MCCCD Program Description

Sustainable Crop Production

Course: AGS165AA

First Term: 2015 Fall

Lecture 3 Credit(s) 2 Period(s) 2 Load
Subject Type: Occupational
Load Formula: S - Standard 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. Explain the principles used in tillage practices in crop production. (III) 4. Select seed and proper seeding procedures for field crops. (IV) 5. Evaluate the different types of fertilizers and select appropriate fertilizer with application rates and times for specific crops. (V) 6. Develop crop rotation schedules. (VI) 7. Identify and explain crop improvement programs using genetics. (VII) 8. Identify weeds and diseases that affect crop production. (VIII) 9. Develop procedures for the control of weeds and diseases. (VIII) 10. Identify and explain the cultural methods used for specific crops including wind row cropping, companion planting, and pruning. (IX) 11. Select the proper harvesting methods for specific crops. (X) 12. Design and implement appropriate irrigation techniques for given production methods. (XI) 13. Experiment growing a 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 a crop 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: June 16, 2015

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.