Summer 2018 Course Syllabi

Course Requirements: Grading will be based on the following to obtain points. There will be 5 lecture quizzes each worth 30 points; food safety plan is worth 200 points and a final exam worth 150 points. Points for quizzes and final exam may be adjusted using a curve method. Total possible points for the course are 550. The final grade is based on the following criteria: A = 89.5% to 100% of the total points B = 79.5% to < 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: Hours - What are Good Agricultural Practices (0.5) - Review of Produce Safety Issues (0.5) - Marketing Issues (0.5) - Worker Training (1.0) - Speaker – First District Health Unit (1.0) - Water Management (0.5) - Composting Management (1.0) - Wildlife and Livestock Management (0.5) - Harvesting (1.0) - Wash and Pack (1.0) - Sanitation Pest Control (0.5) - Transportation (0.5) - Record Keeping and Traceability (1.0) - Crisis Management (1.0) - Wash and Pack Facility Floor Plans (1.0) - Crops grown and Farm Maps (1.0) - Develop a Farm Food Safety Plan (3.0) - Exam (1.0) - TOTAL (16.5) General Education Goals/Objectives 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. GAP brings out the best in vegetables with safe and great tasting foods.