Pamela Galovich

CCHE 640 – Syllabus Assignment

San Jaciento Community College

2526 Cactus Rd. Artesia NM 60266

Mission Statement

San Jaciento Community College is an affordable, flexible, learning-centered, technical

community college that meets the post-secondary needs of local New Mexico
communities. Its mission is to serve central New Mexico as the leading technical
training center in energy production, transportation, communications, construction,
agriculture, and local manufacturing
Syllabus

Department of Sustainable Agriculture

Course Number SUS 201
Course Title Organic Farming Principles and Practices
Spring Semester 2017
Date: February 6, 2017 – May 26, 2017

General Information:
Credit Hours: 5
Instructor: Brad Pitt
Office Phone: 800-666-9966 ext. 3337
Office Hours: Monday 9:00 AM – 12:00 PM or by appointment
Email: bpitt@sanjanciento.edu
Class Meeting: Lecture-Wednesday, 9:00 AM – 11:00 AM
Field Work-Thursday, 9:00 AM – 12:00 PM
Class Meeting Location: Lecture - Plant and Soil Building (Building 600), Room 601
Field Work/Labs - Campus Greenhouse, next to Student
Organic Farm, located southwest side of Campus

Course Description:
The course Organic Farming Principles and Practices covers the principles and
sustainable practices of organic crop production for small- scale farming operations and
land stewardship. Students are introduced to sustainable systems and organic growing
methods, gaining the knowledge and skills needed to plant, harvest, and manage an
ecologically based farm or agricultural business. Course content includes a wide range
of topics - maintaining healthy soil life; composting; cover crops; seedling
transplantation; natural insect/ pest control; and harvesting. Labs and field work provide
intensive, hands-on experience in organic cultivation practices.

Prerequisites:
BIO 100 (General Biology) or BIO 105 (Ecology and Evolutionary Biology), and ENG
100 (English Composition 1)

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Instructional Method:
Students receive first-hand organic farming instruction, working in the Student Organic
Farm (field work) and Campus Greenhouse (lab). This immediate experience is
supplemented by classroom lectures that include PowerPoint presentations and
instructional videos, classroom discussion sessions, guest speakers, student research
assignments and portfolios, in addition to quizzes. Student research is facilitated by
classroom installed computers that have network access.

Student Portfolios:
The student portfolio brings together your work for the entire semester into one physical
collection. I use them to evaluate the quality of your efforts, progress in learning, and
course achievements. The end product will count toward a sizeable percentage of final
grades.

The portfolio should be a complete and organized record of all of your work, and
prepared in such a way that allows any reader to rapidly retrieve the information inside.
Please use a loose-leaf, 8 x 11 inch 3-ring binder divided by section indices to organize
the content. Consider the portfolio a useful tool in your learning process; you will find it a
valuable resource, not only in the course, but for any future endeavors in organic
farming. The student portfolio should include the following sections:

1. General Course Info: Syllabus, handouts, articles, and graded quizzes.

2. Reading Notes: It is a good idea to take notes while reading the assigned articles or
textbook chapters. ‘Reading notes’ are not required, but the best portfolios I’ve ever
seen, and students who have gotten the most out of this course, keep journal entries of
their thoughts and reactions on course assigned readings. Your understanding of
organic farming is a cumulative process, and your portfolio and journaling can record
this growth.

3. Lecture Notes: Maintain a complete record of class lectures, discussions and guest
speakers presentations. Your notes should be labeled at the top of the page with a title,
date, and author. These are required and must be organized in chronological order.

4. Field Work or Lab Notes: While working on the farm or inside the greenhouse, use
a field-notebook to write down your reactions and comments regarding your activities.
List your work tasks for the day. Any notations should include date, time, location, and
personal observations. Include weather conditions, habitat types, maps and/or
diagrams, and illustrations. Try to record what you see and do with accuracy. These
personal accounts should be transferred to your portfolio by the end of the day.

5. Assignments: Assignments are an opportunity to broaden your knowledge on the

topic of organic farming. Each assignment has a suggested page length and should
address current research on organic farming practices and methods. Please use

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complete sentences in a neat, legible format, with grammar, punctuation, and spelling
errors at a minimum. In addition, reflect on how the research may or may not influence
your farming practices. Assignments will be collected on day they are due and returned
for inclusion in your portfolio.

6. Quizzes Question types include true/false, multiple choice, fill-in- the-blank and short-
answer questions. The quizzes will only cover information from the textbook, other
assigned readings, or presented in class through lecture or discussion, unless otherwise
noted.

Basis/Rationale for this Course:

Organic Farming Principles and Practices builds on the growing interest in organic
agriculture as a solution to environmental pollution and human health problems
associated with corporate farming. This course provides students with a practical,
working knowledge of organic farming methods that integrate ecological principles into
agricultural production. Your instructor firmly believes in the value of hands-on learning
to reinforce classroom instruction. Students have the opportunity to utilize classroom
learning experiences, working on the Student Organic Farm and Campus Greenhouse.
The real-word application of the course’s contents helps students develop and practice
the skills required to grow food organically for profit.
Course Objectives:
At the completion of the course, students will be able to:
• Describe the characteristics of a natural ecosystem, and how it is impacted by
conventional farming methods;
• Evaluate the impact of weather and environmental conditions on plant growth
particularly as it relates to soil type;
• Explain concepts of plant health and identify, anticipate, and manage key plant pest
and diseases for location;
• Identify plant varieties suited for local soil, pest, and weather conditions;
• Manage soil fertility specific to the past and present conditions of the land;
• Plan and implement strategies of rotation and crop diversity to protect against crop
diseases and pests;
• Design and construct systems to optimize the use of water, soil, and other natural
resources.

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Course Overview & Schedule:
Course content for SUS201 is divided into five learning modules covering the principles
and practices of organic farming. Modules cover the following topics:
Module #1: Overview of Organic Agriculture Principles and Philosophy
• Natural biological cycles and controls
• Conventional agriculture is not sustainable
• Origin, history, and philosophy of organic agriculture
• Recent trends in the organic market place
• USDA organic and other certification standards
Module #2: Soil Fertility and Nutrient Cycling
• Biological and physical properties of soils
• Soil development and fertility
• Tillage
• Nutrient recycling
• Composting
• Erosion control
Module #3: Cultivation Methods
• Crop rotation/seasonal planting
• Cover crops/mulching
• Companion planting/intercropping
• Fallow periods
Module #4: Water Management
• Natural and artificial water sources
• Water conservation and storage
• Drought-tolerant plant species
• Reduced-volume irrigation systems
Module #5: Weed/Pest/Disease Management
• Pests, weeds, and “nuisance” wildlife
• Physical controls
• Biological controls

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Schedule
Week Date Topic/Activity Readings and
Assignment
1 Feb. 8 Welcome and Course Overview Chapter 1 & 2, Organic
Farming Manual
Feb. 9 Greenhouse and Student Organic
Farm Overview and Tour
2 Feb. 15 Module #1 – Overview: Biological Assigned readings
cycles; sustainability; origins, history, Agroecology/
and philosophy of organic farming Chapter 3: Organic Farming
Manual
Feb. 16 Greenhouse – Lab #1
3 Feb. 22 Module #1 – Recent trends; Assigned readings New
certification standards Organic Farmer/Chapter 4:
Guest Speaker Organic Farming Manual
Quiz #1
Feb. 23 Greenhouse
4 March 1 Module #2 – Soil fertility and Chapter 5 and 6: Organic
Nutrient Cycling: Biological and Farming Manual
physical properties of soils; soil
development and fertility
March 2 Greenhouse
5 March 8 Module #2 – Tillage; nutrient recycling Assigned reading Building
Soils for Better Crop
March 8 Greenhouse – Lab #2
6 March 22 Spring Break
March 23 No Classes
7 March 29 Module #2 – Composting; erosion Assignment #1 Due
control Chapter 7 and 8: Organic
Quiz #2 Farming Manual
March 30 Field Work – Lab #3
8 April 5 Module #3 – Cultivation Methods: Assigned reading Crop
Crop rotation; seasonal planting Rotation on Organic Farms
mulching
April 6 Field Work
9 April 12 Module #3 – Mulching; cover crops Assigned reading New
Guest Speaker Organic Farmer
April 13 Field Work
10 April 19 Module #3 – Companion planting; Chapter 9 and 10: Organic
fallow periods Farming Manual
April 20 Field Work – Lab #6
11 April 26 Module #4 - Water Management: Assigned reading Water
Natural and artificial water sources; Management in Organic
water conservation and storage Agriculture
Quiz #3

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 April 27 Field Work
12 May 3 Module #4 - Drought tolerate plants; Assigned reading Water
reduced volume irrigation systems Management in Organic
Agriculture
May 4 Field Work
13 May 10 Module # 5 - Weed/Pest/Disease Assignment #2 Due
Management: Pest, weeds, and Chapter 11 and 12: Organic
nuisance wildlife Farming Manual
Guest Speaker
May 11 Field Work – Lab #5
14 May 17 Module # 5 – Physical and biological Student Portfolios Due
controls
May 18 Field Work
15 May 24 Quiz#4
Career opportunities
Guest Speaker
May 25 Field Work

Course Structure/Approach:
Most of the work in this course takes place on a running organic farm that is owned and
operated by the College. During the semester students are actively involved with the
planning, growing, and harvesting of produce. Most of the course will be spent in the
fields and greenhouse of the farm, learning how organic farming works by doing the
work itself. The February field classes involve working in the greenhouse, starting
seeds, planning, making compost, and evaluating soil. By March, students will prepare
beds, plant seeds, and transplant seedlings. In April and May, they will weed, hoe,
harvest, wash, and bag the produce to be distributed to local community markets.
Readings and Materials:

Required Textbook –

The Organic Farming Manual: A Comprehensive Guide to Starting and Running a

Certified Organic Farm, Ann Larkin Hansen. 2010 ISBN: 978-1603424790. Available
from Amazon for $20.64, see https://www.amazon.com/Organic-Farming-Manual-
Comprehensive-Certified/dp/1603424792 to purchase.

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Short excerpts will be required reading and distributed in class as a PDF copies.
Possible excerpted selections from:

Agroecology: The Ecology of Sustainable Food Systems, Stephen Gliessman. Boca

Raton, FL: CRC Press, 2007

Building Soils for Better Crop. Fred Magdoffs. SARE Outreach; 3rd edition, 2010

Crop Rotation on Organic Farms; A Planning Manual, Charles Mohler & Sue Ellen
Johnson, eds. Natural Resources, Agriculture and Engineering Service, Ithaca, NY
2009

The New Organic Grower, Eliot Coleman. Chelsia Green Publishing, White River
Junction, VT 1995

Water Management in Organic Agriculture, TECA. Food and Agriculture Organization of

the United Nations, 2013

Web Resources

Organic Ag Info at http://www.organicaginfo.org

The Organic Center at http://www.organic-center.org

Organic Consumers Association at http://www.organicconsumers.org

Organic Materials Review Institute at http://omri.org/index.html

Organic Trade Association at http://www.ota.com/index.html

Sustainable Agriculture Research and Education http://www.sare.org

USDA Alternative Farming Systems Info Center at

http://www.nal.usda.gov/afsic/index.html

USDA Natural Resources Conservation Service at

https://www.nrcs.usda.gov/wps/portal/nrcs/site/national/home/

Other Materials:

 Loose-leaf, 8 x 11 inch 3-ring binder, divided by section indices.

 Small field work notebook
 Heavy duty work gloves
 Access to a computer with network access

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 Attendance/Class Participation Requirements:
Attendance is mandatory. Since it is not possible to make up missed farm and
greenhouse experiences, anyone who misses four days of field work/lab participation
cannot pass the course. Three absences reduces your field work/lab grade one whole
letter (e.g., from a B to a C). Also, you must arrive at the farm or greenhouse on time.
Three late arrivals (15 minutes or more late) equal a missed day of field work/lab.

Course Management and Classroom Behavior:

In the classroom as a learning community we can greatly enhance each other’s

learning experience and outcomes by coming to class prepared. This means reading
and reflecting on the assigned materials and textbook chapters, as well as thoughtfully
preparing questions and information for sharing with the group.

During Field Work and Labs come to class prepared to get dirty and involved.
Working on the farm requires using various kinds of equipment. Students use crescent
wrenches, pliers, screw drivers, harvest knives, clippers, trowels, shovels, forks, hoes
and rakes. All equipment is kept in the storage shed located east of the packing area.
Please return items to their storage areas inside the shed after you are finished. Note -
clippers and knives are sharp, so use caution when handling them.

Tractors, tractor implements, and other large equipment are stored in the shop located
at the end of Farm Drive. Students who make a serious commitment to the farm can be
trained to operate the tractors. The shop also contains welding equipment, replacement
irrigation parts, repair tools, and a workspace for projects.

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 Evaluation Methods:

Activity Possible points % of final grade

Four Quizzes (each 20 pts) 80 14
Two Assignments (each 50 pts) 100 18
Classroom participation during 40 7
discussions
Student portfolio 140 25
Field work and labs -
Five labs (each 20 pts) 100 18
Participation and work ethic 100 18
Total 560 100

90-100% =A
80-89% =B
70-79% =C
60-69% =D
<60% =F

1. Quizzes:
There will be four quizzes which take place during classes. Each is worth 25 points.
Question types include true/false, multiple choice, fill-in- the-blank and short-answer
questions. Quizzes will only cover information from the textbook, assigned readings, or
presented in class during lecture or discussion, unless otherwise noted.

2. Assignments:
There are two written assignments required. Each has a suggested page length, and
should address current research on organic farming practices. Each assignment is
worth 50 points. Detailed instructions, rubric, and due dates will be provided in course
handouts at a later date.

3. Classroom participation during discussions:

Handout will be provided in class with the rubric I use to grade classroom participation
during discussions. Worth 40 points.

4. Student portfolio:
Detailed description is provided at beginning of this document. Detailed instructions and
rubric will be provided in course handouts at the beginning of the semester. Student
portfolios are worth 140 points

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5. Labs:
There are five labs to complete during the semester and each is worth 20 points.
Detailed instructions, rubric, and due dates will be provided in course handouts at a
later date.

6. Participation and work ethic during field work and labs:

Detailed expectations and rubric will be provided in handouts distributed during class.
This part of your grade is worth 100 points.

Late Assignments, Missed Quizzes, and Absences

There is no extra credit for this course. Assignments that are submitted late will
automatically be dropped one letter grade. Quizzes that are missed may be
rescheduled depending on the circumstances for missing the quiz.

Since it is not possible to make up missed farm and greenhouse classes, anyone who
misses four days of field work/lab participation cannot pass the course. Three absences
reduces your field work/lab grade one whole letter (e.g., from a B to a C). Also, you
must arrive at the farm or greenhouse on time. Three late arrivals (15 minutes or more
late) equal a missed day of field work/lab.

What to Expect From Your Instructor:

I check my email at least once daily, Monday through Sunday. If you have any
questions or issues, you can contact me by my contact number provided above, or by
email. I am often also available on Campus throughout the week, Monday thru Friday,
8:00 AM to 5:00 PM; however, weekends you will find I am difficult to get a hold
because I am working on my own farm.

Assignments, quizzes and labs will be graded within a week and returned to you for
inclusion in your portfolios.

Students with Disabilities

If you have needs related to a disability, please contact Disabilities Services (800-666-
9966). After initial arrangements are made with that office, I will be happy to
accommodate you. If you have any other special concerns, please contact me about the
situation.

Academic Integrity
Academic honesty is expected of all students. All acts of dishonesty (plagiarism,
cheating) in any work constitute academic misconduct. The Academic Misconduct
Disciplinary Policy will be followed in the event of academic misconduct.

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Safe Environment Policy
San Jaciento Community College (SJCC) is committed to providing a learning
environment that promotes personal integrity, civility and mutual respect in an
environment free of sexual misconduct and discrimination. Sexual discrimination
violates an individual’s fundamental rights and personal dignity. SJCC considers sexual
discrimination in all its forms to be a serious offense. This policy refers to all forms of
sexual discrimination, including: sexual harassment, sexual assault, and sexual violence
by employees, students, or third parties. (Title 20 U.S.C. Sections 1681-1688

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