Jul 18, 2024  
2022-2023 Catalog 
2022-2023 Catalog Archived

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.

Textbook information can be found on the Book Inn Web site
Required Materials:
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 Course Policies  that include:

  • Identity Verification
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  • Mandatory Attendance Requirement
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  • Proctored Exams

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

  • Academic Integrity
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