13AGH

Level 3 - Agricultural and Horticultural Science

Course Description

This course is designed for students who are interested in continuing in the agricultural or/and horticultural industries either at a tertiary level or who want to continue building management skills involved in New Zealand primary industries. Students who enter this course will study many aspects involved in the production, processes and marketing of New Zealand products. Internal assessments include understanding on farm practices to meet consumer preferences both domestically and internationally. Researching major factors that contribute to the profitability of an industry is an important component of this course and students develop important analysis skills. Other topics externally examined include production processes to meet market requirements for a New Zealand primary product and analyzing environmental issues that may challenge the production of primary products. 

The course aims: 

  • To prepare students for further study of agricultural and horticulture science at higher levels
  • To develop research, critical thinking and analysis skills
  • To continue to develop awareness of factors that challenge sustainable farming practices and how to mitigate these factors

Pre-requisites

Students wishing to undertake this course will need to have achieved at least 16 credits in Level 2 agricultural and horticultural science. Exceptions can be made on a case-by-case basis.

Course Specific Costs

$45 - consumable resources and field trip

Pathway

This course is primarily aiming at students wishing to undertake further study at tertiary level in agriculture or horticulture science, commerce, agribusiness and marketing in the primary industries. Typically students go on to study at Lincoln, Massey or Waikato universities in their chosen field.

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

This course is eligible for subject endorsement.

Total Credits Available: 19
Internal Assessed Credits: 10
External Assessed Credits: 9
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
A.S. 91528 v2
NZQA Info

Agricultural and Horticultural Science 3.1 - Carry out an investigation into an aspect of a New Zealand primary product or its production


Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0 *
Numeracy Credits: 0
A.S. 91529 v2
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


Level: 3
Internal or External: Internal
Credits: 6
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 6r,6w *
Numeracy Credits: 0
A.S. 91531 v2
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)


Level: 3
Internal or External: External
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 4r,4w *
Numeracy Credits: 0
A.S. 91532 v2
NZQA Info

Agricultural and Horticultural Science 3.5 - Analyse a New Zealand primary production environmental issue


Level: 3
Internal or External: External
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 5r,5w *
Numeracy Credits: 0
A.S. 93105 v17
NZQA Info

SCHL - Agriculture and Horticulture


Level: 3
Internal or External: External
Credits: 0
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 19
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 15
Total Numeracy Credits: 0

Approved subject for University Entrance

Number of credits that can be used for overall endorsement: 19

Disclaimer

Specific course content may change from what has been advertised in order to remain current and meet students' needs. 

The school has the right to make the best decision based on both staffing, and overall student interest, when preparing the final timetable.