DCB catalog 2022-24

Course Descriptions 97 they encounter it in their workplace. The student will gain a thorough knowledge of both the terminology of the EHR systems and the practical uses of similar systems in a healthcare setting. AH 297 Internship (1 – 6 credits) Fall, Spring. Pre: Instructor Approval, 2.0 GPA An internship is required of most AAS programs. This course is available to AA and AS students as well. The students combine course learning with practical, professional work experiences in their chosen field of study. The employer does an evaluation of the work experience: the faculty advisor supervises the students; the students are required to complete a project assigned by the faculty advisor. A minimum of 40 hours of work is required to earn one credit. A grade of satisfactory/unsatisfactory is given by the faculty. ANIMAL SCIENCE (ANSC) ANSC 114 Introduction to Animal Science (3CR) Fall; Pre: None An introduction to the general fundamentals of livestock management and industry practices in food/farm animal production. Classroom lectures are to be complimented by the accompanying labs, which will provide hands on tours of livestock operations to enhance student knowledge of livestock production. ANSC 123 Feeds and Feeding (3CR) Spring; Pre: None Principles of feeding livestock include digestive systems, nutrient requirements, nutrient characteristics, and sources utilized in the formulation of balanced rations. ANSC 160 Equine Nutrition (2CR) Fall; Pre: None This course focuses on basic equine nutrition throughout the various stages of equine development and performance. These concepts will be integrated with a practical application of equine feeding. ANSC 220 Livestock Production (3CR) Spring; Pre: None General production and management of major meat animal species. Topics include production systems, feeding, facilities, health, economics, and marketing. ANSC 242 Introduction to Meat Processing (2CR) Spring Pre: None Introduction to the meat processing industry, livestock meat primal and cuts, and meat grading. This course will expose students to principles and procedures of meat processing, fabrication, and cleaning. ANSC 260 Introduction to Equine Science (3CR) Spring; Pre: None Review of evolution, historical roles of the horse, breeds, and the modern day western equine industry. Topics include introduction to equine anatomy, physiology, selection, nutrition, health care, and general management. ART (ART) ART 110 Introduction to Visual Art (3CR) Fall, Spring; Pre: None Study and analysis of artistic methods and meaning in the Visual Arts. ART 182 Art with a Smartphone (3CR) Spring; Pre: None