Agriculture - Sustainable Agriculture Level 2 Certificate
Introduction to history principles and practices of sustainable agriculture as applied to local and global agriculture. An evaluation of sustainability of conventional agricultural practices will also be made from the environmental economic and social perspectives ("planet profit people"). Case studies and other tools will be used to relate principles of sustainable agriculture to basic farming practices. (Spring)
Additional course fee(s) required.
This course is a study of physical and chemical soil deterioration and loss water conservation and principles for protection and maintenance of these resources. Topics include plant/water relationships water conservation methods basic terrace engineering principles sediment loss and land use plans.
Structure growth and development of horticulture plants from a practical and scientific approach. Environmental effects basic principles of propagation greenhouse and outdoor production nutrition pruning chemical control of growth pest control and landscaping. (Fall Spring Summer)
This laboratory-based course accompanies AGRI 1315. Laboratory activities will reinforce the fundamental principles and practices in the development production and management of horticulture crops including growth and development climate plant requirements pest management and production methods. (Fall Spring Summer)
Additional course fee(s) required.
A work-based learning experience that enables the student to apply specialized occupational theory skills and concepts. A learning plan is developed by the college and the employer. (Fall spring summer)
Additional course fee(s) required.
Intensive study of and practice in professional settings. Focus on the types of documents necessary to make decisions and take action on the job such as proposals reports instructions policies and procedures email messages letters and descriptions of products and services. Practice individual and collaborative processes involved in the creation of ethical and efficient documents.
Instruction in small farming techniques with emphasis on horticulture science including comprehensive and profitable guidelines. Topics include herbs fruits nut and vegetable crops. (Spring)
Additional course fee(s) required.
Course provides students with a working knowledge of small farm business development. Students will develop a written business plan which will become a vehicle through which management marketing accounting and cash flow staffing and legal issues will be considered and discussed. Resource needs will be identified and possible sources of funding including grants and loans will also be considered. (Fall)
This course identifies surface water sources; describes water reservoir management and intake structures; differentiates the types of wells well hydraulics and well development; lists the physical and chemical characteristics of ground water; and explains well location considerations.
Major agricultural disease and pest agents will be studied focusing on the biology of the pests to include life cycle structure and typical hosts. Management and control utilizing least toxic methods will be emphasized the foundation of which is healthy soils. (Fall)
Additional course fee(s) required.
Introduction to the basic principles of preserving processing and modifying agricultural outputs with an emphasis on dairy and horticultural commodities. Includes small-scale cheese and yogurt production winemaking water bath and pressure canning bread-making dehydration and freezing lactic acid fermentation and other techniques. (Fall)
Additional course fee(s) required.
Explain the history and importance of agriculture. Identify the various industries of agriculture. Assess careers in agriculture and related educational requirements. Apply verbal and written communication skills in agricultural contexts.
Scientific animal production and the importance of livestock and meat industries. Selection reproduction nutrition management and marketing of livestock. (Fall Spring)
Laboratory activities will reinforce scientific animal production and the importance of livestock and meat industries. Selection reproduction nutrition management and marketing of livestock. (Fall Spring)
Additional course fee(s) required.
Career-related activities encountered in the student’s area of specialization offered through an individualized agreement among the college employer and student. Under the supervision of the college and the employer the student combines classroom learning with work experience. Includes a lecture component. (Fall spring summer)
Sophomore standing and approval of the agriculture faculty.
Application of communication theory and practice to the public speaking context with emphasis on audience analysis speaker delivery ethics of communication cultural diversity and speech organizational techniques to develop students' speaking abilities.
Eligibility to enroll in INRW 0302
Total Program Hours
40
PROGRAM DESCRIPTION:
This certificate is an approved curriculum for students seeking to specialize in the field of sustainable agriculture. It is designed to add an emphasis to a variety of major disciplines for students to gain employment in the field of “green” occupations. Additional applications of certificate include instruction and owner/operation of farm enterprises. Only college-level courses apply toward completion of this curriculum and the graduation requirements for the Sustainable Ag Level 2 certification.
Agriculture students are required to meet with an Ag advisor during their first semester of classes to establish their best pathway.