Fall Courses
3 credit course. The goal of this course is to provide food industry professionals with information to assist them in recognizing and applying measures to prevent intentional contamination of the food supply.
1-15 credit course. This course is comprised of supervised student activities on research projects identified on an individual or small-group basis.
3 Credit Course. Offered Spring/Summer/Fall. Principles of business management are provided using a variety of examples from industries in agribusiness, which offer real world experiences. Exploring the institutions and issues, such as food safety and biotechnology, that are unique to managers in the agribusiness sector is emphasized.
3 credit course. Offered fall. Lectures and exercises designed to develop student competency in plant selection to promote ecological diversity and genetically superior plants.
3 credit course. This course will introduce students to the breadth and scope of animal agriculture in North America with emphasis on food producing animal
3 Credit Course. Offered Summer/Fall. Provides information that will be used to make informed decisions about pet ownership, pet care, controversial legal issues, and societal responsibilities. Satisfies General Education - Social and Behavioral Sciences (GS).
3 Credit Course. Offered Spring/Fall. Concepts, strategies, and techniques of local economic analysis, planning and development; and decision making exercises.
3 Credit Course. Offered Spring/Fall. Social organization, processes and change in communities; use of sociological principles in analysis of community problems and development.
3 Credit Course. Offered Spring/Fall. Understanding theories, concepts, and frameworks of community and economic development and community decision-making models in application to community development practice and issues.
3 Credit Course. This is an optional course for the Master of Professional Studies in Community and Economic Development. It provides a foundation in the connections between communities and their local environments, the institutional barriers and boundaries that guide these relationships, and how both work together in impacting long-term community and economic development trajectories across multiple scales.
3 Credit Course. Offered Spring/Fall. Typical topics include several methods and techniques in these areas: general community assessment techniques, specialized techniques for community and economic development, and leadership and process skills.
1 to 6 Credit Course. Offered Spring/Summer/Fall. Creative projects, including non-thesis research, that are supervised on an individual basis and which fall outside the scope of formal courses.
3 credit course. Course provides essential information for the process of writing and developing a framework for students to apply, integrate, and practice the theories, concepts, and methods from the CEDEV curriculum in developing the topic, outline and literature review for the students’ required Master’s papers.
3 Credit Course. Offered Spring/Alternating Summers-odd years. Introduces students to a thorough understanding of insects and their relatives, Integrated Pest Management (IPM), and control strategies.
3 Credit Course. Offered Fall. Provides an introduction to plant pathology. Diseases of horticultural crops are examined stressing their cause, diagnosis, control and the roles they play in national and international trade and bio-security. The biology of plant diseases involving a broad range of biotic and abiotic plant pathogens will be discussed.
3 Credit Course. Offered Fall. Provides an introduction to concepts of disease processes in plants and biology of plant pathogens, environmental and cultural management factors influencing disease development, and integrated turfgrass disease management practices for root and foliar disease.
3 Credit Course. Offered Summer/Fall (World Campus) and Spring (eLearning Cooperative) . Introduces students to the variety and complexity of soils on a local, national, and international scale. The students learn to identify the physical, chemical, and biological properties and processes of soils and relate these to the way that societies use and abuse soils.
1 Credit Course. Offered Spring/Fall. Covers chemical toxicity, formulations, environmental fate, labels, MSDS, calibration, IPM, safety, handling, storage, and Pennsylvania certification and regulations.
3 Credit Course. Offered Spring/Fall. Characterization of the primary plant species used for sports, lawn and utility turf; includes turfgrass morphology, environmental adaptation, and cultural requirements.
3 Credit Course. Offered Spring/Summer/Fall. Supervised off-campus, nongroup instruction including field experiences, practica, or internships. Written and oral critique of activity required.
