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This course will give you an overview of the decisions and processes involved in transitioning to organic production.

The course is enhanced by group discussions and the use of internet-based organic information resources. The course consists of five modules:

• Why organic?: Examine the definition of organic, the structure of the industry, local and international markets and reasons for choosing organic production methods.
• Organic certification: Review the purpose and process of certification, current standards and certification organizations.
• Planning the farm system: Discuss the farm ecosystem and learn about practical approaches to planning and managing organic systems.
• Transition to organic crop production and transition to organic livestock production: A brief introduction to principles and methods of production, giving you an opportunity to make informed decisions about using organic farming practices.

Over a 13-week composting period, through five stand-alone modules, you will have the opportunity to make your own composts and practice the vital skills required to manage composting systems.

• Composting of organic materials: Examine how the underlying principles of composting are applied when combining various feedstock materials for composting.
• Managing the composting process: Learn to evaluate and manage an actively working pile and troubleshoot to maintain optimum conditions for composting.
• On-farm composting: Learn efficient, cost-effective composting methods for various sizes of operation.
• Compost quality: Learn to evaluate the quality of finished compost, as well as the quality requirements of various standards, markets and end uses.
• Compost utilization and marketing: Explore the considerations and requirements for optimum use of compost in organic agriculture and horticulture, as well as the factors important in compost marketing.

This course will introduce you to the principles that form the basis for organic horticultural production systems. You will have the opportunity to explore crop-specific production information, transitional period, and the certification process through case studies, student presentations, and online discussions. Course topics include:

• Soil fertility
• Organic soil amendments
• Compost and mulches
• Crop rotation
• Plant health
• Management of diseases and pests
• Companion planting
• Produce storage, handling and marketing

This course introduces you to organic principles and practices applied to the production and management of field crops. You will learn how to optimize crop yield and quality in the context of organic farming principles, sustainable soil and nutrient management, and organic certification requirements.

The course consists of five modules:

Soil and field management practices in organic systems: Learn organic methods of building and maintaining soil fertility, preserving soil structure, conserving and recycling nutrients, reducing weed pressure, and reducing outbreaks of pests and disease.

Nutrient management planning in organic systems: Learn strategies for optimizing the efficiency of nutrient cycling, improving resource utilization, and minimizing nutrient loss on the farm.

Organic production methods of forages: Focus on forages for pasture, hay, silage, cover crops, or green manure.

Organic row crop production: Learn about cereal row crops (corn, sorghum), root crops (carrots, potatoes), seed legumes (soybean, peas, beans) and others such as hemp.

Organic small grain production: Learn about winter seeded grains (winter wheat, winter rye) and spring seeded grains (spring wheat, oats and bar

This course provides information on organic livestock production in general, as well as more detailed analyses of organic beef and sheep, dairy, and swine and poultry production. An in-depth study of organic approaches to livestock health is included. The course is divided into five stand-alone modules:��

• Introduction to organic livestock production
• Organic beef and sheep production
• Organic dairy production
• Organic swine and poultry production
• Health management in an organic livestock system

Students will be required to participate in discussion forums and make use of the organic information resources available on the Internet. Evaluation will be based on participation, module quizzes, written assignments, and a final exam.