Agricultural Courses Being Taught at University of Hawaii Community Colleges

These course descriptions are generic across all community colleges. Individual modifications, such as student evaluation and course requirements and expectations, can be made at the college level and the reader is directed to the specific college in question for further details.

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AG 17 Home Gardening

AG 20 Plant Science

AG 21 Plant Identification

 

AG 22 Plant Propagation

AG 264 Plant Propagation (MCC number only)

 

AG 25 Animal Science and Livestock

 

AG 30 Soil Technology

AG 122 Soils Technology* (MCC number only)

 

AG 32 Plant Disease and Pest Control

 

AG 34 Animal Disease and Pest Control

AG 36 Pesticide Safety

AG 41 Farm Equipment, Machinery and Power

AG 42 Farm Physical Facilities, Construction and Maintenance

AG 45 Irrigation Principles and Design

 

AG 50 Farm Management

AG 230 Farm Management* (MCC number only)

 

AG 52 Marketing of Agriculture Products

AG 60 Tropical Crop Production I

AG 61 Tropical Crop Production II

AG 64 Orchid Culture

AG 70 Livestock Production I

AG 71 Livestock Production II

AG 73 Evaluation of Livestock

AG 75 Range Management

AG 80 Landscape Construction

AG 90V Farm Practicum

AG 93V Cooperative Vocational Education

AG 100 Agriculture Orientation: Careers

AG 101 Home Gardening (same as MCC)

AG 130 Soils Technology

 

AG 132 Plant Diseases, Insects, and their Control

AG 174 Insects and Their Control* (MCC number only)

AG 201 Introduction to Plant Disease* (MCC number only)

 

 

AG 193V Cooperative Vocational Education

AG 193V Turfgrass Work Practicum (MCC number only)

 

AG 200 Principles of Horticulture

 

AG 238 Weed Science

AG 281 Weed Science* (MCC number only)

 

AG 241 Farm Tractor and Equipment

 

AG 243 Turfgrass Equipment Operation and Maintenance

AG 233 Turfgrass Equipment, Operation & Maintenance (MCC number only)

 

AG 245 Irrigation Principles and Design

AG 235 Irrigation Principles and Design* (MCC number only)

 

AG 252 Farm Management

 

AG 261 Vegetable Crop Production

AG 251 Vegetable Crop Production (MCC number only)

 

AG 263 Flower & Foliage Crop Production (MCC number only)

 

AG 280 Tropical Landscape Horticulture

AG 250 Tropical Landscape Horticulture* (MCC number only)

 

AG 282 Turfgrass Management

AG 260 Turfgrass Management* (MCC number only)

 

AG 284 Greenhouse and Nursery Management

AG 266 Greenhouse and Nursery Management* (MCC number only)

 

AG 286 Ornamental Plant Materials

AG 269 Ornamental Plant Materials (MCC number only)

 

AG 290V Agricultural Enterprise

AG 290 Agricultural Enterprise (MCC number only)

Agricultural Courses Being Taught at University of Hawaii Community Colleges

These course descriptions are generic across all community colleges. Individual modifications, such as student evaluation and course requirements and expectations, can be made at the college level and the reader is directed to the specific college in question for further details.

A. Course description
Intended for non-agriculture students who want to gain some practical experience in growing plants for the home garden.

B. Topics to be covered

1. Site plan/design.

2. Vegetables.

3. Ornamentals.

4. Landscape plants.

5. Soil and environmental requirements.

6. Common pest & disease problems.

7. Additional topics at option of instructor.

 

C. Upon completion of this course, students should be able to:

1. Describe the effects of field cultivation in soil moisture, weed control, and plant growth.

2. Select seeds according to:

a. their ability to grow in a given location.

b. resistance to disease and other plant pest problems.

c. desirable characteristics.

3. Use the results of a soil analysis to determine:

a. the kinds of fertilizer to apply.

b. the rate of application.

c. when to apply.

d. use of soil amendments.

4. Control weeds through various ways such as cultivation, chemical control, biological control, and the use of mulches.

5. Identify common diseases affecting selected crop varieties and how they are controlled.

6. Identify common insect pests of crops and their control methods.

 

D. Prerequisites

None.

A. Course description
The study of plant morphology, anatomy, physiology, classification, growth and growth regulators, and propagation.

B. Topics to be covered

1. Plant parts: structure and function.

2. Photosynthesis.

3. Respiration.

4. Water absorption, translocation, and transpiration.

5. Sexual plant propagation.

6. Asexual plant propagation.

7. Plant growth regulators.

8. Additional topics at option of instructor.

 

C. Upon completion of this course, students should be able to:

1. Describe and discuss general plant structure and major functions.

2. Describe and discuss plant growth sequences and cultural requirements.

3. Describe and discuss major internal and external regulatory mechanisms for plant growth.

4. Describe and discuss the basic tenets of plant cultural practices.

5. Describe and discuss common horticultural terminology, especially in relation to plant growth and culture.

6. Reproduce plants using either an asexual or a sexual method of propagation.

7. Utilize the knowledge gained in the classroom in practical application.

 

D. Prerequisites

None.

A. Course description
Identification of both native and imported plants by scientific and common name. Principles of plant taxonomy, cultural and environmental requirements, intended use and economic/aesthetic value of plants are covered.

B. Topics to be covered

1. Introduction to Linnaean binomial system.

2. Principles of identification.

3. Explanation of cultural & environmental requirements for each plant.

4. Family characteristics of plants.

5. Utilization of selected plants.

6. Additional topics at option of instructor.

 

C. Upon completion of this course, students should be able to:

1. Recognize common plant by families.

2. Recognize and identify plants by scientific and common name.

3. Identify various parts of the plant, using botanical terms.

4. Explain and select methods of propagation for specific plants.

5. Discuss the economic and aesthetic values of plants.

 

D. Prerequisites

None.

A. Course description
Principles and practices of plant propagation including sexual and asexual propagation of fruit, vegetable, and ornamental crops.

B. Topics to be covered

1. Structure/function of plants.

2. Plant metabolism.

3. Nutrition.

4. Fertilization/pollination.

5. Basic genetics.

6. Growth regulators.

7. Plant environmental conditions.

8. Sexual & asexual propagation methods.

9. Propagating medium.

10. Potting and repotting.

11. Plant maintenance.

12. Additional topics at option of instructor.

 

C. Upon completion of this course, students should be able to:

1. Describe the different processes involved in plant metabolism such as: photosynthesis, respiration, transpiration, and translocation.

2. Recommend the best methods of propagation of selected plants such as: root, stem, and leaf cuttings; layerage; divisions; grafting; budding; and by seeds.

3. Identify the various parts of the flower.

4. Describe the process of pollination and fertilization, and the problems that are sometimes encountered.

5. Name the different groups of plant growth regulators and the effect that each has on plant growth and development.

6. Recommend the use of a plant growth regulator in the propagation of selected plants.

7. Explain the effect that certain environmental conditions has on plant growth and development. Some examples are: light, temperature, andhumidity.

 

D. Prerequisites

None.

A. Course description
Terminology, technology, and specializations of the animal science curriculum; different classifications and breeds of animals; future employment possibilities; basic scientific concepts pertaining to agriculture.

B. Topics to be covered

1. Importance of livestock to man.

2. Livestock industry - cattle, poultry, hogs, misc.

3. Livestock anatomy and physiology.

4. Breeds and classification of livestock - cattle, poultry, hogs, misc.

5. Nutrition.

6. Animal health and disease control.

7. Farm animal reproduction.

8. Genetics.

9. Additional topics at option of instructor.

 

C. Upon completion of this course, students should be able to:

1. Discuss factors essential in the selection of breeds for livestock and poultry.

2. Demonstrate different types of feeds and their nutritional value.

3. Describe parts of various livestock.

4. Describe functions of the various parts of the livestock.

5. Become familiar with artificial insemination and able to perform the mechanics of artificial insemination.

6. Discuss common livestock disease and control measures.

7. Recognize damage caused by parasites; internal and external.

8. Discuss aspects of practical farm management.

 

D. Prerequisites

None.

A. Course description
Soil formation, properties, soil water and plant relationships; classification according to texture; determination and relevance of organic matter, acidity, and alkalinity to production and management; nutrient availability and fertilizer recommendations.

B. Topics to be covered

1. Soil formation.

2. Physical properties.

3. Soil, water, and plant relationships.

4. Soil chemical properties.

5. Soil acidity and alkalinity.

6. Limes and liming.

7. Organic matter.

8. Plant growth and nutrition.

9. Fertilizers and their application.

10. Soil prepping for agronomic use.

11. Additional topics at option of instructor.

 

C. Upon completion of this course, students should be able to:

1. Fertilize a crop correctly to gain a harvestable crop.

2. Take a representative soil sample.

3. Correctly judge the capabilities of a parcel of land.

4. Prepare compost and determine its value as a medium of growth.

5. Identify basic deficiency symptoms of macronutrients.

6. Formulate fertilizer mixtures.

7. Determine proper field preparation operations for a given set of conditions.

8. Properly demonstrate field preparation operations.

 

D. Prerequisites

None.

A. Course description
Principles involved in controlling plant diseases and pests, including bacteria, fungi, nematodes, insects, weeds. Physiological disorders, and proper and safe methods of application of pesticides.

B. Topics to be covered

1. Definitions.

2. Plant pathogens and diseases caused by:

a. viruses.

b. bacteria.

c. fungi.

d. nematodes.

3. Physiological disorders.

4. Plant pests and problems caused by:

a. insects.

b. weeds.

c. miscellaneous pests.

5. Methods of control.

6. Safety equipment.

7. Calibration of pesticide application.

8. Integrated pest management (IPM).

9. Additional topics at option of instructor.

 

C. Upon completion of this course, students should be able to:

1. Describe the distinguishing characteristics of the following agents of plant disease (virus, bacteria, fungus, nematodes, and parasitic seed plants and physiological disorders).

2. Describe various disease control methods (e.g. cultural, biological, and chemical control.)

3. Identify common insects that are found in Hawaii, and how they are controlled.

4. Tentatively identify insects by the damage they cause.

5. Correctly identify common weeds that are found in Hawaii.

6. Distinguish between broadleaf and narrowleaf weeds.

7. Describe the various survival organs of weeds.

8. Tell the difference between the following:

a. selective and non-selective herbicides.

b. translocated and contact herbicides.

c. pre-emergent and post-emergent herbicides.

d. pre-plant and post-plant application methods.

9. Identify and list the advantages and disadvantages of the different pesticide formulations.

 

D. Prerequisites

None.

A. Course description
The general biology of microorganisms, their classification, characteristics and identification. Animal diseases and parasites with emphasis on prevention, sanitation and control.

B. Topics to be covered

1. Importance of disease control in animals.

2. Etiology - study or theory of the causes of disease.

3. Parasitology.

4. Mechanism of disease production.

5. Protective mechanisms of the body.

6. Principles of disease control.

7. Additional topics at option of instructor.

 

C. Upon completion of this course, the student should be able to:

1. Understand what causes diseases and parasitism.

2. Become familiar with the classification and characteristics of pathogenic microorganisms.

3. Recognize, prevent and control common parasite infestations and infections.

 

D. Prerequisites

None.

A. Course description
Pesticide application, formulations, toxicity, transportation, storage, safety equipment, disposal, and rules and regulations governing its use.

B. Topics to be covered

1. Pesticide laws and regulations.

2. The pesticide label - spills and fires.

3. Methods of application.

4. Selection and care of application equipment.

5. Protective clothing and equipment.

6. Drift and drift control.

7. Vaporization, leaching, run-off, residues.

8. Pesticide use problems.

9. Hazards to applicators.

10. Pesticide transport, storage, and disposal.

11. Safe handling: mixing, loading.

12. First aid.

13. Additional topics at option of instructor.

 

C. Upon completion of this course, students should be able to:

1. Identify pesticides according to what they control.

2. Identify and list the advantages and disadvantages of the different pesticide formulations.

3. State the general rules and regulations governing the use of pesticides.

4. Classify pesticides according to their toxicity ratings using their LD50 or LC50.

5. Describe recommended methods in transporting and storing pesticides.

6. List the necessary articles of safety equipment used by pesticide applicators.

7. Describe the advantages and disadvantages of using different pesticide application equipment.

8. List the steps involved in the cleaning of application equipment and the disposal of any pesticide.

9. Select proper pesticide application equipment.

 

D. Prerequisites

None.

A. Course description
Teaches the operation and maintenance of equipment used in turfgrass operations.

B. Topics to be covered

1. Equipment safety/OSHA/Laws

2. Equipment operation and maintenance of mowers, aerators, sod cutters, sprayers, top dresses, line trimmers, etc.

3. Motors

4. Sharpening blades

5. Record keeping

 

C. After completion of this course, the student should be able to:

1. Operate and maintain a walking greens mower, aerator, sod cutter, backpack sprayer, boom sprayer, and line trimmer.

2. Sharpen mower blades.

3. Keep maintenance records.

 

D. Prerequisites

AG 82 or consent of instructor

A. Course description
Farm equipment and machinery, their selection, management, and principles of operation; introduction to and operation of arc welding machines and oxyacetylene torch sets; servicing, trouble shooting and minor repairs of single cylinder gasoline engines.

B. Topics to be covered

1. Identification of tractors and drawn implements and their operation.

2. Basic techniques in electric welding and electrode selection.

3. Flame cutting of steel with oxyacetylene sets.

4. Small engine repair.

5. Individual projects.

6. Additional topics at option of instructor.

 

C. Upon completion of this course, students should be able to:

1. Properly service, operate and maintain a wheel tractor.

2. Identify, explain, and demonstrate the intended use of wheel tractor drawn cultivating implements.

3. Operate properly and safely and electric welder with electrodes and mild steel.

4. Operate properly and safely an oxyacetylene cutting torch while cutting steel.

5. Service, adjust and maintain single cylinder gasoline engines.

6. Service, sharpen and adjust properly a chain saw.

7. Identify basic hand tools used in farm mechanics.

 

D. Prerequisites

None.

A. Course description
Planning and layout of physical facilities commonly found on a farm. The course incudes practical experience in the construction and maintenance of simple structures.

B. Topics to be covered

1. Leveling.

2. Irrigation systems

a. use of various materials (galvanized pipe, PVC materials, copper).

b. types.

c. determining the flow of water.

3. Determining water pressure.

a. Design of a system.

b. Installation of a system.

4. Concrete work (types, use in foundation, other uses).

5. Fasteners.

6. Hand tools.

7. Maintenance of hand tools.

8. Additional topics at option of instructor.

 

C. Upon completion of this course, students should be able to:

1. Identify common hand and power tools.

2. Correctly set up a transit or a builder's level.

3. Correctly read a rod.

4. Plan a basic drip or overhead irrigation system.

5. Install a basic drip or overhead irrigation system using PVC pipe and fittings.

6. Correctly install forms for concrete work.

7. Correctly mix concrete.

8. Square and level a given area using batterboards

 

D. Prerequisites

None.

A. Course description
Teaches the operation and maintenance of equipment used in landscape operations.

B. Topics to be covered

1. Equipment safety procedures/OSHA Laws

2. Equipment operation and maintenance - power equipment - mowers, line trimmers, edgers, hedge trimmers, chainsaws, tillers, etc.

3. Hand tools - pole pruners and other pruning equipment, fertilizer spreaders, sprayers, shovels, rakes, hoes, picks, etc.

4. Motors - operations and maintenance

5. Sharpening and general care of tools

6. Record keeping

 

C. Upon completion of this course, students should be able to:

1. Identify and select the proper tool for the job.

2. Demonstrate the safe and effective use of the tool.

3. Implement OSHA rules and guidelines for use of the tools.

4. Demonstrate proper care and maintenance procedures for the tools.

5. Demonstrate record keeping procedures by maintaining an equipment inventory and maintenance logbook.

 

D. Prerequisites

AG 80 or consent of instructor

A. Course description
Irrigation principles: plant, soil, and water relationships; soil moisture sensing devices; delivery systems; design of drip, sprinkler, and surface irrigation systems, and use of chemigation.

B. Topics to be covered

1. Soil/water relationships.

2. Moisture measuring devices.

3. Plant/water relationships.

4. Water use equations.

5. Salinity

6. Sprinkler, drip and surface system designs.

7. Drainage.

8. Chemigation.

9. Computer applications.

10. Irrigation hardware.

11. Additional topics at option of instructor.

 

C. Upon completion of this course, students should be able to:

1. Determine how much water is required for various plants.

2. Describe the various irrigation methods and list the advantages and disadvantages of each.

3. Describe how plants, soil, and water are related and how irrigation can increase plant yields and/or aesthetic value.

4. Design a basic drip, sprinkler and surface irrigation system.

5. Properly use and select chemigation apparatus.

6. Explain how delivery systems affect irrigation water usage.

7. Describe how salinity affects plant growth and development and soil structure.

8. Properly select irrigation filtering systems.

 

D. Prerequisites

None.

A. Course description
The selection, organization and operation of a modern farm are emphasized. Includes the basic business principles upon which the farm is organized and operated.

B. Topics to be covered

1. Basic principles in farm management.

2. Planning and budgeting.

3. Farm credit.

4. Measure of profits.

5. Farm machinery decisions.

6. Farm labor decisions.

7. Farm leasing and purchasing.

8. Additional topics at option of instructor.

 

C. Upon completion of this course, students should be able to:

1. Complete a financial statement and income projection to present to the major private and government lending agencies in order to loan.

2. Cite individuals or agencies which may be able to aid in obtaining agricultural land.

3. Go through the mechanics of applying for a loan.

4. Complete a standard lease form.

5. Cite the advantages and disadvantages of leasing or purchasing (fee simple) agricultural land.

6. Obtain a General Excise Tax license.

7. Differentiate the advantages and disadvantages of a labor intensive against a capital intensive farm.

8. Plan and budget a hypothetical farm's activities.

10. Determine the cost of any product produced on a hypothetical farm.

11. Maintain records on a hypothetical farm.

 

D. Prerequisites

None.

A. Course description
The principles and practices of marketing agricultural products, including distribution and normal channels of trade. Marketing of specific crops is included.

B. Topics to be covered

1. Marketing - definition and history.

2. How to plan market strategy.

3. Consumers - distribution, income, ethnic and other differences)

4. Costs - total consumer's cost, farmer's share, others, methods of reducing costs).

5. Market functions - exchange function, risk bearing and futures, transportation and storage, wholesaling and retailing, standardization and grading, handling of produce, market news service).

6. Cooperatives - history, characteristics, operation and management, laws affecting, agencies serving cooperatives).

7. Marketing of various crops - fruits, vegetables, flowers, ornamentals, sugar, etc.)

8. Additional topics at option of instructor.

 

C. Upon completion of this course, students should be able to:

1. Describe the principals involved in marketing and their functions.

2. Describe various methods of business organizations including individual proprietorships, partnerships, corporations, and cooperatives.

3. Describe the role of consumers in marketing.

4. Describe the marketing functions including risk bearing, futures, transportation and storage, wholesaling and retailing, standardization and grading, handling of produce, and market news service.

5. Describe how various agricultural crops are marketed in Hawaii today.

6. Devise a marketing scheme for an actual or hypothetical crop.

 

D. Prerequisites

None.

A. Course description
The planting, maintenance and harvesting of vegetable crops and to a lesser degree, fruits, tree crops and ornamentals. Includes field preparation, selection of varieties, planting, crop health and weed control, harvesting, grading and selling.

B. Topics to be covered

1. Sweet corn.

2. Edible ginger.

3. Taro.

4. Dasheen.

5. Soybeans.

6. Gourd crops.

7. Cucurbits.

8. Tomatoes.

9. Sugar cane.

10. Papaya.

11. Anthuriums.

12. Additional topics at option of instructor.

 

C. Upon completion of this course, students should be able to:

1. Explain and demonstrate field preparation techniques for vegetable, fruit, tree and ornamental crops.

2. Explain advantages and disadvantages of several varieties of vegetable, fruit, tree and ornamental crops.

3. Demonstrate propagation of planting, fertilization, pest control, irrigation and harvesting techniques under field situations.

 

D. Prerequisites

None.

A. Course description
Planting, maintenance and harvesting of fruit, tree crops, ornamentals and to a lesser degree, vegetables. Includes field preparation, selection of varieties, planting, crop health and weed control, harvesting, grading and selling.

B. Topics to be covered

1. Macadamia.

2. Banana.

3. Guava.

4. Orchids.

5. Flowering ginger.

6. Proteas.

7. Cacao.

8. Foliage plants.

9. Plumeria.

10. Pineapple.

11. Lychee.

12. Mango.

13. Sweet potatoes.

14. Additional topics at option of instructor.

 

C. Upon completion of this course, students should be able to:

1. Explain and demonstrate field preparation techniques for fruit, tree, ornamental and vegetable crops.

2. Explain advantages and disadvantages of several varieties of fruit, tree, ornamental and vegetable crops.

3. Demonstrate propagation or planting, fertilization, pest control, irrigation and harvesting techniques under field situations.

 

D. Prerequisites

None.

A. Course description
Orchid identification, breeding, growth and culture.

B. Topics to be covered

1. Basic habit and structure.

2. Classification and nomenclature.

3. Cultural requirements.

4. Propagation, fertilizing, pest/disease control.

5. Cytology, cytogenetic, genetics and breeding.

6. Additional topics at option of instructor.

 

C. Upon completion of this course, students should be able to:

1. Identify commercially grown orchids in Hawaii, and trace back the parentage of advanced hybrids.

2. Provide the best cultural requirements for different genera (temperature,amount of sunlight, type of media, watering, fertilizing, pest/disease control, etc.).

3. Propagate different types of orchids.

4. Make successful intergeneric hybrids.

 

D. Prerequisites

None.

A. Course description
Various farm management techniques and practices involved in producing and marketing superior quality pork, eggs and fryers.

B. Topics to be covered

1. Swine production and management.

a. introduction of the pork industry.

b. selection of breeding stock for replacement.

c. different systems of breeding programs.

d. care and management of the breeding herd and growing finishing pigs.

e. building design layout and equipment.

f. castration, ear notching and vaccination of pigs.

g. disease and parasite control.

h. carcass evaluation and judging.

i. marketing and management.

2. Poultry production and management.

a. introduction of the poultry industry.

b. catching and handling poultry.

c. selection of chicks and pullets for production.

d. feeding and management of day-old chicks, growing pullets and laying flock.

e. systems of culling poultry.

f. causes and preventive measures of cannibalism.

g. disease and parasite control.

h. killing, dressing, eviscerating and packaging fryers and stewers.

i. marketing and management.

3. Additional topics at option of instructor.

 

C. Upon completion of this course, students should be able to:

1. List the basic nutrient requirements essential to efficient animal production.

2. List the types and breeds of swine and poultry.

3. Select replacement breeding stock for desired results from performance data.

4. Identify and apply the crossbreeding system of commercial production.

5. Kill, dress, eviscerate and package a fryer.

6. Castrate, ear-notch, clip teeth and vaccinate a pig.

7. Debeak and vaccinate chicks.

 

D. Prerequisites

None.

A. Course description
Various farm management techniques and practices involved in producing and marketing superior quality beef and dairy cattle.

B. Topics to be covered

1. Beef production

a. introduction to the beef industry.

b. beef cattle breeds.

c. beef cattle selection.

d. breeding herd management.

e. cow-calf management.

f. calf management.

g. animal health.

h. facilities and equipment.

2. Dairy Production

a. introduction of the dairy industry.

b. dairy cattle breeds and selection.

c. calf management.

d. cow management.

e. animal health.

3. Sheep production

a. introduction of the sheep industry.

b. sheep breeds.

c. ewe and lamb management.

d. animal health.

4. Additional topics at option of instructor.

 

C. Upon completion of this course, students should be able to:

1. Describe the various breeds and make proper selection for beef improvement.

2. Understand performance records and their value in herd improvement.

3. Understand the different grades, classes of market cattle and consumer demand.

4. Gain knowledge of the various food nutrients and their importance to beef production.

 

D. Prerequisites

None.

A. Course description
The evaluation and selection of outstanding livestock animals for breeding and marketing. It also covers the process of slaughtering fabrication, grading, packaging and storing of animal products.

B. Topics to be covered

1. Evaluation procedures.

2. Selection.

3. Beef cattle selection.

4. Dairy cattle selection.

5. Swine selection.

6. Poultry selection.

7. Slaughtering and fabrication.

8. Additional topics at option of instructor.

 

C. Upon completion of this course, students should be able to:

1. Differentiate economic animals according to structure and utility.

2. Understand the processes of slaughtering, grading, packaging and storing.

 

D. Prerequisites

None.

A. Course description
The importance of growing forage and legumes crops in raising ruminant animals. Grass and legume species, varieties and mixtures adapted to local environmental condition. The identification and control of noxious plants.

B. Topics to be covered

1. Botany of grasses and legumes.

2. Composition and nutritive value of forages.

3. Forage quality.

4. Factors influencing vegetation.

5. Pasture resources and management.

6. Additional topics at option of instructor.

 

C. Upon completion of this course, students should be able to:

1. Understand the importance of forage and legume crops in raising ruminant animals.

2. List forage and legume species, varieties, and mixtures adapted to various environmental conditions.

3. List the physical factors which affect range plants.

4. Differentiate between the beneficial and noxious plants on range.

5. Implement good range management practices.

 

D. Prerequisites

None.

A. Course description
Elements of landscape design; identification and selection of plant materials; reading of landscape plans; functional aesthetics; development and implementation of plans and maintenance practices.

B. Topics to be covered

1. Principles of landscape design.

2. Selection of plants based on color, height, desired purpose of plants and availability of plants.

3. Reading of landscape plans with emphasis on explanation of symbols used.

4. Implementation (fertilization, watering, pruning and staking, maintenance).

5. Additional topics at option of instructor.

 

C. Upon completion of this course, students should be able to:

1. Sketch a landscape plan whether business or residential, provided a proper setting is given.

2. Install and maintain the plants and plant material according to plan specifications.

3. Identify plants and plant materials as used by the landscape industry.

 

D. Prerequisites

None.

A. Course description
Application of horticulture and practices to the maintenance of plants in the landscape. Emphasis on trees, shrubs, and annuals.

B. Topics to be covered

1. Planting practices

2. Pruning practices

3. Fertilizing practices

4. Pest Control

5. Reading a blueprint and surveying

6. Nursery practices

 

C. Upon completion of this course, the student should be able to:

1. Given the plants and a blueprint plan for planting, correctly plant and maintain plants found in a landscape.

2. Maintain plants found in a nursery.

AG 82: Turfgrass Management

A. Course description
Identification, planting, and maintenance of turfgrass for home, park, and golf areas. Discusses irrigation, fertilization, cultivars, and pest control.

B. Topics to be covered

1. Turfgrass anatomy, morphology, and classification

2. Species, varieties, and cultivars

3. Turfgrass establishment and culture

4. Turfgrass pests

5. Soil problems

6. Surveying and blue print reading

7. Management practices including fertilizing, mowing, aeration, dethatching, renovation, top dressing, and colorants

8. Greens and Tees maintenance

9. Irrigation

10. Record keeping/special concerns

 

C. Upon completion of this course, the student should be able to:

1. Given samples, identify turfgrass varieties commonly grown in Hawaii

2. Given samples, describe the growth habits of turfgrass commonly grown in Hawaii

3. Given a site, select the proper turf

4. Establish turfgrass using seeds and vegetative material

5. Given the tools and equipment, perform maintenance practices required for high quality turfgrass

6. Given a transit, determine slope and distance

7. Determine the cost of establishing and maintaining high quality turf

8. List the benefits of high quality turf, and

9. Apply IPM principles to managing turfgrass.

D. Prerequisites

Plant Science or consent of instructor.

A. Course description
Practical experience in career area selected by student and planned with the instructor. May be repeated by to 6 credits.

B. Topics to be covered

1. As determined by instructor and student.

 

C. Upon completion of this course, the student should be able to:

1. Demonstrate the ability to utilize classroom concepts in the practical operation of a farm situation.

 

D. Prerequisites

None.

A. Course description
Selected topics in Agriculture meets local interest. It is intended for individuals in business, resort maintenance personnel, government employees and other interested in Agriculture.

B. Topics to be covered
Topics vary and are designated by letter at each campus. Topic area which have been offered include Identification of Plants in the Hawaiian Environment, Soils and Plant Nutrition, Vegetables for Home Use, Pesticide Application and Safety, Interiorscapes, Tropical Fruits and Nuts, Propagation of Plants in the Hawaiian Environment, etc.

C. Upon completion of this course, the student should be able to:

1. Identify areas of interest in Agriculture

2. Demonstrate competencies in selected topics

3. Successfully incorporate skills into work situation

 

D. Prerequisite

None

A. Course description
A work-study course providing opportunities to reinforce skills learned in agriculture classes by applying them in an actual job situation.

B. Topics to be covered

1. As assigned and pertaining to employment and course work.

2. Additional topics at option of instructor.

 

C. Upon the completion of this course, students should be able to:

1. Demonstrate the ability to utilize classroom concepts in the field.

 

D. Prerequisites

None.

A. Course description
This course is designed to familiarize students with different agricultural operations found in Hawaii.

B. Topics to be covered

1. Agriculture Operations:

a. Private.

b. Government (State, Federal, County).

c. Institutions (corporations).

2. Additional topics at option of instructor.

 

C. Upon completion of this course, students should be able to:

1. Identify job requirements of selected agricultural operations.

2. Identify job requirements of at least one field of agriculture that he/she is interested in.

 

D. Prerequisites

None.

A. Course description
Introduces ornamental and vegetable gardening for the home gardener. Includes landscape installation and maintenance. Intended for non-majors.

B. Topics to be covered

1. Nutrition.

2. Propagation.

3. Pests and diseases.

4. Plant culture.

5. Plant selection.

6. Additional topics at option of instructor.

 

C. Upon completion of this course, students should be able to:

1. Grow vegetables, ornamentals, fruit trees, a lawn and be able to provide the necessary care.

2. Differentiate between a fungicide, insecticide, miticide and a nematicide, and their uses.

3. Propagate plants commonly found growing at home.

4. Successfully grow indoor plants and provide the required care.

5. Maintain a lawn mower and basic gardening tools.

6. Apply fertilizers correctly and understand the percentage analyses on the bag.

7. Do simple irrigation designs, installations, and maintenance.

8. Do simple landscape planning.

 

D. Prerequisites

None.

A. Course description
Studies identification, preparation, fertilization, soil chemistry, potting media, fumigation, mulching, and composting methods. Includes soil testing, microbiology, and soil moisture.

B. Topics to be covered

1. Soil formation (soil genesis).

2. Physical properties of soils and plant environment.

3. Chemicals and colloidal properties of soils and plant environment.

4. Liming.

5. Organic matter.

6. Soil moisture.

7. Fertilizers.

8. Organic gardening: use of manures (animal and green), mulches, composts.

9. Additional topics at option of instructor.

 

C. Upon completion of this course, students should be able to:

1. Understand how soil fertility and plant nutrient uptake are affected by soil organic matter, clays, cations, and anions.

2. Compute the amount of fertilizer to apply to provide a specific amount of N, P2O5 or K2O.

3. Understand how various fertilizers affect soil pH and salinity and how to correct these conditions for optimum yields.

4. Use a pH meter and solubridge to measure soil pH and salinity.

5. Determine by feel, basic soil types and be familiar with the services and work of the Federal Soil and Water Conservation Services.

6. Know the terms of soil moisture and how field capacity is measured and maintained.

7. Provide proper soil care to maximize plant yield and protect and improve this important resource.

8. Recognize nutritional deficiency symptoms in plants and conduct corrective measures.

9. Additional topics at option of instructor.

 

D. Prerequisites

None.

A. Course description
Studies biology and morphology of plant pathogens and destructive pests. Teaches principles of cultural, mechanical, legislative, biological, and chemical controls. Emphasizes pest recognition and pesticide safety.

B. Topics to be covered

1. Disease development and disease cycles.

2. Dissemination, inoculation, penetration and colonization of pathogens.

3. Effects on plant physiological functions.

4. Effects of environment on plant disease development.

5. Cultural, biological, and chemical control of plant diseases.

6. Survey of organisms that cause plant diseases.

7. Survey of insect structure, morphology, and classification.

8. Chemical and non-chemical control measures.

9. Survey of plant pests.

10. Pesticide safety.

11. Additional topics at option of instructor.

 

C. Upon completion of this course, the student should be able to:

1. List different modes of dissemination and controls for diseases based on the biology of the pathogen.

2. Identify certain specific diseases.

3. Identify what type of organism is causing a disease by symptoms or other techniques.

4. Select possible control measures given a specific disease-crop situation.

5. Name and identify important physical features of insects.

6. List the important insect orders, name example members, and type of metamorphosis.

7. Select various insect pest control measures given a crop situation.

8. Calibrate a sprayer and understand safety rules regarding pesticides.

 

D. Prerequisites

None.

A. Course description
Introduces basic morphology and classification of insects. Studies destructive and beneficial insects. Covers principles of cultural, mechanical, legislative, biological, and chemical control.

B. Topics to be covered

1. Survey of insect morphology and physiology.

2. Classification of insects.

3. Legislative, Physical, Cultural, and Biological Control methods.

4. Chemical control methods.

5. Integrated pest management.

6. Pesticide safety.

7. Identification of common pests and associated control measures.

8. Identification of common beneficial insects.

9. Additional topics at option of instructor

 

C. Upon completion of this course, the student should be able to:

1. Name and identify important physical features of insects.

2. List the important insect orders, name example members, and type of mouthpart and metamorphosis.

3. Recognize crop damage and the insect or insect order associated with the damage.

4. Identify common pests in the field and recommend control measures.

5. Identify beneficial insects and recommend methods to preserve or enhance their activity.

6. Select various insect pest control measures for a given crop situation.

7. Read and understand a pesticide label.

8. Calibrate sprayer and understand safety rules regarding pesticides.

 

D. Prerequisite

Placement for at least MATH 20 and ENG 100, or consent.

A. Course description
A work-study course providing opportunities to reinforce skills learned in agriculture classes by applying them in an actual job situation.

B. Topics to be covered

1. As assigned and pertaining to employment and course work.

2. Additional topics at option of instructor.

 

C. Upon the completion of this course, students should be able to:

1. Demonstrate the ability to utilize classroom concepts in the field.

 

D. Prerequisites

None.

A. Course description
Introduces botany and plant physiology. Discusses plant nutrients, moisture, and environmental requirements. Treats plant propagation. Studies culture and production techniques for selected ornamental crops.

B. Topics to be covered

1. The impact of plants.

2. Structure of higher plants - the cell, plant tissues, plant body (roots, stems, leaves, buds, flowers, fruits, seeds).

3. Naming and classifying plants.

4. Improvement of cultivated plants.

5. Propagation of plants.

6. Vegetative and reproductive growth and development.

7. Photosynthesis, respiration, and translocation.

8. Soil and soil water.

9. Soil and water management and mineral nutrition.

10. Climatic influences on crop production.

11. Production techniques of selected crops - poinsettias, chrysanthemums (pot and cut), foliage plants, heliconias, gingers, grafted citrus, grafted avocado).

12. Additional topics at option of instructor.

 

C. Upon completion of this course, students should be able to:

1. Recognize and name the morphological structures of plants.

2. Differentiate between vegetative and reproductive buds and locate floral male and females parts.

3. Understand plant classification.

4. Propagate plants by cuttings, grafting, air layering, division, and seeds.

5. Use plant regulators and mix formulations.

6. Understand basic soil irrigation and fertility.

7. Grow a commercial crop.

 

D. Prerequisites

None.

A. Course description
Introduces classification, morphology, and biology of fungi, bacteria, viruses, and nematodes which attack economic crops. Covers diagnosis and control of plant diseases.

B. Topics to be covered

1. Disease development and disease cycles.

2. Dissemination, inoculation, penetration, and colonization of pathogens.

3. Effects on plant physiological functions.

4. Effects of environment on plant disease development.

5. Survey of organisms and abiotic agents that cause plant diseases.

6. Legislative, physical, cultural, biological, and chemical control of plant diseases.

7. Identification of common plant diseases and the control measures for those diseases.

8. Additional topics at option of the instructor.

 

C. Upon completion of this course, the student should be able to:

1. List different modes of dissemination and survival of the various types of organisms that cause plant disease.

2. Recommend controls based on the biology of a pathogen.

3. Identify what type of organism is causing a disease by sign, symptom or other technique.

4. Identify certain common diseases on economic crops.

5. Select possible control measures given a specific disease-crop situation.

6. Isolate a pathogen from plant tissue.

7. Read and understand a pesticide label.

8. Calibrate a sprayer and understand safety rules regarding pesticides.

 

D. Prerequisites

Placement for at least MATH 20