.

Classroom Hours: 3

AGR 160
Credits: 3

Course Description

This course introduces the basic principles of, botany that pertain to agricultural production., Emphasis is placed on the anatomy and physiology, of flowering plants. Upon completion, students, should be able to identify and explain plant, systems.

Classroom Hours: 2

Lab/Shop Hours: 2

AGR 170
Credits: 3

Course Description

This course covers the basic principles of soil, management and fertilization. Topics include, liming, fertilization, soil management, biological, properties of soil (including beneficial, microorganisms), sustainable land care practices, and the impact on soils, and plant nutrients. Upon, completion, students should be able to analyze,, evaluate, and properly amend soils/media according, to sustainable practices.

Classroom Hours: 2

Lab/Shop Hours: 2

AGR 170C
Credits: 2

Course Description

This course covers the basic principles of soil, fertilizing. Topics include liming, fertilization,, management, and plant nutrients. Upon completion,, students should be able to give nutrient and, liming recommendations for soils.

Classroom Hours: 2

AGR 170L
Credits: 1

Course Description

This course covers the basic principles of soil, fertilizing. Topics include liming, fertilization,, management, and plant nutrients. Upon completion,, students should be able to give nutrient and, liming recommendations for soils.

Lab/Shop Hours: 2

Course Description

This course covers the basic principles and, practices of accounting and bookkeeping as they, relate to the agricultural industry. Topics, include general accounting terminology, data entry, practices, and analysis of records for tax, purposes. Upon completion, students should be, able to complete a basic record book and analyze, records for tax purposes.

Classroom Hours: 1

Lab/Shop Hours: 4

Course Description

This course introduces budgeting, farm analysis,, production costs, business organizations, and, general management principles. Topics include, enterprise budgets, partial budgets, whole farm, budgets, income analysis, and business, organizations. Upon completion, students should, be able to prepare and analyze a farm budget.

Classroom Hours: 3

AGR 213
Credits: 3

Course Description

This course covers the basic laws and financial, aspects affecting agriculture. Topics include, environmental laws, labor laws, contractual, business operations, assets, liabilities, net, worth, and funding sources. Upon completion,, students should be able to complete loan, application procedures and explain basic laws, affecting the agricultural industry.

Classroom Hours: 3

Course Description

This course covers basic marketing principles for, agricultural products. Topics include buying,, selling, processing, standardizing, grading,, storing, and marketing of agricultural, commodities. Upon completion, students should be, able to construct a marketing plan for an, agricultural product.

Classroom Hours: 3

AGR 261
Credits: 3

Course Description

This course provides a basic introduction to field, and forage crops. Topics include forage crops,, field crops, seed selection, fertility management,, field preparation, harvesting, and storage. Upon, completion, students should be able to demonstrate, a knowledge of forage and field crop production, practices.

Classroom Hours: 2

Lab/Shop Hours: 2

AGR 262
Credits: 3

Course Description

This course introduces the annual and perennial, weeds of economic importance in the southeast., Topics include the life cycles, flowering habits,, identification, and control of various weeds in, the Southeast. Upon completion, students should, be able to identify selected weeds and recommend, methods of control.

Classroom Hours: 2

Lab/Shop Hours: 3

AGR 262C
Credits: 2

Course Description

This course introduces the annual and perennial, weeds of economic importance in the southeast., Topics include the life cycles, flowering habits,, identification, and control of various weeds in, the southeast. Upon completion, students should be, able to identify selected weeds and recommend, methods of control.

Classroom Hours: 2

AGR 262L
Credits: 1

Course Description

This course introduces the annual and perennial, weeds of economic importance in the southeast., Topics include the life cycles, flowering habits,, identification, and control of various weeds in, the southeast. Upon completion, students should be, able to identify selected weeds and recommend, methods of control.

Classroom Hours: 3

Course Description

This course includes a study of spring organic, crop production practices, including vegetables,, cut flowers, and culinary and medicinal herbs., Topics include variety selection, production, methods, and record keeping procedures for, certification. Upon completion, students will be, able to demonstrate a knowledge of organic crop, production appropriate for the spring season.

Classroom Hours: 2

Lab/Shop Hours: 2

Course Description

This course is designed to introduce basic soil, and water conservation practices. Topics include, waterways, strip cropping, terracing, ditching,, conservation farming, and water quality. Upon, completion, students should be able to operate a, differential level, interpret a farm plan, and, explain water quality principles.

Classroom Hours: 2

Course Description

This course is designed to introduce basic soil, and water conservation practices. Topics include, waterways, strip cropping, terracing, ditching,, conservation farming, and water quality. Upon, completion, students should be able to operate a, differential level, interpret a farm plan, and, explain water quality principles.

Lab/Shop Hours: 2

Course Description

This course covers the principles of reproduction,, growth development, species characteristics,, establishment and maintenance of golf courses and, sports fields, and lawns. Topics include, principles of reproduction, growth development,, species characteristics, establishment and, maintenance of golf courses and sports fields, and, lawn applications. Upon completion, students, should be able to identify turfgrass species and, develop an establishment and maintenance plan for, high quality turf areas in accordance with, sustainable practices.

Classroom Hours: 3

Lab/Shop Hours: 2

Course Description

This course provides an in-depth study of, turfgrass. Topics include principles of, reproduction, growth development, species, characteristics, establishment and maintenance of, golf courses and sports fields, and lawn, applications. Upon completion, students should be, able to identify turfgrass species through, characteristics and reproductive stages and, develop an establishment and maintenance plan for, high quality turf areas.

Classroom Hours: 3

Course Description

This course provides an in-depth study of, turfgrass. Topics include principles of, reproduction, growth development, species, characteristics, establishment and maintenance of, golf courses and sports fields, and lawn, applications. Upon completion, students should be, able to identify turfgrass species through, characteristics and reproductive stages and, develop an establishment and maintenance plan for, high quality turf areas.

Lab/Shop Hours: 2

Course Description

This course covers the basic techniques involved, in the design, layout, installation, and use of, water-wise turfgrass irrigation systems. Topics, include types of irrigation systems, components of, the systems, materials available for use, and, economic considerations. Upon completion, students, should be able to complete a functional design for, a turfgrass irrigation system according to, sustainable practices.

Classroom Hours: 2

Lab/Shop Hours: 4

Course Description

This course covers the basic techniques involved, in the design, layout, installation, and use of, turfgrass irrigation systems. Topics include types, of irrigation systems, components of the systems,, materials available for use, and economic, considerations. Upon completion, students should, be able to complete a functional design for a, turfgrass irrigation system.

Classroom Hours: 2

Course Description

This course covers the basic techniques involved, in the design, layout, installation, and use of, turfgrass irrigation systems. Topics include types, of irrigation systems, components of the systems,, materials available for use, and economic, considerations. Upon completion, students should, be able to complete a functional design for a, turfgrass irrigation system.

Lab/Shop Hours: 4

Course Description

This course introduces the tasks of landscape, maintenance. Emphasis is placed on lawns, shrubs,, trees, flowers, and ground covers. Upon, completion, students should be able to maintain a, landscape area on a year-round schedule.

Classroom Hours: 2

Lab/Shop Hours: 2

TRF 210
Credits: 3

Course Description

This course covers the operation and maintenance, of specialized turfgrass management equipment., Topics include small engine use and repair;, operation, maintenance, and repair of turfgrass, management equipment; organization of shop areas;, and safety considerations. Upon completion,, students should be able to operate and maintain, turfgrass management equipment.

Classroom Hours: 1

Lab/Shop Hours: 4

TRF 210C
Credits: 1

Course Description

This course covers the operation and maintenance, of specialized turfgrass management equipment., Topics include small engine use and repair;, operation, maintenance, and repair of turfgrass, management equipment; organization of shop areas;, and safety considerations. Upon completion,, students should be able to operate and maintain, turfgrass management equipment.

Classroom Hours: 1

TRF 210L
Credits: 2

Course Description

This course covers the operation and maintenance, of specialized turfgrass management equipment., Topics include small engine use and repair;, operation, maintenance, and repair of turfgrass, management equipment; organization of shop areas;, and safety considerations. Upon completion,, students should be able to operate and maintain, turfgrass management equipment.

Lab/Shop Hours: 4

TRF 230
Credits: 2

Course Description

This course introduces specific sports field, design, installation, and maintenance. Topics, include natural grass croquet courts and baseball,, soccer, and football fields. Upon completion,, students should be able to perform specific tasks, in layout, field marking, and preparing for, tournament play.

Classroom Hours: 1

Lab/Shop Hours: 2

Course Description

This course covers detection and identification of, turfgrass pests with emphasis on methods of, sustainable management. Topics include pest, identification with an understanding of pesticides, used, application procedures, and costs involved, in sustainable management programs. Upon, completion, students should be able to identify, turfgrass pests, select the proper pesticide,, develop pest management programs, and/or use, integrated pest management.

Classroom Hours: 2

Lab/Shop Hours: 2

TRF 260
Credits: 4

Course Description

This course covers the principles and practices, involved in turfgrass management. Topics include, choosing the best management practice in mowing,, pest control, fertilization, irrigation, traffic, control, air control, budgeting, and materials, procurement. Upon completion, students should be, able to demonstrate knowledge of the principles, covered and select and apply the best practices in, turfgrass management.

Classroom Hours: 3

Lab/Shop Hours: 2

FOR 121
Credits: 4

Course Description

This course covers field identification,, classifications, uses, and nomenclature of trees., Emphasis is placed on silvics, characteristics,, commercial importance, and wildlife benefits of, trees. Upon completion, students should be able, to identify trees and understand their uses.

Classroom Hours: 2

Lab/Shop Hours: 6

FOR 121C
Credits: 2

Course Description

This course covers field identification,, classifications, uses, and nomenclature of trees., Emphasis is placed on silvics, characteristics,, commercial importance, and wildlife benefits of, trees. Upon completion, students should be able to, identify trees and understand their uses.

Classroom Hours: 2

FOR 121L
Credits: 2

Course Description

This course covers field identification,, classifications, uses, and nomenclature of trees., Emphasis is placed on silvics, characteristics,, commercial importance, and wildlife benefits of, trees. Upon completion, students should be able to, identify trees and understand their uses.

Lab/Shop Hours: 6

FOR 131
Credits: 3

Course Description

This course introduces basic land and tree, measurement equipment and mapping techniques., Emphasis is placed on developing skills for land,, tree, and log measurements. Upon completion,, students should be able to accurately use land and, tree measurement equipment.

Classroom Hours: 3

Lab/Shop Hours: 2

FOR 131C
Credits: 2

Course Description

This course introduces basic land and tree, measurement equipment and mapping techniques., Emphasis is placed on developing skills for land,, tree, and log measurements. Upon completion,, students should be able to accurately use land and, tree measurement equipment.

Classroom Hours: 2

FOR 131L
Credits: 1

Course Description

This course introduces basic land and tree, measurement equipment and mapping techniques., Emphasis is placed on developing skills for land,, tree, and log measurements. Upon completion,, students should be able to accurately use land and, tree measurement equipment.

Lab/Shop Hours: 3

Course Description

This course introduces potential life threatening, or serious injury situations that may occur during, outdoor activities and basic orienteering. Topics, include injuries by mechanical equipment, plants,, animals, and climatic conditions and the proper, treatment for each situation. Upon completion,, students should be able to respond to emergency, situations which may occur in a forest, environment.

Classroom Hours: 1

Lab/Shop Hours: 3

Course Description

This course introduces potential life threatening, or serious injury situations that may occur during, outdoor activities and basic orienteering. Topics, include injuries by mechanical equipment, plants,, animals, and climatic conditions and the proper, treatment for each situation. Upon completion,, students should be able to respond to emergency, situations which may occur in a forest, environment.

Classroom Hours: 1

Course Description

This course introduces potential life threatening, or serious injury situations that may occur during, outdoor activities and basic orienteering. Topics, include injuries by mechanical equipment, plants,, animals, and climatic conditions and the proper, treatment for each situation. Upon completion,, students should be able to respond to emergency, situations which may occur in a forest, environment.

Lab/Shop Hours: 3

Course Description

This course introduces the relationships within, the forest and its various uses. Emphasis is, placed on forest history, ecology, protection,, management, policies, and practices. Upon, completion, students should be able to discuss the, relationship of the forest and its use to the, welfare of mankind.

Classroom Hours: 3

FOR 173
Credits: 3

Course Description

This course covers concepts of soils and water, including physical and chemical soil properties., Emphasis is placed on soil sampling,, identification, plant-site relationships, water, movement, and properties. Upon completion,, students should be able to relate soil and water, characteristics to forest growth and water, quality.

Classroom Hours: 2

Lab/Shop Hours: 3

Course Description

This course provides an overview of wildlife and, environmental issues pertaining to the ecological,, social, and economic aspects of forestry. Topics, include wildlife management, wetland delineation,, endangered species detection, protection,, landowner rights, liabilities, regulations, and, law. Upon completion, students should be able to, demonstrate a knowledge of how wildlife and, environmental issues affect forestry in the United, States.

Classroom Hours: 2

Lab/Shop Hours: 3

Course Description

This course provides an overview of wildlife and, environmental issues pertaining to the ecological,, social, and economic aspects of forestry. Topics, include wildlife management, wetland delineation,, endangered species detection, protection,, landowner rights, liabilities, regulations, and, law. Upon completion, students should be able to, demonstrate a knowledge of how wildlife and, environmental issues affect forestry in the United, States.

Classroom Hours: 2

Course Description

This course provides an overview of wildlife and, environmental issues pertaining to the ecological,, social, and economic aspects of forestry. Topics, include wildlife management, wetland delineation,, endangered species detection, protection,, landowner rights, liabilities, regulations, and, law. Upon completion, students should be able to, demonstrate a knowledge of how wildlife and, environmental issues affect forestry in the United, States.

Lab/Shop Hours: 3

Course Description

This course introduces basic methods of visual, image identification and measurement. Topics, include land description, mapping, location, photo, types, and stereoscopy. Upon completion, students, should be able to apply appropriate aerial, photography to forest decision making.

Classroom Hours: 2

Course Description

This course introduces basic methods of visual, image identification and measurement. Topics, include land description, mapping, location, photo, types, and stereoscopy. Upon completion, students, should be able to apply appropriate aerial, photography to forest decision making.

Lab/Shop Hours: 3

Course Description

This course covers the basic concepts of plane, surveying and aerial photo interpretation., Emphasis is placed on boundary location and, acreage determination both on the ground and, through aerial photographs. Upon completion,, students should be able to confidently use basic, surveying equipment and aerial photographs for, forest land measurements.

Classroom Hours: 2

Lab/Shop Hours: 3

FOR 215
Credits: 3

Course Description

This course introduces geographic information, systems and global positioning devices. Emphasis, is placed on the use of existing hardware and, software to create and update computer generated, maps. Upon completion, students should be able to, understand the uses and limitations of GIS and GPS, devices in forestry applications.

Classroom Hours: 1

Lab/Shop Hours: 4

Course Description

This course covers the establishment, development,, care, and harvesting of forest stands. Emphasis, is placed on the application of various techniques, used to control stand establishment, composition,, and growth. Upon completion, students should be, able to understand and apply appropriate forest, stand improvement techniques.

Classroom Hours: 3

Lab/Shop Hours: 3

Course Description

This course covers the establishment, development,, care, and harvesting of forest stands. Emphasis is, placed on the application of various techniques, used to control stand establishment, composition,, and growth. Upon completion, students should be, able to understand and apply appropriate forest, stand improvement techniques.

Classroom Hours: 3

Course Description

This course covers the establishment, development,, care, and harvesting of forest stands. Emphasis is, placed on the application of various techniques, used to control stand establishment, composition,, and growth. Upon completion, students should be, able to understand and apply appropriate forest, stand improvement techniques.

Lab/Shop Hours: 3

FOR 232
Credits: 4

Course Description

This course provides applications of previously, covered measurement techniques to the volume, estimation and valuation of forest stands., Emphasis is placed on applications of various, timber cruising methods. Upon completion,, students should be able to determine the size,, volume, and quality of forest stands.

Classroom Hours: 2

Lab/Shop Hours: 6

FOR 232C
Credits: 2

Course Description

This course provides applications of previously, covered measurement techniques to the volume, estimation and valuation of forest stands., Emphasis is placed on applications of various, timber cruising methods. Upon completion, students, should be able to determine the size, volume, and, quality of forest stands.

Classroom Hours: 2

FOR 232L
Credits: 2

Course Description

This course provides applications of previously, covered measurement techniques to the volume, estimation and valuation of forest stands., Emphasis is placed on applications of various, timber cruising methods. Upon completion, students, should be able to determine the size, volume, and, quality of forest stands.

Lab/Shop Hours: 6

FOR 234C
Credits: 2

Course Description

This course covers the basic concepts of plane, surveying: distance and angle measurement,, leveling with a variety of instruments, field note, organization, and computation. Emphasis is placed, on boundary location and acreage determination., Upon completion, students should be able to survey, a tract of land.

Classroom Hours: 2

FOR 234L
Credits: 2

Course Description

This course covers the basic concepts of plane, surveying: distance and angle measurement,, leveling with a variety of instruments, field note, organization, and computation. Emphasis is placed, on boundary location and acreage determination., Upon completion, students should be able to survey, a tract of land.

Lab/Shop Hours: 6

FOR 240
Credits: 3

Course Description

This course covers the forces that affect the, health and vigor of the nation's forests., Emphasis is placed on wildfire management,, prescribed burning, entomology, pathology, and, forest health. Upon completion, students should, be able to identify the major pests which affect, the forest and understand and recommend control, methods.

Classroom Hours: 2

Lab/Shop Hours: 3

FOR 240C
Credits: 2

Course Description

This course covers the forces that affect the, health and vigor of the nation's forests. Emphasis, is placed on wildfire management, prescribed, burning, entomology, pathology, and forest health., Upon completion, students should be able to, identify the major pests which affect the forest, and understand and recommend control methods.

Classroom Hours: 2

FOR 240L
Credits: 1

Course Description

This course covers the forces that affect the, health and vigor of the nation's forests. Emphasis, is placed on wildfire management, prescribed, burning, entomology, pathology, and forest health., Upon completion, students should be able to, identify the major pests which affect the forest, and understand and recommend control methods.

Lab/Shop Hours: 3

Course Description

This course covers the nature of wildfire and the, uses of prescribed burning in a forest or urban, interface setting. Topics include prevention,, detection, suppression, causes, and the ecological, and economic effects of fire. Upon completion,, students should be able to use fire as a, management tool and participate in the suppression, of wildfire.

Classroom Hours: 2

Lab/Shop Hours: 3

FOR 243
Credits: 3

Course Description

This course provides information on forest, insects, diseases, and related control methods., Topics include insect and disease classification,, herbicides, pesticides, and promoting forest, health through sound silviculture practices. Upon, completion, students should be able to identify, the most common forest insects and diseases and, recommend biological, cultural, silvicultural, and, chemical controls.

Classroom Hours: 2

Lab/Shop Hours: 3

FOR 273
Credits: 2

Course Description

This course is designed as a capstone course in, the application of land management and procurement, skills. Emphasis is placed on formulating a, comprehensive land management plan, including a, complete timber cruise. Upon completion, students, should be able to locate timber tracts and, identify timber, water, wildlife, and recreation, options for the landowner.

Lab/Shop Hours: 6

FOR 285
Credits: 3

Course Description

This course covers logging systems commonly used, in the Southeast. Emphasis is placed on roading,, matching equipment to job requirements, safety,, legal requirements, and primary manufacturing of, forest products. Upon completion, students should, be able to supervise a logging operation.

Classroom Hours: 2

Lab/Shop Hours: 3

FOR 285C
Credits: 2

Course Description

This course covers logging systems commonly used, in the Southeast. Emphasis is placed on roading,, matching equipment to job requirements, safety,, legal requirements, and primary manufacturing of, forest products. Upon completion, students should, be able to supervise a logging operation.

Classroom Hours: 2

FOR 285L
Credits: 1

Course Description

This course covers logging systems commonly used, in the Southeast. Emphasis is placed on roading,, matching equipment to job requirements, safety,, legal requirements, and primary manufacturing of, forest products. Upon completion, students should, be able to supervise a logging operation.

Lab/Shop Hours: 3

Course Description

This course covers the history, development, and, basic techniques of horticulture. Topics include, propagation techniques, planting procedures,, watering and fertility, plant growth, pest and, disease control, and garden design and history., Upon completion, students should be able to, demonstrate an understanding of the basic, principles of horticulture.

Classroom Hours: 2

Course Description

This course introduces the basic techniques of, routine health care and emergency medical care of, animals. Topics include handling of sick and, injured animals, recognition of symptoms, and, general health care concerns for animals. Upon, completion, students should be able to demonstrate, basic techniques of routine health care and, discuss health needs and problems of a variety of, animals.

Classroom Hours: 2

Lab/Shop Hours: 2

Course Description

This course introduces basic welding and cutting., Emphasis is placed on beads applied with gases,, mild steel fillers, and electrodes and the, capillary action of solder. Upon completion,, students should be able to set up welding and, oxy-fuel equipment and perform welding, brazing,, and soldering processes.

Classroom Hours: 1

Lab/Shop Hours: 3

Course Description

This course provides a survey of fundamental, biological principles for non-science majors. , Emphasis is placed on basic chemistry, cell, biology, metabolism, genetics, evolution,, ecology, diversity, and other related topics. , Upon completion, students should be able to, demonstrate increased knowledge and better, understanding of biology as it applies to, everyday life.

Classroom Hours: 3

Lab/Shop Hours: 3

BIO 111
Credits: 4

Course Description

This course introduces the principles and, concepts of biology. Emphasis is placed on basic, biological chemistry, molecular and cellular, biology, metabolism and energy transformation,, genetics, evolution, and other related, topics. Upon completion, students should be able, to demonstrate understanding of life at the, molecular and cellular levels.

Classroom Hours: 3

Lab/Shop Hours: 3

BIO 112
Credits: 4

Course Description

This course is a continuation of BIO 111. , Emphasis is placed on organisms, evolution,, biodiversity, plant and animal systems, ecology,, and other related topics. Upon completion,, students should be able to demonstrate, comprehension of life at the organismal and, ecological levels.

Classroom Hours: 3

Lab/Shop Hours: 3

Course Description

This course introduces environmental processes and, the influence of human activities upon them., Topics include ecological concepts, population, growth, natural resources, and a focus on current, environmental problems from scientific, social,, political, and economic perspectives. Upon, completion, students should be able to demonstrate, an understanding of environmental, interrelationships and of contemporary, environmental issues.

Classroom Hours: 3

Course Description

This course provides a laboratory component to, complement BIO 140. Emphasis is placed on, laboratory and field experience. Upon completion,, students should be able to demonstrate a practical, understanding of environmental interrelationships, and of contemporary environmental issues.

Lab/Shop Hours: 3

*Credits are based on the course(s) selected