AGRI 005 19 credits
Hispanic Orchard Employee Education Program I
Designed for Latino orchard employees at a supervisory level. Includes basic instruction in Spanish emphasizing technical terminology in English in many facets of tree fruit production; basic math, practice in reading, writing, speaking and listening in English based in horticultural topics; and presentations of subjects concerning everyday life and citizenship.
AGRI 006 19 credits
Hispanic Orchard Employee Education Program II
Designed for Latino employees who have satisfied all the requirements of the first-year program (AGRI 005). Offers in-depth instruction in tree fruit production, applied English terminology and math. Includes presentations of subjects concerning everyday life and citizenship. Prerequisite: AGRI 005 or instructor's signature.
AGRI 015 19 credits
Hispanic Orchard Employee Ed Program III/Integrated Pest Management Technology
Intensive IPM program prepares Latino orchard employees as pest management scouts. Instruction, mostly in Spanish, emphasizes English terminology. Includes study of pests, field sampling techniques, pest management basics and record keeping. Includes basic math, reading, writing, speaking and listening in English, and discussion of everyday life and citizenship.
AGRI 016 19 credits
Hispanic Orchard Education Level IV/Farm Management
Taught in Spanish, this course introduces the principles and practices of farm management, including goal setting, developing a record-keeping system, cash flow, farm financial statements, balance sheets, budgets, personnel management, laws and regulations, legal forms, and food safety. Prerequisites: basic command of the English language.
AGRI 017 19 credits
Hispanic Orchard Education Level V/Intro Viticulture
Taught in Spanish, this course introduces the production and management of wine grapes and their juices. Includes plant physiology, canopy management, soils, irrigation, plant nutrition, thinning, harvest, storage, marketing and vineyard financial management. Prerequisites: basic command of English language.
AGRI 018 19 credits
Hispanic Orchard Employee ED Program VI/Advanced Viticulture
Taught in Spanish. Offers more in-depth information about the production systems and management of wine grapes and their juices. Includes site selection and vineyard establishment, soils, pests and irrigation management, human resources, vineyard business plan, marketing and whole farm ecosystems. Prerequisites: basic command of English language.
AGRI 019 19 credits
HOEEP VII/Integrated Pest Mgmt Tech/Vineyard Mgmt
Intensive technical instruction to prepare Latino vineyard employees as pest management scouts and to introduce them to basic vineyard economics and management. Instruction is mostly in Spanish, emphasizing terminology in English. The purpose of this course is to prepare students for mid-management and management positions.
AGRI 101 3 credits
Introduction to Agriculture
Introduction to modern agricultural industries, history, management philosophies, and challenges. Course topics include: food crop production, sustainable resource management, global food demands, and economics. Students will be provided an opportunity to research and explore their career interests and create a strategy for their professional future in agriculture.
AGRI 105 3 credits
Introduction and exploration of the theory and practice of safe operation, maintenance, service and repair of most small engines for agricultural applications. Instruction will also include employment and careers in agricultural mechanics.
AGRI 108 3 credits
Introduction to Horticulture
Introduction to horticulture studies. Instruction includes: its history and philosophy and core topics in pomology, olericulture, floriculture, viticulture, propagation, growing systems management and strategies. Course will provide students the necessary skills and experiences to explore meaningful career paths in horticulture.
AGRI 116 1 credit
Agriculture Lab I
This course provides hands-on opportunities and experiences through organized class activities and projects for fall agricultural practices including: greenhouses, gardens, orchards, vineyards and native landscapes. Ag Labs I, II, and III can be taken in any order.
AGRI 117 1 credit
Agriculture Lab II
This course provides hands-on opportunities and experiences through organized class activities and projects for winter agricultural practices including: greenhouses, gardens, orchards, vineyards and native landscapes. Ag Labs I, II, and III can be taken in any order.
AGRI 118 1 credit
Agriculture Lab III
This course provides hands-on opportunities and experiences through organized class activities and projects for spring agricultural practices including: greenhouses, gardens, orchards, vineyards and native landscapes. Ag Labs I, II, and III can be taken in any order.
AGRI 130 3 credits
Explores the significant aspects of modern agricultural systems, mechanization and sustainable technology industries. Instruction will include such topics as cropping and food processing, power and delivery, mechanics, maintenance and repair, soil, water, air conservation and employment and careers in agricultural technologies and related industries.
AGRI 161 2 credits
Introduction to Plant Science
Provides a comprehensive introduction to the agricultural disciplines of the plant science world. Instruction includes plant classification, plant anatomy, physiology, and propagation; the interactions of soil, water and temperature; and dynamic plant science subjects such as genetic engineering and biotechnology.
AGRI 162 3 credits
Introduction to Soils
This course is designed to introduce students to soil science, the formation of soils, its classification, physical and chemical properties, soil fertility, life in the soil and plant nutrition. Instruction will introduce students to the impact healthy soils have on plant and animal communities and the ecosystems of our state.
AGRI 189 1-5 credits
Schedule and participate in industry-related activities that enhance leadership capabilities. With guidance from an instructor, develop a written plan outlining the anticipated leadership experience and complete a portfolio detailing the completed experiences with a self-assessment of the leadership qualities gained. Out-of-pocket fees/expenses may be required. Prerequisites: instructor's permission.
AGRI 254 5 credits
Integrated Pest Management
Classification, morphology, anatomy, growth and development, ecology and management of arthropod, weed, disease and vertebrate pests and their natural enemies. History of pest management that includes development of IPM strategies and tactics and how they are utilized in ecologically-based pest management programs.
AGRI 255 5 credits
Field Based Integrated Pest Management
Lecture and lab oriented class emphasizing the use of integrated pest management (IPM) in horticulture situations of the Pacific Northwest. Identification and biology of insects, mites, diseases, and weed pests that affect plants. Hands-on experience with current methods for monitoring and managing major pests.
AGRI 261 5 credits
Develops an understanding of basic plant morphology and physiology emphasizing horticultural science and fruit tree crops. Topics include form and function of plants, plant metabolism, plant growth and development, reproduction, techniques of fruit tree improvement, and plant/environment interaction.
AGRI 262 5 credits
Introduction to Pomology
Introduction to the horticultural principles and practices used in deciduous tree fruit production and orchard management. Topics include cultivars, root stocks, climate and environment, orchard systems, orchard establishment, pruning and training, flowering, pollination, fruit set, fruit growth and thinning, fruit maturation, harvest and storage, hardiness, and acclimation.
AGRI 263 5 credits
Introduction to basic concepts of soil science, plant nutrition and water management. Topics include soil formation and development, soil structure and composition, physical properties of soils, soils mineralogy, soil chemistry, soil fertility, fertilizers, irrigation management, and plant, soil and water relationships.
AGRI 264 5 credits
Post Harvest Technology
In-depth studies of principles and practices of deciduous tree fruit production in the Northwest, including: fruit maturation and ripening, indexes of maturity, harvesting, fruit tree acclimation, hardiness, fruit anatomy, cultivar identification, rodent control, and orchard floor management.
AGRI 265 5 credits
Crop Growth & Development
Principles and practices of deciduous tree fruit production in the Northwest, including pruning, formation and renovation of bearing trees, care of non-bearing trees, rootstocks, inter-stems, dwarf fruit trees, tree structure, growth, orchard systems, orchard establishment in new and old sites.
AGRI 266 5 credits
Crop Production Management
In-depth studies of principles and practices of deciduous tree fruit production in the Northwest. Includes flower bud initiation and development, pollination, fertilization, pollinizers, fruit set and development, thinning and alternate bearing, frost control, fruit tree propagation, and summer pruning.
AGRI 268 5 credits
Organic Agricultural Production
In this course, learn to grow and harvest vegetables, fruits and herbs organically. Learn to prepare and sell produce to local organic markets. Prerequisites: AGRI 261 and AGRI 263 recommended.
AGRI 269 5 credits
Organic Plant Nutrition
In-depth study of organic plant nutrition. Emphasis will be on how essential nutrients affect plant growth and development and food production, including the inter-relationships between organic nutrients and soil fertility. Composting and soil building practices will be emphasized. Prerequisites: AGRI 261 recommended.
AGRI 289 5 credits
Sustainable Agriculture and Food Systems
Examination of social, economical and ecological consequences of the modern, industrial agriculture paradigm. Topics include history of agriculture, worldviews, the sustainability concept, alternative agriculture systems, world food systems, agro ecology, ecological economics, biotechnology, local food systems and the geography of hunger.
AGRI 196/296 1-5 credits
Cooperative Work Experience
Intended to continue providing authentic experiences in the world of work by applying knowledge and skills learned in the classroom to a working environment. An expanded portfolio of learned experiences will document the specific abilities gained through working cooperatively in a business. Variable credit. Prerequisites: instructor's permission.