AY27 Term 1 (current)

An experiential introduction to small scale farming. Topics include basic farm operations, farm equipment and tools, farm safety, skills needed to work on the farm, critical decisions, effort, personal work habits, ethical working relationships, and effective communication skills.

Introduction to agriculture and the concept of One Health including sectors of the agricultural industry, employment opportunities, and human, animals and environmental components of the agricultural system. A systems-based approach will examine animal science, crop science, natural resources, range management, and biotechnology in agriculture.

A case-based application of arithmetic, algebra, geometry, trigonometry, calculus to agricultural and natural resources problems

A systems approach to the study of life at the cellular level, investigating cellular structures, chemical processes, cell metabolism, cell division, gene expression and introducing patterns of inheritance. Topics include the growth, development, and morphology of annual and perennial plants, photosynthesis and respiration, patterns of inheritance, and bacterial diversity.

A laboratory practice of life at the cellular level, investigating cellular structures, chemical processes, cell metabolism, cell division, gene expression and introducing patterns of inheritance. Laboratory experiences will develop experimentation and communication skills related to growth, development, and morphology of annual and perennial plants, photosynthesis and respiration, patterns of inheritance, and bacterial diversity.

Principles of Geo spatial technology applied to the management of crops according to the underlying soil resource. Emphasis is placed on experiential learning using hardware/software and information management systems for mastering the essential skills to adopt site-specific crop management and precision agriculture.

Application of business theory to decisions used on farms and other agricultural business units.  The course covers record keeping systems, budgets, depreciation, business organization, investment analysis, farm production analysis, and farm business analysis, as well as human resource management basics

An introduction to entrepreneurship and the roles of leadership in business. Topics include risks, rewards and challenges of entrepreneurship, management and leadership skills needed for successful entrepreneurship, and entrepreneurial planning and presentations.

An introduction to the basic concepts and ideas of general chemistry and how it relates to agriculture and the world around us. Chemistry principles covered in an applied manner will include: matter, energy, subatomic particles, atoms, elements, electron arrangements, periodic properties, chemical bonding, nomenclature, chemical quantities and reactions, properties of gases, liquids, and solids, solutions, acids and bases.

A laboratory for the basic concepts and ideas of general chemistry and how it relates to agriculture and the world around us. Laboratory experiences will develop experimentation and communication skills related to: matter, energy, subatomic particles, atoms, elements, electron arrangements, periodic properties, chemical bonding, nomenclature, chemical quantities and reactions, properties of gases, liquids, and solids, solutions, acids and bases.

Development of personal and professional goals related to subsequent capstone internship experience. Students will develop a plan for an internship, conduct background research on their host-company or organization, and create a timeline for their individual project to include self-developed learning experiences for communication, One Health, conservation agriculture, and entrepreneurship

Current issues in conservation agriculture. Topics vary.

This course will define the nature of community leadership and examine the process of non-positional or grassroots leadership development from within communities and organizations. Students will study community structure and capital from a systems perspective in an agricultural context. Case studies will be used to demonstrate the characteristics of people who emerge as leaders in communities. A service learning approach will engage students with stakeholders during the development of a focused community development plan.

Principles of One Health applied to the environment of agricultural systems with emphasis on ecosystem resilience and environmental degradation with regard to health of humans and animals. Students will investigate strategies for environmental planning to improve system function and human and animal health.

The objective of the course is to quantitatively investigate the broad fundamental principles of mechanics, heat, and electricity and their relationship to modern agriculture and the environment. Applications of the principles include machinery, mechanized systems, irrigation and fluid flow, electrical systems, electrical power, energy systems (mechanical, electrical, thermal, solar, wind, etc.), thermal environmental effects, radioactive heat transport, and light optics. Additional or alternative applications will occur at the instructor’s discretion.

An introduction to the diversity and complexity of Plant Health from production practice to pest and beneficial organisms in the agroecosystem.  An overview of diagnosis, life cycles, spread and management of insect pests, weeds and plant diseases of importance to Rwanda, with emphasis on Integrated Pest Management concepts and Conservation Agriculture.

Understanding causes and prevention of ill health, the nature and scope of veterinary services, animal welfare and control, and best practices for food animal health and welfare.

An experiential introduction to mechanical solutions to reduce postharvest losses, adding value to agricultural produce, and exploring the possibilities of starting Agro-processing industries.

An examination of the changes that animal products (milk, meat, eggs, honey) 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