HRT 239 - Complete Diet Farming
Course Description
Effective: 2020-01-01
Considers sustainable farming methods by which food can be grown for personal or family consumption, emphasizing high nutritional yield in relatively small areas. Focuses on the development of a garden plan that includes vegetable and root crops and grains used for food and composting.
Lecture 3 hours. Total 3 hours per week.
3 credits
General Course Purpose
Introduce students to the idea of small space-high nutritional yield and the methods to achieve it.
Course Prerequisites/Corequisites
Prerequisite(s): HRT 130 or permission of instructor
Course Objectives
- Evaluate unfamiliar crops for taste, crop yield, and nutritional value;
- Maintain established, sustainable beds;
- Communicate with confidence to clients and co-workers regarding nutritional aspects of food; and
- Perform hands-on gardening procedures consistent with sustainable concepts.
Major Topics to be Included
- Vegetable production by means of sustainable cultivation practices, including spacing and equipment
- The value of grains and roots in crop rotation and in the diet
- Crop production methods including double digging, planting, crop testing, and utilization of composting