STANDARD COMPETENCIES:

 

 1. Select vegetable and fruit crops and cultivars appropriate to site conditions, productivity goals, and market demand.

 2. Design a crop rotation and soil management plan to meet productivity goals and market demand.

 3. Evaluate site conditions and plan materials, equipment, and tasks to prepare site for production.

 4. Summarize management of greenhouse and cold frame structures to extend growing season and optimize production of vegetable crops.

 5. Determine the field conditions (ambient temperature, light, soil type and nutrition, drainage, etc.) that are optimal for

    planting/transplanting/growing of various crops.

 6. Evaluate irrigation delivery methods and select method appropriate to crop, water source and site.

 7. Calculate total seasonal evapotranspiration and leaching requirements to determine the needed irrigation infrastructure.

 8. Summarize IPM concepts.

 9. Determine the appropriate pest/disease monitoring/management techniques to use in managing pests and diseases common to urban farms.

 10. Discuss Intergrated Pest/Crop Management under the regulations of USDA Certified Organic production.

 11. Summarize seasonal plant care practices for row crops, vineyards, orchards, and berry crops.

 12. Identify common equipment used in urban agriculture.

 13. Summarize worker hygiene and other legal requirements (i.e. “USDA Organic,” pre-harvest intervals for pesticide applications, etc.)

    for the production and harvest of a commercial vegetable/fruit crop.

 14. Discuss the handling, grading and post harvest physiology and storage of common urban farm vegetables and fruits.

 15. Utilize human and plant nutrition/health information in the design of planting rotations.

 TOPICAL OUTLINE:

 

 I. Basic human nutrition

 II. Crop selection

 III. Site preparation

 IV. Crop management

 V. Organic Certification and Pesticide applications

 VI. Post harvest grading and care of produce

 VII. Food safety and handling