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Introduction to Sustainable Agriculture 1,2 (P) (2815, 2816)    - PILOT COURSE -


Pilot Site:
 This is a pilot course for Morse High School. Other schools may not offer this course without prior approval from the Interdistrict Curriculum Committee.

Grade Range:
 9-10
 Prerequisites:
 None.
 Course duration:
 Year long.
Subject area in which graduation credit will be given:
 College Preparatory Elective
 UC subject area satisfied:
 g - College Preparatory Elective
Course Description:
 Introduction to Sustainable Agriculture is designed to teach students plant science through food, the food industry and agriculture. Through laboratory experimentation, class discussions and hands-on activities (such as work in a greenhouse and garden). Students will apply scientific principles as they learn about the relationships between agriculture, food science and nutrition. Basic principles of Chemistry, Ecology, Plant Biology, Human Physiology and Nutrition are applied to the process of growing food and food preparation. Problem-solving and experimentation will provide application opportunities for sciences as well as educate students in order that they may become informed consumers of food products. Whenever possible, food products used in class will be locally grown or organic in order to deepen the appreciation of food production and use. Class discussions and reading will focus on nutrition and human physiology to help the students understand that their food choices matter. Throughout the course, students will be graded on their participation in hands-on work in the garden and nutrition laboratory along with written, media based projects and oral assignments. Field trips will allow students to see food production at a larger scale in farms, restaurants and markets. Additional Topics may include the following:

Overview of agricultural science and its role in modern society Basics of plant biology, soil science, and ecosystems Introduction to greenhouse and garden maintenance Exploration of careers in agriculture, food, and natural resources Cross-curricular projects with the Culinary Arts program Begin growing and harvesting seasonal crops in the school garden.

State Course Code(s):
 7130 - Introduction to Agriscience
Basic Texts and Teaching Guides:
 Plant & Soil Science: Fundamentals and Applications Parker Delmar Cengage Learning 2024

 CTE-421