Vocational Agriculture – Principles And Practices For Level 2 Qualifications
$41.99

Vocational Agriculture – Principles And Practices For Level 2 Qualifications

By Thelma McCatty-Cover
US$ 41.99
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Book Description

‘Principles and Practices of Vocational Agriculture’ is a comprehensive text that prepares students at the Senior Secondary School, and Community College Levels for occupations as trained, certified, agricultural professionals. It is equally suitable for young farmers, and life-long learners seeking to acquire knowledge and skills in a range of agricultural vocations.
The content is presented in five parts - beginning with a review of some of the basic scientific principles underlying agricultural practices, and a discussion of new technologies in agriculture, food security, and climate change. Part 2 exposes learners to the roles, responsibilities, communication, and safety skills required in the workplace. Part 3 delves in-depth into the principles, and practices of crop production. Part 4 provides an equal focus on the principles, and practices of livestock production. The text concludes in part 5 with guidance on entrepreneurship, and agri-business practices.
This is an easy-to-use, practical resource that facilitates self-paced learning, and holds your interest with numerous original photographs, illustrations, instruction boxes, and review questions. Separate workbooks, and videos provide practical activities that are closely aligned to the information in the text, and that cover the knowledge, and skills required for Level 2 vocational qualifications.

Table of Contents
  • PART 1 - THE SCIENCE OF AGRICULTURE
    • CHAPTER 1 - SCIENCE AND TECHNOLOGY IN AGRICULTURE
  • 1.1 WHY AGRICULTURE
  • 1.2 SCIENCE AND AGRICULTURE
  • 1.3 TECHNOLOGY AND AGRICULTURE
  • 1.4 AREAS OF SPECIALIZATION IN AGRICULTURE
    • Chapter 2 - CRITICAL ISSUES
  • 2.1 FOOD SECURITY
  • 2.2 FOOD SAFETY
  • 2.3 CLIMATE-SMART AGRICULTURE
    • PART 2 - WORKPLACE PRACTICES
    • Chapter 3 - RESPONSIBILITIES AND INTERACTIONS
  • 3.1 TERMS AND CONDITIONS OF EMPLOYMENT
  • 3.2 ETHICS AND STANDARDS
  • 3.3 WORKPLACE RELATIONSHIPS
  • 3.4 RECORDKEEPING AND REPORTING
    • CHAPTER 4 - COMMUNICATION
  • 4.1 VERBAL AND NON-VERBAL COMMUNICATION
  • 4.2 WRITTEN COMMUNICATION
  • 4.3 CUSTOMER SERVICE
    • CHAPTER 5 - HEALTH AND SAFETY
  • 5.1 OCCUPATIONAL SAFETY AND HEALTH
  • 5.2 SAFE HANDLING OF HAZARDOUS SUBSTANCES
  • 5.3 SAFE HANDLING OF TOOLS AND EQUIPMENT
  • 5.4 SANITATION
  • 5.5 EMERGENCY PROCEDURES
    • PART 3 - CROP PRODUCTION
    • CHAPTER 6 - UNDERLYING PRINCIPLES OF CROP PRODUCTION
  • 6.1 PLANT CLASSIFICATION AND NOMENCLATURE
  • 6.2 PLANT STRUCTURES AND PROCESSES
  • 6.3 PLANT PESTS AND DISEASES
  • 6.4 BENEFICIAL ORGANISMS
  • 6.5 WEED BIOLOGY
  • 6.6 SOIL PHYSICAL AND CHEMICAL PROPERTIES
  • 6.7 PLANT NUTRITION
  • 6.8 IRRIGATION
  • 6.9 CROP PRODUCTION SYSTEMS
    • CHAPTER 7 - PLANT PROPAGATION
  • 7.1 RESOURCES USED IN PLANT PROPAGATION
  • 7.2 SEXUAL PROPAGATION
  • 7.3 VEGETATIVE PROPAGATION
  • 7.4 NURSERY CARE
    • CHAPTER 8 - CROP ESTABLISHMENT
  • 8.1 LAND PREPARATION
  • 8.2 PLANTING
  • 8.3 POST-PLANTING HUSBANDRY ACTIVITIES
  • 8.4 WASTE MANAGEMENT
    • CHAPTER 9 - CROP PROTECTION
  • 9.1 DETECTING PLANT PESTS AND DISEASES
  • 9.2 NON-CHEMICAL CROP PROTECTION MEASURES
  • 9.3 CHEMICAL CROP PROTECTION MEASURES
  • 9.4 PESTICIDE SAFETY PROTOCOLS
  • 9.5 PESTICIDE APPLICATION PROTOCOLS
    • CHAPTER 10 - HARVEST AND POST-HARVEST ACTIVITIES
  • 10.1 HARVESTING RESOURCES
  • 10.2 DETERMINING WHEN TO HARVEST
  • 10.3 HARVESTING AND TRANSPORTING CROPS
  • 10.4 POST-HARVEST HANDLING
    • PART 4 - LIVESTOCK PRODUCTION
    • CHAPTER 11 - UNDERLYING PRINCIPLES AND PRACTICES OF LIVESTOCK PRODUCTION
  • 11.1 ANIMAL CLASSIFICATION AND NOMENCLATURE
  • 11.2 LIVESTOCK PRODUCTION SYSTEMS
  • 11.3 LIVESTOCK HEALTH AND SAFETY PROTOCOLS
  • 11.4 LIVESTOCK NUTRITION
  • 11.5 RECORDKEEPING
    • CHAPTER 12 - SMALL RUMINANTS
  • 12.1 INTRODUCTION
  • 12.2 RESOURCES USED IN REARING SMALL RUMINANTS
  • 12.3 HEALTH ISSUES OF SMALL RUMINANTS
  • 12.4 REPRODUCTION AND EARLY CARE
  • 12.5 SMALL RUMINANT HUSBANDRY PRACTICES
    • ChAPTER 13 - CATTLE
  • 13.1 INTRODUCTION
  • 13.2 RESOURCES USED IN CATTLE REARING
  • 13.3 HEALTH ISSUES OF CATTLE
  • 13.4 REPRODUCTION AND CARE OF CALVES
  • 13.5 CATTLE HUSBANDRY PRACTICES
  • 13.6 MILK PRODUCTION
  • 13.7 PASTURE MANAGEMENT
    • CHAPTER 14 - Pigs
  • 14.1 INTRODUCTION
  • 14.2 RESOURCES USED IN REARING PIGS
  • 14.3 HEALTH ISSUES OF PIGS
  • 14.4 REPRODUCTION AND CARE OF YOUNG PIGS
  • 14.5 PIG HUSBANDRY PRACTICES
    • CHAPTER 15 - RABBITS
  • 15.1 INTRODUCTION
  • 15.2 RESOURCES USED IN REARING RABBITS
  • 15.3 REPRODUCTION AND CARE OF YOUNG RABBITS
  • 15.4 HEALTH ISSUES OF RABBITS
  • 15.5 RABBIT HUSBANDRY PRACTICES
    • CHAPTER 16 - Chickens
  • 16.1 INTRODUCTION
  • 16.2 RESOURCES USED IN REARING CHICKENS
  • 16.3 HEALTH ISSUES OF CHICKENS
  • 16.4 BROILER HUSBANDRY PRACTICES
  • 16.5 LAYER HUSBANDRY PRACTICES
    • PART 5 - ENTREPRENEURSHIP
    • CHAPTER 17 - ESSENTIALS OF ENTREPRENEURSHIP
  • 17.1 INTRODUCTION
  • 17.2 GETTING STARTED IN ENTREPRENEURSHIP
  • 17.3 LEGAL FRAMEWORK
  • 17.4 BUSINESS MANAGEMENT PRACTICES
    • APPENDIX 1 – BASIC PRINCIPLES OF MATTER
    • APPENDIX 2 – EXAMPLES OF RECORDKEEPING FORMS IN CROP PRODUCTION AND HARVESTING
    • APPENDIX 3 – EXAMPLES OF RECORDKEEPINGFORMS IN LIVESTOCK PRODUCTION
    • GLOSSARY
    • INDEX
    • AUTHORS AND CONTRIBUTORS
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