HORT 230 Sustainable Ag & Food Systems

Principles of sustainable environments, ecological agriculture, and community food systems are discussed in class. Students practice fresh market food production and food preservation during field and laboratory sessions. Emphasis is on hands-on application of scientific principles to create sustainable food production systems.

Credits

3

Offered

Offered Fall only

Notes

Lower Division Transfer (LDT) Course

Outcomes

Upon successful completion of this course, students will be able to:
Employ farming methods that sustain profitable production of high quality food and support environmental and community well being. Explain the role of local and regional food systems in providing nutritious food for the community. Demonstrate an understanding of small scale food preservation and value added food production.