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The Sustainable Table: Farm, Food and Culinary Systems

Comprehensive, Full-season experience (May 21-Aug. 1)

(12 undergraduate-level credits in 10 weeks)
  • three courses consecutively (9 credits) + Practicum in Sustainable Agriculture (3 credits)
  • seasonal farm activities
  • mentorship of GMC’s regionally renowned Farm Manager, Bay Hammond
  • hands-on experience in seedling production, planting, cultivating, harvesting, haying, and livestock husbandry.
  • immersion in the running of a 40-share CSA working farm.

  • Green Mountain College’s Cerridwen Farm is highly productive and diversified, supplying produce and AWA-certified animal products to our college dining hall, and is grounded in sustainable agriculture best practices, as well as rooted in the broader community.

A La Carte Options (see below)
  • choose one, or two, 3-3 ½ week/each courses
  • experience only part of the season
  • focus on the skills you wish to learn to better yourself, your farm, your community.

3 Credits

The Sustainable Plate: Culinary Skills and Systems (May 21-June 11)

or
Sustainable Regional Food Systems (June 12-July 3)

or
Integrated Farming Systems (July 9- August 1)

6 Credits

The Sustainable Plate: Culinary Skills and Systems (May 21-June 11)

and
Sustainable Regional Food Systems (June 12-July 3)

-or-
Sustainable Regional Food Systems (June 12-July 3)

and
Sustainable Regional Food Systems (June 12-July 3)





12 Credits

The Sustainable Plate: Culinary Skills and Systems (May 21-June 11)

and
Sustainable Regional Food Systems (June 12-July 3)

and
Integrated Farming Systems (July 9- August 1)

and
Practicum in Sustainable Agriculture (Full season)
Click to Apply Applications for the program due March 21st

Informations: Email Eleanor Tison


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