Agriculture - Regenerative Agriculture Level 2 Certificate
An introduction to the concept of sustainable agriculture, and examine the impact from social, economic, technological, and environmental perspectives. Integration of crop and livestock management, conservation practices, organic practices, and farming techniques to increase agricultural production, efficiency, and profitability.
This course identifies surface water sources; describes water reservoir management and intake structures; differentiates the types of wells well hydraulics and well development; lists the physical and chemical characteristics of ground water; and explains well location considerations.
Application of various types of powered equipment used in the horticulture industry. Presentation of functions, operations, troubleshooting techniques, and repair of equipment.
Additional Course fees(s) required.
Principles and practices used in the management and operation of a garden center with emphasis on managerial and communication skills.
Additional Course fees(s) required.
Fundamentals of greenhouse construction and operation. Topics include architectural styles, construction materials, environmental systems and controls, growing media, fertilizers, post harvest handling, marketing, and business management.
Additional Course fees(s) required.
Course provides students with a working knowledge of small farm business development. Students will develop a written business plan which will become a vehicle through which management marketing accounting and cash flow staffing and legal issues will be considered and discussed. Resource needs will be identified and possible sources of funding including grants and loans will also be considered. (Fall)
This course is a study of physical and chemical soil deterioration and loss water conservation and principles for protection and maintenance of these resources. Topics include plant/water relationships water conservation methods basic terrace engineering principles sediment loss and land use plans.
Study of the role and application of feed nutrients and additives. Topics include comparative aspects of digestion absorption and metabolism of nutrients emphasis on identification of nutrient requirements and formulation of dietary feeding regimens. (Spring)
Additional course fee(s) required.
Instruction in small farming techniques with emphasis on horticulture science including comprehensive and profitable guidelines. Topics include herbs fruits nut and vegetable crops. (Spring)
Additional course fee(s) required.
Major agricultural disease and pest agents will be studied focusing on the biology of the pests to include life cycle structure and typical hosts. Management and control utilizing least toxic methods will be emphasized the foundation of which is healthy soils. (Fall)
Additional course fee(s) required.
A work-based learning experience that enables the student to apply specialized occupational theory skills and concepts. A learning plan is developed by the college and the employer. (Fall spring summer)
Additional course fee(s) required.
An in-depth coverage of advanced floral design practices for the retail floral industry. Topics include contemporary floral arrangement styles and trends.
Study of the production and management of forage crops and pastures including establishment, fertilization, weed control, grazing systems, rotational grazing, hay, seed production, and harvesting
Introduction to the basic principles of preserving processing and modifying agricultural outputs with an emphasis on dairy and horticultural commodities. Includes small-scale cheese and yogurt production winemaking water bath and pressure canning bread-making dehydration and freezing lactic acid fermentation and other techniques. (Fall)
Additional course fee(s) required.
Structure growth and development of horticulture plants from a practical and scientific approach. Environmental effects basic principles of propagation greenhouse and outdoor production nutrition pruning chemical control of growth pest control and landscaping. (Fall Spring Summer)
This laboratory-based course accompanies AGRI 1315. Laboratory activities will reinforce the fundamental principles and practices in the development production and management of horticulture crops including growth and development climate plant requirements pest management and production methods. (Fall Spring Summer)
Additional course fee(s) required.
Total Program Hours
45
PROGRAM DESCRIPTION:
This certificate is an approved curriculum for students seeking to specialize in the field of sustainable agriculture. It is designed to add an emphasis to a variety of major disciplines for students to gain employment in the field of “green” occupations. Additional applications of certificate include instruction and owner/operation of farm enterprises. Only college-level courses apply toward completion of this curriculum and the graduation requirements for the Sustainable Ag Level 2 certification.
Agriculture students are required to meet with an Ag advisor during their first semester of classes to establish their best pathway.