Use GAP( Good Agricultural Practices) to harvest, clean and bring produce to markets. Use season-extending hoop house, compost vegetative residue, sow cover crops, and prepare the garden for next year.( Prerequisite: 10-090-131, Organic Gardening) Course Typically Offered: Fall
College Technical Math 1A 10804113 Topics include solving linear equations; graphing; percent; proportions; measurement systems; computational geometry; and right triangle trigonometry. Emphasis will be on the application of skills to technical problems.( Prerequisite: Next Gen Arithmetic score greater / equal to 250 AND Rdg score greater / equal to 250; OR ACT Math score greater / equal to 15 AND ACT Rdg score greater / equal to 16; OR preparatory courses-contact an academic advisor 920- 498-5444) Course Typically Offered: Summer Fall Spring
Value Added Foods 10090140 Food preservation and value-added processing. Explore the rich variety of food preservation methods. Discover how to turn the bounty from your garden, orchard and land into foods you can sell at a premium because you have added value through minimal, safe, processing methods and unique recipes. Course Typically Offered: Fall
Technical Reporting 10801197 Principles of report writing and correspondence, proposals, feasibility reports, progress reports, investigation reports, evaluation reports, meeting reports, memos, and correspondence.( Prerequisite: 10-801-136, English Composition I OR 10-801-195, Written Communication with“ C” or better) Course Typically Offered: Summer Fall Spring
Artisan Meats: Humane Harvest 10090141 topics include humane butchering, carcass yields, sausage-making, smoking and packaging. Compare professional techniques to home-based skills. Review rules, regulations and sanitary practices. Determine produce mix, costs and income potential. Course Typically Offered: Fall
Intro to Diversity Studies 10809172 This course introduces the study of diversity from a local to a global perspective using a holistic, interdisciplinary approach that encourages exploration and prepares students to work in a diverse environment. The course introduces basic diversity concepts, examines the impact of bias and power differentials among groups, explores the use of culturally responsive communication strategies, and compares forces that shape diversity in an international context.( Prerequisite: Next Gen Rdg score greater / equal to 250 AND Writing score greater / equal to 237; OR ACT Rdg score greater / equal to 16 AND English greater / equal to 15; OR 10-831-107, College Reading and Writing with a B or better.) Course Typically Offered: Summer Fall Spring
Sustainable Ag & Food Business 10090134 Define your goals. Research expenses and potential income for a small food-related enterprise. Outline a budget. Compare markets. Develop a brand identity. Review financial terminology. Draft a business plan.( Prerequisite: Accepted into Sustainable Food & Ag Systems or Sustainable Ag certificate) Course Typically Offered: Spring
Produce Safety & Organic Cert 10090143 This stand-alone course enables students to complete organic certification paperwork( an Organic Farm Plan). Students will be able to proceed with the steps needed to allow their garden or farm to become " Certified Organic." The course also helps producers understand GAP,( Good Agricultural Practices) requirements under the Food Safety Modernization Act. Students will be able to complete their own Food Safety Plan for their farm / garden by the end of the course. Course Typically Offered: Spring
Organic Field Crops 10090145 Evaluate organic practices for fertilizing, planting, weed and pest control in corn, soybeans and small grains. Create an organic transition plan, qualify for certification. Evaluate yields, markets, rotations, and cover crops. Course Typically Offered: Spring
QuickBooks 10101190 An introductory course in using QuickBooks to create vendor / employee accounts, invoices, budgets, profit / loss statements, balance sheets, A / R, A / P, journals, graphs. Course Typically Offered: Summer Fall Spring
Food Systems; Food Quality 10090129 compare traditional food systems( heirloom breeds, grass-fed beef) with modern production, processing, additives, packaging, transportation, marketing, price, distribution and fast food. Evaluate how these factors influence individual and societal health. Course Typically Offered: Spring
Permaculture: Edbl Lndsp & Hmstd 10090142 explore permaculture; the creation of an edible landscape and the development of a homestead-style, self-reliant, sustainable property. Examine the use of perennial fruit & nut trees, vines & berries, " new " plants & pastures. Explore permaculture zones & placement of home-based enterprises. Review energy, relaxation, small building construction, and local community in the context of your personal landscape. Course Typically Offered: Spring
Source: https:// nwtc. edu / academics-and-training / sustainable-food-and-agriculture-systems
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