ACC 497: Contemporary Topics in Accounting. An exploration of contemporary topics in accounting. Examples of topics include fraud auditing, forensic accounting, IFRS or other emerging or relevant topics. May be repeated up to three times for credit for different topics. Prerequisites: ACC 301, 302 or consent of instructor. Credit: 3 semester hours.

ACC 499: Independent Study in Accounting. Research and in-depth study of a particular accounting concept or problem under the guidance of a faculty member. Prerequisite: Senior classification and consent of the chairperson. Credit: 3 semester hours.

AFE 110: Agriculture, Food, and Environment Lab. This is a hands-on class that provides students with a greater understanding of agriculture, food, and environmental systems. Students gain hands on experience in many of the common practices and procedures used for field and lab work in the different areas within AFE. Pre-Co Requisite AFE 116. Credit: 1 credit hour.

AFE 116: Introduction to Agriculture, Food, and Environment This course familiarizes students with career options, necessary academic preparation, and how to search for a job in environmental science and agriculture. In addition to lectures, students will visit several environmental science/agriculturally related venues in central Kentucky. Credit: 2 semester hours.

AFE 117: Global Perspectives in Agriculture, Food, and Environment. Students will explore agriculture, food science, and environmental issues across the planet and how these issues also impact people in the United States. Climate change, international challenges to food production, expanding international markets, global competition in producing food and energy, and international environmental challenges will be examined. Credit: 3 semester hours.

AFE 118: Intro to Fermentation & Distillation Science. This course identifies the crops used as the raw ingredients of beer, wine, and distilled spirits and understands the molecular transformations of brewing and distilling. Credit 3 semester hours

AFE 120: Principles of Agronomy. Students explore the science of agronomy to include plant, soil, and turf sciences. Interactions of plant, soil, and turf sciences will be introduced along with all of the components of them which will include breeding, physiology, pathology, production, and the effects of meteorology. Credit: 4 semester hours

AFE 130/CHE 108: Fermentation & Spirits Chemistry. This course deals with chemical processes and reactions that are necessary in the process of fermentation and distillation. Specific chemical bonding and reactions that are necessary for successful brewing and distillation as well as acid/base chemistry will be covered. Credit 4 semester hours.

AFE 211: Introduction to Animal Science. This course provides the student with basic information on livestock production and management of food animals primarily cattle, goats, sheep, swine, and poultry. It will include information on alternative and conventional production of animals. Credit: 3 semester hours.

AFE 212: Vet Clinical I: This course provides hands on experience in the area of veterinary technology in veterinary clinics and on farm lab activities. Credit: 2 semester hours.

AFE 213: Animal Handling Practices Lab. This class is designed to give additional training in areas of animal agriculture for students and includes both lecture and hands-on activities. This course covers current humane handling practices of livestock and focus on Quality Assurance practices for the livestock species. Animal behavior will