Provides on-the-job training in an approved agriculture-related center. Supervision will be arranged and coordinated by agriculture faculty. A minimum of 8 weeks of work experience is required. The student completes required reports of activities and skills learned. For students in agriculture program only.

Instructor: Jeff Nemecek

Covers the objectives, organizations, and procedures relative to the ACCC Agriculture program. It also includes the historical development and projected trends of modern agriculture in the United States and the relationship of basic sciences to professional agriculture. Required of all freshmen in agriculture.

Instructor: Terry Powelson (Syllabus)

Covers general principles relative to animal agriculture, including types, purpose, and products of livestock; principles of selection, nutrition, and reproduction; management and marketing; and a survey of the livestock industry.

Instructor: Phillip Reilly (Syllabus, Online Info)

This course is an in depth evaluation of carcasses and meat of beef, pork, and lamb. Emphasis is on beef carcass grading and appraisal of beef and pork primal cuts. The course includes techniques for critical evaluation and comparative analysis. The course involves 4-5 hours of classroom and laboratory per week.

Instructor: Phillip Reilly (Syllabus)

A study of basic fundamentals involved in the use and selection of livestock. This class involves animal structure correlated to carcass quality and desirability; including breeding stock, major breeds, and terminology. This course is required for all students that are trying out for the livestock judging team.

Instructor: Jeff Nemecek

This class has been designed to introduce the student to the agricultural applications of GPS (Global Positioning Systems), also called precision farming. The course covers the fundamental processes of Global Positioning Systems with emphasis on agriculture applications. General technical aspects of GPS satellites, differential correction, and hardware will be covered. Agricultural mapping, navigation, VRT and yield monitoring are also included.

Provides students with the opportunity to recognize breed, age, and sex classifications in livestock. The students should also develop an understanding of the interdependence of all segments of the industry.

Instructor: Terry Powelson (Syllabus)

Provides the advanced study of the basic fundamentals of evaluating livestock on the hoff and the rail. Theory, practice, format, and the development of oral communication skills are included in the course. The course is designed primarily for agriculture majors. This course is designed for members of the livestock judging team.

Covers the study of animal digestive systems and metabolic processes; origin and food values of common feeds; nutritional requirements for development, maintenance, and growth.

Instructor: Phillip Reilly (Online Info)

An introduction to breeding cattle by artificial means. Students will gain actual experience in palpation and insemination. The course includes a review of the female bovine reproductive tract and tools and supplies needed to breed cattle.

Studies the application of components of farm management. The emphasis is on the nature of cost (land, labor, crop, livestock, machinery), building management, agriculture finance, and agriculture marketing.

Offers students a look at the theory and framework of agriculture marketing, food markets and institutions, commodity marketing, and government marketing. This course is suggested for all students interested in the marketing system.

Offers students an insight to livestock marketing in the areas of private treaty, commission-selling, and public auction of both commercial and registered livestock. Special emphasis in auctions and sale organization. Students will be responsible for operating an annual sale.

Considers the development and use of farm records. The course emphasizes receipts and expenses, description schedules, inventories production records, payables, net worth statements, and family living records.

Prerequisites: AGR106, AGR202

Provides the opportunity to apply livestock terminology while discussing the strengths and weaknesses of the livestock. The course will give the student an opportunity to enhance verbal communication skills, interpersonal skills and develop confidence required for social functions. The student will demonstrate the ability to speak a set of oral reasons for a livestock class.

Instructor: Jeff Nemecek

Applies economic principles to the solution of agriculture-related problems in business, farm, and industry. Will meet the requirement for microeconomics.

Instructor: Terry Powelson (Syllabus)

Instructor: Phillip Reilly (Info)

Examines the principles of production, classification, structure, physiology, ecology, and reproduction as well as the usage, preservations, and storage of economic plants.

Instructor: Terry Powelson (Syllabus)

Covers basic mathematics applications for business and agriculture.

Instructor: Terry Powelson (Syllabus)

Application of physical and engineering sciences to problems in agriculture. Course will cover simple machines, energy, electrical and mechanical systems, natural resource management, equipment calibration, animal waste systems, and land use and measurement.

Instructor: Phillip Reilly (Info)

Introduces the study of insects and closely related anthropoids and their impact upon agriculture. The study includes: classification, behavior, and the the relationship and importance of insects to plants and animals.

Instructor: Terry Powelson (Syllabus)

Includes the basic chemical, physical, and biological properties of soils as well as its information, fertility, and usage.

Studies pesticides and herbicides used in insects and weed control. The course emphasizes common weed and insect pests, characteristics of pesticides, their safe use, and calibration of equipment.

Covers all phases of the beef cattle industry: practical applications of nutrition; breeding physiology and reproduction; carcass merchandising; and related areas. Special emphasis is on management systems of raising, growing, and finishing beef cattle.

Covers livestock health programs and chemical products for prevention and control of livestock health problems including feed additives, health product application, federal and state laws, and regulations related to animal health.

Covers the application of basic principles to the economical production of port. Recommendations are made in breeding, reproduction, nutrition, health, housing, marketing, and general overall management of swine production units of varying sizes.

Instructor: Dallas Caster