Some agriculture content courses are common for the Diploma in Agriculture, A.Sc. in Agriculture & Agricultural Education. General Education Courses are common for the A.Sc. in Agriculture & Natural Science programmes. These course descriptions may be found under the A.Sc. Natural Science programme.

Botany 3.0 Cr. – 2 Lec. 2 Labs

Basic principles of evolution. Structure of plant cells as compared with algae. Characteristics of the Plant Kingdom: fungi, algae, gymnosperms, and angiospermae. Focus on angiosperms with an overview of the morphology and anatomy of roots, stems, flowers, leaves and fruit. Transport and exchange of water, oxygen, carbon dioxide, and minerals. Biology and chemistry of photosynthesis. Plants response to the abiotic environment with emphasis on tropisms, photoperiodism and hormones. Plant ecotypes. Development of male and female gametophyte, floral and inflorescence morphology, pollination and fertilization, ecology pollination. Seed and fruit formation, fruit types, biotic -plant relationships, plant-human interaction, principles of tissue culture, Jamaica fold uses of plants.

Zoology 3.0 Cr. – 2 Lec. 2 Labs

This course is designed to provide an understanding of major principles and concepts of animal biology. It undertakes an in-depth study of the organization of the animal body; protoplasm; cells as well as a look at the physiological processes such as reproduction, embryology, cell and nuclear division that occur in an animal. The ecological role of animals as parasites or insect pests as well as their interactions in marine, freshwater and terrestrial environments is also investigated. The course ends with a brief look at the evolutionary development of the animal kingdom and the geographical distribution of the members of this kingdom.

Environmental Science 3.0 Cr. – 2 Lec. 2 Labs

Environmental consciousness; the biosphere, ecosystems: structure and functions, interdependence, stability, impact of humans on ecosystems — resource depletion, overpopulation, pollution/pollutants; environmental toxicology; biological diversity; environmental risk and impact assessment; remediation; sustainable development; Jamaica’s environmental challenges.

General Physics 3.0 Cr. – 2 Lec. 2 Labs

This course is designed for students not intended to be physics majors. It covers the following fundamental aspects of Physics: derived quantities, Units and Measurements, Scalar and Forces, Laws of Motion, Work, Energy and Power Pressure Buoyancy, and Elasticity, Temperatures and Latent Heat Gas Laws and Solar Energy.

Principles of Microbiology 3.0 Cr. – 2 Lec. 2 Labs

This course is intended to be a general introduction In microbiology. Topics include history, morphology, structure, cultivation, reproduction, metabolism, genetics, classification, and control of micro-organisms. Thu importance of microorganisms to soil productivity, foods, industry, veterinary science public health, and sanitation II’ covered.

Agricultural Economics 3.0 Cr. – 3 Lec.

Introduction to micro and macro economics; demand, supply and market price; market structure the conditions of competition; production economics — theory of the firm; factors of production and the rewards — Theory of Distribution; the circular flow of income; agricultural price policy of the government.

Farm Management 3.0 Cr. – 3 Lec.

Explored in this course, are the principles applied to the organization of farm and agri-business firms. Including economic and management principles in decision making, financial statements, budgeting, firm organization and operation, farm planning, record keeping, and financial management. Students have the opportunity to apply the principles of farm management on farms through actual case studies and field trips.

Agricultural Production Technology 1 (Crops) 3.0 Cr. – 0 Lec. 12 Labs

This course consists of two modules (Field and Vegetable Crops and Engineering) which are offered simultaneously to groups of students on a rotational basis.

The Field & Vegetable Crop module provides students with hands-on experience in theoretical and practical aspects of vegetable production. It also facilitates learning by observation and investigation based on trials and experiments conducted in various areas of vegetable production. The Engineering module — Agricultural Engineering concepts will enhance the utilization and maintenance of tools, tractors, equipment and engineering related materials in production practices on the farm.

Agricultural Production Technology II (Livestock) 3.0 Cr. – 0 Lee. 12 Labs

A study of aspects of applied physiology of dairy cattle, pigs and poultry, their feed requirements, common ailments and general husbandry practices Skills such as dehorning, castration and slaughtering are covered. Students are given ample opportunity to practice the execution of routine tasks associated with the care and management of farm animals.

Students are divided into small groups (approx. 10) and are given instructions in the various modules on a rotational basis. This is achieved by offering all modules contained in the four AGPT courses simultaneously while students rotate through all the units. Consequently, modules requiring no prerequisites are not necessarily done in the order indicated in the course outlines.

Crop Production/Protection 3.0 Cr – 2 Leo. 2 Labs

This course introduces students to the scientific basis and approach to the successful production of crops. It takes into account a wide range of crop production practices and principles for example Cropping Systems, Seed Technology, Crop Adoption, and distribution, Fertilizer Application and Specific Crop Management. This course also covers topics in plant pathogens/diseases and insect pests of economic importance. Disease development spread and control methods; identification of pathogens insects, nematodes and other pests. Methods ol assessing crop damage by pests; insect pest control methods; economically important weeds; weed control methods; safe use of pesticides.

Horticulture 3.0 Cr. – 2 Lee. 2 Labs

This course is designed specifically to prepare students the Art and Science of Horticulture so that they will be capable of successfully establishing, growing and managing horticulture plants and to landscape properly on a given location. It will provide students with scientific theoretical information and practical hands on skills in the following topics: plant propagation, pruning and training of plants, potting and potting mixtures, container gardening, shade house construction and maintenance, plant growth regulators, landscape design and maintenance, pest and disease management of ornamental plants.

Farm Power & Machinery 3.0 Cr. – 2 Lee. 2 Labs

This course is designed to introduce students to the types of machinery and equipment found on the typical Jamaican farm. They will be exposed to the operating principles of the internal combustion engine, servicing and maintenance of small engines, tractor operation and maintenance and the operation and selection of farm implements.

Agricultural Production Technology III (Crop) 3.0 Cr. – 0 Lee. 12 Labs

This course consists of two modules (Orchard Crops and Horticulture) which are offered simultaneously to groups of students on a rotational basis. The Orchard Crop Module is designed to expose the students to hands-on practices involved in managing Orchard Crops grown in Jamaica and the wider Caribbean. It is aimed at preparing the students to become better professionals in agriculture by allowing them to observe and take part in practical programmes, which will improve their skills and knowledge. The course emphasizes practices such as land preparation, propagation, establishment, fertilization; weed, disease and pest control; chemical application, plant training, harvesting and post harvest management.

The Horticulture Module deals with the study of the principles and practices involved in the propagation, cultivation of fruit trees, ornamental plants and flowers, establishment and maintenance of turfs and landscape.

Soil Conservation and Watershed Management 3.0 Cr. – 2 Lec. 2 Labs

Management of soil and water, irrigation, water sources and water quality, soil salinity management, soil conservation practices, soil erosion, engineering measures, and land capability classification.

Veterinary Science 3.0 Cr. – 2 Lec. 2 Labs

A study of important concepts related to preventive and curative medicine and surgery of farm animals. Topics include obstetrics, gynecology, parasitology, toxicology, immunology, clinical diseases, surgery, epidemiology and ethology. Simple surgical, post mortem and laboratory techniques are demonstrated.

Animal Nutrition 3.0 Cr. – 2 Lec. 2 Labs

A study of ruminant and non-ruminant nutrition, involving the anatomy and physiology of digestion. Classification, function and metabolism of nutrients; utilization of energy and nutrients; nutrient requirements; feeding standard; ration formulation and feeding programmes for various livestock species.

Animal and Plant Breeding 3.0 Cr. – 2 Lec. 2 Labs

The course seeks to expose students to the fundamental concepts of genetics that from the foundation of plant and animal breeding. Additionally, it introduces techniques used in plant and animal breeding, such as selection, inbreeding, crossbreeding and outcrossing.

Beet, Dairy and Equine Science 3.0 Cr. – 3 Lec. 0 Lab

A study of the variation, behaviour and selection of cattle and equine. Principles of management relating to feeding, housing, breeding and other fundamental husbandry practices are highlighted. Evaluation of beef cattle performance data such as reproductive performance, average daily gain, most probable producing ability, adjusted hip height, growth rate and feed efficiency. Application of the latest bovine and equine research are reviewed. Pasture management and marketing of livestock and livestock products are also discussed.

Agricultural Production Technology IV (Livestock) 3.0 Cr. – 0 Lec. 12 Labs

A study of aspects of applied physiology of sheep and goats, their feed requirements, general medical examination and general husbandry practices. Skills such as administration of injections and oral medications are covered. A study of the principles of pasture establishment and management. Topics include forage quality assessment, grazing management and fertiliser requirements and a study of the management of livestock waste utilising various biological treatment systems. A provision of hands-on experience in managing livestock enterprises and research projects. Activities include farm planning, budgeting, report writing, input supply management, production management, processing and marketing agricultural goods.

Activities related to research activities include proposal writing, data collection, data analysis and presentation. The research and management modules are done only in year two. For the research module students are placed into groups with a maximum size of four. For the management module students take turns to manage various livestock enterprises in pairs on the Tutorial Farm for short periods.

Electives

Surveying 3.0 Cr. – 2 Lec. 2 Labs

This course is designed to expose students to the:
(a) application of mathematical principles to the art and science of the measurement and recording of the size and shape of portions of the earth’s surface and the delineation of such areas of maps and plans.
(b) calculation of areas of parcels of land,
(c) Calculation of volumes of earthworks,
(d) Interpretation of land [ descriptions,
(e) The principles of operation by manipulation of selected land-surveying equipment,
(f) Maximizing on the use of land as a resource in agricultural planning and subsequent production.

Aguaculture 3.0 Cr. – 3 Lec. 0 Lab

This is the study of aquaculture as it relates to Jamaica. Major emphasis will be placed on adaptable species; includes an introduction to aquaculture pond construction, pond management, fish production technology, fish nutrition, fish disease and control, fish processing and fish economics.

Ornamental Gardening and Landscaping 3.0 Cr. – 3 Lec. 0 Lab

This course is designed specifically to prepare students in the Science and practice of propagating, growing, designing, maintaining of lawns-annuals, shrubs, trees in a landscape on a given location successfully. It will provide students with scientific, theoretical information and practical hands on skills in the following topics: Annuals and Perennial flowers, trees, shrubs, groundcovers, bulbs, vines, climbers, care of houseplants, lawns – establishing, maintenance and renovation, pruning and training, pest and disease management of ornamentals plants.

Introduction to Food Processing Technology 3.0 Cr. – 3 Lec. 0 Lab

A study of Microbiology and Biochemistry of food spoilage, Engineering Techniques of Food Preservation and Food Plant Sanitation; Methods of Food Preservation.

Pasture Management 3.0 Cr. – 3 Lec. 0 Lab

This course is a study of pasture management, which includes calculating, taking samples and evaluating standing and reaped forages, grazing planning, weed management and control, calculating stocking rate and carrying capacity, fertilizing and manure application, soil and tissue sampling and nutritional hazard of pasture.

Apiculture 3.0 Cr. – 3 Lec. 0 Lab

The course is a study of the principles and practices involved in the development and management of apiary for Commercial production of honey.

pheny 3.0 Cr. – 2 Lec. 2 Labs

Cellular compartments, cellular environment-water solutes, buffers and buffer systems. Enzymes classification and kinetics, protein structure and function, chemistry and metabolism of carbohydrates and fats: glycolysis, TCA cycle, oxidative phosphorylation, gluconeogenesis electron transport chain, fatty acids metabolism, urea cycle, essential fatly acids, transmission reactions, hormones, purine and pyrimidine nucleotides.
(Pre-requisite: To Be Announced)

Agriculture Finance and Credit 3.0 Cr. – 2 Lec. 2 Labs

Labs Financial Management of farms and small agribusiness firms, sources of capital, credit institutions, leasing, capital budgeting, leverage, legal aspects, insurance and financial markets. investment principles in relation to application for processing of farm credit. (Pre-requisite)

Calculus 3.0 Cr. – 3 Lec.

The idea of limit and derivative as limit of a ratio. Differentiation from first principles and derivatives of polynomials, trig functions, ex and in x. Use of product, quotient and chain rule. Applications to tangents, normals, maxima, minima, connected rates of change, curve sketching. Integration by parts.

Definite integrals and applications to area, volume, displacement, work and power. Solution of first orders differential equationS by separation of variables and substitution with applications.
(Pre-requisite: To Be Announced)