SRJC Course Outlines

2/17/2020 2:35:11 AMSUSAG 161 Course Outline as of Fall 2014

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  SUSAG 161Title:  CSA EARLY SPRING  
Full Title:  Community Supported Agriculture Early Spring
Last Reviewed:3/31/2014

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.50Lecture Scheduled1.5017.5 max.Lecture Scheduled26.25
Minimum1.50Lab Scheduled08 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total1.50 Contact Total26.25
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  52.50Total Student Learning Hours: 78.75 

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:
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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: Untitled document
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:
Upon completion of the course, students will be able to:
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Upon completion of the course, students will be able to:
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
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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:
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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:
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Instructor prepared materials

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