I. General Information
1. Course Title:
Value Added Opportunities for Specialty Crops
2. Course Prefix & Number:
SCMT 2334
3. Course Credits and Contact Hours:
Credits: 1
Lecture Hours: 1
4. Course Description:
This course explores several different opportunities in which specialty crop raw material can be processed into products that can be sold later at an increased market value.
5. Placement Tests Required:
| Accuplacer (specify test): |
No placement tests required |
Score: |
|
6. Prerequisite Courses:
SCMT 2334 - Value Added Opportunities for Specialty Crops
There are no prerequisites for this course.
9. Co-requisite Courses:
SCMT 2334 - Value Added Opportunities for Specialty Crops
There are no corequisites for this course.
II. Transfer and Articulation
1. Course Equivalency - similar course from other regional institutions:
III. Course Purpose
Program-Applicable Courses – This course is required for the following program(s):
Specialty Crops Management, Diploma
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Demonstrate written communication skills |
Develop a plan to process and sell a value added product |
| Assess alternative solutions to a problem |
Determine the cost and benefit of processing produce that can not be sold through traditional marketing channels |
| Utilize appropriate technology |
Select appropriate equipment for processing locally grown fruits and vegetables |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
- List possible value added products for the crops being grown
- Identify places to market any value added products
- Give examples of appropriate government regulations involved in food processing
- Identify equipment needed to process any products
- Create pricing for each value added item
- Produce a cost/benefit analysis of each value added product
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
- Determining the feasibility of a small scall value-added processing facility
- Capital requirements
- Essential equipment
- True cost of renting versus buying equipment
- Labor requirements for each product
- Identify appropriate government regulations
- Regulations for wholesale products
- Regulations for farmers markets
- Pricing for each value added item
- Compare cost of outsourcing versus processing on the property
- Types of value-added products
- Jams and jellies
- Bakery goods
- Pickles and salsa
- Marketing value added products
- Wholesale markets
- Direct markets
I. General Information
1. Course Title:
Value Added Opportunities for Specialty Crops
2. Course Prefix & Number:
SCMT 2334
3. Course Credits and Contact Hours:
Credits: 1
Lecture Hours: 1
4. Course Description:
This course explores several different opportunities in which specialty crop raw material can be processed into products that can be sold later at an increased market value.
5. Placement Tests Required:
| Accuplacer (specify test): |
No placement tests required |
Score: |
|
6. Prerequisite Courses:
SCMT 2334 - Value Added Opportunities for Specialty Crops
There are no prerequisites for this course.
9. Co-requisite Courses:
SCMT 2334 - Value Added Opportunities for Specialty Crops
There are no corequisites for this course.
II. Transfer and Articulation
1. Course Equivalency - similar course from other regional institutions:
III. Course Purpose
1. Program-Applicable Courses – This course is required for the following program(s):
Specialty Crops Management, Diploma
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Demonstrate written communication skills |
Develop a plan to process and sell a value added product |
| Utilize appropriate technology |
Select appropriate equipment for processing locally grown fruits and vegetables |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
- List possible value added products for the crops being grown
- Identify places to market any value added products
- Give examples of appropriate government regulations involved in food processing
- Identify equipment needed to process any products
- Create pricing for each value added item
- Produce a cost/benefit analysis of each value added product
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
- Determining the feasibility of a small scall value-added processing facility
- Capital requirements
- Essential equipment
- True cost of renting versus buying equipment
- Labor requirements for each product
- Identify appropriate government regulations
- Regulations for wholesale products
- Regulations for farmers markets
- Pricing for each value added item
- Compare cost of outsourcing versus processing on the property
- Types of value-added products
- Jams and jellies
- Bakery goods
- Pickles and salsa
- Marketing value added products
- Wholesale markets
- Direct markets