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Emmetsburg High School

Arts and Science Courses

 
Communications

LIT-110 American Lit to Mid-1800’s, 3cr.
Explores major American writers (including Native Americans) and their contributions to American letters from Puritan times to 1865.

LIT-111 American Lit Since Mid-1800’s, 3cr.
Explores major American writers with their contributions to American letters from the post-Civil War era through modern periods.

Science

BIO-168 Human Anatomy & Physiology  I, 4 cr.
An advanced study of anatomy and physiology. The relationship between body structure and function and homeostasis forms the basis of the course. Pathological processes that result in dysfunction and disease are presented. Major topics include cell biology, histology, skin, skeletal, muscular, and nervous systems. Lecture and laboratory.

BIO-173 Human Anatomy & Physiology II, 4cr.
An advanced study of anatomy and physiology. The relationship between body structure and function and homeostasis forms the basis for the course. Pathological processes that result in dysfunction and disease are presented. Major topics include digestive, endocrine, cardiovascular, lymphatic, respiratory, immune, blood, metabolism, reproduction, urinary, fluid, electrolyte and acid=base balance. Lecture and laboratory.

Career and Technical Education Courses (Programs of Study)

 
Agriculture

AGB-327 Principles of Farm Business Management, 2 cr.
Current principles and practices of farm management. Production enterprise budgets, partial budgets and cash flow budgets are explored.

AGH-106 Introduction to Horticulture, 3 cr.
This course introduces students to basic horticulture. Includes plant anatomy and physiology, plant classification and identification, and basic plant care.

AGS-113 Survey of the Animal Industry, 3 cr.
This course is an introduction in animal science including various species and breeds of domestic animals and gives them an appreciation for the principles of production, biological principles, stewardship, and animal industries as they relate to animal production in the U.S. and the world.

Business

ACC-111 Intro to Accounting, 3cr.
Introduces the basic principles of accounting and the recoding of simple business transactions using the double entry system. Includes the accounting procedures of journalizing transactions, posting to the ledger, making a trial balance, creating receipts and disbursement of cash.

BUS-161 Human Relations, 3cr.
Students are given the opportunity to apply human relations concepts and evaluate experience and observations. Social skills required in various occupational settings will be developed, emphasizing how appropriate personal attitudes lead to social and business success.

HCM-105 Food Fundamentals, 4cr.
Reviews the skills and attitudes needed for successful employment in the food service industry. This course and its components are the latest additions to the ProMgmt program. ProMgmt is a college level curriculum driven by industry research and academic excellence and created by the educational foundation of the National Restaurant Association and the Culinary Institute of America.

HCM-229 Nutrition for the Life Cycle, 4cr.
Practical, how-t course focusing on nutrition as it relates to personal health; foods and food preparation; menu planning and recipe codification and marketing of nutritious menu items in the food service industry.

Course offerings are subject to change, students should check with their high School counselor. 

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