| (a) Implementation. The provisions of this section
shall be implemented by school districts beginning with the 2025-2026
school year.
(b) General requirements. This course is recommended
for students in Grades 9-12. Students shall be awarded one credit
for successful completion of this course.
(c) Introduction.
(1) Career and technical education instruction provides
content aligned with challenging academic standards and relevant technical
knowledge and skills for students to further their education and succeed
in current or emerging professions.
(2) The Agriculture, Food, and Natural Resources Career
Cluster focuses on the production, processing, marketing, distribution,
financing, and development of agricultural commodities and resources,
including food, fiber, wood products, natural resources, horticulture,
and other plant and animal products and resources.
(3) In Principles of Agriculture, Food, and Natural
Resources, students explore major areas of agriculture, food, and
natural resources, including organizations, agribusiness leadership
and communications, plant science, animal science, food science and
technology, agricultural technology and mechanical systems, and environmental
and natural resources. To prepare for careers in agriculture, food,
and natural resources, students must attain academic knowledge and
skills, acquire technical knowledge and skills related to the workplace,
and develop knowledge and skills regarding career opportunities, entry
requirements, and industry expectations. To prepare for success, students
need opportunities to learn, reinforce, experience, apply, and transfer
their knowledge and skills in a variety of settings.
(4) Students are encouraged to participate in extended
learning experiences such as career and technical student organizations
and other leadership or extracurricular organizations.
(5) Statements that contain the word "including" reference
content that must be mastered, while those containing the phrase "such
as" are intended as possible illustrative examples.
(d) Knowledge and skills.
(1) The student demonstrates professional standards/employability
skills as required by business and industry. The student is expected
to:
(A) identify career development, education, and entrepreneurship
opportunities in agriculture, food, and natural resources;
(B) identify and demonstrate interpersonal, problem-solving,
and critical-thinking skills in agriculture, food, and natural resources;
(C) describe and demonstrate appropriate personal and
occupational safety and health practices for the workplace;
(D) identify employers' legal responsibilities and
expectations, including appropriate work habits and ethical conduct;
(E) describe and demonstrate characteristics of good
citizenship in the agricultural workplace, including promoting stewardship,
community leadership, civic engagement, and agricultural awareness
and literacy; and
(F) identify training, education, and certification
requirements for occupational choices in agriculture, food, and natural
resources.
(2) The student develops a supervised agricultural
experience program. The student is expected to:
(A) plan, propose, conduct, document, and evaluate
a supervised agricultural experience program as an experiential learning
activity; and
(B) use appropriate record-keeping skills in a supervised
agricultural experience program.
(3) The student develops leadership skills through
participation in an agricultural youth organization. The student is
expected to:
(A) participate in youth agricultural leadership opportunities;
(B) review and participate in a local program of activities;
and
(C) create or update documentation of relevant agricultural
experience such as community service, professional, or classroom experiences.
(4) The student understands the agriculture industry
in Texas and the United States. The student is expected to:
(A) identify top agricultural commodities, exports,
and imports in Texas and the United States; and
(B) identify regions of commodity production such as
regions that produce livestock, corn, wheat, dairy products, and cotton
and explain the correlation between the region and the commodity.
(5) The student explains the historical, current, and
future significance of the agriculture, food, and natural resources
industry. The student is expected to:
(A) define agriculture and identify the sectors of
the agriculture industry;
(B) analyze the impact agriculture, food, and natural
resources have on society;
(C) identify and explain significant historical and
current events that have impacted the agriculture industry;
(D) identify issues that may impact agriculture, food,
and natural resources systems, including related domestic and global
systems, now and in the future;
(E) identify and discuss major innovations in the fields
of agriculture, food, and natural resources;
(F) describe how emerging technologies such as online
mapping systems, drones, and robotics impact agriculture, food, and
natural resources; and
(G) compare how different issues such as biotechnology,
employment, safety, environmental, and animal welfare issues impact
agriculture, food, and natural resources industries.
(6) The student understands opportunities for leadership
development in student organizations within agriculture, food, and
natural resources. The student is expected to:
(A) describe the history, structure, and development
of and opportunities in student organizations in the agriculture,
food, and natural resources career cluster;
(B) develop and demonstrate leadership and personal
growth skills and collaborate with others to accomplish organizational
goals and objectives; and
(C) demonstrate use of parliamentary procedures when
conducting meetings.
(7) The student identifies opportunities for involvement
in professional agricultural organizations. The student is expected
to:
(A) discuss the role of agricultural organizations
in formulating public policy;
(B) develop strategies for effective participation
in agricultural organizations; and
(C) identify and discuss the purpose of various professional
agricultural organizations.
(8) The student demonstrates skills related to agribusiness,
leadership, and communications. The student is expected to:
(A) demonstrate written and oral communication skills
appropriate for formal and informal situations such as prepared and
extemporaneous presentations;
(B) identify and demonstrate effective customer service
skills, including appropriate listening techniques and responses;
and
(C) explain the impact of marketing and advertising
on the agricultural industry.
(9) The student applies a scientific process to agriculture,
food, and natural resources topics. The student is expected to:
(A) identify and select an important agricultural issue,
question, or principle;
(B) develop and test a hypothesis for the selected
issue, question, or principle;
(C) collect and analyze data for the selected agricultural
issue, question, or principle; and
(D) present findings and conclusions based on research
performed using scientific practices.
(10) The student applies problem-solving, mathematical,
and organizational skills to maintain financial or logistical records.
The student is expected to:
(A) identify the components of and develop a formal
business plan for an agricultural enterprise; and
(B) develop, maintain, and analyze records for an agricultural
enterprise.
(11) The student develops technical knowledge and skills
related to plant and soil systems. The student is expected to:
(A) define plant and soil science and analyze the relevance
of horticulture, agronomy, forestry, and floriculture;
(B) identify the components and properties of soils;
(C) describe the basic structure and functions of plant
parts;
(D) identify and use techniques for plant germination,
growth, and development; and
(E) identify and use tools, equipment, and personal
protective equipment common to plant and soil systems.
(12) The student develops technical knowledge and skills
related to animal systems. The student is expected to:
(A) define animal science and analyze the relevance
of animal selection, production, and marketing in the industry;
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