This course focuses primarily on issues, principles and practices related to animal health with specific emphasis on pig and poultry production. It highlights the critical aspects of disease prevention, detection and control at an introductory level, and helps to enhance students’ awareness of how they may better manage animal health. This course is divided into two concurrent modules – pig and poultry – and each module also includes an attachment session.
This course enhances the students' awareness of the nature and basic pathophysiology of the disease process. It introduces students to a variety of common infectious and non-infectious diseases of cattle and small ruminants which are of importance in the region. The course also illustrates the dangers posed by infectious agents to the ruminant population and their threat to the industry and the human population. The course aims to train students to identify and differentiate among many common diseases which affect the local cattle and small ruminant population, and to employ methods of prevention, treatment and control of these diseases.
This course will allow students to understand the nutritional requirements of domestic farm animals and to be able to use locally available feed resources to meet those needs in ways that maximize profit to livestock. It also introduces students to the processes involved in food consumption, absorption and utilization and conversion by the animals. At the end of the course there are laboratory sessions which examine feed, its formulation and ingredients.
This course focuses on modern scientific approaches to animal production in the tropics, with particular emphasis on poultry and pig production. It provides insights into how anatomy and physiology and the environment interact to enhance or reduce production levels, and equips students to make better decisions and solve related problems. Module 1 is on Poultry Production and Module 2 is on Pig Production. There are practical farm attachments for each module at the end of the classroom component.
This course focuses primarily on issues, principles and practices related to animal production with specific emphasis on dairy, beef and small ruminants (sheep and goats). It highlights the critical aspects of production particularly in the Barbadian context and explores the distinguishing physical and physiological differences among the species which impact on their management and productivity. At the end of this course there is a separate attachment which helps to reinforce the practical components.
This course is an introduction to the anatomy, physiology and behaviour of animals. It also outlines the taxonomy of the animal kingdom. It is also an introduction to the biology of potential agricultural pests. This course includes laboratory sessions.
This course examines the principles involved in the care of clients with anxiety, somatoform, dissociative and personality disorders. Threads in this course are the nursing process and the partnership in care.
This course provides students with knowledge of the range of applications of computers in education generally, and in the hospitality industry. Hardware and software components will be examined.
This course is designed to provide students with the knowledge of the range applications of computers in education, generally and in the hospitality industry. Hardware and software components will be examined.
This course is designed to increase the students’ knowledge of research and to analyse its application to practice. The course also provides students with the opportunity to develop and use research skills in the practical context