- Description
- Students are introduced to the management and development of an agrifood product or related service, focusing attention on government regulation and control, economic principles, product quality and safety, environmental impact and industry trends. Potential areas of investigation include cattle (beef or dairy), poultry, cereals, oil seeds, sugar beets, wine, fruits/vegetables and honey.
- Prerequisite
- AGR2050: Agrifoods 1
- Parameters
- Access to an agrifoods industry.
Outcomes The student will:
1 identify government legislation and policies that regulate practices within an agrifood industry
1.1 explain the role of government legislation in maintaining product quality and safety within an agrifood industry; e.g., inspection of raw materials, product grading, packaging and labelling, sanitation standards, safety regulations
1.2 describe the mandates of the following government agencies in maintaining product quality and safety:
1.2.1 Agriculture and Agri-Food Canada
1.2.2 Alberta Agriculture and Rural Development
1.2.3 Canada’s Office of Consumer Affairs
1.2.4 Health Canada
1.3 describe potential applications of the International Organization for Standardization (ISO) in regulating industry practices
1.4 describe the mandates of the following government agencies regarding industry use of land, water and air:
1.4.1 Alberta Environment
1.4.2 Environment Canada
2 describe techniques used to manage industry practices, including the application of economic principles, standards for product quality and safety, and measures to reduce environmental impact
2.1 apply knowledge of basic economic principles to management decisions within the industry; e.g., supply and demand, law of diminishing returns, comparative advantage
2.2 identify criteria and techniques for managing environmental impact; e.g., methods of effluent disposal, water treatment after use, soil conservation practices, use of biodegradable materials
2.3 explain how relevant supply systems may influence industry management; e.g., supply of raw materials, production volumes, access to markets
2.4 describe current issues regarding food quality and sustainable processing systems; e.g., food additives, preservatives and irradiation, use of organic and inorganic materials, effluent disposal and pollution
3 identify industry trends and opportunities for developing new agrifood products or related services
3.1 describe production and consumption patterns within Alberta, Canada and the global community
3.2 describe the impact of economic, environmental and social trends on practices within the industry; e.g., international trade and global competition, trade liberalization, rural and urban populations, food safety and consumer confidence, consumer preferences, support for research and development, environmental stewardship and sustainable development
3.3 describe opportunities for product research and development within the industry, including:
3.3.1 altering existing products or related services
3.3.2 developing new products or related services
3.3.3 developing new markets
3.4 predict future production on the basis of current trends and issues
4 demonstrate basic competencies
4.1 demonstrate fundamental skills to:
4.1.1 communicate
4.1.2 manage information
4.1.3 use numbers
4.1.4 think and solve problems
4.2 demonstrate personal management skills to:
4.2.1 demonstrate positive attitudes and behaviours
4.2.2 be responsible
4.2.3 be adaptable
4.2.4 learn continuously
4.2.5 work safely
4.3 demonstrate teamwork skills to:
4.3.1 work with others
4.3.2 participate in projects and tasks
5 create a transitional strategy to accommodate personal changes and build personal values
5.1 identify short-term and long-term goals
5.2 identify steps to achieve goals
Program of Studies 2010. Source document, © Alberta Education.