This laboratory-based course accompanies AGRI 1307 Agronomy (lecture). Laboratory activities will reinforce the fundamental principles and practices in the development, production, and management of field crops including growth and development, climate, plant requirements, pest management, and production methods.
Grade Basis: L
Credit hours: 1.0
Lab hours: 3.0
Corequisites
This laboratory-based course accompanies AGRI 1315. Laboratory activities will reinforce the structure, growth, and development of horticultural plants. Examination of environmental effects, basic principles of reproduction, production methods ranging from outdoor to controlled climates, nutrition, and pest management.
Grade Basis: L
Credit hours: 1.0
Lab hours: 2.0
Corequisites:
This laboratory-based course accompanies AGRI 1319 Introductory Animal Science (lecture). Laboratory activities will reinforce scientific animal production and the importance of livestock and meat industries. Selection, reproduction, nutrition, management, and marketing of livestock.
Grade Basis: L
Credit hours: 1.0
Lab hours: 2.0
Corequisites:
Overview of agriculture and the American agricultural system, including an examination of career opportunities and requirements.
Grade Basis: L
Credit hours: 1.0
Lecture hours: 1.0
Lab hours: 1.0
Principles and practices in the development, production, and management of field crops including growth and development, climate, plant requirements, pest management, and production methods.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 3.0
Corequisites:
Survey of the use of computers in agricultural applications.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 3.0
Structure, growth, and development of horticultural plants. Examination of environmental effects, basic principles of reproduction, production methods ranging from outdoor to controlled climates, nutrition , and pest management.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 3.0
Corequisites:
Scientific animal production and the importance of livestock and meat industries. Selection, reproduction, nutrition, management, and marketing of livestock.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 3.0
Corequisites:
Essential marketing functions in the movement of agricultural commodities and products from producer to consumer.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 3.0
Biological and scientific aspects of modern industrial food supply systems. Food classification, modem processing, nutritional quality, and quality control.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 3.0
Lab hours: 1.0
Fundamental economic principles and their application in the agricultural industry.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 3.0
Evaluation and grading of market cattle, swine, sheep, and goats and their carcasses and wholesale cuts. Emphasis will be placed on value determination. Selection and evaluation of breeding cattle, sheep, swine, and goats with emphasis on economically important traits.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 2.0
Lab hours: 4.0
Principles and practices used in the production and improvement of wildlife resources. Aesthetic, ecological, and recreational uses of public and private lands.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 3.0
Lab hours: 1.0