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

Course Title CL LAB CR
General Education Requirements
BIOL 111C General Biology I 3 2 4
ENGL 101C English Composition 4 0 4
MATH 124C College Algebra or higher-level math (excluding MATH 129C) 4 0 4
SOCI 180C Environment and Society (Fall only) 3 0 3
XX xxxC Humanities/Fine Arts/Language elective 3 0 3
ENGL xxxC Communication elective or      
ENGL xxxC Literature elective      
MATH 251C Statistics or 4 0 4
XX xxxC Humanities/Fine Art/Language elective 3 0 3
  24-25
Major Requirements
ACCT 101C Accounting I1 3 0 3
AGRI 110C Sustainable Agriculture I 3 2 4
AGRI 112C Practical Applications for Sustainable Agriculture I1 1 3 2
AGRI 115C Practical Applications for Sustainable Agriculture II1 1 3 2
BUS 170C Principles of Marketing1 3 0 3
ENVS 220C Introduction to Soil Science 3 2 4
ENVS 250C Agroecology (Fall only) 3 2 4
BIOL 115C Introduction to Ecology or      
BIOL 117C Introduction to Plant Biology or      
ENVS 101C  Fundamentals of Environmental Science 3 2 4
        26
elective Requirements (choose 2)
ACCT 101C Accounting II 3 0 3
ARET 160C Introduction to Geographic Information Systems 2 2 3
BIOL 112C General Biology II 3 2 4
BIOL 159C Personal Nutrition 3 2 4
BIOL 202C Microbiology 3 3 4
BIOL 211C Genetics 3 2 4
BIOL 212C Ecology 3 2 4
CHEM 103C General Chemistry I 3 2 4
CHEM 104C General Chemistry II 3 2 4
CHEM 105C Chemistry 3 2 4
CHEM 115C Brewing: The Science Behind Beer 3 2 4
GEOG 110C Introduction to Cultural Geography 3 0 3
LAND 101C Identification and Uses of Trees 3 0 3
LAND 102C Identification and Uses of Shrubs, Groundcovers, and Vines 3 0 3
PHYS 133C Physics (Algebra-based) 3 2 4
PHYS 134C Physics II (Algebra-based) 3 2 4
PHYS 231C Physics I (Calculus-based) 3 3 4
PHYS 232C Physics II (Calculus-based) 3 3 4
        9-10
Total Credits     60

Degree with Transfer Option

Course Title CL LAB CR
General Education Requirements
BIOL 111C General Biology I 3 2 4
ENGL 101C English Composition 4 0 4
ENGL xxxC Communication elective or 3 0 3
ENGL xxxC Literature elective or      
MATH 124C College Algebra or Higher Level Math (excluding MATH 129C) or 4 0 4
MATH 251C Statistics or 4 0 4
SOCI 180C Environment and Society (Fall only) or 3 0 3
XX xxxC Humanities/Fine Art/Language elective 3 0 3
  25
Major Requirements
AGRI 110C Sustainable Agriculture I 3 2 4
CHEM 103C General Chemistry I 3 2 4
ENVS 101C Fundamentals of Environmental Science 3 2 4
ENVS 220C Introduction to Soil Science 3 2 4
ENVS 250C Agroecology (Fall only) 3 2 4
        20
elective Requirements (choose 2)
BIOL 117C Intro to Ecology 3 0 3
ARET 160C Introduction to Geographic Information Systems 2 2 3
BIOL 112C General Biology II 3 2 4
BIOL 159C Personal Nutrition 3 2 4
BIOL 202C Microbiology 3 3 4
BIOL 211C Genetics 3 2 4
BIOL 212C Ecology 3 2 4
CHEM 104C General Chemistry II 3 2 4
CHEM 105C Chemistry 3 2 4
CHEM 115C Brewing: The Science Behind Beer 3 2 4
GEOG 110C Introduction to Cultural Geography 3 0 3
PHYS 133C Physics (Algebra-based) 3 2 4
PHYS 134C Physics II (Algebra-based) 3 2 4
PHYS 231C Physics I (Calculus-based) 3 3 4
PHYS 232C Physics II (Calculus-based) 3 3 4
        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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