Agriculture (AGR)

Introduces the field of agricultural economics and some of the basic tools and concepts of decision-making. Illustrates concepts in terms of selected current social and economic issues including the role of agriculture in both a national and international dimension. Lecture: 3 credits (45 contact hours).

Provides a study of basic maintenance issues (electrical, plumbing, fencing, building construction and repair, and safety) that arise in farming operations; and the practical troubleshooting and problem solving techniques. Lecture/Lab: 3.0 credits (75 contact hours).

Introduces practical aspects of soils and fertilizers as related to plant growth and production. Lecture: 2.0 credits (30 contact hours). Lab: 1.0 credits (30 contact hours).

Includes methods of solving many application problems encountered in agriculture using applied mathematical and logic skills. Emphasizes practical mathematical skills already acquired from secondary education to address agricultural situations involving computations necessary for upper level courses in agriculture. Requires some knowledge of agricultural situations. Lecture: 2.0 credits (30 contact hours).

Introduces the identification, selection, requirements, care, and use of herbaceous plant materials commonly found in food/agronomic production, including scientific name and common pests. Discusses Annuals, perennials, bulbs, and grasses. Lecture/Lab: 3.0 (60 contact hours).

Provides an introduction to agriculture and current issues pertaining to the agricultural industry. Lecture: 3.0 credits (45 contact hours).

Provides students with a basic introduction to the newest technological advancements in the agricultural industry, including the involvement of computer-based applications. Introduces students to computer integrated management of agricultural operations, including livestock, crop, financial management, and recordkeeping. Develops understanding of equipment and farm monitoring technology and their integration with smart devices. Lecture/Lab: 3.0 credits (60 contact hours).

Provides an introduction to farm equipment and their power units through classroom instruction that concentrates on specific principles that govern the equipment. Includes a lab that applies the principles learned in the classroom. Lecture: 1.0 credit (15 contact hours). Lab: 2.0 credits (45 contact hours).

Introduces students to the concept of controlled environment growing and plant management. Demonstrates plant production with greenhouse techniques. Discusses identification of diseases, insects, and plant disorders in the greenhouse. Identifies selection of plant and growth medium. Emphasizes plants for agricultural and food production. Lecture/Lab: 3.0 credits (75 contact hours)

A study of the practical principles and practices used in horticulture. Lecture: 3 credits (45 contact hours).

Provides an introduction to tractors, combines, balers, forage harvesters and windrowers and various attachments. Includes a study of the operation, adjustments, and repairs. Covers an introduction to engines in which theory and minor repairs will be discussed. Lecture: 1.0 credit (15 contact hours). Lab: 2.0 credits (90 contact hours).

Enables students to gain a fundamental knowledge of marketing and sales strategies as they are directly related to the agriculture industry. Focuses on market research, marketing management, promotions, produce handling, packaging, distribution, customer relations and sales techniques. Lecture: 2.0 credits (30 contact hours).

Provides the opportunity to broaden the educational experience through appropriate observation and individualizes work assignments related to the pre-requisite and/or co-requisite course objectives. The students will spend 80 hours of supervised field experience in an approved Agricultural Industry. Pre-requisite Or Lab: 2.0 credits (75 contact hours).

Provides the opportunity to broaden the educational experience through appropriate observation and individualized work assignments related to the pre-requisite and/or co-requisite course objectives. The students will spend 80 hours of supervised field experience in an approved Agricultural Industry. Lab: 2.0 credits (75 contact hours).

Provides the opportunity to broaden the educational experience through appropriate observation and individualized work assignments related to the pre-requisite and/or co-requisite course objectives. The students will spend 80 hours of supervised field experience in an approved Agricultural Industry. NOTE: Internship III is a variable credit (1-2 credit hours) with a total 2 credit hour program requirement. Students must take a minimum of one credit hour of Internship in their last semester of enrollment or after all agricultural classes have been completed. Lab: 2.0 credits (75 contact hours).

Includes the study of the management, production, and utilization of forage grasses and legumes for harvested and grazed production. Includes subject areas such as varietals selection, planting, calculating yields, production costs, growth management, and harvesting techniques. Focuses on annual and perennial legume and grass production. Emphasizes establishment, winter survival, fertilization, cutting management, forage storage, and variety selection. Lecture/Lab: 3.0 credits (60 contact hours).

Identifies the basic skills necessary to promote safe, adequate, and proper handling of various species of animals. Describes the proper technical applications necessary in the agricultural industry. Integrated Lecture/Lab: 3 credits (60 contact hours).

Examines the nature of crop/weed interactions and explores various weed control methods. Explores weed identification, biology, ecology, and modern management principles. Lecture/Lab: 3.0 credits (60 contact hours).

Provides an introduction to computers as they relate to the agricultural environment. Lecture 2.0 credits (30 contact hours). Lab: 1.0 credit (30 contact hours).

Provides knowledge required for development of skills in the following areas: commercial vegetable production; variety selection; production methods; growth and development; harvesting; and pest control. Lecture/Lab: 3.0 credits (75 contact hours).

Includes essential aspects of career preparation, entry, adjustment, and advancement in agriculture and related fields. Lecture: 3.0 credits (45 contact hours).

Gain an understanding of the major U.S. field crops with emphasis on their growth requirements, development, uses, management, and physiology. Lecture/Lab: 3 credits (60 contact hours).

Provides a limited overview of the farm species of livestock. Includes the study of major livestock breeds of beef and dairy cattle, sheep, swine, poultry, and horses. Covers management application for livestock production as well as production facilities. Lecture: 2.0 credits (30 contact hours). Lab: 1.0 credits (30 contact hours).

Provides a study of agricultural pest control, including insects, diseases, and weeds, of common agricultural and horticultural crops. Discusses management techniques including chemical, biological, IPM, and organic methods. Lecture/Lab: 3.0 credits (60 contact hours).

Familiarizes students with the basic principles and theories involved in field crop production. Provides a limited understanding of how crops are grown as a prelude to growing crops successfully. Covers pest and pesticides as well as plant disease and protection. Lecture: 2.0 credits (30 contact hours). Lab: 1.0 credit (45 contact hours).

Designed to give students a hands-on experience scouting crops to find and identify existing and potential problems related to crop growth and development, fertility, pest pressure, and similar yield reducers. Lecture/Lab: 3.0 credits (60 contact hours).

Provides students with a clear perspective on the principles, history, and practices of sustainable agriculture in our local and global communities. Provides understanding of the challenges to sustainability in our present system of agriculture. Enables students to identify principles of sustainable agriculture as they relate to basic production practices. Lecture: 3.0 credits (45 contact hours).

Provides students with an introduction to farm business management and record keeping. Emphasis is placed on business structures, developing a business plan, budgeting and basic accounting principles, agriculture tax code, and record keeping. Lecture: 2.0 credits (30 contact hours).

Introduces students to the theories, practice, and policy of organic agriculture. Topics covered include the history and the need for organic agriculture, fundamental organic farming practices, organic animal production, the National Organic Program, and economic and marketing considerations for organic products. Lecture: 3.0 credits (45 contact hours).

Provides students the knowledge and skills necessary to add economic value to raw farm products. Lecture/Lab: 3.0 credits (60 contact hours).

Covers management practices involved in the production of swine, horses, cattle, sheep and goats. Emphasizes selection, reproduction, feeding, diseases, marketing, handling, and parasite control. Laboratory exercises teach and reinforce livestock management techniques. Lecture/Lab: 3.0 credits (60 contact hours).

Provides an overview of the basic concepts needed to understand commodity futures and option markets. Discuss risks and rewards, as well as other topics needed to successfully trade in these markets. Lecture: 3.0 credits (45 contact hours).

Provides a basic understanding of nutrition and identify nutrient composition of feedstuffs and nutrient requirements of various species of livestock. Integrated Lecture/Lab: 3 credits (60 contact hours).

Designed to be taken by the agriculture student in their final semester as a programmatic review to bridge previous courses together. This course seeks to ensure students are ready to enter the workforce upon graduation as well as pass the capstone exam. Lecture: 1.0 credit (15 contact hours).