Catalog Course Search Details

 Department:    ENVAG

 Course #:    231

 Credits:    3

 Variable:     No

 IUs:    3.5

 CIP:    010308

 EPC:    127

 REV:    2021

 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  

Prerequisite: None.

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

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.

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.