AGRI 110PRINCIPLES OF ANIMAL SCIENCE

4 Credit Hours (TC)
This is a survey course in animal science involving the basic principles of genetics, physiology, nutrition, and product technology as they apply to the breeding, selection, feeding, and management of cattle, swine, sheep, poultry and horses.


AGRI 111APPLIED LIVESTOCK PRODUCTION I

3 Credit Hours (OC)
This course introduces the student to the livestock industry and the basic principles of livestock production. The technical and scientific fields of breeding, selecting, feeding, housing, and management are introduced as they apply to beef cattle, dairy cattle, sheep, goats, swine, and horses.


AGRI 112BASIC SOILS

4 Credit Hours (TC)
This course provides fundamental principles of the nature and properties of soils, including origin, formation, and biological, chemical, and physical aspects. Soil dynamics, texture, structure, and soil reactions will be studied.


AGRI 113PRINCIPLES OF SOIL FERTILITY

3 Credit Hours (OC)
This course is designed to provide a basic knowledge of chemical properties of the various types of fertilizers, their production, use and relation to soil properties, environmental conditions, crop requirements and application. The economic implications of nitrogen, phosphorus, potassium, secondary and trace elements are considered.


AGRI 114APPLIED LIVESTOCK PRODUCTION II

3 Credit Hours (OC)
This course will develop the students' understanding of the breadth and scope of animal production with the emphasis on food producing animals. Students will be exposed to and develop the biological concepts and their relationship to contemporary production systems including economics, terminology and industry issues to enhance understanding and appreciation of the management of beef cattle, dairy cattle, sheep, goats and swine with special emphasis on management techniques to maximize production efficiency and profitability in animal production.

Pre-requisite: AGRI 111 with a grade of "C" or better or department approval


AGRI 118HARVESTING, DRYING, AND STORING GRAIN

2 Credit Hours (OC)
This course includes the principles of harvesting, drying and storing of various agricultural crops common to this vicinity. It also includes a study of the selection and operation of the equipment necessary to harvest, dry and store agricultural crops.


AGRI 121INTRODUCTION TO PRECISION AGRICULTURE

3 Credit Hours (OC)
This course will develop a fundamental understanding of the many facets of precision agriculture including: Global Positioning Systems (GPS), Geographical Information Systems (GIS), yield monitors, remote sensing, drones, grid soil sampling, variable rate application, and vehicle guidance to effectively use data to make informed production management decisions.


AGRI 133LIVESTOCK EVALUATION I

1 Credit Hours (OC)
This course provides for the study of relationships between form and function in the live evaluation and selection of beef cattle, swine, sheep, and goats. The student studies how to make accurate decisions about livestock quality and to defend those decisions with logical reasons.


AGRI 134LIVESTOCK EVALUATION II

1 Credit Hours (OC)
This course is a continuation of Livestock Evaluation I (AGRI 133), and provides for continued study of the relationships between form and function in the live evaluation and selection of beef cattle, swine, sheep and goats. The student studies how to make accurate decisions about livestock quality and to defend those decisions with logical reasons.

Pre-requisite: AGRI 133 with a grade of "C" or better or department approval


AGRI 200INTRODUCTORY SOIL SCIENCE

4 Credit Hours (TC)
This course is designed to provide the student with a theoretical understanding of biological, chemical and physical properties of soils. Practical soil management and conservation practices are studied.


AGRI 201CROP PRODUCTION

4 Credit Hours (OC)
This course is a study of the production and harvesting of farm crops and means for improving yield and will constitute the major portion of instruction. Topics discussed include adaptation and distribution of major crops, principles of plant growth and development, selection of varieties, cultural practices, diseases of crops, and market classes and grades of major crops of the area.


AGRI 203INTEGRATED PEST MANAGEMENT

3 Credit Hours (OC)
This course is designed to encourage an integrated approach to pest management that ensures favorable economic, ecological, and sociological consequences. The use of genetics, biological, mechanical, cultural, and chemical methods of control will be emphasized, and the characteristics and properties of chemicals used in pest control will be studied. The identification of weeds, insects, and diseases will be incorporated with the proper methods to scout for these plant pests.


AGRI 204INTRODUCTORY CROP SCIENCE

4 Credit Hours (TC)
This course is an introduction to the kinds, origin, taxonomy, and morphology of field crops. Emphasis is placed on understanding basic principles of plant growth and development. A study of plant reproduction, crop improvement, and utilization of crops; cropping and tillage principles and practices, and field crop production hazards are included.


AGRI 205REMOTE SENSING FOR AGRICULTURAL APPLICATIONS

2 Credit Hours (OC)
This course will address the theory, methodologies and techniques for the application of remote sensing in multiple facets of agriculture.

Pre-requisite: AGRI 121 with a C or better or departmental approval


AGRI 221APPLICATION OF GIS TECHNOLOGY FOR AGRICULTURE

3 Credit Hours (OC)
This course will provide a basic, hands-on approach to how Geographical Information Systems (GIS) are being used to display, analyze, and interpret spatially related data to make improved management decisions in the agricultural sector.

Pre-requisite: AGRI 121 with a grade of "C" or higher


AGRI 233LIVESTOCK EVALUATION III

1 Credit Hours (OC)
This course is designed for students participating extensively in livestock judging competitions. This course is a continuation of Livestock Evaluation I and II and provides for continued study of the relationship between form and function in the live evaluation and selection of beef cattle, swine, sheep and goats. The student studies how to make accurate decisions about livestock quality and to defend those decisions with logical reasons.

Pre-requisite: AGRI 133 with a grade of "C" or better and AGRI 134 with a grade of "C" or better, or department approval.


AGRI 234LIVESTOCK EVALUATION IV

1 Credit Hours (OC)
This course is designed for students participating extensively in livestock judging competitions. It is a continuation of Livestock Evaluation III and provides for continued study of the relationship between form and function in the live evaluation and selection of beef cattle, swine, sheep, and goats. The student learns how to make accurate decisions about livestock quality and to defend those decisions with logical reasons.

Pre-requisite: AGRI 233 with a grade of "C" or better or department approval


AGRI 235LIVESTOCK MARKETING AND MERCHANDISING

2 Credit Hours (OC)
This course focuses on the planning and execution of successful marketing and merchandising of purebred seedstock and commercial livestock including cattle, swine, sheep and goats.