8/31/2024 10:09:02 PM |
| Changed Course |
CATALOG INFORMATION
|
Discipline and Nbr:
SUSAG 64 | Title:
WARM SEASON CROP PROD |
|
Full Title:
Warm Season Crop Production |
Last Reviewed:2/8/2021 |
Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
Maximum | 2.00 | Lecture Scheduled | 1.50 | 17.5 max. | Lecture Scheduled | 26.25 |
Minimum | 2.00 | Lab Scheduled | 1.50 | 6 min. | Lab Scheduled | 26.25 |
| Contact DHR | 0 | | Contact DHR | 0 |
| Contact Total | 3.00 | | Contact Total | 52.50 |
|
| Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| Total Out of Class Hours: 52.50 | Total Student Learning Hours: 105.00 | |
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:
Catalog Description:
Untitled document
Class focuses on characteristics and production of major warm season crops in Sonoma County, including vegetables and hemp. Topics include organic production practices, managing pests and diseases, and postharvest handling. Lab activities will include hands-on application of production and postharvest techniques at SRJC's Shone Farm.
Prerequisites/Corequisites:
Recommended Preparation:
Eligibility for ENGL 100 or ESL 100 or appropriate placement based on AB705 verbiage
Limits on Enrollment:
Schedule of Classes Information
Description:
Untitled document
Class focuses on characteristics and production of major warm season crops in Sonoma County, including vegetables and hemp. Topics include organic production practices, managing pests and diseases, and postharvest handling. Lab activities will include hands-on application of production and postharvest techniques at SRJC's Shone Farm.
(Grade or P/NP)
Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100 or appropriate placement based on AB705 verbiage
Limits on Enrollment:
Transfer Credit:CSU;
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: | Transferable | Effective: | Summer 2006 | Inactive: | |
|
UC Transfer: | | Effective: | | Inactive: | |
|
C-ID: |
Certificate/Major Applicable:
Both Certificate and Major Applicable
COURSE CONTENT
Student Learning Outcomes:
At the conclusion of this course, the student should be able to:
Untitled document
1. Select and cultivate varieties of warm season crops suitable for Sonoma County soils and microclimates.
2. Create appropriate planting layouts for warm season crops within the available planting space.
3. Plan and implement a schedule of cultural and cost-effective practices from soil preparation through harvest for a warm season crop.
4. Discuss and apply appropriate postharvest handling practices for warm season crops.
Objectives:
Untitled document
At the conclusion of this course, the student should be able to:
1. Identify varieties of warm season crops suitable for Sonoma County soils and microclimates.
2. Demonstrate proper techniques for seed planting in flats or direct seeding in ground.
3. Identify and evaluate planting layouts for warm season crops based on space and selected
plants.
4. Determine optimal schedule and cultural practices for a warm season crop.
5. Identify and recommend control measures for common pests, diseases and weeds of warm
season crops.
6. Discuss and apply techniques for cultivating hemp as a warm season crop.
7. Determine optimal harvest time and postharvest conditions for warm season crops.
Topics and Scope
Untitled document
I. Warm Season Vegetable Varieties Specifically Suited to Sonoma County Conditions and
Markets
II. Other Warm Season Crops
A. Cut flowers
B. Warm season cover crops
III. Hemp as a Warm Season Crop
A. Botany
B. Regulations
C. Crop planning
D. Field cultivation of hemp for cannabinoids
E. Hemp cultivation for fiber
IV. Production
A. Seed planting in flats
B. Seeding directly in ground
C. Quantities and spacing of varieties for desired yields
D. Planting layouts
E. Crop rotation
V. Cultural Practices Through the Season
A. Thinning
B. Training/staking
C. Irrigation
D. Fertilization
E. Cultivation and weeding
VI. Pest Management
A. Weeds
B. Diseases
C. Insects
VII. Harvest Methods
A. Harvest techniques and tools
B. Harvest timing by crop
VIII. Postharvest Handling
A. Food safety practices
B. Optimal storage conditions by crop
C. Postharvest tools and equipment
Concepts presented in lecture are applied and practiced in lab.
Assignments:
Untitled document
Lecture-Related Assignments:
1. Weekly reading (10-20 pages)
2. Weekly quizzes
3. Discussions (in-class or online) (6-10)
4. Three to five crop planning assignments, such as: soil management plan, crop rotation plan,
choosing crop varieties, pest and disease management, etc.
5. One crop production plan project
Lab-Related Assignments:
1. Skill demonstrations on site, including seed planting; application of cultural practices; pest
and weed identification
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 15 - 25% |
Discussions | |
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving 35 - 50% |
Crop planning assignments, Crop production plan project | |
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations 10 - 20% |
Lab skill demonstration activities | |
Exams: All forms of formal testing, other than skill performance exams. | Exams 15 - 25% |
Quizzes | |
Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category 0 - 0% |
None | |
Representative Textbooks and Materials:
Untitled document
Sustainable Market Farming: Intensive Vegetable Production on a Few Acres. Dawling, Pam. New Society Publishers. 2013 (classic)
Instructor prepared materials
Print PDF