12/21/2024 5:23:20 PM	SUSAG 161 Course Outline as of Fall 2004	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  SUSAG 161	Title:  CSA EARLY SPRING
Full Title:  Community Supported Agriculture Early Spring
Last Reviewed:3/31/2014

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	1.50	Lecture Scheduled	3.00		8 max.	Lecture Scheduled	24.00
Minimum	1.50	Lab Scheduled	0		8 min.	Lab Scheduled	0
		Contact DHR	0			Contact DHR	0
		Contact Total	3.00			Contact Total	24.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  48.00

Total Student Learning Hours: 72.00

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  AG 297.74

Catalog Description:

Community supported agriculture (CSA) is the fastest growing small farm management and marketing tool to emerge over the last ten years, especially for the organic market. A unique approach to working directly with consumers, CSA provides a stable income and greatly reduces risk for the environmental entrepreneur.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Community supported agriculture (CSA) is the fastest growing small farm management and marketing tool to emerge over the last ten years, especially for the organic market. A unique approach to working directly with consumers, CSA provides a stable income and greatly reduces risk for the environmental entrepreneur.

(Grade or P/NP)
Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:		Effective:		Inactive:
Area:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:		Effective:		Inactive:
UC Transfer:		Effective:		Inactive:
C-ID:

Certificate/Major Applicable: Not Certificate/Major Applicable

COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:

Students will:

1.  Develop a comprehensive understanding of the history and theory of

   CSA.

2.  Identify a wide variety of key elements in the planning process of a

   CSA.

3.  Diagram these elements in such a way as to make transparent the

   relationships and potential implications.

4.  Create a business plan and professional brochure for a potential CSA.

5.  Describe in detail a variety of financing approaches to CSA.

6.  Demonstrate harvesting and packaging techniques.

7.  Recommend appropriate quality control, delivery and feedback

   processes.

Topics and Scope

1.  Survey of history of CSA development.

2.  Survey of theory of CSA development.

3.  Overview of business planning for CSA's.

4.  Overview of brochure development for CSA's.

5.  Identification of consumer relations for CSA's.

6.  Identification of marketing issues for CSA's.

7.  Demonstration of production, harvesting, processing and delivery.

8.  Description and discussion of legal issues.

9.  Description and discussion of accounting issues.

Assignments:

1.  Keep a semester journal.

2.  Develop a model brochure.

3.  Develop a crop timing chart.

Methods of Evaluation/Basis of Grade.

Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.		Writing 10 - 50%
Written homework, Essay exams
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 10 - 50%
Quizzes, Exams
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 20 - 50%
Class performances, Performance exams
Exams: All forms of formal testing, other than skill performance exams.		Exams 20 - 50%
Multiple choice, True/false, Matching items
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 0 - 0%
None

Representative Textbooks and Materials:

None

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