Interested in how plants grow? Do you want a healthy, productive, and sustainable landscape for your home? UConn Extension now offers the Fundamentals of Home Gardening, an asynchronous online series of classes covering a wide variety of gardening topics. These classes explore the foundation of good gardening practices, and help explain the “why” of successful gardens. Taught by UConn Extension educators and specialists, and drawing on the Extension Master Gardener curriculum, this four-part, online series can be taken at your own pace, at times that work for you. Choose just the segments you’re interested in or complete all four components and earn a certificate of completion in the Fundamentals of Home Gardening.
The four modules cover Core Fundamentals, Environmental Factors, Ornamental Plants and Growing Your Own Foods. Each module is independent and does not require any prerequisites. All modules will be available by the end of April, and a registrant will have six weeks to complete the three or four classes contained per module.
Modules are $150 each. A flyer with more information is available. Space is limited. Registration is at https://uconnmastergarden-ers.gosignmeup.com/ or for more information, contact email@example.com.
We’re offering a Vegetable Production Certificate Course, beginning on March 12, 2020. It’s a hybrid format, online and in-person for new and beginning farmers. This year only, we have a special introductory fee of $100 or $150 plus $4 convenience fee depending on the course option you choose.
The course description is available at http://bit.ly/Vegetables2020 and online registration is at http://bit.ly/ExtensionStore.
Registration is due by 5 PM on March 2, 2020.
Please contact the course coordinator, Shuresh Ghimire (Shuresh.Ghimire@uconn.edu, 860-870-6933) with any questions about this course.
Dr. Dennis D’Amico has been working with North Carolina State University to convert his cheese food safety workshop into an online program. They recently launched the online course: Food Safety for Artisan Cheesemakers. The course will be offered at no cost until the end of the year by using the code INTRO-FREE. To enroll : https://foodsafety.ncsu.edu/food-safety-basics-artisan-cheesemakers/.
The course was designed to assist Artisan and Farmstead Cheese-makers to develop/refine their food safety programs to protect consumers and comply with food safety regulations. It is intended to equip cheese-makers with knowledge of basic food safety concepts and introduce a number of best practices/preventive controls. The class was developed at North Carolina State University in a collaborative effort of food safety and cheese experts from the University of Connecticut, the Center For Dairy Research, Cornell University, the Innovation Center for US Dairy, and includes extensive input from Artisan Cheesemakers. The course begins with a welcome letter and orientation to online learning and then has five interactive learning modules with professional voiceover, video, and an accompanying quiz:
Lesson 1: Importance of Food Safety
Lesson 2: Regulations and Standards
Lesson 3: Food Safety Hazards
Lesson 4: Good Manufacturing Practices and Process Controls
Lesson 5: Environmental Pathogen Monitoring and Testing