11/21/2024 6:37:30 AM	SUSAG 64 Course Outline as of Fall 2024	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:

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 EMLS 100 (formerly ESL 100) or appropriate placement based on AB705 verbiage

Limits on Enrollment:

Schedule of Classes Information
Description:

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 EMLS 100 (formerly 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:

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:

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

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:

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:

Sustainable Market Farming: Intensive Vegetable Production on a Few Acres. Dawling, Pam. New Society Publishers. 2013 (classic)

Instructor prepared materials

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