Breakfast Cuisine 10316104

Applies techniques involved with cooking breakfast food such as: eggs, omelets, pancakes, waffles and breakfast meats.

Butchering & Deer Processing 60316142

Workshop will include a step-by-step demonstration of how to break down a deer. Instructors will share tips on hanging a deer at home, demonstrate how to remove lymph nodes for CWD testing and explain the best practices for storing your venison by canning or freezing. Participants should come prepared to help skin, quarter, cut, trim and package venison. 

Restaurant Cost Controls 10316115

Examine the concepts and techniques of controlling costs with an emphasis on determining the sales price based on cost inputs, and utilizing break-even calculations. Learners will calculate the cost of goods, overhead, and selling price. Learners will determine the resources needed to run various restaurant operations.

Mid-Day Meals 10316105

Experience in producing lunch meals through the use of grills, fryers, ovens and steamers. Service experience includes cafeteria line work and fast food delivery.

Complex Carbohydrates 10316106

Identify and prepare a variety of grains, legumes, potatoes, pasta and rice. Learners will create a variety of dishes utilizing complex carbohydrates.

Baking And Specialty Decorating 10316121

Creation of baked goods along with high-end decorating techniques are practiced throughout this course. Learners will utilize their creative side as they design and produce attractive presentations.

Wait Staff Training 10316119

Explore the art of service and the importance of front of the house work in the culinary program. Learners learn how to properly interact with guests and provide high quality customer service. Examine the proper techniques of table service, obtaining guest orders, interacting with the kitchen staff and creating a professional atmosphere.

Holiday Cookie Cook Off 60316106

This course is a hands on cookie decorating class. Learners will ice, decorate, and enjoy holiday cookies. This course will provide 16 holiday cookies for the learner to decorate, take home and enjoy! Instructor will provide fun designs for the students to practice their skills. This class is a good way to decorate cookies without the mess of decorating.

Animal Management 10091200

Evaluate common domestic species. Learners will also examine the Animal Welfare act regarding the care and housing of animals.

Veterinary Pharmacology 1 10091211

Analyze various drugs and other substances used in veterinary medicine. Learners will analyze drug classification, effects, side effects, and client education related to a wide variety of medication use in the field of animal medicine. Learners will apply principles of measurement, administration and safe storage of drugs used in veterinary medicine. This course is part of a two-course series.

Veterinary Office Procedures 10091174

Demonstrate personal and professional characteristics and qualities expected of a veterinary technician. This course covers appropriate client and staff relations, telephone etiquette, scheduling, managing records, client services and education. Laws and ethics regarding the practice of veterinary medicine, legal requirements for record keeping and veterinary practice management software will also be covered.

Vertebrate Anatomy & Physiology 10091223

Examine the body systems of vertebrate animals. Learning activities include animal dissections. This course establishes the essential framework required for becoming a veterinary technician. 

Restaurant Sales And Promotion 10316120

Examine sales and promotion strategies used in the restaurant industry. Study of attracting new customers, setting prices, developing visually appealing menus and displays, and investigating innovative methods of attracting and keeping customers.

Nutrition 10316107

Focuses on the six major nutrients (carbohydrates, proteins, fats, minerals, vitamins and water) and how each is used by the body. The planning of well-balanced diets and nutritional analysis of diets are emphasized.

Garde-Manger / Decorative Foods 10316108

Experience in sanitation, quality standards and methods of food storage. Learners will advance their knife skills as they cut, chop, carve and dice. Additionally, learners will be preparing and presenting cold foods such as soups, meats, cheeses and produce.

Agricultural Computer Applications 10091175

Provides learners with hands-on use and application of dairy management software used in industry. Specific topic areas covered on the use of dairy management software application are: animals, tools, design, data entry, reports, inventory and veterinary herd check.

Agriculture Insurance 10091113

Examines the history of agriculture insurance and the process of crop adjusting and estimating yield loss in agronomic crops. Learners will define key insurance terminology and explain how the crop insurance process works for farmers and insurance providers. This course examines current agriculture insurance policies and programs, legal land descriptions are covered, and insurance documentation is reviewed.

Milk Quality & Production 10091109

Prepares learners with a solid background in producing quality milk and utilizing good herd health management practices. Learners will be introduced to milking systems and components, milk procedures, sanitation, diseases, udder anatomy and milk secretion. Learners will collect milk samples and analyze milk culture reports as they relate to quality milk and animal health. Learners will be exposed to milk quality practices globally.

Farm Business Management 10091190

Explores basic entrepreneurial concepts, identifying resources that may assist the agriculture business and family in meeting their goals. Applies theory in the development of a business plan: managing risk, budgeting, financial resource acquisition and business structure. Learners explore various techniques and alternatives used in operating an agriculture business.

Veterinary Clinical Pathology 2 10091206

Investigate hematology and urinalysis. Learners will practice sample collection and perform venipuncture on common domestic species. Labs will consist of learners practicing diagnostic procedures such as CBCs, blood chemistry and urinalysis.

Agriculture Commodities & Marketing 10091185

Introduces the commodity futures markets, with information on contract specifications, exchanges, basic trading information and fundamental and technical market information. Furthermore, time will be spent on the basic phases of grain marketing from the farm to the elevator, including fundamental market information, elevator storage policies, shrinkage, blending, moisture discounts, price spreads, opportunity cost and developing an enterprise marketing plan.

Veterinary Anesthesia & Analgesia 10091225

Veterinary Surgical Nursing 10091227

Participate in surgical procedures including dog and cat sterilization surgeries. Other surgical procedures may occasionally be performed as needed. Learners will participate as anesthetists, sterile surgical assistants, and non-sterile assistants throughout the course.

Gourmet Foods 10316118

Utilizing the culinary skills learned throughout the program, learners will create high-end foods utilizing a variety of cooking techniques. Emphasis will be on presentation, flavors, cooking skills and time management as learners work in a production environment.

Heifer Care Management Lab 10091115

Perform animal health practices and activities as it relates to heifers. This hands-on lab provides learners with firsthand exposure to the duties, responsibilities and management opportunities that are present on a dairy operation. Each lab will build upon the skills from the previous lab. In this second lab, the focus will be on heifer care; six months through calving age. Students will have the opportunity to explore and analyze best management practices in heifer feeds, nutrition, vaccinations, veterinary needs and housing options.

Livestock Diseases 10091123

Explores infectious and non-infectious disease processes of livestock. Emphasis will be placed on bovine diseases, however certain diseases of sheep, goats, camelids, cervids, and swine may also be covered. Disease etiology, symptoms, transmission, diagnosis, treatment, prevention, and control will be covered. Population dynamics and the financial impact on herds will be evaluated. Proper reporting requirements of federally regulated diseases will be discussed. Zoonotic diseases that are of concern for people working with livestock species will be accentuated.

Veterinary Medical Terminology 10091172

Develop an understanding of terms and abbreviations used in the practice of veterinary medicine. Through reading, writing, and speech, learners will master combining forms as they relate to bodily structures, and word parts for the understanding and definition of medical procedures, treatments, and conditions.

Veterinary Medical Calculations 10091205

Perform the every day medical calculations used in veterinary medicine with accuracy.  Learners will perform metric conversions, calculate drug dosages and fluid rates and practice filling prescriptions.

Livestock Medicine For Veterinary Technicians 10091220

Introduces learners in the Veterinary Technician program to common livestock diseases, the body’s response to disease, diagnosis, control and prevention. Types of diseases examined include infectious, non-infectious, zoonotic and reportable. Methods of livestock husbandry, handling, restraint, physical examination, diagnostic sampling and treatment will also be examined in this course. This course is only offered in spring semester.

Companion Animal & Equine Diseases 10091126

Focus on disease etiology, symptoms, transmission, diagnosis, prevention, and control as it relates to companion animal and equine diseases.

Animal Nursing 10091193

Establish the basics of animal nursing including patient history, restraint for medical procedures, and preventative medicine on both large and small animal patients. Topics covered Include venipuncture, wound management, client education, diagnostic imaging, and small animal nutrition. This course is only offered in spring and summer semesters.

Bovine Reproduction 1 10091127

Expands learner’s ability to manage a dairy herd with concentration on breed identification, reproduction, genetics including linear appraisal and selection indexes, calving management and record keeping systems.

Automated Dairy Technologies 10091164

Examines Automated Dairy technologies available for use on modern dairy farms.  Learners investigate both  Automated milking and feeding facilities. Students complete 12 hours of preventative maintenance hands on training at the NTC Agricultural Center of Excellence.

Veterinary Emergency and Critical Care 10091226

Explore emergency and critical care of common domestic species. Topics covered include cardiopulmonary arrest, toxicology, care of hospitalized patients, and advanced nursing procedures.

Laboratory Animal And Exotic Pet Medicine 10091199

Explore husbandry and care of exotic pets, pocket pets, birds and animals used for research. Topics covered include housing requirements, sanitation, nutrition, radiology, restraint and handling. Learners will practice hands on skills including administering medications, diagnostic sampling techniques and physical examinations of rats, mice, birds, rabbits, and other small mammals. This course may also work with reptiles. This course is only offered in fall semester.

Veterinary Clinical Pathology 1 10091196

Demonstrate basic laboratory procedures including: storage, cleaning and the principles of microscopy. Learners will study parasites of common domestic species, including prevention, lifecycle, treatment, and impact on animal health. Labs will concentrate on diagnostic parasitology.

Agriculture Sales & Promotion 10091180

Introduces professional characteristics and qualities expected of an agriculture sales professional. Learners will develop a complete marketing plan including a market analysis. Further, learners will develop a sales proposal and create news articles, advertisements and merchandizing displays.

Veterinary Surgical Assisting 10091224

Learners will gain experience with patient preparation for common surgical procedures, presurgical diagnostics, aseptic technique, and surgical assisting. 

Protein Identification, Fabrication, And Usage 2 10316133

Develop advanced learning of carcasses and fabrication techniques that utilize meat to create value added products such as smoked, brined, or cured items in a professional meat laboratory environment. Create and package items for retail sale including cost structures while following established sanitation regulations. This course builds on the techniques and skills learned in PIFU1.

Veterinary Pharmacology 2 10091213

Build on the concepts learned in Veterinary Pharmacology 1. Learners will continue to analyze drugs commonly used in veterinary medicine. This is the second course of a two-course series.

Equine Medicine For Veterinary Technicians 10091219

Perform physical exams and evaluation of the general health of equine patients. Learners will learn diagnostic sampling techniques, parenteral and enteral medication administration, venipuncture, wound management techniques, and common restraint techniques for medical procedures. Other topics of study include nutrition, radiology, toxicities and disease management.

Soup & Stock Production 10316109

Introduces the preparation of clear, cream, puree and specialty soups. Learners will prepare basic stocks and soups. Additionally learners will evaluate convenience soups and stocks for quality and cost.

Meat & Fish Essentials 10316110

Identify fish, meat or poultry by carcass, primal, sub primal and fabricated cuts of meat. Learners will explore the use of fish, meats and poultry by comparing both yield grades and quality grades. Hands-on meat fabrication, meat grinding, meat smoking and sausage making will be explored.

Restaurant Operations 2 10316126

Expand on the skills of Restaurant Operations while applying costing, menu development, and management skills. Learners will work in a restaurant setting for the entirety of this class experiencing the day to day challenges found in food service.

International Cuisine 10316125

Explores various international cuisines in a professional foodservice setting. Learners will plan menus, prepare and produce the various cuisines and serve.

Bovine Reproduction 2 10091128

Apply artificial insemination concepts through hands-on application.

Menu Planning, Management And Design 10316112

Plan and prepare menus for a variety of food operations and budgets. Projects will include designing, pricing and menu analysis.

Culinary Skills Project 10316128

Assess the learner on skills learned throughout the first year of the Culinary Arts program.  The learner will complete various culinary and sanitation skills in a timed environment.