Maricopa Community Colleges  GCO118   19976-19995 
Official Course Description:   MCCCD Approval:  02/25/97  
GCO118      19976-19995 L+L 2 Credit(s) 3 Period(s)
Golf Course Integrated Pest Control
Identification of harmful and beneficial insects, weeds, and plant diseases. Methods of effective insect, weed, and plant disease control. Safe handling of pesticides. Preparation for State of Arizona Class I Golf Course Pesticide Certification. Prerequisites: None.
 
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MCCCD Official Course Competencies:
 
GCO118   19976-19995 Golf Course Integrated Pest Control
1. Explain the importance of an integrated pest control program. (I)
2. Describe the components of an integrated pest control program. (I)
3. Explain the integrated use of cultural, biological, and chemical programs. (I)
4. Compare the different types of pesticides and their formulations. (II)
5. Describe pesticide toxicity and how to measure it. (III, IV)
6. Read and analyze a pesticide label. (III, IV, V)
7. Select and wear proper protective clothing during pesticide use. (IV)
8. Explain state and federal regulations governing pesticide use, storage, and disposal. (IV)
9. Describe the first aid steps for poisoning. (V)
10. Describe how to operate pesticide equipment safely. (VI, X, XI).
11. Identify weeds common to golf courses and different types of herbicides that can be used to control them. (VII)
12. Identify common golf course insect pests and their life cycles. (VIII)
13. Evaluate and diagnose insect pest turf injuries. (VIII)
14. Describe how insect pests can be controlled on turf, on plants, and in aquatic environments. (VIII)
15. Explain turf disease causes and the methods used to control these diseases. (IX)
16. Perform calculations needed to measure and prepare pesticides. (XI)
17. Explain the process to apply for Class I Golf Course Pesticide Certification required by the State of Arizona. (XII)
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MCCCD Official Course Outline:
 
GCO118   19976-19995 Golf Course Integrated Pest Control
    I. Integrated Pest Control
        A. Importance
          1. Public perception
          2. Reduce toxic-use
        B. Definition of pest control
        C. Components
          1. Object
          2. Monitoring
        D. Cultural control
        E. Biological control
          1. Alternative chemicals
          2. Calibration
          3. Characteristics
        F. Chemical control
      II. Pesticides
          A. Types
            1. Insecticides
            2. Fungicides
            3. Bactericides
            4. Antibiotics
            5. Herbicides
            6. Nematicides
            7. Systemic fungicides/insecticides/pesticides
          B. Formulations
            1. Toxicant
              a. Solvents
              b. Wetting agents
              c. Granules
              d. Powders
            2. Grandular
            3. Emulsifiable
            4. Wetable powders
            5. Flowables
            6. Dry flowables
            7. Other
          C. Pesticide fate
            1. Drift
            2. Volatization
            3. Runoff
            4. Leaching
        III. Pesticide Toxicity
            A. Oral
            B. Skin
            C. Inhalation
            D. Types
              1. Acute
                a. Measure
                b. Treat
              2. Chronic
                a. Measure
                b. Treat
          IV. Certification
              A. Environmental Protection Agency (EPA) standards
                1. Occupational Safety and Health Administration (OSHA) regulations
                2. State regulations
              B. Label
              C. Safety
                1. Label warnings
                2. Contact avoidance
                3. Clothing
                4. Recommended rate
                5. Amount mixed
            V. Poisoning
                A. Steps
                B. First aid
                C. Poison control
              VI. Equipment
                  A. Sprayers
                  B. Spreaders
                  C. Calibration
                  D. Application
                VII. Weeds
                    A. Annual grasses
                      1. Types
                      2. Control
                    B. Perennial
                      1. Types
                      2. Control
                    C. Broadleaf
                      1. Types
                      2. Control
                    D. Herbicides
                      1. Preemergence
                      2. Postemergence
                      3. Common brands
                  VIII. Insects
                      A. Types
                        1. Harmful
                        2. Beneficial
                      B. Life cycle
                      C. Root feeding insects
                        1. Grubs
                        2. Other
                      D. Leaf and stem feeders
                        1. Chinch bugs
                        2. Sod webworms
                        3. Mites
                        4. Aphids
                        5. Other
                      E. Aquatic pests
                        1. Types
                        2. Control
                      F. Control
                        1. Insecticides
                        2. Common brands
                      G. Other pests
                    IX. Turfgrass
                        A. Fungal pathogens
                          1. Description
                          2. Life cycle
                        B. Disease identification
                          1. Symptoms/signs
                          2. Common diseases
                        C. Disease control
                          1. Cultural
                          2. Fungicides
                      X. Equipment
                          A. Use
                            1. Height
                            2. Width
                          B. Safety
                            1. Person equipment
                            2. Equipment use
                          C. Cleaning
                          D. Storage
                          E. Calibration
                        XI. Pesticide Preparation
                            A. Determine proportions
                            B. Check active ingredient amounts
                            C. Weigh and measure chemicals
                            D. Calibrate volumes, pressures, and output of equipment
                          XII. State Certification
                              A. Application
                              B. Cost
                              C. Continuing education
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