Cali. course a submersive dip in organic pool
Six month training course for wanna-be organic farmers and gardeners offers both in the field experimental learning and traditional classroom studies

Posted August 3, 2005: The Apprenticeship in Ecological Horticulture provides training in the concepts and practices of organic gardening and small-scale farming. This full-time program is held at the Center's 25-acre Farm and 3-acre Alan Chadwick Garden on the UCSC campus. Run in conjunction with UCSC Extension, the Apprenticeship course carries 20 units of Extension credit for the approximately 300 hours of classroom instruction and 700 hours of in-field training and hands-on experience in the greenhouses, gardens, orchards, and fields. Tuition for the six-month course is $3,250.

For More Information...

* Deadline for U.S. & Canadian Citizens: November 1, 2005
* Notification of Acceptance: late December, 2005

* Deadline for International Applicants: September 1, 2005
* Notification of Acceptance for International Applicants: November, 2005

For more information, see www.ucsc.edu/casfs

Since its founding in 1967, the Apprenticeship has developed into an internationally recognized program that blends the virtues of experiential learning with traditional classroom studies. Topics covered during the six-month course include soil management, composting, pest control, crop planning, irrigation, farm equipment, marketing techniques, and Community Supported Agriculture (CSA) practices.

The Apprenticeship model of combining theoretical and practical instruction has been replicated both locally and internationally as apprentices go on to train others in hands-on projects. Graduates have also established their own commercial farms and market gardens, run community gardens for inner city and prison populations, and developed school gardening programs. Many graduates take part in international development projects, including programs in Nepal, Uganda, Kenya, South Africa, and throughout Central and South America. Others have raised the standards of the organic food industry through work with certification programs and retailers.


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