HRT180 — Sustainable Soils and Food Safety
Hands on laboratory experience in the harvesting, washing, and packing of produce for retail (specifically Farmers Markets) and commercial markets. Students will learn how to properly cull and bunch produce when packing for appearance and shelf life. Food safety protocols will be taught in a practical environment. Topics covered are: fundamental principles of soil science, including the origin, nature and classification of soils, with an emphasis on chemical, physical, and biological properties in relation to growth; and nutrition of plants and non-plant uses of soils. Correct planning and application of nutrients, biologicals, and the timing of application are also covered. Prerequisites: GED, high school diploma.