Contact Info:

Course Description and Objectives (see  Outline and Schedule  for more detailed topics):

This course is designed to familiarize Market Farmers with the plant materials and production of crops grown in the Market Farming industry. This course will help answer questions about varieties of plants to grow, establishment, growth, harvesting and post-harvesting of crop, varieties of plants to grow. Students will become familiar with different marketing options and good record keeping.

Upon successful completion of this course the student should be able to:

1. Explain the concepts of sustainable agriculture.
2. Differentiate between commercial agriculture and organic production.
3. Describe the development of fresh market fruit, vegetable and herb production in the area of sustainability and how it differs from commercial agriculture & organic production.
4. Differentiate between soil management and fertilization.
5. Describe weed management in vegetables, small fruits and herbs.
6. Identify the various methods of water management including: irrigation and mulching.
7. Apply the methods of insect and disease control in commercial crops.
8. Compare the various methods used to extend the growing season.
9. Explain the various harvesting techniques, handling methods, market preparation activities, the proper stage(s) to harvest, packaging methods and storage options used in sustainable fresh market production.
10. Recommend methods and requirements used in crop establishment and plant growth of commonly grown vegetables, herbs and small fruits.
11. Conduct a market analysis and develop a marketing plan for your operation.

Requirements and Grading Rationale

Grades will be based on evaluation of your performance on two types of assignments:

1. Exams and Quizzes
2. Class Participation
3. Projects

1. Exams/Quizzes: There will be two major exams, a Midterm and a Final, and several unannounced quizzes over the semester. The Midterm and Final will assess your accomplishment of the major objectives of the course. Unannounced quizzes will help keep you on your toes and encourage you to keep up with reading assignments, pay attention in class, and think critically about the course material. Total points for exams and quizzes: 250

2. Class Participation: Your overall level of participation in the course, including regular attendance and involvement in class discussions and projects will determine your class participation score. Participation is worth a total of 50 points.

3. Projects are specific activities designed to help you master the competencies defined in the course outline. Many of these projects will be completed in class and will involve collaboration and interaction. Others will be completed individually in between classes, at home or wherever you complete your school work. The final, major project will be completion of a market analysis and market plan for your farming operation (existing or proposed).  Total points for projects: 200

Assignments and points
Exams and Quizzes	250
Class Participation	50
Projects	200
total points possible:	500

 

Course grade scale
450-500 pts (90-100%)	A
400-449 pts (80-89%)	B
350-399 pts (70-79%)	C
300-349 pts (60-69%)	D
< 300 pts (<60%)	F

 

 

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THREE GUIDING VALUES: CIVILITY, COURTESY, AND HONEST EFFORT

As social values, these might very well be topics of discussion in this course. As social practices, they are essential to our success in making this course interesting, useful, and meaningful to each and every one of us. Class won't be all of those things for everybody every time, but if you try, you are bound to find something of interest, something useful, and some meaning in much, if not most of what we do.

We are most likely to achieve the goal of excited enlightenment (or even light excitement!) if everyone in class embraces these three values. We are here to share and cooperate, to help and enlighten each other, to work together to better understand our social world and our place in it. Mocking or making fun of others who are bold enough to speak honestly is not only hurtful to the individual, but harms the efforts of the group as well. We may be discussing controversial issues, and we come from different backgrounds and experiences, so it is essential that we think very carefully about what we say and how we say it, especially since we cannot read each others' faces and body language when we are online.

If we find the sociability of the team or other task-oriented group, if we give each other mutual respect as mature adults, and if each of us puts serious and consistent energy into the learning project, we will succeed in having an enlightening and enjoyable semester.

 

CHEATING AND PLAGIARISM

Cheating and plagiarism are violations of social norms and of the three guiding values discussed above. They are also violations of the JCCC Student Code of Conduct,  Be sure to read section 4, Cheating and Plagiarism.

Because incidents of plagiarism are on the increase, I have developed a pretty good cheat detector, and the college has excellent resources to detect plagiarism as well, so the best plan is not to try it. Anyone caught cheating or plagiarizing in this class will be subject to any or all of the following sanctions: a zero for that assignment; an immediate "F" for the course; referral to college authorities for further discipline, including possible expulsion. If you do not understand the academic standards regarding the use of someone else's ideas or words, please consult me, your Composition instructor, the Writing Center, or the Reference Librarians. I am not particular about citation styles, but you must always cite your sources, including author, title, publisher, and publication date at the very least.

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JCCC PROCEDURES FOR ACCOMMODATING STUDENTS WITH DISABILITIES:

"If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services (SC 292; ext. 3521). Access Services will recommend any appropriate accommodations to your instructor and his/her director. The instructor and director will identify for you which accommodations will be arranged."