Horticulture – Food and Farming (Co-op option available)
Guided by a field-to-fork philosophy, the Horticulture – Food and Farming program prepares students to be leaders in the rapidly evolving food and farming sector. With a focus on sustainable food production, controlled environment, innovation, and entrepreneurship, students gain the skills and knowledge to meet the challenges of feeding growing urban populations while supporting local food systems.
Courses
- AAGC 1000 — AAGC 1000
- AAGR 1100 — Fundamentals Of Botany, Plant Pathology (
- AAGR 1200 — Introduction to Soils, Agriculture and Horticulture (
- AAGR 1201 — Integrated Pest Management (
- AAGR 1202 — Career Planning and Development (
- AAGR 2100 — Propagation Of Vegetables for Field and Urban Agriculture (
- AAGR 2101 — Harvest and Post Harvest Methods and Systems (
- AAGR 2102 — Process Operations for Artisan 1 (
- AAGR 2103 — Field Placement (
- AAGR 2104 — Chemistry for Food Technicians (
- AAGR 2200 — Landscape Planning, Materials and Construction 2 (
- AAGR 2201 — Process Operations for Artisan 2 (
- AAGR 2202 — Food and Agriculture Regulations and Policies (
- AAGR 2203 — Artisan Product Development (
- AAGR 2204 — Fruits for Artisan Urban Agriculture (
- AAGR 2205 — Entrepreneurship (
- BIOL 1105 — Communication Foundations (
- CARR 2131 — General Education Elective (
- CHEM 2107 — CHEM 2107
- COMM 1100 — Introduction to Advertising and Integrated Marketing Communications (
- COOP 1000 — Event Program and Production Development (
- DC 2030 — STRATEGIC VISION
- ENTR 2214 — Plant Identification 2 (
- GNED 0000 — Principles Of Health Conditions and Management 1 (
- HORT 1101 — Horticultural Principles and Sustainable Practices (
- HORT 1102 — Indigenous Elective (
- INDG 0000 — Automated Law Office Procedures 1 (
- MATH 1212 — MATH 1212