XII. Course Descriptions
Agri-Food Leadership
| DAFL*1450 The Science of Livestock Systems F (3-2) [0.50] | |
|---|---|
| The basic biological principles applicable to the animal sciences are introduced including growth, carcass composition, nutrition, reproduction, genetics and health. The science is integrated with an overview of the general livestock industries, including highlights of various livestock production systems. | |
| Location(s): | Kemptville |
| DAFL*1650 Science of Cropping Systems F (3-2) [0.50] | |
|---|---|
| This course will introduce the basic structure and biological function of plants. Topics to be discussed will include photosynthesis, nutrient uptake and reproduction, basic genetic principles and basic chemistry. Current and emerging crop production systems will be compared and evaluated in relationship to soil productivity, environmental awareness and the economy. Specialized production systems including strip tillage, seed production and organic production will be included. | |
| Location(s): | Kemptville |
| DAFL*1730 Leading Teams F (3-2) [0.50] | |
|---|---|
| This course is designed to introduce students to basic leadership skills: understanding and developing different leadership styles, group dynamics when building teams, managing projects, and time management. The focus will be on employee engagement, training and motivation, plus values and ethics with performance. | |
| Location(s): | Kemptville |
| DAFL*1850 Food Safety and Quality F (3-2) [0.50] | |
|---|---|
| This course introduces risk management in the food-chain including HACCP, safe food handling and food safety systems within food processing plants. Students will learn the various departmental responsibilities in food quality assurance, microbiology and pathogen control, and probability theory. | |
| Location(s): | Kemptville |
| DAFL*2730 Leading Within an Organization W (3-2) [0.50] | |
|---|---|
| Students will build on competencies developed in DAFL*1730, examining the impact of leading within an organization, understanding organizational structures, decision making, strategy, and negotiation. This course will include elements of managing people and finances, including critical thinking and powers of persuasion. The techniques of conflict resolution, handling criticism and stress management are included. | |
| Prerequisite(s): | DAFL*1730 |
| Location(s): | Kemptville |
| DAFL*2850 Chemistry for the Workplace W (3-2) [0.50] | |
|---|---|
| This course examines fundamental chemical principles and how they are applied to our daily lives. Topics will include basic chemical compounds and reactions; environmental pollution and re-mediation; chemistry for the workplace; basic industrial processes; chemical hazards and safety; natural and synthetic polymers; foods; drugs; industrial chemicals; and biochemicals. | |
| Location(s): | Kemptville |
| DAFL*3510 Supply Chain Management & Systems Theory F (3-2) [0.50] | |
|---|---|
| Students study the major supply chains and how product flows from farm to plate. Gantt charts are used to learn how product is sourced and how products are wholesaled, distributed and retailed. Several examples of systems theory are introduced. | |
| Location(s): | Kemptville |
| DAFL*3520 Processing Facility Management F (2-3) [0.50] | |
|---|---|
| Processing plant management is viewed from a technical and a management viewpoint. An overview of the major production, employee and management systems are introduced. This course will connect much of the theory seen earlier into a practical application including HACCP. Facilities will include meat plants, fruit/vegetable and processed foods plants. | |
| Prerequisite(s): | DFN*1190 |
| Location(s): | Kemptville |
| DAFL*3730 Leading Change F (3-2) [0.50] | |
|---|---|
| Students will define change and learn the varied impacts of change on individuals. Strategies for changing workplace behaviour are explored. Strategies include motivational incentives such as active listening skills, assertiveness techniques and dealing with difficult people. | |
| Location(s): | Kemptville |
| DAFL*4510 Nutrition of Living Organisms W (3-2) [0.50] | |
|---|---|
| This course presents basic concepts of nutrition for second-year students, linking plant nutrition and quality to animal and human nutrition. Students will be exposed to the roles of different elements in plant metabolism and will learn how to obtain nutritious food and feed. The quality of different feed options will be discussed and related to the quality of animal products. Human nutrition as influenced by different plant and animal products will be covered in this course. Laboratory work includes greenhouse and laboratory demonstrations. | |
| Prerequisite(s): | DAFL*1450 |
| Location(s): | Kemptville |
| DAFL*4530 Wholesaling, Retail and Energy W (3-2) [0.50] | |
|---|---|
| This course will introduce transportation systems, wholesaling and retailing; and their impact on the food supply chain. Energy requirements for food transport will be covered along with impacts of energy sources on the economics of transportation systems. Wholesale strategies and locations of various wholesale centers in Ontario will be described. The retailing industry will be described including the major strategies found in Ontario. | |
| Prerequisite(s): | |
| Location(s): | Kemptville |
| DAFL*4730 Leading Innovation W (3-2) [0.50] | |
|---|---|
| This course will define product, service and process innovations. Students are made aware of how to recognize innovation, how to inspire it and capture it into action. Students will find innovative ways to reach a target, identify different ways to approach a challenge or a creative solution to a problem. Key elements of leading innovation include the ability to inspire others to be creative and knowing how to move from ideas to action. Compliance with complex government legislation is included. | |
| Prerequisite(s): | DAFL*3730 |
| Location(s): | Kemptville |