Page 156 - The Ontario Curriculum, Grades 11 and 12: Technological Education, 2009 (revised)

A. GREEN INDUSTRY FUNDAMENTALS OVERALL EXPECTATIONS
By the end of this course, students will:
A1. demonstrate an understanding of species classification and identification and relationships between species and geographical regions;
A2. demonstrate an understanding of the effects of biotic and abiotic factors on growth and product quality;
A3. develop and evaluate designs or processes for a variety of applications related to the green industries;
A4. use mathematical, documentation, research, and communication skills as they apply to the green industries.
SPECIFIC EXPECTATIONS
By the end of this course, students will:
A1.1 distinguish between different plant and/or animal groups on the basis of key identification characteristics, and identify species using both common names and scientific classifications (e.g., annuals and perennials; native and non-native plants; major types, species, and varieties of trees, shrubs, flowering plants, and crops; animal breeds);
A1.2 identify geographical regions on the basis
of classification criteria relevant to the green industries (e.g., forest type, hardiness, agricultural use, ease of cultivation, water features);
A1.3 explain the relationships between the charac- teristics of different geographical regions and the key desirable characteristics of plant and/or animal groups within them (e.g., relationship
of plant and animal characteristics to available heat, moisture, light, shelter, and food).
By the end of this course, students will:
A2.1 describe how abiotic factors (e.g., air quality, temperature, nutrients, water, topography, handling procedures) affect the growth of various plant and/or animal species and the quality of products derived from them;
A2.2 explain biological processes that are essential to the propagation, development, and health of plants and/or animals and the quality of prod- ucts derived from them (e.g., reproduction, respi- ration, photosynthesis, transpiration, post-harvest physiology);
A2.3 identify a variety of pests and diseases (e.g., bacteria, viruses, moulds, fungi, insects, animals) and explain their effects on the health of plants and/or animals and the quality of products derived from them.
A3. Designs and Processes
By the end of this course, students will:
A3.1 demonstrate an understanding of and apply the steps in a design process (see pp. 22–23) to a variety of requirements in the green industries (e.g., creation of forest management plans, environ- mental farm plans, urban landscape designs, hydroponic system designs);
A3.2 explain fundamental operational processes that are commonly used in the green industries (e.g., single animal management, crop location and rotation, crop scheduling, event planning, nutrient and waste management, composting, select cutting, timber cruise);
A3.3 identify a variety of structures used in the green industries (e.g., mills, barns, different green- house styles, store layouts), and explain how their structural features relate to their functions;
GREEN INDUSTRY FUNDAMENTALS
A1. Species Classification and Geographical Regions
A2. Factors Affecting Growth and Product Quality
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Green Industries
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