Agricultural and Resource Economics
Subject AGRI90074 (2013)
Note: This is an archived Handbook entry from 2013.
Credit Points: | 12.50 |
---|---|
Level: | 9 (Graduate/Postgraduate) |
Dates & Locations: | This subject is not offered in 2013. |
Time Commitment: | Contact Hours: 24 hours lectures / 24 hours tutorials/practical classes Total Time Commitment: 120 hours |
Prerequisites: | None |
Corequisites: | None |
Recommended Background Knowledge: | None |
Non Allowed Subjects: | None |
Core Participation Requirements: |
For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Students Experiencing Academic Disadvantage Policy, academic requirements for this subject are articulated in the Subject Description, Subject Objectives, Generic Skills and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the disability support scheme can be found at the Disability Liaison Unit website: http://www.services.unimelb.edu.au/disability/ |
Contact
Melbourne School of Land & Environment Student Centre
Ground Floor, Melbourne School of Land & Environment (building 142)
Enquiries
Phone: 13 MELB (13 6352)
Email: 13MELB@unimelb.edu.au
Subject Overview: |
This subject covers the marketing of agricultural and food products, benefit cost analysis of using and conserving natural resources, and the analysis of agricultural and natural resource policy decisions |
---|---|
Objectives: |
On completion of this subject students will understand:
|
Assessment: |
A 2,000 word essay about a significant issue in natural resource management – 30% due week 8 3 hour final exam – 70% |
Prescribed Texts: | N/A |
Breadth Options: | This subject is not available as a breadth subject. |
Fees Information: | Subject EFTSL, Level, Discipline & Census Date |
Generic Skills: |
On completion of this subject, students should have developed their:
|
Related Course(s): |
Master of Agribusiness (Coursework) |
Download PDF version.