The Sauk Prairie Agricultural Education Department offers a wide variety of courses for students in grades 7-12. Our department is one that encourages interactive hands-on learning for all students. In order to maintain the success of our program, we must strengthen all aspects of instruction. A quality agriculture education program is comprised of three parts. The three parts are: Classroom/Laboratory Instruction, FFA, and Supervised Agriculture Experience (SAE).
Agriculture Classes
- Agriculture 7
- Agriculture 8
- Intro to Animal & Plant Care
- Small Animal & Horse Care
- Large Animal Health & Nutrition
- Veterinary Science
- WI Fish & Aquaculture
- WI Wildlife Management
- Advanced Wildlife Management
- Biotechnology
- Crop Science & Horticulture I
- Horticulture II & Greenhouse Management
- Golf Course & Landscape Design
- Leadership & Group Dynamics
- Work Based Learning & Youth Apprenticeship
This course offers students an engaging introduction to the world of agriculture and its essential role in our daily lives. Through hands-on activities and collaborative projects, students will explore the journey of agricultural products from farm to table. Key topics include the importance of agriculture in shaping communities and the economy, an overview of commodities, the roles of plants and animals in agriculture, and the basics of food processing. Students will also investigate exciting career opportunities in the agricultural field. By course end, students will develop critical thinking and communication skills while gaining a deeper appreciation for agriculture’s impact on society.
This course immerses students in the dynamic world of agriculture through hands-on learning and real-world applications that build on prior knowledge. Students will develop leadership, teamwork, and critical thinking skills while connecting agriculture to their lives and future opportunities. Key topics include personal Supervised Agricultural Experience (SAE) projects, leadership development through FFA activities, advanced animal care and plant science, natural resource conservation, and food science. From maintaining classroom hydroponic towers to exploring environmental stewardship, this course equips students with practical experience and a deeper understanding of agriculture. It’s ideal for those preparing for high school agriculture courses or considering agricultural careers.
Length: 1 Trimester
Grade Level: 9-12
Credit: 0.5
Recommended Course: None
This course is designed to serve as a foundation course for classes in the Agriculture and Natural Resources Department. As a foundation course, students will focus on the diversity of the agriculture industry by looking at as well as looking at the biological makeup of plants and animals. Students may have experience working with live animals (rabbits, guinea pigs, chickens, pigs, and much more) in the animal learning center.
Classroom Links:
Length: 1 Trimester
Grade level: 10-12
Credit: 0.5
Recommended Course: None
During this semester course the class will explore selection of animals, feeding, reproduction, animal health, and behavior of specific animal species. Domestic animals we will be covering include: horses, dogs, cats, rabbits, and two species determined by students.
Lab activities include: animal selection with live animals, anatomy identification, small animal health care analysis, and handling / showing animal, a field trip to Aunt Bees Pet Spa, and a field trip to a local small animal veterinary clinic.
Classroom Links
Length: 1 Trimester
Grade level: 10-12
Credit: 0.5
Recommended Course: None
This course involves an overview of the anatomy, genetics, nutrition, health, management and selection of various large animals that are raised for food purposes (Beef, sheep, poultry, and swine). Studies will also include meat science, breed identification, animal selection, and facility management. Students will learn the science behind the animal’s body systems through various weekly hands-on laboratory activities. The second portion of the class will focus on the growth and maintenance of various crop sciences. Planning of an 18 acre test plot will be included in this class.
Lab activities include: animal selection, meat identification, animal carcass evaluation, maintenance of production animals in the improved animal laboratory, formulating a feed ration, animal health research. A field study will also be included in this course and will involve a visit to Wyttenbach’s Meat Market, the USDA Dairy Forage Research Center, and a stop at a local swine farm.
Length: 1 Trimester
Grade level: 11-12
Credit: 0.5
Recommended Course: None
This course teaches basic concepts of animal health. As a part of this course, we will be exploring the veterinary practices used in the industry for both small and large animal and will have the opportunity to work with veterinarians from the Sauk Prairie area during the lab activities.
Lab activities include: animal physicals with live animals, animal restraint, developing animal feeds, calculating medication dosages, conducting routine veterinary screenings, administering injections, conducting blood draws, and a field trip to Madison College’s Veterinary Technician program.
Length: 1 Trimester
Grade level: 10-12
Credit: 0.5
Recommended Course: None
Owning and operating fish hatcheries and related businesses are some of agriculture’s fastest growing sectors. Units in this course include: careers, community awareness, Wisconsin lakes and streams, aquatic plants, fish health, hydroponics, fishing regulations, water testing and exploration of different aquaculture systems.
Lab activities include: managing a 350 gallon fish tank with live freshwater fish, fish taxidermy, water testing, fish identification, fish dissection, fly tying, lure making, and a visit from a UW-Extension Fish & Aquaculture Specialist. A field study will also be included with this course out at Devil’s Lake State Park focusing on water testing, boater’s safety, and even some fishing.
Length: 1 Trimester
Grade level: 10-12
Credit: 0.5
Recommended Course: None
This course will look at the various aspects of wildlife species in Wisconsin and how we can manage these precious resources. Units that will be investigated include: careers, large game species, wildlife identification, hunting, trapping, DNR game laws, taxidermy, game birds, waterfowl small game species, and endangered species.
Lab activities include: taxidermy, antler scoring, track identification, habitat construction, animal hide identification, safe hunting practices, wildlife identification, duck decoy painting, a visit with a DNR Game Warden, and a potential field trip to Poynette DNR field station.
Approved SPHS Science Elective Credit upon satisfactory completion of this course.
Length: 1 Trimester
Grade Level: 10-12
Credit: 0.5
Recommended Course: Wisconsin Wildlife Management
Management of our natural resources is a non-traditional agriculture class that looks at how we manage our environment. Areas to be investigated include: water management, history of conservation, soils, wildlife survey, outdoor recreation, Wisconsin forests, exploring with maps, compasses and GPS (Global Position System), and the use of our energy resources.
Lab activities include:water sampling, soil evaluation, tree identification, tree pruning, chainsaw safety, using a compass, G.P.S. navigation, geocaching, and a field Trip to the Sauk County Forest.
Length: 1 Trimester
Grade Level: 10-12
Credit: 0.5
Recommended course: None
This course provides a broad introduction to the biotechnology industry, including applications in diverse areas such as health care, agriculture, environmental science, and identification (including forensics) Ethical, Legal, and Social Issues raised by applications in biotechnology will also be discussed. Lab Activities include: podcasting, online discussions, gel electrophoresis lab, tissue culture propagation, DNA Extraction, and studying genetics using live plants and animals.
Approved SPHS Science Elective Credit upon satisfactory completion of this course.
*Students completing Biotechnology with a C or better have the opportunity to earn 2 credits from Madison College following the dual credit requirements for this course.
Length: 1 Trimester
Grade Level: 10-12
Credit: 0.5
Students will be exploring horticulture and agronomy concepts such as plant reproduction, plant growth responses, and crop management. As a part of this class, students will be investigating and implementing protocols for setting up a crop operation (both in a greenhouse and in a crop field). This class will then research crop varieties, establish planting timelines, and implementing Integrated Pest Management protocols.
Lab activities include: setting up a greenhouse, transplanting plugs, evaluating plant health, identifying plant pests, monitoring plant nutrition, plant propagation, planning and implementing a 5 acre crop test plot, and plant identification.
Length: 1 Trimester
Grade Level: 10-12
Credit: 0.5
Recommended Course: None
Students will be exploring expanding horticulture concepts such as plant reproduction, plant growth responses, and planting designs. As a part of this class, students will be setting up a greenhouse business through the establishment of a management staff. This class will then market their products to the community.
Lab activities include: setting up managing a greenhouse, transplanting plugs implementing plant propagation methods, evaluating plant health, identifying plant pests, monitoring plant nutrition, plant propagation, designing planting baskets, plant identification, pruning, lawn and turf management, greenhouse operation and an introduction to landscaping.
Classroom Links:
Length: 1 Trimester
Grade level: 10-12
Credit: 0.5
Recommended Course: None
Golf courses and landscapes are two aspects of the agriculture industry that have a lot in common. This class will explore landscape design from the design on the paper to putting the plants in the ground as well as implementing these concepts on a 9 hole golf course.
Lab activities include: measuring a landscape, drawing landscape plans to scale, install a landscape, identify landscape plants, designing a 9 hole golf course, researching aspects of a country club (clubhouse, irrigation systems, turf grasses, etc.), and enjoying the great outdoors by serving as the Sauk Prairie High School’s official landscapers.
Classroom Links:
Length: 1 Trimester
Grade Level: 10-12
Credit: 0.5
Recommended Course: None
With a discussion and activity based approach, this class will challenge students to find and grow their leader within. By discovering their personal talents, values, and beliefs, we will develop ways to utilize our individuality to be competitive and successful in today’s society. Working independently and as a team member, this course is designed to focus on premier leadership, personal growth, and career success. Students will have opportunities to step outside their comfort zones by working with others and taking their communication skills to the next level. Skills in the areas of goal setting, time management, and job interviews will be taught. Students will also have the opportunity to identify pertinent skills to work on through weekly tutorials. This course meets the prerequisites for the Business Capstone course offered through the Business Program. Students in this course would also benefit from taking the Business Management class.
Youth Apprenticeship:
Length: 2 Tris or 3 Tris
Grade Level: 11-12
Credit: 1.0, or 1.5
Recommended Course: Students enrolling in Youth Apprenticeship must sign up for two related courses of instruction during the same year and must be enrolled in the Youth Apprenticeship course for two trimesters to earn certification. Please see Mr. Talford if there are any questions about which program and concurrent courses to enroll in prior to setting up your schedule.
Wisconsin’s Youth Apprenticeship (YA) program is a part of a statewide School-to-Work initiative. CESA 5 coordinates the Youth Apprenticeship program for 23 school districts. It is designed for high school students who want hands-on learning in an occupational area at a work site along with classroom instruction.
This work based learning experience is an on-the-job training program. With the help of the instructor, students are responsible for obtaining a work site that corresponds with the offerings through the Career & Technical Education Department. Students in this course will be responsible for completing weekly reports, following a training agreement, and completing employability assignments. Evaluations are provided by the employers to help students improve their work skills. Students will be allowed to leave for one hour a day to go to the worksite while earning class credit.
Level One:
- Junior OR Senior year of High School
- 450 hours of work-based learning MINIMUM
- 2 trimesters of related classroom instruction (at some point in the year; not two each trimester)
Level Two (Standard YA Program):
- Junior AND Senior year of High School
- 900 hours of work-based learning MINIMUM (over the two years)
- 4 trimesters of related classroom instruction (at some point in the two years; not each trimester)
Employability Skills:
Length: 2 Tris or 3 Tris
Grade Level: 11-12
Credit: 1.0, or 1.5
The Employability Skills Certificate Program is intended to recognize a student’s mastery of employability skills valued by employers. The program is designed around the implementation of the U.S. Department of Labor Secretary’s Commission on Achieving Necessary Skills (SCANS); a school-supervised work based learning experience, and a career plan. Completion of 90 180 on the job hours required.
This work based learning experience is an on-the-job training program. With the help of the instructor, students are responsible for obtaining a work site that corresponds with the offerings through the Career & Technical Education Department. Students in this course will be responsible for completing weekly reports, following a training agreement, and completing employability assignments. Evaluations are provided by the employers to help students improve their work skills. Students will be allowed to leave for one hour a day to go to the worksite while earning class credit.