This course merges Advanced Life Science: Animals with Purdue's ANSC 10600 Biology Companion Animal which is an introduction to the various aspects of companion animal biology. Students investigate concepts that enable them to understand the biology of companion animals, with topics including anatomy, physiology, health, immunity, nutrition, growth, digestion, metabolism, behavior, genetics, reproduction and lactation. Through instruction, including laboratory and fieldwork, students will learn the biological systems of companion animals.
This course merges Advanced Life Science: Plant and Soil with Purdue's BTNY 11000 Introduction to Plant Science which is an introduction to the major groups in the plant kingdom, their origin, classification, and economic importance. Students study concepts, principles, and theories associated with plants and soils. Knowledge gained enables them to better understand the workings of agricultural and horticultural practices. They recognize how plants are classified, grow, function, and reproduce. Students explore plant genetics and the use of plants by humans. They examine plant evolution and the role of plants in ecology. Students investigate, through laboratories and fieldwork, how plants function and how soil influences plant life.
This course merges Advanced Life Science: Food with Purdue's FS 16100 The Science of Food course. The chemistry, biology, and nutrition of food from production to consumption are examined, including: food-diet-health relationships, and food facts, fantasies, and practices that are important for making intelligent food decisions. Students enrolled in this course formulate, design, and carry out food-base laboratory and field investigations as an essential course component. Students understand how biology, chemistry, and physics principles apply to the composition of foods, the nutrition of foods, food and food product development, food processing, food safety and sanitation, food packaging, and food storage. Students completing this course will be able to apply the principles of scientific inquiry to solve problems related to biology, physics, and chemistry in the context of highly advanced industry applications of foods.
Human Relations in Organizations - OLS 252 (3 credits)
A survey of the concepts that provide a foundation for the understanding of individual and group behavior in organizations, with special emphasis on typical interpersonal and leadership relationships.
Applied Leadership - OLS 274 (3 credits)
Introduction to, and overview of, the fundamental concepts of leadership and supervision. Emphasis is placed on the supervisor's major functions and essential areas of knowledge, relations with others, and personal development.
Leadership Principles - OLS 284 (3 credits)
An in-depth study of a sequence of manager actions that influence employees to achieve desired performance results. How these manager actions are transformed by employers into desired performance is also covered.