2022-2023 SCC Catalog Archived
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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 Course Policies that include:
- Identity Verification
- Required materials for all online courses
- Mandatory Attendance Requirement
- Orientation and Support
- Proctored Exams
Standard SCC Course Policies: Please review the Standard Course Policies on the following topics:
- Academic Integrity
- Add/Drop period
- Attendance
- Classroom Conduct
- Equal Access
- IT Access
- Online Behavior
- Online Confidentiality
- Services For Students with Disabilities
- Student Concerns
- Student Help Services
- Withdrawals
![SCC Logo](/mime/media/16/418/SCC-logo-footer.jpg) Official Course Syllabus 2022-2023
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