Bachelor of Science, Major in Agricultural Education, Communication and Leadership with Specialization in Communication

at South Dakota State University USA

Dairy Science is an application of the sciences, engineering and technology, and business toward the study of milk production and processing.  The Dairy Manufacturing major focuses on processing of milk and milk products. The degree is designed to prepare students for a wide range of outstanding, challenging and rewarding career opportunities ranging from industry to private enterprise, government, research and higher education.  Students will develop a knowledge base related to the basic physical, microbiological, chemical and engineering sciences as they are applied to dairy foods.  These sciences are utilized to study the nature and development of dairy products; the unit operations involved in processing and production of quality dairy foods; the causes of deterioration and spoilage, and principles of dairy food preservation.  Students will also be exposed to business operations management as it relates specifically to a dairy processing facility. These skill sets are also utilized by scientists to develop and create approaches for the generation of new dairy food products to assist in feeding the world through provision of products that provide proper nutrition with acceptable taste and texture while maintaining affordability.  Graduates with a degree in Dairy Manufacturing are well prepared for professional positions within the dairy processing industry or for further graduate study in Dairy Science.

Student Learning Outcomes
Upon completion of the Dairy Manufacturing curriculum a graduate should be able to demonstrate the following:

• Understanding of the chemistry underlying the properties and reactions of the various components within a dairy food as they are influenced by processing conditions. (Cross-curricular Skill: Inquiry and Analysis; Critical and Creative Thinking; Problem Solving; Integrative Learning)
• Practical proficiency in laboratory techniques associated with the determination of qualitative and quantitative analytical data related to physical, chemical, biological and microbiological aspects of dairy foods and dairy-based ingredients. (Cross-curricular Skill: Inquiry and Analysis; Critical and Creative Thinking; Teamwork; Problem Solving; Foundational Lifelong Learning Skills; Integrative Learning)
• Understanding of microbial growth and survival as it impacts the safety, preservation and spoilage of dairy food systems. (Cross-curricular Skill: Critical and Creative Thinking; Information Literacy; Problem Solving; Foundational Lifelong Learning Skills; Integrative Learning)
• Understanding of unit operations, process control and sanitation protocols as they relate to the production and preservation of dairy-based foods. (Cross-curricular Skill: Inquiry and Analysis; Critical and Creative Thinking; Problem Solving; Foundational Lifelong Learning Skills; Integrative Learning)
• Understanding of cleaning and sanitation processes and protocols as they impact the control and assurance of quality in the finished dairy food. (Cross-curricular Skill: Critical and Creative Thinking; Teamwork; Problem Solving; Foundational Lifelong Learning Skills; Integrative Learning)
• Practical proficiency in application of Good Manufacturing Principles (GMP’s), Standard Operating Procedures (SOP’s), and Sanitation Standard Operating Procedures (SSOP’s) as a direct result of exposure to these items in an applied manufacturing environment. (Cross-curricular Skill: Teamwork; Problem Solving; Ethical Reasoning; Foundational Lifelong Learning Skills; Integrative Learning; Diversity, Inclusion and Equity)
• Understanding of the laws and regulations governing the manufacture and sale of dairy-based food products. (Cross-curricular Skill: Inquiry and Analysis; Critical and Creative Thinking; Information Literacy; Problem Solving; Civic Knowledge and Engagement; Intercultural Knowledge; Ethical Reasoning; Foundational Lifelong Learning Skills; Integrative Learning; Diversity, Inclusion and Equity)
• General understanding of business operations including finance, human resources, inventory management, infrastructure requirements, loss control and purchasing. (Cross-curricular Skill: Inquiry and Analysis; Critical and Creative Thinking; Information Literacy; Teamwork; Problem Solving; Civic Knowledge and Engagement; Intercultural Knowledge; Ethical Reasoning; Foundational Lifelong Learning Skills; Integrative Learning; Diversity, Inclusion and Equity)
• Ability to utilize verbal and written communication skills effectively in a group environment. (Cross-curricular Skill: Inquiry and Analysis; Critical and Creative Thinking; Information Literacy; Teamwork; Problem Solving; Civic Knowledge and Engagement; Intercultural Knowledge; Ethical Reasoning; Foundational Lifelong Learning Skills; Integrative Learning; Diversity, Inclusion and Equity)
• Ability to apply critical thinking and reasoning skills while ethically applying scientific principles to resolving issues associated with dairy food products and processing systems. (Cross-curricular Skill: Inquiry and Analysis; Critical and Creative Thinking; Teamwork; Problem Solving; Civic Knowledge and Engagement; Ethical Reasoning; Foundational Lifelong Learning Skills; Integrative Learning; Diversity, Inclusion and Equity)

The M.S. in Human Biology provides graduate-level preparation for students for successful admission to professional schools, including those not admitted directly to professional school from an undergraduate program. The program is designed to provide graduate-level preparation for students who desire admission to professional schools in human healthcare. This includes but is not limited to programs such as: Allopathic Medical Doctor (M.D.), Doctor of Osteopathic Medicine (D.O.), Doctor of Optometry (O.D.), Doctor of Chiropractic (D.C.), Doctor of Dental Surgery (D.D.S), and Master of Science – Physician Assistant Studies (M.S. – PAS). The M.S. program allows for additional opportunities to demonstrate their academic excellence and polish their professional skills. This program directly strengthens the academic capacity of the student with special attention to advanced content knowledge and case based application, professional development and professional skills needed by the healthcare provider.

Student Learning Outcomes

• Integrate the biological, biochemical, physiological and structural aspects of the human body.
• Demonstrate quantitative literacy and evaluate quantitative reasoning.
• Communicate effectively (written and oral).
• Demonstrate leadership and adhere to the ethical standards of the field.

The South Dakota State University Exercise Science program aspires to prepare health and fitness professionals with a strong understanding of the scientific concepts behind the application that is practiced in a variety of health and fitness careers. The mission of the Exercise Science program at South Dakota State University is to prepare competent entry-level Exercise Science professionals in the cognitive (knowledge), psychomotor (skills), and affective (abilities) learning domains that will assist others in adopting and championing healthy, active lifestyles.

The Exercise Science graduate will have the ability to raise awareness about health and physical activity, change behavior, and create environments that support good health practices, including, but not limited to exercise and physical activity. The exercise science professional assists people to develop self-responsibility for their own health and wellness, and implement health assessments and wellness programs that promote a healthy lifestyle. Exercise Science professionals work and study in commercial, clinical, and workplace settings to increase health, fitness, and quality of life for the general population. The exercise science professional is also able to apply their knowledge of acute and chronic exercise physiology to promote better health, reduce chronic disease, or to enhance the performance of athletes.

Student Learning Outcomes
Upon completion of the Exercise Science curriculum students will be able to meet the following outcomes:

• Apply knowledge of the acute and chronic physiological adaptations to exercise to common practices in the field of exercise physiology.
• Plan a health education/promotion program among diverse populations and in various health settings. (Cross-curricular Skill: Diversity, Inclusion and Equity)
• Develop an academic and career plan to include coursework, degrees, professional development activities, and goals. (Cross-curricular Skill: Teamwork; Foundational Lifelong Learning Skills)
• Demonstrate competence in conducting health and fitness laboratory/field tests in exercise science.
• Create a strength and conditioning program for a healthy client that demonstrates application of the theories and principles of strength and conditioning.
• Analyze graded exercise stress test data pertaining to heart rate, blood pressure, and 12-lead ECG results.
• Perform a qualitative movement analysis of a client/athlete/patient and explain the underlying movement mechanics responsible for their faulty movement patterns. (Cross-curricular Skill: Integrative Learning)
• Apply the principles of exercise testing and prescription to special populations to create safe and effective exercise plans aimed at treating and preventing chronic illness.
• Create and lead a group fitness class utilizing the principles of an ACSM certified group fitness instructor. (Cross-curricular Skill: Critical and Creative Thinking)
• Conduct a personal fitness evaluation and evaluate the results to create a personalized fitness plan specific to the needs of the client. (Cross-curricular Skill: Critical and Creative Thinking)
• Remember, understand, and apply the knowledge, skills and abilities required of a Certified Exercise Physiologist.

Dietetics prepares Registered Dietitian Nutritionists to practice dietetics at an advanced level and/or pursue doctoral study.  The program seeks to develop research skills, stimulate independent thought, and provide up-to-date knowledge in foods, nutrition, and food service/business management. This program prepares individuals to integrate and apply the principles ranging from the biomedical sciences, human behavior, and management to design, and to lead effective food, nutrition, health and wellness programs in a variety of settings. This online program will be a degree tailored for credentialed, practicing dietetics professionals who seek to enhance their knowledge in a specific area of dietetics practice or to retool for new career opportunities in dietetics practice. The student must already have the RDN credential or have a Verification Statement from an ACEND accredited Didactic Program in Dietetics. This degree does not prepare one to become a credentialed RDN.

Student Learning Outcomes

• Foundational knowledge: Apply foundational knowledge and skills in the theory and application of nutrition and dietetics sciences to professional practice, education, and research.
• Communication skills: Develop effective written and oral communication skills.
• Critical thinking: Critically analyze and synthesize scientific evidence to defend a position.
• Career preparedness: Demonstrate effective career preparedness.

The Aviation Maintenance Management Specialization is focused on students who wish to repair and maintain aircraft. SDSU has partnered with approved FAA A&P programs across the United States to offer a four-year degree in aviation maintenance management. Students will go through maintenance training at an approved maintenance school and will then transfer to SDSU to complete the additional management degree requirements. Students may have the opportunity to work for the Chief of Aviation Maintenance at SDSU prior to graduation.

Student Learning Outcomes
Aviation Maintenance Management graduates will be able to:

• Apply the general education core to the aviation profession. (Cross-curricular Skill: Diversity, Equity, and Inclusion; Foundational Lifelong Learning Skills)
• Demonstrate an in-depth knowledge of aircraft systems and operations. (Cross-curricular Skill: Problem Solving; Teamwork)
• Apply financial, economic, and management aspects to the aviation maintenance field. (Cross-curricular Skill: Integrative Learning; Ethical Reasoning; Informational Literacy)

Fashion Studies and Retail Merchandising is the perfect major for students who would like to spend their career in one of many roles in the dynamic, competitive, and creative fashion industry. After gaining a good understanding of fundamental business principles related to merchandising and globalization of the industry, they are qualified to become a store or department manager, buyer, or visual merchandiser. Our students also acquire a broad knowledge of people and their behavior, and an understanding of the world at large, and technical knowledge and skills to select fabrics and plan and produce fashion goods.

Student Learning Outcomes
Upon the completion of the Fashion Studies and Retail Merchandising major, students will:

• Apply industry terminology, theories, and concepts in appropriate ways to discuss and critique product quality, serviceability, regulatory compliance standards, merchandising strategies, market trends, retail environments, regulatory factors, and global factors related to the fashion and textile industry. (Cross-curricular Skill: Integrative Learning)
• Demonstrate understanding of the fashion process, including the forces that drive fashion changes and diffusion of innovation and ideas. (Cross-curricular Skill: Integrative Learning)
• Identify and interpret needs, wants, and aspirations of consumers, and outline how industry processes can be applied to forecast, plan, develop, produce, communicate, and sell profitable product lines of products that meet the marketplace’ needs. (Cross-curricular Skill: Integrative Learning)
• Demonstrate and apply knowledge about the role of dress as it reflects and shapes intra- and inter-cultural interactions, ideals, values, norms, traditions, appearance management, and human behavior. (Cross-curricular Skill: Intercultural Knowledge; Diversity, Inclusion and Equity)
• Apply knowledge of the role of dress as it is used to create, express, and fulfill identities, lifestyles, and fantasies. (Cross-curricular Skill: Intercultural Knowledge; Diversity, Inclusion and Equity)
• Understand the role of historic, socio-cultural, economic, technological, political, and psychological factors in aesthetic expression and development of styles.
• Understand how aesthetics and the design process can support quality of life.
• Demonstrate understanding how globalization, market conditions, diverse economic systems and political structures, regulatory factors, cultural norms and values, historic events, geographic locations, and social issues affect industry processes and sourcing strategies.
• Identify and evaluate issues of social responsibility, environmental sustainability, professional behavior, and ethics related to the impact of individual, organizational, societal, and corporate decision-making. (Cross-curricular Skill: Diversity, Inclusion and Equity)
• Apply critical and creative thinking skills, including the ability to objectively evaluate and compare diverse perspectives. (Cross-curricular Skill: Inquiry and Analysis; Critical and Creative Thinking; Problem Solving)
• Formulate sound conclusions and decisions by using appropriate technology, knowledge, and business practices to identify, assess, analyze relevant factors that influence the industry and related strategies. (Cross-curricular Skill: Inquiry and Analysis; Critical and Creative Thinking; Problem Solving)
• Apply qualitative and quantitative skills to problem solving and formulate creative strategies to current issues and future opportunities in the industry. (Cross-curricular Skill: Inquiry and Analysis; Critical and Creative Thinking; Problem Solving)
• Use effective and professional written, oral, and visual communication skills to inform, explain, and support ideas, decisions, evaluations, and strategies.
• Demonstrate ability to take appropriate responsibility for their personal and professional growth, including reflection and critiquing of their progress, outlining their career goals, and demonstrate self-directedness.
• Illustrate effective team working and leadership skills within professional and culturally diverse environments. (Cross-curricular Skill: Teamwork; Intercultural Knowledge; Diversity, Inclusion and Equity)

The Dairy and Food Science Department provides research opportunities leading to Masters and PhD degrees. SDSU is one of two universities in the US with a Dairy Science Program that offers Dairy Production and Manufacturing majors. It is equipped with excellent laboratories, and a state of the art dairy processing plant which has the capability of processing fluid milk, cheese, butter, ice cream, concentrated and dried products, and other products. It also has a dairy research and training facility where a herd of 300 Holstein and Brown Swiss cattle for teaching and research is maintained. Metabolism and surgical facilities in the Animal Science Complex, and specialized laboratory equipment in the Genomics Lab and other departments on campus, including, Veterinary and Biomedical Sciences, and Health and Nutritional Sciences Programs are also available. Graduate students accepted in the program will have opportunities to utilize these facilities to develop basic and/or applied research programs in dairy product processing, microbiology, chemistry, food safety, dairy cattle nutrition, metabolism, breeding, microbiology of the rumen, immunology, and management, while interacting with well qualified faculty.  The SDSU Dairy Science Program, in collaboration with the Food Science and Nutrition Program at the University of Minnesota and the Food Science and Human Nutrition Program at Iowa State University, is the Midwest Dairy Foods Research Center. This provides graduate students in the manufacturing area a unique opportunity to be involved with current issues and research needs.

Student Learning Outcomes

• Demonstrate adequate presentation and communication skills, including thesis and journal article writing, poster and oral presentation skills.
• Demonstrate information literacy for science-based inquiry and critical review of existing knowledge sources.
• Demonstrate an understanding of scientific methods and application of analytical techniques for solving research problems.
• Develop a deep understanding of experimental design, statistical analysis and use of inferential statistics to make valid judgements based on scientific data.
• Specialize research focus in some area such as dairy manufacturing, dairy microbiology or dairy production, but still be broadly based in knowledge of dairy science.
• Be able to conduct and publish scholarly research. (Option A)
• Demonstrate professional development and competence so that they may enter the work force in academia or industry.

The curriculum in general Biology provides breadth of exposure to fundamental areas of biology.  Students majoring in Biology without a specialization take coursework providing a balance of cell, molecular, and organsimal classes. Students select from microbiology, botany, and animal based classes based on their desired career path.

Student Learning Outcomes

• Graduates will demonstrate fundamental knowledge and comprehension of fundamental concepts in biology and microbiology. (Cross-curricular Skill: Information Literacy)
• Graduates will demonstrate scientific reasoning and problem solving. (Cross-curricular Skill: Problem Solving)
• Graduates will demonstrate technical laboratory proficiency in applying fundamental knowledge of biology and microbiology. (Cross-curricular Skill: Information Literacy)
• Graduates will demonstrate effective oral and written communication skills.

The history curriculum is adaptable to personal interests and needs, allowing students to explore the past and make connections to the present. Students pursuing a History Teaching Specialization may select either a Bachelor of Arts or Bachelor of Science degree in preparation for careers in various fields related to education. The program also provides a necessary background for graduate work or other specialized training.

Student Learning Outcomes
Students with a major in History will be able to:

• Demonstrate a knowledge of the most important historical events in U.S. History, including an in-depth study of issues facing minorities within the U.S. (Cross-curricular Skill: Diversity, Inclusion and Equity)
• Demonstrate a knowledge of the most important historical events beyond the United States. (Cross-curricular Skill: Intercultural Knowledge)
• Interpret the past in context; contextualize the past on its own terms. (Cross-curricular Skill: Diversity, Inclusion and Equity)
• Develop a disciplined, skeptical stand and outlook on the world that demands evidence and a sophisticated use of information. This includes recognizing the difference between strong and weak arguments based on evidence, seeking use of proper citations and peer review in other works. (Cross-curricular Skill: Inquiry and Analysis)
• Demonstrate an awareness that knowledge is often incomplete or imperfect, and thus multiple alternatives must be considered and conclusions are subject to change. (Cross-curricular Skill: Critical and Creative Thinking)
• Know the difference between primary and secondary documents, demonstrate how and when to cite in the format of the profession.
• Identify and summarize the historical arguments of other scholars.
• Frame a historical question and develop research strategies to address it, generate historical argument that is reasoned and based on evidence selected, arranged and analyzed. (Cross-curricular Skill: Critical and Creative Thinking)
• Effectively navigate the library and online databases, as well as the archives or in the community for primary sources, peer-reviewed literature and book reviews. (Cross-curricular Skill: Information Literacy)

Dietetics is the education and practice of food, nutrition and wellness and offers a wide variety of jobs in the health promotion, wellness, nutrition care and foodservice administration areas. Registered dietitian nutritionist (RDN) provide nutrition education and counseling and are pivotal in preventive health care and community nutrition programs. Additionally, a RDN is essential to the total care of a patient in a healthcare facility through nutritional assessment and medical nutrition therapy. Students develop an understanding and competency in food, nutrition, wellness, and management and a background in the basic and behavioral sciences to apply the science of nutrition for the promotion of health and disease prevention.

The employment opportunities are in health promotion and wellness programs, public health agencies, foodservice and food production industries, schools, universities, the armed services, hospitals, nursing homes, and state, national and international organizations. Governmental regulations require the services of dietitians in federally supported programs. The consulting services of a dietitian are often sought by architects and hospital administrators in planning and equipping food preparation and services facilities.

Mission and program objectives are available on the Nutrition and Dietetics homepage at www.sdstate.edu/health-and-nutritional-sciences/nutrition-and-dietetics. Program outcome data are available upon request from the program director.

Student Learning Outcomes
Upon completion of the Nutrition and Dietetics major, students will:

• Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions. (Cross-curricular Skill: Information Literacy)
• Use current information technologies to locate and apply evidence-based guidelines and protocols.
• Apply critical thinking skills. (Cross-curricular Skill: Critical and Creative Thinking)
• Demonstrate effective and professional oral and written communication and documentation.
• Describe the governance of nutrition and dietetics practice, such as the Scope of Nutrition and Dietetics Practice and the Code of Ethics for the Profession of Nutrition and Dietetics; and describe interprofessional relationships in various practice settings. (Cross-curricular Skill: Ethical Reasoning)
• Assess the impact of a public policy position on nutrition and dietetics practice.
• Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
• Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services.
• Demonstrate an understanding of cultural competence/sensitivity. (Cross-curricular Skill: Intercultural Knowledge)
• Demonstrate identification with the nutrition and dietetics profession through activities such as participation in professional organizations and defending a position on issues impacting the nutrition and dietetics profession. (Cross-curricular Skill: Intercultural Knowledge)
• Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.
• Use the Nutrition Care Process to make decisions, identify nutrition-related problems and determine and evaluate nutrition interventions.
• Develop an educational session or program/educational strategy for a target population.
• Demonstrate counseling and education methods to facilitate behavior change for and enhance wellness for diverse individuals and groups. (Cross-curricular Skill: Diversity, Inclusion and Equity)
• Explain the processes involved in delivering quality food and nutrition services.
• Describe basic concepts of nutritional genomics.
• Apply management theories to the development of programs or services.
• Evaluate a budget and interpret financial data.
• Describe the regulation system related to billing and coding, what services are reimbursable by third party payers, and how reimbursement may be obtained.
• Apply the principles of human resource management to different situations.
• Describe safety principles related to food, personnel and consumers.
• Analyze data for assessment and evaluate data to be used in decision-making for continuous quality improvement.