Purdue Dual Credit Courses  

Agriculture Courses

Animal Science 10200 (3 credits)

This course merges Advanced Life Science: Animal with Purdue’s ANSC 10200 Introduction to Animal Agriculture which is a study of animal agriculture emphasizing the efficient production of animal food products from poultry, dairy and meat animals. Students investigate concepts that enable them to understand animal life and animal science as it pertains to agriculture. Through instruction, including laboratory and fieldwork, they recognize concepts associated with animal taxonomy, life at the cellular level, organ systems, genetics, evolution, ecology, and historical and current issues in animal agriculture.

Botany 11000 (4 credits)

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.

Food Science 16100 (3 credits)

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.

 

Education Course

Exploring Teaching as a Career - EDCI 20500 (3 credits)

The purpose of this course is to provide students with experiences that will assist them in making informed career choices and build a foundation for future education courses.  The course is designed to help students explore four questions:

The course is designed to assist students in thinking about what it means to learn to teach as they reflect on why, whom, and how they will teach.

One role of teacher preparation is to move learners from a student perspective to a teacher perspective through the examination of teaching, learning, and schools.  Throughout this process students of teaching clarify, refine, and apply their personal theories of teaching and learning in classroom contexts.  Teaching is a complex activity in which teachers apply knowledge from multiple subject matter domains and from personal and professional experience to develop curriculum, enact instruction, and assess learning.  Learning to teach is a lifelong process. Exploring Teaching as a Career provides the context for the formal beginning of career-long development.