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Catalog Course Search Details

New Course: this course was added after the last catalog

 Course Title:   Post-Harvest to Local Market Operations

 Title Abbreviation:   POST-HARVEST/MARKET OPER

 Department:    ENVAG

 Course #:    131

 Credits:    3

 Variable:     No

 IUs:    3.5

 CIP:    n/a

 EPC:    n/a

 REV:    2013

 Course Description  

Covers postharvest and marketing of sustainable agriculture products for direct, food hub, and traditional markets. Understand the legal requirements for handling, sanitation, packaging, and storage of products including postharvest processing.



Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 22

Lab: 22

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree  

Equivalencies At Other Institutions

Other Institution Equivalencies Table
Institution Course # Remarks

Learning Outcomes

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

  1. Understand the food system.
  2. Understand vegetable decomposition process.
  3. Understand food safety regulations, practices, and limitations (GAPs, GHPS, HACCP, FSMA, etc.), and how these impact infrastructure design.
  4. Demonstrate knowledge of small-scale harvest processing tools and equipment.
  5. Understand standard processing, grading, packaging, packing, storing, and transporting requirements of common crop types.
  6. Understand small scale on-farm poultry processing.

General Education Learning Values & Outcomes

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

0. Application and Integration

Definition: Applying information from one or more disciplines and/or field experiences in new contexts (Outcome 0.1); developing integrated approaches or responses to personal, academic, professional, and social issues (Outcomes 0.2-0.5).

Outcomes: Students will be able to . . .
0.1 Apply theories and concepts studied in the classroom to field, clinical, shop, research, or laboratory settings.

1. Information Literacy

Definition: Recognizing when information is needed and have the ability to locate, evaluate, and use effectively the needed information.

Outcomes: Students will be able to . . .
1.5 Effectively integrate and use information ethically and legally to accomplish a specific purpose.

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 . . .
4.4 Demonstrate effective communication across differences in human communities and cultures.

5. Global & Local Awareness & Responsibility

Definition: Understanding the complexity and interdependence of, and stewardship responsibilities to, local and global communities and environments.

Outcomes: Students will be able to . . .

5.5 Demonstrate ethical practices as part of stewardship to local/global communities and environments.

7. Aesthetics & Creativity

Definition: Interpreting human experience through engagement with creative processes and aesthetic principles.

Outcomes: Students will be able to . . .
7.3 Use knowledge of creative processes and aesthetic principles to understand humans and the world around them.

10. Technology

Definition: Understanding the role of technology in society and using technology appropriately and effectively.

Outcomes: Students will be able to . . .
10.4 Demonstrate an understanding of the impact of technology in one’s personal and professional life.

Course Contents

  1. Postharvest and marketing (PM) wholesale (direct vs. traditional) market sales (market profile, crop planning, product pricing, contracts, paperwork, finances, etc.)
  2. PM branding and third-party certification (Good Agriculture Practices (GAP), Organic, Naturally Grown, Humane, Biodynamic, Salmon Safe, etc.)
  3. PM local aggregating and direct markets (food hubs, supermarkets, food cooperatives, farmers markets, restaurants, schools, hospitals, etc.)
  4. PM pre-harvest considerations (soils, crop selection, irrigation, insects, etc.)
  5. PM harvest field tools and methods.
  6. PM produce freshness and cooling and curing methods.
  7. PM produce cleaning, washing, and drying tools and methods.
  8. PM produce sorting, packing, storage, and transportation methods.
  9. PM packing shed requirements and design for post-harvest systems.
  10. PM post-harvest sanitation and food safety (Food Safety Modernization Act, requirements, farm food safety plan, risk assessment, worker health and hygiene, farm site selection and land uses, water resources, insect and ungulate management, soil amendment and manure management, field harvesting and transportation, etc.)
  11. PM crop profiles.