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Course Requirements:
Grading is based on student’s ability to demonstrate practices
relating to the course objectives. The final grade is based on the following criteria:
A = 89.5% to 100% of the total points
B = 79.5% o < 89.5% of the total points
C = 68.5% to <79.5% of the total points
D = 59.6% to <69.5% of the total points
F = < 59.5% of the total points
Tentative Course Outline:
This practicum will touch on a lot of everyday activities required
to run a sustainable vegetable production system. Daily activities include:
- Organic Farm Plan
- Mulching and weeding
- Monitoring soil and ambient temperatures
- Frost protection
- Harvesting
- Preparing produce for market
- Practicing safety procedures
- Winterizing greenhouses and plant bed cleanup
General Education Goals
:
Not Applicable
Relationship to Campus Theme:
This course is part of our Sustainable Vegetable
Production program and it addresses the campus theme of Nature, Technology and Beyond by
learning about our natural resources and how best to utilize each resource. Methods of
sustainable vegetable production using the latest methods and technology are practiced.
Practicum Area Policies:
1.
Cell phones, iPods and related technology are prohibited at all times. It is
recommended that you do not bring your cell phone into the practicum area or, at
the very least, turn it off.
2.
Food and beverages are permitted in accordance with IVN classroom policy.
3.
Be respectful of other students, instructors and guests.
Academic Integrity:
All students are expected to adhere to the highest standards of academic integrity. Dishonesty
in the classroom or laboratory and with assignments, quizzes and exams is a serious offense
and is subject to disciplinary action by the instructor and college administration. For more
information, refer to the student handbook.
Disabilities and Special Needs:
If you have a disability for which you are or may be requesting an accommodation, you are
encouraged to contact your instructor and Jan Nahinurk in the Learning Center (701-228-5479)
as early as possible during the beginning of the semester.