FOOD 400 Leadership and Ethics*

This course provides an overview of various philosophical approaches to ethical decision-making and practical applications involving ethical problems that arise in business.  In addition, it introduces the student to the theory and practice of leadership and team dynamics.  Students will develop ethical decision making strategies and learn to communicate effectively in a diverse group setting.  Students will learn the strategies of managing and building teamwork in a production facility.

Credits

3 credits

Semester Contact Hours Lecture

45

Semester Contact Hours Lab

0

Semester Contact Hours Clinical

0

Prerequisite

Student must be admitted to BAS program.

Notes

None

FOOD 400Leadership and Ethics*

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

Agriculture Technical

II. Course Specification

Course Type

{D7A8FC71-978F-4003-9933-512C476323B2}

Credit Hours Narrative

3 credits

Semester Contact Hours Lecture

45

Semester Contact Hours Lab

0

Semester Contact Hours Clinical

0

Prerequisite Narrative

Student must be admitted to BAS program.

Notes and Advisories (only if included in catalog)

None

Repeatable

No

III. Catalog Course Description

This course provides an overview of various philosophical approaches to ethical decision-making and practical applications involving ethical problems that arise in business.  In addition, it introduces the student to the theory and practice of leadership and team dynamics.  Students will develop ethical decision making strategies and learn to communicate effectively in a diverse group setting.  Students will learn the strategies of managing and building teamwork in a production facility.

IV. Student Learning Outcomes

Upon completion of this course, a student will be able to:

  • Apply the principles of leadership and ethics when working in a team environment.
  • Be able to apply leadership principles when working in a supervisory role in a manufacturing facility.

V. Topical Outline (Course Content)

·       Covey – 7 Habits

·       Case Studies with Discussion on what is right and wrong

·       Basics of Human Resources (Employment Law, Discrimination, Disciplinary, etc).

·       Discussion of Textbook Ethics 101

·       Discussion of Different Management Styles

·       Motivating Team Work Tactics

·       Resolving Disputes Tactics

·       Empowering Employee Methods

·       Guest Speakers

VI. Delivery Methodologies

Assessment Strategy Narrative

Successful completion of projects, assignments and assessments. 

Specific Course Activity Assignment or Assessment Requirements

1.   Projects, Assignments, Role Playing and Discussion

2.   Case Studies