11/21/2024 5:51:33 AM	SUSAG 119 Course Outline as of Fall 2015	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  SUSAG 119	Title:  SPECIALTY CROP PROD
Full Title:  Specialty Crop Production
Last Reviewed:2/14/2022

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	2.00	Lecture Scheduled	2.00		17.5 max.	Lecture Scheduled	35.00
Minimum	2.00	Lab Scheduled	0		10 min.	Lab Scheduled	0
		Contact DHR	1.00			Contact DHR	17.50
		Contact Total	3.00			Contact Total	52.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  70.00

Total Student Learning Hours: 122.50

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 251

Catalog Description:

Production of specialty horticulture crops including cultural practices, marketing and management decisions. Emphasis on Sonoma County fruit, vegetable and berry production for the gourmet market. Includes field trips and guest speakers.

Prerequisites/Corequisites:

Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description:

Production of specialty horticulture crops including cultural practices, marketing and management decisions. Emphasis on Sonoma County fruit, vegetable and berry production for the gourmet market. Includes field trips and guest speakers.

(Grade or P/NP)
Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100
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: Both Certificate and Major Applicable

COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:

1.  Develop a planting calendar for crop production.

2.  Select appropriate seeds for intended crops.

3.  Summarize the basics of successful herb cultivation.

 

Objectives:

Upon completion of this course, the student will be able to:

1. Develop a planting calendar for crop production.

2. Analyze a representative soil sample and assess texture, structure and components.

3. Recommend appropriate fertilization to create optimal garden soil conditions.

4. Properly prepare soil for planting.

5. Select appropriate seeds for intended crops.

6. Propagate plants by sexual and asexual means.

7. Discuss local marketing strategies for crops.

8. Apply appropriate weed and disease treatments.

9. Summarize the basic principles of irrigation and water management.

10. Apply appropriate amendments to ensure proper supply of nutrients to plants.

11. Summarize the basics of successful herb cultivation.

12. Discuss varieties of flowers well suited for cut-flower production.

Topics and Scope

I. Introduction to Organic Gardening and Sustainable Food Production

II. Gardening Basics

 A. Defining Organic

 B. Climate

 C. Planting Calendar

 D. Planning

III. Soil

 A. Soil analysis

  1. Soil texture

  2. Soil structure

  3. Soil organic matter

  4. Using a soil survey map

 B. Soil fertility

   1. Essential plant nutrients

   2. Soil pH

   3. Fertilization of garden soils

IV. Preparing the Soil

 A. Cultivation

 B. Tillage

V. Seeds

 A. Obtaining

 B. Selecting

 C. Storing

 D. Sowing seeds for cool season crops

VI. Plant Propagation

 A. Sexual

 B. Asexual

VII. Marketing

 A. Local marketing strategies

   1. Contract marketing

   2. Farm Trails

   3. Industry partnerships

 B. Advertising

 C. Other

VIII. Water Management

 A. Watering

 B. Water Quality

 C. Irrigation

IX. Crops

 A. Cool season vegetables

 B. Warm season vegetables

 B. Fruits and berries

 C. Cover crops

 D. Nutrient management

   1. Amendments

   2. Composting

   3. Green manures

X. Pest Management

 A. Insects

 B. Vertebrate pests

 C. Weeds

 D. Diseases

XI. Herb and Cut Flower Production

XII. Organic Certification

Assignments:

Assignments may include:

1. Reading, 20 - 30 pages per week.

2. Notebook: maintain a notebook of lecture notes, weekly handouts, and

  notes on garden activities, field trips and speakers. Will be graded as

  mid-term progress report.

3. Written report (4 pages) on an actual or fictitious farm operation.

4. Oral presentation on written report.

5. Final exam.

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 20 - 30%
Notebook notes; report.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 0 - 0%
None
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 20 - 30%
Class performances, Field work
Exams: All forms of formal testing, other than skill performance exams.		Exams 20 - 30%
Multiple choice, True/false, Matching items, Completion, SHORT ANSWER
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 15 - 25%
Attendance and participation.

Representative Textbooks and Materials:

SPECIALTY AND MINOR CROPS. University of California Ag/NR publication

3346, 1998. (Classic)

GOLDEN GATE GARDENING. Pam Pierce, Sasquatch Books, 3rd ed. 2010.

CALIFORNIA MASTER GARDENER HANDBOOK. Dennis R. Pittenger (editor).

University of California Ag/NR Pulication 3382, 2nd ed. 2015

GARDENER'S TABLE. Richard Merrill and Joe Ortiz, Ten Speed Press, 2000. (Classic)

SUSTAINABLE VEGETABLE PRODUCTION FROM START-UP TO MARKET. Vernon P.

Grubinger, Natural Resource, Agriculture and Engineering Service (NRAES),

1999. (Classic)

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