B-AGRIB v.1 Bachelor of Agribusiness
BAgribus(Curtin)
Course CRICOS Code: 029345C
Registered full-time Duration:
3 Years
Course Overview
Bachelor Degrees prepare students to develop broad and coherent knowledge and skills in a discipline for professional work and further learning corresponding to AQF level 7 qualifications.
This course enables students to undertake a combined program of Agribusiness and agricultural science or viticulture and oenology. The Agriculture major builds from basic biology and agricultural systems to detailed specifics of crop and animal production and rural development, within the context of overarching issues such as food security, sustainability and climate change. Students undertaking the Viticulture and Oenology major will develop skills in viticulture, winemaking, resource management and marketing. Graduates are sought for employment in a wide range of technical and leadership roles including winemaking, vineyard management and in allied industries including wine marketing, finance and service provision within the supply chain- both in Australia and overseas. The second and third years of the course are delivered at the specialist facilities of the Margaret River Education campus with a high level of industry involvement and engagement. Graduates of this course have a combination of a strong scientific and critical thinking approach and employment-ready skills. This understanding of agricultural or viticulture and oenology production systems is combined with the business skills associated with production, processing, marketing and distribution of food and fibre products, and wine. Students who undertake this course will benefit from gaining a qualification that offers a comprehensive understanding of a primary production system, in combination with a key emphasis on the business environment.
Professional Recognition
All agribusiness graduates are eligible for membership of the Australian Institute of Agricultural Science.
Additional Course Expenses
Students may be expected to purchase a number of textbooks and other vital study materials. Students should note that excursion expenses may apply to units within this course. Further information is available from the Department of Environment and Agriculture.
Course Entry and Completion Details
Applicants for a Bachelor Degree are required to meet University academic and English language entry standards; details are provided at http://futurestudents.curtin.edu.au and include flexible entry pathways. Any specific course entry and completion requirements must also be met.
Specifically, the entry requirements are Mathematics 2C/2D, and a Science Course of Study - Level 3A/3B At least one of the following courses is desirable: Chemistry 3A/3B, Biological Sciences 2A/2B, Plant Production Systems 2A/2B or Animal Production Systems 2A/2B. Students from the Western Australian College of Agriculture shall be eligible for admission with a B (or better) in stage 2 or a C (or better) at stage 3 in English and in three of the following subjects: Animal Production Systems, Plant Production Systems, Mathematics, and Business and Enterprise. It should be noted that students must achieve the following results in pairs of units (i.e. 2A/2B not 2A only) at Stage 2 or Stage 3 in Year 12.
Credit for Recognised Learning
Applications for credit towards a course are assessed on an individual basis. Credit reduces the amount of learning required to complete the course and may be granted for formal education qualifications, non-formal learning from non-award programs of study and informal learning through work experiences. Further information can be found at http://futurestudents.curtin.edu.au.
Applications for credit for recognised learning may be awarded for approved TAFE units.
Pathway to Further Study
Graduates may qualify for entry to a Bachelor Degree with Honours and some Graduate Certificates, Graduate Diplomas and Master degrees. For further details, see the University website http://curtin.edu.au.
Course Organisation
Bachelor Degrees typically contain a series of units which may include compulsory (core), optional or elective units to cater for student preferences. They may contain a range of majors, streams and/or minors for students to choose from to pursue learning in a specialised area of study.
Comprises of a combination of lectures, tutorials, laboratory exercises, independent study, relevant practical work and professional experience to fulfil course requirements. Visits to commercial enterprises in Western Australian are an essential part of the course. In the first year of the program, students will enrol in the Agribusiness Pre-major, which will provide a solid foundation in science and communications and an introduction to management and marketing. In second and third years students will be able to pursue their interests in either agriculture or viticulture and oenology through enrolment in these specialist majors. Graduates from this course will have an industry-ready understanding of the science and technology required for the productive use of plants and animals for food, fibre, and wine production.
Course Learning Outcomes
A graduate of this course can:
1. apply agribusiness systems management principles and concepts in a range of theoretical and practical situations through research and practical application
2. employ logical and rational process, think creatively and reflectively to generate innovative solutions to complex agribusiness systems problems
3. access, evaluate and synthesise relevant information from a range of sources appropriate to the agribusiness and agricultural science and viticulture and oenology disciplines
4. communicate effectively by demonstrating the capacity to listen and respond (using both written and spoken language) to clients, staff, professionals, management and industry and conform to discipline standards in presentations and publications
5. consider profitability, sustainability and impact of the environment, health and society when using new and established technologies in agribusiness related industries
6. continue to acquire new knowledge and expertise in the field of agribusiness and agricultural science and viticulture and oenology using a range of learning strategies
7. describe and evaluate the impacts of agribusiness in a global system; apply international standards and practices within the field of agribusiness
8. value professional and community partnerships through integrating socio cultural contexts and ethics with in agribusiness practice
9. work professionally and ethically both independently and in teams, complying with appropriate legislation in the field of agribusiness, agricultural science and viticulture and oenology
Duration and Availability
This course is three years full time or equivalent part time study.
Location and delivery Mode
| Year | Location | Period | All* | Internal | Partially Online Internal^ | External | Fully Online# |
|---|---|---|---|---|---|---|---|
| 2015 | Bentley Campus | Semester 1 | Y | ||||
| 2015 | Bentley Campus | Semester 2 | Y |
The information displayed above refers to study periods and locations where the course is available for first time entry. Students are normally only offered or admitted to a course once.
* The course itself may not be available either solely internally or externally but individual units may be offered in either or both of those modes. Prospective students should contact the Course Coordinator for further information.
^ Course and associated units are offered in this mode permitting International Onshore student enrolment.
# Course and associated units are offered in this online only mode and DO NOT permit International Onshore student enrolment.
Combined Degree Information
Viticulture may be combined with Viticulture and Oenology.
| Course Structure | Hrs/Wk | Credit | |||
|---|---|---|---|---|---|
| Year 1 Semester 1 | |||||
| COMS1000 | v.1 | Science Communications | 2.0 | 12.5 | |
| STAT1002 | v.1 | Statistical Data Analysis | 3.0 | 12.5 | |
| BCCB1000 | v.1 | Cell Biology | 5.0 | 25.0 | |
| AGRB1000 | v.1 | Introduction to Agribusiness Managment | 4.0 | 25.0 | |
| CHEM1001 | v.1 | Biological Chemistry | 6.0 | 25.0 | |
| OR | |||||
| CHEM1003 | v.1 | Introduction to Chemistry | 4.5 | 25.0 | |
| 100.0 | |||||
| Year 1 Semester 2 | |||||
| MKTG1000 | v.1 | Discovering Marketing | 3.0 | 25.0 | |
| AGRI1001 | v.1 | Introduction to Agricultural Systems | 5.0 | 25.0 | |
| AGRI1000 | v.1 | Land and Water Resources | 5.0 | 25.0 | |
| BIOL1000 | v.1 | Functional Biology | 5.0 | 25.0 | |
| 100.0 | |||||
| Year 2 Semester 1 | |||||
| STAT2002 | v.1 | Quantitative Biology | 5.0 | 25.0 | |
| AGRI2001 | v.1 | Animal Production | 5.0 | 25.0 | |
| AGRB2003 | v.1 | Agribusiness and Farm Management | 5.0 | 25.0 | |
| AGRI2006 | v.1 | Soil Science | 5.0 | 25.0 | |
| 100.0 | |||||
| Year 2 Semester 2 | |||||
| AGRI2003 | v.1 | Broadacre Crop and Pasture Science | 5.0 | 25.0 | |
| AGRB2004 | v.1 | Agribusiness Risk Management | 5.0 | 25.0 | |
| GENE2002 | v.1 | Gene to Phenotype | 5.0 | 25.0 | |
| AGRI3006 | v.1 | Agricultural Microbiology | 5.0 | 25.0 | |
| 100.0 | |||||
| Year 3 Semester 1 | |||||
| AGRI3001 | v.1 | Sustainable Agricultural Systems and Food Security | 4.5 | 25.0 | |
| HORT3000 | v.1 | Post Harvest Horticulture and Quality Management | 5.0 | 25.0 | |
| AGRI3004 | v.1 | Advanced Livestock Production Systems | 5.0 | 25.0 | |
| AGRB3000 | v.1 | Agribusiness Capstone 1 | 4.0 | 25.0 | |
| 100.0 | |||||
| Year 3 Semester 2 | |||||
| AGRB3001 | v.1 | Agribusiness Capstone 2 | 4.0 | 25.0 | |
| AGRI3002 | v.1 | Integrated Pest Management | 3.5 | 25.0 | |
| AGRI3003 | v.1 | Advanced Cropping Systems and Precision Agriculture | 5.0 | 25.0 | |
| AGRI3005 | v.1 | Pasture and Rangeland Management | 5.5 | 25.0 | |
| 100.0 | |||||
Further Information
If you need more course information, you may contact the relevant areas:
For Current Students: Student Services Office, please click here for further details:
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Curtin University reserves the right to alter the internal composition of any course to ensure learning outcomes retain maximum relevance. Any changes to the internal composition of a course will protect the right of students to complete the course within the normal timeframe and will not result in additional cost to students through a requirement to undertake additional units.
Handbook
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