Agriculture

This course is designed to enlighten the student to the different aspects of agriculture. The different aspects covered will be animals, farming, ranching and business.

This course introduces basic communication, education, and leadership theory. Emphasis is placed on the practical application of theoretical knowledge of communicating, educating, and leading within agriculture. 

Hands on experience in conducting an actual livestock auction, including animal selection, advertising, cataloging and animal preparation, clerking, and sales budgets. An overview of various purebred livestock sales, 4-H / FFA Livestock project sales and new concepts in livestock marketing will be discussed.

This is an introductory course in marketing and economics that will cover operations involved in the movement of agricultural commodities from the farmer to the consumer. Topics will include the historical evolution of current marketing systems, principles and practices involved in commodity marketing, and government policy and regulation.

The course is an instructional lecture to the Beef Cattle, Swine, Sheep, Meat Goat and Horse industries. Topics include animal performance records, carcass grading, purpose of specific livestock and trends within the industry. Students participating in the Livestock Judging Team are required to take this course.

Emphasis on live animal evaluation of Beef Cattle, Swine, Sheep, Meat Goats and Horses. Animal evaluation will include study of live animals, animal performance records, carcass grading, and oral defense of decisions made in evaluations. 

This course is an introduction to and a survey of the total animal industry from the genetic improvement to meat, milk, egg, and wool utilization.

This course will cover animal nutrition fundamentals, ration balancing, feed selection for types and ages of livestock and other phases of nutrition essential to understanding the feeding of livestock.

The animal science lab will involve activities which will enhance classroom instruction. This will include problem solving, assignments, and field trips. Emphasis will be on gaining a working knowledge of the broad animal agriculture base found in the area as well as live animal evaluation.

This course provides students with the theory, knowledge, and skills necessary for the construction/fabrication of metal projects. Emphasis will be placed on laboratory safety, general laboratory measurements, metal identification/ characteristics, oxyacetylene welding and cutting, shielded metal arc welding (SMAW), gas metal arc welding (GMAW), plasma cutting, and project construction.

A study of the principles of swine production in the areas of breeding, nutrition, health, housing, equipment, swine management, feeder pig management, production systems and marketing.

Advanced Study in live animal and carcass evaluation of Beef Cattle, Swine, Sheep, Meat Goats and Horses. Course will include study of genetic performance records and industry production numbers. Also, emphasis will be placed in public speaking skills and verbal defense of decisions related to evaluation.

Emphasis on live animal evaluation of Beef Cattle, Swine, Sheep, Meat Goats and Horses. Animal evaluation will include study of live animals, animal performance records, carcass grading, and oral defense of decisions made in evaluations.

This course introduces the topic of natural resource sustainability in agriculture. The course integrates the study of theoretical aspects of agricultural sustainability with both field-based laboratory exercises and participatory hands-on learning of sustainable agriculture practices.

A study of an ecological approach in greenhouse design and management. A laboratory period is an integral part of the course designed to give the student an opportunity to observe first-hand the use of greenhouse and hydroponic practices in the lab and greenhouse settings.

This course is designed to familiarize the student with the different cuts of meat, carcass and meat evaluation, and grading. In addition, the student will be familiar where each cut of meat is located on the live animal. Exposure to the meat industry also be introduced. 

A study of an ecological approach to agricultural pest control that integrates pesticides/herbicides into a management system. Students will learn to identify pest and plant diseases, and control the pest using pesticides and IPM technology including organic techniques. A laboratory period is an integral part of the course designed to give the student an opportunity to gain hands-on experience using the sustainable and conventional practices of the lab and field settings.

The course is designed to include basic instruction on crop production statistics, cropping systems, crop rotation, plant breeding and trends within the industry. Special attention will be given to competitive preparation for NACTA (North American Colleges and Teachers of Agriculture) events and will include the Agronomic Quiz, Math Practical, Lab Practical and Plant and Seed Identification.

A study of the principles of plant ecology physiology and the taxonomical divisions of economically significant plants. This course is designed to introduce and develop botanical principles regarding economic plant production practices and problems. A laboratory period is an integral part of the course designed to give the student opportunity for methodical and direct observations of plant morphology, taxonomy, and ecological principles of plant growth.

Two credit hours lab. The course is designed to include basic instruction on crop production statistics, cropping systems, crop rotation, plant breeding and trends within the industry. Special attention will be given to competitive preparation for NACTA (North American Colleges and Teachers of Agriculture) events and will include the Agronomic Quiz, Math Practical, Lab Practical and Plant and Seed Identification.

The course will cover the basic principles of plant science and the environment that apply to horticulture; survey of the industry; plant taxonomy, anatomy, morphology, and physiology; environment and plant growth; plant propagation, pest management, and plant breeding. The horticultural principles covered in this course will prepare the student for specialized courses in areas of horticulture, including vegetable science, fruit science, nursery management, floriculture, turf grass science, landscaping and others. 

This course is designed to take all the required courses within the Gain Elevator Operations program and apply the culminating knowledge gained to real world situations and issues related to grain elevator operations.

This course is designed to apply skills and competencies from agricultural economics to a decision-making system that focuses on the profitable operation of an agricultural business. This course will cover financial management, business planning, organizational structures, and leadership and ethics

This course will provide hands on experience in conducting an actual livestock auction, including animal selection, advertising, cataloging and animal preparation, clerking, and sales budgets. Students will also learn all aspects in marketing high valued crops, including harvesting, vegetable quality, cleaning and selling thru hands on experience in marketing thru a farmer’s market conducted by the students enrolled. For each unit of credit, a minimum of three hours per week with one of the hours for class and two hours for studying/preparation outside of class is expected.

The study of physiological and biological processes of reproduction in farm animals including reproductive biology, growth, and development. In the laboratory, emphasis on artificial insemination, estrous synchronization, embryo production via multiple ovulation embryo transfer (MOET) and in vitro fertilization (IVF), cryopreservation of gametes or embryos, and pregnancy determination.

Course will provide an introduction to the consumption, manufacture, properties, and reserves of fertilizer materials. Methods of application, effects on soil reactions and plant requirements of fertilizer nutrients will be discussed to inform students of specific fertilizer materials.

A study of the physical, biological and chemical properties of soils with a view towards the proper management of soils for efficient crop production and minimum soil erosion. A laboratory period is an integral part of the course designed to give the student an opportunity to observe first-hand the different physical properties of soils and to make different soil chemistry tests. 

Before a student may enroll in occupational experiences the student must have completed one semester of college level courses. Students may earn a maximum of eight (8) credit hours. On-the-job training will be arranged in the agriculture area in which the student has a special interest. An outline of activities to be encountered will be set forth in accordance with the student's desires and the coordinator's counsel. A minimum of 136 clock hours is required for two hours credit. 

Before a student may enroll in occupational experiences the student must have completed one semester of college level courses. Students may earn a maximum of eight (8) credit hours. On-the-job training will be arranged in the agriculture area in which the student has a special interest. An outline of activities to be encountered will be set forth in accordance with the student's desires and the coordinator's counsel. A minimum of 136 clock hours is required for two hours credit. For each unit of credit, a minimum of three hours per week with one of the hours for class and two hours for studying/preparation outside of class is expected.

Before a student may enroll in occupational experiences the student must have completed one semester of college level courses. Students may earn a maximum of eight (8) credit hours. On-the-job training will be arranged in the agriculture area in which the student has a special interest. An outline of activities to be encountered will be set forth in accordance with the student's desires and the coordinator's counsel. A minimum of 136 clock hours is required for two hours credit. For each unit of credit, a minimum of three hours per week with one of the hours for class and two hours for studying/preparation outside of class is expected.