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AGRI 1231. THE AGRICULTURAL INDUSTRY. (2:2:0) This course is required of Agriculture and Agribusiness majors that are entering freshmen or transfers who made unsatisfactory progress at the last college attended. The course is designed to assist the student to make adequate personal and social adjustments, recognize and develop aptitudes, interests, and skills for success, select attainable goals, and become acquainted with college policies, regulations, and curricula. An overview of World Agriculture, nature of the industry, resource conservation, and the American agricultural system; production, distribution, and marketing are included. Field trips may be included. AGRI 1307. AGRONOMY. (3:2:2) A survey course stressing the classification and distribution of farm crops; importance of good varieties and good seed; crop improvement; preparation of seed bed; commercial fertilizers, manures, and limes; seeding practices; crop tillage; harvesting; meadow and pasture management; weed control; crop rotation, diseases, and insect enemies. AGRI 1309. COMPUTERS IN AGRICULTURE. (3:3:1) Introduction to computer applications in the agriculture industry. Course includes the use of word processing programs, spreadsheets, and agribusiness management programs. Emphasis will be placed on maintaining livestock, agriculture finance and farm management records. AGRI 1312. INTRODUCTORY HORSE MANAGEMENT. (3:3:0) Open to all majors. Course consists of studies of the evolution of the horse, external anatomy, colors, breeds, markings and evaluation of the horse. The course also includes feeding, stabling, basic care and an overview of diseases, parasites, and vaccinations programs. AGRI 1325. MARKETING OF AGRICULTURAL PRODUCTS. (3:3:0) Prerequisite: AGRI 2317. The distribution of farm goods from producer to consumer, kinds of markets, food processing, wholesaling and retailing, financing and price systems, market news, cooperatives in marketing, marketing orders, and applications of economic principles to marketing problems. AGRI 1329. PRINCIPLES OF FOOD SCIENCES. (3:2:2) Biological and scientific aspects of modern industrial food supply systems are presented in this course. Food classification, modern processing, and quality control are included. AGRI 1415. HORTICULTURE. (4:3:3) Fundamental principles and practices of growth, structure, nomenclature, scientific method, and the use of horticultural plants. Course includes introduction to ornamental crops, orcharding, vegetable gardening, propagation, and landscaping. AGRI 1419. INTRODUCTORY ANIMAL SCIENCE. (4:3:3) A survey course in animal science dealing with the market animal, feeds and feeding, ration formulation, endocrinology, genetics, and reproduction. Students must enroll in lecture, lab, and discussion concurrently. AGRI 2317. INTRODUCTION TO AGRICULTURE ECONOMICS. (3:3:0) An introduction to the economic problems of agriculture and the place of agriculture in the national economy. Basic economic concepts, principles, and fundamentals and their application to agricultural problems. AGRI 2321. LIVESTOCK EVALUATION. (3:2:4) A detailed consideration of the factors involved in the selection and evaluation of cattle, sheep, and swine for breeding and slaughter. In addition, horses are evaluated for breeding, halter, and performance. The College Livestock Judging Team is selected from this class. This course may be repeated once for credit. AGRI 2322. ADVANCED LIVESTOCK AND MEAT EVALUATION. (3:2:4) Prerequisites: AGRI 1319 and AGRI 2321. Advanced training in evaluating and selecting market and breeding livestock, carcasses and wholesale cuts of meats. Field trips to numerous ranches and packing plants. The Livestock Judging Team will be in National Competition as a portion of the course. This course may be repeated once for credit. |
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