Mar 23, 2023  
2021-2022 Lane Community College Catalog 
2021-2022 Lane Community College Catalog [ARCHIVED CATALOG]

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HORT 120 - Gardening and Sustainable Food Systems

4 Credit(s)

This class will focus on experiential learning in the garden on how to grow plants from seed toharvest (or to seed again) particularly those plantvarietals that are regionally appropriate. We will develop an understanding of sustainable food systems, including growing edible plants at a variety of scales, methods of sustainable agriculture, and methods to improve regional food security. We will also explore the impacts of industrial agriculture on ecosystems, human rights, and health. Lab included.

Learning Outcomes
Students who successfully complete this course will be able to:
1. Identify the basic parts of a plant, general characteristics of different families of edible plants, and describe the relationship between the plant and the soil (Lab participation, quizzes, written products)
2. Evaluate sustainable agriculture practices to maximize production while balancing improving soil health, managing pests, and water conservation (Lab participation, quizzes, written products)
3. Relate basics of applied ecology in biological and elemental systems to the process of growing food (Lab participation, class discussion, written products)
4. Apply principles of horticulture towards growing edible plants, saving their seeds, and building personal/regional food security (lab participation, journaling, written products)
5. Evaluate the role of biodiversity in edible plants, particularly related to climate resilience, indigenous foods, and ecosystem services (written products, journaling, class discussion)
6. Evaluate the importance of plant-human relationships in context to sustainable food systems, food sovereignty, and impacts of industrial agriculture on human rights and environmental health (quizzes, written products, journaling, class discussion)
7. Develop personal relationships with the land by creating a plan and taking action to make sustainable change through food production (written reflection, class discussion, journaling, final project)

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