molecules such as carbohydrates, lipids, proteins, and nucleic acids; (B) compare the energy flow in photosynthesis to the energy flow in cellular respiration; and (C) investigate and identify the. Oil and Gas Production II (One Credit Adopted 2015. The student is expected to: (A) identify career development and entrepreneurship opportunities in the field of horticulture; (B) apply competencies related to resources, information, interpersonal skills, and systems of operation in horticulture; (C) demonstrate knowledge of personal and occupational safety practices in the workplace; (D) . This course must be taken concurrently with Practicum in Agriculture, Food, and Natural Resources and may not be taken as a stand-alone course. Some people want stability, order and safety in their life. (10) The student determines nutritional requirements compare and contrast essay between volleyball and basketball of ruminant and non-ruminant animals.
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(6) The student describes air quality associated with agricultural production. The student is expected to: (A) explain the relationship of rangeland to the environment; (B) discuss the interrelationships among water, alternative use, carrying capacity, and population; (C) identify and classify native, non-native, and invasive plants and animals in the rangeland ecosystem; (D) explore the use. The student is expected to: (A) practice equipment maintenance and sanitation procedures; (B) explain the factors that affect food palatability; (C) fabricate red meat, poultry, game, and fish into wholesale and retail cuts; and (D) demonstrate work ethics, customer relations skills, and management competencies consistent. Source: The provisions of this 130.30 adopted to be effective August 28, 2017, 130.31. (7) The student propagates greenhouse crops. (3) Wildlife, Fisheries, and Ecology Management examines the management of game and non-game wildlife species, fish, and aquacrops and their ecological needs as related to current agricultural practices. This course is recommended for students in Grades 9-12. The student is expected to: (A) identify how key organizational systems affect organizational performance and the quality of products and services related to agriculture, food, and natural resources; (B) demonstrate an understanding of the global context of agricultural industries and careers; and (C) describe the. To prepare for success, students need opportunities to learn, reinforce, experience, apply, and transfer their knowledge and skills in a variety of settings. A student may repeat this course once for credit provided that the student is experiencing different aspects of the industry and demonstrating proficiency in additional and more advanced knowledge and skills.