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Course overview
A learner achieving this course will be able to apply sound food safety principles by identifying risk factors in food contamination and applying preventative measures to ensure product safety. Learners will gain an understanding of sustainable agricultural practices as applied in the animal, plant and mixed farming sub fields. This course focuses on the application of food safety principles in primary agriculture. They will be able to participate in, undertake and plan farming practices with knowledge of their environment. This unit standard will instill a culture of maintenance and care for both the environment as well as towards farming infrastructure and operations.
Requirements
- Be able to read and write
- Grade 12
- Be willing to learn
Curriculum for this course
21 Lessons
02:30:00 Hours
RECOGNIZE AND REPORT ON COMMON INSECTS ASSOCIATED WITH THE SPECIFIC AGRICULTURAL ENTERPRISE
4 Lessons
00:30:00 Hours
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Introduction
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Insect – Pest and beneficial
.
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Insect pest management
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Quiz
0:30:00
RECOGNIZE COMMON SYMPTOMS OF DISEASES.
6 Lessons
00:30:00 Hours
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2.1 Fungal diseases
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2.2 Bacterial Diseases
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2.3 Plant Viruses
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2.4 Disease management Strategies
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2.5 Chemical Control of Fungal Diseases
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Quiz
0:30:00
IDENTIFY BY COMMON NAME THE TYPES OF WEEDS PRESENT IN THE FIELD.
4 Lessons
00:30:00 Hours
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3.1 Weeds Description
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3.2 Weed Control
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3.3 Biological Control
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Quiz
0:30:00
OLD AND NEW DAMAGE IS OBSERVED AND DISTINGUISHED BETWEEN AND REPORTED ON
3 Lessons
00:30:00 Hours
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4.1 Introduction
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4.2 Monitoring methods
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Quiz
0:30:00
MONITOR PESTS, ASSIST WITH SCOUTING, AND EXPLAIN LACK OF PEST REDUCTION POST-SPRAYING.
3 Lessons
00:00:00 Hours
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5.1 Scouting
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5.2 Estimating percent leaf change
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5.3 Hygiene
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Summative Assessment
1 Lessons
00:30:00 Hours
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Assessment
0:30:00
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