The Summer Farm-to-Table Intensive program is for those who wish to get hands-on experience ranging from cultivation techniques with draft animals, hand tools, and walking tractors to preparing delicious dishes from food you raise yourself. You can pick and choose from course selections to build your summer around the skills you wish to learn to better yourself, your community and the planet, earning up to 12 credits in just 10 weeks.
Your summer begins with culinary techniques and food system issues from the perspective of those who feed us: chefs, restaurants, institutional kitchens, etc. From the kitchen and the table, you will dig into sustainable regional food systems to explore how eating, growing, processing, selling/buying and waste/recycling issues can create sustainable food systems at the regional level, often including a trip to the Burlington area food system and the UVM Food Systems Summit. As the growing season peaks, your food system focus shifts to advanced issues and skills in sustainable agriculture with the integrated farming systems.
For those looking for the most comprehensive full-semester experience—taking all three courses taken consecutively—you will have the unique opportunity to gain the practical skills you will need to launch your our farming aspirations under the mentorship of GMC’s regionally renowned Farm Manager, Bay Hammond. Through your summer-long Practicum in Sustainable Agriculture (3 credit), you will acquire invaluable hands-on experience in seedling production, planting, cultivating, harvesting, haying, and livestock husbandry. Your apprenticeship will make a real contribution to a highly productive and diversified farm, grounded in sustainable agriculture best practices and rooted in community.
Summer Farm Semester 2018—A Farm-to-Table Intensive
- Dates: Friday, May 25, 2018–Saturday, August 4, 2018
- Application Deadline is April 30, 2018
Summer Farm Semester 2018 STARTS
MOVE-IN:Friday, May 25–Monday, May 28, 2018 (Memorial Day)
SESSION ONE [4 credits]
Instructor: Bay Hammond & Sarah Flack
SFS 3XXX: Sustainable Livestock: Pasture to Plate (3 credits)
SFS 3200: Practicum (1 credit), Instructor: Bay Hammond
Instructor: Eleanor Tison
SFS 2070: Sustainable Regional Food Systems (3 credits)
+ SFS 3200: Practicum (1 credit), Instructor: Bay Hammond
NOTE: Independence Day Break starts Tuesday, July 3 after 4pm and ends Friday, July 5 at 9am.
EACH WEEK a different farm intensive as students continue to be working with our farm manager with a farm practicum two days/week.
SFS 1075 02: Draft Animal Power: Equine (1-credit)
SFS 1075 03: Value-Added Animal Products (1-credit)
+SFS 3200: Practicum (1 credit), Instructor: Bay Hammond
MOVE-OUT: Saturday August 4, 2018
Must be moved out of dorm, if living in campus housing, by 5pm.