Introduction to Large Animal Sciences will provide the student with knowledge and practical experience of safe handling practices and husbandry management for various farm animal species. Specifically, students will learn about animal contributions to our society, production systems, animal breeding, nutrition, and contemporary agriculture issues today.
3 Credit Hours
The course will provide students with in-depth information on the physiological mechanisms controlling the reproductive processes in production animals. Students will understand comparative differences in the anatomy, function, and regulation of male and female reproductive systems. Students will also learn key concepts in reproduction as it applies to animal management systems.
3 Credit Hours
The course will discuss the fundamentals of animal nutrition and feedstuffs dealing with principles of digestion, absorption, assimilation and utilization of nutrients, balancing of rations, and feeding of livestock.
3 Credit Hours
Students will apply knowledge of production animal care to enhance animal growth and selection of breeding stock. Topics will include nutrition principles, feed utilization, animal welfare, facility selection and management, herd populations, and management practices. Throughout the course, students will develop management plans reflecting practices for care and legal compliance.
3 Credit Hours
This class is an overview of the Agriculture Industry. Guest lecture presentations, field trips, career research, and industry personnel interviews provide students with real-world examples of the skills and abilities necessary to compete in the world of Agriculture Science.
1 Credit Hour
Introductory course on the basic principles of agricultural economics. Principles of supply and demand, resource economics, production optimization, price elasticity, market price determination, competitive versus noncompetitive market models, and agricultural public policy. These principles are applied to agriculture and the role of agriculture in the United States and world economies.
3 Credit Hours
An overview of the horticulture profession, including its role and importance throughout history, current trends, and career opportunities, will be covered. Particular attention is given to horticulture crops, plant classification, use, and the interrelationships between environment, plant growth, and plant development. Two classroom, two lab hours per week.
3 Credit Hours
Soil as part of natural and managed ecosystems and landscapes. Solid, liquid, and gas phases and their interactions in the soil. Water, gas and heat movement in soil. Soil biology. Plant nutrient acquisition and use. Soil development, management and use. Two classroom, two lab hours per week.
3 Credit Hours
Emphasizes the growth process in production of fruits, vegetables, flowers, lawns, trees, and shrubs. Studies include planning, preparation and care of home grounds. Fundamental concepts in plant identification, growth, culture, landscape and design are also studied. Two classroom, two lab hours per week.
3 Credit Hours
This course will familiarize the student with methods of increasing plant numbers and producing a marketable product. Topics include growth structures, media, plant culture, sexual and asexual reproduction, grafting, and nursery management. Practical greenhouse and field experience included. Two classroom, two lab hours per week.
3 Credit Hours
This course is designed to prepare students to manage a greenhouse operation. Students in this class will learn to produce various ornamental and food crops. An understanding of structures, crop selection, and growing systems will be explored. Two classroom, two lab hours per week.
3 Credit Hours
This course will allow students to apply knowledge of plant growth in field containers, pot-in-pot methods while integrating acquired plant production methods. Students will use binomial nomenclature of trees, flowers and turf grasses to accurately label and classify plant product. Two classroom, two lab hours per week.
3 Credit Hours
This course will give hands on practical experience in greenhouse employment. One classroom, four lab hours per week.
3 Credit Hours
This course will assess the design problems/situations, the development of solutions and the communication of those solutions to the client through the design. Specific topics include designing for ecosystem maintenance/enhancement, introduction to using color in landscape designs and rendering section/elevation views. Two classroom, two lab hours per week.
3 Credit Hours
This course is the culminating course in the greenhouse management certificate. This course combines the knowledge obtained in AGR 1201 through AGR 1208 resulting in an applicable working understanding of how to manage a greenhouse in today's economy. Two classroom, two lab hours per week.
3 Credit Hours
Crop growth and development, pesticide safety and application, properties of the soil, and conservation practices of Ohio’s row crops are all covered in detail in this engaging curriculum dealing with the form and function of the crops that shape agriculture in Ohio, and the practices that we as agriculturalists take daily to keep them healthy and pertinent in society.
3 Credit Hours
Agricultural Internship provides an opportunity for students to apply concepts learned in the Agriculture AAS degree to learning in a professional setting. Fourteen practicum hours per week.
2 Credit Hours
This course provides an in-depth exploration of the principles of food science and the role of technology in modern food production, processing, and safety. Students will examine the chemical, biological, and physical properties of food and how processing techniques and environmental factors influence these. Topics include food preservation methods, food safety protocols, biotechnology applications in food, and emerging trends in sustainable food production. Through laboratory activities and case studies, students will gain hands-on experience in food analysis and the use of technology to improve food quality and shelf life. The course also covers the regulatory aspects of food production, emphasizing the importance of food security and global supply chains. Two classroom, two lab hours per week.
3 Credit Hours
An introductory class with the elements of business, identifying organizational structures, and the application of management skills while developing business plans, financial reports and strategic goals for new ventures or existing businesses. Learners will use marketing concepts to evaluate the marketing environment and develop a marketing plan with marketing channels, product approaches, promotion and pricing strategies. Throughout the course, students will apply concepts of ethics and professionalism while implications of business regulations will be identified.
3 Credit Hours
This course provides students with a comprehensive understanding of financial management principles tailored to small-scale agricultural enterprises. Emphasizing the unique financial challenges and opportunities faced by small farms and agri-businesses, the course covers key topics such as financial planning, budgeting, cash flow management, investment analysis, and risk management. Students will learn to develop financial strategies that enhance profitability and sustainability in agricultural operations, explore sources of financing specific to the agricultural sector, and analyze case studies on small farm finance management. By the end of the course, students will be equipped to make informed financial decisions, navigate loan and credit systems, and understand tax implications and regulatory requirements specific to the agriculture industry.
3 Credit Hours
This course provides an in-depth exploration of legal principles and issues that impact the agricultural sector. Students will gain a comprehensive understanding of the U.S. legal system and learn how to navigate legal materials relevant to agriculture. Key topics covered include torts, nuisance and trespass, contracts, and real and personal property law. The course will also explore specialized areas such as landlord-tenant law, secured transactions, estate planning, farm transition, and family law with a focus on health and end-of-life care. Additionally, students will examine water law, business entities, and animal law, along with emerging legal frameworks in organic, sustainable, and urban agriculture. The course covers the legal implications of genetically modified organisms, intellectual property law, food safety, and criminal law, while also addressing important topics such as pesticide regulations, conservation and environmental law, labor laws, taxation, international trade, and federal farm programs. By the end of the course, students will be equipped with the legal knowledge necessary to navigate complex agricultural issues, protect their business interests, and ensure compliance with relevant regulations. This course is ideal for those pursuing careers in agricultural management, policy, or law.
3 Credit Hours
Introductory course on the basic principles of agricultural economics. Principles of supply and demand, resource economics, production optimization, price elasticity, market price determination, competitive versus noncompetitive market models, and agricultural public policy. These principles are applied to agriculture and the role of agriculture in the United States and world economies.
3 Credit Hours
Through case studies, students will analyze real-world agribusiness issues such as sustainability, innovation, workforce diversity, and global market strategies. The course also emphasizes the application of managerial problem-solving, decision-making, and communication techniques critical for effective leadership in agribusiness. Practical tools like quality management, operations planning, and technology integration are introduced to prepare students for supervisory roles in the rapidly evolving field of agribusiness. By the end of the course, students will gain essential knowledge and skills to effectively lead agribusiness operations, manage teams, and make strategic decisions that enhance business performance and sustainability in the agriculture sector.
3 Credit Hours
This course introduces students to the fundamental principles of agricultural marketing, focusing on how agricultural products move from farm to consumer. Students will explore the various components of marketing, including market analysis, product pricing, distribution channels, promotion strategies, and consumer behavior, all within the context of the agricultural industry. Emphasis will be placed on both traditional and emerging markets, as well as the impact of global trade, technology, and sustainability on agricultural marketing. By the end of the course, students will be able to develop effective marketing plans for agricultural products, understand the role of market trends and supply chains, and apply marketing strategies to enhance profitability and sustainability. This course is ideal for students pursuing careers in agricultural business, management, or entrepreneurship.
3 Credit Hours
This introductory course is designed to give students a profound understanding of natural resources and their management. It begins with an exploration of various natural resources, such as soil, water, forests, fish, and wildlife. The course places a strong emphasis on the importance of these resources in sustaining life and their changing utility over time, a crucial aspect for any future natural resource manager. Students will also learn about the history of conservation in the United States, including early wildlife management practices, the evolution of forestry, and soil and water conservation efforts. The course introduces key concepts in natural resource management, focusing on the nature and classification of resources, ecological principles, and sustainable use. Topics include resource renewal, preservation, and balancing multiple uses, as well as practical discussions on soil erosion control, rangeland management, solid waste disposal, wetland preservation, and land-use planning. Students will delve into the water cycle, water pollution, purification processes, and air quality management by studying water and air resources. The course also covers forest management, fire control, fisheries, and wildlife conservation. Here, the focus is on maintaining ecological balance and preserving species, key aspects of effective natural resource management. In addition to natural resource topics, the course explores careers in conservation, forestry, fisheries, wildlife, and energy management, providing students with insights into various employment opportunities within these fields. With a strong emphasis on practical application, students will engage in discussion questions, review questions, and hands-on activities to deepen their understanding and prepare them for careers in natural resource management. Two classroom, two lab hours per week.
3 Credit Hours