| Semester 1, 2022 Online | |
| Units : | 1 |
| Faculty or Section : | Faculty of Health, Engineering and Sciences |
| School or Department : | School of Agriculture and Environmental Science |
| Grading basis : | Graded |
| Course fee schedule : | /current-students/administration/fees/fee-schedules |
Staffing
Examiner:
Overview
Continued crop production is critical to the health of the Australian economy. It is essential that individuals supporting the agricultural industries are familiar with the principles and methods of production of the major field crops, pasture plants and horticultural species used in Australian farming systems. Such knowledge and associated critical and creative thinking agriculture graduates will require to ensure that crop productivity continues in a landscape with increasing constrained biophysical resources. Knowledge of the impacts of cropping practices on soil, water and other species will also be important so graduates can contribute to the sustainability of the broader agricultural landscape. Understanding the pressures facing food producers in ensuring sufficient, safe and nutritious food for world populations will prepare graduates for the future opportunities and challenges in the agricultural sphere.
This course outlines the characteristics and growing approaches of the main plant species used in Australian farming systems. The characteristics of field crops, pasture plants and horticultural species are outlined. Land preparation, planting approaches, fertiliser use and irrigation systems are also detailed. The major biological threats to crop health are discussed including weeds, microbial diseases and insect and vertebrate pests. The impacts of cropping on environmental health are explored. The course finishes with an exploration of food security in the 21st century.
Course learning outcomes
On successful completion of this course students should be able to:
- explain the characteristics of the main field crops, pasture plants and horticultural species used in Australian farming systems;
- apply competence in the design and analysis of crop production systems;
- apply an appreciation of the principles of crop and pasture production used in Australian cropping systems;
- critically evaluate the main biological threats to crop health;
- integrate knowledge of the interactions between cropping systems and the landscape in which they reside;
- critically evaluate the natural, demographic, logistical, economic and political pressures facing food producers.
Topics
| Description | Weighting(%) | |
|---|---|---|
| 1. | Characteristics of crop species and cultivars I. Field crops | 5.00 |
| 2. | Characteristics of crop species and cultivars II. Pasture plants | 5.00 |
| 3. | Characteristics of crop species and cultivars III. Horticultural species | 5.00 |
| 4. | Land preparation, tillage and planting approaches | 10.00 |
| 5. | Fertiliser use | 10.00 |
| 6. | Harvesting | 15.00 |
| 7. | Crop protection (weeds, diseases and pests) | 5.00 |
| 8. | Plant production systems I: dryland production | 10.00 |
| 9. | Plant production systems II: irrigation production | 15.00 |
| 10. | Plant production systems III: Small-holder and peri urban production | 5.00 |
| 11. | Impacts of cropping on soil, water and other species | 5.00 |
| 12. | Food security in the 21st century | 10.00 |
Text and materials required to be purchased or accessed
(Available online for free at .)
Student workload expectations
To do well in this subject, students are expected to commit approximately 10 hours per week including class contact hours, independent study, and all assessment tasks. If you are undertaking additional activities, which may include placements and residential schools, the weekly workload hours may vary.
Assessment details
| Description | Group Assessment |
Weighting (%) | Course learning outcomes |
|---|---|---|---|
| Quiz | No | 10 | 1 |
| Report A1 of 2 | No | 12 | 1,2,3,4,5,6 |
| Planning document | No | 25 | 2,3,4,5 |
| Report A2 of 2 | No | 13 | 1,2,3,4,5,6 |
| Time limited online examinatn | No | 40 | 1,2,3,4,5,6 |