Skagit Valley College

Catalog Course Search Details

 Course Title:   Marketing Agriculture Products

 Title Abbreviation:   MARKETING AG PRODUCTS

 Department:    ENVAG

 Course #:    243

 Credits:    3

 Variable:     Yes

 IUs:    3

 CIP:    010308

 EPC:    127

 REV:    2018


 Course Description  

Focuses on sustainable agriculture niche products. Emphasis is on value added costs and potential revenues, processing, grading, packaging, packing, storing and transport requirements of various farm products. Includes food safety regulations, practices and limitations.

 Prerequisite  

None

Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 33

Lab: 0

Other: 0

Systems: 0

Clinical: 0


Intent: Distribution Requirement(s) Status:  

Vocational Supplementary Elective  

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. Understand niche products in wholesale market sales in direct and traditional food systems.
  2. Understand niche product branding and third-party certification procedures.
  3. Understand niche products and marketing, crop planning, product pricing, contracts, paperwork, and finances.
  4. Estimate value added costs and revenues.
  5. Understand food safety regulations, practices and limitations.
  6. Demonstrate knowledge of small-scale harvest and processing tools and equipment.
  7. Understand standard processing, grading, packaging, packing, storing, and transport requirements of farm products.
  8. Understand post-harvest procedures and regulations.

General Education Learning Values & Outcomes

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

Course Contents

  1. How niche products are marketed.
  2. Value added costs and revenues.
  3. Food safety regulations, practices and limitations.
  4. Small-scale harvest and processing tools and equipment.
  5. Standard processing, grading, packaging, packing, storing, and transport requirements of farm products.
  6. Post-harvest procedures and regulations.