12/27/2024 12:38:18 AM	AGRI 10 Course Outline as of Fall 2004	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  AGRI 10	Title:  INTRO AG SCIENCES
Full Title:  Introduction to Agricultural Sciences
Last Reviewed:3/9/2015

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	3.00	Lecture Scheduled	3.00		17.5 max.	Lecture Scheduled	52.50
Minimum	3.00	Lab Scheduled	0		17.5 min.	Lab Scheduled	0
		Contact DHR	0			Contact DHR	0
		Contact Total	3.00			Contact Total	52.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  105.00

Total 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:

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 the plant and animal sciences.

Prerequisites/Corequisites:

Recommended Preparation:
Eligibility for ENGL 100 or ESL 100.

Limits on Enrollment:

Schedule of Classes Information
Description:

Basic scientific principles relating to animal science, plant science, viticulture, soil science & agribusiness.

(Grade or P/NP)
Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100.
Limits on Enrollment:
Transfer Credit:CSU;UC.
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:		Effective:	Fall 1981	Inactive:	Fall 2020
Area:	C	Natural Sciences
CSU GE:	Transfer Area			Effective:	Inactive:
	B2	Life Science		Fall 1981	Fall 2020
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:	Transferable	Effective:	Fall 1981	Inactive:	Fall 2020
UC Transfer:	Transferable	Effective:	Fall 1981	Inactive:	Fall 2020
C-ID:

Certificate/Major Applicable: Certificate Applicable Course

COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:

  The student will:

     1. Demonstrate an understanding of the scientific principles

        involved within plant science, animal science, soil science,

        and viticulture/enology.

     2. Recognize consumer trends within agriculture involving

        agricultural products and by-products.

Topics and Scope

  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. biological fermentation

             2. effects of aging on wine

             3. chemical composition of wine

        B. culturing grapes

             1. climatic effects

             2. effects of soil

             3. controlling the environment

 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:

  1.  Exams.

 2.  Quizzes.

 3.  Term paper.

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 0 - 15%
Reading reports, Term papers
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 0 - 15%
Quizzes, Exams
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 0 - 70%
Multiple choice, True/false, Matching items, Completion
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 0 - 0%
None

Representative Textbooks and Materials:

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