AGRI 1010 - Agriculture Production Processing & Nutrition

Academic Division:

Health Sciences

Academic Discipline:

Agriculture

Assistant Dean: Leesa Cox, MBA, PTA

4 Credit(s)
An introductory course of how American Agriculturalist produces the food we use in our daily lives. This course examines the production food from farm, the processes that are required to make it to table and influences of consumer choice. This course will include units on food nutrition, quality of food, milk industry, meat industry, poultry production, aquaculture, grain production, vegetable and fruit production, beverage industry, food packaging and preservation. Semesters Available: Sp - Eve UG

4 Lecture Hour(s);

College Wide Outcomes

College-Wide Learning Outcome	Assessments - - How it is met & When it is met
Communication – Written
Communication – Speech
Intercultural Knowledge and Competence
Critical Thinking	Analytical report of Agricultural Food Production topic by end of term
Information Literacy	Analytical report of Agricultural Food Production topic by end of term
Quantitative Literacy

Student Learning Outcomes for Course

Outcomes	Assessments – How it is met & When it is me
1. Compare spending for food in the United States to that in other countries.	Quizzes throughout semester Mid-term and final exam
2. Interpret the USDA Food Pyramid, and evaluate a typical American meal.	Quizzes throughout semester Mid-term and final exam
3. Identify quality control during the production of milk, and milk products.	Quizzes throughout semester Mid-term and final exam
4. Determine meat yield grades and quality grades of carcasses, and how it affects price for consumer.	Quizzes throughout semester Mid-term and final exam
5. Identify factors affecting egg quality.	Quizzes throughout semester Mid-term and final exam
6. Compare and Contrast aquaculture to “main-stream” agriculture.	Quizzes throughout semester Mid-term and final exam
7. Describe the general composition of grains, legumes, and oilseeds.	Quizzes throughout semester Mid-term and final exam
8. Determine factors to consider during harvest, handling and storage of fruits and vegetables.	Quizzes throughout semester Mid-term and final exam
9. Evaluate factors that cause food deterioration, and how spoilage can be reduced.	Quizzes throughout semester Mid-term and final exam
10. Synthesize a report on Agricultural Food Production from farm to table, that includes production, handling, processing, marketing of the product	Quizzes throughout semester Mid-term and final exam Written Report

Standard Grading Scale
93-100 A

90 - 92 A-

87- 89 B+

83 - 86 B

80 -82 B-

77- 79 C+

73 - 76 C

70 -72 C-

67- 69 D+

63 - 66 D

60 -62 D-

00- 59 F

Statement on Diversity
North Central State College believes that every student is a valued and equal member of the community.* Every student brings different experiences to the College, and all are important in enriching academic life and developing greater understanding and appreciation of one another. Therefore, NC State College creates an inclusive culture in which students feel comfortable sharing their experiences. Discrimination and prejudice have no place on the campus, and the College takes any complaint in this regard seriously. Students encountering aspects of the instruction that result in barriers to their sense of being included and respected should contact the instructor, assistant dean, or dean without fear of reprisal.

*Inclusive of race, color, religion, gender, gender identity or expression, national origin (ancestry), military status (past, present or future), disability, age (40 years or older), status as a parent during pregnancy and immediately after the birth of a child, status as a parent of a young child, status as a foster parent, genetic information, or sexual orientation,

Standard NCSC Course Policies
Important information regarding College Procedures and Policies can be found on the syllabus supplement located at this link