- PLO 1: Demonstrate knowledge of techniques, tools and technical skills, needed in farm production and farm management, including those needed to qualify for applicable industry credentials.
- CLO 1: Identify wild edibles (plants, animals, and fungi) in a variety of environments.
- CLO 2: Describe holistic agricultural approaches and culinary applications that incorporate wild edibles.
- CLO 3: Evaluate the ethical issues of foraging.
- PLO 2: Apply systems thinking to the study of interactions between food, land, human health, and ecosystem services.
- CLO 2: Describe holistic agricultural approaches and culinary applications that incorporate wild edibles.
- PLO 3: Recognize the global diversity of cultural connections between food systems, agricultural practices, and efforts to improve human health, society, and the environment.
- CLO 2: Describe holistic agricultural approaches and culinary applications that incorporate wild edibles.
- PLO 5: Communicate effectively with co-workers, customers and others in a way that demonstrates a high standard of professional ethics, attitudes, and values.
- CLO 3: Evaluate the ethical issues of foraging.
- PLO 7: Apply entrepreneurial knowledge and skills to develop agricultural enterprises and market new products and services within the local food economy.
- CLO 2: Describe holistic agricultural approaches and culinary applications that incorporate wild edibles.