Course Description:
Did you know that the world’s population could be as high as 11 billion people by the year 2050? And certainly, as our population is growing, so too are our food needs. Even today, millions of people around the world experience hunger. How can we balance growing populations and keeping everyone fed? This is where the importance of agriculture, food, and natural resources comes in! Through the study of Principles of Agriculture: Food and Natural Resources, you will gain a stronger sense of how food ends up on the plate and how we can maximize the foods and natural resources the earth provides. You’ll learn more about agriculture’s history, animal husbandry, plant science, and natural resources, and you’ll be better prepared for your part in sustaining the world.
Prerequisite: Successful Completion of Intro to Agriscience and Agriscience II
Course Length: 2 Semesters
Credits: 1 Credit
Units at a Glance
1: Careers in Agriculture, Food, & Natural Resources
2: Agricultural Organizations & Leadership, Ethics, and Work Habits
3: Agriculture, Food, & Natural Resources in Context
4: Recordkeeping & Information Technology in Agriculture, Food, and Natural Resources
5: To the Fields: Plant Structures & Systems
6: Livestock Matters: Understanding Animal Science
7: Agriculture: From Farm to Food: Food Processing & Production
8: Power, Structural, & Technical Systems
9: Using what we need: Natural Resources Today
10: The Relationship Between Agriculture & the Environment