HRT230 — Sustainable Food Production Biology
Identification, classification, control, and management of insects and other land arthropods affecting humans and their environment. 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. Prerequisites: GED or high school diploma. Students must have completed at least (1) 100 level course within this program.