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ENTREPRENEURSHIP COURSES FOR CALS STUDENTS

CALS Business-Related Courses
Agriculture and Applied Economics

  • 320 Farming Systems Management. I or II; 3 cr (I). Methods of economic analysis, planning and management applied to conventional and alternative farming systems. P: AAE 215 or Econ 101.
  • 322 Commodity Markets. II; 3 cr (S-I). Principles and practices in marketing systems for U.S. agricultural commodities. Vertical organization; forward contracts, future markets, agricultural options and price formation. Alternate management at the farm, processor, wholesale and retail levels. P: AAE 215 or Econ 101 or equiv.
  • 343 Environmental Economics. (Crosslisted with Envir St, Econ) I, II; 3-4 cr (S-I). Microeconomic principles underlying the use of natural resources such as air, water, forests, fisheries, minerals and energy. These principles are applied in the examination of pollution control, preservation vs. development, deforestation, and other environmental issues. P: Econ 101 or equiv, or cons ins
  • 419 Agricultural Finance. I; 3 cr. An examination of financial markets, the theory of capital, financial analysis, and financial management. P: AAE 320
  • 420 Production Economics. I; 3 cr. Applications of basic theoretical concepts in farm production and aggregate supply analysis using linear programming and simulation techniques. P: Econ 301 or equiv.
  • 421 Economic Analysis of Agricultural Markets. (Crosslisted with Econ) II; 3 cr (S-I). Price discovery in U.S. farm product markets; competitive theory and extension to time, space, and form dimensions; theory of market control and contemporary applications. P: Econ 301 or equiv.
  • of taxes. P: Intmed crse in econ or cons inst

Agronomy

  • 302 Forage Management and Utilization. I; 3 cr (B-I). Establishment, management, harvesting and utilization of forage crops for use as hay, pasture and silage. Emphasis on cool season perennial grasses and legumes. P: Jr st & Agron 100 or cons inst.

Animal Science

  • 315 Poultry Enterprise Management. SS; 3 cr (D). Fundamental business and economic principles and practices for successful poultry production with emphasis on problem solving in flock management. Software application core programs will be Microsoft Office for Windows suite. P: An Sci/Dy Sci 101 or Poul Sci 101, Ag Econ 215 or Econ 101 or equiv. Open to Fr.
  • 321 Food Laws and Regulations. (Crosslisted with Food Sci) II; 1 cr. Food laws and regulations, regulatory and commercial grading standards used in the food industry. P: Jr st or cons inst.
  • 508 Poultry Products Technology. SS; 3 cr. Procurement, processing and distribution of poultry meat, eggs and derived products; factors affecting quality, including methods of determining quality. P: Cons inst.
  • 511 Breeder Flock and Hatchery Management. SS; 3 cr. History of artificial incubation relevant to the U.S. hatching industry. Practices involved in successful incubation of hatching eggs. Embryonic development in birds. Management factors involved in breeder hen production and operating a hatchery. P: An Sci/Dy Sci 101 & Zool 101 & 102 or Zool 151 or equiv.
  • 512 Management for Avian Health. SS; 3 cr. The occurrence, etiology, clinical signs, control and prevention of infectious and noninfectious diseases commonly affecting domestically reared poultry. Instruction in avian necropsy, zoonosis, sanitation and regulation. P: An Sci/Dy Sci 101 & Zool 101 & 102 or Zool 151 or cons inst.
  • 515 Commercial Meat Processing. (Crosslisted with Food Sci) I; 2 cr. Principles and procedures in the commercial manufacture of processed meat products; sausage manufacturing, curing, smoking, freezing and packaging. P: An Sci 305 or Food Sci 410 or cons inst. Zool 101 & 102, or Zool 151 & 152 (recommended); Chem 103.

Bacteriology

  • 650 Advanced Microbiology of Foodborne Pathogens. (Crosslisted with Food Sci) II; 3 cr (B-A). Infectious and toxigenic agents of foodborne disease: detection, identification, and control methods; ecology and survival strategies of pathogens in foods; virulence mechanisms of foodborne pathogens. P: Bact/Food Sci 325 or cons inst.
  • 670 Trends in Food Safety: Epidemiology, Physiology and Control. (Crosslisted with Food Sci) I; Odd yrs.; 2 cr. Current trends in food safety: emerging pathogens; impact of new generation foods on ecology and physiology of pathogens; new technologies in control and detection/typing. P: Bact/Food Sci 325; Food Sci/Bact 650 or cons inst.

Biological Systems Engineering

  • 409 Career Management for Engineers. I, II; 1 cr. Information to aid engineers in career decision making including: personal time and fiscal management, job selection, career development, leadership, legal aspects of engineering, professional ethics. P: Sr st.

Dairy Science

  • 468 Managing the Environmental Impacts of Livestock Operations. (Crosslisted with An Sci, Soil Sci, Envir St) II; 2 cr. Introduces nonpoint pollution policies and regulations and environmental losses impacting air and water quality. Discuss management practices that influence the cycling and balance of nitrogen and phosphorus across a farm and its components (livestock, crop and soil). P: Jr st.
  • 433 Dairy Herd Management. II; 3 cr. Application of the fundamental principles of economics, nutrition, physiology, and breeding to the management of the dairy herd. P: M A S, Dy Sci 101 or cons inst.

Entomology

  • 351 Principles of Economic Entomology. II; 3 cr (B-I). Major economic insects: identification, life histories, bionomics, distribution, control; procedures in fundamental and practical inquiry. P: Intro course in zoology.

Family and Consumer Communication

  • 435 Theory and Practice of Integrated Marketing Communication. (Crosslisted with L Sc Com) I, II; 3 cr. This course provides practical insight into integrated marketing communication through analysis of contemporary developments in the marketplace together with theoretical background through readings from published scholarly research. It emphasizes information-seeking, oral presentation skills, and is writing-intensive.
  • 515 Public Information Campaigns and Programs. (Crosslisted with L Sc Com, Journ) I, II; 3 cr (I). Design, production and evaluation of communication programs aimed at informing and educating publics about agricultural, environment, science, health and human ecology issues. P: L Sc Com 111 or 130, Sr st & cons inst.
  • 530 Print and Electronic Media Design. (Crosslisted with L Sc Com) I, II, SS; 3 cr. Principles and techniques of effective layout with desktop publishing software for specialized print and electronic publications. P: Cons inst.
  • 532 Web Design for the Sciences. (Crosslisted with L Sc Com) I or II; 3 cr. This class gives students an opportunity to design websites that focus on agricultural, life and social sciences. It covers characteristics of web users, science information goals for websites, needs assessment, search strategies, formative evaluations, legal issues. P: L Sc Com/Fam Com 111 or 130; L Sc Com 350 or ETD 120.

Food Science

  • 515 Commercial Meat Processing. (Crosslisted with An Sci) I; 2 cr. Principles and procedures in the commercial manufacture of processed meat products; sausage manufacturing, curing, smoking, freezing and packaging. P: An Sci 305 or Food Sci 410 or cons inst. Zool 101 & 102, or Zool 151 & 152 (recommended); Chem 103.
  • 530 Food Processing I. I; 2 cr (I). Lecture. Procedures used to process and preserve food on a commercial basis. Major emphasis: packaging, thermal processing, chilling, storage, freezing and milling. P: Crse in physics & crse in organic or biochem or cons inst.
  • 532 Food Processing II. II; 3 cr. Procedures used to process and preserve foods on a commercial basis, with emphasis on concentration, dehydration and fractionation process, plant sanitation, and automation. P: Course in physics & a course in organic or biochem or cons inst.
  • 537 Organization and Management of Food and Nutrition Services. II; 3 cr. Lecture. Principles of organization; the management process in foodservice systems; allocation of resources; budget development, personnel supervision and evaluation. P: Food Sci 437 & M H R 300.
  • 670 Trends in Food Safety: Epidemiology, Physiology and Control. (Crosslisted with Microbio) I; Odd yrs.; 2 cr. Current trends in food safety: emerging pathogens; impact of new generation foods on ecology and physiology of pathogens; new technologies in control and detection/typing. P: Bact/Food Sci 325; Food Sci/Bact 650 or cons inst.

Forest Ecology

  • 330 Resource-Oriented Recreation Management. I; 3 cr (S-I). Description and evaluation of outdoor recreation resource management problems and issues on public lands; analysis of the influence of different organizational structures and decision-making strategies on planning, resource management and conflict resolution; examination of vegetation and wildlife management for preservation and recreation purposes. P: Jr st; intro courses in stats, ecology & poli sci, or cons inst.

Horticulture

  • 261 Turf Management. I; 3 cr. Survey of turfgrass industry including golf course, lawn and landscape, athletic field, and sod production. Turfgrass selection and weed identification, influence of environmental factors, cultural and integrated pest management systems. P: Agron 100 or Hort 122.

Life Sciences Communication

  • 431 Advertising in the Life Sciences. I; 3 cr. Using marketing communication principles to make advertising decisions for agricultural inputs and food products; creating print, radio, television and multi-media advertisements. P: So st.