|
Prerequisites: None
One Semester- 0.5 credit Grades 9-12
This course is an introduction to agriculture, its careers, and basic concepts for other agricultural classes. Areas that we will be studying are: plant science, soils, agricultural careers, and animal science.
|
|
Prerequisites: None
One Semester- 0.5 credit Grades 9-12
This course is an introduction to agriculture Business, its careers, and basic concepts for agricultural business. Areas that we will be studying are: Importance of Agribusiness, Agribusiness careers, Business structures, Cooperatives, Entrepreneurship, Business planning, business financials.
|
|
Prerequisites: None
Two Semesters-1.0 credit Grades 11-12
This class will allow you to advance your knowledge in an area of agriculture through hands-on learning. Choose your course of study in the following fields: animal science, natural resources, vet science, plant science, greenhouse, food science, leadership, and landscaping. Take the opportunity to choose your education and expand your knowledge in a career of your choice.
|
|
Prerequisites: None
One Semester- 0.5 credit Grades 9-12
This course allows participants to understand food safety, dairy industry, meat science, cereal grains, fruit/vegetable industry and food processing. Become an informed student and learn about the scientific world of foods. Students would gain a better understanding of the science that goes into the food they eat, whether it be grown or processed.
***May Have Additional Class Fees***
|
|
Prerequisites: Foods 1
One Semester- 0.5 credit Grades 9-12
This course is a continuation of Food Science 1. Students will understand the physical properties of food; evaluate, grade and classify processed meat, egg, poultry, fish and dairy products; and preservation techniques of food.
***May Have Additional Class Fees***
|
|
Prerequisites: Foods 1 & 2
One Semester- 0.5 credit Grades 11 & 12
Advanced Foods and Nutrition builds on the skills students develop in Food Science 1 and Food Science 2. In addition to advanced techniques in nutrition and wellness, food science, and food safety and sanitation, there will be special emphasis on the preparation of main dishes and accompaniments. A study of regional and international cuisines is included. Students will plan menus, prepare complete meals, and have numerous opportunities to demonstrate their creativity. Once again, students work in a laboratory setting in cooperative groups.
***May Have Additional Class Fees***
|
|
Prerequisites: None
Two Semesters- 1 credit Grades 9-12
This course is the study of animal production, reproduction, safety, nutrition, selection, judging, and general care of your pets/animals, profitability and welfare. Units on judging and meat identification will also be part of the class. This is an Ag credit not science, however it is transcripted with SWTC.
|
|
Prerequisites: None
Two Semesters- 1 credit Grades 11-12 (Teacher discretion may be used)
This course emphasizes the importance of leadership skills and provides hands-on-activities. Careers, scholarships, team building, community service, critical thinking and conflict resolution are just a few of the topics to be covered. Students will demonstrate leadership by planning FFA Activities, such as Food For America, safety programs, FFA Week, maintaining the Argyle FFA social media, preparing speeches and demonstrations, and completing various applications and awards. A variety of class projects make this a dynamic course for every student.
***This course can be taken more than once for credit.***
|
|
Prerequisites: None
One Semester- 0.5 credit Grades 10-12
This course is the study of the horticulture industry, plant functions, plant propagation, greenhouse management, pest management, container grown plants, landscape and vegetable productions.
|
|
Prerequisites: Animal Science
Two Semesters- 1 credit Grades 10-12
This course introduces students to the field of veterinary science. Major topics include: veterinary terminology, safety, sanitation, anatomy/physiology, clinical exams, hospital procedures, parasitology, laboratory techniques, nutrition, disease, and animal management. Careers are also explored.
|
|
