AFE 408: Anesthesia and Surgical Procedures. This course will focus on both background knowledge and practical applications of anesthesia-related skills for veterinary technicians. Prerequisites: BIO 308 and AFE 305 or consent of instructor. Credit: 3 semester hours.
AFE 411: Practicum II. Advanced research in Agriculture, Food Science or Sustainable Systems. A course in which advanced AFE students pursue an independent hypothesis driven research project on or off campus. Prerequisites: AFE 311, MAT 115 or 200, and Jr. standing. Credit: 2 semester hours.
AFE 412: VET Clinical III. This is the last clinical course and is designed to allow students to gain greater knowledge and skills in the specific job requirements of a veterinary technician. The class will involve greater actual clinic time but will also include activities related to professional development and expectations of veterinary technicians. This class is designed to allow students to have a better understanding of expectations and gain the hands on skills expected in the workplace. Prerequisite: AFE 312. Credit: 3 semester hours.
AFE 415: Livestock Production Practices. Course will explore conventional and alternative production practices for the major livestock species produced in Kentucky. Students will learn about organic, forage based, and natural production practices and how they compare to conventional production. They will have hands-on experience with working with livestock to learn basic handling and management procedures. The class includes field trips to different farms and hands on activities. Prerequisites: AFE 211. Credit: 3 semester hours.
AFE 416: Nutrition and Society. As the prevalence of obesity and co-morbidities continue to rise in the United States, there is a strong need for individuals trained in community nutrition education as well as science. This course is dedicated to teaching students the principles behind nutrition education, epidemiological factors, methodologies and pertinent organizations. Credit: 3 semester hours.
AFE 417: Modern Nutrition and Disease. This course is intended for those with theoretical and practical interest in the field of Food and Nutrition Sciences and will give an overview of the role of Nutritional Science as it relates to health with special emphasis on disease prevention and management of disorders and diseases of various body systems. Prerequisite: FNU 104 with grade of C or better. Credit: 3 semester hours.
AFE 425: Organic Crop and Livestock Production. Principles and practices of organic agriculture are presented in the context of their historical, philosophical, economic, and scientific underpinnings. Students will develop a broad theoretical and practical understanding of organic agriculture. Prerequisites: MAT 120 or MAT 125 or consent of instructor. Credit: 3 semester hours.
AFE 426: Agricultural Economics and Marketing. This course discusses economics, farm management, and marketing from an agricultural, and aquaculture, perspective. The focus is on economic relations that would apply to aquaculture and agriculture, in general. Most economics discussions will be presented by drawing graphs instead of writing formulas, although some formulas will also be discussed. The main goal is to prepare students to have the ability to manage a farm from a production, marketing, financial, and business planning perspective. Overall, the course will use a practical approach that would appeal to the understanding of most students. Prerequisite: MAT 115 or MAT 176. Credit: 3 semester hours.
AFE 435: Urban Agriculture. Examine contributions of ornamental and food gardens to community health and food system sustainability. Explore potential of compact urban agriculture to offset community food needs through high and low input production. Gain hands-on experience with tools, techniques and practices used to grow and process food and ornamental crops in urban environments. Credit: 3 semester hours.