Nov 24, 2020  
2019-2020 Catalog 
    
2019-2020 Catalog [ARCHIVED CATALOG]

AGR 222 - Farm to Market Strategies


Class: 3 Credits: 3
This course explores the process of local food systems, specifically local agriculture and its role within the food service industry. The sustainable production of food locally is examined from harvesting through processing, storing, packaging, marketing, and consumption.

Prerequisite(s): Take RDG 032  with a minimum grade of C.
Course Topics:
  • Various crop harvesting and preservation techniques will be discussed.
  • Marketing regulations and strategies for various vegetable and fruit crops will be covered.

Textbooks:
Textbook information can be found on the Book Inn Web site www.sccsc.edu/bookstore
Required Materials:
None
Grading System:
An overall grade of C or higher is required for transferability.

A 90-100
B 80-89
C 70-79
D 60-69
F 0-59


Student Learning Outcomes:
  1. Recommend harvesting methods for various vegetable and fruit crops.
  2. Discuss government and local regulations for harvesting, processing and marketing.
  3. Create marketing plans for selling commodities grown in a sustainable garden.

For SCC Online Courses:
If the course you are taking is online, please review the SCC Online Policies that include:

  • Required materials for all online courses
  • Mandatory Attendance Requirement
  • Proctored Exams

Standard SCC Course Policies:
Please review the Standard SCC Course Polices on the following topics:

  • Academic Integrity
  • Academic Misconduct
  • Add/Drop period
  • Appeals Process
  • Class Attendance
  • Classroom Behavior (traditional and online)
  • Classroom Conduct/Expectations
  • Lab Procedures (general SCC policy regarding this)
  • Online Confidentiality
  • Services For Students with Disabilities
  • Withdrawal Policy


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Official Course Syllabus
2019-2020