• Agriculture and Natural Resources I Agricultural and Natural Resources I is designed to introduce the student to fundamental concepts and principles of the modern agricultural and natural resources industry. Emphasis is placed on career and leadership skills; basic principles of plant, animal, and soil science; and basic mechanical technologies in the field.
This is the official online handbook for Curtin University. From here you can find information on the degrees, courses and units that are offered at Curtin. Agriculture and Natural Resources I Agricultural and Natural Resources I is designed to introduce the student to fundamental concepts and principles of the modern. FURTHER READINGS. (Ed.) (2013) The International Handbook on Non-Market Environmental. Cheltenham, Edward Elgar. Freeman III, A.M. (2003) The Measurement of Environmental and Resource Values: Theory and Methods. Resources for the Future, Washington DC.
(2–2.5 Carnegie units depending on time spent in course) • Agriculture and Natural Resources II Agricultural and Natural Resources II is designed to continue the exploration of fundamental concepts and principles associated with agriculture and natural resources. Emphasis is placed on the conservation and management of natural resources; agricultural business management practices; and the environment as it relates to water quality, forestry, and wildlife. Instruction is provided on basic agriculture construction techniques and agriculture business management and processes.
(2–2.5 Carnegie units depending on time spent in course). • Food Products (Meats) I Food Products (Meats) I is an instructional program that orients an individual to the field of meat processing, marketing, and merchandising.
This course allows an individual to prepare for employment or continued education in the meat cutting, packing, and processing professions. Topics include careers, leadership, and orientation, safety, sanitation, equipment, and facility maintenance, livestock slaughter procedures, and pricing, wrapping, and marketing meats. • Food Products (Meats) II Food Products (Meats) II is a continuation of Food Products (Meats) I. This course allows an individual to prepare for employment or continued education in the meat cutting, packing, and processing professions. Topics include meat cutting, automated processing, and quality and yield grading, and curing, smoking, and sausage making. • Forestry I Forestry I is designed to introduce the student to the forest industry and forestry careers in Mississippi.
The course provides instruction on forest careers and leadership, forest safety, tree growth and development, dendrology, surveying and mapping, and tree and log measurements. 12 Major Scales Piano Pdf Sheets here. Emphasis is placed on the scientific and technical principles of modern forest management. • Forestry II Forestry II is a continuation of Forestry I with additional emphasis on forest management, timber cruising, marketing and harvesting methods, reforestation, fire management, and forest pests. Emphasis is placed on scientific and technical principles. • Horticulture I This course introduces students to basic plant and soil science (plant structure and growth).
This course focuses on horticulture structures, plant propagation, and principles of pest management. This course also covers greenhouse crops and olericulture production. • Horticulture II This course reviews leadership, careers, and safety in the horticulture field. It introduces students to plant identification, horticulture marketing and business procedures, and container and field crop production. This course includes concepts of landscape design, installation, construction, and maintenance. Students are introduced to turfgrass installation and maintenance, pomology, and basic principles of floristry.