Learn to be more Sustainable with Your Food Needs
Plan for, Grow, Process and Store Food Needs
Course Code:ASS101
Course Duration: 600 hours (approximation, self paced study, commonly 6 to 12 months, longer if you need)
Course Content
1. Diet and Nutrition
- Introduction to good health
- Science of nutrition
- Nutritive Values of different foods
- Effects of Inadequate Nutrition
- Food allergies
- Water
- How to be a Vegetarian
- Vegetables -nutritive value, fibre
- Health Basics, Natural Body Cycles
- Major Food Groups,
- Dietary Sources for different nutrients
- Choosing and Using Vegetables
- Understanding Carbohydrates and Diet
- Fats, Proteins, Minerals and Diet
- Energy Production
- Recipes and A well balanced diet.
- Living a Well Balanced Life -eating, exercise, etc
2. Establishing a Kitchen Garden
- Why Grow Herbs and Vegetables
- Deciding food plants that can be grown in your garden,
- What you can grow, and how you might use it
- Designing a productive garden.
- Managing Water for Optimum Value
- Integrated Pest Management
- No Dig Growing Method
- Permaculture Gardening
- Biodynamic Growing
- Other Growing Methods
- Understanding and Managing Soil
- Getting Started with a Vegetable Garden
3. Vegetables
- Growing Vegetables from Seed
- Transplanting Seedlings, Crowns, Offsets and Tubers
- Using Cold Frames or Cloches
- Culture for specific types of vegetables, including:
- Brassicas
- Lettuce
- Legumes
- Onion
- Potato
- Tomato
- Others incl. Beetroot, Capsicum, Carrot, Celery, Corn, Eggplant, Parsnip, Spinach, Cucurbits
- Others including: Artichokes, Garlic, Asparagus, etc.
- Mint, Fennel, Dandelion
- Mushrooms
- Harvesting Vegetables
- Growing -fertiliser, pest and disease management
4. Fruit
- Establishing a Orchard -What to consider
- Orchard Location
- Cross pollination, Winter Chilling
- Pruning in the Home Orchard
- Cultural techniques for different types of fruits & berries
- Citrus
- Apples
- Apricots
- Avocado
- Cherry
- Fig
- Grape
- Olive
- Pear
- Peach
- Raspberry
- Strawberry
- Other Fruits: Mango, Medlar, Olive, Papaya, Pineapple, Blackcurrant, Kiwi Fruit and more
- Cutting Propagation
- Bottling
- Scope and Nature of Bottling
- Equipment
- Techniques for jelly/jam making
- Sauces
- Pickling
- Bottling
5. Freezing and Drying
- Scope and Nature of Freezing
- Freezing Tips
- Anti Browning agents
- How to Soften Water
- Managing a Freezer
- Vegetables you can Freeze
- Harvesting and preserving techniques
- Scope and Nature of Drying
- Tips for Drying
6. Producing Milk and Eggs
- Milk Production
- Choosing a Dairy Breed
- Cows, sheep and goats
- Nature and Composition of Milk
- Milk Protein
- Factors affecting Milk Composition
- How Milk is Made
- Lactation Cycles
- Managing a Dairy Cow
- General Methods of Caring for Animals
- Animal Feed, Water and Health
- Scope and Nature of Poultry
- Feed and Water for Poultry
- Developing an egg production system
- Keeping Goats
- Pasture Management
7. Growing & Cooking with Herbs
- Growing Herbs
- Harvesting Herbs
- Storing Herbs
- Drying and Freezing herbs
- Companion Planting
- Selection and cultivation of culinary herbs
- Recipes for cooking with herbs.
- Using Herbs -Garnishes, Condiments, Medicinal Uses, Teas, Flavourings etc
8. Egg and Cheese Cookery
- Value of Eggs
- Storage and use of eggs
- Distinguishing different types of cheese, cooking with eggs & cheese.
9. Grain
- Different Types of Flour -wheat, corn, oat, soy, etc
- Role of Cereals in Nutrition
- Characteristics of Different Grain
- 10. Using Grains
- Baking with Herbs
- Baking bread, etc.