This course introduces students to the basics of producing fruits and vegetables in an urban setting including environmental and social challenges. Students will learn how the urban food production movement has influenced urban design and utilization of land within urban settings. Students will learn about a wide range of strategies for increasing urban food production such as community gardens, school programs, rooftop gardening, hobby greenhouse production and more. Students will develop their own proposals to increase urban agriculture. Students will also learn about management practices such as composting, organic production, integrated pest management, environment modification, soil management. Post-harvest practices such as canning, freezing, drying, and food safety will be discussed. Weekly hours: 3 Lecture hoursPrerequisite(s): 30 credit units or permission from the instructor.
This course introduces students to the basics of producing fruits and vegetables in an urban setting including environmental and social challenges. Students will learn how the urban food production movement has influenced urban design and utilization of land within urban settings. Students will learn about a wide range of strategies for increasing urban food production such as community gardens, school programs, rooftop gardening, hobby greenhouse production and more. Students will develop their own proposals to increase urban agriculture. Students will also learn about management practices such as composting, organic production, integrated pest management, environment modification, soil management. Post-harvest practices such as canning, freezing, drying, and food safety will be discussed. Weekly hours: 3 Lecture hoursPrerequisite(s): 30 credit units or permission from the instructor.
