Course Description

Farm & Rural Mngt Capstone

Students will be introduced to successful rural entrepreneurs. They will work in teams and act as consultants to evaluate farm and rural agriculturally based businesses financial, human resources, and strategic management practices. Students interested in food and agricultural entrepreneurship will evaluate food processing techniques, packaging and food safety procedures. Upon identifying key problems, students will present their finding to both class and entrepreneur. All lectures will be taught at Morrisville State College. Most of the laboratory assignments will be completed at the farm or rural business in which the students will be serving as consultants. Prerequisites: AGBS 100, AGBS 240, 305, ACCT 100 or ACCT 101 3 credits (2 lecture hours, 2 laboratory hours), spring semester

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Departments

Contact

Charles S. Mooney
Ag Sci./Ag Bus./Dairy Sci. Dept. Chair
(315) 684-6301
mooneycs@morrisville.edu
Marshall Hall, Room 107

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Admissions Requirements

Students are admitted to this program by several means that offer flexibility to meet the requirements of the degree. Students may successfully complete an A.A.S. degree program in agriculture, where required courses could transfer in the B.Tech. Dairy Management Program.

Students may also enter the program after completing transferable, college-level course work in either general education or technology-based courses, or transfer from other accredited institutions. This may require articulation agreements among other SUNY Institutions and Community Colleges. A minimum grade point average of 2.0 is required. All bachelor degree programs offered by the College must meet the State University of New York Board of Trustees mandated general education requirements.