Back to Academics AGRICULTURE

Course Descriptions

AG130G-NS FUNDAMENTALS OF HORTICULTURE (4). A study of the fundamental of horticulture, emphasis on plant physiology, plant propagation, vegetable, flow, and fruit production as well as basic marketing functions. The laboratories will involve exploring the scientific method through experiment in plant propagation, seed germination as well as production of vegetables and flowers. Laboratory. [Skill: T]

AG132 PRINCIPLES OF CROP AND ANIMAL SCIENCE PRODUCTION I (4). A systems approach to animal and crop production. Focuses on activities, which occur in the production cycle during the fall of the year. Topics include silage production, poultry production, sheep breeding, equipment maintenance, corn and soybean harvesting, and fall tillage techniques. Emphasis is given to appropriate stewardship of natural resources. Laboratory.

AG133 PRINCIPLES OF CROP AND ANIMAL SCIENCE PRODUCTION II (4). A systems approach to animal and crop production. Focuses on activities which occur in the production cycle during the spring of the year. Topics include forage establishment, corn and soybean selection and establishment, weed control, lambing, and livestock selection and evaluation. Emphasis is given to appropriate stewardship and sustainability of crop, animal, and natural resources. Laboratory.

AG136 COMPUTER APPLICATIONS IN AGRICULTURE (4). Introduces the student interested in agriculture to a variety of computer technologies which will assist in a successful career in agriculture. Word processing, spreadsheet, and PowerPoint skills are developed as a basic core for the management of information necessary to make production decisions. Web page development and use of integrated farm management software are included as specific skills needed to run an agricultural business.

AG201G-NS WORLD FOOD (4). Analysis of problems involved in the production of world needs for food and fiber. Emphasis is on agricultural education, production, marketing, soils, climate, sociology, human nutrition, and the future of major types of food used by humans. There are practical exercises in cross-cultural negotiation techniques, international trade, and import-export of agricultural goods. This course has a writing component which requires a least two papers and weekly writings. [Skill: W]

AG232G-NS SUSTAINABLE AGRICULTURAL IN A TECHNOLOGICAL WORLD (2). A study of the impact of agricultural technology upon the people affected by the adoption of technology. The production side is focused upon mechanization and technological adoption of production techniques. The course compares a small farm vs. large farm; Amish horse farming vs. big tractors; factory farming vs. life style farming. The consumption side is focused upon an abundant, healthy, safe food supply for consumers. The class considers the challenge of feeding a worldwide growing population. It compares hunger and obesity, natural local food vs. reconstituted food like substances and diet patterns. [Skills: T,W]

AG240 INTRODUCTORY FOOD SCIENCE (2). Studies the basic principles of food preparation, food processing and preservation. Course includes topics of food choices, sensory characteristics, food safety, and government regulations. The food science principles of cookery, preparation of vegetables, fruits, cereal grains, bakery products, sweeteners and starches are covered. Animal products like red meats, dairy products, poultry and egg processing as well as seafood is discussed. Discussion topics include food preparation techniques, meal planning, meal service, and hospitality as regards the role food plays in human life, culture and health.

AG244 AGRICULTURAL ECONOMICS (4). The focus of this course is on the role of agriculture in today’s economic system. The course provides an understanding of the economic relationships coordinating the food and fiber industry. Economic principles and concepts are studied in terms of American agriculture. We are studying economics in agricultural vocabulary.

AG253 FOUNDATIONS OF AGRICULTURAL EDUCATION (2). A foundation for understanding agricultural education. Focuses on the development of successful programs in agriculture and extension education. Topics addressed include: youth programs, in-class instruction, adult education, curriculum development, laboratory teaching and learning, and supervised experience programs.

AG285 AGRICULTURE PRACTICUM (1-2). Provides students with the opportunity for hands on experience, developing skills and learning production techniques in areas such as crop machinery, horticulture, soil judging, and farm management. One semester hour requires 30 hours of work per semester. Topics are announced in the semester schedule. May be repeated when topics vary.

AG330 FOUNDATIONS OF SOIL SCIENCE (4). The basic concepts and components of soils will be examined in this course. How these principles relate to plant growth and human existence is of importance for society. The principles and practices of soil and water conservation, methods and technologies used in conservation and management of natural resources will be studied. Laboratory introduces students to analysis of soils and soil classification as well as a demonstration of RUSLE. Laboratory. Prerequisite: AG130G-NS or AG131; CH230 recommended.

AG331 ADVANCED SOILS AND SOIL FERTILITY (4). This course will examine the chemical, biological and physical properties of soils. The factors affecting soil fertility, soil productivity, soil management and crop production, including the use of lime, manure and fertilizers will also be studied. Techniques of soil sampling and interpretation are also included. Laboratory. Prerequisite: AG330.

AG334 WEED MANAGEMENT (4). A study of weeds and how they impact production of the food and fiber of the world. Time will be spent examining the history of weed control as well as present control methods. Identification and collection of weed species is a requirement. Laboratory. Prerequisite: AG130G-NS or AG131.

AG340 MEAT ANIMAL SCIENCE (4). The movement of beef, pork, lamb, veal and poultry from birth, through the finished growth stages; processing channels to consumer consumption. Course includes the basic and recent concepts of selection, evaluation of performance data, and visual appraisal. Market considerations, slaughter and further processing, and consumer demands are considered. Eggs and milk products are also discussed. Laboratory. Prerequisites: AG130G-NS or AG131 and AG240.

AG343 DAIRY SCIENCE (4). The production phase of the dairy industry including selection, feeding, breeding, herd health, and management practices important to quality milk production will be covered. Laboratory. Prerequisite: AG130G-NS or AG131.

AG344 SHEEP SCIENCE (4). This course covers concepts of selection, reproduction, nutrition, and the herd health management involved in a successful sheep enterprise. Laboratory. Prerequisite: AG130G-NS or AG131.

AG345 SWINE SCIENCE (4). This course is designed as a production course with topics including selection of breeding stock, reproduction, feeding, and management of a swine enterprise. Laboratory. Prerequisite: AG130G-NS or AG131.

AG346 BEEF SCIENCE (4). This course includes the basic and recent concepts of selection, reproduction, nutrition, and herd health management involved in a successful beef enterprise. Laboratory. Prerequisite: AG130G-NS or AG131.

AG349 ANIMAL NUTRITION (4). The fundamentals of animal nutrition and feed-stuffs including principles of digestion, absorption, assimilation, and utilization of nutrients, balancing rations, and identification of feedstuffs. Laboratory. Prerequisites: AG130G-NS or AG131and junior or senior standing.

AG350 TOPICS IN AGRICULTURE (2). Provides an opportunity for advanced study in various fields of agriculture. Possible topics include: farm and building design, biotechnology, global positioning and the impact on agriculture, animal health and care, and food security. Topics will be announced in the class schedule. May be repeated when topics vary. Prerequisite: AG130G-NS or AG131and junior or senior standing.

AG354 METHODS OF TEACHING AGRICULTURE (2). This course covers the methods of teaching agriculture. Emphasis is on a comprehensive program in agriculture which would include in-class instruction, laboratory instruction, supervised agriculture experiences (SAE) and FFA. Prerequisites: AG253 and admission into the Teacher Education Program.

AG361 COMMODITY MARKETING (4). This course focuses on agricultural commodity marketing practices and procedures from a farmer’s perspective. It explains the tools of marketing, use of futures markets, market analysis, and development of a marketing plan. It serves students returning to the farm or entering the grain merchandising industry. [Skill: W] Prerequisite: AG244.

AG363 FINANCIAL MANAGEMENT IN AGRICULUTRE (4). This course is a study of techniques and principles of finance applied to agricultural investments. Topics include financial intermediation, financial intermediaries, preparation and interpretation of financial statements and cash flows, and capital investment analysis using discounted cash flows. Students learn techniques of computer analysis as applied to financial decisions. [Skill: Q] Prerequisite: AG244.

AG435 FORAGE CROP PRODUCTION (4). This course covers production practices of major commercial grain and forage crops. Areas of focus include the principles of classification, varieties used, production practices, harvesting, marketing and seed production. Laboratory. Fee: $20.00. Prerequisite: AG130G-NS or AG131.

AG460 AGRICULTURAL POLICY (2). Economic analysis of U.S. food and agricultural policy, international trade, domestic and foreign food assistance, rural development, technological change, and emerging issues in energy, land, and water use. This course focuses on the political aspects of agriculture. [Skill: T] Prerequisite: Junior or senior standing.

AG462 FARM AND AGRI-BUSINESS MANAGEMENT (4). This course focuses on organization and operation of agri-businesses, firms or farms. It explains economic and management principles and tools involved in decision-making. Resource analysis, enterprise selection, operational practices and whole farm planning are applied to a farm resource situation. Laboratory. [Skill: Q] Prerequisite: AG244.

AG470 INTERNSHIP (1-4). A student initiated, designed, and executed occupational learning experience. On-the-job work experiences are integrated with educational objectives to give students an opportunity to broaden their learning experiences. Scope is as broad as student’s imagination. Co-op arrangements are eligible for this credit. Prerequisite: Junior or senior standing or instructor permission.

AG480 RESEARCH PARTICIPATION (1). Student participation in a research project which is either part of a faculty member's ongoing research or of the student's own design. Prerequisite: Junior or senior standing or instructor permission.

AG485 AGRICULTURE PRACTICUM (1-2). This course provides students with the opportunity for hands-on experience to develop skills and learning production techniques in areas such as crop machinery, horticulture, soil judging and farm management. Topics are announced in the semester schedule. May be repeated when topics vary. Fee: $300.00. Prerequisite: Junior or senior standing.

AG495 SEMINAR IN AGRICULTURE (4). The current and future advances in the field of agriculture are the emphasis for in-depth study and discussion. This is a capstone course, which requires the student to study independently as well as give numerous individual and group projects and presentations. Prerequisites: AG130G-NS or AG131 and AG244.