8 courses with the subject AECL, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
AECL 1000Agroecology4
This course introduces students to the ecological interactions that exist in agricultural systems and how these interactions impact food production both locally and on a global scale. This course investigates the challenges of feeding growing populations with a fixed resource based (land) and the economic, political, and environmental challenges facing agricultural food production. (3 lect., 3 lab)
This course introduces the student to essential farm and garden skills applicable to everything from backyards to commercial scale operations. The student will study the core principles of regenerative small farm management including soil health and preparation, crop variety selection, planting techniques and timing, harvesting, season extension strategies, and marketing. Emphasis is placed on how each subject fits into the broader framework of a successful farm or garden, enabling the student to develop a holistic, well-coordinated approach to growing food. (0.5-1 lect., 1-4 lab)
The student will receive hands-on skills for diverse fruit and vegetable crop production with an emphasis on soil health, organic and regenerative principles. Early season growing methods and techniques suitable for both field and garden scale production will be covered. The format consists of online learning modules with course content, quizzes, activities and in-person field based classes four days a week. Field days will include off site farm tours and guest specialists. (6 lab)
The student will develop hands-on skills for diverse fruit and vegetable crop production with an emphasis on soil health, organic and regenerative principles. Mid-season growing methods and techniques suitable for both field and garden scale production will be covered. The format consists of online learning modules with course content, quizzes, activities and in-person field based classes four days a week. Field days will include off site farm tours and guest specialists. (6 lab)
The student will develop hands-on skills for diverse fruit and vegetable crop production with an emphasis on soil health, organic and conservation principles. Late-season growing methods and techniques suitable for both field and garden scale production will be covered. The format consists of online learning modules with course content, quizzes, activities and in-person field based classes four days a week. Field days will include off site farm tours and guest specialists. (6 lab)
This course examines the propagation, growth, development, and utilization of horticultural plants. The student will study plant classification, anatomy, interactions with the environment, and genetic improvement through lecture presentations and laboratory experiences. (2 lect., 4 lab)
This is a capstone course designed to integrate farm and ranch management skills into the day to day farming/ranching practices. Students are required to develop a farm/ranch management plan which encompasses farm/ranch resource inventory, strategic planning, strategies, and tax liability management. In addition, incorporated into the plan are grazing and forage management, cropping systems, marketing, and human resource management strategies. The plan will be evaluated by industry experts. Prerequisites: Completion of ANSC 1010, AGEC 2020, REWM 2000 or AECL 1000 or SOIL 2010. (3 lect.)
This course will examine the movement of food from seed to table, from a local to global perspective. The student will explore the interconnectedness of food systems and our relationships to them, as well as the ethical and political implications of our current food system. The student will consider the impact our food choices have on the environment, economy, and local communities. (3 lect.)
