Sep 30, 2020
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.
- Various crop harvesting and preservation techniques will be discussed.
- Marketing regulations and strategies for various vegetable and fruit crops will be covered.
Textbook information can be found on the Book Inn Web site
An overall grade of C or higher is required for transferability.
Student Learning Outcomes:
- Recommend harvesting methods for various vegetable and fruit crops.
- Discuss government and local regulations for harvesting, processing and marketing.
- 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
Face Covering Requirements:
All faculty, staff and students must wear a face mask/covering at all times (absent a medical condition) on all SCC campuses when safe social distancing measures are not possible or difficult to follow. For further details, refer to the Student Guidelines for Face Coverings and Social Distancing on the SCC Coronavirus COVID-19 Information page.
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
Official Course Syllabus