Fall 2019 Course Syllabi

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: Week One – Food Safety Planning Read Units One and Two Week One Forum Resources: See folder named Resource Materials by week. Please link each folder/file to a week. Week Two - Traceability Read Unit Three Quiz # 1 – Unit One Week Three –Worker Training Read Units Four and Five Quiz # 2 – Units Two and Three Week Four – Water and Composting Read Units Six and Seven Quiz # 3 – Units Four and Five Week Five – Pest Control Read Units Eight and Nine Week Five Forum Quiz # 4 – Unit Six Week Six – Harvesting Read Units Ten and Eleven Begin Food Safety Plan Quiz # 5 – Units Seven, Eight and Nine Week Seven – Food Safety Plan Read Unit Twelve Food Safety Plan – Continue Assignment – Submit draft of Food Safety Plan Week Eight Complete and Submit Food Safety Plan (this is the final grade) General Education Goals/Objectives Not Applicable Relationship to Campus Theme: This course meets the campus theme of Nature, Technology and Beyond by learning about our natural resources and how best to utilize each resource. GAP brings out the best in vegetables with safe and great tasting foods.