AGR1262 CROP PRODUCTION AND MANAGEMENT
4 Credit Hours
Student Level:
This course is open to students of any major, but is an elective for AAS.
Catalog Description:
AGR1262 - Crop Production and Management (4 hrs.)
A course designed to introduce students to applied crop production and the management techniques utilized in the production of domesticated crops used for human consumption and clothing.
Course Classification:
Lecture/Lab
Prerequisites:
None
Controlling Purpose:
The purpose of course is give the agricultural student the understanding of applied crop production and management techniques.
Learner Outcomes:
Upon completion of the course, the student will:
- Identify the need of crop production.
- Demonstrate the knowledge of various farming techniques.
- Explain and utilize management techniques.
- Demonstrate record keeping.
Unit Outcomes for Criterion Based Evaluation:
The following outline defines the minimum core content not including the final examination period. Instructors may add other material as time allows.
Unit 1: Crop Introduction
Outcomes: Students will identify the need of crop production.
- Demonstrate the knowledge of crops and their purposes.
- Identify various production techniques.
- Explain the relationship of farming to world population
Unit 2: Production Techniques
Outcomes: Student will demonstrate the knowledge of various farming techniques.
- Identify various equipment.
- Demonstrate knowledge of no-till farming.
- Demonstrate knowledge of tillage
- Explain chemical and fertilizer usage.
- Identify and explain environmental relationships between farming and the environment.
Unit 3: Management Techniques
Outcomes: Students will explain and utilize management techniques.
- Demonstrate ability to manage employees and their needs.
- Illustrate appropriate record keeping.
- Demonstrate proper communication skills.
Unit 4: Record Management
Outcomes: Students will demonstrate record keeping.
- Identify the necessary record keeping techniques utilized.
- Recognize and log production techniques.
- Demonstrate the ability to manage proper inventory.
Unit 5: Communication
Outcomes: Demonstrate proper communication skills with farmers.
- Define and utilize Oral Communication Skills
- Demonstrate and explain written communication skills.
- Show the ability to utilize electronic communications
Projects Required:
Varies, refer to syllabus.
Textbook:
Contact Bookstore for current textbook.
Attendance Policy:
Students should adhere to the attendance policy outlined by the instructor in the course syllabus.
Grading Policy:
The grading policy will be outlined by the instructor in the course syllabus.
Maximum class size:
Based on classroom occupancy.
Course Time Frame:
The U.S. Department of Education, Higher Learning Commission and the Kansas Board of Regents define credit hour and have specific regulations that the college must follow when developing, teaching and assessing the educational aspects of the college. A credit hour is an amount of work represented in intended learning outcomes and verified by evidence of student achievement that is an institutionally-established equivalency that reasonably approximates not less than one hour of classroom or direct faculty instruction and a minimum of two hours of out-of-class student work for approximately fifteen weeks for one semester hour of credit or an equivalent amount of work over a different amount of time. The number of semester hours of credit allowed for each distance education or blended hybrid courses shall be assigned by the college based on the amount of time needed to achieve the same course outcomes in a purely face-to-face format.
Refer to the following policies:
402.00 Academic Code of Conduct
263.00 Student Appeal of Course Grades
403.00 Student Code of Conduct
Disability Services Program:
Cowley College, in recognition of state and federal laws, will accommodate a student with a documented disability. If a student has a disability which may impact work in this class which requires accommodations, contact the Disability Services Coordinator.
Disclaimer: This Information is Subject to Change. For the Official Course Procedure Contact Academic Affairs.
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