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Course Criteria
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1.00 Credits
How can we balance the multiple, often competing, objectives of sustainable agricultural intensification to promote both agricultural productivity and human well-being? The answer to this requires a transdisciplinary, agroecological perspective. Agroecology is the integrative study of the ecology of the entire food system, encompassing ecological, economic, and social dimensions. This course is designed to introduce various topics in agroecology. Students will take an ecosystems approach to the study of agriculture that will enable them to analyze the environmental, social, and economic interconnections within various types of agricultural models locally and globally. The goal of this course is to give students a basic understanding of the interactions between agriculture and the surrounding environmental matrix leading to sustainable food systems. Students will integrate concepts across agronomy, ecology, biogeochemistry, soil science, and hydrology. Co-requisite: AGR125 Principles of Sustainable Agriculture 1 credit
Corequisite:
AGR125
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3.00 Credits
The manipulation of plant reproduction is the basis for plant propagation which, in turn, is one of the fundamental and characteristic activities of horticulture. Any individual working with horticultural crops must understand the natural and induced genetic variation in such plants and how this variation is managed. To be effective in propagating plants both the biological bases and the commercial practices must be studied and understood. All aspects of plant propagation will be studied including methods of propagating by seeds, bulbs, divisions, layers, cuttings, budding, grafting, and micropropagation. The timing, techniques, and materials for making cuttings, environmental conditions, and media requirements for rooting cuttings of ornamental plants, fruit trees, shrubs, and flowering plants will also be studied. Various propagation structures, soils, and fertilizer requirements will be considered. Emphasis is placed on the basic principles of plant propagation to provide an adequate background in the areas of agronomy, horticulture, forestry, and other disciplines of plant science. Co-requisite: AGR131 Plan Propagation Lab 3 credits
Corequisite:
AGR131
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1.00 Credits
This course is a detailed study of the concepts, techniques, equipment, and facilities involved in sexual and asexual multiplication in plants. This course will explore the scientific theory and commercial practices of plant propagation by spore, seed, cuttings, layering, division, budding, grafting, micropropagation, and specialized structures. Upon completion of this course students will have a thorough understanding of plant propagation and be able to apply this knowledge to solve problems and work as a propagator. Co-requisite: AGR130 Plant Propagation 1 credit
Corequisite:
AGR130
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3.00 Credits
Agriculture Food Safety focuses on presenting agricultural practices as they relate to the production of farm products from a food safety standpoint. Topics include currently used food safety programs to control biological, chemical and physical hazards and assure the safety of foods, the application of current technologies in reducing foodborne illness, specific guidelines for some key agricultural commodities, regulating and monitoring food safety guidelines, and an introduction of regulations such as Food Safety Modernization Act (FSMA), Good Agricultural Practices (GAP), Good Harvesting Practices (GHP), and Hazard Analysis and Critical Control Point (HACCP). Co-requisite(s): AGR 141- Food Safety Lab 3 Credits
Corequisite:
AGR141
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1.00 Credits
This course provides lab-based training in botany and applies the principles taught in AGR 140, Agricultural Food Safety lecture. Students will conduct exercises dealing with food preservation, spoilage, and food poisoning. Basic techniques for the isolation, identification and quantification of specific microbes occurring in foods are assayed. Students will also learn techniques to identify bacteria in food. Co-requisite(s): AGR 140- Agricultural Food Safety Lecture 1 Credit
Corequisite:
AGR140
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3.00 Credits
The goal of AGR 150 is to introduce students to agricultural management concepts and general knowledge base needed to run a small profit-oriented agribusiness in today's competitive environment. This course provides an introduction to the field of agricultural economics as well as some of the basic tools and concepts of decision making. Concepts are illustrated in terms of selected contemporary social and economic issues, including the role of agriculture in both the national and international dimensions. Topics will include the structure of U.S. agriculture, consumer food issues, world food problems, agribusiness, and rural development. 3 Credits
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3.00 Credits
Horticulture is the area of agriculture involving the science of growing and caring for plants, such as fruits, nuts, vegetables, herbs, flowers, foliage plants, woody ornamentals, and turf. This course will focus on plants, soils, and landscaping. Topics will include identification and use of indigenous and introduced landscape plants; plants for special uses in urban environments; emphasis on plants' ornamental attributes, cultural requirements, and adaptability in urban and suburban environments. Additionally, students will learn and how plant processes are influenced by the environment, like soil-water-plant relations and hardiness maps. Pre-requisite(s): AGR 105 Botany Lecture and AGR 115 Botany Lab Co-requisite(s): AGR 211 Horticulture lab 3 Credits
Prerequisite:
AGR105 AND AGR115
Corequisite:
AGR211
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1.00 Credits
Horticultural Lab is designed to provide a broad understanding of horticulture through basic and applied science. This course will introduce students to the techniques and science for the growth and propagation of horticultural plants, including identification, conditions for growth, fertilization, soil science, pest management, and horticultural safety. Pre-requisite(s): AGR 105 Botany Lecture and AGR 115 Botany Lab Co-requisite(s): AGR 210 Horticulture Lecture 1 Credit
Prerequisite:
AGR105
Corequisite:
AGR210
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3.00 Credits
Worldwide, aquaculture is one of the most ancient forms of animal husbandry. Aquaponics combines conventional aquaculture with hydroponics. Currently, culture of aquatic biota for direct consumption, stock enhancement, or other purposes is the fastest growing and most diverse sector of livestock production. This course will give the student an understanding of the basic principles of aquaculture and aquaponics, including production systems, water quality, nutrition, spawning, larval culture and grow-out, and culture methodologies of fish, reptiles, amphibians, invertebrates, and plants. Co-requisite(s): AGR 221- Aquaculture and Aquaponics Lab 3 Credits
Corequisite:
AGR221
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1.00 Credits
This course provides lab-based training in production aquaculture and applies the principles taught in AGR 220, Aquaculture and Aquaponics lecture. The students will have the opportunity to conduct hands-on activities associated with the culture and husbandry of aquatic animals. Additionally, students will apply the concepts of hydroponic food production with aquaculture to produce food through the use of aquaponics. Students can expect to get wet and dirty. Co-requisite(s): AGR 220- Aquaculture and Aquaponics Lecture 1 Credit
Corequisite:
AGR220
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