Agriculture, food, & natural resources
Explore the great outdoors!
Minerals, forests, water and land are all provided by Earth. Our natural resources feed, clothe, and shelter humankind through occupations that cultivate, use, analyze, manage, and sustain natural resources. The Natural Resources Pathway offers opportunities to make the best use of natural resources in order to meet the basic needs of the world’s population. Hawaii in particular has a need to effectively manage our natural resources, and there has been renewed efforts to grow this sector of our changing economy.
PROGRAM OF STUDY SEQUENCE
Program of study: FOOD SYSTEMS
The Food Systems program is designed to provide students with the knowledge and skills pertaining to plant and animal structural anatomy, systems physiology, genetics and biotechnology, economics of production, and other management approaches associated with plant and animal production. Advanced courses explore personalized student learning capitalizing on food production, entrepreneurship, and continued integration of academic, technical, and employability knowledge and skills.
foundations of agriculture, food, and Natural resources
ACCN#: TAO1000
Foundations of Agriculture, Food, & Natural Resources is an introductory course designed to inform students about careers in agriculture and understand the important role that agriculture plays in the twenty-first century. This Level I course serves as the foundation course for the Animal Systems, Food Systems, Natural Resources Business, and Natural Resources Management programs of study. Upon completion of the course, a proficient student will have foundational knowledge of various agriculture-related career fields, ecosystems, plant systems, animal systems, and the reproduction systems of plants and animals.
pRINCIPLES OF FOOD PRODUCTION
ACCN#: TAP2000
Principles of Food Production is the SECOND year course in the Food Systems program of study designed to provide students with the knowledge and skills pertaining to plant and animal structural anatomy, systems physiology, genetics, and biotechnology. Upon completion of this course, a proficient student will have developed basic skills and knowledge in the economics of production, and other management approaches associated with plant and animal production, including learning foundational Hawaiian traditions and values of honoring and conserving the land and its resources. As part of a student’s program of study progression, the student will create a digital program of study portfolio, providing evidence of mastery of course standards and readiness to advance and complete the program of study.
Prerequisite: Foundations of Agriculture, Food, & Natural Resources (TAO1000)
FOOD PRODUCTS & PROCESSING SYSTEM 1
ACCN#: TAD3000
Food Products & Processing Systems 1 is the THIRD year course in the Food Systems program of study designed for students interested in being part of the sustainability of Hawaii’s food systems through plant and/or animal products. Upon completion of this course, a proficient student will have basic knowledge of the history of agriculture and food production and processing in Hawaii, the process of creating a sustainable product, start-up process to creating a business, and the importance of food safety and sanitation. As part of a student’s program of study progression, the student will create a digital program of study portfolio, providing evidence of mastery of course standards and readiness to advance and complete the program of study.
Prerequisite: Principles of Food Production (TAP2000)
FOOD PRODUCTS & PROCESSING SYSTEM 2
ACCN#: TAD4000
Food Products & Processing Systems 2 is the FOURTH year course in the Food Systems program of study designed to have students develop a project based in food production and sustainability. Students will utilize research, tools, and equipment in varying degrees of complexity. Upon completion of the course, a proficient student will have researched, grown or raised, and harvested and distributed a food product in support of the sustainability of Hawaii and presented research to local professionals in the field. As part of a student’s program of study progression, the student will maintain a digital program of study portfolio providing evidence of mastery of the course standards and readiness to advance and complete the program of study.
Prerequisite: Food Products & Processing Systems 1 (TAD3000)