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AGSCI 170: elementary Food Science
5.00 Credits
Yakima Valley Community College
5 credits quarters: W - even years A discussion of the interrelationship between people and their food supply with broad coverage of food products, food technology methods, and food safety issues.
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AGSCI 170 - elementary Food Science
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AGSCI 198,298: experimental/exploratory Studies
3.00 Credits
Yakima Valley Community College
Variable credits quarters: Experimental/exploratory studies in agricultural science.
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AGSCI 198,298 - experimental/exploratory Studies
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AGSCI 199,299: Independent Study/Field experience
3.00 Credits
Yakima Valley Community College
Variable credits quarters: Independent study/field experience in agricultural science.
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AGSCI 199,299 - Independent Study/Field experience
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AGSCI 201: Soils
5.00 Credits
Yakima Valley Community College
5 credits quarters: W Students develop an understanding of soil origins, structures, organisms, nutrient relationships, fertility and cultural relationships, and how soils relate to farming practices.
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AGSCI 201 - Soils
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AGSCI 202: Winery operations I
3.00 Credits
Yakima Valley Community College
3 credits quarters: F Wine grape crush and post-fermentation processing practices and the principles and techniques involved in the production of premium table wine will be explored. This will include application in a winery setting with appropriate equipment, sanitation, and safety methods. Prerequisite: AGSCI 112 or permission of instructor.
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AGSCI 202 - Winery operations I
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AGSCI 203: Winery operations II
3.00 Credits
Yakima Valley Community College
3 credits quarters: W Wine processing techniques involved in the operation of a wine cellar are emphasized. The focus is on wine transfer techniques, additions, filtrations, blending, topping, and other winery operations. Wine analyses are also practiced. Prerequisite: AGSCI 112 or permission of instructor.
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AGSCI 203 - Winery operations II
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AGSCI 204: Winery operations III
3.00 Credits
Yakima Valley Community College
3 credits quarters: S Emphasis is on routine wine processing practices that occur during the spring prior to bottling. This hands-on experience will include barrel care and maintenance, blending exercises, quality control methods, and bottling practices. Prerequisite: AGSCI 112 or permission of instructor.
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AGSCI 204 - Winery operations III
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AGSCI 205: Weed Science
5.00 Credits
Yakima Valley Community College
5 credits quarters: S-even Years An introductory weed science course presenting principles of weed identification, biology, and management. Cultural, mechanical, biological, and chemical control methods will be incorporated in order to develop integrated weed management strategies for use on annual and perennial crops of Central/Eastern Washington. Herbicide classification and modes of action will be presented. Recommended: AGSCI 101
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AGSCI 205 - Weed Science
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AGSCI 210: Vegetable/Row Crop Production
5.00 Credits
Yakima Valley Community College
5 credits quarters: o Principles for successful production, fertility management, handling, and storage of important vegetable and row crops of Central Washington. Appropriate propagation techniques and methods of crop improvement will be introduced.
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AGSCI 210 - Vegetable/Row Crop Production
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AGSCI 211: Introductory Fruit Science
5.00 Credits
Yakima Valley Community College
5 credits quarters: Practices, methods, and techniques of deciduous tree fruit production. Specific topics will include orchard location, varieties of trees, propagation, production management, and the effect of environment on tree fruit growth and development.
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AGSCI 211 - Introductory Fruit Science
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