STANDARD COMPETENCIES

 

 1. List the common vegetables grown in Colorado and the common region for the production of each.

 2. Describe the history of vegetable production in Colorado.

 3. Describe the production (including planting, integrated pest management, irrigation and harvest practices) of vegetable

    crops commonly produced in Colorado (for example, onions, tomatoes, cucumbers, watermelons, melons, sweet corn,

    cabbage, potatoes, peppers, carrots, spinach, lettuce, and asparagus).

 4. Compare the benefits and limitations of different integrated pest management (IPM) strategies for insects and diseases

    considering economic impact, worker safety, and food safety.

 5. Select chemical control options based on their compatibility with beneficial insects and compliance with pre-harvest intervals.

 6. Describe the physiological purpose of selected postharvest practices, including cold storage, modified atmospheric storage,

    and preconditioning; as well as the role of ethylene in ripening of climacteric fruits.

 7. Describe various methods of vegetable marketing, including the role of packing sheds, farmers’ markets, and produce stands.

 8. Demonstrate an understanding of soil fertility and its impacts of productivity and nutrition

 9. Demonstrate familiarity with regulations under the Food Safety Modernization Act (FSMA), Good Agricultural Practices (GAPs)

    and Good Handling Practices (GHPs) as mandated by the USDA Fresh Produce Audit Verification Program, and the role of the

    Colorado Department of Agriculture in compliance with these regulations.

 10. Compare differences in labor management required for horticultural industries compared to general labor management.

 11. Design standard operating procedures (SOPs) and design and facilitate employee training sessions.

 12. Demonstrate an understanding of the requirements for organic food labeling and the regulatory roles of the USDA and Colorado

     Department of Agriculture in enforcing those regulations.

 13. Discuss human health benefits of vegetable crops and how production and postharvest practices might affect these.

 

 

 

 TOPICAL OUTLINE:

 

 I. Introduction and History

 II. Geographical features and soil characteristics that favor the production of individual crops in specific areas

 III. Production practices and pests of crops by family

      a. Cucurbits (cucumbers, watermelons, melons)

      b. Solanaceous species  (tomatoes, potatoes, peppers)

      c. Others (onions, cabbage, sweet corn,  asparagus, carrots, lettuce, spinach)

 IV. Integrated pest management (IPM)

 V. Postharvest physiology of vegetable crops

 VI. Marketing of vegetable crops

 VII. Soil fertility, irrigation practices, and water management

 VIII. Food safety

 IX. Labor management

 X. Organic labeling

 XI. Health benefits

      a. Quality measurements

           i.Vitamin C (ascorbic acid), carotenoids including lycopene, flavonoids, glucosinolates, selenium