Beekeeping Cheese Making Herbs and Health

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1 Want to do something fun & sustainable Some of our most popular courses include Beekeeping Cheese Making Herbs and Health Some courses are offered starting in October, when the growing season has ended. Sustainable Food & Agriculture Systems Program Course Offerings - FALL 2018 Catalog# Class# Class Title Day Dates Time Cr Fall Garden Management Mon 8/27/18 10/17/18 2 nd year students only Artisan Meats: Humane Harvest Mon 10/22/18-12/03/18 2:00 pm 5:00 pm Herbs & Health Tues 8/28/18 11/27/18 3:30 pm 5:45 pm Organic Soils, Nutrients, Composting online 10/15/18-12/17/18 Weekly lessons Value-added Foods Mon 9/10/18 11/12/18 10:30 am -1:20 am Managed Grazing Wed 8/29/18 10/17/18 11:00 am 2:45 pm Organic Field Crops Wed 10/24/18-12/12/18 12:30 pm - 2:20 pm Sustainable Ag: Issues & Practices Thurs 8/30/18 12/13/18 12:30 pm - 2:20 pm Beekeeping & Pollinators Thurs 8/30/18 10/18/18 3:30 pm - 5:20 pm Cheese Making & Fermentation Thurs 10/25/18 12/13/18 4:00 pm 6:15 pm 1 Many students are working part-time toward an Associate Degree and transfer credits and life experience from previous schools and jobs. Maybe a degree or certificate is in your future. If not, just enjoy the variety of coursework we offer, one class at a time. Each credit costs approximately $150. Expect one-credit courses, whether on-line or in-person, to include one to two hours of homework or discussion each week Register online. Go to click on the green Find a Class tab just under the picture. Type in part of the class name and semester, then click search near the bottom of the page. Click Learn More for class details and to enroll. Register by phone: Call Enrollment Services Dept. (920) or toll-free at (888) 385-NWTC. Green Bay For more info call Valerie at or Valerie.dantoin@nwtc.edu

2 Green Bay Revised 10/23/2018 Organic & Sustainable Agriculture and Food Courses SPRING 2019 Courses For more info call (920) or Organic agriculture and garden courses at NWTC are designed by a professional teacher and expert farmers and growers. The courses are taught in ways appealing to adult learners including discussions, guest lectures, on-farm visits, virtual farm/garden tours and hands-on practical activities. Many classes take place in NWTC s 3-acre organic garden and the adjacent Green Bay Botanical Garden grounds. For on-line registration go to click on the green Find a Class tab just under the picture. Type in part of the class name and semester, then click search near the bottom of the page. Click Learn More for class details and to enroll. You can also register for classes by calling the Enrollment Services Department at (920) or toll-free at (888) 385-NWTC. Spring 2019 (Jan-May) Course offerings. Semester starts Jan 28 and ends May 17. Catalog # Class Title Class # Start End Date Day Time Cr Organic Poultry - online /14/19 3/1/19 Online *. Meets in January Aquaculture - online /14/19 3/1/19 Online *. Meets in January Organic Gardening /28/19 5/13/19 Mon 1:30 pm-3:20 pm Sustainable Ag & Food Business - blended /29/19 5/14/19 Tues 1:30 pm-4:20 pm Small Farm Machinery & Equipment /29/19 5/14/19 Tues 4:30 pm- 7:20 pm Organic Livestock Practices /30/19 5/1519 Wed 1:00 pm- 3:20 pm Aquaponics /30/19 3/13/19 Wed 3:30 pm 5:20 pm Tractors, Implements, Safety /27/19-5/15/19 Wed 4:30 pm 6:10 pm Food Systems: Food Quality /30/19 5/16/19 Thurs 1:30 pm - 3:20 pm Permaculture, Edible Landscape, Homesteading /31/19 5/16/19 Thurs 3:30 pm 6:20 pm 3 *. On-line learning includes tutorials for those new to this method of taking a class. Modules include discussion forums where ideas, experiences and information are exchanged among students. The instructor is available to answer questions via . Live group chats are available.

3 Fall Semester - Sustainable Food & Ag Courses at NWTC ORGANIC AG Practices and Issues (2 credits). In this survey class, discover organic principles and the "systems" approach. What does it mean to be organic? Is it really that different from conventional production? What changes happen to soil and plant biology when we begin to treat the farm/garden as a whole instead of just parts? What differences do organic farming and gardening contribute to our health, to the environment, and to future generations compared to conventional agriculture? In this class, we also cover how to transition to organics, certification requirements and organic farm plans. We discuss the impact of GMOs (Genetically Modified Organisms), synthetic fertilizers, herbicides, antibiotics, and hormones. We debate the question of whether or not organic Ag can feed the world ORGANIC SOILS, NUTRIENTS, COMPOSTING (2 credits). Functional soil is the foundation of organic systems. In this course we examine the characteristics of robust, healthy soil. We review important soil physical properties, as well as chemical and nutrient characteristics that are keys to successful organic farming and gardening. We discover soil biology and its role cycling nutrients. We look at soil critters under the microscope. We learn how the best farmers and gardeners build soil organic matter and how this single factor determines the likelihood of creating a sustainable, low cost operation. We learn how to take soil samples, get a soil test report, and interpret results. We explore composting techniques and learn why it is a secret tool of organic farmers and gardeners. We review nutrient cycling and discover organic fertilizer sources, soil amendments and products. We discuss manure, nutrient problems, soil erosion, and soil conservation programs. We fill out an actual soils section of an organic farm certification document. This course offered in-person starting in Sept and ending in Dec. Or, on-line starting in October and ending in December. This course is the best place to start your journey into sustainable ag BEEKEEPING & POLLINATORS (1 credit). Bees pollinate our crops and orchards, they are an environmental quality indicator species and they provide honey. Explore beekeeping using on-site hives; explore native pollinators and habitats, network with local beekeepers. We learn about bee biology and hive society, we extract honey, discover pricing for bees and equipment and learn how to help the bees survive in the ever-increasing chemical world. Many students start their own hives after taking this course CHEESE MAKING & FERMENTATION (1 credit). Practice the basics of cheese making as well as the fermentation of beverages & food in this hands-on course. Eat what you make. Value the taste, nutrition, and quality of hand-crafted foods. We make kefirs, yogurts, soft cheeses, and a farmhouse cheddar. We also make sauerkraut, sour dough bread and a ginger beer. Come join the fun and enjoy the food! Understand the power of microbes to enhance our food and ag products HERBS & HEALTH (2 credits). Explore various herbs and their unique properties, their role in history, as well as medicine, food and other traditional uses. Examine plant growing practices, harvest, and preservation. Identify herbs as we walk the NWTC gardens and the Green Bay Botanical Gardens. Make organic preparations like tea, infusions, tinctures, and salves. Learn how to use specific herbs to sooth what ails you.

4 MANAGED GRAZING (2 credits) Managed grazing is a gateway practice needed for successful livestock farming. This course takes the student through five topics in grazing: 1) pasture plants, seeding, fertility, management, and growth curves; 2) animals on pasture, movement, behaviors, feed intake, feed quality, animal health, and stocking density; 3) fencing plans, layout, components, costs, and quality; 4) water systems, tanks, lines, hydrants, irrigation, runoff, return on investment, and lanes; 5) the whole pasture plan. Explore each topic by visiting 4-5 farms on in-depth farm visits. Create a managed grazing plan. Discover why this secret tool makes any farm successful ORGANIC CROP MANAGMENT (1 credit). Evaluate standard crops like corn soybeans and alfalfa and explore alternative crops like hemp. Learn organic practices for seedbed preparation, fertilizing, planting, weed and pest control. Evaluate yields, market crops, plan your crop rotations and discover what cover crops can do for your fields and yields ARTISAN MEATS AND HUMANE HARVEST (1 credit). Topics include humane killing of animals, and carcass yields of various cuts of beef. We compare professional techniques to home-based skills. We review rules, regulations, labeling and sanitary practices. For those thinking of selling products we review costs and income potential. Depending on availability we may butcher a pig, a rabbit, and a deer and we may visit a locker plant. We smoke cuts of meat and make sausage VALUE ADDED FOODS. (2 credits). Explore the rich variety of methods different cultures have used to preserve foods. Practice food safety for as you prepare foods for canning, freezing or drying. Discover how to turn the bounty from your garden, orchard and land into saleable products with added value through minimal processing, preservation and creation of unique recipes. Become familiar with state and local regulations for selling products, including baked goods, directly to customers or through other market channels. We freeze corn, make and can salsa, use pressure canners, can fruit jam, can pickles SUMMER AG INTERNSHIP (2 credits). A placement is set up on a local farm that is matched with you to accomplish the goals that will round out your classroom knowledge. Become mentored by experienced, local farmers. Check-in with NWTC faculty to make sure your experience stays on track. If you like, continue working in the NWTC organic teaching garden as your summer placement. Many farm related internships are paid and may be either full-time or part-time. Work is generally a minimum of approximately 8-10 hours per week and there is typically some flexibility to match your summer schedule.

5 Organic and Sustainable Food and Ag Course Descriptions - Spring Courses ORGANIC RUMINANT LIVESTOCK (2 credits). How do we manage and care for ruminants without using concentrated feeds, synthetic hormones, antibiotics and other products? Answers are found by exploring topics such as: rumen function, illness prevention, reproduction, feeding (grazing & rations), housing, young stock, stress reduction, and the organic health care toolbox. Also covered are National Organic Program rules, organic standards, and livestock certification plans. We take a close look at dairy and beef cattle and review other ruminant species according to class interest; we visit goat, swine and beef farms. We fill out the livestock section of the organic certification paperwork ORGANIC GARDENING (3 credits). We explore how organic production differs from conventional garden production. We explore practices and products used by successful organic gardeners. We identify bugs and weeds and learn best organic control practices. Students will plan a garden, order vegetable seeds, germinate them and pot-up their transplants for use in the NWTC school garden. You will gain hands-on skills and experience in the NWTC teaching and research gardens. You will work with the NWTC garden manager to prepare seedbeds using a BCS walk-behind tractor, incorporate soil amendments or fertilizers. You ll direct seed, cultivate, mulch and trellis. Begin gardening in March in our 30 x 70-foot-high tunnel hoop house and enjoy an early spring no matter the outside conditions. Fill out certification paperwork after examining standards and requirements. Whether gardening in your backyard or using commercial greenhouses and fields, discover and discuss the best organic practices to grow our food FOOD SYSTEMS; FOOD QUALITY (2 credits). Join the class as we read and discuss Michael Pollan s two books, Omnivore s Dilemma and In Defense of Food. We examine these books in the context of our current food system. What is local food? What is a food hub? What is processed food and how does it impact our national health? We meet with guest lecturers who discuss food distribution, new grocery store models, and new production models. Discover how new and beginning farmers are accessing and building local markets. The lively give and take discussion format makes this class one you won t want to miss. You ll gain skills facilitating group discussions ORGANIC POULTRY MANAGEMENT (1 credit) Online. We examine bird biology and uncover poultry facts and myths. We look at industry trends and history. We explore feed rations, housing and pen options, pastured poultry, backyard chickens - and the best breeds for the job. We discuss poultry diseases and how to keep birds healthy. We investigate local ordinances and where to buy birds. There is a demonstration of chicken butchering and evisceration. We explore local butchering facilities. We look at commercial egg handling and meat birds. We develop a budget discuss the feasibility of both smallscale poultry operation and simple backyard poultry. Get comfortable enough to keep your own flock

6 Spring Sustainable Food & Ag Courses at NWTC AQUAPONICS (1 credit). Investigate the water-bacteria-plant-fish ecosystem. Explore differences between aquaponics and other farming methods. Review design options, build a model and a working system. Choose plant & fish species. Monitor and maintain the system. Estimate harvest of fish and plant products, measure yields. Plan a system that fits your budget and goals. Explore marketing products from aquaponics businesses. Visit a few operations that are up and running. Discover if aquaponics can be profitable for you AQUACULTURE (1 credit online). Compare farming in the water to terrestrial farming. Summarize the anatomy and physiology of aquatic species. What are the most suitable aquatic species to farm? We read the book Four Fish and discuss on-line the implications of fish farming on our ability to provide protein for a growing planet without ruining it. What fish should we eat? What are the best fish farming management practices? Write a management plan for a specific aquatic animal species SUSTAINABLE FOOD & AG BUSINESS (3 credits). Textbooks: 1) The Organic Farmer s Business Handbook. 2) Fearless Farm Finances. Articulate your goals for Ag or Food venture. Inventory personal resources and readiness. Evaluate an enterprise s financial performance and compare the diverse enterprises within your potential business. Explore financial statements and business terminology you need to talk to lenders about financing. Review marketing channels and sales approaches. Decide on a legal structure for your business. Review laws, regulations, and insurance needs. Draft a business plan that you can take to a partner or a banker and turn a dream into a reality. Pre-requisite, must have permission of instructor before enrolling. Not available to high school students PERMACULTURE, EDIBLE LANDSCAPES, & HOMESTEADING (3 credits). Earn a permaculture design certificate. This course was created to meet a demand by people in urban areas to learn how they can grow their own groceries or food forests on small lots. It has evolved to include many concepts in self-reliance including zones & energy analysis, plant guilds, natural building materials, silvo-pasture, energy generation and keyline water retention. Besides growing food using perennials like hazelnut, elderberry, raspberries, Juneberry, herbs, and nut trees, we explore concepts where designs include beauty, water elements, pathways, relaxation and other sustainable landscape principles. Students design a sustainable habitat for a parcel of land as a final project. We also appraise potential orchard or farm site suitability and learn how to prune vines and trees and train them to trellises. We spend one class session practicing the art of grafting a fruit tree scion. We consider orchard site placement and management.