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Learn to grow vegetables commercially.
Start, manage, or seek work on a vegetable market garden.
Course Duration: 100 hours
Assignments: 8
Exams: 1
CONTENT
There are eight lessons as follows:
1. Introduction to Vegetable Growing Market analysis, understanding economic principles, planning procedures, developing a production plan, finance, marketing, land management and landcare, personal welfare, risk, contingencies, sustainability, monitoring and reviewing, production planning, selection criteria for crop selecting.
2. Cultural Practices for Vegetables General cultural practices used for vegetable production; crop rotation, seed, varieties, soils, cover crops, cultivation, weed control, compost etc.
3. Pest, Disease & Weed Control Management of potential problems, including pests, diseases, weeds, and environmental disorders in vegetable production; chemical and non chemical solutions, Integrated Pest Management (IPM) etc.
4. Hydroponic & Greenhouse Growing Alternative cultural techniques, including greenhouse and hydroponic production, for vegetables.
 5. Growing Selected Vegetable Varieties Specific cultural practices for selected vegetable varieties.
6. Irrigation Understand how efficiently manage the availability of water to vegetable crops in order to achieve optimum growth.
7. Harvest & Post-Harvest Harvesting, and post-harvest treatment of different vegetables.
8. Marketing Vegetables Develop marketing strategies for different vegetables.
Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.
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.
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