Sustainable Food Systems

Basic First Aid & CPR techniques taught in an interactive environment for individuals and employees who want an overview of First Aid & CPR in the workplace or home. The course covers skills needed to recognize, prevent and respond to cardiovascular emergences for Adults, CPR and other topics such as choking, airway and breathing emergencies, and prevention of disease transmission. This course meets the minimum regulations for Workplace Health & Safety for Basic First Aid. Participants who meet the required standard receive a nationally recognized certification that is valid for three years. Textbook included in cost of tuition.

This course covers classification systems, crop production practices and processes, post-harvest handling and marketing of food crops. Students examine and apply the concepts of sustainable production programming and integrated food crop management practices for a successful food production business. The student will also learn advanced techniques and innovations in fruit and vegetable production through highlights of new research, traditional approaches, and in-class activities and other assignments. Students will be responsible for completing an independent project that demonstrate problem-solving abilities and innovation in food production.

This course provides students with a practical approach to preparing and presenting a comprehensive business and a career plan. Students will be introduced to the preparation of business and marketing plans as well as elements of e-commerce and project management. Both traditional business models and social enterprise will be emphasized throughout. The principal goal of this course is to have students prove their capability to develop and implement organizational strategies in simulated business situations.

Prerequisite: AGRC-0278 Food Production Methods
This course covers the production of cereal grains, oilseeds, legumes, forages and special crops. Topics include the history and development of crop production and plant breeding. Students focus on the anatomy of cultivated plants and the key production practices unique to each crop including crop establishment, harvest and storage. Students examine the concepts of sustainable decision making in cropping systems as it relates to crop rotation and managing plant health. This course includes a hands-on laboratory component focused on crop staging and health.

This course provides hands-on experience in practical methods and techniques used in food production systems. The course focuses on advanced food production practices including techniques used in crop improvement and plant propagation of horticultural crops. Students learn about and perform practices in evaluation of morphological processes of seed and plant growth development, application and management of fertilizers, and greenhouse food production management programs. Students are responsible for completing an independent project that demonstrates problem-solving ability and innovation.

This course introduces students to topics related to safety and security of the food supply, including food safety legislation, safe food handling practices, food labeling, traceability and processes to improve food safety. Students will examine social, ecological and economic principles of sustainability with regards to food production systems by critically analyzing topics like climate change, plant genetic resources, soil, water, air quality, genetically modified foods, traditional and contemporary food production, consumerism and food consumption patterns. Students will evaluate the implications of industrial and alternative agricultural systems on food safety, security and sustainability.

Students will be introduced to project management principles and to the skills needed and issues involved in the conception, design and implementation of innovation projects related to sustainable food systems. This course will culminate in a student-led and industry/community-responsive project. Each student or group will be assigned an appropriate project relevant to the food industry in Canada. The project outcome will be presented as an individual written report.

Students will examine the components and properties of various growing media including soils, soilless, hydroponic, compost mix and other media substrates. Topics like soil-water relationships, plant nutrition, soil bio-physico-chemical properties will be studied by performing various soil sampling and testing methods. Students will be introduced to state-of-the-art innovations in soil and other media management as they relate to sustainable plant production. Students will be responsible for completing an independent project that demonstrates problem-solving ability and innovation in growing media applications.

Principles of Integrated Pest Management (IPM) are introduced and include identifying, monitoring, forecasting and managing environmental and pest conditions that impact horticulture crops including weeds, viruses, bacteria, phytoplasmas, fungi, algae, protozoa, nematodes, arthropods and rodents. Students learn to diagnose problems, provide solutions and predict how the manipulation of growing conditions can impact other factors of production. Topics include basic chemistry, legislation and regulations, labeling, toxicity, handling practices, environmental protection, application equipment, emergency response and public relations. Students are responsible for completing an independent project that demonstrates problem-solving ability and innovation in the IPM field.

This course requires a minimum of 120 hours of food systems related experience. The work practicum is subject to prior approval of and monitoring by a faculty member. Credit is based on successful completion of the work practicum plus a presentation based on the student's work experience. Work experience acquired prior to registration in the program is not eligible for this credit.

This course examines the sustainable production, handling and marketing of greenhouse-grown vegetables and herbs in seasonal and year-round greenhouse operations. Topics include environment control systems, planning and planting schedule, media control and plant management, water systems, composting, water nutrient capture, cleaning and sanitation. Sustainable approaches to greenhouse management will be explored through in-class activities and other assignments. Students will be responsible for completing an independent project that demonstrates problem-solving ability and innovation in greenhouse management.

In this course students will be visiting a variety of food related industries, exploring and learning different concepts and skills set related to the industry. Students will gain experience by working closely with a diverse range of industry operations and procedures while acquiring knowledge and advanced industry-specific skills. Various aspects of food production and processing facilities operations, regulations, and practical application and implementation of quality programs are also reviewed in this course. The knowledge and skills acquired in this course will prepare students for specialized careers in the food industry and for advanced studies at the university level.