HRT 251: Organic Farming Principles and Practices
Course Code: HRT 251
Credits and Offerings
- 3 credits
- Fall semester of every year
Course Description
This course will cover the principles and history of organic farming, soil management, various organic farm enterprises, organic farms as ecological systems, farming for income, and organic food/marketing trends. The primary course goals are to give a broad overview of benefits and challenges of organic farming, a basic understanding of practices used in organic agriculture, and a strong foundation to build upon if interested in a career in sustainable agriculture.
The course includes multiple modalities for learning including lecture, readings, group discussions, student-led presentations, other assignments, and field trips to local farms.
Course Content Overview
Through this course, students will develop a deeper understanding of:
- Organic Agriculture – Why and how do farmers certify as organic? What is allowed, restricted or banned in organic production? What are alternative certification options? How do organic, sustainable and small farms fare financially? How does organic farming impact the climate and the environment? What are the strengths and weaknesses of organic farming systems?
- Soils – What are the physical, chemical, and biological characteristics of soil? How can organic farmers build organic matter and ensure soil health? How can I maintain and improve soil health?
- Enterprises – How are vegetables, fruits, field crops, livestock and other farm enterprises managed on organic farms?
- Farm Ecology – How can organic farmers manage farm biodiversity and natural resources and reduce weeds, pests, and diseases?
- Entrepreneurship – How do organic, sustainable, and small farms fare financially? What opportunities, challenges, and barriers exist for beginning and established farmers?
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