Skagit Valley College

Catalog Course Search Details

 Course Title:   Post-Harvest to Local Market Operations

 Title Abbreviation:   POST-HARVEST/MARKET OPER

 Department:    ENVAG

 Course #:    231

 Credits:    3

 Variable:     No

 IUs:    3.5

 CIP:    010308

 EPC:    127

 REV:    2018


 Course Description  

Study local food system development, food physiology, and food security, safety, and quality issues through exposure to real world postharvest and direct market operations, with an emphasis on small farm agriculture enterprises. Field trips are an integral part of this course.

 Prerequisite  

None

Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 22

Lab: 22

Other: 0

Systems: 0

Clinical: 0


Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree  

Equivalencies At Other Institutions

Other Institution Equivalencies Table
Institution Course # Remarks
N/A

Learning Outcomes

After completing this course, the student will be able to:

  1. Describe the components of a food system, compare conventional and alternative food systems, and interpret emerging trends in local food system and food hub development.
  2. Explain postharvest physiology in terms of food processing and storage methods and infrastructure design, and recognize associated equipment, tools, materials, and supplies.
  3. Examine the importance of Good Agricultural Practice (GAP) and Good Handling Practice (GHP) standards and their effect upon food security, safety, and quality.
  4. Discuss direct market and value added sales opportunities for small scale farms, such as farmers markets, Community Supported Agriculture (CSA) programs, grocery stores, and restaurants.
  5. Produce postharvest and direct market operational recommendations and plans based upon the needs of a small farm agriculture enterprise.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

0. Application and Integration

Definition: Applying information from one or more disciplines and/or field experiences in new contexts (Outcome 0.1); developing integrated approaches or responses to personal, academic, professional, and social issues (Outcomes 0.2-0.5).

Outcomes: Students will be able to . . .
0.1 Apply theories and concepts studied in the classroom to field, clinical, shop, research, or laboratory settings.

1. Information Literacy

Definition: Recognizing when information is needed and have the ability to locate, evaluate, and use effectively the needed information.

Outcomes: Students will be able to . . .
1.5 Effectively integrate and use information ethically and legally to accomplish a specific purpose.

3. Communication

Definition: Understanding and producing effective written, spoken, visual, and non-verbal communication.

Outcomes: Students will be able to . . .
3.7 Adapt communication to diverse audiences and media.

4. Community & Cultural Diversity

Definition: Recognizing the value of human communities and cultures from multiple perspectives through a critical understanding of their similarities and differences.

Outcomes: Students will be able to . . .
4.4 Demonstrate effective communication across differences in human communities and cultures.

5. Global & Local Awareness & Responsibility

Definition: Understanding the complexity and interdependence of, and stewardship responsibilities to, local and global communities and environments.

Outcomes: Students will be able to . . .

5.5 Demonstrate ethical practices as part of stewardship to local/global communities and environments.

7. Aesthetics & Creativity

Definition: Interpreting human experience through engagement with creative processes and aesthetic principles.

Outcomes: Students will be able to . . .
7.3 Use knowledge of creative processes and aesthetic principles to understand humans and the world around them.

10. Technology

Definition: Understanding the role of technology in society and using technology appropriately and effectively.

Outcomes: Students will be able to . . .
10.4 Demonstrate an understanding of the impact of technology in one’s personal and professional life.

Course Contents

  1. Components of a food system, compare conventional and alternative food systems, and interpret emerging trends in local food system and food hub development.
  2. Postharvest physiology in terms of food processing and storage methods and infrastructure design, and recognize associated equipment, tools, materials, and supplies.
  3. Good Agricultural Practice (GAP) and Good Handling Practice (GHP) standards and their effect upon food security, safety, and quality.
  4. Direct market and value added sales opportunities for small scale farms, such as farmers markets, Community Supported Agriculture (CSA) programs, grocery stores, and restaurants.
  5. Postharvest and direct market operational recommendations and plans based upon the needs of a small farm agriculture enterprise.