This 8-week course, available in the summer semester only, takes place at a local farm using sustainable agriculture practices. Students will be involved in harvesting, crop rotation and direct sowing, pest management, soil health and watering. Students will also gain practical knowledge about bringing a product to market, food safety and contamination, food and crop loss, health and safety regulations and documentation. Students will build a portfolio that can be adapted and used when they work in the field. The portfolio will contain all necessary licenses, certifications and financial documentation needed for all agricultural businesses.