Institute for Applied Agriculture and Food Systems
Rooted in the values that all food and fiber production must be science based and sustainably support the environment over the long-term through a full-cycle food system, the Institute provides hands-on, learning to students of all ages and backgrounds. Through short, focused courses built around best practices, students are attracted to and develop the skills, knowledge and competency to make an immediate difference for agricultural or food system employers, or as entrepreneurs in those fields.
Agricultural Techniques (3 Credits):
Course Description: Students will familiarize themselves with different aspects of the Vermont Tech farm operations. Students will learn safety techniques for the use of farm equipment and handling of farm animals and crops. Students will understand the basic management strategies behind farm operations.
Vegetable and Fruit Crop Production (3 Credits):
Course Description: Students will learn the basic principles of planning, managing, and marketing for vegetable/fruit crop production. The focus will be on techniques used in commercial production for organic and conventional management. Emphasis will be placed on learning the different plant families, plant physiology and how to grow the major crops. Basic methods for dealing with pest and disease management will be discussed and major pests and diseases affecting the northeast will be identified. Post-harvest issues will also be covered such as storage, handling and different marketing options.
Essential Principles and Practices of Cheesemaking
October 21 – 25, 2013 | 8:30 am-4:30 pm
Randolph Center Campus/Enterprise Center
Marie Chantal Houde, Master Cheesemaker and president of La Nouvelle France
With the special collaboration of Linda Dimmick owner and cheesemaker of Neighborly Farms
Articles about the program can be found on several local news sources: