Note: Active immunization against tetanus (available through Student
Health Services) is a prerequisite for registration in any laboratory course
in agriculture and for any student employment on the University Farm.
Note: Cost to the student of extended field trips will vary each semester
depending upon itinerary. The student should ask the course instructor.
10. Dimensions in Agriculture (1)
Survey of current social and economic developments and employment opportunities
in modern agriculture and related agribusiness areas. Individual career
planning.
27. Agribusiness Mathematics (3)
Not open to students with credit in Bus Ad 21 or Math 29, or equivalent.
Fundamental operations, percentage and interest, bank account reconciliation,
equations, ratio and proportion, averages, areas and volumes, square root,
measurement sygems; applications to milk mixtures, fields, rations, tanks,
silos, soils, lumber, concrete, personal buying and loans.
31. Agricultural Economics (3)
Prerequisite: Econ 1A. Farm credit, taxation, marketing and commnodity problems;
government agencies and farm price structures.
80. Undergraduate Research (1-4; max total 4)
Open to freshmen and sophomores with permission of instructor. May not be
substituted for course requirements in major. Exploratory work on a suitable
agri-problem in agricultural education, agricultural mechanics, dairy industry,
or food science.
112. Farm Management (3)
Prerequisite: junior standing. Farm management; basic economic principles
relating to farm management; organizing the individual farm unit; balancing
crop and livestock enterprises; farm business administration. (2 lecture,
3 lab hours)
151. Farm Accounting (3)
Prerequisite: Econ 1A, Ag 27, or permission of instructor. Farm accounting
systems, farm records, budgets, income tax returns. (2 lectures, 3 lab hours)
180. Undergraduate Research (1-4; max total 4)
Open to juniors or seniors with permission of instructor. May not be substituted
for course requirements in major. Exploratory work on a suitable agricultural
problem in agricultural education, agricultural mechanics, dairy industry,
enology, or food science.
190. Independent Study (1-3; max see reference)
See Regulations and Procedures -- Independent Study.
186. Methods of Teaching Vocational Agriculture (3) (Former Ag
186)
Prerequisite: E Ed 105; S Ed 163 or permission of instructor. Philosophy
and teaching techniques in general agriculture; organization of teaching
materials; professional standards for teachers.
187. Vocational Education (2)
Prerequisite: AgEd 186. Philosophy and organization of vocational education;
educational priniciples for agriculture.
188. Group Study in Agricultural Mechanics (2)
Agricultural mechanics in the vocational agriculture program; organization
of course of study and implementation of program; demonstration and analysis
of teaching techniques.
15. Agricultural Mechanics (2)
Mechanical skills in field of agriculture; selection, care and use of
common farm tools; projects of wood and metal in farm appliances. (1 lecture,
3 lab hours)
17. Farm Tractors (2)
Operation and maintenance of farm tractors; operation of farm tractor under
field conditions; service, maintenance and minor repair of gas, diesel,
and butane type engines of wheel and crawler type. (1 lecture, 3 lab hours;
and total of 5 hours of field operation.)
18A-B. Agricultural Welding (2-2)
Prerequisite or concurrently: AgM 15. (A) Arc and oxyacetylene welding as
a tool of construction and repair in the farm shop; brazing; building up
worn parts; burning with hand torch. (B) Hard facing by arc and gas welding;
AC and DC welding and application to farm construction and repair; welding
projects and farrn appliances. (1lecture, 3 lab hours)
25. Agricultural Drafting (2)
May be taken concurrently with AgM 15. Use of drafting instruments, lettering,
dimensioning, scale drawings and working drawings of projects in agricultural
mechanics; elementary plan and perspective drawings of small buildings.
(1 lecture, 3 lab hours)
81. Farm Structures and Equipment (2)
Prerequisite: AgM 15. Construction and repair of farm structures and equipment;
farm carpentry and constxuction principles; engineering principles, codes;
farmstead layouts and basic requirements of farm structures. (1 lecture,
3 lab hours)
91. Farm Surveying (2)
Prerequisite: sophomore standing or permission of instructor. Use of the
steel tape, level, transit and compass; field problems in chaining distances,
laying out building lines, profile leveling for irrigation ditches and drains,
land leveling, and measuring land areas. (1 lecture, 3 lab hours)
111. Rural Electrification (2)
Prerequisite: junior standing. Fundamentals of alternating current, wiring
practices, circuit layouts and problems, motor and branch circuit protection;
safe use of electricity; wiring of farmstead.
111L. Rural Electrification Laboratory (1)
Laboratory experiments to accompany AgM 111. (3 lab hours)
115. Farm Machinery (2)
Prerequisite: AgM 15. Study and operation of tillage tools, interaction
of the soil and tool; cotton, grain, and specialized harvesting machinery
and equipment. (1 lecture, 3 lab hours)
116. Farm Machinery (2)
Prerequisite: AgM 15. A study of farm machinery used in spring and summer
operations. Orchard and field spraying equipment, field and row crop planters,
cultivating tools, and haying machinery. (1 lecture, 3 lab hours)
121. Advanced Agricultural Welding (2)
Prerequisite: AgM 18A-B, Arc and gas welding processes in construction and
repair of farm equipment; inert arc welding; radiograph and shape burning;
aluminum and stainless steels; welding tests and design of welded structures.
(1 lecture, 3 lab hours)
131. Agricultural Fluid Power (2)
Prerequisite: junior standing or permission of instructor. Theory and practice
in the operation, service, adjustment, and function of the component parts
of fluid power systems. Design application of systems to farm machines.
(1 lecture, 3 lab hours)
151A-B. Farm Power (2-2)
Prerequisite: AgM 15. (A) Principles of the internal combustion engine;
adjusting, servicing, and minor repairs practical in farming operations.
(B) Overhauling and repairing of gasoline and diesel farm tractors and engines;
field servicing and repairing of auxiliary power plants on farm machinery.
(1 lecture, 3 lab hours)
158A-B. Unit Operations I and II (3-3) (Former V 158A-B)
Prerequisite: permission of instructor. Basic principles of plant operations
in the food industry. Application of chemistry and physics to transformation
of energy, heat transfer, flow of fluids, evaporation, heat exchange equipment,
distillation, and drying. (2 lecture, 3 lab hours)
159. Pumps and Motors (3)
Prerequisite: AgM 15, PlSc 50. Operation and study of centrifugal and deep
well turbines; testing of pumps and motors under operating conditions to
determine efficiency; installation, protective devices, maintenance and
proper selection of single and three-phase motors used on the farm. (2 lecture,
3 lab hours)
23. Dairy Foods and Man (3)
The history and geography, processes and processing of dairy products; their
description, composition, and nutritive values; current role of the dairy
industry and dairy foods.
53. Market Milk (3) (Former DS 53)
Prerequisite: AnSc 12 or permission of instructor. Principles of market
milk production, processing, and distribution; modem processing methods
and equipment. (2 lectures, 3 lab hours)
103. Manufacturing Dairy Products (3) (Former DS 111)
Prerequisite: junior standing or permission of instructor. Making common
varieties of cheese, mix making and freezing desserts, churning butter,
and culturing dairy products. (1 lecture, 6 lab hours)
113. Manufactured Dairy Products (3) (Former DS 112)
Prerequisite: DI 53 or 103, or permission of instructor. Chemistry, physics,
and mathematics applicable to the production of butter, concentrated products,
cheese, and ice cream.
123. Dairy Bacteriology (3) (Former DS 151)
Prerequisite: Mcrb 20. Bacteria, yeasts, and molds in manufacture of dairy
products. (2 lecture, 3 lab hours)
133. Dairy Plant Management (3) (Former DS 154)
Prerequisite: DI 53. Principles, practices, and problems in management of
modem dairy plants.
143. Marketing Milk Products (3) (Former DS 156)
Prerequisite: DI 53. Practices and principles of marketing and pricing dairy
products.
153. Dairy Inspection (3) (Former DS 165)
Prerequisite: AnSc 12, DI 53. Application of the California Agricultural
and the United States Public Health Codes to the inspection of dairies,
dairy plants, and dairy products.
163. Dairy Chemistry and Testing (3) (Former DS 185)
Prerequisite: Chem 2A-B. Milk constituents and application of chemical laboratory
tests as used in food plants. (2 lecture, 3 lab hours)
173. Evaluation of Dairy Products (3) (Former DS 189)
Prerequisite: DI 103. Evaluation, scoring, and grading dairy products; methods
of defect control. (2 lecture, 3 lab hours)
15. Enology (3) (Former V 15)
History and development of the wine industry; mechanics of various processes
and factors involved in wine making.
115. Wine Analysis and Production (5) (Former V 116)
Prerequisite: Chem 109, Enol 15, Mcrb 20 or 104, PlSc 127. Principles and
practices of preparation and analysis of dessert and table wines; operation
of plant equipment; controlled tests. (3 lecture, 6 lab hours)
165. Wine Technology (3) (Former V 160)
Prerequisite: permission of instructor. Technological study of winery equipment;
evaluation, location, and operation; sanitation procedures. (2 lecture,
3 lab hours; 3- or 4-day field trip)
175. Winery Management (3) (Former V 171)
Prerequisite: permission of instructor. Physical properties of a winery;
administrative organizational set-up; personnel; purchasing, packaging,
and shipping; local, state, and federal regulatory statutes.
1. Food Science and World Food Problems (3)
Modem food processing; world food problems; basic characteristics of processed
foods.
110. Food Chemistry (3)
Prerequisite: Chem 8 (or concurrent), or permission of instructor. Composition,
structure, and properties of food; chemistry of changes occurring during
processing and utilization.
120A-B. Food Engineering (3-3)
Prerequisite: Phys 2A-B, physical chemistry, or permission of instructor.
(A) Laws of thermodynamics, closed and open (control volume) systems; thermody-
namic properties; thermodynamic cycles, phase, and chemical equilibria;
gas dynamics. (B) Fluid flow, heat transfer, connection, radiation, heat
exchangers. (2 lecture, 3 lab hours)
130. Food Analysis (3)
Prerequisite: one year of general chemistry, qualitative analysis. Principles
of food analysis; sampling, separation, physical measurements, chemical
and biochemical techniques. (2 lecture, 3 lab hours)
140A-6. Food Processing (3-3)
Prerequisite: FS 110; Chem 8 (or concurrent), or permission of instructor.
(A) Food preservation by heat, low temperature, dehydration, fermentation,
and radiation. (B) Sanitation and control of microbiological problems involved
in processing and storing foods; case studies. (B: 2 lecture, 3 lab hours)
170. Food Microbiology 1 (3)
Prerequisite: Micro 20. Control of microorganisms in production and handling
of foods; microbiological methods of examining foods.
171. Food Microbiology 11 (2)
Food spoilage organisms and microbiological methods of examining foods.
(1 lecture, 3 lab hours)
191. Food Science Literature (1)
Prerequisite: senior standing. Review of recent literature.