A one-year certificate in Sustainable Agriculture, Market Farming introduces basic principles and hands on experience in production and direct marketing of locally grown food. Experiential and classroom learning will focus on principles of environmental, economic, and social sustainability emphasized through practicum courses, numerous field trips, guest lectures, and engagement with local farming and food communities. Students will be prepared for beginning occupations in sustainable market farming, ecological farm management, local food policy or advocacy organizations, produce management, school garden management, or related fields.
(Major Code 5290; State CIP Code 01.0308)
Fall Semester
| 3 |
| SAG 245 | Principles of Sustainable Market Farming | 3 |
| SAG 272 | Sustainable Agriculture Fall Practicum | 2 |
| HMGT 167 | Local Food Production | 3 |
| HORT 255 | Pest Control Management | 3 |
| Total Hours | 14 |
Spring Semester
| 3 |
| HMGT 165 | Food Industry Compliance Safety | 3 |
| HORT 260 | Horticulture Soils | 3 |
| SAG 274 | Sustainable Agriculture Spring Practicum | 2 |
| Total Hours | 11 |
Summer Semester
| SAG 276 | Sustainable Agriculture Summer Practicum | 2 |
| Total Hours | 2 |
Program Electives
Total Program Hours: 27
