Course Descriptions
AGRI 1000 Agricultural Ecosystems (A)
CREDIT HOURS: 3
This course is an introduction to agriculture and food systems. The principles of agricultural production as studied in the disciplines of animal science, plant science, agricultural engineering, and soil science will be integrated to give a comprehensive view of agricultural ecosystems. Course work will include lectures, laboratories, problem-solving exercises, and small-group work. The course will expose students to issues and raise questions to be considered during the remainder of their undergraduate careers. The goals of this course are to provide students with knowledge of the application of science to agriculture, and to assist students to understand the integrated nature of agriculture and food systems in both regional and global contexts. Associated course goals are to develop communication and independent learning skills and the ability to function effectively in team situations, and to stimulate students to think critically, logically, and quantitatively while respecting the values and ideas of others.
NOTES: Fall semester
FORMAT:
FORMAT COMMENTS: lab and/or tutorial 2 hours per week.
LECTURE HOURS PER WEEK: 3
AGRI 1200 Introduction to the Humanities and Social Sciences (A, H)
CREDIT HOURS: 3
What do the terms “humanities” and “social sciences” mean? What do the various disciplines included under these two terms share, how do they differentiate themselves from one another, the natural sciences, and other ways of knowing? What are the arguments for the continued value of studying in the humanities and social sciences and how might these affect the choices of humanities and social science students today? And how can these disciplines allow us to address the unprecedented issues facing humankind? The course aims to both inspire and provide the necessary skills to approach these big issues. Emphasis will be placed on the intersection of humanities and social sciences with business and the natural sciences to examine and solve issues within the context of food and agriculture.
FORMAT:
LECTURE HOURS PER WEEK: 2
TUTORIAL HOURS PER WEEK: 1
EXCLUSIONS:
ASSC 1300,
ASSC 1400
AGRI 2000 Introduction to Organic Agriculture (A)
CREDIT HOURS: 3
This course is recommended for students looking for an introduction to organic agriculture. The course consists of five modules: What is organic agriculture?, Organic Certification, The agroecosystem farm, Introduction to organic crop production, and Introduction to organic livestock production. Students will be encouraged to participate in group discussions throughout the course.
FORMAT: Online Delivery
FORMAT COMMENTS: Guided self-learning through online modules
AGRI 2001 Internship
CREDIT HOURS: 3
The main objective of the undergraduate internship course is to help facilitate the development of the skills, knowledge, and experiences necessary to be successful in a workplace related to the student's area of study. The spring/summer internship hosted by an agricultural enterprise (other than a home farm or business), a government agency, or other relevant employer, is designed to enhance student learning by allowing the students to gain supervised, on-the-job work experience in a field of employment that matches the student's career interests. Students are to analyze the tasks and operations that are a function of the business or operation and detail the activities, skills, knowledge and understanding that provide evidence of competent performance of those operations. The course coordinator will assist in finding appropriate placements; however, the student is responsible for applying for and obtaining the internship placement. Students, in collaboration with their employer and course coordinator, will also set personal learning objectives and workplace performance objectives that will strengthen their skill-set and enhance leadership skills. This Internship is available to students in Undergraduate and Technology programs in the Faculty of Agriculture after the successful completion of one year of study.
FORMAT: Experiential Learning
FORMAT COMMENTS: This is a 12 - 16 week (35hr/wk or equivalent work placement.
AGRI 2002 Mi'kmaw Natural Resources (A) (H)
CREDIT HOURS: 3
Through collaboration and partnership with local Mi'kmaw knowledge keepers, this course will introduce students to indigenous practices of being custodians of the land and animals. Students will have the opportunity to interact with Mi'kmaw Community leaders and gain a greater understanding of what it means to live and learn in Mi'kam'ki.
FORMAT:
- Seminar
- Experiential Learning
- Online Delivery
- Other (explain in comments)
FORMAT COMMENTS: Field trips
LECTURE HOURS PER WEEK: 3
AGRI 3001 Issues in Agricultural Health and Safety (A, H)
CREDIT HOURS: 3
This course describes the health and safety situation in agriculture with a particular focus on explaining the underlying reasons for the high rates of injury, illness, and death in the farming industry. Health behaviour theories are used to identify factors that may lead farm workers to engage in actions that place them at elevated risk to experience an accident or disease. Potential mechanisms to reduce the incidence of injury, illness, and death through educational programs, engineering solutions, regulatory and policy initiatives and social change programming are also examined.
FORMAT: Online Delivery
PREREQUISITES: Third-year standing
AGRI 3302 Measuring Food Sustainability (A)
CREDIT HOURS: 3
Why is measuring food sustainability important? We are becoming increasingly aware of the impacts that our food systems have on the sustainability of our planet, the livelihoods of our food producers, and equitable accessibility for individuals. Integrating the expertise of numerous faculty and community leaders, this field course explores how food sustainability is measured and evaluated across different disciplines. Daily hands-on, active, and experiential learning is emphasized throughout the course. The course activities and assessments range from agricultural biodiversity monitoring via beetle surveys to a summative design challenge exploring a possible solution to a food sustainability measurement challenge.
NOTES: This is a two-week intensive course with time split between Dal’s Halifax campus (five days) and Truro campus (five days). As part of the course auxiliary fee, course transportation and accommodation at Dalhousie Residences will be provided for students for the week they are away from their home campus; however, food and meals are not included, and students will be responsible for their own food expenses.
FORMAT: Experiential Learning
FORMAT COMMENTS: This field course is 3-credit hours condensed into a 10-day period. Therefore, you are expected to set aside sufficient time for personal involvement & reflection with the course materials, and expect to devote approximately 8 hours per weekday with your instructors and peers, as well as some evening and weekend work. The immersive nature of this course means that you should make full attempt to remove other commitments that might be in conflict (i.e., part-time employment).
CROSS-LISTING:
SUST 3302.03
RESTRICTIONS: Third year status or above
EXCLUSIONS:
SUST 3302.03
AGRI 4000 Issues in Agriculture, Rural Society, and Environment (A, H)
CREDIT HOURS: 3
This course allows senior students in all disciplines to discuss current topics of interest to agricultural professionals. These topics could include soil degradation, integrated pest management, antibiotics in feed, the occupation of farming, animal welfare, etc. Students will be given weekly required readings.
NOTES: This course has limited enrollment.
FORMAT: Seminar
FORMAT COMMENTS: 3 hour seminar weekly
PREREQUISITES: Third-year standing
AGRI 4001 Agriculture, Food and Well-being (A & H)
CREDIT HOURS: 3
This case-based course investigates local, regional, and global issues related to agriculture, food, and well-being. Learners will work together to develop practical solutions for real life cases thus enhancing their understanding of global economic and politicial forces shaping agriculture. This course will help students enhance their critical thinking skills and systems analysis capacity. Students will explore how agriculture and food are related to, interconnected with or impacted by people, the land and environment, and ultimately social/economic well-being. The course is team taught with faculty from the following disciplines: animal science, plant science, environment science, engineering, food science and social sciences. Industry leaders also are involved as mentors.
FORMAT: Online Delivery
LECTURE HOURS PER WEEK: 3
PREREQUISITES: Third-year standing
EXCLUSIONS: AGRI 5780.03