A laboratory course to familiarize students with agricultural technology and practices by visits to and discussions on research stations, farms, and other agricultural businesses. The studies will broaden the knowledge of students of the agricultural industry at the operating level. The field trip fee covers the transportation cost. Some events in this course may take place outside of the regularly scheduled times.

A laboratory course designed to study agricultural production, processing, merchandising and utilization systems. Classes visit off campus locations for exposure to people, organizations and facilities involved in the agricultural industry both off and on the farm. A series of assignments must be completed. The field trip fee covers the transportation cost. Some events in this course may take place outside of the regularly scheduled times. Designed primarily for students in Farm Operators and Managers, and Agribusiness.

A similar course to 01-020 but designed primarily for students in Horticulture.

An examination of the determinants of the domestic and foreign markets for Canadian farm and food products, of the marketing and pricing systems for major commodities, and of the public price support, stabilization and trade policies affecting them.

An examination of the management decision making process; business records as a source of management information; business analysis as a means of identifying important alternatives; budgeting as a means of estimating the profitability of proposed changes in the farm, horticultural and agribusiness firms; application of production practices and enterprise combinations in Ontario agriculture, and implications for natural resources and the environment.

The people and the activities involved in the distribution of goods and services from the producer to the consumer. Specific topics include choosing effective channels of distribution, developing the advertising program, pricing the product and salesmanship.

An overview of personal selling in today's business environment with particular emphasis on skills needed to present an effective sales presentation.

An introductory course designed to develop an understanding of current accounting principles and their application in income measurement. The course approaches the subject from the view of the enterprise manager.

Types of business organization; methods of financing long term and short term capital requirements; dividend policies and the effect of taxation on such policies; budgeting; financial reorganization.

The design, critical evaluation, selection and implementation of advanced marketing strategies for the main agricultural commodities produced in Ontario.

Financial statements and an operating plan will be developed for a farm. Plans are based on the production technology of the farm and its physical and financial constraints. The effects of income tax regulations, law, business agreements and other financial arrangements on the farm's performance will be investigated.

Lectures and laboratories will deal with all factors contributing to an efficient dairy production system including breeding, feeding, management, and marketing. This course will cover the basic nutrition and genetics required for animal production courses, using dairy cattle as an example.

Comparisons will be made among the major classes of poultry and livestock. Topics will include body structure, growth, digestion, feeding, reproduction, breeding, behaviour and welfare. Product grading, pricing, marketing and consumer trends will be discussed. Laboratories will involve hands on projects designed to supplement lecture materials.

Lectures and laboratories will deal with all factors contributing to an efficient swine production system, including housing, breeding, reproduction, feeding, management, marketing and economics.

Lectures and laboratories will deal with all factors contributing to an efficient poultry production system, including breeding, feeding, management and marketing.

Lectures and laboratories will deal with all factors contributing to an efficient beef production system including breeding, feeding, management and marketing.

A survey of computer systems and software. An introduction to computer programming and data organization. An emphasis on using application packages for personal and business use. The social impact of computing. Not recommended for students with previous computer science background.

Principles and practices concerned with the production, preservation and use of perennial forage crops.

Principles and practices involved in the production and utilization of grain and oilseed crops including corn, canola, soybeans, white beans and cereals.

Weeds will be studied in relation to agricultural practices. Principles of cultural, biological, and chemical control will be outlined. Laboratories will include weed identification and weed control methods.

The course highlights the application of engineering principles to solve production problems. Topics include: choosing pumps and piping for water or liquid waste systems, supplying conditioned air for ventilation, drying or product storage, selecting power and heat sources, energy conversion and efficiency limits.

Farmstead planning and the internal layout of farm buildings for major livestock species and for agronomic and horticultural storage. Building construction methods. The physical, mechanical and thermal properties of structural materials and insulation and their application. Development of skills in sketching and drawing of building plans.

Principles of operation of diesel and gasoline engines and major agricultural implements are presented with a systems approach to selection of tractors and implements. Cost of owning is compared to custom work. Hydraulic systems, traction, Nebraska tractor tests, human/machine interface and safety are also covered.

Materials handling principles and safety; processing, environmental control, handling and material transfer equipment. Electricity basics; motors and their controls safety and protection. Control components and criteria; sequential and microcomputer based control systems.

This course combines instruction in writing skills; letter, memo and report formats; analytical reading; research techniques and word processing in ways that can be directly applied to the studies and professional goals of students in the Diploma in Agriculture program. The process of writing and revising is emphasized throughout the course.

This course offers students the opportunity to understand the communication process and provides students with practice in both speaking and listening in a variety of contexts. Specifically, the course focuses on persuasive and informational types of speeches and includes participation in a panel discussion.

Basic principles of forest management with emphasis on the small woodlot. Identification of important tree species, and their preferred environments, aspects of silviculture, tree growth, forest ecology and measurement.

An introductory course covering the types of losses caused by pests in agricultural, landscape and structural situations, principles of chemical and non chemical pest control, and government regulations for chemical use in pest control and animal health situations.

A course designed to acquaint students with seasonal colony management practices for honey and wax production; design and use of extracting equipment and buildings; use of honey bees for crop pollination.

A study of the biology and control of diseases, insects and weeds in populations of turf grasses, shade trees and shrubs. Approaches to integrated pest management are discussed in detail.

Utilization and maintenance of turfgrass species for athletic fields, golf courses, sod farms, roadsides, reclamation, recreation and domestic locations.

The principles and techniques of vegetable crop production, including nutrition, culture and harvest of crops on organic and mineral soils.

Theory and practice of starting plants by means of seed and vegetative plant parts. Layering, division, cuttings, grafting and seed germination are discussed.

Preservation of fresh horticultural produce by cool storage techniques with emphasis on field and storage factors affecting quality. Market consideration for fresh produce.

Production practices for field and container grown nursery stock, maintenance practices for urban landscape trees.

Management and cultural principles of commercial production of horticultural crops in greenhouses.

This course examines production and handling systems for the major deciduous tree fruits and berry crops. The general principles and practices of culture will be related to growth, development and physiology of various crops.

Recognition, culture and management of deciduous and evergreen shrubs as well as ornamental herbaceous plants including annuals, biennials, perennials, bulbous, cormous and rhizomatous plants. A collection of woody and herbaceous plant specimens is required.

A comprehensive study of the structure and operation of a commercial horticultural enterprise. The project may involve such areas as landscape design, breeding, mass propagation, crop production system analysis and post harvest management.

Theory and principles of residential garden development, including site analysis, layout and design.

Properties of materials and their application in the landscape process will be developed through the use of an assigned landscape design problem. Includes material such as wood, stone, concrete and plants in terms of their characteristics, placement and maintenance implications.

A review of the arithmetical operations involving common fractions and decimal fractions. Ratio, proportion, and percentage. Solution of linear equations of one variable and applications to problems associated with agriculture. Metric measure equivalents.

This course covers the basic structure and function of plants and the major factors involved in growth and reproduction as they relate to the production of field crops.

The basic structure and function of plants and the major processes involved with growth and reproduction are integrated with the principles of production of fruit, vegetable and ornamental crop.

Economic animal production requires healthy livestock and this course is designed to stress animal health. Diseases important to livestock in Ontario are discussed, with emphasis being placed on prevention and control methods.

An examination of rural organization, ecological patterns, population trends, institutions, contemporary changes and development processes.

The focus of this course will be to treat leadership development as a method of taking charge by developing individual skills and knowledge to deal with the changing needs and issues arising from community, provincial, national and international perspectives.

An introduction to the principles of managing soils for sustained plant growth and organic matter cycling through study of their biological, physical and chemical properties; application of these principles in agriculture, horticulture, forestry and turf production.

The need for stewardship and sustainability of land and water resources are to be discussed in terms of environmental concerns, land use decisions, and effect of urban expansion, resources extraction, waste disposal, recreation and forestry on the agricultural resource. Management and legislative approaches are included.