This course will provide students with a clear, perspective on the principles, history and, practices of sustainable agriculture in our local, and global communities. Students will be, introduced to the economic, environmental and, social impacts of agriculture. Upon completion,, students will be able to identify the principles, of sustainable agriculture as they relate to basic, production practices.
This course introduces the livestock industry., Topics include nutrition, reproduction, production, practices, diseases, meat processing, sustainable, livestock production, and marketing. Upon, completion, students should be able to demonstrate, a basic understanding of livestock production, practices and the economic impact of livestock, locally, regionally, state-wide, and, internationally.
This course introduces the basic concepts of, identity and communication in the business, setting. Topics include self-concept, values,, communication styles, feelings and emotions, roles, versus relationships, and basic assertiveness,, listening, and conflict resolution. Upon, completion, students should be able to distinguish, between unhealthy, self-destructive, communication, patterns and healthy, non-destructive, positive, communication patterns.
*Credits are based on the course(s) selected