Courses Offered
Principles of Agriculture Food and Natural Resources Grades: 9 – 12 Credit: 1
This introductory course allows students to develop knowledge and skills regarding career opportunities, personal development, globalization, industry standards, details, practices and expectations in the field of agriculture. The course also includes a history of the FFA, agricultural career development, leadership, communications, and parliamentary procedure. This is a course designed to enhance the agricultural comprehension of beginning students in Agricultural Science and Technology and includes soils, plants, animals, agricultural construction, food science, supervised occupational experience programs, and leadership.
Professional Standards in Agribusiness Grades: 10 – 12 Credit: 0.5
This course primarily focuses on leadership, communication, employer-employee relations, and problem solving as they relate to agribusiness. Opportunities are provided for students to learn through hands-on experience how to be a successful worker in the modern workplace. Through actual interviews, students learn how to present themselves in a professional manner while learning effective leadership, how to communicate effectively with groups and individuals, and how to demonstrate products while using Ag sales techniques in an Ag Trade Show.
Professional Communications Grades: 9 – 12 Credit: 0.5
This course blends written, oral, and graphic communication in a career-based environment. Careers in the global economy require individuals to be creative and have a strong background in computer and technology applications, a strong and solid academic foundation, and a proficiency in professional oral and written communication. Within this context, students will be expected to develop and expand the ability to write, read, edit, speak, listen, apply software applications, manipulate computer graphics, and conduct Internet research. **Course counts for Speech credit.
Food Technology & Safety Grades: 10 – 12 Credit: 1
To be prepared for careers in value-added and food processing systems, students need to attain academic skills and knowledge, acquire technical knowledge and skills related to value-added food processing and the workplace, and develop knowledge and skills regarding career opportunities, entry requirements, and industry expectations. This course examines the food technology industry as it relates to food production, handling, and safety. The course is designed to develop knowledge and skills related to food science, focusing on the innovation of biotechnology and concern for food-borne illness. This class will be directed towards food nutrition, principles of food preservation, labeling, and packaging as well as other quality control issues pertaining to today’s food industry. This class thoroughly covers the history of the meat industry inspection laws and slaughter regulations. This course is a prerequisite to the Meat Lab.
Agricultural Mechanics and Metal Technology Grades: 10 – 12 Credits: 1
To be prepared for careers in agricultural power, structural and technical systems, students need to attain academic skills and knowledge; acquire technical knowledge and skills related to power, structural, and technical agricultural systems and the industry; and develop knowledge and skills regarding career opportunities, entry requirements, industry certifications, and industry expectations.
Floral Design Grades: 10 – 12 Credit: 1
To be prepared for careers in floral design, students need to attain academic skills and knowledge as well as technical knowledge and skills related to horticultural systems and develop knowledge and skills regarding career opportunities, entry requirements, and industry expectations. To prepare for success students need opportunities to learn, reinforce, apply and transfer their knowledge and skills and technologies in a variety of settings. This course is designed to develop students’ ability to identify and demonstrate the principles and techniques related to floral design as well as develop and understanding of the management of floral enterprises. Through the analysis of artistic floral styles and historical periods, students develop respect for the traditions and contributions of diverse cultures. Students respond to and analyze floral designs, thus contributing to the development of lifelong skills of making informed judgments and evaluations. A fine art credit will be attained by all students who successfully complete this class.
Agribusiness Management & Marketing Grades: 11 – 12 Credit: 1.0
To be prepared for careers in agribusiness systems, students need to attain academic skills and knowledge, acquire technical knowledge and skills related to agribusiness marketing and management and the workplace, and develop knowledge and skills regarding career opportunities, entry requirements, and industry expectations. To prepare for success, students need opportunities to learn, reinforce, apply, and transfer their knowledge and skills in a variety of settings. This course is designed to provide a foundation to agribusiness management and the free enterprise system. Instruction includes the use of economic principles such as supply and demand, budgeting, record keeping, finance, risk management, business law, marketing, and careers in agribusiness. Students will research a company and products to present a marketing plan utilizing technology as well as oral and written communication skills. Offered as a Duel Credit for the Second Semester
Food Processing Laboratory Grades: 11 – 12 Credit: 2
Prerequisite: Food Technology & Safety
This course focuses on the food processing industry with special emphasis on the handling, processing, and marketing of food products. The course provides practical applications of meat processing procedures, including fabrication of red meat, poultry, game, and fish into wholesale and retail cuts. Students practice procedures relating to safe manufacture of foods through hygienic food handling and processing. Students also identify market considerations for meat processing.
Food Processing/ Market Grades:11-12 Credit: 1
Prerequisite: Food Technology & Safety
This course focuses on the food processing industry with special emphasis on the packaging, sale, marketing and distribution of food products. The course provides practical applications of working in a retail situation with customers. Students will work in the onsite
Agricultural Equipment Design and Fabrication Grade: 11-12 Credits: 1
Prerequisite: Agricultural Power Systems
In Agricultural Equipment Design and Fabrication, students will acquire knowledge and skills related to the design and fabrication of agricultural equipment. To prepare for careers in mechanized agriculture and technical systems, students must attain knowledge and skills related to agricultural equipment design and fabrication. To prepare for success, students reinforce, apply and transfer their academic knowledge and technical skills in a variety of settings.
Agricultural Structures Laboratory and Field Experience Grades: 11-12 Credits: 1
Prerequisite: Food Tech and Safety
Agricultural Structures Laboratory and Field Experience is designed to provide students a laboratory and/or field experience opportunity. To prepare for careers in agriculture, food and natural resources, students must acquire knowledge and skills that meet entry requirements and industry expectations. To prepare for success, students need opportunities to learn, reinforce, apply and transfer academic knowledge and technical skills in a variety of settings.
Advanced Floral Design Grades: 11 – 12 Credit: 1
Prerequisite: Principles of Floral Design
In this course, students will build on the knowledge base from Floral Design and are introduced to more advanced floral design concepts, with an emphasis on specialty designs. This course focuses on building skills in advanced floral design and providing students with a thorough understanding of the design elements and planning techniques used to produce unique specialty floral designs.
Wildlife, Fisheries and Ecology Management Grades: 10 – 12 Credit: 1
To be prepared for careers in natural resource systems, students need to attain academic skills and knowledge, acquire technical knowledge and skills related to natural resources, and develop knowledge and skills regarding career opportunities, entry requirements, and industry expectations. To prepare for success, students need opportunities to learn, reinforce, apply, and transfer their knowledge and skills in a variety of settings. This course examines the management of game and non-game wildlife species, fish, and Aqua crops and their ecological needs as related to current agricultural practices. Students in this course will also receive their Texas Parks and Wildlife Hunter Education Certification as well as their Texas Parks and Wildlife Boater Safety Certification.
Range Ecology and Management Grades: 11-12 Credit: 1
Prerequisite: Wildlife, Fisheries and Ecology Management
Range Ecology and Management is designed to develop students’ understanding of rangeland ecosystems and sustainable forage production.
Advanced Animal Science Grades: 11 – 12 Credit: 1
Prerequisite: 1 credit in AFNR Cluster Preferably Principles of Ag Food and Natural Resources. Student must have successfully completed two courses of math and science. Course counts as an advanced science credit.
To be prepared for careers in the field of animal science, students need to attain academic skills and knowledge, acquire knowledge and skills related to animal systems, and develop knowledge and skills regarding career opportunities, entry requirements, and industry standards. This course examines the interrelatedness of human, scientific, and technological dimensions of livestock production. Instruction is designed to allow for the application of scientific and technological aspects of animal science through field and laboratory experiences. In order to use this course as the 4th science you must take Biology your 9th grade year and it is recommended that you take another science course concurrently.
Practicum in Food Processing Grade:12 Credit: 2
The Practicum in Food Processing is designed to give students supervised practical application of knowledge and skills in relation to the Food Processing Industry. The course provides practical applications of meat processing procedures, including fabrication of red meat, poultry, game, and fish into wholesale and retail cuts. Students practice procedures relating to safe manufacture of foods through hygienic food handling and processing. Students also identify market considerations for meat processing.
Agriculture Leadership, Research and Communications Grade: 12 Credit: 1
Prerequisite: Agriculture Business and Management
Agriculture Leadership, Research and Communications will focus on challenging Agriculture, Food and Natural Resources (AFNR) students to use higher level thinking skills, develop leadership abilities, employ standard research principles, and communicate agricultural positions effectively with all stakeholders.
Project Based Research Grade: 11-12 Credit: 1
Prerequisite: Wildlife, Fisheries and Ecology Management
Project Based Research is a course for students to research a real-world problem. Students use scientific methods of investigation to conduct in-depth research. To attain academic success, student must have opportunities to learn, reinforce, apply and transfer their knowledge and skills in a variety of settings.
Horticulture Science Grade: 10-12 Credit: 1
Prerequisite: Principles of Agriculture, Food and Natural Resources
A course designed to develop skills in the production of greenhouse/nursery plants and the maintenance of plant growth and propagation structures. The course emphasizes production of fruit, nut and vegetable crops. Students will learn plant identification and growth techniques.
PRINCIPLES OF ARTS, AUDIO/VIDEO TECHNOLOGY, AND CO; GRADES 11 - 12 1 UNIT
This course is designed to introduce the student to the field of broadcast communication, and to provide training and practical experience in utilizing basic on air, copy writing, and production techniques while working at the districts radio station. The student will learn the basic science behind audio, the use and operation of audio production tools, the operation of radio studio equipment, radio production techniques, standard American English diction, articulation, and enunciation, industry standards for radio copy writing, the typical organization structures found in commercial radio stations, the basics of radio programming and formatting, and the organization and government regulations of the broadcast industry. This course will follow the coherent sequence of Career and Technology courses in the field of Ag Communications/Business. Prerequisite: VOTS, Professional Communications. Mandatory for VOTS (Voice of the Stampede) members.