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

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:

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

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
2021-2022