University of Hawaii Maui College
AG 103 - Sustainable Agriculture Systems

1. Course Alpha. Please click on the ? to the right for help.

 AG

2. Course Number. Please click on the ? to the right for help.

 103

3. Course Title/Catalog Title. Please click on the ? to the right for help.

 Sustainable Agriculture Systems

4. Number of Credits. Please click on the ? to the right for help.

 2

1 hour lecture, 2 hours lab



5. Contact Hours/Type. Please click on the ? to the right for help.

 
  • Hour lecture/lab (3)


6. Course Description. Please click on the ? to the right for help.

 

Explores sustainable agriculture systems in Hawaii and the world.  Compares various sustainable models. Examines various sectors of production agriculture and related agribusinesses in Hawaii.  Field trips to farms, processors and wholesalers.



7. Pre-Requisites. Please click on the ? to the right for help.

 

none



8. Co-requisites.

 

none



9. Recommended Preparation.

 

none



10. Is this a cross-listed course? Please click on the ? to the right for help.

 NO


11. Reason for Proposal. Why is this course being proposed or modified? This question requires specific information as part of the explanation. Please click on the ? to the right for help.

 

Reason for a new course:   This course introduces the concepts of sustainable agriculture and explores the various parts of the agriculture industry in Hawaii.  This course will include many field trips.  Formerly this material had been covered briefly in AG 251 Sustainable Crop Production but because of the time needed to produce the market garden, there was never time to go on more than 2 visits to different farms or visit related agribusinesses like wholesalers or have guest speakers .   Also more time should be spent analyzing what is sustainability in Hawaii agriculture.  With an introductory AG 103  class, Ag 251 can reinforce the concepts and focus on implementation of sustainable crop production.

 

Related courses:  Leeward Community College has PBT 100 Orientation to Hawaii’s Agriculture Industry which is 1 credit. This course does not cover systems of sustainability .   Windward CC has AG 100 Agriculture Orientation :Careers (1) whose focus is different than looking at the interconnection of the industry.  UH Manoa has TPSS 220 Organic Food Crop Production (2) which does have lec/lab component with field trips to farms and markets.    The UHMC course would not be limited to organic production nor strictly to food although those two aspects will be important.     UH Hilo has AG 100 (3) which is an introduction to diverse disciplines of ag science, ag industry and contemporary issues.  



12. Effective Semester and Year. For new or modified courses, the effective year is one year from the semester proposed. For example, if proposed in Spring 2012, the effective semester is Spring 2013. Please click on the ? to the right for help.

 Fall 2012

13. Grading Method. What grading methods may be used for this course? Please click on the ? to the right for help.

 
  • Standard (Letter,Cr/NCr,Audit) (0)


14. Is this course repeatable for credit? How often can this course be counted toward a degree or certificate? Please click on the ? to the right for help.

 NO

15. Course Student Learning Outcomes (SLOs). DO NOT ENTER TEXT IN THE TEXT BOX BELOW. Click on the yellow button "COURSE LEARNING OUTCOMES" and enter in that screen. Please click on the ? to the right for help.

 
 Course SLO/CompetencyDefine sustainability in agriculture.Explain various methods or cultural practices that are commonly employed in sustainable agriculture.Describe and compare different sustainable systems.Describe different sectors of production agriculture in Hawaii.Describe several marketing pathways and outlets for Hawaii's agricultural products.Describe and compare different kinds of production systems for food products in Hawaii.Diagram the flow of a food product produced in Hawaii from farm to table.
Compare and contrast different definitions and models of sustainable agriculture.

 

 

 

 

 

 

 

Classify and describe different components of the agriculture industry in Hawaii.

 

 

 

 

 

 

 

Outline a typical food system, farm to consumer, in Hawaii.

 

 

 

 

 

 

 


 Course SLO/PSLOUse basic business principles to manage projects or design a horticultural business enterprise.Recommend cultural practices, solve problems, plan projects, and cultivate horticultural crops in a sustainable manner based on sound biological and technological principles.
Compare and contrast different definitions and models of sustainable agriculture.

 

 

Classify and describe different components of the agriculture industry in Hawaii.

 

 

Outline a typical food system, farm to consumer, in Hawaii.

 

 



16. Course Competencies. DO NOT ENTER TEXT IN THE TEXT BOX BELOW. Click on the yellow button "COURSE COMPETENCIES/ISSUES/SKILLS" and enter text in that screen. Course competencies are smaller, simpler tasks that connect to and facilitate the SLOs.

 
Competency
Define sustainability in agriculture.
Explain various methods or cultural practices that are commonly employed in sustainable agriculture.
Describe and compare different sustainable systems.
Describe different sectors of production agriculture in Hawaii.
Describe several marketing pathways and outlets for Hawaii's agricultural products.
Describe and compare different kinds of production systems for food products in Hawaii.
Diagram the flow of a food product produced in Hawaii from farm to table.


17. Recommended Course Content and Timeline. The course content facilitates the course competencies. Course content may be organized by weeks, units, topics or the like.

 
Content
Introduction (0-1 wks)
Define and examine definition of sustainability in agriculture. (1-3 wks)
Examine different models of sustainability in agriculture. (2-4 wks)
Examine methods and cultural practices commonly used in sustainable agriculture. (2-5 wks)
Investigate various agriculture production sectors in Hawaii such as vegetable, fruit, livestock, sugar, flowers, agro-tourism, hydroponics, certified organic, etc. (4-14 wks)
Compare production systems for similar crops grown in Hawaii (4-14 wks)
Investigate marketing outlets for food crops and other crops in Hawaii, such as CSA, Farmers markets, chefs, agro-tourism , wholesale brokers, and value added products. (3-8wks)
Map various Hawaii produced food systems from farm to table. (1-3 wks)


18. Program Learning Outcomes. DO NOT ENTER TEXT IN THE TEXT BOX BELOW. Click on the yellow button "PLOs" and enter text in that screen. Program Student Learning Outcomes (PLOs) supported by this course. If you are not a "program" use the Liberal Arts PLOs, view them by clicking on ? icon to the right.

 
Program SLO
Use basic business principles to manage projects or design a horticultural business enterprise.
Recommend cultural practices, solve problems, plan projects, and cultivate horticultural crops in a sustainable manner based on sound biological and technological principles.


19. College-wide Academic Student Learning Outcomes (CASLOs). FIRST, fill out the CASLO grid located in the UHMC tab above. Click on the HELP icon for tips on determining support for the CASLOs and indicate your choices below by clicking on the box in front of each supported CASLO. NOTE: Our campus does not use the Preparatory Level, Level 1 and Level 2 designations in the chart below.

 

 Creativity - Able to express originality through a variety of forms.

   
selectedCritical Thinking - Apply critical thinking skills to effectively address the challenges and solve problems.

 selectedLevel 1 
 Information Retrieval and Technology - Access, evaluate, and utilize information effectively, ethically, and responsibly.

   
 Oral Communication - Practice ethical and responsible oral communications appropriately to a variety of audiences and purposes.

   
 Quantitative Reasoning - Synthesize and articulate information using appropriate mathematical methods to solve problems of quantative reasoning accurately and appropriately.

   
 Written Communication - Write effectively to convey ideas that meet the needs of specific audiences and purposes.

   



GenED SLO
Critical Thinking - Apply critical thinking skills to effectively address the challenges and solve problems.


20. Linking. CLICK ON CHAIN LINK ICON IN UPPER RIGHT HAND CORNER TO BEGIN LINKING. Please click on the ? to the right for help.

 

21. Method(s) of delivery appropriate for this course. Please click on the ? to the right for help.

 
  • Classroom/Lab (0)
  • Hybrid (0)


22. Text and Materials, Reference Materials, and Auxiliary Materials. Please click on the ? to the right for help.

 

No formal text.

Selected readings from publications from UH College of Tropical Agriculture and Human Resources, NACT Sustainable Ag Project, Rodale, University of California, Acres USA, and others as appropriate.



23. Maximum enrollment. Please click on the ? to the right for help.

 20. Since this course will require field trips, 20 is a manageable number.

24. Particular room type requirement. Is this course restricted to particular room type? Please click on the ? to the right for help.

 YES

Ho'oulu 104



25. Special scheduling considerations. Are there special scheduling considerations for this course? Please click on the ? to the right for help.

 YES

Schedule in 2 or 3 hour blocks so can attend field trip



26. Are special or additional resources needed for this course? Please click on the ? to the right for help.

 

yes.  Transportation to field trip sites.



27. Does this course require special fees to be paid for by students? Please click on the ? to the right for help.

 NO

28. Does this course change the number of required credit hours in a degree or certificate? Please click on the ? to the right for help.

 

This course would be included in the Sustainable Tropical Crop Production CC – adding two additional credits – causing the CC to go from 15 credits to 17 credits.

This course would be included in the Sustainable Tropical Crop Management CA and AAS.  The CA will change 2 credits going from 39 to 41 credits, and the AAS will go from 60 credits to 62 credits.



29. Course designation(s) for the Liberal Arts A.A. degree and/or for the college's other associate degrees. Please click on the ? to the right for help.

 
DegreeProgramCategory
Associate in Arts:Liberal ArtsLE - Elective

 
AS:  
AAS:AG and NR - Sustainable Tropical Crop Mgt.PR - Program Requirement
BAS:  
Developmental/
Remedial:		  


30. Course designation(s) for other colleges in the UH system.

 

No articulation at this time.



31. Indicate the year and page # of UHMC catalog referred to. For new or modified courses, please indicate the catalog pages that need to be modified and provide a sheet outlining those changes.

 

2011-2012



32. College-wide Academic Student Learner Outcomes (CASLOs). Please click on the HELP icon for more information.

 
Standard 1 - Written Communication
Write effectively to convey ideas that meet the needs of specific audiences and purposes.		  
Outcome 1.1 - Use writing to discover and articulate ideas. 2
Outcome 1.2 - Identify and analyze the audience and purpose for any intended communication. 1
Outcome 1.3 - Choose language, style, and organization appropriate to particular purposes and audiences. 1
Outcome 1.4 - Gather information and document sources appropriately. 0
Outcome 1.5 - Express a main idea as a thesis, hypothesis, or other appropriate statement. 0
Outcome 1.6 - Develop a main idea clearly and concisely with appropriate content. 1
Outcome 1.7 - Demonstrate a mastery of the conventions of writing, including grammar, spelling, and mechanics. 1
Outcome 1.8 - Demonstrate proficiency in revision and editing. 0
Outcome 1.9 - Develop a personal voice in written communication. 0
Standard 2 - Quantitative Reasoning
Synthesize and articulate information using appropriate mathematical methods to solve problems of quantative reasoning accurately and appropriately.		  
Outcome 2.1 - Apply numeric, graphic, and symbolic skills and other forms of quantitative reasoning accurately and appropriately. 0
Outcome 2.2 - Demonstrate mastery of mathematical concepts, skills, and applications, using technology when appropriate. 0
Outcome 2.3 - Communicate clearly and concisely the methods and results of quantitative problem solving. 0
Outcome 2.4 - Formulate and test hypotheses using numerical experimentation. 0
Outcome 2.5 - Define quantitative issues and problems, gather relevant information, analyze that information, and present results. 0
Outcome 2.6 - Assess the validity of statistical conclusions. 0
Standard 3 - Information Retrieval and Technology.
Access, evaluate, and utilize information effectively, ethically, and responsibly.		  
Outcome 3.1 - Use print and electronic information technology ethically and responsibly. 1
Outcome 3.2 - Demonstrate knowledge of basic vocabulary, concepts, and operations of information retrieval and technology. 0
Outcome 3.3 - Recognize, identify, and define an information need. 1
Outcome 3.4 - Access and retrieve information through print and electronic media, evaluating the accuracy and authenticity of that information.  1
Outcome 3.5 - Create, manage, organize, and communicate information through electronic media. 1
Outcome 3.6 - Recognize changing technologies and make informed choices about their appropriateness and use. 0
Standard 4 - Oral Communication
Practice ethical and responsible oral communications appropriately to a variety of audiences and purposes.		  
Outcome 4.1 - Identify and analyze the audience and purpose of any intended communication. 1
Outcome 4.2 - Gather, evaluate, select, and organize information for the communication. 0
Outcome 4.3 - Use language, techniques, and strategies appropriate to the audience and occasion. 0
Outcome 4.4 - Speak clearly and confidently, using the voice, volume, tone, and articulation appropriate to the audience and occasion. 0
Outcome 4.5 - Summarize, analyze, and evaluate oral communications and ask coherent questions as needed. 0
Outcome 4.6 - Use competent oral expression to initiate and sustain discussions. 1
Standard 5 - Critical Thinking
Apply critical thinking skills to effectively address the challenges and solve problems.		  
Outcome 5.1 - Identify and state problems, issues, arguments, and questions contained in a body of information. 2
Outcome 5.2 - Identify and analyze assumptions and underlying points of view relating to an issue or problem. 3
Outcome 5.3 - Formulate research questions that require descriptive and explanatory analyses. 0
Outcome 5.4 - Recognize and understand multiple modes of inquiry, including investigative methods based on observation and analysis. 0
Outcome 5.5 - Evaluate a problem, distinguishing between relevant and irrelevant facts, opinions, assumptions, issues, values, and biases through the use of appropriate evidence. 3
Outcome 5.6 - Apply problem-solving techniques and skills, including the rules of logic and logical sequence. 0
Outcome 5.7 - Synthesize information from various sources, drawing appropriate conclusions. 3
Outcome 5.8 - Communicate clearly and concisely the methods and results of logical reasoning. 1
Outcome 5.9 - Reflect upon and evaluate their thought processes, value system, and world views in comparison to those of others. 3
Standard 6 - Creativity
Able to express originality through a variety of forms.		  
Outcome 6.1: Generate responses to problems and challenges through intuition and non-linear thinking. 0
Outcome 6.2: Explore diverse approaches to solving a problem or addressing a challenge. 0
Outcome 6.3: Sustain engagement in activities without a preconceived purpose. 0
Outcome 6.4: Apply creative principles to discover and express new ideas. 0
Outcome 6.5: Demonstrate the ability to trust and follow one’s instincts in the absence of external direction 0
Outcome 6.6: Build upon or adapt the ideas of others to create novel expressions or new solutions. 0


33. Additional Information

 

Competency
Define sustainability in agriculture.
Competency
Explain various methods or cultural practices that are commonly employed in sustainable agriculture.
Competency
Describe and compare different sustainable systems.
Competency
Describe different sectors of production agriculture in Hawaii.
Competency
Describe several marketing pathways and outlets for Hawaii's agricultural products.
Competency
Describe and compare different kinds of production systems for food products in Hawaii.
Competency
Diagram the flow of a food product produced in Hawaii from farm to table.
Competency
Define sustainability in agriculture.

Course SLO

Compare and contrast different definitions and models of sustainable agriculture.
Competency
Explain various methods or cultural practices that are commonly employed in sustainable agriculture.

Course SLO

Compare and contrast different definitions and models of sustainable agriculture.
Competency
Describe and compare different sustainable systems.

Course SLO

Compare and contrast different definitions and models of sustainable agriculture.
Competency
Describe different sectors of production agriculture in Hawaii.

Course SLO

Compare and contrast different definitions and models of sustainable agriculture.
Competency
Describe several marketing pathways and outlets for Hawaii's agricultural products.

Course SLO

Compare and contrast different definitions and models of sustainable agriculture.
Competency
Describe and compare different kinds of production systems for food products in Hawaii.

Course SLO

Compare and contrast different definitions and models of sustainable agriculture.
Competency
Diagram the flow of a food product produced in Hawaii from farm to table.

Course SLO

Compare and contrast different definitions and models of sustainable agriculture.
Competency
Define sustainability in agriculture.

Course SLO

Classify and describe different components of the agriculture industry in Hawaii.
Competency
Explain various methods or cultural practices that are commonly employed in sustainable agriculture.

Course SLO

Classify and describe different components of the agriculture industry in Hawaii.
Competency
Describe and compare different sustainable systems.

Course SLO

Classify and describe different components of the agriculture industry in Hawaii.
Competency
Describe different sectors of production agriculture in Hawaii.

Course SLO

Classify and describe different components of the agriculture industry in Hawaii.
Competency
Describe several marketing pathways and outlets for Hawaii's agricultural products.

Course SLO

Classify and describe different components of the agriculture industry in Hawaii.
Competency
Describe and compare different kinds of production systems for food products in Hawaii.

Course SLO

Classify and describe different components of the agriculture industry in Hawaii.
Competency
Diagram the flow of a food product produced in Hawaii from farm to table.

Course SLO

Classify and describe different components of the agriculture industry in Hawaii.
Competency
Define sustainability in agriculture.

Course SLO

Outline a typical food system, farm to consumer, in Hawaii.
Competency
Explain various methods or cultural practices that are commonly employed in sustainable agriculture.

Course SLO

Outline a typical food system, farm to consumer, in Hawaii.
Competency
Describe and compare different sustainable systems.

Course SLO

Outline a typical food system, farm to consumer, in Hawaii.
Competency
Describe different sectors of production agriculture in Hawaii.

Course SLO

Outline a typical food system, farm to consumer, in Hawaii.
Competency
Describe several marketing pathways and outlets for Hawaii's agricultural products.

Course SLO

Outline a typical food system, farm to consumer, in Hawaii.
Competency
Describe and compare different kinds of production systems for food products in Hawaii.

Course SLO

Outline a typical food system, farm to consumer, in Hawaii.
Competency
Diagram the flow of a food product produced in Hawaii from farm to table.

Course SLO

Outline a typical food system, farm to consumer, in Hawaii.
PSLO
Use basic business principles to manage projects or design a horticultural business enterprise.
PSLO
Recommend cultural practices, solve problems, plan projects, and cultivate horticultural crops in a sustainable manner based on sound biological and technological principles.
PSLO
Use basic business principles to manage projects or design a horticultural business enterprise.

Course SLO

Compare and contrast different definitions and models of sustainable agriculture.
PSLO
Recommend cultural practices, solve problems, plan projects, and cultivate horticultural crops in a sustainable manner based on sound biological and technological principles.

Course SLO

Compare and contrast different definitions and models of sustainable agriculture.
PSLO
Use basic business principles to manage projects or design a horticultural business enterprise.

Course SLO

Classify and describe different components of the agriculture industry in Hawaii.
PSLO
Recommend cultural practices, solve problems, plan projects, and cultivate horticultural crops in a sustainable manner based on sound biological and technological principles.

Course SLO

Classify and describe different components of the agriculture industry in Hawaii.
PSLO
Use basic business principles to manage projects or design a horticultural business enterprise.

Course SLO

Outline a typical food system, farm to consumer, in Hawaii.
PSLO
Recommend cultural practices, solve problems, plan projects, and cultivate horticultural crops in a sustainable manner based on sound biological and technological principles.

Course SLO

Outline a typical food system, farm to consumer, in Hawaii.

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