Agricultural Science

Units: 1

Introduction to the scope, purpose, and objectives of university education with an emphasis on agricultural education, extension education, and agricultural communications. Students will explore College and departmental resources, academic policiesand procedures, the agricultural industry, career opportunities, and current trends and issues in agriculture. Cannot receive credit for both AEE 103 and ALS 103

Offered in Fall Only

Units: 1

Introduction to scope and objectives of university education. Overview of curricula, academic requirements, and career opportunities in agriculture and life sciences. Overview of campus resources and support services. Discussion of expectations for academic and career success including professionalism, goal-setting, and study skills. Restricted to CALS majors with 30 or more credit hours completed. Students will not receive credit for both ALS 103 and ALS 303.

Offered in Fall and Spring

Units: 3

Research skills, topic selection, speech organization, skills in speech delivery. Listening for analysis and evaluation of in-class speech presentation.

GEP: Visual & Performing Arts

Offered in Fall Spring Summer

Units: 3

Interpersonal communication competence: self-concept, language and culture, self-disclosure, active listening, verbal and nonverbal communication, and conflict management.

GEP: Social Sciences

Offered in Fall Spring Summer

Units: 3

Algebra and basic trigonometry; polynomial, rational, exponential, logarithmic and trigonometric functions and their graphs. Credit for MA 107 does not count toward graduation for students in Engineering, College of Sciences, Bio and Ag Engineering [Science Program], Bio Sci [all options], Math Edu, Sci Edu, Textiles, and B.S. degrees in CHASS. Credit is not allowed for both MA 107 and MA 111

GEP: Mathematical Sciences

Offered in Fall Spring Summer

Units: 3

Derivatives - limits, power rule, graphing, and optimization; exponential and logarithmic functions - growth and decay models; integrals - computation, area, total change; applications in life, management, and social sciences.

GEP: Mathematical Sciences

Offered in Fall Spring Summer

Units: 4

Introduction to ecology, evolution, and biodiversity within the context of structure and function including the adaptive strategies that organisms use to manage the everyday challenges of life. Emphasis on interactions of organisms with their environments, evolutionary change and role of natural selection in the evolution of life forms. Builds a foundation for understanding how science works, how to think critically and communicate scientifically.

GEP: Natural Sciences

Offered in Fall Spring Summer

Units: 4

Basic concepts and principles of molecular, cellular, and developmental biology. Emphasis is placed on the physical basis of life, on the molecular mechanisms that guide evolution, on the cell as the fundamental unit of life, and on the mechanisms involved in the development of multicellular organisms. The course promotes the development of crucial scientific skills including critical thinking, problem solving, design of experiments, and effective oral and written scientific communication. Students cannot receive credit for both BIO 183 and [BIO 105 or BIO 106].

GEP: Natural Sciences

Offered in Fall Spring Summer

Units: 3

A fundamental study of molecular bonding, structure, and reactivity. Principles of atomic structure, ionic and covalent bonding, reaction energetics, intermolecular forces, precipitation reactions, acid/base reactions, oxidation/reduction processes, and introductions to organic and inorganic chemistry.

GEP: Natural Sciences

Offered in Fall Spring Summer

Units: 1

Laboratory experience to accompany CH 101. Introduction to basic laboratory equipment and skills.

GEP: Natural Sciences

Offered in Fall Spring Summer

Units: 3

Introduction to the principles and physiology of animal management, the contributions of animals and animal products to humanity, the application of science to to animal production, and issues regarding animal production. The course includes biological aspects of animal science such as animal behavior, anatomical and physiological aspects of reproduction and nutrition, animal breeding and genetics, and human/animal interactions. Normal management and production techniques [including proper terminology] as well as social issues and current events related to livestock, equines, and companion mammals are discussed. Prerequisite: None. Course is 3 credits. Class meets Monday, Wednesday, and Friday 8:30 to 9:20 am in Fall and Spring, Internet only during the Summer. Fall semesters are restricted to new incoming Animal Science Freshmen. Open to all students in Spring and Summer.

Offered in Fall Spring Summer

Units: 3

Fundamentals of soils including origin, composition and classification; their physical, chemical, and biological properties; significance of these properties to soil-plant relationships and soil management.

GEP: Natural Sciences

Offered in Fall and Spring

Units: 3

Interrelationships between human populations and the natural environment. Human population trends, agriculture, air and water pollution, biological diversity, forest and land use, energyand mineral resources, and toxic substances. Consideration of related economic factors, laws, politics, political behavior, and ethical questions.

GEP: Global Knowledge

GEP: Interdisciplinary Perspectives

Offered in Fall Spring Summer

Units: 3

Food science is an exciting, multidisciplinary career that draws on chemistry, microbiology, and engineering principles to produce, preserve, and protect the foods that we eat every day. This course is designed to help you understand the journey of foods from "farm to fork", the effect of diet on human health, and the laws governing food labeling and marketing. It's science you can eat!

GEP: Natural Sciences

Offered in Fall Spring Summer

Units: 3

Our basic premise is that to produce field crops successfully we must know how our crops grow and develop and what they require from the production environment - including the farmer - for satisfactory management of the relevant environment, and finally to successful yield and quality of commercially important product. Especially important is to understand the various ways in which producers must respond to ever-changing circumstances on the farm, at the bank [credit], and in the marketplace. A solid understanding of the impact of cropping history on the soil and entire ecosystem to be used for the next crop also is vitally important.

GEP: Natural Sciences

Offered in Fall Spring Summer

Units: 3

Principles of plant growth and development relating to production and utilization of fruit, vegetable, floricultural, and ornamental crops. Historical, economic, and global importance of horticultural crops and services.

GEP: Natural Sciences

Offered in Fall Spring Summer

Units: 3

Introduction to economic principles of marginal benefits and costs with application to consumer and producer decisions. Functions of market exchange systems in determining prices and quantities and creation of wealth. Property rights and opportunities for exchange. Role of government in dealing with agricultural and resource problems. Macroeconomic analysis including inflation, unemployment, money and banking system. Credit will not be given for both ARE 201 and either EC 201 or EC 205.

GEP: Social Sciences

Offered in Fall Spring Summer

Units: 3

Scarcity, production possibilities, and opportunity cost. Supply and demand analysis, free markets, the price system, and government policy. Microeconomic analysis of business decisions in competitive and noncompetitive markets. Labor markets, capital, and natural resource markets, and externalities. Market breakdown, income redistribution, and role of government. Free trade, tariffs, and gains from international trade. Credit will not be given for both EC 201 and either ARE 201 or EC 205.

GEP: Social Sciences

Offered in Fall Spring Summer

Units: 3

Fundamental ideas in economics: scarcity, substitution, opportunity cost, marginal analysis, gross domestic product, real and nominal magnitudes. Supply and demand analysis. Microeconomic analysis of pricing in competitive and noncompetitive markets. Macroeconomic analysis of production, employment, the price level, and inflation. Monetary and fiscal policy and the stabilization of the economy. Comparative advantage and international trade. Credit will not be given for both EC 205 and either EC 201 or ARE 201. Credit will not be given for both EC 205 and EC 202.

GEP: Social Sciences

Offered in Fall Spring Summer

Units: 3

Foundations of agricultural communications. Technologies of agricultural communication and the systematic approach to the development of agricultural communication materials. Development of applied skills in design, production, evaluation, and dissemination of information unique to agricultural sciences and media.

Offered in Fall and Spring

Units: 3

AEE 323 is designed to introduce you to the awesome complexity of leadership. Leadership educators believe that leadership can be learned. In this course, we study leadership theory to help us understand our leadership potential, the potential of others, and the impact great leadership can have on people, organizations, and society. We separate skills you gain from going out and doing leadership [the do] from theories that provide foundations for leadership [the think]. Effective leadership is important in all contexts, including food and agriculture. We believe it is ESSENTIAL that effective leaders both THINK and DO!

GEP: Social Sciences

Offered in Fall and Spring

Units: 3

This course focuses on the development of each student's capacity to lead in ways that reflect their values and to address big, messy challenges through leadership. Students will examine human behavior through the lenses of authentic and adaptive leadership and work to develop their own capacity for authentic and adaptive leadership. They will apply critical and creative thinking processes to analyze adaptive challenges and develop potential solutions in the realms of agriculture, food, and natural resources.

GEP: Social Sciences

Offered in Spring Only

Units: 3

Students in this course will study the impact of organized teams and team leaders on the development of agricultural organizations. Principles and techniques involved in creating, organizing and directing teams will be explored. Students will develop skills in team decision-making and communication. Topics of discussion will include: components of a group and team, relationships of group and team members, effectiveness of groups and teams, and communication within groups and teams. This course is designed for students who are interested in positions of leadership and who want to learn more about making the groups and teams they work with more effective.

Offered in Fall Only

Units: 3

This course teaches effective listening strategies, communication strategies, interpersonal skills and presentation strategies essential for use in today's workplace. AEE 435 includes strategies and techniques for effective presentations in the food, agricultural, natural resources, as well as other professions, with emphasis on oral and visual presentation techniques. Presentation skills and strategies for formal and informal situations including conferences, poster presentations along with leadership, conflict resolution, interviewing, negotiation, and group communication theory and strategies will be discussed. Restricted to CALS students; Jr or Sr level status required.

Offered in Fall and Spring

Units: 3

This course focuses on the impact of effective leadership in organizations in both theory and practice. Students will examine the major theories and studies that are most relevant and informative with the regard to leadership in organizations. Students will develop skills in decision-making, management of organizations, and ethical leadership related to agricultural organizations.

Offered in Spring Only

Units: 3

Capstone experience in Leadership in Agricultural and Life Sciences for Agricultural Sciences majors. Students will apply theories and concepts from their leadership courses to a planned leadership experience. Reflection on and documentation of intentional leadership experiences will lead to a final presentation in the course of leadership lessons learned and areas for continued development.

Offered in Spring Only