Sustainable Ag. & Food Systems
The Sustainable Agriculture and Food Systems Applied Science (AAS) degree program provide students with the technical skills and knowledge needed to manage or develop a small farm or agricultural business. The course work will utilize a problem-solving approach to engage students in solving complex real-world problems presented by faculty members with expertise and experience in the industry. Students will expand their knowledge and hone their skills in sustainable farm principles and practices by participating in year-around internships in the campus greenhouse and gardens or local agricultural business. The two-year curriculum includes classes in soil, plant science, crop production, integrated pest management, and farm infrastructure.
UTTC’s Sustainable Agriculture and Food Systems program also works very closely with the Culinary Arts program as part of a comprehensive farm-to-table focus.
The Sustainable Agriculture and Food Systems program offers small class sizes, personal attention from instructors, and internship opportunities. Earn an Associate of Applied Science (AAS) degree that prepares students to develop their own farm business or have careers in agricultural and horticultural science or production. Learn the fundamentals of crop and soil management and the skills necessary to operate a small farm enterprise. The program focuses on crop production principles to create sustainable farming and food systems.
Through laboratory courses, field trips, and internships on the UTTC campus and in the community, the Sustainable Agriculture and Food Systems program provides students with hands-on, multidisciplinary experience in agriculture and food systems. Employers range from non-profit organizations, tribal, state and federal agencies, nature preserves, community organizations, and entrepreneurial endeavors.
- Investigate indigenous issues of food sovereignty.
- Carry out crop production operations in outdoor and greenhouse environments.
- Examine economic, ecological, and social aspects of sustainability in agriculture.
- Practice community engagement through presentations, food preparation, and food distribution to promote the consumption of produce.