Learning by Doing
FIRST YEAR MODULES
Students will be able to reproduce plants using sexual and asexual propagation techniques, incorporating propagation knowledge for the multiplication of ornamental, fruit, under a commercial-scale production system.
• Reproduce plants asexually, using different propagation techniques (cutting, layers, graft, etc.) .
• Prepare media/substrates for plant production.
In this module,
students carry out activities related to seed processing
genetically modified and conventional seeds of both open-pollinated and
hybrids of basic grains mainly corn, beans and sorghum. Our students learn about
good occupational safety practices and plant process flow. The contents of the module
They develop over the course of the weeks and not necessarily in sequential order.
General Objective: At the end of the module the student will be able to apply basic techniques of Processing and conditioning of basic grain seeds.
• Apply health and
safety principles and regulations to carry out daily activities in
safely within the seed plant.
• Describe the process flow for conventional and genetically conditioned seeds modified in a plant, so that the student develops the basic knowledge of this process.
• Analyze the world-class quality and production processes of a transnational company so that the student can apply them to any seed plant.
• Relate the daily work and activities of the seed plant to the rest of the value chain of grains and seeds.
The Concentrate plant currently produces around 5000 per month of feed for the internal livestock production units: pigs, poultry and ruminants; In addition, we include in our portfolio of customers an external dairy cattle production line. In this production module we try to inculcate in the student the importance of preparing good quality balanced feed, making use of safety equipment to minimise accidents in the plant. In addition, at the beginning of the module, the students are divided into subgroups that will be responsible for carrying out the following activities: grains, weighing of macro and micro raw materials, feed mixing, final product packaging, internal deliveries, quality analysis and cleanliness of the areas. All these activities are carried out with the in order to be able to give the customer a quality product under the ‘zero complaints’ scheme.
• Apply health and
safety principles and regulations to carry out daily activities in
safely within the concentrate plant.
• Produce quality feed for different internal and external production lines from agro-industrial raw materials and by-products.
In the grain and
seed production module, the activities that students carry out are
focused on relevant aspects of the production of extensive crops, such as population densities
by cultivation, sowing, germination, stages of development and harvesting. Although there are
other activities of
production that students do sporadically, the above-mentioned activities form the basis of the
for the acquisition of the competencies designed for this module.
The grain and seed production unit allows students to develop skills to work with different crops, so that they can apply agronomic management in an integral way in them.
General Objective: By the end of the course the student will be able to identify each of the raw materials used for the preparation of animal feed, so you can also solve problems of grinding efficiencies, molasses pump calibration and you will be able to be aware of the degree of responsibility of working in a Concentrated Feed Plant.
• Properly operate
the tools, equipment and/or machines of the module taking into account the standards of
safety and appropriate personal protective equipment (PPE).
• Sow extensive crops, manually and/or mechanically.
• Evaluate seed germination in the field by means of emergence and germination counts.
• identify the different phenological stages of sown crops.
• Determine when to harvest different crops by identifying and managing indicators ripening and harvesting, forest planting.
The module is a
section of the machinery and irrigation unit, in which students will be able to participate in
the basic day-to-day planning and execution activities that are carried out in irrigation
At the end of the module, the student evaluates the following aspects: irrigation systems, water demand of the crop, climate, water source, and soil to determine the best way to meet the crop’s needs for achieve sustainable production.
• Measure a water
source, using the direct or indirect method to determine an area to be irrigated.
• Describe the components of an irrigation system.
• Estimate the water demand of a crop.
• Monitor pressures, flow rates, soil moisture, and uniformity of water distribution in a batch of irrigation.
The module offers a practical program, where topics are addressed that emphasize gaining knowledge basic information on the agricultural tractor and the implements used in the work of a farm Agriculture: the main components, the applications for which they were designed, the operation limitations, proper preventative maintenance and calibration. At the end of the module, the student will apply basic knowledge and concepts on management and use of agricultural tractors and agricultural mechanization implements, in order to maximize the use of resources to obtain a Cost-effective and efficient operation.
• Perform daily
preventive maintenance on a tractor and agricultural implement.
• Operate, in a basic way, an agricultural tractor.
• Perform calibration of agricultural implements.
• Monitor and control the quality of an agricultural mechanization activity.
In the fruit tree
production unit, students learn the management of fruit crops, especially
citrus, mango, banana, passion fruit, coffee, papaya, table guava, etc. This learning is of
Fruit production is one of the most promising bets for the region and the engine of the region’s
several member countries, contributing significantly to the improvement of rural life and
The unit focuses the learning on the technified production of fruits, taking into account the conditions agro-climatic factors of the tropics, as well as other environmental factors. Among the skills techniques that students acquire are proper pruning management, proper watering techniques, rejuvenation of old plantations, types of harvest according to season of the year, ripening times and Post-harvest management.
For such activities, Zamorano has a variety of fruit plantations ranging from citrus such as lemon, orange, tangerine, mango, banana, papaya, even other types of fruit different regions of Latin America, as well as renovated coffee plantations. In addition, the management of fruit trees with great potential to be marketed in the region, such as Thai guava, papaya, passion fruit.
• Apply cuttings
techniques to establish fruit orchards.
• Identify at least 10 economically important fruit species.
• Develop different fertilization calculations for fruit crops.
consists of providing all students with the necessary elements for the establishment and
maintenance of a Forest Nursery and the establishment of plantations, from concepts,
classification, advantages, factors to consider in the site selection of a nursery location and
General Objective: By the end of the module the student will be able to establish nurseries and Forest plantations using appropriate techniques and procedures.
• Apply the
appropriate techniques and procedures for the production of plants in forest nursery.
• Use the building blocks for the establishment of a forest plantation.
The student will acquire basic knowledge and principles about soil conservation techniques on hillside, general knowledge of soil and the taking of representative soil samples for analysis chemists. You will be able to identify and recognize in the field the need to carry out practices to conserve the floor, as well as proposing and designing some of them.
• Recognize soil
characteristics related to soil conservation practices (texture,
stoniness and slope).
• Apply soil conservation techniques.
• Perform soil sampling for chemical analysis.
Grains are a
fundamental part of the world’s diet, they are rich in starch, vitamins and minerals.
They provide the body with fuel and energy. Various products can be made from grains, such as
bread, pasta, soups, pastries and beverages. The learning by doing processing laboratory module
Grains, aims to practically instruct first-year students in processing
of various grain-based products, applying controls and programs to ensure quality and safety
of the product.
In the module, students participate in different activities: production, plant practices, research, talks, videos and the innovation and creativity of students is encouraged through the Development of new grain-based products, an activity carried out in working groups.
In order to achieve the competencies, the student is required to have a proactive, effective attitude towards the teamwork and individuality, commitment to compliance with safety and quality programs applied by the plant, the instructor and the plant operator is committed to facilitating, guiding and monitor their learning in each of the activities carried out.
• Apply the basic
principles and practices of cleaning and sanitation in the different areas of the PIA.
• Develop grain-based products to know the sources and variability of the different raw materials used, processing operations and quality controls in process and finished products.
• Demonstrate the use of oral and written communication skills. Grain Processing for Human Consumption
Address: PO Box 93, Km 30 Tegucigalpa to Danlí Road, Yeguare Valley, San Antonio de Oriente Municipality. Francisco Morazán, Honduras, C.A.
Phone Number: (504) 2287-2000
Address: 1701 Pennsylvania Ave., NW, Suite 300 Washington, DC 20006
Phone Number: (202) 461-2242