Course Listings

The course will include the introduction of some basic scientific principles relating to agriculture and food production. Students will gain an awareness of educational and career opportunities in agriculture. Examples of global and local agriculture will be presented through readings, discussion, and field trips. The course is designed for any student interested in agriculture and food production.

Course Learning Outcomes
1. Identify and describe selected agricultural products produced in Upstate New York
2. Compare costs and benefits associated with:
a. food produced locally vs. non-locally
b. large scale agriculture vs. small scale agriculture
c. organic vs. conventional agriculture
5. Describe various careers associated with agriculture
6. Describe energy flow through a food web, identify the trophic levels occupied by humans in a food web, and compare the energy efficiencies associated with the different trophic levels.

A basic course emphasizing the significance and use of controlled climate structures. Studies include grow structures, plant growth, propagation, pest and disease management. This course is designed for the career or non-science student.

Course Learning Outcomes
1. Describe the major components of a climate controlled structure and growing mediums.
2. Describe the major methods of plant propagation as they relate to greenhouse production and demonstrate at least one propagation technique using a soil and/or artificial medium.
3. Explain plant growth and nutrient management as they relate to greenhouse production.
4. Describe the basic structures (anatomy) of a plant and discuss its role in plant physiology.
5. Discuss the role of pest and disease management and its impact on greenhouse management.
6. Analyze growth media and irrigation solutions using a quick test for pH, N, P, K and secondary nutrients.
7. Assess the economic threshold for the use of a pesticide and/or beneficial organism and determine a control schedule for at least one crop.
8. Articulate at least five major components of a greenhouse structure.
9. Demonstrate at least one propagation technique using a soil and/or artificial medium.

An introduction to the basic principles relating to microorganisms and contaminants associated with food and fiber production. Students will gain an awareness and understanding of pathogens, contaminants, and control methods associated with fresh and processed foods while maintaining quality. The course is designed for a student interested in agriculture and food production.

Course Learning Outcomes
1. Describe identifying characteristics of the major groups of microorganisms that impact the production of food and agricultural products.
2. List and describe the four major groups of biological molecules.
3. Describe patterns of microbial growth using appropriate terminology and list factors that influence microbial growth.
4. Describe methods used to detect and quantify the presence of microbes in foods and agricultural products.
5. Evaluate situations and list methods to reduce or eliminate microorganisms appropriate for the specific circumstances.
6. List characteristics, including such features as microbial classification, reservoirs, sources, high risk foods and products, detection, and control methods for microbes associated with food-borne disease.
7. Provide examples of control methods applied to the reduction of food spoilage.
8. Identify and describe the roles of local, state, and federal agencies involved in regulation of food safety, including such activities as surveillance, outbreak investigation, and implementation of food safety guidelines for personal handling and preparation of food.

This capstone course will utilize an organizational behavior approach for understanding behavior in the workplace to better manage change within food and agriculturally related organizations. This course is intended for those who want to develop the tools for understanding, analyzing and accounting for the work behaviors of individuals and groups. It will use a combination of team building exercises, self-assessment inventories, and case analysis to develop insights that facilitate self-knowledge and teamwork in a dynamic global environment. Topics covered will include, but not be limited to, teamwork and team processes, personality and values, conflict resolution, organizational politics, leadership, motivation, communications, decision making and accountability.

Prerequisites: ENG 101 and any two of: AGS 101, AGS 110, or AGS 150, or permission of instructor.

Course Learning Outcomes
1. Apply principles of ethics and social responsibility to issues related to food and agriculture production, food sanitation, or food safety.
2. Compare methods of motivating individuals in organizations.
3. Evaluate decision making tools and models used in scenario planning for the food and agriculture industries.
4. Evaluate decision making tools and models used in scenario planning for the food and agriculture industries. .
5. Discuss the benefits and limitations of teams.
6. Discuss how team development processes influence team effectiveness.
7. Use the case method to produce alternative solutions or new approaches to current problems in the food and agriculture industries.
8. Relate organizational change models to the adoption of new technologies and processes in the food and agriculture industries.
9. Self assess one or more of the following: time management skills, communication style, personality, values, needs, conflict negotiation style, preferred leadership style, preferred organizational culture and teamwork skills.
10. Create a group presentation to solve a business problem in the food and agriculture industries.

See the Department Chairperson.

Check if course is offered:
Spring Semester 2025
Summer Session 2025