Program Code: CC.ORGANICFARM
This certificate focuses on an ecological systems approach to sustainable farming principles and practices which are suitable for small-scale market farming. Many classes have a lab component, which provides students with the opportunity to gain a practical, working knowledge of small-scale, organic farming and marketing practices. Production methods for vegetables, grain, and fruit are covered.
Students may begin this program any term, although starting in Spring term to follow the annual crop planting, harvesting and planning cycle is recommended.
For information contact April Chastain, Horticulture Department advisor, 503-594-3055 or april.chastain@clackamas.edu.
Related Instruction Outcomes
Computation
- 1 course - MTH-050 Technical Mathematics I or MTH-065 Algebra II or higher
- Use appropriate mathematics to solve problems.
Communication
- 1 course - WR-101 Workplace Writing or WR-121Z Composition I
- Read actively, think critically, and write purposefully and capably for professional audiences.
Human Relations
- 1 course - BA-285 Human Relations in Business or COMM-100Z Introduction to Communication
- Engage in ethical communication processes that accomplish goals.
Program Outcomes
Upon successful completion of this program, students should be able to:
- apply sustainable, organic methods in the planning, planting, management and harvesting of food crops;
- select and properly use farm equipment that is appropriate for a given scale and system of farming;
- implement organic IPM strategies in orchards and on small scale vegetable and berry farms;
- use a basic understanding of soil science and irrigation systems to make ecologically sound decisions in the production of food crops;
- write a business plan and identify the various regulations that impact an organic food producer;
- effectively communicate with co-workers and customers through speaking, writing and computer technology.
Career opportunities include:
- operating your own farm
- working in the community food system
- running small-scale farms
- working closely with existing farmers
- advocating for local food systems
- working and managing community gardens, farmers markets, and school gardens
