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Organic food sales are growing 15-20 percent per year. Consumer interest in the health and environmental benefits of organically produced crops creates tremendous opportunities for new professionals in all segments of the food system.
The Organic Horticulture & Local Food program of study takes advantage of local and on-campus resources to provide students with a “hands-on” experience of the organic-food system – from conception, to production, to marketing, to consumption. Course work stresses a strong understanding in soils, plant pathology, entomology, and basic horticultural science, emphasizing systematic approaches to solving horticultural problems. Students have the opportunity to grow organic fruits, vegetables, and flowers on Cornercopia (the Student Organic Farm) and market the organic food through restaurants, dining services, and farmers’ markets. Students also learn the latest season extension techniques through the use of low and high tunnels.
Organic Horticulture & Local Food seeks to educate students who are passionate about organic and sustainable foods. Many students choose to complete the minor in Sustainable Agriculture or Sustainability Studies in coordination with their Horticultural Science major. Graduates successfully compete for professions in the fields of food production and food marketing, organic certification, non-profit, community engagement and education.
Four-Year Plan
Find out which courses Organic Horticulture & Local Foods students take.
Interns at the Student Organic Farm tend to a 30-strong flock of laying hens. Find out more about the Student Organic Farm.
Core courses
See a list of the Department's core courses (required for all programs of study).
Semester courses
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OneStop Class Schedule Listing
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