This program prepares future farmers for the business and science behind running a small profitable farm in Northern New England and gives students looking to earn a 4-year degree the courses needed for transfer.

Students develop the skills to market their product through farmers markets, roadside stands, community-supported agriculture, and restaurants as part of the local food-to-table movement. As advocates for the production of environmentally friendly food in their community, students understand the holistic role of the agroecosystem and how to balance the economic, environmental, and social needs of the farmer and community. Students specialize based on their agricultural preference.

This program is financial aid-eligible.

Curriculum Abbreviations

  • CL – Number of lecture/classroom hours per week for the course
  • LAB – Number of simulation laboratory, laboratory or clinical hours per week for the course
  • CR – Number of credit hours for the course

Degree with Certificate Option

CourseTitleCLLABCR
General Education Requirements
BIOL 111CGeneral Biology I324
ENGL 101CEnglish Composition404
MATH 124CCollege Algebra or higher-level math (excluding MATH 129C)404
SOCI 180CEnvironment and Society (Fall only)303
XX xxxCHumanities/Fine Arts/Language elective303
ENGL xxxCCommunications elective or   
ENGL xxxCLiterature elective   
MATH 251CStatistics or404
XX xxxCHumanities/Fine Art/Language elective303
 24-25
Major Requirements
ACCT 101CAccounting I1303
AGRI 110CSustainable Agriculture I324
AGRI 112CPractical Applications for Sustainable Agriculture I1132
AGRI 115CPractical Applications for Sustainable Agriculture II1132
BUS 170CPrinciples of Marketing1303
ENVS 220CIntroduction to Soil Science324
ENVS 250CAgroecology (Fall only)324
BIOL 115CIntroduction to Ecology or   
BIOL 117CIntroduction to Plant Biology or   
ENVS 101C Fundamentals of Environmental Science324
    26
Elective Requirements (choose 2)
ACCT 101CAccounting II303
ARET 160CIntroduction to Geographic Information Systems223
BIOL 112CGeneral Biology II324
BIOL 159CPersonal Nutrition324
BIOL 202CMicrobiology334
BIOL 211CGenetics324
BIOL 212CEcology324
CHEM 103CGeneral Chemistry I324
CHEM 104CGeneral Chemistry II324
CHEM 105CChemistry324
CHEM 115CBrewing: The Science Behind Beer324
GEOG 110CIntroduction to Cultural Geography303
LAND 101CIdentification and Uses of Trees303
LAND 102CIdentification and Uses of Shrubs, Groundcovers, and Vines303
PHYS 133CPhysics (Algebra-based)324
PHYS 134CPhysics II (Algebra-based)324
PHYS 231CPhysics I (Calculus-based)334
PHYS 232CPhysics II (Calculus-based)334
    9-10
Total Credits  60

Degree with Transfer Option

CourseTitleCLLABCR
General Education Requirements
BIOL 111CGeneral Biology I324
ENGL 101CEnglish Composition404
ENGL xxxCCommunication elective or303
ENGL xxxCLiterature elective or   
MATH 124CCollege Algebra or Higher Level Math (excluding MATH 129C) or404
MATH 251CStatistics or404
SOCI 180CEnvironment and Society (Fall only) or303
XX xxxCHumanities/Fine Art/Language elective303
 25
Major Requirements
AGRI 110CSustainable Agriculture I324
CHEM 103CGeneral Chemistry I324
ENVS 101CFundamentals of Environmental Science324
ENVS 220CIntroduction to Soil Science324
ENVS 250CAgroecology (Fall only)324
    20
elective Requirements (choose 2)
BIOL 117CIntro to Ecology303
ARET 160CIntroduction to Geographic Information Systems223
BIOL 112CGeneral Biology II324
BIOL 159CPersonal Nutrition324
BIOL 202CMicrobiology334
BIOL 211CGenetics324
BIOL 212CEcology324
CHEM 104CGeneral Chemistry II324
CHEM 105CChemistry324
CHEM 115CBrewing: The Science Behind Beer324
GEOG 110CIntroduction to Cultural Geography303
PHYS 133CPhysics (Algebra-based)324
PHYS 134CPhysics II (Algebra-based)324
PHYS 231CPhysics I (Calculus-based)334
PHYS 232CPhysics II (Calculus-based)334
    15
Total Credits  60

1These courses count toward a certificate in Sustainable Agriculture Technology.

  • Students will communicate effectively.
    • Students will employ vocabulary pertinent to agriculture.
    • Students will complete research and use peer-reviewed sources of literature.
  • Students will use critical thinking.
    • Students will apply the scientific method. 
    • Students will assess agricultural trends and identify appropriate management strategies.
  • Students will demonstrate the application of scientific technology.
    • Students will practice lab and field safety procedures.
    • Students will utilize current technology to collect, analyze, and present data.
  • Students will express quantitative and qualitative scientific knowledge.
    • Students will demonstrate knowledge of sustainable agricultural practices.
    • Students will describe connections between the environment and human societies and how each affects the other.

Students develop the skills necessary and complete the classes needed to enter these careers (not an inclusive list):  

  • Farmer/farm manager
  • Market gardener
  • Farmers market manager
  • Sustainable agriculture consultant
  • Local food buyer for supermarket
  • Organic/sustainable retail and support
  • Agricultural fair worker
  • Manager and marketer of agricultural operations
  • Manager of working lands and landscapes
  • Agriculture/food/nutrition/natural
    resources-related researcher
  • Policymaker

Students must have the strength, stamina, motor coordination, and sensory capabilities for the following actions:

  • Standing for sustained periods of time; walking, running, bending, and sitting on the floor/ground
  • Frequent lifting, moving, and transferring of equipment, plants, and/or livestock
  • Sufficient visual and hearing acuity to ensure a safe environment and respond quickly to clients, colleagues, and partners in the event of an emergency
  • Sufficient verbal ability to express and exchange information and ideas and to interpret instructions to
    clients, colleagues, and partners
  • Ability to work with frequent interruptions, respond appropriately to unexpected situations, demonstrate safe care for colleagues and the workplace, and cope with variations in workload and stress levels
  • Ability to consistently attend and participate in classes and lab
  • Ability to demonstrate and maintain organizational skills and time management in classes and labs

NHTI reserves the right to amend its technical standards at any time and impose them on all current students.

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