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Department of Agriculture and Human Ecology

Description of Department

The Department of Agriculture and Human Ecology (AgHE), is a product of reorganization and merger of former Departments of Agriculture and Department of Human Ecology. AgHE is housed in the School of Agriculture in addition to Agricultural Research Station, Cooperative Extension and Randolph Farm.

AgHE offers three B.S. degree programs in (1) Agriculture, (2) Family and Consumer Sciences and (3) Hospitality Management and a Master of Science (M.S.) Degree in Plant Science. It also offers a non-credit post-baccalaureate accredited Dietetic Internship Program. The Department of Agriculture and Human Ecology has three accredited programs, i.e. Hospitality Management, Didactic Program in Dietetics (Dietetic Concentration of FACS) and Dietetic Internship with a national examination associated with the latter two.

Click here for a PDF document of the AgHE Department's Master Plan

Mission

In accordance with the University’s mission, The Department of Agriculture and Human Ecology is committed to assuring that each student reaches her/his full potential and excels in society.

Objectives

Facilitate growth and development of each student throughout his/her life span;
Provide students with experiences to make them knowledgeable of the different and most recent developments in Agriculture and Human Ecology;
Provide preparation for professional employment;
Prepare teachers in the field of Agriculture and Family and Consumer Sciences;
Prepare students to enter advanced study in Agriculture and Human Ecology in graduate schools of their choice; and
Prepare dietetic practitioners (RD).

Graduation

2004

The Agriculture Program

This program consists of the following concentrations:

Agriculture Business and Economics
Agriculture Education
Animal Science and Pre-Vetgernary Medicine
Aquatic Science
Plant, Soil and Environmental Science

The Agriculture curricula for prospective agricultural professionals are designed with differentiated sequences which permit the students to prepare for careers of their choice. Each sequence provides balance among general education, professional subject matter, concentration in specific areas and restrictive electives.

The Agriculture Education Curriculum prepares individuals to serve effectively as secondary school teachers of agriculture, extension agents and in positions with agriculturally related agencies and industries. Students preparing to teach will meet criteria established by the Center for Teacher Education in the School of Liberal Arts and Education.

The Agriculture Business and Economics Curriculum focuses on the understanding and problem solving in the production, distribution, and consumption of agricultural goods as well as the management of services and natural resources. In addition, the curriculum emphasizes public policy, financial management, farm management, non farming agribusiness management and marketing. This program prepares students for advanced study in agribusiness, agricultural economics and/or employment in one of the many areas of agribusiness and/or the agencies such as the U. S. Department of Agriculture.

The Animal Science specialty is designed for the student who enjoys and is intrigued by science and welcomes the challenges of such a complex field of study. The program prepares students for admission to veterinary school and/or leads to suitable employment in many animal science and related specialties.

The Aquatic Science program is designed to prepare students for advanced study or professional and technical careers in hydrobiology, aquaculture and fisheries-oriented occupations. The focus of our Aquatic Science program is on aquaculture, the rearing of aquatic organisms under controlled or semi-controlled conditions.

The Plant, Soil and Environmental Science program is divided in four (4) program areas. Horticulture encompasses the production of fruits and vegetables for consumption, as well as the production of plants and flowers for decor and beautification. The Plant Science area investigates all aspects of plant life from the the molecular level to applied crop production systems. The program includes both traditional and alternative/niche production systems. Soil Science furthers interest in soil productivity and land use. This diverse area examines soil use for plant and crop production, as well as other areas, such as soil used for foundations, construction of roads, waterways and numerous other areas. Environmental Science is the study and process of finding answers (or at least trying) to many of life’s confusing questions. Examples: How can the watering of a lawn affect the water quality of a nearby stream? How can recycling an aluminum can help save fossil fuels and reduce both air and water pollution? How does the exhaust from cars in New York contribute to the decline of salmon in Canada?

The M.S. Degree in Plant Science encompasses all aspects of plant life integrating concepts and information from the molecular to the ecosystem level. The principal objective of this program is to educate students in concepts and research methods in field/horticultural crops, soils, and natural resources. This is achieved through a combination of course work and research that bridges a number of physical and biological sciences. The M.S. Degree is designed to further the professional training of students through formal courses while at the same time teaching students how to conduct research and present pertinent results.

Click here for a PDF brochure (8.5"x14") describing the M.S. Degree in Plant Science. (357 KB)

The Human Ecology Program

This program offers two BS programs:

Hospitality Management
Family and Consumer Sciences

The FACS program has Dietetics; Family, Child and Community Services (Teacher Education Endorsement); and Textiles, Apparel and Marketing Management, as concentrations. The Dietetics concentration also includes an ADA-accredited Dietetics Internship.

The Hospitality Management program is designed to prepare students for a wide variety of career opportunities in the hospitality industry .The curriculum is designed in recognition of the demands of the industry for well-trained and qualified leaders. The focus of the program is the development of managerial skills essential to all hospitality managers, with course work in management of hotels and restaurants, travel tourism, recreation, retail, convention and meeting planning; food service systems management; marketing; accounting; hospitality law; and general management. Students participate in laboratory experiences and are required to complete two supervised internships to ensure the application of classroom theory to the workplace and to prepare them for the operational challenges of the industry.

Upon completion of the program, students should be academically well-rounded professionals, with specialized knowledge, skills and competencies needed to thrive in the continuously changing hospitality environment. Graduates of the program enjoy management positions in the industry in the areas of convention sales and marketing, finance and accounting, food and beverage management, hotel management, travel and tourism industry .The Hospitality Management Program, is accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA) since 1995. The mission of the program is to prepare students to be effective and empowered hospitality leaders who can assume productive roles in an ever-changing global society.

The Family and Consumer Sciences curriculum is designed to provide students with a broad background in the Human Ecology subject areas. These areas include foods and nutrition, textiles and clothing, human development, housing, and management of resources. The Teacher Education Endorsement concentration meets the requirements of the Virginia Department of Education. It focuses on preparing students for careers as teachers and employment in business, industry, and governmental agencies.

The curriculum focuses on growth and development of the individual throughout the life span. It is designed to provide students with competencies necessary for improving the physical, emotional, physiological, and educational well-being of individuals and families. In addition, the program focuses on the study of interpersonal relationships within the family. Social, physical, emotional, and cognitive changes during infancy, childhood, adolescence, and adulthood are emphasized. Career opportunities are offered in public and private human service agencies, and specialized facilities serving children, adolescents, adults, and families. An internship and other volunteer work experiences are required. The Center for Young Children is an important component of the Program. It offers developmental and educational services for two- to five-year-old children. Observational facilities promote a conducive research atmosphere.

The curriculum is also designed to prepare students for careers in fashion related businesses. Opportunities are available in business, industry , governmental, and educational settings. Students will have a broad, understanding of textiles, clothing, fashion, merchandising and/or retailing of textiles, consumer foods, and of business associated with families and consumer issues.

The Dietetics concentration of the B.S. Family and Consumers Science degree is the Didactic Program in Dietetics (DPD). The DPD is designed to provide a body of foundation knowledge and skills in the Accreditation Standards of The American Dietetic Association. The knowledge and skills consist of basic and working knowledge and demonstrable abilities in the content areas of communications, physical and biological sciences, social sciences, research, food, nutrition, management, and health care systems.

The DPD is one of the two Dietetics programs offered in the Department of Agriculture and Human Ecology; the other program is the Dietetic Internship (Dl). Graduates of the DPD are eligible to apply for ADA accredited Dl. Successful completion of the Dl provides eligibility to take the national Registered Dietitian (RD) Examination. To practice as an RD, one needs to pass the RD examination.

The DPD Program is accredited by the Commission on Accreditation for Dietetics Education of The American Dietetic Association (ADA), 216 W. Jackson Blvd., Chicago, IL 60609-6995, phone: (312) 899-4876. The ADA 's Commission on Accreditation for Dietetics Education is a specialized accrediting body recognized by the Council on Higher Education Accreditation and the United States Department of Education.

Students who have a bachelor or master degree but wish to complete the ADA didactic requirements may be accepted into the DPD program as Special Student Status. The curriculum for Special Students is listed in the section following the Dietetics curriculum. Special Students who require more than 30 credit hours to meet the ADA didactic requirements will receive a Verification Statement for Dietetic Internship application, provided a minimum of C is earned for all courses taken. Those Special Students who require less than 30 credit hours will need to pass a comprehensive assessment evaluation to receive a Verification Statement for Dietetic Internship application.

Dietetic Internship

The Dietetic Internship Program (Dl) at Virginia State University (VSU) is a generalist program designed to provide supervised experience to meet the Accreditation Standards of the American Dietetic Association.

Students who complete this internship in Dietetics are eligible to take the national examination to become Registered Dietitians. As entry-level practitioners, graduates of this program are expected to give quality nutritional care and food systems services with concern for the needs of individuals and groups, and to show sensitivity and responsiveness to the community .

VSU DI participates in computer matching with a February deadline. Matched interns receive appointment notification in April and are mailed assignments to complete over the summer. VSU DI starts in September with a period of orientation held on University campus. Students are then assigned to clinical sites where RDs on staff will schedule planned activities. An RD will be assigned to oversee and supervise each student's work. When a student completes the requirements of a particular block of assignments (called a rotation), he/she is advance to the next placement. The rotation consists of Clinical Nutrition (10 weeks), Dialysis (2 weeks), Psy/Neur/Geriatrics (2 weeks), Foodservice Systems (7 weeks), School Lunch (I week), Public Health (2 weeks), Community Nutrition (8 days), Business/Entrepreneur (I week). The Dl ends in April of the following year.

The VSU Dl Program is accredited by the Commission on Accreditation for Dietetic Education of The American Dietetic Association (ADA), 216 W. Jackson Blvd., Chicago, IL 606-6995, (312) 899-4876. The ADA's Commission on Accreditation for Dietetics Education is a specialized accrediting body recognized by the Council on Higher Education Accreditation and the United States Department of Education.

Dietetic Internship Class

The Intern Times, Newsletter of VSU Dietetic Internship class 11, 2003-04, Click here.