Applied Agriculture & Food Studies Transfer to Morningside

This course introduces physical, chemical, and biological properties of soils, their formation, classification, and distribution.  A soil survey and other information sources will be used to balance agrono mic, economic, and environmental concerns in soil management.

This course is a study of the use of the proper accounting techniques to document farm and agricultural business operations. An emphasis is placed on the importance of records as an essential management to profitably manage a farm or agribusiness.

This course is designed to help students explore and discover the many opportunities that are available in the profession of agriculture and related industries both nationally and internationally.

This course introduces the concepts of Precision Agriculture and the tools that are used in agriculture to produce agricultural commodities.  Students will use GPS and GIS hardware and software.  Students will also be introduced to yield monitoring, VRT, remote sensing, and auto control technologies.

This course is an exploration of writing as a process with attention to audience, purpose and patterns of exposition.
Pre-requisite: Recommended ACT Composite of 22. Students may complete aýwriting sample to gauge preparedness for the course and thenýaccess instructional staff and resources in the CometýLearning Center both before and during the course to beýsuccessful.

This course introduces students to the College's expectations, environment, and resources so that students may become more competent participants in the learning process.

This course is a lecture and lab foundational course in agronomy.  Crop, soil, and environmental sciences are applied to understanding agricultural systems in the world.  Introduces the concepts of plant, soil, tillage, pest, environmental and sustainability in crop production.

This course reviews the materials and testing procedures required to become a certified commercial pesticide applicator.

In this course, students will utilize operator's manuals to find information concerning the operation, lubrication and adjustment of farm machinery. In addition, students will properly adjust and operate the following equipment: 1) row-crop cultivator; 2) square baler; 3) disk/ harrow; and 4)field cultivator. The course will also address safe handling procedures and the use of herbicides, calibration of the field sprayer for proper operation, and adjusting the grain drill to plant soybeans and small seeds.

This lecture course introduces the student to the global animal science industry. All specialized areas of animal science will be studied including nutrition, reproduction, genetics, health, and behavior. All major domesticated species of animals will be available for study.

This is an introductory course in basic electronic information processing. The emphasis is on computer literacy designed to give students a general understanding of computer software and hardware. Students gain hands-on experience with an operating system and software applications. Students are exposed to basic computer terminology, file management, email usage, digital devices, Internet, social networking, and security and privacy issues. This course may not transfer to other institutions. It is advisable to be able to key a minimum of 20 wpm in order to be successful in this course.

This course covers all fundamental arithmetic concepts and more routine algebraic operations. Arithmetic concepts are fractions, percentages, graphing, decimals, ratios, word problems, metrics, areas, and volumes. Algebraic work includes solving simpler equations, proportions, and formula rearrangement.

This course provides an on-the-job experience at a local business. The business will provide a training sponsor in cooperation with an instructor/coordinator from the college staff. Students will gain hands-on experience in observing and by demonstrating the knowledge and skills developed in the classroom.

This course provides students the necessary information and knowledge to successfully improve the sustainability practices of a food production enterprise, including conversion from a conventional to a certified organic production system.

This course provides information about the cause, nature, prevention, and treatment of common health problems of animals. Topics include animal anatomy and physiology; animal nutrition, animal diseases; animal treatment practices.

This course is a food science course in the Agriculture, Food, and Natural Resources career cluster. It deals with world food needs and available food supplies, types of food and their nutritive value and use, and the methods used and challenges involved in food production, transportation, preservation/ processing, storage, distribution, marketing and consumption. The course covers foods of animal origin.

This course focuses on threats to food system biosecurity. Students research and discuss contemporary issues regarding biosecurity, vulnerabilities of the food system from pre-harvest through post-processing, consumption and potential threats by class of agents.

This course provides tools to analyze the choices made by households, firms and governments, and how these choices affect various domestic market structures and international markets.

The course combines theory of speech communication with public speech performance skills. Emphasis is on speech delivery, preparation, organization, support, and audience analysis. Practice of skills is through presentation and exercise.

This course broadly covers soil chemistry and biological characteristics including soil pH, soil nutrient cycles, and key plant nutrients.  The focus is on managing the soil to promote soil quality, economic profitability, and environmental safety.  Emphasis is on developing a sustainable fertility program through testing to develop fertility prescriptions and management plans, choosing fertilizer forms, selecting appropriate application methods, managing application timing, and evaluating the program's effectiveness each season.
Co-requisite: Take AGA 114 or AGA 154

This course is an overview of the structure, economics, organization, and function of the world food marketing system. Topics in past, present and future domestic and worldwide market issues are discussed. The course examines how the marketing system is influenced by governmental and private policy and effects those policies have on producers, commodity handlers, processors, middlemen, and consumers. Basic marketing and merchandising strategies are also covered.

This course addresses the principles of selling applied to agricultural settings. Examination of agricultural consumers' buying habits and the development of sales strategies to meet these consumers' needs and wants serves as a foundation of the course. Two main activities dominate this course: students spend a day shadowing an agricultural sales professional to observe and report on specific practices, and in a final activity, students prepare and deliver a sales presentation to an agricultural sales professional.

This course provides students the opportunity to collect, discuss, interpret, and defend current economic, environmental and social issues that affect the Agriculture Food and Natural Resources industry..

This course is a comprehensive study of animal nutrition. Topics include digestive systems, feedstuffs, processing, nutrition values, ration formulation and practical application.