LNTP 290 - Special Topics in Sustainable and Organic Food Production

(G and TP/SS only)

These courses focus on varied topics in sustainable and organic food production. Each course will be structured, based on technological advances, industry need, and/or student interest, and represent an intensive study of a particular aspect in the production of various fruit and vegetable crops. Topics are announced each semester in the class schedule. PREREQUISITE(S): Depends on topic. Assessment Level(s): Depends on topic. Minimum of 15 hours of instruction for each credit hour. Two hours each week.

1-3 semester hours.

Course Outcomes:
Upon completion of this course a student will be able to:

Apply specialized methods used in sustainable and organic food production.
Assess the feasibility of a site for vegetables, orchard crops, grains and animal systems.
Recognize and explain the methods, techniques, and skills required in sustainable and organic food production.
Develop a best management plan that optimizes plant nutrition and minimizes environmental degradation.
Compare and contrast conventional and sustainable agricultural systems.

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