This document consists of two separately published guides for a course on crop science: an instructor's guide and a student's reference manual. Each part contains nine lessons on the following topics: (1) economic importance of crops; (2) crop uses (products and byproducts); (3) plant and seed identification; (4) certified seed and variety selection; (5) stand establishment; (6) managing the crop; (7) harvesting and storing grains; (8) harvesting and storing forages; and (9) controlling crop pests. Introductory matter in the instructor's guide includes: major competency profile; sections: objectives; competencies; motivational technique or interest approach; evaluation; and references and materials. Each lesson in the instructor's guide contains some or all of the following: objective; study questions; references; teaching procedures--introduction, motivation, assignment, supervised study, discussion, other activities, conclusion, competency, answers to evaluation, and answers to work sheet; evaluation; and transparency masters. Each lesson in the student reference manual consists of lesson contents, summary, credits, tables, and figures. (NLA)