Designed to introduce students to the fundamentals of agricultural mechanics. Students learn basic terminology and skills used in the agricultural mechanics industry, including safe work practices, agricultural tools, electric wiring, concrete, carpentry, paints and preservatives, and metal working. This is a shop/laboratory-oriented course that emphasizes basic knowledge and application of shop safety rules and proper use of tools and materials. Skill and age-appropriate projects are constructed to give students opportunities to apply agricultural mechanics principles. Ag Shop Skills also includes agricultural leadership and employability skills such as FFA and SAE.
The Agricultural Mechanics II pathway prepares students for careers related to the construction, operation, and maintenance of equipment used by the agriculture industry. Basic agricultural mechanics skills and safety, standards B1.0 through B8.0, cold metal work, and welding technology. Advanced topics, standards B9.0 through B12.0, deal with metal fabrication, agriculture power and technology, and agriculture construction.
The Agricultural Mechanics III / IV pathway prepares students for careers related to the construction, operation, and maintenance of equipment used by the agriculture industry. Basic agricultural mechanics skills and safety, standards B1.0 through B8.0, cold metal work, and welding technology. Advanced topics, standards B9.0 through B12.0, deal with metal fabrication, agriculture power and technology, and agriculture construction.
Agriculture Biology is a one-year laboratory science course designed for the college-bound student with career interests in agriculture. Using agriculture as the learning vehicle, the course emphasizes the principles, central concepts, and inter-relationships between plants and animals among the following topics: molecular and cellular aspects of life, reproduction, evolution, genetics, taxonomy, ecological relationships among animals, and the similarities between animals and humans. This class is designed as second level in Agricultural science. This course is taught in conjunction with the standards set by the state towards Biology and the state Life science test. Agriculture Biology is design to explore all of the Biology based studies and focus on plant and animal life. Topics that will be explored will be: Investigation and Experimentation, Cell Biology, Genetics, Ecology and Evolution, and Physiology. This course will also contain an FFA component and the students will be heavily encouraged to participate in the many FFA activities. The students will also be expected to maintain an accurate record book throughout the year.
Agricultural Chemistry is an introductory chemistry course. Students will receive an in-depth look at chemical and biochemical properties and processes, which are integral to soils, agriculture and the environment. Topics include typical introductory chemistry topics such as matter and energy, chemical bonding and reactions, moles, gaseous and aqueous chemistry and more. However, topics will be engaged with agricultural effects and practices in mind.
Agricultural Physics is an introductory physics course. Students will receive an in-depth look at chemical and biochemical properties and processes, which are integral to soils, agriculture and the environment. Topics include typical introductory chemistry topics such as matter and energy, chemical bonding and reactions, moles, gaseous and aqueous chemistry and more. However, topics will be engaged with agricultural effects and practices in mind.
The Art and History of Floral Design provides an introduction to artistic and creative perception, including aesthetic valuing through a series of projects in various media. Students will explore elements and principles of design, two- and three- dimensional designs, history of floral art, arrangement styles and techniques, seasonal holidays and occasional designs. The students will use their skills to make a variety of floral arrangements. In addition, all students will learn various types of cut and potted foliage, potted flowering plants, fresh flowers, tools, materials, display techniques, and cut flower care. Students will learn to recognize balance and harmony within arrangement, along with scale, color, and design. The historical and cultural past of the floral industry will be discussed as it relates to modern floral design and tradition. Due to the nature of this class, many projects will be created.
Students are introduced to the elements and principles of visual art design such as line, shape/form, color, balance, and emphasis using a series of floral-based projects to explore the connections, relations, and application to visual arts design. Students will research and study floral trends to understand and develop an appreciation for floral design. Various assignments based on abstract two- and three-dimensional designs, color theory, and analytical critiques of various floral art works using design vocabulary in conjunction with the development of technical skills in floral art will serve as a foundation for more complex works, such as multi-part floral designs and creative expression through wedding and sympathy designs.
This course is designed for first-year agriculture students interested in business, animal science, plant science, floral design and horticulture science. Content areas include California agriculture, FFA, leadership, public speaking, record keeping, animal science and plant science. This course provides hands-on learning and qualifies students to participate in all FFA activities, such as showing at the county fair.
Food Science is a laboratory-based course that applies fundamental scientific principles of food processing. It is designed to educate students about functional components of foods, food safety, nutrition, sensory evaluation, quality assurance, new product development, food chemistry, food processing and engineering, and much more. It will investigate the management of food quality and safety, explore the processes involved in food production, and encompass processes at the farm level and during primary production. The course further explores the science and physics of food production. The study of Food Science includes all types of foods, such as fruits and vegetables, meat and poultry, dairy products, and further processed foods found in grocery stores and restaurants.