Unit:  College and Career Readiness

TEKS:  (1)  The student learns the employability characteristics of a successful employee. The student is expected to:

(A)  identify career development and entrepreneurship opportunities in the field of agriculture, food, and natural resources, including how to search for and obtain employment, what qualifications are required for varying career fields, and how to advance in a position;

(B)  identify careers in agriculture, food, and natural resources with required aptitudes in science, mathematics, language arts, and social studies;

(C)  apply competencies related to resources, information, interpersonal skills, problem solving, critical thinking, and systems of operation in agriculture, food, and natural resources;

(D)  demonstrate knowledge of personal and occupational safety, health, and first-aid policy in the workplace;

(E)  develop response plans to emergency situations; and

(F)  identify employers’ expectations, including appropriate work habits, ethical conduct, legal responsibilities, and good citizenship skills.

(2)  The student develops a supervised agriculture experience program as it relates to agriculture, food, and natural resources. The student is expected to:

(A)  plan, propose, conduct, and evaluate entrepreneurship; placement; exploratory; research, either experimental or analytical; improvement; supplementary; laboratory-based; or other identified, supervised agricultural experience as an experiential learning activity;

(B)  apply proper record-keeping skills as they relate to the supervised agricultural experience;

(C)  design and use a customized record-keeping system for the individual supervised agricultural experience;

(D)  participate in youth leadership opportunities to create a well-rounded-experience program in agriculture; and

(E)  produce a challenging approach for a local program of activities in agriculture, food, and natural resources.