Sustainable Farming and Food Systems Program

Posted on January 2, 2017 by Taylor in Education, Farming, Food Systems, Sustainable Agriculture // 0 Comments

Sustainable Farming and Food Systems Program NOW Enrolling for Spring, Summer or Fall of 2017 – New York State

The Sustainable Farming and Food Systems Program at Tompkins Cortland Community College offers students the chance to earn an Associates Degree while learning to farm and prepare for a Food Systems Career.

The Sustainable Farming and Food Systems program emphasizes the practical skills it takes to manage a small, diverse farm, while providing students with a broad exposure to the social and ecological considerations of truly sustainable food production and distribution.

Students in the program take courses in Soil Science, Agroecology, Integrated Pest Management and unique food systems seminars like Introduction to the U.S. Food System, Food Movements and Identity, Ethics and Culture in the Global Food System. The full program course requirements list can be found here. They will apply this knowledge on a working farm located on the College’s main campus and work closely with food retailers, restaurants, as well as the College Eatery and the College’s Coltivare culinary center in downtown Ithaca as part of the College’s unique Farm to Bistro concept.

To learn more about the TC3 Farm, visit their webpage https://tc3farm.com/

To learn more about the experiences of students in the Sustainable Farming and Food Systems program, visit https://tc3farm.com/index.php/category/students/

Financial Assistance and Housing Available. Also GI Bill Eligible.

“The professors were enthusiastic and optimistic about teaching a new group of students, some with farming backgrounds, others with none. The small class made learning easier, more open and fun. The student group is small enough that we have formed close knit friendships and come to know each other well and yet big enough that we are able to accomplish sizable tasks and get a lot of work done in the several hours a week that we meet. Perhaps best of all … it is so small we all have enough respect for each other to pull our own weight and often as one of us finishes our tasks we help the others with their unfinished work.” – Hannah