Agribusiness – Certificate

The Agribusiness Certificate program prepares students to actively engage in agribusiness. This degree will provide students with the diverse skill set necessary to work competently within the various sectors of the agriculture-food industry, including agricultural production (plant or livestock), agribusiness and finance, sales management, and agricultural entrepreneurship.

This degree is designed for students who seek employment in agribusiness industries or those who are looking to adopt a skill set to enhance their own agricultural operations or own an agricultural-related enterprise upon graduation from Jackson College. This program of study is not intended for those seeking a four-year or advanced degree in agriculture, natural resources or the natural sciences.

Those wishing to transfer to a four-year institution should pursue the Associate of Science degree, following the agriculture transfer program map.

Minimum credits: 21
Minimum grade in all courses: 2.0
Minimum cumulative GPA: 2.0
Minimum Jackson College credits: 15


Take the following:

Course # Course Name Credits Prerequisites Notes
ACC 131 Introductory Accounting for Non-Majors 4

This course is designed for the business professional who must have an understanding of financial and managerial accounting as it is used in decision making. This course is not for transfer students seeking a bachelor’s degree or for accounting majors. Learn about annual reports, financial statements, balance sheet accounts and accounting transactions. Focus on how accounting information is used in decision making and not the mechanics behind that accounting information. This is an introductory accounting course required in some program areas. Students should consider their academic program and select either ACC 131 or ACC 231 for their first accounting course.

BUA 220 Principles of Management 3 CIS 095, ENG 085, ENG 091

This management course exposes students to the dynamics of the changing world. Topics such as management functions/processes, quality, leadership styles, power, global issues, and the challenges and opportunities of diversity are included. Emphasis is placed on ethics, decision making, effective communication, evaluating employees, motivational tools, organizational design, environmental scanning, supervising groups, controlling quality, productivity improvement, managing change and conflict, labor relations and time management.

ENT 101 Entrepreneurship: Creating Your Own Job 3 CIS 095*, ENG 085* and ENG 090*

There will be only one constant throughout your career, and that constant is change. The preferences of consumers are constantly changing, entire industries are rising and falling, and hard-working people often are finding themselves looking for a job. This course provides you with the foundation to design your own job, whether in the context of an existing organization (i.e., as an “intrapreneur”) or as someone who starts a new enterprise (i.e., as an “entrepreneur”). In this course you will learn more about your own strengths and weaknesses, as well as the key characteristics shared by successful entrepreneurs. You’ll also gain skills for matching your strengths with a business idea that fits you well, so that both you and your customers will benefit. Finally, you will begin developing analytical tools to help make sound decisions in a rapidly-changing world.


Take the following:

Course # Course Name Credits Prerequisites Notes
AGT 111 Agriculture Safety and Bio Security 1

This course prepares students from a variety of backgrounds to study and work safely in agricultural and agribusiness settings. Students will learn best practices for biological security and workplace safety standard in these industries. Farm safety will include proper use of power equipment and implements as well as livestock handling. This course contains lecture and field experience components.

AGT 113 Introduction to Food Systems 3

This course provides students with an overview of the diverse food systems industry. Through research, guest lectures, and field experiences students will engage a cross-section of agricultural, agribuisiness, governmental and food processing sectors. Emphasis will be made in identifying the unique but deeply inter-connected pieces that make up regional, national and international food systems.

AGT 209 Precision Farming 3 AGT 111

This course will provide students with a working knowledge of precision management systems intended for food production. Course content will cover mechanical and electronic advancements toward automation, how computers are used in food production, variable rate technology, product application, sensors, global positioning systems, yield monitors & other data collection systems. This course includes both classroom and field experience components.

AGT 212 Agriculture Policy and Practices 1 AGT 111

This course introduces students to applicable state and federal agricultural policy as well as Generally Accepted Agricultural Managment Practices (GAAMP) for both livestock and crop production. Students will become familiar where to locate and how to interpret and apply agricultural policies and best practices.

AGT 231 Agriculture Finance and Management 3 ACC 216 and BUA 220

This course will introduce students to the concepts and organization of the agri-food financing systems, including: financial structures, lenders and borrowers, ownership and legal terminology. Topics will include an overview of financial analysis, cost of production, risk, leverage and feasibility, financial statements and capital costs.