Fall 2018 Course Syllabi

Textbook(s): Sustainable Vegetable Production from Start-Up to Market, NRAES-104; ISBN: 0- 935817-45-X. Course Requirements: Grading will be based on the following to obtain points. There will be 8 lecture quizzes each worth 30 points; 3 individual student led discussions each worth 50 points; and a final exam worth 150 points. Total possible points for the course are 540. 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: Wk. 1 – Chapter 1: Sustainable, Integrated and Organic Production Systems Wk. 2 – Chapter 2: Getting Started in Vegetable Farming Wk. 3 – Chapter 3: Farm Business Management Wk. 4 – Chapter 3 cont.: Farm Business Management Wk. 5 – Chapter 4: Marketing Your Crop Wk. 6 – Chapter 5: Soil Fertility Management Wk. 7 – Chapter 6: On Farm Composting Wk. 8 – Chapter 7: Crop Rotation Wk. 9 – Chapters 8: Cover Crops and Green Manures Wk. 9 cont. – Chapter 9: Tillage Equipment and Field Preparation Wk. 10 - Chapter 10: Seeds and Transplant Wk. 11 – Chapter 11: Irrigation and Spraying Systems Wk. 12 – Chapter 12: Harvest and Postharvest Handling Wk. 13 – Chapter 13: Season Extension Wk. 14 – Chapter 14: Integrated Pest Management Wk. 14 cont. – Chapter 15 Insect Management Wk. 15 – Chapter 16: Disease Management Wk. 15 cont. – Chapter 17: Weed Management Wk. 16 – Chapter 18: Wildlife Management Wk. 16 cont. – Review Wk. 16 cont. – Final Exam 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. The latest technology is discussed and demonstrated.