HORT 205

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Credit: 3 hours.

Prepares students to be leaders and facilitators in local food systems. The focus is on providing the knowledge and skills to initiate and manage community food gardens, school gardens and curricula, institutional buying programs, farmers markets, community supported agriculture, and urban farm networks. Requires participation in on-farm labs at the Sustainable Student Farm, as well as a group food system project and an experience with a local food organization.

Prerequisite: An introductory course in HORT or CPSC or consent of instructor.

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