Ag Biology CP

Ms. Gardner

Biology is a one-year college preparatory course in laboratory life science that is required for graduation by all students. Students will study ecology, cell biology, genetics, biotechnology, evolution, human anatomy and physiology. Students will be involved in laboratory exercises as well as field experiences to enhance their learning. In Ag Biology, students will also complete the Agricultural State Standards in addition to the CP Biology course objectives. Students will be involved in a Supervised Agricultural Experience Project, maintain a California Agricultural Record Book and be introduced to many leadership opportunities through involvement in the FFA. Students will be engaged in a hands-on approach to science that will provide them practical agriculture applications and an introduction to the agricultural industry.

​

Soil Chemistry

Ms. Stoffel

This course explores the physical and chemical nature of soil as well as the relationships between soil, plants, animals and agricultural practices. Students examine the properties of soil and land and their connections to plant and animal production. Using knowledge of scientific protocols as well as course content, students develop an Agriscience research program to be conducted throughout the first semester of the course. To complete that whole project each student will investigate and test an Agriscience research question by formulating a scientific question related to the course content, formulating a hypothesis based on related research, conducting an experiment to test the hypothesis, collecting quantitative data, and forming a conclusion based on analysis of the data. Participation in FFA student organization activities and Supervised Agricultural Experience (SAE) projects is an integral course component for leadership development, career exploration and reinforcement of academic concepts. 

​

Food Science

Ms. Stoffel and Ms. Erath

This course is an introductory course on the principles of basic food science and the fundamentals of basic professional food preparation. With an emphasis on the “field to fork” concept, and by using agriculture as a learning vehicle, students will learn about food in its entirety, from propagation to harvest to preparation. Students will practice introductory food preparation techniques as they apply to fruits, vegetables, dairy, legumes, rice, grains, meats, poultry, sugars, herbs and spices using basic agriculture food commodities. Emphasis is placed on professional terminology, professional behavior, safety and sanitation, palate education, food crop production and origin, timing, organization, and teamwork. This course is a combination of lectures, labs, demonstrations, taste tests, guest speakers, and presentations that will provide the student with knowledge, skill, attitude, and appreciation for agriculture, food and the food industry. In addition, the inter-curricular FFA program supports and enhances the materials covered in the classroom. This includes involvement in FFA activities, planning of an agriculture based project, and keeping accurate records.

 

The Art and History of Floral Design

Ms. Stoffel

This class involves the fundamentals of floral design theory, techniques, and skills currently practiced in the floral design industry, including wedding, sympathy, party, holiday, and themed floral designs. Subjects will include applied art principles, cut flower care & handling practices, proper and safe use of florist tools and materials, pricing of floral products, and use of current floral business technology. Skills to be developed include customer relations, consultations, pricing, and use of technology in the industry. Course instruction also includes construction of corsages, floral arrangements, foliage plant items, introductory ornamental horticulture, identification of plants and flowers, professional industry organizations, and career opportunities. Construction and servicing of special events, party, and holiday floral displays are included. In addition, the inter-curricular FFA program supports and enhances the materials covered in the classroom. This includes involvement in FFA activities, planning of an agriculture based project (the Supervised Agricultural Experience), and keeping accurate records.

​

Ag Mechanics

Ms. Erath

Introductory Agricultural Mechanics courses provide theory and hands-on experiences that provide opportunities for students to develop basic knowledge and skills in agricultural mechanics. Instructional areas include the basic fundamentals of maintaining and repairing small gasoline engines, basic electricity, welding, construction, cold metal work, and operating agricultural equipment safely. Improving workplace and computer skills will be a focus. Participation in FFA student organization activities and Supervised Agricultural Experience (SAE) projects is an integral course component for leadership development, career exploration and reinforcement of academic concepts. 

​

​

​