Year 13 Plant and Animal Science
Course Description
Teacher in Charge: Ms A. Garmey.
Course Description: In this course students develop an understanding and appreciation for the size and importance of the Primary Industries in New Zealand. They will investigate the production, marketing and related market forces of at least 2 products in depth.
Possible topics include:
Investigation into product attributes and consumer preference.
Production processes of 2 significant primary products. (kiwifruit and lamb)
The market forces that have an effect on supply and demand of primary products.
Impact of primary production on the environment.
Plant growth and lifecycles
An overview of the production horticulture industry.
Assessment: Achievement and/or Unit Standards up to 20 credits.
Prerequisites: An interest in Agriculture/Horticulture and the Primary Industries. At least 40 credits in Level 2 NCEA.
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Agricultural and Horticultural Science 3.1 - Carry out an investigation into an aspect of a New Zealand primary product or its production
NZQA Info
Agricultural and Horticultural Science 3.2 - Research and report on the impact of factors on the profitability of a New Zealand primary product
NZQA Info
Agricultural and Horticultural Science 3.3 - Demonstrate understanding of how market forces affect supply of and demand for New Zealand primary products
NZQA Info
Agricultural and Horticultural Science 3.4 - Demonstrate understanding of how the production process meets market requirements for a New Zealand primary product(s)
NZQA Info
Agricultural and Horticultural Science 3.5 - Analyse a New Zealand primary production environmental issue
Approved subject for University Entrance
Number of credits that can be used for overall endorsement: 24
Only students engaged in learning and achievement derived from Te Marautanga o Aotearoa are eligible to be awarded these subjects as part of the requirement for 14 credits in each of three subjects.
Disclaimer
Courses offered will be subject to sufficient students taking them up and are not necessarily guaranteed to run.