TAYLORVILLE – The Introduction to Agriculture course provides students with a dynamic and engaging opportunity to explore the many facets of the agricultural industry while developing valuable leadership, communication, and career-readiness skills. Throughout the first half of the school year, students have examined the diversity of American agriculture, gaining a deeper understanding of where their food comes from and how agriculture impacts everyday life.
Students began the course by studying the different types of farming across the United States, including feed grain production in the Corn Belt, livestock agriculture, and specialty crop production such as cotton and tobacco. Through this unit, students learned how climate, rainfall, soil type, and geography influence agricultural practices in different regions and determine which crops are produced. One of the most impactful units focused on the National FFA Organization, where students explored the history of FFA, its evolution over time, and the leadership and personal growth opportunities it provides for students today.
Hands-on learning is a major component of the course. During a dairy foods unit, students learned how to evaluate and grade a variety of cheeses, ranging from mozzarella and mild cheddar to specialty cheeses such as gouda, havarti, and brie. These activities helped students better understand food quality, production, and the extensive work involved in bringing food from the farm to the grocery store.
Students also explored the scientific side of agriculture through units on biotechnology, natural resource conservation, agribusiness, and animal science technology. These lessons introduced students to modern agricultural careers and emphasized the importance of protecting soil and water resources for future generations. Communication and leadership development are woven throughout the course as well, with students practicing the FFA Creed and learning the differences between prepared and extemporaneous public speaking. While challenging, these activities help build confidence, public speaking skills, and essential communication skills.
More recently, students have studied poultry and beef meat cuts, connecting classroom learning to real-world applications and Supervised Agricultural Experience (SAE) projects completed by other FFA members. Students regularly demonstrate their understanding through presentations and projects, strengthening both their knowledge and presentation skills.
Although the class is only halfway through the school year, students have already gained extensive exposure to agricultural history, science, technology, and leadership. Looking ahead, the Introduction to Agriculture course will continue to explore animal systems while encouraging students to begin and develop their own SAE projects. The course serves as a strong foundation for future agricultural education classes and provides students with skills that extend far beyond the classroom.
TAYLORVILLE — Into to Ag student Carter Nieders gets some hands on learning experience in the classroom.
Submitted Photo