Dive into one of Kern County’s defining business sectors with Ag Food Science, a “Farm to Fork” course focused on the study and practice of vegetable crop production, improved health and nutrition, and supplemental lessons on ag sales.
Through in-class studies and hands-on labs, students will learn about crop growth and maintenance, crop production standards and their link to human nutrition, ag sales (through participation in a student-run fresh produce market stand), food preparation and meal planning, and the basics of food safety protocols.
This is a two semester course. Successful students are also afforded the opportunity to participate in student leadership organizations / competitions and to participate in a second-semester internship.
Certifications offered to students completing the Ag Food Science program include:
Food Science students should have average or better skills in reading and writing. Students should also have a solid attendance record.
Students earn 15 units of elective credit each semester toward their high school graduation.
This is a career awareness class which instructs students on the basics necessary for entry-level employment. Successful Ag Food Science students often pursue careers in the following: