- Identify phenomena, processes, and changes in the agroecosystem.
- Interpret phenomena, processes, and changes in the agroecosystem.
- Analyse the significance, functions, and socioeconomic characteristics of agriculture within the overall economic structure of the economy.
- Interpret the significance, functions, and socioeconomic characteristics of agriculture within the overall economic structure of the economy.
- Use managerial and marketing tools in the management of agricultural production or agricultural enterprises.
- Describe measures and methods for plant health protection.
- Organize the implementation of measures and methods in the field of plant health.
- Recognize the importance of applying science in agriculture and the agroecosystem of their environment.
- Describe the sensory characteristics of agricultural products.
- Recognize the role of sensory analysis in the quality control of agricultural products.
- Apply food safety systems in agribusiness from farm to table.
- Explain the basics of EU and Croatian legislation in agribusiness.
- Discuss the topic of protected designations of origin.
- Assess soil productivity and fertilization.
- Explain the use of modern technologies in agricultural production.
- Explain the agroecological conditions for growing various agricultural crops.
- Describe the structure and explain the function of individual plant organs and tissues.
- Explain the processes of plant growth and development.
- Explain the use of various technical and technological solutions in the production of fruit, vegetables, medicinal and aromatic plants, and grapevines.
- Explain the basics of plant biotechnology and the process of producing planting material for fruit, vegetable seedlings, flowers, ornamental, medicinal, and aromatic plants, and grapevines.
- Explain the main grape varieties and the most important wine "brands" (designations) of Croatia and the world.
- Explain the importance of enology in the development of winemaking.
- Apply technological procedures and practices used in winemaking.
- Describe the relationship between the chemical composition and organoleptic characteristics of wine and "terroir."
- Interpret results obtained through various analytical, sensory, and microbiological methods.
- Determine the basic chemical and microbiological composition of wine.
- Use different sensory methods to assess wine quality.
- Apply agrotechnical measures and practices used in viticulture.
- Assess the quality and health safety of grapes.
- Analyse agroecological conditions for grapevine cultivation.
- Explain the morphological structure and function of grapevine organs.
- Analyse agroecological conditions for cultivating fruit, vegetables, medicinal and aromatic plants, and olives.
- Explain the structure and function of the organs of fruit, vegetables, olives, medicinal and aromatic plants.
- Apply appropriate cultivation technology for fruit, vegetables, olives, medicinal and aromatic plants in open fields and protected environments.
- Apply varietal agronomy techniques for fruit, vegetables, olives, medicinal and aromatic plants.
- Apply basic procedures for the storage and processing of fruit, vegetables, olives, medicinal and aromatic plants.
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