Fall 2016 Course Syllabi

Course Prefix/Number/Title

HORT 285 -

Vegetable Prod. Practicum I

Number of credits:

3 Semester Credit

Course Description:

This field of study is designed to help an individual develop skills to

produce vegetables using environmentally safe methods. Experience hands-on learning

including sustainable production methods of vegetables, composting, good agricultural

practices, safe postharvest handling, marketing and pest management. Course study will be

based on common activities performed in the fall season.

Pre-/Co-requisites:

None

Objectives:

To learn the basic principles of sustainable vegetable farming.

Demonstrate the ability to develop a simple crop rotation plan.

Demonstrate an ability to successfully build, monitor and manage compost piles and

assess compost quality and maturity.

To develop good handling procedures when picking and preparing produce for

market.

To understand the importance of proper fall soil preparation and high tunnel

shutdown procedures.

Be able to perform safe worker awareness at all times during the practicum.

Instructor:

Keith Knudson/Mike Baier

Office:

519 Main Street, Suite 5; Bottineau, North Dakota 58318; Bottineau Tech Center

Office Hours:

11 – 12 AM – MWF or by appointment

Phone:

701-228-2160

Email:

Keith.Knudson@dakotacollege.edu

Lecture/Lab

Schedule

TBD

Textbook(s):

Sustainable Vegetable Production from Start-Up to Market, NRAES-104; ISBN:

978-0-935817-45-4 (this textbook is reference only)