Agriculture

Introduction to modern agricultural industries, history, management philosophies, and challenges. Course topics include: food crop production, sustainable resource management, global food demands, and economics. Students will be provided an opportunity to research and explore their career interests and create a strategy for their professional future in agriculture.

Introduction to horticulture studies. Instruction includes: its history and philosophy and core topics in pomology, olericulture, floriculture, viticulture, propagation, growing systems management and strategies. Course will provide students the necessary skills and experiences to explore meaningful career paths in horticulture.

Designed for Latino orchard employees at a supervisory level. Includes basic instruction in Spanish emphasizing technical terminology in English in many facets of tree fruit production; basic math, practice in reading, writing, speaking and listening in English based in horticultural topics; and presentations of subjects concerning everyday life and citizenship. (previously offered as AGRI 5)

Designed for Latino employees who have satisfied all the requirements of the first-year program (AGRI 5 or AGRI 120). Offers in-depth instruction in tree fruit production, applied English terminology and math. Includes presentations of subjects concerning everyday life and citizenship. (previously offered as AGRI 6)

Intensive IPM program prepares Latino orchard employees as pest management scouts. Instruction, mostly in Spanish, emphasizes English terminology. Includes study of pests, field sampling techniques, pest management basics and record keeping. Includes basic math, reading, writing, speaking and listening in English, and discussion of everyday life and citizenship. (previously offered as AGRI 15)

Taught in Spanish, this course introduces the principles and practices of farm management, including goal setting, developing a record-keeping system, cash flow, farm financial statements, balance sheets, budgets, personnel management, laws and regulations, legal forms, and food safety. (previously offered as AGRI 16)

Taught in Spanish, this course introduces the production and management of wine grapes and their juices. Includes plant physiology, canopy management, soils, irrigation, plant nutrition, thinning, harvest, storage, marketing and vineyard financial management. (previously offered as AGRI 17)

Taught in Spanish. Offers more in-depth information about the production systems and management of wine grapes and their juices. Includes site selection and vineyard establishment, soils, pests and irrigation management, human resources, vineyard business plan, marketing and whole farm ecosystems. (previously offered as AGRI 18)

Intensive technical instruction to prepare Latino vineyard employees as pest management scouts and to introduce them to basic vineyard economics and management. Instruction is mostly in Spanish, emphasizing terminology in English. The purpose of this course is to prepare students for mid-management and management positions. (previously offered as AGRI 19)

Intended to provide authentic experiences in the world of work by applying knowledge and skills learned in the classroom to working environment. An expanded portfolio of learned experiences will document the specific abilities gained through working cooperatively in a business.

Lecture and lab oriented class emphasizing the use of integrated pest management (IPM) in horticulture situations of the Pacific Northwest. Identification and biology of insects, mites, diseases, and weed pests that affect plants. Hands-on experience with current methods for monitoring and managing major pests.

In-depth studies of principles and practices of deciduous tree fruit production in the Northwest, including: fruit maturation and ripening, indexes of maturity, harvesting, fruit tree acclimation, hardiness, fruit anatomy, cultivar identification, rodent control, and orchard floor management.

Principles and practices of deciduous tree fruit production in the Northwest, including pruning, formation and renovation of bearing trees, care of non-bearing trees, rootstocks, inter-stems, dwarf fruit trees, tree structure, growth, orchard systems, orchard establishment in new and old sites.

In-depth studies of principles and practices of deciduous tree fruit production in the Northwest. Includes flower bud initiation and development, pollination, fertilization, pollenizers, fruit set and development, thinning and alternate bearing, frost control, fruit tree propagation, and summer pruning.

In this course, learn to grow and harvest vegetables, fruits and herbs organically. Learn to prepare and sell produce to local organic markets.

In-depth study of organic plant nutrition. Emphasis will be on how essential nutrients affect plant growth and development and food production, including the inter-relationships between organic nutrients and soil fertility. Composting and soil building practices will be emphasized.

Examination of social, economic and ecological consequences of the modern, industrial agriculture paradigm. Topics include history of agriculture, worldviews, the sustainability concept, alternative agriculture systems, world food systems, agroecology, ecological economics, biotechnology, local food systems and the geography of hunger.

The second level of Cooperative Work Experience is intended to continue providing authentic experiences in the world of work by applying knowledge and skills learned in the classroom to a working environment. An expanded portfolio of learned experiences will document the specific abilities gained through working cooperatively in a business.