Module IV Standards
Content Standards Reference Table for Module IV: Apples, Beets, and Zinnias: Sustainable Horticulture
National Academic Standards reference document [PDF]
| Performance Standards (Projected Learner Outcomes from Activities) |
National Agricultural Education Standards Performance Element or Performance Indicators |
Activity Number |
|---|---|---|
| 1. Describe the role of crops in their lives. | FPP.01 Examine components of the food industry and historical development of food products and processing. FPP.01.01 Evaluate the significance and implications of changes and trends in the food products and processing industry. |
A-1 |
| 2. Explain how fruits and vegetables fit into Iowa and Wisconsin’s agriculture and their food systems. | FPP.01 Examine components of the food industry and historical development of food products and processing. FPP.01.01 Evaluate the significance and implications of changes and trends in the food products and processing industry. |
B |
| 3. Describe how horticulture crops fit into the world food system and global economy. | CS.02.02 Interact with others in a manner that respects the differences of a diverse and changing society. FPP.03.01 Apply principles of science to food processing to provide a safe, wholesome and nutritious food supply. CS.05.03 Research geographical data related to AFNR systems. |
B |
| 4. Explain the contribution fruits and vegetables make to their diet. | FPP.03 Apply principles of science to the food products and processing industry. CS.02 Develop a skill set to enhance the positive evolution of the whole person. CS.02.01 Address personal health by understanding, respecting and managing your body’s needs. |
A-1 |
| 5. Compare and contrast how consumption compares to dietary recommendations. | FPP.03 Apply principles of science to the food products and processing industry. FPP.03.01 Apply principles of science to food processing to provide a safe, wholesome and nutritious food supply. CS.02.01 Address personal health by understanding, respecting and managing your body’s needs. |
A-1 |
| 6. Explore how fruits and vegetables move through the food system. | FPP.01 Examine components of the food industry and historical development of food products and processing. FPP.01.02 Work effectively with industry organizations, groups and regulatory agencies affecting the food products and processing industry. |
A-1, A-2 |
| 7. Identify fruits and vegetables that can be grown locally. | PS.02 Prepare and implement a plant management plan that addresses the influence of environmental factors, nutrients and soil on plant growth. PS.02.01 Determine the influence of environmental factors on plant growth. |
A-2 |
| 8. Describe the amount of produce imported from other states and countries | — | A-2 |
| 9. Describe the steps in the food system between the farm and their plates. | PS.03.02 Develop and implement a plant management plan for crop production. PS.03.04 Apply principles and practies of sustainable agriculture to plant production. |
A-3 |
| 10. Identify and map the global nature of the food system. | CS.05.03 Research geographical data related to AFNR systems. | A-3 (also in Module 1) |
| 11. Give examples of sustainable fruit and vegetable production both in-state and around the country and the world. | PS.03.04 Apply principles and practices of sustainable agriculture to plant production. | B |
| 12. Apply ecological analysis to vegetable and fruit production systems. | PS.03.04 Apply principles and practies of sustainable agriculture to plant production. ESS.01 Use analytical procedures to plan and evaluate environmental service systems. ESS.01.01 Analyze and interpret samples. |
C |
| 13. Describe key agro-ecological management practices, including soil and fertility management, crop rotation, and pest management. | PS.02 Prepare and implement a plant management plan that addresses the influence of environmental factors, nutrients and soil on plant growth. PS.02.03 Develop and implement a fertilization plan for specific plants or crops. PS.03.02 Develop and implement a plant management plan for crop production. PS.03.03 Develop and implement a plan for integrated pest management. PS.03.04 Apply principles and practices of sustainable agriculture to plant production. |
C |
| 14. Identify and perform environmental monitoring techniques. | ESS.03 Apply scientific principles to environmental service systems. CS.11 Utilize scientific inquiry as an investigative method. |
C-1 |
| 15. Show how feedstocks change compost recipes. | — | C-2 |
| 16. Apply basic math skills to develop compost recipes. | — | C-2 |
| 17. Identify organic waste streams at school. | ESS.04.02 Manage safe disposal of all categories of solid waste. | C-3 |
| 18. Define IPM. | PS.03.03 Develop and implement a plan for integrated pest management. | C-3 |
| 19. List economic thresholds in IPM. | PS.03.02 Develop and implement a plant management plan for crop production. PS.03.03 Develop and implement a plan for integrated pest management. |
C-5 |
| 20. Describe how IPM is used in some Wisconsin apple orchards. | PS.03.02 Develop and implement a plant management plan for crop production. PS.03.03 Develop and implement a plan for integrated pest management. |
C-5 |
| 21. Assess the external costs of fruit and vegetable production and distribution. | ABS.04 Apply generally accepted accounting principles and skills to manage cash budgets, credit budgets and credit for AFNR businesses. | D-1 |
| 22. Identify parts of a food label, including issues of government regulation. | FPP.03 Apply principles of science to the food products and processing industry. FPP.03.01 Apply principles of science to food processing to provide a safe, wholesome and nutritious food supply. FPP.01 Examine components of the food industry and historical development of food products and processing. FPP.01.02 Work effectively with industry organizations, groups and regulatory agencies affecting the food products and processing industry. ESS.02 Assess the impact of policies and regulations on environmental service systems. |
D-2 |