Agriculture Courses
Agriculture Science
1st & 2nd Year Students / One (1) credit
Agricultural Science and Natural Resources is a general course designed to reinforce and extend students' understanding of science by associating scientific principles and concepts with relevant application in Agriculture. Students will examine major phases of Environmental, Plant and Animal science along with specific biological concepts that govern management decisions in the Agriculture industry. Laboratory work will enable students to investigate the biological processes that occur in major agricultural plant crops including tissue culture. Important agricultural fields of study will be introduced to the students such as forestry, wildlife management and natural resource conservation Students will also establish a SOE Program with the Connecticut Agricultural Experiment Station and The New Haven Department of Parks, Recreation and Trees as well as participate in Agricultural Science activities of the FFA. The Agricultural Biology section is designed to reinforce and extend students' understanding of biological science by associating scientific principles and concepts with relevant application in Agriculture. Students will utilize the Scientific Method while examining major areas of Plant and Animal science along with specific biological concepts that govern the growth and reproduction of living organisms as they pertain to the Agricultural industry. This one semester course strongly promotes a hands-on approach to teaching and learning in Agriculture. Laboratory activities emphasize how and why producers raise animals and grow crops and plants. This course will enhance student achievement in the basic learning area of applied science. Students will utilize their knowledge to implement management decisions and practices in Agriculture.
Veterinary Science I
3rd Year Students / One (1) credit
This course contains three main components: Chemistry with an agriculture / animal science focus, Genetics, and animal small organ systems. The Chemistry component includes introductions to laboratory safety, procedures, techniques, and the Scientific Method. Units include discussions and experiments in matter, the periodic table, atoms, solutions, acids and bases, and food chemistry and culminate in laboratory report writing. The Genetics section will discuss cell structures and function, meiosis and mitosis, principles of selective breeding, and small animal care experiences as well as attendance in the Small Animal CDE The Animal/Veterinary Science component is designed to provide a comprehensive overview of Veterinary technology skills including basic parisitology, breed identification, tools and animal behavior. This is the first course in the Veterinary Science concentration sequence.
Plant Life Science I
3rd Year Students / One (1) credit
Plant Science is a course designed to provide a comprehensive overview of Greenhouse Management including the Floral Design industry. The content will develop and reinforce students' understanding of the cultivation, processing and marketing of plants within the "Green" Industry. Students will also examine the major varieties of annuals, perennials, bulbs, trees, shrubs and vines grown in the New England region. This course is intended to prepare students majoring in Plant Science for more advanced and specialized education in the field. Laboratory activities emphasize procedures for greenhouse management, vegetable production and floral design. Students will utilize their knowledge to operate and manage collaborative programs with local businesses. This is the first course in the Plant Science concentration sequence.
Veterinary Science II / Special Topics
4th Year Students / One (1) credit. Requires Previous Course Sequence or Permission of Instructor and Advisor
This is the second course in the Veterinary Science sequence. This course contains three main components: Chemistry with an agri-culture / animal science focus, Genetics, and Animal Anatomy and Physiology (Large and Small Animals). The Chemistry component includes introductions to laboratory safety, procedures, techniques, and the Scientific Method. Units include discussions and experiments in matter, the periodic table, atoms, solutions, acids and bases, and food chemistry and culminate in laboratory report writing. The Animal/Veterinary Science section is designed to provide a comprehensive overview of the livestock industry within the United States and globally. Students will also examine the major breeds of domestic and livestock animals including elements of proper housing and nutrition, and breeding. Activities emphasize procedures for breeding, care, feeding, and handling as well as processing and merchandising within the livestock industry. They will also gain laboratory and field experience in bacteriology, histology, pathology, genetics, and biotechnology.
Plant Life Science II: Special Topics
4th Year Students / One (1) credit. Requires Previous Course Sequence or Permission of Instructor and Advisor
This is the second course in the Plant Science sequence. Plant Science is a course designed to provide a comprehensive overview of Greenhouse Management including the Floral Design industry. The content will develop and reinforce students' understanding of the cultivation, processing and marketing of plants within the "Green" Industry. Students will also examine the major varieties of annuals, perennials, bulbs, trees, shrubs and vines grown in the New England region. This one semester course is intended to prepare students majoring in Plant Science for more advanced and specialized direction. Laboratory activities emphasize procedures for Greenhouse management, vegetable production and floral design. Students will utilize their knowledge to operate and manage collaborative programs with local businesses.
Agriculture Technology I
1st & 2nd Year Students/ One (1) credit
This course will provide students with a working knowledge and experience in mechanics and the workings of internal combustion engines. Emphasis will be placed on engine systems and how the engines work with special attention given to common problems and repairs. Knowledge of the fundamental tools used, and safe working practices will be achieved through hands on experience with engines. Small engines will be broken down, the parts cleaned or replaced, the engines rebuilt and then tested to monitor their operation.
Exploring Agriscience
1st & 2nd Year Students/ One (1) credit - (Elective) Offered periodically.
This "Hands-on" course is designed to introduce students/individuals to the dynamic industry of Agriculture. Research has shown that most Americans have a misconception of Agriculture. This course provides students with an overview of the different aspects of the Agriculture industry and an understanding of the role of agriculture in our lives. It starts with the basic and general information such as career opportunities, safety, FFA, SAE and then provides competency based instruction on basic agricultural science skills and applications. Units of instruction include but are not limited to the following: technology in the world of agriculture, personal safety, growing plants, animal industry, exports and imports, cattle industry, crop production, scientific research of soil, plant structures and their uses, ethical treatment of animals, biotechnology in agriculture: tissue cultures, and careers in agricultural science.
Environment and Adaptation
One Period / Full Year / One (1) credit - (Elective) Offered Periodically
This course is an overview of the role played by variation and selection in customizing the anatomical, physiological, and behavioral features of living organisms to best utilize the physical biomes they inhabit. We will not only come to understand the processes of evolution itself, but dispel many of the common myths associated with this grossly misunderstood topic. Units include: Mendelian genetics, DNA, evolutionary thinkers, evolutionary mechanisms, Earth life timeline, and Biome analysis.
Course Offerings | All Courses | Aquaculture | English | History | Math | World Languages
