Agricultural Management (AGMT)

AGMT 001 Agriculture Economics 3 unit(s)
Hours: 3 Lecture/Discussion
Introductory course focusing on microeconomic principles of resource allocation, production, cost and market price equilibrium with primary application to farms and agribusinesses. Examination of different market structures and their economic effect on agricultural products and resources. Methods of selecting optimal levels of agricultural production. (C-ID AG-AB124)
AGMT 005 Agriculture Managerial Accounting 3 unit(s)
Hours: 3 Lecture/Discussion
1 Lab
Equivalent Course: AGMT 105
Application and analysis of accounting information for farm and agribusiness management; integration of economic, and financial principles in preparing business plans; equipment cost control and crop enterprise accounting methods; capital investment and profit performance; introduction to computerized farm accounting systems.
Prerequisites: AGMT 104 or equivalent college course with a minimum grade of C.
AGMT 006 Agriculture Sector Analysis 3 unit(s)
Hours: 3 Lecture/Discussion
Equivalent Course: AGMT 101
Aggregate analysis of agricultural economics. Topics include domestic and international forces affecting all parts of the agricultural supply chain, fiscal and monetary policy, trade, agricultural credit, price support, food programs, debt accumulation, agribusiness asset values and income levels.
AGMT 102 Ag Sales and Marketing 3 unit(s)
Hours: 3 Lecture/Discussion
This course involves the study of principles and practices of the selling process: selling strategies and approaches, why and how people buy, prospecting, territory management, and customer service. Additional topics for exploration include self-management, communication, interpersonal skills necessary to develop managerial abilities, leadership qualities, and facilitation of teamwork within the agribusiness sector. Students will gain experience through role-play, formal sales presentations, and job shadowing. The course content is organized to give students an in-depth understanding of the factors and influences that affect the agribusiness industry on a day-to-day basis. Application of these concepts and methods occurs through hands-on projects developing solutions for agriculture business. (C-ID AG-AB112)
AGMT 103 Intro to Agriculture Business 3 unit(s)
Hours: 3 Lecture/Discussion
Provides a basic understanding of the business and economics of the agricultural industry; an introduction to the economic aspects of agriculture and their implications to the agricultural producer, consumer and the food system; management principles encountered in the day to day operation of an agricultural enterprise as they relate to the decision-making process. (C-ID AG-AB104)
AGMT 104 Agriculture Accounting 3 unit(s)
Hours: 2.5 Lecture/Discussion
1.5 Lab
The study of the principles of agricultural accounting systems and types of records, their use and how to compute and use measures of earnings and cost of production to improve agribusiness efficiency. Farm income tax, Social Security, and employee payroll records also included. Application of these concepts and methods through hands-on projects developing computer-based solutions for agriculture business. (C-ID AG-AB128)
AGMT 108 AG Business Computer Apps 3 unit(s)
Hours: 3 Lecture/Discussion
1 Lab
Equivalent Course: AGMT 108AB
Computer use in the workplace with emphasis on agribusiness situations. Computer applications including word processing, spreadsheets, databases, and presentation managers will be covered. Also included will be accessing information through the Internet, telecommunications, an introduction to web page design and other software appropriate to agribusiness. Students will apply these concepts and methods through hands-on projects, developing computer-based solutions for agriculture business. (C-ID AG-AB108)
AGMT 201 Intro. to Food Safety Mgmt. 3 unit(s)
Hours: 3 Lecture/Discussion
Introduction to management principles of food safety, including the importance of Good Agricultural Practices and Good Manufacturing Practices. Identification of potential food safety hazards, sources of contamination, and the U.S. regulatory agencies that enforce the food safety standards. Introduction to the HACCP approach to food safety.