AGR3001O1

This course includes the study and practice of year-round vegetable, fruit, herbs and cut flower production using organic methods. Topics include variety selection, production methods and record-keeping procedures. Special emphasis will be placed on organic certification processes and season extension for southeast growers. Study for each incorporates field work to enhance practical application of specific learning objectives. Students should achieve proficiency with the use of tools and equipment associated with sustainable, organic production methods. Upon completion, students will demonstrate knowledge of crop specific organic production practices. This course is completed in a curriculum environment and is a parallel course offered with AGR-265 (Spring) or AGR-266 (Fall). Required Materials/Supplies: Closed toe shoes are required.

Fall