Category Archives: New Courses!

New Spring 2021 Course AGRI 217 Leadership and Communication in Agriculture

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AGRI217: Leadership and communication in agriculture
(Fulfills CANR Breadth Requirement & ANR major Oral Communications Requirement!)

Communication skills as they relate to leadership styles will be explored. Practical experience in oral and written communication as well as social media will occur with a hybrid course with one session in class and online.

Course Objectives:

● Identify leadership style and how that impacts communication skills.

● Understand and apply the basic tenets of oral and written communications.

● Understand the role of digital media in communications and explore best practices.

Available Spring 2021 | www.udel.edu/00781

New Equine Course for Fall 2020

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New Course for Fall 2020
ANFS 267: Introduction to Equine Therapeutics, 3 credits
Class meets Mondays: 6:30 – 7:45 PM,
Discussion: Tuesdays OR Thursdays: 9:30 – 10:45 AM

This course will introduce students to the application of equine assisted therapeutics for a wide range of physical, emotional, and developmental disabilities. Students will have opportunities for hands-on experience evaluating equine partners, understanding therapeutic biomechanics, adaptive equipment, and the roles of therapeutic riding instructors and volunteers. ANFS 267 is the entry level course at UD for PATH Certified Therapeutic Riding Instructor (CTRI) credential.

Need a 1 Credit Course for the Fall?

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BHAN130 Sustainability and Food

Lecture (1 credit hours)

Through a variety of relevant health topics students will examine how they can take responsibility for their health behaviors and live a healthier and more productive life.

Notes: Class includes hands on cooking experiences.
Class meets in STAR Tower Demo Kitchen – 100D STAR Tower.

New Fall 2019 Course- PLSC 145 Introduction to Sustainable Food Systems

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This course will introduce students to food systems in the context of sustainability.  Students will learn about the US food system as well as global aspects of food.  Sustainability in agriculture will be explored from environmental, economic, and social aspects.  The major challenges facing agriculture and food systems sustainability such as rapid climate change, environmental degradation of soil and water, water availability, and other natural resource depletion and will be studied. The course will look critically at our current food system in relation to human health and health policies and food access.  Students will learn about what impacts food preferences and food consumption and how this relates to the food system.

The course will have extensive reading assignments on relevant topics and class discussions on those topics

 

 

Students will also:

  • Interview food producers or food professionals
  • Maintain a food and waste diary
  • Conduct a supermarket analysis
  • Do food shopper interviews
  • Present a food report
  • Research a food systems topic
  • Grow food on the UD farm

The class will end with a shared dinner prepared by the students.