COURSE CURRICULUM

In **Semester 1**, students in the Food and Horticulture program are introduced to key concepts in chemistry, food technology, and agriculture, covering topics like food chemistry for technicians, urban agriculture, food and agriculture regulations, and the fundamentals of botany. They also study vegetable propagation for field and urban farming and develop technical report writing skills specific to horticulture. **Semester 2** builds on these foundations, with courses in food chemistry and analysis, food microbiology, and mathematics for horticulture and artisan agriculture. Students also focus on farm planning and design, explore topics related to both field and urban agriculture, and engage in career planning and development. Additionally, they study the basics of soils, agriculture, and horticulture. In **Semester 3**, students dive into food safety practices, process operations for artisan foods, and harvest and post-harvest methods and systems. They also have the opportunity to take a general education elective and an indigenous elective. A greenhouse course offers hands-on experience, and students conclude the semester with field placement to apply their learning in a real-world setting. This comprehensive curriculum prepares students for careers in food and horticulture industries, blending theoretical knowledge with practical skills.