AGRICULTURE TRANSFER PROGRAM

The two-year transfer program in Agriculture/Agribusiness is designed to provide the basic courses in general education and agriculture to students who plan to complete a bachelor's degree at a university. 

Students who plan to major in the business, communications, education and other non-science areas of agriculture are encouraged to pursue the Associate in Arts Degree.  The Associate in Science Degree is recommended for students who plan to major in a science-based field such as agronomy, engineering, food and grain science and veterinary medicine. 

Students are strongly encouraged to consult with one of the agricultural advisors to enroll and get the recommended courses they need for their desired Agriculture major.  Courses that the student may want to take depending on the Agriculture major and which university they plan to attend are listed below.

Recommended Agriculture Transfer Courses 

AGRI-170     Agriculture in Our Society................ 2

AGRI-171     Principles of Agricultural Economics.... 4

AGRI-172     Principles of Animal Science............. 3

AGRI-180     Animal Science and Industry............ 1

AGRI-181     Livestock Selection I.......................... 3

HORT-203   Horticultural Science.......................... 4

AGRI-211     Crop Science........................................ 4

AGRI-270     Soils...................................................... 4

AGRI-290     Animal Nutrition and Feeding..................... 4

AGRI-293     Principles of Meat Evaluation.................... 3

AGRI-157     Agricultural Technology, Engineering, & Systems.................. 3

AGRI-257     Applications of Global Positioning Systems.............................................. 3

The program emphasis credit hours and the general education credit hours, which must be taken from the list approved by the General Education Committee, must total at least 64 credit hours.  Also see specific curriculum guide for program emphasis.  Certain general education courses are preferred for different programs.

Description of Courses  

AGRI-125.  Agricultural Accounting & Taxes.  2 Hours. Fundamentals of accounting related to farm use and keeping accurate records. 

AGRI-150.  Horse Science.  3 Hours.  This course is designed to acquaint students with the horse and the horse industry.  Areas studied will include:  functions, selection, types, breeds, classes, breeding, feeding, buildings and equipment, health training, horsemanship, management and business aspects of the horse.

AGRI-157.  Agricultural Technology, Engineering, and Systems.  3 Hours.  This course is an introduction to agricultural technology, engineering and agricultural systems. It will include application of physical and engineering problems in agriculture.  Course may cover simple machines, natural resource management, machinery systems, equipment calibration, global positioning systems, geographical information systems, internal combustion engines, animal waste systems, electrical and erosion control.  Prerequisite: College Algebra. 

AGRI-170.  Agriculture in Our Society.  2 Hours.  This course is an orientation to curriculums and career opportunities in the Agriculture Industry.  Emphasis will be on career planning as related to a chosen profession and agricultural community.  The development of the agriculture industry will also be included as it pertains to career opportunities. 

AGRI-171.  Principles of Agricultural Economics.  4 Hours. This course is a study of economic principles as they relate to agriculture.  Emphasis is on application of principles to the solution of farm, agribusiness and agricultural problems.  Students will learn the basic micro and macroeconomic concepts needed for analysis and decision-making.  The course includes three credit hours of lecture and one credit hour of lab. 

AGRI-172.  Principles of Animal Science.  3 Hours.  This course looks at what animal science is today.  This course shows how animals fit into all of society and how animals contribute to the well being of humans from a worldwide perspective.  This course explores uses that humans have found for our domesticated animals in addition to food and food uses.  It explores traditional livestock but also companion animals, aquaculture, llamoids, rabbits and careers associated with animal science.  It also explores food safety, consumer concerns and animal welfare rights. 

AGRI-173.  Agricultural Seminar.   2 Hours.  Practical work experience in an agriculture field or related business.  Extent of experience will include an appropriate number of classroom and practical experience hours under supervision of the instructor and/or cooperating employer.  This will include practical training in all areas of the business which lend to the student's occupational objectives.  Permission of the instructor and cooperation of desired employer are needed.

AGRI-180.  Animal Science & Industry.  1 Hour.  This course is a study of the types and classes of market and breeding livestock.  This class is a lab that accompanies Principles of Animal Science.  It includes animal nomenclature and terminology and comparison of live market and their carcasses.  Prerequisite:  Principles of Animal Science or concurrent enrollment. 

AGRI-181.  Livestock Selection I.  3 Hours.  This is a beginning course in evaluation of animals for slaughter and breeding.  It involves the comparison among animals in beef, swine and sheep.  It includes developing and presenting written and oral reasons.  Members of the Livestock Judging Team are selected from this course; this involves a combination of 5-6 hours lecture, laboratory and activity per week. 

AGRI-182.  Livestock Selection II.  3 Hours.  As an extension of Livestock Selection I, this includes evaluation and selection of live, domestic farm animals and function of red meat species in relation to carcass merit.  Included is collegiate competition during the spring semester.  Prerequisite:  Livestock Selection I or consent of instructor. 

AGRI-211.  Crop Science.  4 Hours.  Basic production principles for agronomic crops, including corn, soybeans, sorghum, wheat, native and forage grasses will be discussed.  Culture needs of various crops, crop rotations, soil preparation and fertilization, selecting varieties, preventing pests, harvesting and storing crops will be included.  The course includes three credit hours of lecture and one credit hour of lab. 

AGRI-257.  Applications of Global Positioning Systems.  3 Hours.  This course studies fundamental processes of global positioning systems and geographic information systems with the primary interest on agriculture applications.  General technical aspects of GPS satellites, differential correction and hardware will be covered.  Agricultural mapping, navigation, variable rate technology and yield monitoring will be discussed. 

AGRI-267.  Introduction to Geographical Information Systems. 3 Hours.  This course studies fundamental processes of Geographical Information Systems using the ArcGIS software.  An emphasis on agriculture and the application of this software will be used in this course.  This course presents the historical development of desktop GIS mapping and continues with hands-on experience in a computer lab using ArcView software.  Students will complete exercises using all the components of ArcView. 

AGRI-270.  Soils.  4 Hours. Fundamental chemistry, physical and biological properties of soils; their formation, fertility and management are included.  The course includes three credit hours of lecture and one credit hour of lab. 

AGRI-290.  Animal Nutrition and Feeding.  4 Hours.  Fundamental principles of animal nutrition including digestion, absorption and metabolism of the various food nutrients will be discussed.  Ration formulation, measure of body needs and characteristics of the nutrients will be included.  The course includes three credit hours of lecture and one credit hour of lab.  Prerequisite: Principles of Animal Science, Chemistry preferred. 

AGRI-292.  Meat Science.  3 Hours.  This course is a study of all phases of the meat industry with major emphasis on the animal processing sequence, muscle composition and product quality. It includes promotion, merchandising and marketing of meat products as well as basic evaluation techniques.  Prerequisite:  Principles of Animal Science.

AGRI-293.  Principles of Meat Evaluation.  3 Hours.  This course takes a modern look at the evaluation of carcasses and meat of beef, swine and sheep.  Emphasis is on carcass grading and evaluation and appraisal of meat.  The course includes techniques for comparative analysis of meat carcasses. 

HORT-203.  Horticultural Science.  4 Hours.  Horticultural plant structure and function, effects of environmental factors on plant growth and survey of the fruit, nut, vegetable, bedding plant, pot plant, cut flower, nursery and landscape industries will be studied. Horticultural crop families, growing systems and culture needs, soil preparation and fertilization, selecting and propagating varieties, preventing pests, regulating growth, harvesting, value-added processing and marketing will be included.  The course includes three credit hours of lecture and one credit hour of lab.