Agriscience

Agriscience Department

INTRODUCTION TO AGRICULTURE, FOOD & NATURAL RESOURCES

No. 1500 | Course Credit: .5 | Grade Level: 9-12

This course is the introduction for all subsequent agriculture pathways.  You will gain basic knowledge and skills in the areas of Agribusiness, Animals Systems, Biotechnology, Food Science, Natural Resources, Plant Systems and Power/Structural Systems. Upon successful completion of these skills, you will be able to choose an area or areas of skill progression to further your knowledge and understanding in a hands-on, project based setting.

Careers related to this course:

• Farm Hand, Farm Store Employee, Laborer, Equipment Operator, Seasonal Labor

NATURAL RESOURCES 1

No. 1501 | Course Credit: .5 | Grade Level: 9-12

This course will examine areas of energy, wildlife, forestry, fisheries, and resource conservation as well as introduce students to the world of plants.  Students should have an interest in nature and how natural systems interact in the world around us.  

Careers related to this course:

• Firewood Technician, DNR Intern, Wildland Firefighter, Park Ranger, Natural Resource Specialist

FORESTRY

No. 1503 | Course Credit: .5 | Grade Level: 9-12

This course deals with many possibilities of forest management.  This course involves forest history, tree identification, measuring trees for value, as well as deciding how to manage your woods for saw logs, pulp or wildlife.

Careers related to this course:

• Forest Technician, Area Forester, Sawer, Crew Leader, Forestry Researcher

FLORICULTURE

No. 1504 | Course Credit: .5 | Grade Level: 9-12

This course explores floriculture and floral design.  Topics include basic design styles, color harmonies, flower identification, use and care of processing of cut flowers and foliages.  Students will be making and taking home a variety of cut flower arrangements.  A small class fee will be charged to cover the cost of flowers.  

$20 Lab Fee

Careers related to this course:

• Florist, Wedding Planner, Floral Shop Owner, Floral Clerk, Floral Designer

ANIMAL SCIENCE I: Biology and Technology

No. 1510 | Course Credit: .5 | Grade Level: 9-12

This course explores many different kinds of both wild and domesticated animals.  Animal taxonomy, domestication, nutrition, reproduction, behavior, and agricultural production are explored.  Some dissections may be included.

Careers related to this course:

• Animal Farm Hand, Feed Mill Employee, Milk Truck Driver, Meat Processor, Horse Farm Hand

NATURAL RESOURCES 2

Prerequisite No. 1501

No. 1512 | Course Credit: .5 | Grade Level: 9-12

This course gives students an opportunity to explore the world around them in units including; insects, prairies, wetlands, waterfowl, white-tailed deer, soils, lakes, fish, as well as mammals in Minnesota.  

Careers related to this course:

• Timber Specialist, Park Naturalist, Invasive Species Coordinator, Biologist, Natural Museum Technician

ANIMAL SCIENCE II

Prerequisite: No. 1510

No. 1520 | Course Credit: .5 | Grade Level: 10 - 12

This course studies topics surrounding dairy, beef, swine, poultry, horses, companion, and specialty animals.  Students will explore topics in veterinary care, including basic anatomy and physiology, diseases, pathogen prevention, digestion, reproduction, and nutrition.  Dissection of fetal pigs and other specimens will be performed.

Careers related to this course:

• Stable Manager, Cow/Calf & Feedlot Manager, Poultry Flock Manager, Equine Equipment Sales and Service, Riding Instructor

AGRONOMY

No. 1524 | Course Credit: .5 | Grade Level: 9-12

Agronomy - is an introductory crops and soils course.  Upon completion the learner should have a fundamental knowledge of soil and water, nutrient management, pest management, and field crop management.  

Careers related to this course:

• Agronomist, Grain Elevator Worker, Crop Scout, Pesticide Applicator, Plant Care Specialist

GREENHOUSE MANAGEMENT

No. 1522 | Course Credit: .5 | Grade Level: 9-12

In this class students will cover horticulture topics including; requirements for plant growth regulation and reproduction, the growing media, plant care, Integrated Pest Management, and the skills needed to work within a greenhouse.

Careers related to this course:

• Greenhouse Manager, Horticultural Professor, Landscaper, Turf Grass Manager, Precision Farm Specialist

ECONOMICS IN AG

(Prerequisite: Have successfully passed Animal Science: 1510; Greenhouse Management, 1522; Floriculture, 1504, Agronomy, 1524, Natural Resources II, 1512, Forestry, 1503 Meat Cutting II 1538

No. 1532  | Course Credit: 1 | Grade Level: 12

This course will provide students with information related to the study of global economic systems with an emphasis on agriculture and natural resources. It covers topics like supply and demand, production, and personal finance. 

This class meets the Economics Requirement for Graduation.

Careers related to this course:

• Grain Elevator Manager, Commodity Trader, Farm Manager, Farm Store Manage, Agricultural Finance

EXTENSION VETERINARY MEDICINE-INDEPENDENT STUDY

 (Prerequisite: No. 1520 Written Instructor Permission is required for this Course)

No. 1534  | Course Credit: 1 | Grade Level: 11 - 12

This course will take about 2 years to complete, due to volunteering, etc.  If you are interested , sign up in 11th grade to finish in 12th grade.

Participants may work at their own pace to complete the curriculum and apprenticeship.  This program is available to any student that has access to their own device and internet.  This course also requires out of school apprenticeship 225 hours over the summer that needs to be completed by the end of Senior Year.  The link to the program is 

https://aevm.tamu.edu/4-h-veterinary-science/independent-study-program/

Careers related to this course:

• Veterinary Assistant, Herd Manager, Animal Chiropractic Care, Animal Medicine Salesperson

ANIMAL HEALTH & VETERINARY SCIENCE (AHVS)

Prerequisite:  No. 1520 

No. 1536 | Course Credit:  1  | Grade Level: 11 - 12 

Animal Health and Veterinary Science (AHVS) is a semester-long program emphasizing inquiry-based learning and technical skill development. This course provides an in-depth examination of veterinary science, focusing on the interplay of factors affecting animal health. Through structured inquiry activities, projects, and problems, students address practical challenges, fostering critical thinking and an understanding of the intricate relationships between animal health and care

Careers this course can lead to:

• Vet Tech, Sow Manager, Pet Groomer, Pet Store Employee, Vet Office Staff 

AGRICULTURE OPEN LAB 

(Prerequisite: Have successfully passed Animal Science: 1510, Greenhouse Management  1522,  Floriculture 1504, Agronomy 1524, Natural Resources II: 1512, Forestry 1503, Meat Cutting 1537: 

Meat Cutting 2 1538 ) 

15411A Course Credit: .5 I Grade Level: 10-12

AGRICULTURE PATHWAYS INCLUDE THE AREAS OF ANIMAL SCIENCE, FLORICULTURE, FORESTRY, HORTICULTURE, AND NATURAL RESOURCES

Students will have the opportunity to continue their knowledge and understanding in the Agriculture pathways working through a progression of skills. Students personalize their learning in each pathway based on skill development.  

Students will determine how their learning will be demonstrated and assessed.  As the learning/skill building advances, students progress to more advanced skills and project based learning.

Careers related to this course:

• Farm Hand, Agronomist, Floral Designer, Natural Resources Specialist, Park Naturalist

MEAT CUTTING 1 

(Prerequisite No. 1510)

1537 Course Credit: .5 | Grade Level:10-12

This introductory course provides students with hands-on experience in meat science, safety, and processing. Students will learn proper sanitation and handling practices while gaining skills in identifying primal and retail cuts across various species. Emphasis is placed on understanding the meat fabrication process from harvest to retail while developing foundational knowledge for future coursework or industry experience. 

Careers related to this course::

• Meat Cutter, Food Safety & Quality Assurance Technician,  Meat Processing , USDA Meat Inspector, Meat Science or Animal Processing Research Technician

MEAT CUTTING 2

(Prerequisite (Meat Cutting 1 1537) 

1538 Course Credit: .5 | Grade Level: 10-12

This advanced course builds on the foundations of Meats 1, allowing students to apply their skills in meat science, safety, and processing through more in-depth fabrication and value-added product development. Students will explore further processing methods, including sausage and jerky production, cookery techniques, and quality evaluation. Emphasis is placed on refining cutting skills, understanding product yields, and connecting meat science principles to real-world processing and retail applications.

Careers related to this course::

• Sausage Maker, Meat Plant Operations Supervisor, Food Product Development Technician, Packaging and Labeling Specialist, Meat Marketing and Sales Representative