AGS 240 Hyrdoponics Production


Campus Location:
Georgetown
Effective Date:
2020-51
Prerequisite:
ENG 090 or ENG 091, AGS 105
Co-Requisites:
None
Course Credits and Hours:
3.00 credits
2.00 lecture hours/week
2.00 lab hours/week
Course Description:

This course introduces principles and techniques of hydroponic systems. Topics include preparation of greenhouses, production of transplants, planting, cultural practices, maintenance, and harvesting.

Required Text(s):

Obtain current textbook information by viewing the campus bookstore online or visit a campus bookstore. Check your course schedule for the course number and section.

Additional Materials:

None

Schedule Type:
Classroom Course
Disclaimer:

None

Core Course Performance Objectives (CCPOs):
  1. Describe the history and methods of hydroponic plant growth. (CCC 1, 3, 5; PGC: 3, 4)
  2. Describe methods of production using various hydroponic systems. (CCC 1, 2, 3, 5, 6; PGC: 3, 4)
  3. Evaluate nutrition and nutritional management techniques used in hydroponic plant production. (CCC 1, 2, 5, 6; PGC: 3, 4)
  4. Differentiate the general cultural practices needed to successfully produce a crop and optimize yields. (CCC 1, 2, 3, 5, 6; PGC: 2, 3, 4)
  5. Manage fertigation and nutrient solutions required to increase production yields. (CCC 1, 2, 3, 5, 6; PGC: 3, 4)

See Core Curriculum Competencies and Program Graduate Competencies at the end of the syllabus. CCPOs are linked to every competency they develop.

Measurable Performance Objectives (MPOs):

Upon completion of this course, the student will:

  1. Describe the history and methods of hydroponic plant growth.
    1. Explain the development of technologies within the field of hydroponics.
    2. Compare methods of production in water culture to hydroponics of today.
    3. Illustrate techniques of production.
  2. Describe methods of production using various hydroponic systems.
    1. Manage the operation of various hydroponic systems to include bato bucket and nutrient film systems.
    2. Select and install equipment and materials needed for successful plant production.
    3. Evaluate methods of production using the bato bucket system and the nutrient film technique.
  3. Evaluate nutrition and nutritional management techniques used in hydroponic plant production.
    1. Explain plant nutrient requirements and their functions.
    2. Differentiate macronutrients and micronutrients needed for plant production.
    3. Manage nutrient requirements for successful tomato and lettuce production.
  4. Differentiate the general cultural practices needed to successfully produce a crop and optimize yields.
    1. Identify crop selections that best fits the location for area crops to be produced.
    2. Create crop schedules to market products for the best monetary return.
    3. Apply greenhouse practices appropriate for chosen operations.
  5. Manage fertigation and nutrient solutions required to increase production yields.
    1. Explain optimum watering and nutritional conditions needed for selected crop species.
    2. Evaluate irrigation water supply.
    3. Compare fertilizer inorganic salts containing essential macro- and micro-elements needed for crop production.
Evaluation Criteria/Policies:

Students must demonstrate proficiency on all CCPOs at a minimal 75 percent level to successfully complete the course. The grade will be determined using the Delaware Tech grading system:

92 100 = A
83 91 = B
75 82 = C
0 74 = F

Students should refer to the Student Handbook for information on the Academic Standing Policy, the Academic Integrity Policy, Student Rights and Responsibilities, and other policies relevant to their academic progress.

Final Course Grade:

Calculated using the following weighted average

Evaluation Measure

Percentage of final grade

Exams (3-5) (summative) (equally weighted)

20%

Presentations (2-4) (summative) (equally weighted)

20%

Formative Assessments (Assignments/Activities/Quizzes)

20%

Labs (10-12)  (summative)

40%

TOTAL

100%

Core Curriculum Competencies (CCCs are the competencies every graduate will develop):
  1. Apply clear and effective communication skills.
  2. Use critical thinking to solve problems.
  3. Collaborate to achieve a common goal.
  4. Demonstrate professional and ethical conduct.
  5. Use information literacy for effective vocational and/or academic research.
  6. Apply quantitative reasoning and/or scientific inquiry to solve practical problems.
Program Graduate Competencies (PGCs are the competencies every graduate will develop specific to his or her major):

AGSAASPAG

  1. Apply basic agribusiness management procedures to production and marketing of agriculture products.
  2. Integrate pest management procedures into crop production techniques.
  3. Demonstrate production techniques related to sustainable agriculture.
  4. Demonstrate scheduling, production, marketing, harvesting, and safe handling of crops.
  5. Describe the importance of poultry, livestock, and crop production to the agriculture industry.
  6. Assess breeding, care, and nutrition of livestock animals.
Disabilities Support Statement:

The College is committed to providing reasonable accommodations for students with disabilities. Students are encouraged to schedule an appointment with the campus Disabilities Support Counselor to request an accommodation needed due to a disability. A listing of campus Disabilities Support Counselors and contact information can be found at the disabilities services web page or visit the campus Advising Center.

Minimum Technology Requirements:
Minimum technology requirements for online, hybrid, video conferencing and web conferencing courses.