UFV Agriculture Course Descriptions

Introduction to On-Farm Food Safety, Quality and Security (AGRI 212: 3 credits):

Prerequisites: Students should be familiar with basic record keeping, electronic mail and the world wide web before registering for this course. Those with limited or no experience with PCs should take CIS 100 or equivalent before enrolling in AGRI 212.

This course examines how agriculture addresses food issues with regard to safety, quality, security, biosecurity, and defense. Students will learn how agricultural policy, practices, and human resource management play key roles in these issues by understanding how they work and fit into related on-farm programs used today. Current industry and government recognized programs across all types of commodities, where available, will be used throughout the course to showcase the principles and methods used to control the risks associated with these issues. Actual case studies, field trips, and labs will be used to provide some hands-on experience where possible. Audit preparation and skills will also be introduced to help the future farm manager or auditor prepare for an audit experience in any of these areas

Introduction to the Health and Nutrition of Farm Animals (AGRI 237: 3 credits):

Prerequisites: None

This course covers and integrates the basic facts concerning the nature of nutrients and their metabolism with the use of common feedstuffs on farms. The students will study commercial production facilities and practices that lead to or prevent common livestock diseases. Conventional and new procedures used to prevent and control diseases will be covered.


Equine Production and Management (AGRI 238: 3 credits):

This course covers feeding, breeding, and management for horse owners. Topics include equine medical disorders, lameness, nutrition, facilities, reproduction management of both the mare and stallion, and equipment. Discussion of the different equine sectors and field trips will be included.


Management and Production of Poultry and Swine (AGRI 256: 3 credits):

This course covers feeding, breeding, and management for commercial and purebred swine operations. Topics include production, marketing, facilities, equipment; swine herd health, and genetics. This course will also cover the poultry industry in Canada, mainly in the Fraser Valley at the farm level.
The basics of feeding, breeding, and management of different types of poultry will also be covered Students will be required to participate in the care of departmental livestock outside of regular class hours. Field trips are required. 



Sustainable Soil Management (AGRI 311: 3 credits):

 Prerequisites: AGRI 204 or 30 hours’ university credit, or instructor’s permission

Sustainable soil management: stewarding soil as a virtually non-renewable resource. Topics include integrating soil, physical, biological and chemical properties’ information for practical soil management, the main processes of soil degradation—their causes and effects, soil conservation, tillage, soil classification systems and interpretation of soil survey maps. Students will be introduced to the role of geographic information systems, and global positioning equipment in sustainable land use and management. Field trips will be required.  



Sustainable Holistic Agriculture: Planning and Practices (AGRI 371: 3 credits):

 Prerequisite(s): AGRI 204, or instructor's permission: Agri 311 and Agri 247 recommended

The concepts of sustainability and holism are applied to agricultural planning and practices. The inter-related social, environmental and economic issues that comprise holistic enterprise planning are discussed and scientifically-sound, practical agri-production information for low-input sustainable systems is presented. Holistic operating practices for an agricultural business and The B.C. – Canada Environmental Farm Planning Program are explored.



Vegetable Crop Production: Science & Practice (AGRI 321: 3 credits):

 Prerequisite(s): AGRI 124, or 30 hours’ university credit, or instructor’s permission

Field production of commonly grown vegetable crops in British Columbia will be discussed. Topics include the biology, physiology and post harvest handling of the crop groups; site selection as influenced by environmental and economic conditions, field preparation, variety selection and cultivation practices. The culture of mushrooms and ginseng are covered as an essential part of the course. Field trips may be required outside regular class hours, including Saturdays. This course is offered live in even-numbered years, on-line in odd numbered years.


For more information email Agriculture@ufv.ca

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