|Module Title||ORGANIC FARMING|
|Co-ordinator||Mr Nicolas H Lampkin|
|Other staff||Dr Phillipa K Nicholas, Ms Susanne Padel|
|Course delivery||Lecture||22 Hours 22 x 1 hour lectures|
|Practical||12 Hours 4 x 3 hour practicals|
Understand the framework for organic farming.
a. the term "organic farming" is defined.
b. The role of organic farming organisations both within the UK and internationally is explained.
c. The extent of organic farming within the UK is appreciated.
d. The markets for organically produced food in the UK are identified.
Mainstream definitions and organisations.
Appreciate the husbandry standards and guidelines for organic food production.
a. The importance of good soil management and rotation design is stated.
b. The means of maintaining soil fertility in grassland and arable cropping are identified.
c. The organic approach to weed, pest and disease control in crops is outlined.
d. An appreciation of the importance of animal housing, feeding and welfare in relation to animal health is demonstrated.
e. Livestock rations appropriate to an organic system are designed.
Mainstream agricultural crops and livestock.
Plan the conversion of a farm to an organic system.
a. A plan for conversion of a farm in terms of crop and livestock husbandry is produced.
b. A gross margin budget for the converted farm is produced.
c. Financial problems encountered during the conversion period are identified together with possible solutions.
College farm or farm with which student is familiar.
Virtually all the modules of the course will link in with this one and indeed the similarities between organic and conventional farming will be stressed as well as pointing out the areas where the organic approach is quite different.
This module is at CQFW Level 5