PREREQUISITES

Agriculture Economics (AEM 520S) or equivalent.

LEARNING OUTCOMES

The course is aimed at providing students with: (a) contemporary skills and knowledge to manage natural resources and to solve environmental problems; and (b) analytical tools to assess and monitor the natural resource from an economic, ecological, and social science perspective. The comprehensive learning outcome for the course is that students should be able to evaluate and apply principles and advanced tools and techniques of natural resource economics in dealing with practical natural resource management issues and in facilitating sound decision-making. On completing the course students will, through assessment activities, show evidence of their ability to:

1. Use economic approaches to analyse of environmental and natural resources management problems
2. Explain the Command-and-Control and Market Approaches to Environmental Management
3. Use economic approaches to determine the value of the environment
4. Evaluate natural resource and environment related policies.
5. Conduct an Environmental Impact Assessment of any development activity.

The overall aim of the course is to give the students the necessary skills to assess cooperate networks for vulnerabilities and mitigate them before security attacks. The students will secure a medium-sized company network against possible attacks and intrusions, test and configure network security, ensure network devices can operate securely. Further, this course will enable students to report on network security issues and trends, as well as protect networks.

This course is structured to introduce the student to various specialized topics in the accounting process including the measurement and recognition in the financial statements of sole traders. Specific emphasis will be placed on the requirements of the International Financial Reporting Standards in the preparation and presentation of financial statements at an introductory level.

This course provides students with a foundational understanding of financial management principles and their application in agribusiness and natural resource enterprises. The course is structured into six units:

• Unit 1: Introduction to Financial Management introduces the core principles, decision-making processes, and key terms essential to understanding financial management in resource-based sectors.

• Unit 2: Financial Statement Preparation and Interpretations focuses on the structure, purpose, and interconnection of the four main financial statements—balance sheet, income statement, cash flow statement, and owner’s equity statement—and how they inform financial decisions.

• Unit 3: Financial Performance Evaluation – Financial Statement Analysis equips students with tools such as trend analysis, ratio analysis, and DuPont analysis to assess business performance and diagnose financial health.

• Unit 4: Short-Term Financial Planning Tools introduces budgeting tools including cash flow, enterprise, and partial budgets to support day-to-day and seasonal planning decisions in agricultural enterprises.

• Unit 5: Time Value of Money explains the concepts of present and future value, including the valuation of cash flow streams and the use of TVM in assessing the economic viability of future financial decisions.

• Unit 6: Long-Term Financial Planning covers capital budgeting techniques such as payback period, net present value (NPV), and internal rate of return (IRR), enabling students to evaluate and compare long-term investment options in agribusiness and natural resource contexts.

Throughout the course, emphasis is placed on applying financial tools and analytical techniques to real-world decision-making scenarios faced by managers in agriculture, forestry, fisheries, and related industries.

Cost and Management Accounting:

The aim of the module is to develop knowledge and understanding of cost and management accounting techniques needed to support management in planning, controlling and monitoring performance in a variety of business context.

The main areas to be covered will include the following:

1. Explain the nature, source and purpose of management information.

2. Explain and analyse data analysis and statistical techniques.

3. Explain and apply cost accounting techniques.

Finance:

Financial Management is concerned with the acquisition and deployment of financial resources to achieve key objectives. The three main areas of financial management are:

1. Acquisition of financial resources

2. Deployment of financial resources

Fluid Mechanics (FMC610S) is a core course to be completed in the fifth semester of B.Eng. to enable students to master the principles of Fluid mechanics and its applications in hydraulic machines.

Your intention is to become a supervisor, restaurant or hotel manager or one day you want to open your own business in the hospitality industry? Therefore you need to know how a professional team of chefs prepares fancy, trendy, healthy and tasty dishes that are prepared under hygienic conditions, are in line with the establishment’s costings and budgets and ultimately ensure that customers return on a regular basis. This course will give you a detailed insight in food production and how to successfully manage such a department. It is not specifically meant only for the chefs working in the kitchen but also for the people that manage or supervise the Food & Beverage department of a hospitality establishment and gives them a deep understanding on the factors that determine the ultimate success of such operations. This course, as many others in this program give a detailed insight into the different departments of a hospitality establishment such as hotel, lodge, restaurant or bar so that one can get the skills and knowledge to understand how they work, but also how they are connected to each other and which factors do influence a successful operation. Someone that is in charge of a hotel does need to know a little bit from everything and it is therefore essential that he has also worked and trained in the kitchen, as it is one of the most important departments where good money can be made or ultimately where the biggest losses can be accrued. The kitchen is a very sensitive part of the entire hospitality operation and one need to understand it well in order to be able to manage and make a success out of it as it has tremendous impacts on the overall performance of an establishment.