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This course has been changed from the previous catalog, the changed field(s) are highlighted in red:

 Course Title:   Sustainable Small Acreage Farming and Ranching

 Title Abbreviation:   SUSTAIN FARM/RANCHING

 Department:    ENVAG

 Course #:    170

 Credits:    5

 Variable:     No

 IUs:    6

 CIP:    n/a

 EPC:    n/a

 REV:    2013

 Course Description  

Learn the practical aspects of sustainable small acreage production systems for a wide variety of enterprises. Covers how to evaluate personal and family goals, evaluate land and personal resources, develop a farm plan, and research marketing, regulations, and community resources. Course consists of classroom lecture, guest speakers and farm tours. Topics covered: Crop rotations, cover cropping, integrated pest and weed management, grazing and pasture management, waste management plans, smart water use, soil building and conservation techniques.



Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 33

Lab: 44

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for certificate  

Equivalencies At Other Institutions

Other Institution Equivalencies Table
Institution Course # Remarks

Learning Outcomes

After completing this course, the student will be able to:

  1. Explore methods to market directly to consumers.
  2. Assess enterprise ideas for small acreage farms/ranches, and learn about production requirements and feasibility of the enterprise.
  3. Evaluate consumer and market trends, and research the market and customer base.
  4. Implement farming practices that promote sustainability and growing organic.
  5. Manage soil characteristics important to plant growth, build healthy soils, and perform soil testing.
  6. Learn about the basics of integrated pest and ecolgical weed management.
  7. Learn about sustainable animal production and grazing management on small acreages.
  8. Select appropriate equipment; learn about irrigation systems for small acreage farming and how to meet building and fencing requirements.
  9. Assess the potential for profit by understanding the basics of farm economics, and using enterprise budgets as decision making tools.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

3. Communication

Definition: Understanding and producing effective written, spoken, visual, and non-verbal communication.

Outcomes: Students will be able to . . .
3.7 Adapt communication to diverse audiences and media.

4. Community & Cultural Diversity

Definition: Recognizing the value of human communities and cultures from multiple perspectives through a critical understanding of their similarities and differences.

Outcomes: Students will be able to . . .
4.2 Understand, value and respect human differences and commonalities as they relate to issues of race, social class, gender, sexual orientation, disabilities and culture.
4.4 Demonstrate effective communication across differences in human communities and cultures.

6. Individual Awareness & Responsibility

Definition: Understanding, managing, and taking responsibility for one’s learning and behavior in varied and changing environments.

Outcomes: Students will be able to . . .
6.1 Identify ethical and healthy choices and apply these personally, socially, academically, and professionally.

8. Mathematical Reasoning

Definition: Understanding and applying concepts of mathematics and logical reasoning in a variety of contexts, both academic and non-academic.

Outcomes: Students will be able to . . .
8.2 Correctly apply logical reasoning and mathematical principles to solve problems.

Course Contents

  1. Starting with Whole Farm sustainability in mind.
  2. Successful Whole Farm planning.
  3. Evaluating Whole Farm resources.
  4. Direct marketing strategies.
  5. Enterprise assessment.
  6. Evaluating the market.
  7. Sustainable crop production.
  8. Ecological soil management.
  9. Integrated pest and weed management.
  10. Sustainable livestock/poultry systems.
  11. Facilities and equipment.
  12. Assessing the potential for profit.
  13. Enhancing success of the Whole Farm Plan.