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The Sustainable Agriculture major is designed to train farmers and gardeners in the techniques of sustainable food production. It provides a foundation in plant and soil science, integrated pest management, and ecological agriculture, and emphasizes the "how-to" aspects of organic gardening and farming, including tillage, compost production, and crop planning and production.
Students will engage actively in their learning experience by working on SRJC's Shone Farm, participating in the production and distribution of sustainable agriculture products, and participating with local farmers to discover and support best practices.
This program will prepare students for occupations that involve sustainable agriculture practices. Typical job titles include: farming, agricultural production, market gardener, farm manager, propagator, crop consultant, organic inspectors, farm advisor, agricultural supplier, compost production and sales.
This program of study is also available as a career certificate option. For more information see the Agriculture Department website.
The requirements for the Sustainable Agriculture (AS) program are:
Complete 24 units from
- Sustainable Agriculture Requirements
- Information Learning Resources Requirement
|Sustainable Agriculture Requirements - complete 23.00 units|
|AGRI 20||Introduction to Plant Science||3.00|
|AGRI 60||Soil & Plant Nutrition||3.00|
|AGRI 70||Integrated Pest Management||3.00|
|SUSAG 50||Introduction to Sustainable Agriculture||3.00|
|SUSAG 110||Organic Gardening and Food Production||4.00|
|Complete any combination totaling at least 5.00 units from the following:|
|AGMEC 60||Agricultural Machinery & Equipment Skills||2.00|
|AGRI 56||Agricultural Enterprise Project||2.00-4.00|
|AGRI 98||Independent Study in Agriculture||1.00-3.00|
|SUSAG 64||Warm Season Vegetable Production||2.00|
|SUSAG 65||Cool Season Vegetable Production||2.00|
|SUSAG 103||Composting for Commercial Organic Farming and Gardening||1.00|
|SUSAG 114||Warm Season Vegetable Production||2.00|
|SUSAG 115||Cool Season Vegetable Production||2.00|
|SUSAG 116||Organic Apple Production||1.00|
|SUSAG 117||Organic Fruit Tree & Berry Production||1.50|
|SUSAG 118||Olive Oil Production, Processing & Sensory Evaluation||1.00|
|SUSAG 119||Specialty Crop Production||2.00|
|SUSAG 130||Sustainable Gardens and Landscapes||1.00|
|SUSAG 131||Organic Gardening Basics||0.50-1.00|
|SUSAG 160||Direct Farm Marketing||2.00|
|SUSAG 161||Community Supported Agriculture Early Spring||1.50|
|SUSAG 162||Community Supported Agriculture Late Spring||2.00|
|SUSAG 163||Community Supported Agriculture Summer||2.00|
|SUSAG 164||Community Supported Agriculture Early Fall||2.00|
|SUSAG 165||Community Supported Agriculture Late Fall||2.00|
|VIT 111||Organic Viticulture||3.00|
|Complete any combination totaling at least 2.00 units from the following:|
|SUSAG 111||Organic Crop Planning||2.00|
|SUSAG 112||Organic Crop Production||2.00|
|Information Learning Resources Requirement - complete 1.00 units|
|Complete any combination totaling at least 1.00 units from the following:|
|LIR 10||Introduction to Information Literacy||1.00|
|LIR 30||Introduction to Information Literacy for Research Projects||1.00|
|LIR 110||Finding and Using Information||1.00|
The requirements for this program of study are effective beginning the semester shown above. If you began working on this program before the effective semester, you may not be affected by the changes. Consult with the program contact person or the department chair to determine your eligibility to complete the program under previous requirements.
Associate Degree Requirements:
The major is one of several requirements students need to fulfill in order to be awarded the Associate Degree, the highest level of academic achievement recognized by Santa Rosa Junior College. Please note that all of the following requirements must be met in order for the degree to be conferred:
For all students admitted for the Fall 2009 term or any term thereafter,
a grade of "C" or better, or "P" if the course is taken on a pass/no pass basis,
is required for each course applied toward the major.