GACE Agricultural Education

The Agricultural Education assessment, offered as part of the Georgia Assessments for the Certification of Educators, is divided into two tests.

The first test consists of 80 selected-response questions with a time limit of two hours. The content areas covered by the first test are the foundations of agricultural education, food science and biotechnology, and power and technical systems. Some of the topics covered by the agriculture and agricultural education subarea are: the historical development of agriculture, the value of agriculture, the management skills needed to organize an agribusiness, and the foundational areas of career development. Some of the topics covered by the food science
and biotechnology subarea are: major issues and trends affecting the food products and processing industry, regulatory agencies that effect the food products and processing industry, and the various uses of genetic engineering in the agricultural industry. The topics covered by the power, structural, and technical systems subarea are: various power and energy sources; the principles of power, energy transfer, and conversion; the proper use, storage, and disposal of potentially hazardous materials; and the application of technology to the agriculture industry.

The second test consists of 80 selected-response questions with a time limit of two hours. The content areas covered by the second test are animal systems; plant systems; and environmental and natural resource systems. Some of the topics covered by the animal systems subarea are: the historical development and trends of the animal systems industry; the classification, anatomical characteristics, and physiological characteristics of animals; and proper health care of animals. Some of the topics covered by the plant systems subarea are: general safety issues related to plant systems, the influence of environmental factors on plant growth, the use of integrated pest management (IPM) in plant production, and the principles and elements of landscape and floral design. Some of the topics covered by the environmental science, natural resource management, and forestry subarea are: natural cycles related to environmental and natural resource management; the role of forestry, environmental, and natural resource management in the local, state, and national economies; and the impact of conventional and alternative energy sources on the environment.

The examination must be completed within four hours. The total test score is placed on a scale of 100 to 300, with 220 as the lowest passing score. Scores are based on the number of selected-response questions answered correctly. Test-takers will also receive performance indices indicating their success in each subarea of the examination. Scores will be available approximately a month after the date of the examination; unofficial results are posted on the internet, and an official score report is mailed to the test-taker, the Professional Standards Commission, and the institution specified by the test-taker during registration.

GACE Agricultural Education Practice Questions

1. Which order of soil is formed from volcanic ash?

A: gelisol
B: spodosol
C: oxisol
D: andisol

2. Which federal law provided land grants for the development of agricultural education?

A: George-Barden Act
B: Smith-Hughes Act
C: Morrill Act
D: Vocational Education Act

3. What is the effect of a high-fiber diet on a dairy goat?

A: more milk is produced
B: milk becomes creamy
C: less milk is produced
D: milk goes sour

4. What is the term for the number of small particles of fat in a piece of lean meat?

A: maturity
B: texture
C: marbling
D: leanness

5. What is the name of the process by which nitrogen evaporates from a plant and enters the atmosphere?

A: volatilization
B: atmospheric fixation
C: plant uptake
D: biological fixation

Answer Key

1. D. Andisol soils contain a great deal of glass.
2. C. The Morrill Act was passed in 1862.
3. B. Fiber tends to increase the amount of butterfat in goat’s milk.
4. C. A high degree of marbling indicates a piece of meat will be juicy.
5. A. Heat causes volatilization.