| Course Descriptions |
|
Introduction to Agriculture, Food and Natural Resources
18001
(Return to Home)
Course Description
Aim:
This course allows students to study a variety of agricultural topics throughout the seven Agriculture, Food and Natural Resources pathways. It serves as an introduction to much of the coursework included within the Agriculture, Food and Natural Resources Cluster. Application of clinical and leadership skills are provided by participating in FFA activities, conferences, and skills competitions such as career development events (CDEs) and agricultural proficiency awards. Each student will complete a Supervised Agricultural Experience (SAE) Program/Internship.
Suggested grade level: 9th Grade
Length: Year long
Prerequisites: None
Topics covered:
- FFA
- Leadership
- SAE
- Natural Resources
- Animal Science
- Agribusiness
- Food Science
- Agriculture Systems Technology
Instructional Philosophy and Delivery Plan
Expectation: Students will be expected to meet all course goals by demonstrating their understanding of the basic concepts of each topic area. In order to pass the course students will need a minimum of 65%.
Delivery Method: Instruction will consist of individual hands on activities and projects, group work, lecture, discussion, reading, writing, self-assessment and the use of technology. FFA activities and Supervised Agricultural Experience (SAE) programs will be incorporated into the course.
Community Involvement: Guest speakers from the community will be brought in throughout the course. Learning trips will be taken for various units in the course. Students will also have to use community resources to complete individual and group projects.
Assessment: Students will be graded on the following items: journals, portfolios, presentations, written reports, tests, daily work, group work, and individual projects.
Core Standards
ITA1.1 Summarize the history and organization of FFA.
ITA1.2 Appraise opportunities in FFA.
ITA2.1 Describe the types of SAE programs.
ITA2.2 Implement an SAE.
ITA3.1 Describe the major categories of natural resources in America.
ITA3.2 Summarize the history of conservation in the United States.
ITA4.1 Examine the animal science industry.
ITA4.2 Discuss current topics in animal science.
ITA4.3 Explore career opportunities in animal science.
ITA5.1 Explain functions and physiology of cells and seeds.
ITA5.2 Describe the processes of photosynthesis and respiration.
ITA6.1 Execute basic economic principles as they relate to production agriculture and agribusiness management.
ITA7.1 Illustrate how raw commodities become table-ready food products.
ITA8.1 Execute basic principles involved in agricultural systems technology.
Major Course Projects
- Present the FFA Creed
- Research history of the FFA and create a timeline major dates and events.
- Identify FFA symbols and their significance.
- Research, choose, and implement an SAE program.
- Identify major natural resources in America and prepare a report with their uses.
- Research an animal science species and present information to classmates.
- Argue animal welfare/husbandry vs. animal rights.
- Identify, label, and understand major plant parts and their function.
- Differentiate between income and expenses, assets and liabilities, and net and gross income.
- Follow a commodity from birth/planting to consumption on the dinner plate.
- Identify various hand and power tools and learn correct and safe operation.
- Create a bill of materials, calculate cost, and build a wood project.
|
|
Civil Engineering and Architecture (CEA)
|
Civil Engineering and Architecture is the study of the design and construction of residential and commercial building projects. The course includes an introduction to many of the varied factors involved in building and site design and construction including building components and systems, structural design, storm water management, site design, utilities and services, cost estimation, energy efficiency, and careers in the design and construction industry.
The major focus of the CEA course is to expose students to the design and construction practices of residential and commercial building projects, design teams and teamwork, communication methods, building codes and ordinances, engineering design calculations, and technical documentation. Problem solving skills and design experience are gained through an activity-project-problem-based (APPB) teaching and learning pedagogy. Used in combination with a teaming approach, APPB-learning challenges students to continually hone their interpersonal skills and creative abilities while applying math, science, and technology knowledge learned in other courses to solve design problems and communicate their solutions.
Students will use industry standard 3D architectural modeling software to facilitate site and building design and technical documentation. As the course progresses and the complexity of the design problems increase, students will learn more advanced computer modeling skills as they become more independent in their learning, more professional in their collaboration and communication, and more experienced in problem solving and design.
Civil Engineering and Architecture is a high school level course that is appropriate for 10th or 11th grade students interested in careers related to civil engineering and architecture. No previous knowledge is assumed, but students should be concurrently enrolled in college preparatory mathematics and science courses in order to facilitate the use and understanding of appropriate math and science concepts necessary for the successful completion of CEA coursework.
Civil Engineering and Architecture is one of the specialization courses in the Project Lead The Way® high school pre-engineering program. The course applies and concurrently develops secondary level knowledge and skills in mathematics, science, and technology.
The course of study includes:
- Overview of Civil Engineering and Architecture
- History of Civil Engineering and Architecture
- Past Civil Engineering and Architecture
- Principles and Elements of Design
- Architectural Styles
- Careers in Civil Engineering and Architecture
- Residential Design
- Building Design and Construction practices
- Building codes
- Building components
- Green technology and LEED
- Universal Design
- Affordable housing design
- Site plans
- Cost estimates
- Energy efficiency
- Storm water analysis
- Water supply
- Plumbing
- Electrical systems
- Wastewater management
- Design and construction documentation
- 3D architectural software
- Commercial Applications
- Commercial Buildings
- Building codes
- Land Use and Development
- Commercial building components
- Structural Design
- Steel deck
- Precast concrete floors
- Steel joints
- Structural steel beams
- Spread footings
- Services and Utilities
- Energy Codes
- Plumbing (Optional)
- Electrical systems (Optional)
- Heating, Ventilating and Air-Conditioning systems
- Wastewater management
- Site Considerations
- Land surveying
- Soil analysis
- Road design (Optional)
- Parking lot design
- Storm water management
- Site grading (Optional)
- Low impact development
- Commercial Building Design
- Commercial Building Design Project
- Property description
- Site discovery
- Commercial project viability
- Project management
- Commercial Building Design Presentation
|
|
Food Science
18305
Course Description
Aim:
The state of South Dakota is diverse in the agriculture products it produces and the value added food products available to the consumer. Food Science is a course designed to provide students with an overview of food science and its importance to producers and consumers. Classroom and laboratory content may be enhanced by utilizing appropriate equipment and technology. Mathematics, science, English and human relations skills will be reinforced in the course. Work-based learning strategies appropriate for this course are school-based enterprises, field trips and internships. Opportunities for application of clinical and leadership skills are provided by participation in FFA through activities, conferences and skills competitions such as Food Science, Meats Evaluation and Dairy Foods. Each student will be expected to complete a Supervised Agricultural Experience program.
Suggested grade level: 9th – 12th
Length: Semester Course
Prerequisites: None
Topics covered:
- Changes and trends in the food industry
- Food industry organizations and regulatory agencies
- Safe and sanitary handling procedures
- Food nutrition
- Food constituents
- Food additives
- Labeling
- Market testing
Instructional Philosophy and Delivery Plan
Expectation: Students will be expected to meet all course goals by demonstrating their understanding of the basic concepts of each topic area. In order to pass the course students will need a minimum of 65%.
Delivery Method: Instruction will consist of individual hands on activities and projects, group work, lecture, discussion, reading, writing, self-assessment and the use of technology. FFA activities and Supervised Agricultural Experience (SAE) programs will be incorporated into the course.
Community Involvement: Guest speakers from the community will be brought in throughout the course. Learning trips will be taken for various units in the course. Students will also have to use community resources to complete individual and group projects.
Assessment: Students will be graded on the following items: journals, portfolios, presentations, written reports, tests, daily work, group work, and individual projects.
Core Standards
FS1.1 Differentiate the evolution of the food industry.
FS1.2 Identify industry organizations and their impact on the food industry.
FS2.1 Describe proper safety and sanitation practices when working with food
products.
FS2.2 Apply safety and sanitation practices used in the food industry.
FS3.1 Explain the application of chemistry and physics to food science.
FS3.2 Differentiate the makeup of food products.
FS3.3 Construct a food product that meets the standards of regulatory agencies.
Major Course Projects
- Follow a commodity from its seeding/birth, to harvesting, to processing, and to final consumer consumption.
- Identify by-products and uses of them in everyday products.
- Identify major food regulatory bodies (E.g., USDA, FDA) and their purpose in the food industry.
- Select a major food pathogen, conduct research, and present information concerning the impact of the pathogen on the health and well-being of people.
- Research various food preservation techniques and the importance of quality assurance testing to meet standards.
- Identify the six nutrients needed by our bodies and research how our body utilizes these nutrients.
- Read a food ingredient label, identify food additives, and research function of various food additives in a consumer ready product.
- Perform a blind taste test on common name brand and generic food products and evaluate differences in texture, taste, and quality.
- Compare product labels for amount of fat, cholesterol, sodium, etc.
- Measure amount of sugar in common beverages and evaluate health impact of consumption.
- Log food intake for a week and enter information in MyPyramid.gov for evaluation and recommendations on eating patterns.
- View fast food menu and find caloric intake of commonly ordered items.
- Create new food product for consumption.
- Create a logo and marketing plan for new food product.
|
|
Fundamental Ag Mechanics
18401
Course Description
Aim:
This course is offered to helps students build basic knowledge and skills in the area of
Agricultural Mechanics. More substantial knowledge on the individual topics comes in advanced courses such as Ag Power Technology, Ag Metal Fabrication, Fundamental Ag Structures and Advanced Ag Structures. South Dakota demand in agricultural mechanics is increasing with a shortage of certified mechanics. Classroom and laboratory content may be enhanced by utilizing appropriate equipment and technology. Algebra, geometry, English and human relations skills will be reinforced in the course. Work-based learning strategies appropriate for this course are school-based enterprises and field trips. Opportunities for application of clinical and leadership skills are provided by participation in FFA activities, conferences and skills competition such as the Ag Mechanics Career Development Event or related proficiency award areas. Each student will be expected to complete a Supervised Agricultural Experience program.
Suggested grade level: 10th – 12th
Length: Semester Course
Prerequisites: None
Topics covered:
- Safety
- Maintenance of mechanical equipment and agricultural technology
- Servicing and Testing mechanical systems
- Internal combustion engines
- Hydraulics
- Project planning
- Metal fabrication
- Electricity
Instructional Philosophy and Delivery Plan
Expectation: Students will be expected to meet all course goals by demonstrating their understanding of the basic concepts of each topic area. In order to pass the course students will need a minimum of 65%.
Delivery Method: Instruction will consist of individual hands on activities and projects, group work, lecture, discussion, reading, writing, self-assessment and the use of technology. FFA activities and Supervised Agricultural Experience (SAE) programs will be incorporated into the course.
Community Involvement: Guest speakers from the community will be brought in throughout the course. Learning trips will be taken for various units in the course. Students will also have to use community resources to complete individual and group projects.
Assessment: Students will be graded on the following items: journals, portfolios, presentations, written reports, tests, daily work, group work, and individual projects.
Core Standards
FAM 1.1 Explain the safe operation and servicing of machinery and equipment.
FAM 1.2 Use construction/fabrication tools to demonstrate safe operation and proper skills.
FAM 2.1 Perform service routines to maintain machinery and equipment.
FAM 2.2 Troubleshoot problems in mechanical systems.
FAM 2.3 Repair internal combustion engines.
FAM 2.4 Repair hydraulic and pneumatic systems.
FAM 3.1 Create sketches of agricultural equipment.
FAM 3.2 Employ ag metal fabrication principles.
FAM 4.1 Recognize the components and functions of electrical systems.
FAM 4.2 Demonstrate fundamental principles of electricity.
Major Course Projects
- Wire a simple electrical switch.
- Wire 2-way and 3-way switches.
- Calculate placement of farm yard electrical pole based upon needs of farm/ranch site.
- Determine correct wire gauge for a specific project’s needs.
- Create chart/presentation comparing metals used in manufacturing by raw materials, tensile strength, fabrication process, and products made.
- Demonstrate different methods of cutting, marking, drilling, grinding, and preparing metals for fabrication.
- Demonstrate proper safety techniques while welding and wearing appropriate safety clothes, gloves, helmets, and safety glasses.
- Draw blueprints, select materials for project, create bill of materials, and calculate cost of project.
- Create diagram/presentation explaining principles of hydraulics and pneumatics and how they are used in agricultural mechanics.
- Identify components of an internal combustion engine, diagnose problems, and repair if necessary.
- Perform routine maintenance and machine adjustments for proper operation.
|
|
Fundamental Animal Science
18101
Course Description
Aim:
This class will address the basic knowledge and skills necessary to care for and meet the needs of animals. Classroom and laboratory content should be enhanced by utilizing appropriate equipment and technology. Algebra, English, biology and human relations skills will be reinforced in the course. Work-based learning strategies appropriate for this course are school-based enterprises and field trips. This class is reinforced through the FFA and SAE activities such as the Livestock Career Development Event and Proficiency Awards. Each student will be expected to complete a Supervised Agricultural Experience (SAE).
Suggested grade level: 9th – 12th
Length: Semester Course
Prerequisites: None
Topics covered:
- Anatomy and Physiology
- Breeds
- Safety
- Nutrition
- Health
- Reproduction
- Genetics
- Performance
- Consumer Concerns
Instructional Philosophy and Delivery Plan
Expectation: Students will be expected to meet all course goals by demonstrating their understanding of the basic concepts of each topic area. In order to pass the course students will need a minimum of 65%.
Delivery Method: Instruction will consist of individual hands on activities and projects, group work, lecture, discussion, reading, writing, self-assessment and the use of technology. FFA activities and Supervised Agricultural Experience (SAE) programs will be incorporated into the course.
Community Involvement: Guest speakers from the community will be brought in throughout the course. Learning trips will be taken for various units in the course. Students will also have to use community resources to complete individual and group projects.
Assessment: Students will be graded on the following items: journals, portfolios, presentations, written reports, tests, daily work, group work, and individual projects.
Core Standards
AN1.1 Classify animals.
AN1.2 Recognize the anatomy of animal species’ to understand how the body structures interact.
AN1.3 Analyze a subject animal to determine the nature of its health.
AN2.1 Describe practices for safely working with animals.
AN3.1 Describe an animal’s differing nutritional needs throughout its life cycle.
AN3.2 Analyze a feed ration to determine whether or not it fulfills a given animal’s nutrient requirements.
AN4.1 Examine male and female reproductive systems.
AN4.2 Discuss reproductive cycles.
AN4.3 Evaluate an animal to determine breeding soundness.
AN4.4 Predict genetic outcomes.
AN5.1 Recognize optimum performance for a given animal species.
AN5.2 Assess an animal to determine if it has reached its optimum performance level.
AN6.1 Compare and contrast consumer concerns related to animal food products.
AN6.2 Analyze consumer concerns related to animal welfare.
Major Course Projects
- Label/Identify major external/internal body parts of animal species and describe functions.
- Create a chart with proper terminology for animal species.
- Formulate a ration with proper feed ingredients to meet the needs of an animal species.
- Review farm/ranch animal handling facilities to ensure safety. Make recommendations to improve facility safety if necessary.
- Create a presentation identifying female and male reproductive organs and their functions.
- Perform a Punnet Square cross to predict genotype/phenotype, and dominant/recessive traits.
- Perform a cull/keep activity from animal EPD’s.
- Calculate feed cost for a herd of animals using rate of gain, feed efficiency, cost of ingredients, days on feed, and total weight gain.
- Differentiate between wholesale and retail cuts from carcasses. Students identify their favorite retail cut.
- Gather information from animal industry sources and animal welfare organizations to discuss consumer feelings, trends and topics in regards to animal welfare/animal rights.
|
|
Wildlife and Fisheries
18501
Course Description
Aim:
Management of South Dakota’s wildlife and fisheries is critical to our future economic stability. Skills gained in this area will be beneficial to students seeking careers in the many facets of wildlife and fisheries. The Wildlife and Fisheries course addresses the biological and environmental issues related to wildlife and fisheries management within our state. Classroom and laboratory content may be enhanced by utilizing appropriate equipment and technology. Biology, English and human relations skills will be reinforced throughout the course. Work-based learning strategies appropriate for this course are school-based enterprises and field trips. Opportunities for application of clinical and leadership skills are provided by participation in FFA activities, conferences and skills competitions such as the Natural Resources Career Development Event or related proficiency award areas. All students are expected to complete a Supervised Agricultural Experience program.
Suggested grade level: 9th – 12th
Length: Semester Course
Prerequisites: None
Topics covered:
- Fish and wildlife management
- Fish species
- Wildlife species
- Habitat
- Hunting
- Fishing
- Regulations
- Processing game and fish for consumption
- Safety
- Animal behaviors
- Disease
Instructional Philosophy and Delivery Plan
Expectation: Students will be expected to meet all course goals by demonstrating their understanding of the basic concepts of each topic area. In order to pass the course students will need a minimum of 65%.
Delivery Method: Instruction will consist of individual hands on activities and projects, group work, lecture, discussion, reading, writing, self-assessment and the use of technology. FFA activities and Supervised Agricultural Experience (SAE) programs will be incorporated into the course.
Community Involvement: Guest speakers from the community will be brought in throughout the course. Learning trips will be taken for various units in the course. Students will also have to use community resources to complete individual and group projects.
Assessment: Students will be graded on the following items: journals, portfolios, presentations, written reports, tests, daily work, group work, and individual projects.
Core Standards
WF1.1 Apply knowledge of natural resource components to the management of wildlife and fish.
WF1.2 Identify fish and wildlife species.
WF1.3 Identify healthy habitat for wildlife and fish.
WF2.1 Discuss the importance of hunting/harvesting fish and wildlife species and the related responsibility.
WF2.2 Demonstrate processing techniques to use game and fish as food sources.
WF2.3 Dramatize safety practices related to wildlife and fish.
WF3.1 Differentiate fish and wildlife function and form in their daily lives.
WF3.2 Identify seasonal rituals of fish and wildlife species.
WF3.3 Diagnose wildlife and fish diseases.
Major Course Projects
- Identify predator/prey relationships.
- Create a habitat improvement plan.
- Examine movement of animals, e.g. migrations over land and through the air.
- Review local game and fish laws.
- Examine fish species to identify parts and function.
- Examine pros and cons of hunting animals and defend position.
- Review the economic impact of sportsmen on rural communities.
- Process game and make meat products.
- Investigate breeding patterns, rituals, and habits of fish and wildlife species.
- Learn concepts of taxidermy.
- Identify various species of fish and wildlife.
|
|
Ag Metal Fabrication Technology
18404
Course Description
Aim:
The Ag Metal Fabrication Technology course prepares students for careers in the metal fabrication industry in the Power, Structural & Technical Systems Career Pathway. Classroom and laboratory content will be enhanced by utilizing appropriate equipment and technology. Geometry, physical science, physics, English and human relations skills will be reinforced in the course. Work-based learning opportunities appropriate for this course are school-based enterprises and field trips. Opportunities for application of clinical and leadership skills are provided by participation in FFA activities, conference and career development events. Each student will be expected to complete a Supervised Agricultural Experience program.
Suggested grade level: 10th – 12th
Length: Semester Course
Prerequisites: None
Topics covered:
- Careers in metal fabrication
- Welding preparation and safety procedures
- Properties of materials
- Project design and construction procedures
- Welding fundamentals
- Shielded Metal Arc Welding (SMAW)
- Metal Inert Gas (MIG) welding, also known as Gas Metal Arc Welding (GMAW)
- Oxy-acetylene, brazing and torch cutting
- Plasma cutting
- Tungsten Inert Gas (TIG) welding, also known as Gas Tungsten Arc Welding (GTAW)
Instructional Philosophy and Delivery Plan
Expectation: Students will be expected to meet all course goals by demonstrating their understanding of the basic concepts of each topic area. In order to pass the course students will need a minimum of 65%.
Delivery Method: Instruction will consist of individual hands on activities and projects, group work, lecture, discussion, reading, writing, self-assessment and the use of technology. FFA activities and Supervised Agricultural Experience (SAE) programs will be incorporated into the course.
Community Involvement: Guest speakers from the community will be brought in throughout the course. Learning trips will be taken for various units in the course. Students will also have to use community resources to complete individual and group projects.
Assessment: Students will be graded on the following items: journals, portfolios, presentations, written reports, tests, daily work, group work, and individual projects.
Core Standards
AMF1.1 Discuss metal fabrication, related technologies and careers.
AMF1.2 Prepare different types of metal for welding.
AMF1.3 Create plans for project construction.
AMF2.1 Perform Shielded Metal Arc Welding (SMAW).
AMF3.1 Perform metal inert gas (MIG) welding.
AMF4.1 Perform oxyacetylene welding and brazing.
AMF5.1 Perform plasma cutting.
AMF6.1 Perform tungsten inert gas (TIG) welding.
Major Course Projects
- Create a chart/presentation comparing metals used in manufacturing by raw materials, tensile strength, fabrication process, and products made.
- Demonstrate different methods of cutting, marking, drilling, grinding, and preparing metals for fabrication.
- Demonstrate proper safety techniques while welding and wearing appropriate safety clothes, gloves, helmets, and safety glasses.
- Draw blueprints, select materials for project, create bill of materials, and calculate cost of project.
- Complete project/assignments related to process of Shielded Metal Arc Welding (SMAW).
- Complete project/assignments related to process of Metal Inert Gas Welding (MIG).
- Complete project/assignments related to process of oxyacetylene cutting, welding, and brazing.
- Complete project/assignments related to plasma arc cutting.
- Complete project assignments related to Tungsten Inert Gas Welding (TIG).
|
800 N. Main St. 
