Introduction to Agriculture

Course Number:
AG 101
Transcript Title:
Introduction to Agriculture
Created:
Oct 31, 2026
Updated:
Oct 31, 2026
Total Credits:
3
Lecture Hours:
33
Lecture / Lab Hours:
0
Lab Hours:
0
Satisfies Cultural Literacy requirement:
No
Satisfies General Education requirement:
No
Grading Options
A-F, P/NP, Audit
Default Grading Options
A-F
Repeats available for credit:
0

Course Description

Introduces the core principles of agriculture as well as a historical timeline of agricultural development. Reviews the current challenges in the global food supply; the use of scientific models and research to improve yield, variety and safety; regulatory agencies and their roles; and economic models employed in agribusiness. Explores career opportunities. Audit available.

Course Outcomes

Upon successful completion of this course, students will be able to:

  1. Track the development of the modern global food system within a historical and geographical timeline.
  2. Recognize the challenges to the global food system.
  3. Recognize the wide-ranging scope of modern agriculture.
  4. Identify and recognize the role of regional governmental agencies and regulatory bodies that deal with agricultural production and delivery.
  5. Use state and regional agricultural research networks for problem solving.
  6. Survey potential agricultural careers and develop a plan of study to achieve desired direction/specialty.

Suggested Outcome Assessment Strategies

The determination of assessment strategies is generally left to the discretion of the instructor. Here are some strategies that you might consider when designing your course: writings (journals, self-reflections, pre-writing exercises, essays), quizzes, tests, midterm and final exams, group projects, presentations (in person, videos, etc.), self-assessments, experimentations, lab reports, peer critiques, responses (to texts, podcasts, videos, films, etc.), student generated questions, Escape Room, interviews, and/or portfolios.

Course Activities and Design

The determination of teaching strategies used in the delivery of outcomes is generally left to the discretion of the instructor. Here are some strategies that you might consider when designing your course: lecture, small group/forum discussion, flipped classroom, dyads, oral presentation, role play, simulation scenarios, group projects, service learning projects, hands-on lab, peer review/workshops, cooperative learning (jigsaw, fishbowl), inquiry based instruction, differentiated instruction (learning centers), graphic organizers, etc.

Required by department:

  • Visit regional Experiment Stations.

Course Content

Outcome #1: Track the development of the modern global food system within a historical and geographical timeline.

  • Expansion and timelines of historical agricultural societies

    • Transition from hunter/gatherer to domestication of plant and animal species

      • Beginning in 10,000 BCE

      • Independent centers of development in Fertile Crescent, East Africa, East Asia, and the Americas

    • Distinguish between hunter/gatherer societies and the cultural developments allowed by agriculture

      • seasonal movement and lack of full-time occupancy

      • art, population increases, trade centers, cities, technological developments

    • Second Agricultural Revolution beginning in 17th Century leads to mechanization and increased production of food volume

    • Industrial technical production capabilities post WWII changes in agriculture

  • Production zones and origins worldwide for common food items

    • Coffee, sugar, wheat, spices, tea, corn, potatoes, barley

Outcome #2: Recognize the challenges to the global food system.

  • Economic and environmental forces that can disrupt supply and demand

    • weather, disease, politics, trade, alliances, sharing and distribution of technology

  • Complexities in transporting crops to market and specific issues by crop

    • Distances from production zones, refrigeration, safety, marketing

  • Major geo-political issues in agriculture surrounding transport, safety, labeling, and finance

  • Environmental concerns related to agriculture

    • Climate change, pests and diseases, energy, water consumption

Outcome #3: Recognize the wide-ranging scope of modern agriculture.

  • Expansion of the traditional food, fiber, forest definition of agriculture

    • Food research and processing technological development

    • Growth and expansion in local agritourism market

    • Market forces’ impact on scales of agricultural operations

      • Commodity production vs small niche products

Outcome #4: Identify and recognize the role of regional governmental agencies and regulatory bodies that deal with agricultural production and delivery.

  • Historical need for regulation

  • Regional agencies and their roles (ODA, DEQ, SWCD)

  • National agencies and their roles (USDA, EPA, FDA, CDC)

Outcome #5: Use state and regional agricultural research networks for problem solving.

  • Purpose of the national land grant university system

    • The Morrill Act

    • Legislation to increase ag research, teaching, and extension to people who need it most to provide food for America

  • Services and specialties of the 5 county extension offices closest to CGCC (Wasco, Sherman, Gilliam, Hood River, Klickitat)

  • The role of private companies in food research and development in The Gorge.

Outcome #6: Survey potential agricultural careers and develop a plan of study to achieve desired direction/specialty.

  • Introduce year-end capstone project for Agricultural Management certificate.

  • Comprehensive resource list to students for career and employment resources

    • Develop through field visits, guest speakers and county extension agents

  • Networking with farmers, ranchers, wineries, research centers and small businesses dedicated to agricultural production

Suggested Texts and Materials