1.1.1 Select and design suitable cropping system including rotations.
1.1.2 Identify common diseases and pests of major crops, their causes and control.
1.1.3 Apply appropriate cultural practices for different crops.
1.1.4 Identify major weed species and their control.

1.2.1 Identify and select appropriate seeds, fertiliser, herbicide and pesticides.
1.2.2 Choose appropriate tillage, spraying and harvesting implements and machinery.
1.2.3 Read and interpret technical information.
1.2.4 Relate crops adaptation to climate.
1.2.5 Calculate and estimate cost of inputs.

1.3.1 Ability to major parts of farm implements and machinery.
1.3.2 Ability to calibrate sprayers, planters, fertiliser and herbicide.
1.3.3 Conduct basic routine service and maintenance of farm implements.
1.3.4 Ability to operate and/or use basic farm implements and machinery.

1.4.1 Describes a soil profile.
1.4.2 Identifies important soil factors in an environment.
1.4.3 Conducts soil sampling for different purposes.
1.4.4 Analyse basic soil physical, chemical and biological properties in the field and laboratory.
1.4.5 Interprets soil analytical data for fertilizer recommendation and lime requirement.

1.5.1 Identify nutrient deficiency symptoms in plants.
1.5.2 Identify fertilisers and calculate their application rate.
1.5.3 Recognise different forms of manure and, their nutrient content.
1.5.4 Describe farming systems their ability for nutrient cycling.
1.5.5 Use bio-technologies such as inoculum, mycorrhizae.
1.5.6 Analyse soil and plant tissue sample for nutrient elements and properties associated with soil fertility.

1.6.1 Identify the characteristics of common weeds of crop plants.
1.6.2 Identify common weed species.
1.6.3 Comprehend the biology of weeds and weed seeds.
1.6.4 Familiar with principles and methods of weed control.

1.7.1 Familiar with production and management practices for common fruits and vegetables.
1.7.2 Choose and recommend appropriate harvesting and storage practices for vegetables and fruits.
1.7.3 Identify the factors limit production of fruits and vegetables.
1.7.4 Conduct basic processing of fruits and vegetables for the market.

2.1.1 Data and observations are kept in a record book.
2.1.2 Timeliness in completion of assigned research tasks.
2.1.3 Adapt to unexpected situations during the conduct of research tasks.
2.1.4 Handle and use field and laboratory equipment.
2.1.5 Follow and carry out scientific instructions.
2.1.6 Group/individual report is produced that reflects honesty, perseverance and culture of tolerance.
2.1.7 A literature search is conducted and compiled.

2.2.1 Research data is analysed using basic statistical methods.
2.2.2 Research results are presented in tables and simple graphs.

2.3.1 A report in an appropriate format is produced.
2.3.2 Research findings are presented in a seminar.

3.1.1 Ability to draw an extension programme.
3.1.2 Ability to comprehend and interpret technical information.
3.1.3 Scientific and technical reports/memos are written.
3.1.4 Seminar is presented using visual aids.

3.2.1 Profit margins and percentages are calculated.
3.2.2 Cost-benefit analysis is performed in tests and assignments.
3.2.3 Participate in work experience and submits a report.
3.2.4 Report that reflect appreciation for management and financial principles.

4.1.1 Use computers to type reports and intemet to access information.
4.1.2 Use appropriate analytical and instrumental techniques in tests, assignments and practicals.
4.1.3 A working knowledge of word processing and spread sheet is demonstrated in test and assignments.
4.1.4 Participate and report in field and educational visits.

4.2.1 Proof of knowledge is provided by means of tests, examination, assignments and continuous assessment.
4.2.2 Ability to integrate broad based knowledge is reflected in essays and reports from field trips and work experiences.
4.2.3 Participate in work experience and submits a report.

4.3.1 Prepare and submit group reports.
4.3.2 Participate in field trips.

Integrated Assessment:

Each module will have continuous assessment by using oral and written quizzes and tests, assignments, practical and projects reports, formal written examinations. In the final year, a research project that reflects competency in all the programme modules will be undertaken and assessed.