Academic Year 2026

A survey of the role of economics and business in production agriculture. The course includes an emphasis on economic systems and producer/consumer theory as applied to production agriculture in Africa and a range of management, accounting, finance, and entrepreneurship skills that are pertinent to development of a new business.

To equip the learner with fundamental knowledge and skills needed for management, operation and maintenance of farm machinery and equipment.  Course content includes: overview of agricultural development and mechanization in Africa; farm power sources (human power, draught animal power, mechanical power and renewable energy sources); decisions in making power selection; selection and operation of farm machines and implements for primary and secondary activities such as tillage, planting, cultivation, chemical application, and harvesting; concepts of maintenance practices for agricultural machinery and implements; precision farming systems; maintenance workshop and organization; Key issues and challenges of mechanization in Africa; Agricultural mechanization strategies for Rwanda.

Introduction to irrigation and drainage system elements. Irrigation zones and development in Rwanda. Fundamentals of irrigation development and planning. Irrigation methods: furrow, check basin, border, sprinkler and drip irrigation. Soil-plant-water dynamics and crop water requirement. Determining evapotranspiration, crop factors, irrigation requirements, and efficiencies. Irrigation water quality, salt balance and leaching, salinity management and reclamation. Water measurement and regulation, continuous and rotational delivery, water management and organizational structures. Field drainage: drainage in agriculture, types and techniques. Impact of irrigation development on environment and ecosystems

An experiential introduction to small-scale farm planning and management. Students will use first-year farm records from term 1 and term 2 growing seasons to learn how to develop farm production plans that assure food security, learn skills for negotiations with buyers, input dealers, and credit institutions; and learn how to make profitable decisions considering available resources and anticipated risks including market fluctuations. 

Welcome to AGR 204 Enterprise Marketing. Often people confuse marketing with advertising and sales. But this should NOT be the case. We will explore deeply and in practical terms how enterprises being small and large, identify, engage and manage customers. In this course you will learn about the "real" nature and scope of marketing of which advertising and sales are simply functional tactics within the broad framework of marketing. Topics will include evaluation of markets, regulations, understanding customer needs, branding and positioning, market plans, financing, public relations and community responsibility, and environmental considerations. You will be given exercises and assignments both individual and group assignments to build your skills in marketing space.  

Visits will be organized within RICA enterprises and outside RICA to other commercial companies engaged in crop and livestock farming as well as food processing in agriculture space for experiential learning to enable you to connect classroom theories and real-world application in agriculture space. Besides, we organize meetings and discussions with enterprise leads and these will take place at RICA.

An examination of forage anatomy and physiology, production and utilization. Students will be taught forage identification, selection, establishment, nutrient management, and rotation. Forage utilization content will include hay, silage and grazing systems, as well as material on forage analysis. Field-based activities will include forage planting, harvesting and baling; experimentation with grazing techniques; and laboratory analysis of forages.

An examination of the changes that cereals, fruits and vegetables undergo during post-harvesting, processing and storage. The course will consider structure and composition of raw materials and basic principles of product transformation and preservation. Laboratory exercises will investigate relevant analytical methods for quality control.

Soil properties and their impact on soil/plant relationships. Soil structure, aeration, moisture, and nutrients will be discussed in the context of plant water and nutrient dynamics, with applications for soil fertility, irrigation and environmental quality management.

The second of two terms spent engaged in independent work experiences with a mentor at a government agency, company, or organization to enhance professional development as a capstone experience. Students complete their plan of work including learning experiences in communication, One Health, conservation agriculture, and entrepreneurship. Students implement and complete their individual projects during this term.

Structures and functions of the body systems and organs of domestic animals. Emphasis on the physiological mechanisms used by animals to meet the common challenges of circulation, gas exchange, nutrient supply and metabolism, temperature regulation, water balance, and locomotion in the context of food production animals.

Applications to food production animals from fundamentals of nutrition through feeds and feeding.

A study of applied communications including formal presentations, technical writing, and job interviews. Topics will include documentation styles for reports, vocabulary improvement, parameters of English style and format, and presentation methods.

The relationship between leadership theory and practice. This course also demonstrates how to be more influential in social and work settings.

An examination of practical research methods using the scientific method and basic statistics. Students will investigate methods of research design and data analysis to obtain information needed to solve agricultural and environmental problems.

Principles of One Health applied to humans in agricultural systems with emphasis on nutrition, pollution, and disease, as well as strategies for environmental design and planning to improve human health. Students will investigate strategies for planning to improve health for humans. 

An examination of principles and management aspects of plant and animal genetics, and the process of breeding for improved productivity, stress tolerance, and product quality. Topics include advanced biology concepts, plant and animal quantitative genetics, plant and animal breeding, biotechnology and marker-assisted approaches, plant tissue culture, and concepts of genetic engineering.

Study of the nature and interactions of microorganisms in food. Subjects include growth, physiology and phylogeny of food borne organisms, pathogens and food safety, food preservation, and spoilage, fermentation, microbial standards and quality control.