Course Description: This is a year-long course that serves as an introduction to additional coursework available in the areas of agricultural mechanics, agricultural equipment repair, and plant science. Students will be exposed to concepts in welding, electricity, plumbing, woodworking, and FFA.
Course Description: Students disassemble and reassemble small gas engines as shop projects and will troubleshoot, diagnose, and repair engine problems. This course acquaints students with the elements and principles of two cycle and four cycle engines with the correct use of tools and parts.
ALIGNED WITH MJC
ALIGNED WITH MJC
Course Description: These courses develop entry-level job skills in shop safety, farm equipment safety, electrical ARC welding, MIG welding, and oxy-acetylene gas welding and cutting. Students will also learn to measure, layout, and fabricate shop projects. Students will assemble farm equipment and will be able to read shop manuals.
Course Description: These courses are a part of the sequence of courses designed to prepare students with the broad range of skills needed to continue into the Agriculture Mechanics Pathway. This course is designed for any student who wishes to further develop woodworking skills by covering shop and tool safety, use of hand tools and power tools, and finishing techniques.
ALIGNED WITH MJC
Course Description: Agricultural Biology is a laboratory science course designed for the college-bound student. The course emphasizes detailed knowledge of the biological principles of the following areas: molecular and cellular aspects of living things; structure and function of agricultural plants and animals; genetics; physiology; plant and animal diversity; and principles of classification, ecological relationships, and animal behavior.
Course Description: Agricultural Chemistry is a one-year, laboratory science course designed for the college-bound students with career interest in agriculture. Using agriculture as a learning vehicle, the course emphasizes the principles and practices of chemistry as a way to demonstrate the relevance of chemistry and Soil Science
in Agriculture.
Course Description: This course is designed to prepare students for post-secondary education and entry-level employment in the veterinary industry. This course allows students to learn about animal handling, care, body systems, laws & ethics, and more. Students are also able to get hands-on learning from utilizing our school farm in the spring semester. This class is articulated with MJC’s ANSC 55 course and can
earn 3 units .
ALIGNED WITH MJC
ALIGNED WITH MJC
ALIGNED WITH MJC
Course Description: This course is designed to provide students with artistic knowledge, perception, and skills using theories and principles of floral design as a media. Through the use of floral design technical skills, in conjunction with design vocabulary and content material, students will complete projects to further develop their artistic abilities using complex floral designs and creative expression.
Course Description: This course is designed to provide students with artistic knowledge, perception, and skills using theories and principles of floral design as a media in an advanced setting. Artistic perception and creative expression will be obtained by the students through a series of projects that will familiarize students with industry standards in floral design.
ALIGNED WITH MJC
Course Description: The purpose of the course is to provide basic knowledge and practical skills in the landscape industry, plants and materials, landscape design, landscape installation, and landscape maintenance. Students learn hands-on through the use of equipment.
Course Description: The purpose of this course is to develop student’s knowledge and understanding of our dependence on plants; plant life cycles; and structure of cultivated plants, soils, water, photosynthesis, respiration, vegetative growth, plant propagation, plant nutrition, crop production; and careers in the plant science field.
Course Description: This course allows students to learn about more than 30 different commodities grown here in California; the origins of their favorite foods; how to accurately and safely prepare them; and how to make sound consumer, economic and nutritional decisions. This class utilizes both classroom and laboratory instruction, and students will learn to use various appliances, equipment, and utensils to prepare food.
ALIGNED WITH MJC
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