SRJC Course Outlines

10/28/2020 10:52:05 AMAGRI 10 Course Outline as of Fall 2020

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  AGRI 10Title:  INTRO AG SCIENCES  
Full Title:  Introduction to Agricultural Sciences
Last Reviewed:3/9/2015

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum3.00Lecture Scheduled3.0017.5 max.Lecture Scheduled52.50
Minimum3.00Lab Scheduled06 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total3.00 Contact Total52.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  105.00Total Student Learning Hours: 157.50 

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  AG 10

Catalog Description:
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A course designed to acquaint students with basic scientific principles through applied experiences of an agricultural nature. Specific topics include taxonomy, physiology, reproduction, biochemistry, genetics, economics, and consumerism as they relate to plant science, animal science, soil science and viticulture/enology.

Prerequisites/Corequisites:


Recommended Preparation:
Eligibility for ENGL 1A or equivalent

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
A course designed to acquaint students with basic scientific principles through applied experiences of an agricultural nature. Specific topics include taxonomy, physiology, reproduction, biochemistry, genetics, economics, and consumerism as they relate to plant science, animal science, soil science and viticulture/enology.
(Grade or P/NP)

Prerequisites:
Recommended:Eligibility for ENGL 1A or equivalent
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:Effective:Inactive:
 Area:
 
CSU GE:Transfer Area Effective:Inactive:
 B2Life ScienceFall 1981Fall 2020
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:Effective:Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Major Applicable Course



COURSE CONTENT

Student Learning Outcomes:
Upon completion of the course, students will be able to:
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1.   Demonstrate a general understanding of plant science, animal science, soil science, and viticulture/enology.
2.   Recognize consumer trends with agricultural products and by-products.
 

Objectives: Untitled document
Upon completion of this course, students will be able to:
1. Describe the key principles within the sub-disciplines of plant science, animal science, soil science, and viticulture/enology.
2. Analyze  the most significant scientific principles for each of the sub-disciplines of plant science, animal science, soil science,and viticulture/enology.
3. Identify current problems/challenges in plant science, animal science, soil science, and viticulture.
4. Apply an understanding of the scientific principles in each sub-discipline to current problems facing practitoners of plant science, animal science, soil science, and viticulture/enology.
5. Analyze and synthesize current research on a specific topic in agriculture and write a coherent research paper.
6. Recognize and analyze consumer trends within agriculture involving agricultural products and by-products.

Topics and Scope
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  1.  Agricultural History and Classification Systems
        A. Ancient culture and history
        B. Agriculture in America
             1. agricultural revolution
             2. milestone inventions
             3. modern agricultural advances
             4. state and local agricultural
        C. Plant taxonomy
 2.  Biochemical Reactions in Agriculture
        A. Photosynthesis
        B. Respiration
        C. Transpiration
        D. Nutrient uptake
 3.  Reproduction in Plants
        A. Vegetative
        B. Sexual
        C. Genetics and plant improvement
 4.  Soil and Plant Nutrition
        A. Geology
        B. Physical properties of soil
        C. Chemical properties of soil
        D. Plant nutrition and soil fertilization
 5.  Application of Scientific Principles to the Fields of Viticulture and Enology
        A. Wine making principles
             1. fermentation
              2. yeast and malolatic
              3. brix, pH and total acidity (T.A.)
        B. Viticulture
             1. vocabulary/definitions
             2. geographical distribution
             3. wine structure and cylce of growth
             4. integrated pest and disease management
             5. berry sampling and harvest
 6.  Application of Scientific and Economic Principles to the Field of Animal Husbandry
        A. Components of the livestock products
        B. Changes in consumer preference for livestock products
        C. Dairy and dairy products
             1. physiology of production
             2. preservation of dairy products
        D. the meat animal
             1. environmental controls
             2. nutrition and growth
             3. taxonomy
             4. consumption trends

Assignments:
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1.  Four major unit exams.
2.  Weekly quizzes.
3.  Reading of instructor prepared material (10 - 20 pages per week)
4.  Term paper of 6 to 8 pages.
5.  Reports on books, other readings, or online research

Methods of Evaluation/Basis of Grade.
Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.Writing
20 - 30%
Reports on books, other readings, or internet research; term paper
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
0 - 0%
None
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
0 - 0%
None
Exams: All forms of formal testing, other than skill performance exams.Exams
70 - 70%
Quizzes and final exam: multiple choice, true false, matching, completion
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
0 - 10%
Attendance and participation


Representative Textbooks and Materials:
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Instructor prepared materials

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