Animal Science AAS Degree Courses

Provides a foundation course in agronomy. Applies crop, soil, and environmental sciences in understanding agricultural systems in the world. Introduces concepts of plant, soil, tillage, pest, environmental, and sustainable aspects of crop production. It includes hands-on learning experiences.

This course will introduce students to the hardware, software, word processing, presentation, database and spreadsheet programs. Applications of various agricultural management uses are covered throughout. Online applications and resources are also introduced.

This course introduces students to the species and breeds of domestic livestock and development of an appreciation for the principles of livestock production, and issues facing product marketing. Topics include: breeds, basic management and marketing of farm animals, composition, evaluation and marketing of farm animals, composition, evaluation and marketing of animal products; including beef and dairy cattle, horses, goats, poultry, sheep and swine.

This course provides an introduction to the study of behavior and mental processes with emphasis in such areas as learning, cognition, motivation, personality, behavioral disorder, therapy, and social influence. An understanding of the impact of both theoretical perspectives and experimental evidence on the formulation of the science of human behavior is also stressed. Psychological theories and principles are utilized to explain and predict behavior.

Human Relations is the study of self and social behavior. Emphasis is placed on the understanding and application of social science theories and research for the development of effective interpersonal and organizational relationships.

Lecture Hours: 48

This course surveys the basic principles, concepts, and research findings of social life from small groups to societies. The course examines a range of sociological explanations for the various forms of social behaviors and establishes a basis for reflection and further study in the field.

Lecture Hours: 48

This course introduces students to a sociological examination of contemporary social problems. Specifically, this course focuses on the interconnection of various social problems, the significance of social inequality in creating and maintaining social problems, and the roles of both human agency and social policy in providing solutions to these problems.

Lecture Hours: 48

This course introduces students to the oral communication process and how it affects human interaction There will be an emphasis on developing interpersonal, small group, and public speaking skills. Students will be involved in activities that provide opportunity for the understanding and improvement of their oral communication skills.

Introduces physical, chemical, and biological properties of soils, their formation, classification, and distribution. Uses soils survey and other information sources in balancing agronomic, economic, and environmental concerns in soil management.

Introduces principles, practices, and decisions impacting swine production.

This course presents the basic management and production practices for horses including nutrition, health care, reproductive management, facilities and evaluation.

Lecture Hours: 32 Lab Hours: 32

This course will introduce the principles, practices, and decisions impacting beef cattle production.

Lecture Hours: 32 Lab Hours: 32

Examines the nutritional principles, digestive systems, composition, and nutritional characteristics of common feedstuffs, ration formulation, and recommended animal feeding programs.

Composition I emphasizes fluency, thesis-driven organization, the use of supporting details, and research techniques. Writing is approached as a recursive process that includes prewriting strategies, drafting, revising, and editing. The course helps students shape writing to serve readers' needs and define a sense of purpose in their writing. It also gives students strategies for reading college-level material.

Prerequisite(s): Appropriate placement scores or equivalent.

This course focuses on applying the writing process to job application materials and workplace-related written communication.

Lecture Hours: 48

Prerequisite(s): A minimum grade of C- in ENG-060 or appropriate placement score.

This course is designed to present basic facts of arithmetic including whole numbers, fractions, decimals, powers, roots, English and metric measurement, ratio-proportion, percents, introduction to algebra, introduction to geometry, and applied statistics. Instruction includes use of scientific hand-held calculators and emphasis placed on critical thinking, problem solving skills.

Introduces the basic concepts and procedures of accounting including the accounting cycle, merchandise accounting, internal control, long-term and contingent liabilities, corporate accounting and the collection of data for external reporting. Includes the preparation and analysis of financial statements.

Prerequisite(s): Minimum grade of D- in MAT-063 or Equivalent Placement Score

This course presents the fundamental concepts, procedures, and applications of the accounting cycle for service and merchandising businesses. The proprietorship form of ownership is studied. Topics include the special journals, payroll accounting, and accounting for cash.

Lecture Hours: 64

Overview of the factors that define contemporary ethical and scientifically based issues facing the animal industry.

Introduction to the functional anatomy and physiological activities governing the animal body; including cells, senses, nerves, skeletal, circulatory, respiratory, digestive, urinary, muscular, reproductive, and endocrinology.

Prerequisite(s): A minimum grade of D- in AGS-113.

Introduces principles, practices, and decisions impacting swine production.

This course presents the basic management and production practices for horses including nutrition, health care, reproductive management, facilities and evaluation.

Lecture Hours: 32 Lab Hours: 32

This course will introduce the principles, practices, and decisions impacting beef cattle production.

Lecture Hours: 32 Lab Hours: 32

An introduction to contemporary practices in the meat industry with a focus on production, processing and preservation of safe, wholesome, nutritious and palatable animal derived products.

Prerequisite(s): A minimum grade of D- in AGS-113.

This course provides students with opportunities to gain on-the-job experience in the agriculture, natural resource or horticulture industries. Students will gain an understanding of qualities and skills needed for success. Coordination and guidance will be provided by department instructors.

This course introduces the production of Iowa's main cash crops; corn and soybeans. Units include: crop history, crop development, seed selection, fertilization, insect and weed control, harvesting, grain handling, marketing, storage and the economic importance of each crop. New and experimental production practices are discussed for practical application.

This course will introduce students to the safe use of agricultural chemicals. Safety precautions and prevention of chemical exposure will be stressed when discussing types of chemicals, usage, application, equipment, and mixing. First aid and responding to chemical contamination will also be discussed. This course prepares the students for taking the Iowa Commercial Pesticide Applicators Certification Exam.

This course is designed to make application and use of some materials learned in other courses. Decision making as it deals with the total cropping plan is stressed. An individual will determine from observation weed problems, plant populations, disease problems, insect problems, do yield checks, make recommendations for handling any problems.

This course introduces students to basic concepts in economics, including various aspects of an economy-like agriculture, industry, population, food supply, government policies and physical environmental affect on each other and the economy as a whole. Resources used in agricultural production, organization price determination, supply, demand, and profit modernization is studied.

Presents basic concepts and economics principles related to markets for agricultural inputs and products. Overview of current marketing problems faced by farms and agribusinesses, farm and retail price behavior, structure of markets, food marketing channels, food quality and food safety, and the role of agriculture in the general economy. The implications of consumer preferences at the farm level. Introduction to hedging, futures, and other risk management tools.

This course is designed to enhance students’ abilities in the area of leadership. The course includes activities that enable students to develop skills in communication, problem solving, committee work, and parliamentary procedure. Students may be involved in many local, state and nationally organized activities.

Applies business and economic principles of decision making and problem solving in the management of a farm business. Covers cash flow, partial, enterprise, and whole farm budgeting. Reviews information systems for farm accounting, analysis, and control. Examines obtaining and managing land, capital, and labor resources. Provides alternatives for farm business organization and risk management.

The course teaches the principles of selling with application to agricultural and food related businesses. Reviews attitudes, value systems, and behavioral patterns that relate to agricultural sales. The following concepts will be examined: marketing, selling strategies, preparing for sales calls, making sales presentations, handling objections, and closing sales. The buying or purchasing process will also be analyzed along with evaluating the agri-selling profession.

This course explores relative differences between the student's country and another country with emphasis in discipline of study. Topics include history, geography, culture, food, language, and discipline specific topics. This course can be repeated with different content for credit. This course may be taken for 1 – 5 credits.

Provides an overview of precision farming concepts and the tools of precision farming (GPS, GIS and VRT). Introduces the use of each of these tools within the processes of a precision farming system. Provides hands-on activities in the use of these tools. Discusses economic and environmental benefits.

Fundamental processes of Geographic Information Systems (GIS) with emphasis in its application to agriculture will be covered. File formats, data base management, spatial analysis, and manipulation of data will be covered thoroughly. Comparisons of GIS and mapping software, and conversions between formats will also be discussed.

This course presents the basic management and production practices for horses including nutrition, health care, reproductive management, facilities and evaluation.

Introduces principles, practices, and decisions impacting swine production.

This course will introduce the principles, practices, and decisions impacting beef cattle production.

An introduction to food quality control/assurance and establishment of decision-making processes, looking at potential hazards in the food system along with ways to ensure safety of products. The 3 modules of this course will be 1) Food hazards 2) HACCP (Hazard Analysis Critical Control Points) and 3) Analysis for potential contamination.

This course develops the student's potential in livestock selection with emphasis placed on the evaluation of breeding animal as well as market animals.

This is a capstone course that will provide students with the necessary skills and competencies that are needed to successfully perform the duties of a veterinary assistant.

Prerequisite(s): A minimum grade of D- in AGV-154 or instructor approval.

This class focuses on reading and interpreting medical charts and records, and conversing with veterinary professionals. It is designed for students to develop a working understanding of the language of veterinary medicine.

This course provides an understanding of the basic principles of anatomy and physiology and health of companion animals. Additionally, the course will offer insight into social behavior and relationships.

This class introduces the student to small animal pharmaceuticals. Learning is centered on the use, dosage, administration, handling, and storage of commonly used drugs used in small and large animal veterinary practices.

Prerequisite(s): A minimum grade of D- in AGS-218.

This course will cover all aspects of record keeping, reception, and administration skills required in a veterinary hospital. Furthermore, students will become familiarized with a computer software used in a veterinary practice.

This course provides an introduction to living organisms, their diversity, structure and function and how they maintain themselves both during their life cycle and as a species. It is designed to highlight concepts of the biological sciences for the non-biology major.

This lecture and laboratory course is the first of a two semester sequence designed for students with a specific interest in majoring in the biological sciences or a desire for a more comprehensive undergraduate course in the discipline. The course integrates the basic principles of general biology and focuses on their interrelationships. The major themes addressed include levels of organization, cell structure and metabolism, the genetic basis of life, evolution, diversity and ecological relationships. Laboratory exercises are coordinated with lecture topics to enhance the student's understanding of these topics.

This lecture and laboratory course is part of a two semester sequence designed for students with a specific interest in majoring in the biological sciences or a desire for a more comprehensive undergraduate course in the discipline. The major focus of this course is on the diversity of life forms, including microbes, protists, the fungi, plants and animals. The course will include the study of their structure and function, evolutionary patterns, ecological relationships and behavior. Laboratory exercises are coordinated with lecture topics to enhance the student's understanding of the lecture concepts.

Principles of Nutrition will introduce students to the science of nutrition. The course will examine individual nutrients; their structure and function in the human body; nutrient composition of food; and selection of food to meet nutrient needs, maintain health and satisfaction. Students will understand and apply present day knowledge of nutrition to dietary patterns and needs of selected individuals and groups. The course is an advanced beginning course in human nutrition designed for students with a science background.

An introduction to the principles of human anatomy and physiology beginning with the cellular/biochemical level of organization and progressing through a comprehensive study of organ systems emphasizing homeostasis. This is a one-term transfer level class designed for students entering allied health fields or biological sciences. Each student must enroll for one laboratory section.

The first of a two-semester sequence especially designed for students pursuing careers in allied health fields as well as any student desiring an in-depth undergraduate transfer course. The course focuses on the interdependent relationships between the structure and functions of body systems and the ways these parts interact (homeostasis) to insure the survival of the organism. Major topics addressed include levels of organization, the chemistry of life, support/movement, integration/control, and coordination. Coordinated laboratory exercises focus on anatomical knowledge and physiological functions.

Morphology, physiology, taxonomy, and relationship of microorganisms to disease. In-depth laboratory study and suitable lecture material with applications to agriculture, industry, and medicine.

An introductory course which assumes a minimal student background in mathematics and chemistry. The course is intended to serve students in allied health programs and any student desiring an application-oriented, less theoretical approach to chemistry. The course introduces students to the practical aspects and basic concepts of chemistry including measurements, dimensional analysis, matter, energy, atoms, elements, the Periodic Chart, nuclear chemistry, chemical bonding, nomenclature, an introduction to organic chemistry, chemical quantities, formulas, gases, chemical calculations, balancing equations, solutions, acids and bases, chemical kinetics, and equilibrium. Coordinated laboratory exercises are intended to emphasize topics covered in the lecture as well as stress basic laboratory techniques. Elementary algebra is required as a prerequisite.

Prerequisite(s): A minimum grade of C- in MAT-063.

This lecture-laboratory course is intended primarily to serve undergraduate health-related majors such as nursing and dental hygiene as well as the general studies students seeking an integrated background in organic and biological chemistry. Students will study topics applications from a clinical, human or environmental perspective. Laboratory exercises are coordinated with the lecture topics.

Prerequisite(s): CHM-122.

This lecture and laboratory course is the first of a two-semester sequence designed specifically for students majoring in chemistry, physics, biology, or pre-engineering. It is a mathematically rigorous course that assumes the entering student has a strong background in algebra and finite mathematics. Students will learn specific-content chemical information that will be applied within the context of a variety of chemistry applications. Many of the applications that will be investigated highlight contemporary social and scientific issues. Through participation in course activities, each student should expect to improve her/his knowledge of chemistry and to develop improved qualitative and quantitative problem-solving skills. Hands-on experience with laboratory experiments will allow students to learn proper procedures, to gather meaningful data, and to draw logical and appropriate conclusions based on the laboratory data. Content will include chemical equations, stoichiometry, gases, thermochemistry, equilibrium, electronic structure of atoms, periodic trends, molecular bonding and structure, intermolecular forces, and nuclear chemistry.

Prerequisite(s): A minimum grade of C- in MAT-102, MAT-110, or MAT-156.

This lecture and laboratory course is the second of a two semester sequence designed specifically for students majoring in chemistry, physics, biology or pre-engineering. Students will have successfully completed General Chemistry I or its' equivalent. The course focuses on chemical equilibria and their applications, thermodynamics, kinetics, modern materials, electrochemistry, properties of solutions, chemistry of the representative main group and transition elements, coordination compounds, basic organic chemistry, biological chemistry, and chemistry of the environment. Specific topics are outlined under the course content. Laboratory exercises are coordinated with lecture topics where possible, and are intended to augment and support these topics.

Prerequisite(s): CHM-165.

Environmental Conservation is a course that enables students to learn about their environment. Students study about natural ecosystems, interactions within ecosystems, ecological principles and their application, the impact our increasing population has on the environment, the importance and components of a sustainable agriculture, and the environmental issues facing today's world.

This natural science course addresses the manner in which we approach our environment today and how it will affect the world we live in tomorrow. This course examines the challenges of: developing sustainable energy sources, maintaining the quality of our air, water, and soil, and preserving the remaining biodiversity and habitat, and human population pressures as they relate to the environment. As these challenges are examined, possible solutions will be evaluated.

This course introduces the student to the concepts and processes of physics, chemistry, astronomy, and earth science. Students are presented with a general overview of theories that have an impact on their everyday lives.

Prerequisite(s): A minimum grade of D- in MAT-063.

A basic course in descriptive astronomy dealing with the development of modern astronomy and with its present-day theories and observations. Topics covered include motions of solar system and deep sky objects, telescopes and other instruments, members of the solar system, nature of the sun, other stars, origin and development of stars and planets, our galaxy, other galaxies, and the organization of the universe.

Prerequisite(s): A minimum grade of D- in MAT-063 or appropriate placement score.

This course covers the fundamental concepts, principles and laws of physics and their applications. It covers kinematics, dynamics, force, linear and rotational motion, fluids, sound, temperature, and heat.

Prerequisite(s): A minimum grade of C- in MAT-741 or MAT-102, or equivalent placement score.

This course is the second semester continuation of General Physics I. The course studies the fundamental concepts, principles and laws of physics and their application. It covers electricity and magnetism, light and geometric optics, quantum and nuclear physics.

Prerequisite(s): A minimum grade of C- in PHY-162.

This is a one semester, liberal arts mathematics course that satisfies the minimum general education requirement for math. The course is designed to impart math skills which are helpful in everyday life as well as to expose students to areas of mathematics they may not have seen before. Topics include problem-solving skills, set theory, algebra, consumer mathematics, probability, and statistics. Other topics may be included.

Prerequisite(s): A minimum grade of D- in MAT-063 or appropriate placement score.

This course provides an intensified study of algebraic techniques and prepares students for future study in mathematics. The central theme is the concept of functions, their properties, graphs and applications. Functions studied include polynomial, rational, exponential, and logarithmic.

Prerequisite(s): A minimum grade of C- in MAT-102 or equivalent placement score.

This one-semester pre-calculus course is intended for the student with a solid algebra background who intends to take calculus. It is also beneficial (but not required) for the student to have a background in trigonometry. The course will emphasize functions using an analytical, numerical, and graphical approach. The student will study linear, polynomial, rational, exponential, logarithmic and trigonometric functions along with their applications.

Prerequisite(s): Appropriate Placement Test Scores: ACT Math Score of 25 OR Compass Score of 51-100 in the College Algebra Domain or 31-50 in the Trigonometry Domain.

The second course of a two-semester pre-calculus sequence. Topics include trigonometry and applications, vectors, analytic geometry, and polar and parametric equations.

Prerequisite(s): A minimum grade of C- in MAT-121 or equivalent placement score.

This course is a study of descriptive statistics including graphical representation, central tendency, correlation and regression, intuitive treatment of probability and inferential statistics including hypothesis testing.

Prerequisite(s): MAT-063.

The first in a calculus sequence, this course covers topics including functions and their graphs, limits, derivatives, applications of the derivative, and integrals.

Prerequisite(s): A minimum grade of C- in MAT-128 or MAT-134 or appropriate placement scores (ACT: 27; COMPASS TRIGONOMETRY: 51-100).

A continuation of MAT-210, this course covers topics including integration techniques, applications of integration, infinite series, conic sections, parametric and polar equations.

Prerequisite(s): A minimum grade of C- in MAT-210.

This course covers topics including integration and differentiation techniques related to vectors, vector-valued functions, functions of several variables, multiple integration, and vector analysis.

Prerequisite(s): MAT-216.