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Center for Curriculum and Transfer Articulation
Sustainable Crop Production
Course: AGS265

First Term: 2023 Fall
Lecture   3.0 Credit(s)   2.0 Period(s)   2.0 Load  
Subject Type: Occupational
Load Formula: T- Lab Load

Description: Study of the importance of crops for food, feed, and fiber. Cultural practices for raising the major crops in the State of Arizona, including planting, environmental modifications, harvesting, handling and quality control with an emphasis on sustainability.

MCCCD Official Course Competencies
1. Investigate the need for crop production management and food safety practices. (I)
2. Examine the botanical features of individual crops. (II)
3. Demonstrate the principles used in tillage practices in crop production. (III)
4. Select seed and proper seeding procedures for grown field crops. (IV)
5. Evaluate the different types of fertilizers and select appropriate fertilizer with application rates and times for specific crops. (V)
6. Explain crop improvement programs using genetics. (VI)
7. Identify weeds and diseases that affect crop production. (VII)
8. Develop procedures for the control of weeds and diseases. (VII)
9. Develop crop rotation schedules. (VIII)
10. Analyze the cultural methods used for specific crops including wind row cropping, companion planting, and pruning. (VIII)
11. Select the proper harvesting methods for specific crops. (IX)
12. Design appropriate irrigation techniques for given production methods. (X)
13. Implement appropriate irrigation techniques for given production methods. (X)
13. Experiment growing a planted crop in the land lab using organic methods. (XI)
MCCCD Official Course Competencies must be coordinated with the content outline so that each major point in the outline serves one or more competencies. MCCCD faculty retains authority in determining the pedagogical approach, methodology, content sequencing, and assessment metrics for student work. Please see individual course syllabi for additional information, including specific course requirements.
MCCCD Official Course Outline
I. Crop production management
   A. Definition of planted crops
   B. History
   C. Need
   D. Types of production: organic and conventional
   E. Sustainability practices
   F. Good Handling Practices and Good Agricultural Practices (GHP/GAP)
II. Form and function of crops
   A. Plant structure
   B. Taxonomy
   C. Plant Physiology
III. Tillage practices
   A. Reduced tillage
   B. Intensive tillage
   C. Conservation tillage
IV. Seeding practices
   A. Seed selection
   B. Seeding rates
V. Fertilizing practices
   A. Types of fertilizers ie: organic, synthetic
   B. Application rates
   C. Application times
VI. Crop improvement through genetics
   A. Plant breeding and hybrid vigor
   B. Genetic engineering and Genetically Modified Organisms (GMOs)
VII. Weeds and diseases
   A. Identification
   B. Eradication
VIII. Cultural methods
   A. Definition and goals (control of insects, disease, soil nutrients, etc)
   B. Crop rotation
   C. Companion and windrow planting
   D. Composting
   E. Pruning
IX. Harvesting methods
X. Irrigation methods
   A. Flood
   B. Sprinkler
   C. Drip and soaker tube
XI. Laboratory applications
MCCCD Governing Board Approval Date: March 28, 2023

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.