Antigonish, Nova Scotia, Canada

All Courses

BIOL 220: Biological Perspective of Health and Environmental Issues

(CRN 14041) This course is restricted to students in particular degree programs, as outlined below. This course concerns how scientific principles are established. Topics include evolution and diversity, ecology and food, human evolution and population, diabetes, homeostasis, HIV and vaccines, antibiotic resistance, and cancer. Acceptable for credit only in the Faculties of Arts and Business; in the BASC programs; in the HKIN programs; and as an open elective in the B.Sc. in Nursing and the B.Sc in Human Nutrition. Direct all inquiries and override requests to Continuing and Distance Education. Online format delivery. Six credits.

 

 

BIOL 251: Human Anatomy & Physiology I

(CRN /Lab ) An integrated approach to the study of the anatomy and physiology of the following: the integumentary, skeletal, muscular, nervous, and endocrine systems. The course provides students with a comprehensive working knowledge of the anatomic and physiologic aspects of these systems.

 

 

 

BIOL 251: Human Anatomy & Physiology I

(CRN 14042/Lab 14043) An integrated approach to the study of the anatomy and physiology of the following: the integumentary, skeletal, muscular, nervous, and endocrine systems. The course provides students with a comprehensive working knowledge of the anatomic and physiologic aspects of these systems.

 

 

 

BIOL 252: Human Anatomy & Physiology II

(CRN 22139/Lab 22140) An integrated approach to the study of the anatomy and physiology of the following: cardiovascular, respiratory, immune, digestive, urinary and reproductive systems. The course provides students with a comprehensive working knowledge of the anatomic and physiologic aspects of these systems. Three credits.

 

 

BIOL 252: Human Anatomy & Physiology II

(CRN /Lab ) An integrated approach to the study of the anatomy and physiology of the following: cardiovascular, respiratory, immune, digestive, urinary and reproductive systems. The course provides students with a comprehensive working knowledge of the anatomic and physiologic aspects of these systems. Three credits.

 

 

BSAD 111: Introduction to Business

(CRN 14044/Lab 14045) An introduction to the Canadian business environment including exposure to the issues, trends, forces, organizations and personalities affecting businesses in Canada. The course exposes students to the types of teaching/learning experiences they will encounter in the BBA program, including case studies, teamwork, exercises, presentations, simulations, readings and lectures. Credit will be granted for only one of BSAD 111 and BSAD 101. Three credits and lab.

 

 

BSAD 112: Business Decision-Making

CRN (22141) & BSAD 112 Lab (22142)

Introduces students to the challenge of making business decisions, to the primary areas of business (management, marketing, operations, finance), and to the role of the general manager. The course provides an introduction to the core vocabulary and analytical tools appropriate to the functional areas, and helps students develop their analytical, presentation, small group management, and self-management skills. 

Credit will be granted for only one of BSAD 112 and BSAD 102.

 

BSAD 221: Introductory Financial Accounting

(CRN 14046) An introduction to basic concepts, principles, and procedures underlying financial accounting and financial statement preparation and interpretation. Three credits.

 

 

 

 

BSAD 223: Introductory Managerial Accounting

(CRN 22143) An introduction to the basic concepts of management accounting and the use of accounting information for managerial decisions. Three credits.

 

 

 

 

BSAD 231: Foundations of Marketing

(CRN 14047) Customers do not buy products. They buy benefits, satisfactions, and solutions. Students will leave this course with the client focus central to effective marketing. The course introduces core marketing concepts, employs exercises and cases to develop students’ analytical skills, and provides an opportunity to demonstrate these skills through development of a comprehensive marketing plan. Three credits.

 

 

 

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