Free New York State Teacher Certification Examinations Agriculture CST (068) Practice Questions

About New York State Teacher Certification Examinations Agriculture CST (068)

New York State Teacher Certification Examinations Agriculture CST (068) · US-NY

Key exam facts

Provider

New York State Education Department (NYSED), responsible state agency; Evaluation Systems, Pearson, administers the NYSTCE program.

Format

Computer-based test (CBT), with selected-response and one extended constructed-response item.

Exam questions

Total questions: 91.

Time limit

195 minutes testing time; 210-minute appointment includes 15 minutes for the CBT tutorial and nondisclosure agreement.

Passing score

520 on the 400–600 total test score scale.

Exam fee

US$122 test registration fee.

Topics covered

• Foundations of Agricultural Education (10%)

  • demonstrates an understanding of major historical developments in agriculture, career and technical education, and FFA
  • demonstrates knowledge of the role of agriculture and related agricultural organizations in the world, including economic, environmental, social, legal, and ethical issues
  • applies principles and practices for ensuring the safety of students in the classroom, laboratory, and SAE
  • applies methods and principles of mathematics, science, and literacy in agriculture and agricultural education in accordance with state and national standards
  • identifies the diversity of career pathways in agriculture and the skills, knowledge, and aptitudes necessary for college and career readiness
  • demonstrates an understanding of types, characteristics, and goals of SAEs and how they contribute to the overall agricultural education program
  • demonstrates an understanding of the roles of teachers in helping students select and complete their SAEs, including tracking their progress, evaluating their success, and helping them use their SAE to further their career goals
  • demonstrates an understanding of the purposes and goals of State and National FFA Organizations and the role of local FFA chapters in helping students develop leadership, personal growth, and career success
  • demonstrates knowledge of the organizational structure of local, state, and national FFA, roles of student officers in a local FFA chapter, and the use of parliamentary procedure in an FFA meeting
  • demonstrates an understanding of the roles of the advisor to an FFA chapter and strategies for assisting students in developing a Program of Activities (POA), encouraging participation in community service projects, and facilitating students' participation in FFA Career Development Events (CDEs) at the local, regional, state, and national levels
  • demonstrates knowledge of total program development, including the importance of the role of an advisory board in assisting in the development, support, and partnership of key community agricultural leaders

• Agricultural Business (10%)

  • applies business management principles, functions (e.g., leading, controlling), and skills (e.g., time management skills, teamwork skills) to agricultural enterprises
  • demonstrates knowledge of the various types of business ownership and the steps involved in developing a business plan
  • applies knowledge of financial and risk management in business, including accounting principles, credit management, insurance, budgeting, record keeping, and the optimal allocation of business assets
  • applies principles, methods, and techniques of communicating effectively in an agricultural enterprise
  • demonstrates knowledge of economic principles and concepts (e.g., competition, supply and demand, opportunity costs) and their application to agricultural enterprises
  • identifies factors of production (e.g., land, labor, capital, management) used in agricultural enterprises and strategies used in agricultural production planning (e.g., forecasting)
  • demonstrates knowledge of concepts, principles, and skills for marketing agricultural products locally, regionally, nationally, and globally
  • applies knowledge of the use of technology in agricultural record keeping, production, and information management
  • recognizes environmental, social, legal, and ethical issues in agriculture and government agencies, laws, and policies affecting agricultural enterprises

• Animal Science (10%)

  • demonstrates knowledge of animal classification, the uses of various species and breeds of animals, and principles for evaluating and selecting animals
  • demonstrates knowledge of animal anatomy and physiology and how they interrelate
  • demonstrates an understanding of animal behaviors and their importance in safely handling, caring for, and managing animals
  • demonstrates knowledge of animal reproduction (e.g., anatomy and physiology, breeding cycles, reproductive behavior) and breeding practices
  • demonstrates knowledge of animal nutrition (e.g., nutrients and their function, nutrient sources, nutrient requirements in various species through the life cycle), characteristics of feed types (e.g., roughages, concentrates, complete ration), and feeding practices for production and companion animals
  • applies principles of effective animal health care and veterinary practices, including knowledge of types, causes, symptoms, treatment, control, and prevention of common animal diseases and parasites
  • demonstrates knowledge of environmental factors affecting animal production (e.g., types and characteristics of housing, temperature, light) and practices for handling animal wastes (e.g., lagoon systems) and minimizing contamination of the environment
  • demonstrates an understanding of environmental, social, legal, and ethical issues (e.g., animal welfare, Concentrated Animal Feeding Operations [CAFOs]) in animal care and management

• Plant Science (10%)

  • recognizes plant classification and characteristics of types (e.g., field, tree, forage, vegetable, ornamental) of plants grown in New York State
  • demonstrates knowledge of plant anatomy (e.g., cells, tissues) and physiology (e.g., photosynthesis, respiration, transport) and how they interrelate
  • demonstrates an understanding of asexual and sexual reproduction in plants, environmental factors that affect plant reproduction and growth (e.g., soil moisture, light, tropisms), and methods of plant propagation
  • applies knowledge of plant nutrition (e.g., nutrients and their functions, nutrient sources, deficiency symptoms) and types, formulations, and safe uses of fertilizers
  • demonstrates knowledge of major plant diseases (e.g., types, characteristics, causes, symptoms, treatments) and pests (e.g., types, characteristics, detection) and methods for their prevention and control, including integrated pest management
  • demonstrates knowledge of constituents (e.g., sand, clay, silt), characteristics (e.g., texture, structure), and properties (e.g., fertility, drainage) of soil types and how the physical characteristics of soil affect land use classification and selection of crops
  • demonstrates an understanding of soil management and conservation practices (e.g., low-till, no-till, cover cropping), soil water control (e.g., drainage, mulching, irrigation), and methods of soil testing (e.g., nutrients, pH)
  • demonstrates knowledge of methods, equipment, and techniques for production and management of crops (e.g., field, forage, vegetable, fruit, nut) using various systems (e.g., greenhouse, agronomic, landscape, hydroponic, nursery)
  • demonstrates knowledge of techniques, equipment, and facilities for safe production, harvesting, handling, and processing of plant products
  • demonstrates an understanding of environmental, social, legal, and ethical issues affecting plant science and crop production

• Food Systems, Science, and Safety (10%)

  • demonstrates knowledge of the composition and nutritional value of various foods and food groups and their importance in the human diet
  • demonstrates knowledge of criteria used to evaluate, assess, and grade meat, eggs, vegetables, and other food products
  • demonstrates knowledge of contaminants that can affect food safety (e.g., microbes, heavy metals, pesticide residues), sources of contamination, and effects on consumers of ingesting contaminated food
  • demonstrates an understanding of practices for ensuring food safety in producing, processing, handling, and distributing food, including quality-assurance procedures such as Good Agricultural Practices (GAP) and Hazard Analysis & Critical Control Points (HACCP)
  • demonstrates knowledge of methods and techniques for harvesting, storing, processing, and preserving food products to extend shelf life, reduce deterioration, and control ripening
  • demonstrates knowledge of basic methods and techniques used in food production (e.g., dairy products, fermented products, maple syrup)
  • demonstrates knowledge of government agencies, laws, regulations, and policies relating to food quality, food safety, and product labeling
  • demonstrates an understanding of environmental, social, legal, and ethical issues related to food systems, science, and safety

• Genetics and Biotechnology (10%)

  • demonstrates an understanding of cell division and the differences between meiosis and mitosis and their products
  • demonstrates an understanding of the structure and function of DNA, RNA, genes, and chromosomes
  • demonstrates an understanding of the principles of Mendelian genetics and inheritance (e.g., random assortment of traits, dominant and recessive traits) and the application of those principles to genotype and phenotype variation in plants and animals
  • demonstrates an understanding of natural and artificial selection, mutation, and genetic drift and the application of those principles to selective breeding in plants and animals
  • demonstrates knowledge of the history of and environmental, social, legal, and ethical issues in biotechnology
  • demonstrates an understanding of basic methods and techniques used in biotechnology (e.g., gel electrophoresis, gene sequencing, gene cutting and splicing, recombination cloning)
  • demonstrates knowledge of the applications of biotechnology in agriculture

• Agricultural Technology and Mechanics (10%)

  • applies technological and mechanical principles in agriculture
  • demonstrates knowledge of tools and equipment and methods for servicing, maintaining, troubleshooting, and repairing agricultural equipment, small engines, and power systems
  • identifies hazards associated with the operation of tools and agricultural equipment, safety procedures that should be followed, and methods for safely operating equipment
  • applies knowledge of principles, tools, and techniques used in designing and fabricating for agricultural purposes
  • demonstrates knowledge and techniques of construction, electrical, plumbing, and power systems in various agricultural contexts
  • demonstrates knowledge of current and emerging technologies in agriculture (e.g., precision agricultural technologies, biofuels, sustainable energy)

• Environmental Science and Natural Resource Management (10%)

  • demonstrates an understanding of the characteristics of different types of ecosystems, including aquatic ecosystems, and the effects of agriculture on these ecosystems
  • demonstrates an understanding of ecological principles (e.g., niche, ecosystem, succession, energy flow, watersheds) and their application to agriculture
  • demonstrates an understanding of the cycling of energy, water, nitrogen, and other substances and the relevance of this cycling to agriculture
  • demonstrates knowledge of urban ecosystems (e.g., plants that are suitable for urban landscapes) and the benefits of urban forests to urban ecosystems
  • demonstrates knowledge of land management policies, including recreational, forest, and multiple-use management, causes of habitat loss and reduction of biodiversity in New York State, strategies for conserving and replacing habitat, and principles and practices used in forest management
  • demonstrates knowledge of sources of point and nonpoint pollution and strategies for mitigating the negative effects of pollution on the environment
  • identifies environmental agencies, laws, regulations, and public policies that impact agricultural operations
  • identifies sources and types of renewable and nonrenewable natural resources; how they are produced, processed, and used; and strategies for the management and conservation of natural resources
  • demonstrates an understanding of the effects of fossil fuel use on the environment (e.g., climate change, acid rain) and costs and benefits of renewable sources of energy (e.g., solar, wind, biological) that may serve as alternatives to fossil fuels
  • applies an understanding of sustainable agricultural practices, the sustainable use of natural resources in agriculture, and strategies for ensuring profitability of agricultural enterprises employing sustainable production methods
  • demonstrates an understanding of environmental, social, legal, and ethical issues related to environmental science and natural resource management

• Pedagogical Content Knowledge (20%)

  • demonstrates knowledge of developmentally appropriate learning goals related to a specified agricultural topic, as well as the skills and conceptual understanding necessary for students to achieve learning goals
  • provides a logical rationale for including a particular learning goal in an instructional unit devoted to the specified agricultural topic
  • applies knowledge of methods for assessing student readiness (e.g., knowledge, development, motivation) for learning the concepts and skills associated with a particular learning goal
  • describes in detail an appropriate and effective instructional strategy or activity designed to promote students' achievement of a particular learning goal, including the use of appropriate agriculture-related resources and media
  • provides a clear and logical explanation of how the strategy or activity supports a particular learning goal and fosters students' knowledge and skills related to the learning goal
  • provides a clear and logical explanation of how the content, strategy, and/or activity fully incorporates the total agricultural program model (i.e., classroom, FFA, SAE)

How to prepare

Work through the topics, read the explanation after each answer, and revisit the areas where you miss questions. Use the official outline and reference materials below to guide your study.

These independent practice questions are not actual exam items and do not guarantee a passing result.

Frequently asked questions

Official sources and references

• Agriculture Test Design and Framework

  068-3 to 068-10

• Agriculture Test Design and Framework

  068-2

• NYSTCE Testing Program Update

  CST Group 2

• NYSTCE Agriculture CST (068)

  Test information

Confirm current exam arrangements with the exam provider.