Food Harvest

Catalog description

This course provides a basic knowledge of aspects of harvesting, handling, storing, and marketing of produce from small-scale, organic operations. Topics include: food safety laws and practices, harvest and storage requirements for a variety of crops, factors that impact quality and storage ability, post-harvest biology, Organic certification standards, and regulations for selling value added products. Students in this class will be actively harvesting, washing, packing, and selling produce from the Student Organic Farm.