Faculty of Agricultural and Food Sciences (FAFS)
 
Rules and Regulations 

Rules and Regulations

Grading System

Course Load

Absences from Classes, Quizzes, Projects and Final Examinations

Withdrawal from Courses

Second B.S. Degrees

Dual Degree

Evaluation of Academic Performance

Elective Courses

General Education List

Minors

Grading System

The grading system is as follows:

Range

Performance Designation

Letter Grade

Grade Points

90-100

Outstanding

A

4.0

85-89

Excellent

B+

3.5

80-84

Very Good

B

3.0

75-79

Good

C+

2.5

70-74

Fair

C

2.0

60-69

Weak

D

1.0

Below 60

Fail

F

0.0

I

Incomplete

 

 

P

Pass

 

 

PR

In Progress

 

 

W

Withdraw

 

 

All final grades are expressed in multiples of one.

 

Course Load

To be considered full-time, a student must carry a minimum load of 12 credits per semester. If a full-time student wishes, or is forced, to reduce his/her load to lower than 12 credits, the issue must be first referred to the Academic & Curriculum Committee.

Students can normally register for up to 17 credits per semester and nine credits during the summer term. Students must petition to be granted permission to register for more than 17 credits.

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Absences from Classes, Quizzes, Projects and Final Examinations

  • Students are expected to attend all classes, laboratories, or required fieldwork. All missed laboratory assignments or fieldwork must be completed by the student. A student is responsible for the work that is done, and for any announcements that are made during his/her absence.
  • Students who, during a semester, miss more than one-fifth of the sessions of any course in the first ten weeks of the semester (five weeks in the case of the summer term) are dropped from the course if the faculty member has stated in the syllabus that attendance will be taken.
  • Students who are forced to drop a course will receive a grade of W.
  • Without prior approval of the FAFS Academic and Curriculum Committee, a student cannot be forced to withdraw from a course at any time if this results in the student being registered for fewer than 12 credits.
  • Students who miss an announced examination or quiz must present an excuse considered valid by the instructor of the course. The course instructor should then require the student to take a make-up examination.
  • A student who has missed a final examination in a course, or has failed to submit a final project, will receive an "I" for that course. The course work must be completed within one month of the start of the next regular semester. In exceptional circumstances, the Academic Committee may decide to give the student additional time to complete a course. Usually the "I" is followed by a numerical grade reflecting the evaluation of the student available at the end of the semester. This evaluation is based on a grade of zero on all missed work and is reported in units of five. If the work is not completed within the period specified, the "I" is dropped and the numerical grade becomes the final grade.

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Withdrawal from Courses

Students can withdraw from only one required course per semester. Students who wish to withdraw more than one required course in any given semester must petition the FAFS ACC committee for petition.

Students are permitted to withdraw from elective courses, down to a minimum of 12 credits, not later than ten weeks after the start of the semester (five weeks in the case of the summer session); Students receive a grade of W for the course.

A student may petition the Academic Committee to withdraw from the complete program of a given term not later than two weeks before the start of the reading period. Beyond this date, petitions will be considered for medical reasons only. If the petition is approved, the student will receive a W grade for the courses of that term.

 

 

Second B.S. Degrees

To obtain a second BS in Agriculture and the Diploma of Ingenieur Agricole for Agribusiness, a student must:

    • complete a minimum of 45 credit hours with a minimum residency period of two semesters,
    • complete the following course requirements with a minimum average of 70.

List of courses for Second BS Degree in Agriculture for Agribusiness Students:

    •  Fall Semester:  NFSC 221, AGSC 221, AVSC 243, AVSC 271, AGSC 220.
    • Spring Semester (at AREC): AGSC 222, AVSC 222/226, AGSC 228, AGSC 231, AGSC 224, AGSC 284. 
    •  Fall Semester:  AGSC 232, AGSC 295, AGSC 235, three credits of AGSC electives and three credits of AVSC electives.

FAFS students can transfer their earned residency between the two programs at FAFS.

To obtain a second BS in Agriculture and the Diploma of Ingenieur Agricole, a student must complete all AGRL III and AGRL IV courses, including all FAFS electives and humanities courses.

Applicants who have a BS degree in biology, chemistry, or environmental health do not need to take any additional prerequisite courses. Holders of BS degrees from other majors will be required to:

  • complete additional prerequisite courses as recommended by the Admissions Committee and approved by the Academic and Curriculum Committee
  • complete at least five terms of residency at FAFS

To obtain a second BS in Nutrition and Dietetics or Food Science and Management, a student must:

  • complete a minimum of 51 credits while registered in FAFS, including all NTDT II and NTDT III or FSMT II and FSMT III required core courses listed in this catalogue (of which up to 15 credits can be from transferred course credits)
  • complete additional prerequisite courses as recommended by the Admissions Committee and approved by the Academic and Curriculum Committee
  • complete at least three semesters of residency in the NTDT program

FAFS students can transfer their earned residency between the two programs at FAFS.

To obtain a second BS in Landscape Design and Ecosystem Management and Diploma of Ingenieur Agricole, a student must

  • complete a minimum of 99 credits while registered at FAFS.
  • complete all LDEM courses required in the program.

A student with no design background must

  • complete all design courses required in the program.
  • complete at least 6 terms of residency at FAFS.
  • 60 credits of the required 99 credits can be in transferable courses.

Transfer Conditions

 

 

Dual Degree

Students may, upon approval of the Faculty concerned, complete the requirements for a second degree while registered in another Faculty at AUB. In such a case, a student will be granted two degrees at the same time of graduation. If tuition differs, students will pay the higher of the tuitions.

Click here for Information about deadlines and applications

 

 

 

Evaluation of Academic Performance

1. Placement on Academic Probation

  • A student is placed on probation if the student's overall average is less than 68 at the end of the 2nd regular semester; if the semester average is less than 69 at the end of the 3rd or 4th regular semester, or if the semester average is less than 70 in any subsequent semester, excluding the summer term.
  • Probation is removed when the student attains a semester average of 69 or more in the 3rd or 4th regular semester, or a semester average of 70 or more in any subsequent regular term.
  • Probation is removed within two regular semesters, excluding summer, after the student is placed on probation or when student completes his/her graduation requirements.

2. Dismissal

  • A student will be dismissed if the overall average is less than 60 at the end of the 2nd regular semester.
  • A student will be dismissed if he/she fails to clear academic probation within two regular semesters, excluding the summer term, after being put on probation.
  • A student is placed on academic probation for a total of four regular semesters. A student can be dropped for this reason even if he/she is in the final year at AUB.

3. Readmission

A student will normally be considered for readmission only, if after spending a year at another recognized institution of higher education, the student is able to present a satisfactory record and recommendation. Exceptions may be made for students who left the University for personal or health reasons.

4. Repetition of Courses

Failed courses should be repeated when next offered. When courses are repeated, the following shall apply:

  • The highest grade in a repeated course is used in calculating averages. However, all course grades remain a part of the student's permanent record.
  • A student cannot register for a course for more than three times including withdrawals. However, the third registration requires the approval of the Academic and Curriculum Committee and the concerned department.

5. Dean's Honor List

For outstanding academic achievement, students are placed on the Dean's Honor List. To be placed on the list at the end of a given fall or spring semester, a student must 1)be carrying at least 12 credits, 2) not be repeating the semester nor have a probation, 3) have passed all the courses of the semester and attained an overall average of 85 or more in the required courses, or of 80 or more while ranking approximately in the top 10 percent of the class, 4) not have been subjected to any disciplinary action within the university, and 5) be deemed worthy by the dean to be on the Honor List.

6. Promotion

BS in Agribusiness

For clear promotion from year I to year II a student must complete a minimum of thirty credits. For promotion from year II to year III a student must complete a minimum of sixty credits. All such credits should be from courses specified in the regular program.

BS in Agriculture and Diploma of Ingenieur Agricole

For clear promotion from year I to year II a student must complete a minimum of 27 credits. For promotion from year II to year III a student must complete a minimum of 58 credits. For promotion from year III to year IV a student must complete a minimum of 98 credits. All such credits should be from courses specified in the regular program.

BS in Landscape Architecture and Diploma of Ingenieur Agricole

For clear promotion from year I to year II a student must complete a minimum of 35 credits. For promotion from year II to year III a student must complete a minimum of 74 credits. For promotion from year III to year IV a student must complete a minimum of 110 credits. All such credits should be from courses specified in the regular program.

BS in Nutrition and Dietetics or in Food Science and Management

For clear promotion from year I to year II a student must complete a minimum of 30. For promotion from year II to year III a student must complete a minimum of 63 credits. All such credits should be from courses specified in the regular program.

BS in Veterinary Science

For clear promotion from year I to year II a student must complete a minimum of thirty credits. For promotion from year II to year III a student must complete a minimum of sixty-nine credits. All such credits should be from courses specified in the regular program.

 

7. Graduation Requirements  

To be eligible for graduation with the degree of BS in Agriculture or Bachelor of Landscape Architecture (BLA), and the Diploma of Ingénieur Agricole, a student must

  • complete a minimum of 128 semester credit hours (Agriculture) or 144 semester credit hours (Landscape Architecture)
  • complete a minimum of seven semesters of residency
  • achieve an overall minimum grade average of 70
  • be approved for graduation by the faculty

To be eligible for graduation with the degree of BS in Nutrition and Dietetics (NTDT) or BS in Food Sciences and Management (FSMT), or BS in Veterinary Sciences (VTSC) or BS in Agribusiness (AGBS) a student must

  • complete a minimum of 96 semester credit hours for the NTDT program, 97 semester credit hours for the FSMT program, 100 semester credit hours for the VTSC program, and 93 semester credit hours for the AGBS
  • complete a minimum of five semesters of residency
  • achieve an overall minimum average grade of 70
  • be approved for graduation by the faculty

8. Eligibility for the AREC Program

To be eligible to register in the regular program at AREC during the third year of Agricultural Sciences or during the summer of the second year of Landscape Architecture, a student must:

  • complete a minimum of fifty eight credits by the end of the first semester of Agriculture III with a cumulative grade average >70
  • not have accumulated more than twelve credits of failed-missed courses (of which no more than six credits are in failed courses) specified in the regular program
  • be approved for such action by the Academic and Curriculum Committee

To be eligible to enroll in the regular program at AREC during the second year of Agribusiness, a student must

  • complete a minimum of thirty credits by the end of the first semester of Agribusiness II with a cumulative grade average >70
  • not have accumulated more than twelve credits of failed-missed courses (of which no more than six credits are in failed courses) specified in the regular program
  • be approved for such action by the Academic and Curriculum Committee

 

Elective Courses

  • Candidates for the degree of BS in Agribusiness must complete twelve credits in humanities.
  • Candidates for the degree of BS in Agriculture must complete 9 credits of elective courses offered by FAFS, 3 credits in Social Sciences and 12 credits in humanities.
  • Candidates for the degree of BS in Landscape Architecture must complete 9 credits of elective coursesoffered by FAFS; six credits in social sciences and 12 credits in the humanities.
  • Candidates for the degree of BS in Nutrition and Dietetics must complete 12 credits of elective courses; a minimum of twelve credits in humanities.
  • Candidates for the degree of BS in Food Science and Management must complete 12 credits of elective courses; 12 credits in humanities.
  • Candidates for the degree of BS in Veterinary Science must complete 12 credits in the humanities and 9 in Social Sciences.

 

General Education List

The list of approved General Education Courses will updated regularly on the Registrar's official wesbite.

 List

 

 

Minors

Minors in Nutrition and Dietetics and in Food Science and Management

The Nutrition and Food Science Department offers two minors:  A Minor in Nutrition and Dietetics, and a minor in Food Science and Management, with a minimum of 16 credits/program.

Students already working on a bachelor’s degree outside Nutrition and Dietetics (ND) or Food Science and Management (FSM), and who wish to obtain a minor in ND or FSM, must apply to the relevant minor before taking any course in the requested minor.  The Department of Nutrition and Food Science evaluates all applicants for a minor and makes recommendations to the Academic Curriculum Committee (ACC).

A student is eligible to be considered for a minor in either major after completing 24 credit hours in his/her major with a cumulative grade average of 75.

The courses required for a minor in Nutrition and Dietetics are NFSC 221, NFSC 222, NFSC 240, NFSC 265, NFSC 274, and NFSC 293.  Additional courses may be required from Agriculture and Food Science and Management students to replace required courses common to the major and minor.

The courses required for a minor in Food Science and Management are NFSC 265, NFSC 278, NFSC 282, NFSC 288, NFSC 290, and MKTG 210.  Additional courses may be required from Agriculture and Nutrition and Dietetics students to replace required courses common to the major and minor.

 

Minor in Food Systems

Food security, climate change and depletion of natural resources are now major concerns at the national and global levels. The vital need for sustainable production techniques able to reconcile economic profitability and environmental preservation is exerting an increasing pressure on public policies and agendas. The interdependence of these concerns requires the development of a comprehensive and multidisciplinary approach to food systems.

Goal

This interdisciplinary minor in Food Systems equips students with the knowledge and skills required to develop a comprehensive view and understanding of the different yet interdependent stages of food systems including food production, processing, marketing, distribution and consumption. Eighteen credit hours are required; 3 credits of each of the majors listed below.

Learning Outcomes

  • Identify key stages of food-products’ development.
  • Acquire knowledge and practical skills in land preparation, farm irrigation methods and water measurement techniques.
  • Develop an awareness of safe working environment and monitoring sustainable practices in livestock and field crops production.
  • Determine the usefulness and limitations of various techniques in food production and processing practices and assessing their impact on human health.
  • Understand concepts of environmental horticulture and its role in promoting nature conservation.
  • Develop marketing and distribution strategies to promote food products.

List of courses for the Minor in Food Systems: NFSC 220, NFSC 252, LDEM 211, AVSC, 220, AGSC 203 and AGSC 210.

 

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