Students following the study plan below will complete the Sustainable Food & Ag Systems associate degree in the number of semesters shown.
10-890-101 COLLEGE 101 ...Students will utilize digital tools and resources to assess, explore, practice, apply, and evaluate both employability and learning skills. By establishing NWTC cultural values as hallmarks of success in academic, career, and personal settings the course encourages reflective, personalized development of a growth mindset and emphasizes the importance of making wise choices. To maximize the return on investment, students should take this course in their first semester as it identifies key expectations (hidden rules) of higher learning and professional employment.
10-090-111 SUSTAINABLE AG: ISSUES & PRACTICES ...use critical thinking skills to compare organic and sustainable agricultural practices with industrial agriculture. Explore food production issues including antibiotics, herbicides, hormones, GMOs, animal welfare, crop yields, nutrients, and pollution.
10-090-118 BEEKEEPING & POLLINATORS ...bees pollinate our crops and orchards; they are an environmental quality indicator species and they provide honey. Explore beekeeping using onsite hives; explore pollinators and habitats, and network with local beekeepers.
10-090-130 HERBS & HEALTH... explore various herbs; their unique properties, role in history, medicine, food and other traditional uses. Examine growing practices, harvest, and preservation. Make organic preparations; i.e., tea, infusions, tinctures, and salves.
10-090-139 ORG SOILS, NUTRIENTS, COMPOST... Healthy soil is the foundation of sustainable farming and gardening. Build robust soil through organic matter, cultivating beneficial microorganisms, and nutrient cycling. Explore composting techniques and organic fertilizer sources.
10-001-117 APPLIED BOTANY ...this course provides the opportunity for the learner to develop the knowledge skills process and understanding of taxonomy, plant morphology, plant physiology, reproductive processes and environmental interactions.
10-090-119 CHEESE MAKING & FERMENTATION ...practice the basics of cheese making and fermentation of beverages & food in this hands-on course. Eat what you make. Value the taste, nutrition, and quality of hand-crafted foods.
10-809-198 INTRODUCTION TO PSYCHOLOGY ...survey of theoretical foundations of human behavior such as sensation and perception, motivation, emotions, learning, personality, psychological disorders, therapy, stress, and human diversity in personal, social and vocational settings. (Prerequisite: Cumulative GPA of 2.6 or greater OR satisfactory reading and writing assessment scores OR 10-831-107, College Reading and Writing 1 with "B" or better OR Corequisite: 10-831-102, English Comp Prep)
10-090-115 AQUACULTURE ...investigate hydroponic plant growing and fish farming operations; designs, suitable species, maintenance, costs efficiencies and yields. Plan a system, develop a budget, explore markets, trends, and analyze benefits and obstacles in this business.
10-090-123 ORGANIC POULTRY MANAGEMENT...explore a variety of poultry for backyards or commercial enterprises. Topics include biology, health, feeding, eggs, housing options, processing plans and budgets. Compare organic and conventional management and business opportunities.
10-090-136 SMALL FARM MACHINERY & EQUIPMENT... Evaluate equipment, machinery and tractors needed for a small farm. Troubleshoot small engines; hook up PTOs, hydraulics, plows. Calibrate seeders and fertilizer spreaders, drive a skid steer, and try welding.
10-801-136 ENGLISH COMPOSITION 1 ...learners develop knowledge/skills in planning, organizing, writing, editing. Students will also analyze audience/purpose, use elements of research, format documents using standard guidelines, and develop critical reading skills. (Prerequisite: Next Gen Rdg score greater/equal to 250 AND Writing score greater/equal to 260; OR ACT Rdg score greater/equal to 16 AND Eng greater/equal to 18; OR preparatory courses-contact academic advisor at 920-498-5444)
10-090-131 ORGANIC GARDENING ...whether gardening on a small scale or using commercial greenhouses and fields, plan seedings, control pests, diseases, and weeds, all using best organic practices. Review rules and organic certification standards. Includes hands-on instruction in the Bounty Garden.
10-090-120 ORGANIC LIVESTOCK PRACTICES ...students learn how organic farmers manage livestock successfully. Principles covered include organic health care, strategies for reproduction, feeding, housing, and young stock. Review rules and organic certification standards.
10-480-101 ENERGY-INTRO RENEW & SUSTAIN ...an overview of various renewable energy technologies and sustainable design practices and their current applications. Emphasis will be placed on policies, renewable energy production, green products and jobs.
10-090-127 SUMMER AG INTERNSHIP... Gain hands-on skills and experience with a mentor farmer or gardener by working at their site or in the NWTC garden. Set goals and report to an NWTC instructor. (Prerequisites: 10-090-111, Sustainable Ag: Issues and Practices; 10-090-139, Organic Soils, Nutrients, Composting; 10-090-120, Organic Livestock Practices; and 10-090-131, Organic Gardening)
10-090-410 TRACTOR & IMPLEMENTS: SAFETY & OPERATION...practice safe driving and operation of tractors, skid steers, and farm implements. Hook up implements, PTOs and hydraulics. Use quick attaching accessories. Follow rules of the road. Explore emergency first aid and fire extinguisher use.
10-090-128 MANAGED GRAZING ... examine pasture plants and livestock in a rotational grazing system. Build a fence. Evaluate watering systems, fertilizers, yields and environmental impacts. Meet experienced graziers. Create a grazing plan and budget.
10-090-137 FALL GARDEN MANAGEMENT...use GAP (Good Agricultural Practices) to harvest, clean and bring produce to markets. Use season-extending hoop house, compost vegetative residue, sow cover crops, and prepare the garden for next year. (Prerequisite: 10-090-131, Organic Gardening)
10-804-113 COLLEGE TECHNICAL MATH 1A ...topics include solving linear equations; graphing; percent; proportions; measurement systems; computational geometry; and right triangle trigonometry. Emphasis will be on the application of skills to technical problems. (Prerequisite: Next Gen Arithmetic score greater/equal to 250 AND Rdg score greater/equal to 250; OR TABE A 9/10 Math greater/equal to 12.7 AND Rdg greater/equal to 8.8; OR TABE 11/12 Math greater/equal to 780 AND Rdg greater/equal to 573; OR ACT Math score greater/equal to 15 AND ACT Rdg score greater/equal to 16; OR preparatory courses-contact an academic advisor 920-498-5444)
10-101-190 ACCOUNTING-QUICKBOOKS ...an introductory course in using QuickBooks to create vendor/employee accounts, invoices, budgets, profit/loss statements, balance sheets, A/R, A/P, journals, graphs.
10-090-140 VALUE ADDED FOODS... Food preservation and value-added processing. Explore the rich variety of food preservation methods. Discover how to turn the bounty from your garden, orchard and land into foods you can sell at a premium because you have added value through minimal, safe, processing methods and unique recipes.
10-801-197 TECHNICAL REPORTING ...principles of report writing and correspondence, proposals, feasibility reports, progress reports, investigation reports, evaluation reports, meeting reports, memos, and correspondence. (Prerequisite: 10-801-136, English Composition I OR 10-801-195, Written Communication with “C” or better)
10-809-172 INTRO TO DIVERSITY STUDIES...basic American values of justice and equality by teaching vocabulary, history of immigration/conquest, transcultural communication, legal liability, multicultural majority/minority relations, ageism, sexism, gender, sexual orientation, the disabled/ADA. (Prerequisite: Next Gen Rdg score greater/equal to 250 AND Writing score greater/equal to 237; OR ACT Rdg score greater/equal to 16 AND English greater/equal to 15; OR 10-831-107, College Reading and Writing with a B or better)
10-090-141 ARTISAN MEATS: HUMANE HARVEST... topics include humane butchering, carcass yields, sausage-making, smoking and packaging. Compare professional techniques to home-based skills. Review rules, regulations and sanitary practices. Determine produce mix, costs and income potential.
10-090-134 SUSTAINABLE AG & FOOD BUSINESS ...define your goals. Research expenses and potential income for a small food-related enterprise. Outline a budget. Compare markets. Develop a brand identity. Review financial terminology. Draft a business plan. (Prerequisite: Accepted into Sustainable Food & Ag Systems or Sustainable Ag certificate)
10-090-142 PERMACULTURE: EDIBLE LANDSCAPES & HOMESTEADING... explore permaculture; the creation of an edible landscape and the development of a homestead-style, self-reliant, sustainable property. Examine the use of perennial fruit & nut trees, vines & berries, "new" plants & pastures. Explore permaculture zones & placement of home-based enterprises. Review energy, relaxation, small building construction, and local community in the context of your personal landscape.
10-090-143 ORGANIC CERTIFICATION & GAP... This stand-alone course enables students to complete organic certification paperwork (an Organic Farm Plan). Students will be able to proceed with the steps needed to allow their garden or farm to become "Certified Organic." The course also helps producers understand GAP, (Good Agricultural Practices) requirements under the Food Safety Modernization Act. Students will be able to complete their own Food Safety Plan for their farm/garden by the end of the course.
10-090-103 ORGANIC FIELD CROPS ... Evaluate organic practices for fertilizing, planting, weed and pest control in corn, soybeans and small grains. Create an organic transition plan, qualify for certification. Evaluate yields, markets, rotations, and cover crops.
10-090-129 FOOD SYSTEMS; FOOD QUALITY... compare traditional food systems (heirloom breeds, grass-fed beef) with modern production, processing, additives, packaging, transportation, marketing, price, distribution and fast food. Evaluate how these factors influence individual and societal health.
10-809-196 INTRODUCTION TO SOCIOLOGY ...the nature and variety of groups; inequality, race and ethnicity; family, population, social integration, and change; collective behavior; politics, economics, religion, education, and the effects of technology. (Prerequisite: Next Gen Rdg score greater/equal to 250 AND Writing score greater/equal to 237; OR ACT Rdg score greater/equal to 16 AND English greater/equal to 15; OR 10-831-107, College Reading and Writing with a B or better)
. The credit for 10-890-101, College 101 is an institutional requirement for graduation. Consequently, it is not part of the program credit requirements, but must be passed with a C or better.
. Students completing General Studies courses at NWTC must earn a "C" or better in English Composition to enroll in Technical Reporting.
10-001-111 GREENHOUSE GROWER I ...examine greenhouse structures and environmental systems used in growing crops; focus will be on various factors that influence plant health and quality.
10-001-108 PLANT PROPAGATION ...plant propagation and production techniques. (Prerequisite: 10-001-110, Intro to Horticulture)
• Evaluate sustainable food systems and farms
• Balance soil health
• Make business and financial decisions
• Maintain farm records
• Market sustainable, diverse products
• Grow sustainable crops
• Practice animal husbandry
• Assist in the management of farm operations
• Innovate in value-added food and logistics
• Fill out organic certification paperwork and comply with standards
• Use effective oral and written communication skills
• Utilize problem solving skills
• Perform safe work practices