OR

Commercial Vegetable Production BHT222 Course Online

Online Course Commercial Vegetable Growing

Develop skills and knowledge required for commercial vegetable production, including a variety of production methods. This is a very sound 100 hour foundation course in general vegetable production.

  • Study commercial vegetable production for improved crops and job prospects.
  • Study in your own time and at your own pace.
  • Understand production methods for vegetable production.
  • Learn from experienced tutors

Note: This is not Organic Vegetable Growing.

Course Aims

  • Select appropriate vegetable varieties for different situations.
  • Explain general cultural practices used for vegetable production.
  • Explain the management of potential problems, including pests, diseases, weeds, and environmental disorders, in vegetable production.
  • Explain alternative cultural techniques, including greenhouse and hydroponic production, for vegetables.
  • Determine specific cultural practices for selected vegetable varieties.
  • Determine the harvesting, and post-harvest treatment of different vegetables.
  • Develop marketing strategies for different vegetables.

Course Outline

There are 8 lessons in this course:

  1. Introduction to Vegetable Growing
    • Making the farm Pay
    • Understanding economic principles – supply and demand, scale of economy, etc.
    • Planning for the farm
    • Production planning
    • Financial planning and management
    • Land care and land management
    • Marketing
    • Personal welfare
    • Risk management – spreading risk, quality management, contingency planning, liquidity
    • Creating a sustainable farm enterprise
    • Planning for sustainability
    • Planning for drought
    • Crop selection
    • Monocultures
    • Alternating crops, broad acre or row crops
    • Growing Brassicas -Cabbage, Cauliflower, Brussel Sprouts, Pak Choi, Broccoli, Radish, Turnip
    • Growing Legumes -Beans, Broad Beans, Peas
    • Growing Lettuce, Onions, Potatoes
  2. Cultural Practices for Vegetables
    • Explain general cultural practices used for vegetable production.
    • Crop rotation
    • Soils
    • Plant foods
    • Cover Crops
    • Legumes and inoculation
    • Growing various cover crops -Barley, Buckwheat, Canola, Lucerne, Field pea, Lupins, Oats, Sorgham, Clover, etc.
    • Ways of using a cover crop
    • Cultivation techniques
    • Compost
    • Crop Scheduling
    • Planting Vegetables -seed, hybrid seed, storing seed, sowing seed
    • Understanding Soils
    • Dealing with Soil Problems
    • Plant nutrition and feeding
  3. Pest, Disease & Weed Control
    • Weed control -hand weeding, mechanical, chemical and biological weed control methods
    • Integrated Pest Management
    • Non chemical pest control
    • Understanding Pesticide labels
    • Understanding the law in relation to agricultural chemicals
    • Plant Pathology introduction
    • Understanding Fungi
    • Understanding insects, virus and other pathogens
    • Insect control -quarantine, clean far5ming, chemicals, biological controls
    • Review of common diseases
    • Review common pests
    • Review common environmental problems
    • Review common weeds
  4. Hydroponic and Greenhouse Growing
    • Introduction to hydroponics
    • Types of systems
    • Nutrient solutions
    • NFT and other systems for vegetable production
    • Growing in a greenhouse (in the ground or hydroponics)
    • Components of a Greenhouse System
    • Types of Greenhouses and common greenhouse designs (venlo, mansard, wide span, multi span, poly tunnel, Sawtooth, Retractable roof, etc)
    • Shade houses, Cold Frames
    • Environmental Control -heating, ventilation, lighting, etc
    • Controlling moisture (misting, fog, etc)
    • Review of various vegetables – Cucurbits (Cucumber, Melon, Pumpkin, Watermelon, Zucchini)
  5. Growing Selected Vegetable Varieties
    • Determine specific cultural practices for selected vegetable varieties.
    • Tropical Vegetables – Sweet Potato and Taro
    • Less common vegetables – Globe Artichoke, Jerusalem Artichoke, Asparagus, Chicory, Endive, Garlic, Leek, Okra, Rhubarb
    • Other Crops -Beetroot (Red Beet), Capsicum, Carrot, Celery, Sweet Corn, Eggplant, Parsnip, Spinach
  6. Irrigation
    • Water and Irrigation
    • Infiltration
    • Internal Drainage
    • Flood, Sprinkler and Trickle irrigation
    • The objective of irrigation
    • Transpiration and Wilting Point
    • When to irrigate Timing irrigations
    • Detecting water deficiency or excess
    • Understanding soil moisture
    • Pumps, sprinklers and other equipment
    • Water hammer
    • Improving Drainage
    • Managing erosion
  7. Harvest & Post-Harvest
    • Introduction to harvesting
    • Post harvest treatment of vegetables
    • Cooling harvested produce
    • Harvesting tips
    • Storing vegetables
  8. Marketing Vegetables
    • Introduction
    • Standards for cost efficiency, quality and quantity
    • Options for Marketing Produce
    • Market Research
    • How to sell successfully

Enrol Now

  • Experienced Tutor support
  • Certificate sent to you
  • Online study (Printed notes available)
  • Self paced - no set timetable
  • 12 months to complete course

From: $35.00 / week for 19 weeks

Clear

Send me a free info pack

Online Course Commercial Vegetable Growing

Develop skills and knowledge required for commercial vegetable production, including a variety of production methods. This is a very sound 100 hour foundation course in general vegetable production.

  • Study commercial vegetable production for improved crops and job prospects.
  • Study in your own time and at your own pace.
  • Understand production methods for vegetable production.
  • Learn from experienced tutors

Note: This is not Organic Vegetable Growing.

Course Aims

  • Select appropriate vegetable varieties for different situations.
  • Explain general cultural practices used for vegetable production.
  • Explain the management of potential problems, including pests, diseases, weeds, and environmental disorders, in vegetable production.
  • Explain alternative cultural techniques, including greenhouse and hydroponic production, for vegetables.
  • Determine specific cultural practices for selected vegetable varieties.
  • Determine the harvesting, and post-harvest treatment of different vegetables.
  • Develop marketing strategies for different vegetables.

Course Outline

There are 8 lessons in this course:

  1. Introduction to Vegetable Growing
    • Making the farm Pay
    • Understanding economic principles – supply and demand, scale of economy, etc.
    • Planning for the farm
    • Production planning
    • Financial planning and management
    • Land care and land management
    • Marketing
    • Personal welfare
    • Risk management – spreading risk, quality management, contingency planning, liquidity
    • Creating a sustainable farm enterprise
    • Planning for sustainability
    • Planning for drought
    • Crop selection
    • Monocultures
    • Alternating crops, broad acre or row crops
    • Growing Brassicas -Cabbage, Cauliflower, Brussel Sprouts, Pak Choi, Broccoli, Radish, Turnip
    • Growing Legumes -Beans, Broad Beans, Peas
    • Growing Lettuce, Onions, Potatoes
  2. Cultural Practices for Vegetables
    • Explain general cultural practices used for vegetable production.
    • Crop rotation
    • Soils
    • Plant foods
    • Cover Crops
    • Legumes and inoculation
    • Growing various cover crops -Barley, Buckwheat, Canola, Lucerne, Field pea, Lupins, Oats, Sorgham, Clover, etc.
    • Ways of using a cover crop
    • Cultivation techniques
    • Compost
    • Crop Scheduling
    • Planting Vegetables -seed, hybrid seed, storing seed, sowing seed
    • Understanding Soils
    • Dealing with Soil Problems
    • Plant nutrition and feeding
  3. Pest, Disease & Weed Control
    • Weed control -hand weeding, mechanical, chemical and biological weed control methods
    • Integrated Pest Management
    • Non chemical pest control
    • Understanding Pesticide labels
    • Understanding the law in relation to agricultural chemicals
    • Plant Pathology introduction
    • Understanding Fungi
    • Understanding insects, virus and other pathogens
    • Insect control -quarantine, clean far5ming, chemicals, biological controls
    • Review of common diseases
    • Review common pests
    • Review common environmental problems
    • Review common weeds
  4. Hydroponic and Greenhouse Growing
    • Introduction to hydroponics
    • Types of systems
    • Nutrient solutions
    • NFT and other systems for vegetable production
    • Growing in a greenhouse (in the ground or hydroponics)
    • Components of a Greenhouse System
    • Types of Greenhouses and common greenhouse designs (venlo, mansard, wide span, multi span, poly tunnel, Sawtooth, Retractable roof, etc)
    • Shade houses, Cold Frames
    • Environmental Control -heating, ventilation, lighting, etc
    • Controlling moisture (misting, fog, etc)
    • Review of various vegetables – Cucurbits (Cucumber, Melon, Pumpkin, Watermelon, Zucchini)
  5. Growing Selected Vegetable Varieties
    • Determine specific cultural practices for selected vegetable varieties.
    • Tropical Vegetables – Sweet Potato and Taro
    • Less common vegetables – Globe Artichoke, Jerusalem Artichoke, Asparagus, Chicory, Endive, Garlic, Leek, Okra, Rhubarb
    • Other Crops -Beetroot (Red Beet), Capsicum, Carrot, Celery, Sweet Corn, Eggplant, Parsnip, Spinach
  6. Irrigation
    • Water and Irrigation
    • Infiltration
    • Internal Drainage
    • Flood, Sprinkler and Trickle irrigation
    • The objective of irrigation
    • Transpiration and Wilting Point
    • When to irrigate Timing irrigations
    • Detecting water deficiency or excess
    • Understanding soil moisture
    • Pumps, sprinklers and other equipment
    • Water hammer
    • Improving Drainage
    • Managing erosion
  7. Harvest & Post-Harvest
    • Introduction to harvesting
    • Post harvest treatment of vegetables
    • Cooling harvested produce
    • Harvesting tips
    • Storing vegetables
  8. Marketing Vegetables
    • Introduction
    • Standards for cost efficiency, quality and quantity
    • Options for Marketing Produce
    • Market Research
    • How to sell successfully

Send me free info pack

Enrol Now

  • Experienced Tutor support
  • Certificate sent to you
  • Online study (Printed notes available)
  • Self paced - no set timetable
  • 12 months to complete course

From: $35.00 / week for 19 weeks

Clear

OR

CourseStream Accreditation.
Accredited courses.