STUDY SUMMARY

AGRICULTURAL AND HORTICULTURAL STUDIES 20112017

The accreditation period for VCE Agricultural and Horticultural Studies has been extended
until 31 December 2017.
Please Note: This study summary includes excerpts from the VCE Agricultural and Horticultural
Studies Study Design. The summary is not a substitute for the VCE Study Design. Users are advised
to consult the VCAA website
(http://www.vcaa.vic.edu.au/vce/studies/agrihorculture/agrihorindex.html) to view the full accredited
Study Design and other resources.

Rationale
Australia is reliant on its primary industries. The sustainable management of Australias
finite land and water resources is vital for the continued production and supply of food
and fibre to local, national and global markets. VCE Agricultural and Horticultural
Studies provides opportunities for students to experience and understand these
primary industries.
VCE Agricultural and Horticultural Studies is designed to develop students
understanding of the operations and practices involved with sustainable agricultural
and horticultural systems within an economic, social and environmental context. This
study allows students to develop and apply theoretical knowledge and skills to real
world business and practices. An understanding of agribusiness operations involves a
broad familiarity with interdisciplinary skills and knowledge of technology, science,
economics and business management, marketing, geography and information and
communications technology (ICT). Students apply their acquired knowledge and skills
to design, develop and manage an agricultural and/or horticultural business as a
project within this study.
The study provides a contextual overview of the scientific, management and
operational skills and knowledge required to run a small agricultural and/or horticultural
business. The study considers current and future practices within the Australian and
international agribusiness sector. Students are expected to research change and
innovation with regard to agricultural and/or horticultural businesses, responding to a
range of drivers and demands.
The broad applied nature of the study of agribusiness operations prepares students to
make decisions about career opportunities or further studies in agriculture, horticulture,
land management, agricultural business practice and natural resource management. It
complements the skills focus of competency-based training available through VET
certificates in Agriculture, Horticulture and Conservation and Land Management.

Structure
The study is made up of four units:
Unit 1: Agricultural and horticultural operations
Unit 2: Production
Unit 3: Technology, innovation and business practices

VCE AGRICULTURAL AND HORTICULTURAL STUDIES 20112017

STUDY SUMMARY

Unit 4: Sustainable management

Each unit contains between two and four Areas of Study.

Entry
There are no prerequisites for entry to Units 1, 2 and 3. Students must undertake Unit 3
prior to undertaking Unit 4. Units 1 to 4 are designed to a standard equivalent to the
final two years of secondary education.

Unit 1: Agricultural and horticultural operations

In this unit students study local agricultural and horticultural operations and the
economic, social, environmental and historical factors that influence these operations.
Students develop an understanding of how the biological and physical components of
the environment and human resources influence the type of agribusinesses undertaken
at particular locations. They consider the importance of using scientific methodology
when investigating agricultural and horticultural systems.
Students apply their knowledge and skills in researching the feasibility and
establishment of a small agricultural and/or horticultural business project. Students
consider business opportunities and financial aspects, and growth and production of
plants and animals. They use appropriate production skills, plan and use resources
sustainably, and evaluate and report on the progress of the small business.

Unit 2: Production
This unit focuses on plant and animal nutrition, and growth and reproduction and their
relationships within agribusiness systems. Students analyse agricultural and/or
horticultural production systems in terms of timelines for production, taking into account
physical, biological, economic, social and environmental factors. They consider the
impacts of climate extremes on plant and animal production and use a scientific
approach to investigating aspects of production.
Students use a small business project to explore the role of agribusiness in value
adding to the product of an agricultural and/or a horticultural business. They consider
business and production operations, production and environmental risks, sustainability
of operations, and marketing. Students monitor and evaluate the outcomes of the small
business project.

Unit 3: Technology, innovation and business practices

In this unit technology refers to the equipment, management techniques and processes
that can be used to maintain and/or enhance efficiency and effectiveness of agricultural
and horticultural systems in order to achieve socially, economically and environmentally
sustainable agricultural and horticultural systems. Students develop an understanding
of the range of available equipment and processes that may be used in agricultural and
horticultural businesses, including the current commonly used technologies and
innovative technologies. They learn how the capabilities of equipment and application
of processes assists decision making and management practices in agricultural and
horticultural enterprises.
Management of soil/growing media, water, pests and diseases of plants and/or animals
and weeds are considered through an integrated management approach. For Outcome
1 a selection is made from the Prescribed List of Pests, Diseases and Weeds,
published annually in the VCAA Bulletin VCE, VCAL and VET.

VCAA February 2014

VCE AGRICULTURAL AND HORTICULTURAL STUDIES 20112017

STUDY SUMMARY

This unit also focuses on a range of technology that is currently used by commercial
agricultural and/or horticultural businesses; students review the areas where change
and innovation are occurring. Students consider and analyse the likely impacts of new
and emerging developments in technology.
Students individually design a small agricultural or horticultural business that involves
the management of plants and/or animals. Using a range of production techniques and
equipment they commence their business and report on its progress. Students will
continue to manage this business in Unit 4.
In undertaking this unit students concentrate on any one or two commercial agricultural
and/or horticultural business/es. The business/es selected must allow for the study and
achievement of the knowledge and skills required for Outcomes 1 and 2. The
business/es selected for study for Outcomes 1 and 2 may be related to the business
being planned by the student for Outcome 3 of this unit. The following commercial
business areas are suitable for study for Outcomes 1 and 2:
Agroforestry

Alley farming

Alternative agriculture or horticulture

systems (e.g. organics, permaculture,
biodynamics)

Aquaculture

Broad acre dry land cropping

Broad acre grazing of animals

Community supported agriculture Conversion from traditional to

or horticulture
organic farming

Field growing of vegetables, herbs or

flowers

Fruit or nut production

Garden design and construction

and/or maintenance

Glasshouse production of flowers or

vegetables

Grape production

Intensive animal production

Irrigated cropping

Milk production

Nursery production of ornamental

plants

Producing crops using hydroponics

Production of biofuels

Revegetation contracting

Seeding/tube stock production

Small-scale diverse agriculture or Urban agriculture or horticulture

horticulture

Unit 4: Sustainable management

This unit focuses on the management of agricultural and horticultural systems within
the context of economic, social and environmental sustainability. The unit takes a
holistic ecological approach to issues associated with land, plant and animal
management. Students apply the principles and concepts of such an approach across
a range of agricultural and horticultural situations.
Students consider the effects of climate change and how business responds to these
effects. They develop an understanding of the importance of identification, rectification
and prevention of environmental degradation for the sustainability of agribusinesses.
Students consider strategies for economic, social and environmentally sustainable
resource management within agriculture and horticulture. The scientific approach is
used as an aid in monitoring environmental change.

VCAA February 2014

VCE AGRICULTURAL AND HORTICULTURAL STUDIES 20112017

STUDY SUMMARY

Students continue to operate their small business project commenced in Unit 3

Outcome 3. They monitor and report on the operations of the business, including
analysing productivity, profitability and sustainability, and make recommendations for
improving business outcomes.

Assessment
Satisfactory Completion
The award of satisfactory completion for a unit is based on a decision that the student
has demonstrated achievement of the set of outcomes specified for the unit. This
decision will be based on the teachers assessment of the students performance on
assessment tasks designated for the unit.
Levels of Achievement
Units 1 and 2

Procedures for the assessment of levels of achievement in Units 1 and 2 are a matter
for school decision.
Units 3 and 4

The Victorian Curriculum and Assessment Authority will supervise the assessment of
all students undertaking Units 3 and 4. In the study of VCE Agricultural and
Horticultural Studies students level of achievement will be determined by Schoolassessed Coursework and an end-of-year examination.
Percentage contributions to the study score in VCE Agricultural and Horticultural
Studies are as follows:
Unit 3 School-assessed Coursework: 33 per cent
Unit 4 School-assessed Coursework: 33 per cent
End-of-year examination: 34 per cent.

VCAA February 2014