Sustainable Agriculture Curriculum

The Sustainable Agriculture education offered at Santa Rosa Junior College increases the student’s marketability to prospective employers and also offers transfer options for those who wish to continue their education to the bachelor’s degree level or beyond. SRJC’s Sustainable Agriculture Program has developed two options to meet the needs of students. These options build upon each other to form an educational ladder that encourages students to maximize their educational achievements.

The curriculum for the Sustainable Agriculture program is designed to be completed in two years. The Agriculture and Natural Resources department is committed to helping students achieve their degree in a timely manner. Students should follow the recommended course sequence of classes and work with SRJC Counseling to determine an educational plan.

Major

Sustainable Agriculture Major

Recommended Course Sequence

 

Certificate

Sustainable Agriculture Certificate

Recommended Course Sequence

 

Classes

The Sustainable Agriculture program offers fifteen Sustainable Agriculture courses. Questions about the Sustainable Agriculture courses or when a course will be offered can be emailed to Josh Beniston, Sustainable Agriculture Program Coordinator, jbeniston@santarosa.edu. To view the current class schedule, visit classes.santarosa.edu.

SUSAG 50 - Introduction to Sustainable Agriculture

Designed to provide an introductory overview of the issue of sustainability in agroecosystems, this course introduces the concepts and principles of agroecology as applied to the design and management of sustainable agricultural systems. Includes an examination of case studies to connect sustainable agriculture principles to actual farming practices. Course includes mandatory field trips to local farms and guest speakers.

Recommended Preparation: Eligibility for ENGL 100 or ESL 100

Prerequisites: None

Transfer Credit: CSU.

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SUSAG 64 - Warm Season Vegetable Production

Cultural practices, varieties, and economics of production of major warm season vegetable crops in Sonoma County. Topics include strategies for starting and maintaining crops, innovative irrigation methods, essential weed and pest control measures, and marketing. Application of production techniques at SRJC's Shone Farm acreage. Focus will be on organic systems but course content will be useful to all growers.

Recommended Preparation: Eligibility for ENGL 1A or equivalent

Prerequisites: None

Transfer Credit: CSU.

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SUSAG 65 - Cool Season Vegetable Production

Cultural practices, varieties, and economics of production of major cool season vegetable crops in Sonoma County. Topics include strategies for starting and maintaining crops, innovative irrigation methods, essential weed and pest control measures, and marketing. Application of production techniques at SRJC's Shone Farm acreage. Focus will be on organic systems but course content will be useful to all growers.

Recommended Preparation: Eligibility for ENGL 1A or equivalent

Prerequisites: None

Transfer Credit: CSU.

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SUSAG 103 - Composting for Commercial Organic Farming and Gardening

Composting is the cornerstone of soil fertility management in all segments of organic agriculture production. Successful composting requires at least a minimum of technical knowledge of soil structures and organic matter decomposition processes. Topics will include these basics and a survey of a variety of composting methods. Focus will be on composting for small commercial fruit, vine and vegetable operations, but the information will be of almost equal importance for dairy farmers or hay producers, as well as for residential and commercial settings. This is an introductory course aimed at the professional or serious student of agriculture.

Recommended Preparation: None

Prerequisites: None

Transfer Credit: None

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SUSAG 109 - Organic Crop Planning and Production

A hands-on practicum in organic farming, this course covers planning and production practices for market farms. Topics include seasonal crop selection, planting procedures, cultural practices, harvesting and post harvest for organic production of vegetable and grain crops in small commercial operations. Both manual and machine powered management techniques will be discussed. Includes hands-on management of greenhouse starts and farm plots at Shone Farm.

Recommended Preparation: Course Completion or Current Enrollment in AGRI 20 and AGRI 60

Prerequisites: None

Transfer Credit: None

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SUSAG 116 - Organic Apple Production

This course emphasizes organic apple production practices and is intended for current or potential apple producers. Emphasizes available and effective methods in commercial or small-scale organic contexts.

Recommended Preparation: Eligibility for ENGL 100 or ESL 100

Prerequisites: None

Transfer Credit: None

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SUSAG 117 - Organic Fruit Tree and Berry Production

Fruit tree and berry vine selection, planting, and care for small-scale orchard or home garden. Includes desirable varieties, pruning and training methods, and pest management. Emphasis on organic production methods.

Recommended Preparation: Eligibility for ENGL 100 or ESL 100

Prerequisites: None

Transfer Credit: None

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SUSAG 118 - Olive Oil Production, Processing & Sensory Evaluation

Production and processing of high quality olive oil in California. Includes variety selection, cultural methods, pest management, harvest, processing, and sensory evaluation of olive oil.

Recommended Preparation: Eligibility for ENGL 100 or ESL 100

Prerequisites: None

Transfer Credit: None

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SUSAG 119 - Specialty Crop Production

Production of specialty horticulture crops including cultural practices, marketing and management decisions. Emphasis on Sonoma County fruit, vegetable and berry production for the gourmet market. Includes field trips and guest speakers.

Recommended Preparation: Eligibility for ENGL 100 or ESL 100

Prerequisites: None

Transfer Credit: None

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SUSAG 120 - Organic Gardening and Food Production

Exploration of organic gardening principles and practices with an emphasis on organic production techniques. Application of hands-on techniques for locally and seasonally appropriate production will focus on edible crops including vegetables, fruits, flowers, and herbs appropriate for the home garden. Includes field trips and guest speakers. Class meets at Shone Farm, where students will design, establish and maintain their own garden plots.

Recommended Preparation: Eligibility for ENGL 100 or ESL 100

Prerequisites: None

Transfer Credit: None

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SUSAG 153 - Community Supported Agriculture

This course will address aspects of fall crop management, production, and marketing as it relates to the development and operations of a Community Supported Agriculture (CSA) farm model. Students will gain hands-on experience of operating a CSA through direct participation in the Shone Farm CSA.

Recommended Preparation: None

Prerequisites: None

Transfer Credit: None

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SUSAG 160 - Direct Farm Marketing

This class is an overview and hands-on experience of marketing practices used by farms to provide local food direct to consumer. Includes innovative marketing practices for the small to medium size grower, post harvest handling of produce, food safety, promotion and distribution. Class practicum includes hands-on participation with the SRJC campus produce stand, Shone Farm Community Supported Agriculture (CSA) and fall festival. Class includes mandatory field trips to local direct retail outlets.

Recommended Preparation: None

Prerequisites: None

Transfer Credit: None

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SUSAG 163 - Community Supported Agriculture Summer

This course is a continuation of the Community Supported Agriculture (CSA) course offered in the department. The summer class will address those aspects of crop planning, management, harvest and postharvest appropriate to the summer season. Continued discussion of CSA operations and consumer relations will be included. Students will gain hands-on experience of operating a CSA through direct participation in the Shone Farm CSA.

Recommended Preparation: None

Prerequisites: None

Transfer Credit: None

View Course Outline