University of Hawaii Maui College
AG 252 - Sustainable Crop Production II

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.

 252

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

 Sustainable Crop Production II

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

 2

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

 
  • Hour lab (6)


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

 

Reinforces production practices for sustainable agriculture.  Develops skills in designing, planning and executing a sustainable production system for wholesale and retail sales.   Determines cost of production and integrates multiple marketing practices.      Evaluates products, cultural practices and marketing methods.    Practices farm record keeping.



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

 
AG 251Sust Crop Production (with a C or better); OR consent


8. Co-requisites.

 

none



9. Recommended Preparation.

 

AG 200


 
AG 200


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.

 

Students will independently carry out crop production and marketing with guidance from faculty.

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Need to add more production experience for New Farmers.  History:  Formerly had AG 151 Veg Crop Production I, AG 251 Veg Crop Production II.  When production became less popular combined the two courses into Ag 251 Sustainable Crop Production.   Also formerly required AG 290 Agriculture Entrepreneurship which this course will expand upon.

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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.

 Spring 2013

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/CompetencyCompute the time of planting until harvest and determine planting intervals for projected market.Plant transplants and/or direct seeded crops to meet timing requirements.Determine plant number and area requirements to meet market requirements.Map out planting areas to accommodate required areas and progressive plantings and harvests.Determine the cultural requirements appropriate for each crop and execute in a timely manner.Harvest crops in a manner consistent with industry standards, food safety standards, and market demands.Market products produced including determining sale price.Record data and information on cost of production and cash flow.Keep all appropriate records on cultural practices, organic certification standards, and worker protection standards.Analyze cost and sales data to determine profitability.
Plan the production of a commercial crop.

 

 

 

 

 

 

 

 

 

 

Produce and market a commercially viable crop using sustainable methods.

 

 

 

 

 

 

 

 

 

 

Record and analyze cost data on crops produced.

 

 

 

 

 

 

 

 

 

 


 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.
Plan the production of a commercial crop.

 

 

Produce and market a commercially viable crop using sustainable methods.

 

 

Record and analyze cost data on crops produced.

 

 



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
Compute the time of planting until harvest and determine planting intervals for projected market.
Plant transplants and/or direct seeded crops to meet timing requirements.
Determine plant number and area requirements to meet market requirements.
Map out planting areas to accommodate required areas and progressive plantings and harvests.
Determine the cultural requirements appropriate for each crop and execute in a timely manner.
Harvest crops in a manner consistent with industry standards, food safety standards, and market demands.
Market products produced including determining sale price.
Record data and information on cost of production and cash flow.
Keep all appropriate records on cultural practices, organic certification standards, and worker protection standards.
Analyze cost and sales data to determine profitability.


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 wk)
Planting plan. (1-3 wk)
Marketing plan. (1-3 wk)
Planting and growing of crops. (1-12 wks)
Crop Harvest. (4-10 wks)
Crop marketing. (4-11 wks)
Recordkeeping. (14-15 wks)
Cost analysis. (2-10 wks)
Production and marketing analysis. (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.

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

 selectedLevel 1 
 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.
Quantitative Reasoning - Synthesize and articulate information using appropriate mathematical methods to solve problems of quantative reasoning accurately and appropriately.


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)


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

 

No text.

Materials such as publications from UH College of Tropical Agriculture and Human Resources,  United States Department of Agriculture statistics, and other publications from Universities and agencies.



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

 20 Maximum number that could be accomodated due to the supervision needed in the field.

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

 YES

Needs Agriculture field site for lab.



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

 YES

Generally would require that the hours be carried out over a minimum of 2-3 days per week in order to plant, harvest and market a crop.  Crops grown would dictate scheduling of class time.



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

 

No additional resources needed.



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.

 

Yes.

This course adds two credits to the CA in Sustainable Tropical Crop Management degree changing it from 39 credits to 41.

This course adds two credits to the AAS in Sustainable Tropical Crop Management degree changing it from 60 credits to 62.



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.

 

Program requirement in the CA and AAS in Sustainable Tropical Crop Management.



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. 1
Outcome 1.2 - Identify and analyze the audience and purpose for any intended communication. 0
Outcome 1.3 - Choose language, style, and organization appropriate to particular purposes and audiences. 0
Outcome 1.4 - Gather information and document sources appropriately. 2
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. 0
Outcome 1.7 - Demonstrate a mastery of the conventions of writing, including grammar, spelling, and mechanics. 0
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. 1
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. 3
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. 0
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. 0
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. 0
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. 0
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. 0
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. 0
Outcome 5.2 - Identify and analyze assumptions and underlying points of view relating to an issue or problem. 0
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. 2
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. 2
Outcome 5.9 - Reflect upon and evaluate their thought processes, value system, and world views in comparison to those of others. 0
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. 1
Outcome 6.2: Explore diverse approaches to solving a problem or addressing a challenge. 1
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
Compute the time of planting until harvest and determine planting intervals for projected market.
Competency
Plant transplants and/or direct seeded crops to meet timing requirements.
Competency
Determine plant number and area requirements to meet market requirements.
Competency
Map out planting areas to accommodate required areas and progressive plantings and harvests.
Competency
Determine the cultural requirements appropriate for each crop and execute in a timely manner.
Competency
Harvest crops in a manner consistent with industry standards, food safety standards, and market demands.
Competency
Market products produced including determining sale price.
Competency
Record data and information on cost of production and cash flow.
Competency
Keep all appropriate records on cultural practices, organic certification standards, and worker protection standards.
Competency
Analyze cost and sales data to determine profitability.
Competency
Compute the time of planting until harvest and determine planting intervals for projected market.

Course SLO

Plan the production of a commercial crop.
Competency
Plant transplants and/or direct seeded crops to meet timing requirements.

Course SLO

Plan the production of a commercial crop.
Competency
Determine plant number and area requirements to meet market requirements.

Course SLO

Plan the production of a commercial crop.
Competency
Map out planting areas to accommodate required areas and progressive plantings and harvests.

Course SLO

Plan the production of a commercial crop.
Competency
Determine the cultural requirements appropriate for each crop and execute in a timely manner.

Course SLO

Plan the production of a commercial crop.
Competency
Harvest crops in a manner consistent with industry standards, food safety standards, and market demands.

Course SLO

Plan the production of a commercial crop.
Competency
Market products produced including determining sale price.

Course SLO

Plan the production of a commercial crop.
Competency
Record data and information on cost of production and cash flow.

Course SLO

Plan the production of a commercial crop.
Competency
Keep all appropriate records on cultural practices, organic certification standards, and worker protection standards.

Course SLO

Plan the production of a commercial crop.
Competency
Analyze cost and sales data to determine profitability.

Course SLO

Plan the production of a commercial crop.
Competency
Compute the time of planting until harvest and determine planting intervals for projected market.

Course SLO

Produce and market a commercially viable crop using sustainable methods.
Competency
Plant transplants and/or direct seeded crops to meet timing requirements.

Course SLO

Produce and market a commercially viable crop using sustainable methods.
Competency
Determine plant number and area requirements to meet market requirements.

Course SLO

Produce and market a commercially viable crop using sustainable methods.
Competency
Map out planting areas to accommodate required areas and progressive plantings and harvests.

Course SLO

Produce and market a commercially viable crop using sustainable methods.
Competency
Determine the cultural requirements appropriate for each crop and execute in a timely manner.

Course SLO

Produce and market a commercially viable crop using sustainable methods.
Competency
Harvest crops in a manner consistent with industry standards, food safety standards, and market demands.

Course SLO

Produce and market a commercially viable crop using sustainable methods.
Competency
Market products produced including determining sale price.

Course SLO

Produce and market a commercially viable crop using sustainable methods.
Competency
Record data and information on cost of production and cash flow.

Course SLO

Produce and market a commercially viable crop using sustainable methods.
Competency
Keep all appropriate records on cultural practices, organic certification standards, and worker protection standards.

Course SLO

Produce and market a commercially viable crop using sustainable methods.
Competency
Analyze cost and sales data to determine profitability.

Course SLO

Produce and market a commercially viable crop using sustainable methods.
Competency
Compute the time of planting until harvest and determine planting intervals for projected market.

Course SLO

Record and analyze cost data on crops produced.
Competency
Plant transplants and/or direct seeded crops to meet timing requirements.

Course SLO

Record and analyze cost data on crops produced.
Competency
Determine plant number and area requirements to meet market requirements.

Course SLO

Record and analyze cost data on crops produced.
Competency
Map out planting areas to accommodate required areas and progressive plantings and harvests.

Course SLO

Record and analyze cost data on crops produced.
Competency
Determine the cultural requirements appropriate for each crop and execute in a timely manner.

Course SLO

Record and analyze cost data on crops produced.
Competency
Harvest crops in a manner consistent with industry standards, food safety standards, and market demands.

Course SLO

Record and analyze cost data on crops produced.
Competency
Market products produced including determining sale price.

Course SLO

Record and analyze cost data on crops produced.
Competency
Record data and information on cost of production and cash flow.

Course SLO

Record and analyze cost data on crops produced.
Competency
Keep all appropriate records on cultural practices, organic certification standards, and worker protection standards.

Course SLO

Record and analyze cost data on crops produced.
Competency
Analyze cost and sales data to determine profitability.

Course SLO

Record and analyze cost data on crops produced.
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

Plan the production of a commercial crop.
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

Plan the production of a commercial crop.
PSLO
Use basic business principles to manage projects or design a horticultural business enterprise.

Course SLO

Produce and market a commercially viable crop using sustainable methods.
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

Produce and market a commercially viable crop using sustainable methods.
PSLO
Use basic business principles to manage projects or design a horticultural business enterprise.

Course SLO

Record and analyze cost data on crops produced.
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

Record and analyze cost data on crops produced.

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