Course List - Riverland

Agricultural Science Concentration

Required Core Courses (16 Credits)

  Course # Course Name Credits  
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AGSC1010
Introduction to Agronomy

This course provides an orientation into the profession of agricultural sciences. Combining theoretical and practical knowledge, students investigate plants, the principles and practices of crop production and management, precision farming, sustainability, biotechnology, marketing and sales related to agriculture. A special emphasis on real-world, innovative problem solving will provide students with a background to further specialize in producing and improving food crops. Important current societal issues related to modern agriculture are discussed throughout.

(3 Cr – 3 lect, 0 lab)

3
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AGSC1020
Introduction to Soil Science

This course investigates the formation, classification, and composition of soils, with emphasis on environmental quality, chemical and physical properties affecting growth and nutrition of plants.  Management principles and practices are used to increase productivity and conserve soil and water resources for agronomic crops.

(3 Cr – 2 lect 1 lab)

3
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AGSC1030
Crop Production OR

Crop production and management practices for soybean, corn and other crops of economic importance to the region are analyzed.  The class emphasizes management practices including cover crops, crop rotation, conservation tillage and cultivation.  Plant characteristics related to growth, development, pests and diseases are examined.  Problem solving is stressed related to local conditions to maximize yields.  An emphasis is placed on sustainable agriculture practices.  Students apply and practice skills in a farm setting.

(4 Cr – 2 lect, 2 lab)

4
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AGSC2010
Intro to Precision Agriculture, Geographic Info & Global Positioning System

Students are introduced to basic concepts, theories, operations, tools, and applications of precision agriculture, Geographic Information Systems (GIS) and Global Positioning Systems (GPS).  The precision agriculture component of this course studies how the productivity of a field is optimized by agronomic inputs based on real-time data variability found within a field.  Operating principles of electronic equipment used in precision agriculture along with basic diagnosis of common equipment malfunctions are introduced.  GIS concepts, map projections and coordinate systems, basic data models, data sources and types, operations and processing, and GIS analysis and spatial modeling are introduced.  Principles of GPS and how these systems operate to improve accuracy are included in the course.  

(4 Cr – 3 lect, 1 lab)

4
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AGSC1050
Introduction to Animal Science

This course is designed to introduce the student to the principals and applications of those principals in animal science. Instruction will address the topics relevant to the production of farm animals as well as a clear understanding of the scientific nature of animal science.  By utilizing differentiated instruction, students will be given an opportunity for an in-depth study of the species of their choice. In the last few decades, profound changes have taken place in animal agriculture. This course will address those changes as well as look to the future of the industry. Included in the course will be information on how to feed, manage, breed and care for animals. Instruction will be applicable to traditional production species as well as companion and non-traditional species.

(3 Cr – 3 lect)

3
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AGBS2000
Introduction to Agribusiness Management

This course provides students with a foundation in agribusiness management.  Employers desire a combination of technical and business management skills in potential employees.  This course includes the study of critical agribusiness skills and their application in the agribusiness industry.

(3 Cr – 3 lect, 0 lab)

3
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FSCI1000
Principles of Food Science

This course is intended for the student interested in learning more about the basics of food preparation and production. This course will include a brief overview of scientific principles applied to food preparation and will cover the chemistry, microbiology, processing and nutritional aspects of food. The course will include both classroom and industry learning environments, and involve a variety of learning activities designed to highlight innovative and diverse ways for the production of safe, nutritious, and delicious food. 

(4 Cr – 3 lect, 1 lab)

4

MnTC General Education Courses (45 credits)

  Course # Course Name Credits  
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Goal 1 - Communication (ENGL1101 or 1102 and a SPCH1100 is required)
9
-
3
-
Goal 3 - Natural Sciences Required: BIOL 1091, CHEM 1000
9
-
3
-
9
-
9
-
-
Goal 8 - Global Perspective Required: ECON 2291 or ECON 2292
-
-
-
Physical Education/Health
1
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CCLS1000
First Year Experience

This course introduces proven strategies and applications to help students achieve greater success in college and in life.  Topics include, but are not limited to, time management, goal setting, learning strategies, critical thinking, communication skills, diversity awareness, health and wellness, college and community resources, and financial planning.  This course introduces students to making choices that promote responsibility, motivation, interdependence, and self-awareness.  Recommended:  Score of 52 or above on test Accuplacer Reading Comprehension.
(1 Cr – 1 lect, 0 lab)

1
-
Additional electives
2-6

Last Updated: April 24, 2020