AS111

AS 111 - Agricultural Techniques II 
 
Credits
 
Session
Spring

Description 
Explores specific topics in animal and crop husbandry. Selected skills will be taught along with the theoretical background needed to apply those skills appropriately. Each semester focuses on those skills most appropriate to that time of year. Spring semester will focus on maple sugaring and dairy processing with a few weeks to explore other topics.  


Agricultural Techniques II Syllabus

Spring 2013

 

Instructor: Brinkley Benson            Ext. 118            bbenson@sterlingcollege.edu

Assessment:

  • Attendance                 60%
  • Writing Prompts        10%
  • Projects                       10%
  • Activities                     20%

Attendance:

Your voices, active participation, perceptions and ideas are the keys to making this class work.  Each of us brings something different to the mix; therefore, to maintain the group dynamic and to maximize your learning experience, regular attendance is absolutely necessary. Attendance will be taken each class period. As a rule, if you miss class you will receive a zero for that day. Absences can dramatically affect your final grade. If you have an illness or emergency and must miss class, contact me before the class to let me know that you will not make it to class. You are responsible for all due dates.  If you are faced with an emergency (severe illness, death of a family member, etc.) and will need to miss class for an extended period of time, please contact me.

You should come willing to listen carefully and respond respectfully to what others have to say. During the semester there will be times when class members will disagree with one another and/or the instructor on an issue being discussed. Disagreement is not only unavoidable; it is desirable as it forces us to think more carefully and deeply about our own ideas and convictions.  Do not take these disagreements personally. Recognize them as an opportunity to reconsider or strengthen your own ideas and perceptions. Try to fairly and seriously consider all the opinions presented in class.

You will be allowed one excused absence during the semester.  An excused absence means that you contact me before class and have an acceptable reason for missing class.  Exceptions will be considered on a case by case basis.

 

Writing Prompts

For most readings there will be a short writing prompt designed to help you process the reading before you come to class.  The writing prompts will be explained in class the week before they are due.  You will be expected to turn in these writing prompts at the end of class.  They will be graded on a check+ (100%), check (80 %) and 0 basis.

The proposed list of readings is:

Week 2:

American Terroir – Rowan Jacobsen – In the Church of the North Woods, High-Mountain Maple Syrup

Week 3:

The Rhyme and Reason of Cheese Diversity: The Old World Origins – American Farmstead Cheese – pages 1-34.

Week 4:

Effect of goat breed and milk composition on yield, sensory quality, fatty acid concentration of soft cheese during lactation, Soryal et al.

Milk : The Beginning of All Cheesemaking – American Farmstead Cheese – pages 79-122.

Week 6:

The Eight Basic Steps of Cheesemaking – American Farmstead Cheese – pages 79-122.

Basic Principles of Cheesemaking – The Fabrication of Farmstead Goat Cheese – pages 45 – 61.

Week 7:

TBD

Week 8:

Review Week 6 Readings

Week 9:

Diversity of Geotrichum candidum strains isolated from traditional cheesemaking fabrications in France, Marcellino et al.

Post-Pasteurian Cultures: The Microbiopolitics of Raw-Milk Cheese in the United States, Heather Paxson

Week 11:

TBD

 

Projects – basic description with details to follow.

Cheesemaking 

Pick a cheese that you want to make and have it approved by me.  Make a small batch of your chosen cheese.  Write a report that details how you made it and how well it went.  Tell of the origins of the cheese you made and be sure to include a sensory and nutritional description.

Activities

Sugar House Experience - We will be going over to Randy and Louise Calderwood’s Farm (Echo Hill Farm) to learn about the maple syrup production in a commercial sugaring operation.

Finish building and install bird/bat house around Circus (field behind Jefferson/Hamilton.  We will discuss placement options during class.

 

Week 1

Monday

February

11

Intro plus Maple Syrup Production at Echo Hill Farm

Week 2

Monday

February

18

Maple Syrup Grading and Quality and Meat Rabbit Introduction

 

 

 

 

(Henry Marckres – Mr. Maple Syrup)

Week 3

Monday

February

25

Taylor’s Cheese Talk and Planting Calendar Introduction

Week 4

Monday

March

4

Milk, Milking and Milk Processing / Fermented Dairy Products

Week 5

Monday

March

11

Spring Break

Week 6

Monday

March

18

Cheese making Talk and Tour of Cellars at Jasper Hill

Week 7

Monday

March

25

Biological Pest Control – More than just bugs

Week 8

Monday

April

1

Cheesemaking I

Week 9

Monday

April

8

Cheesemaking II

Week 10

Monday

April

15

Farm Visit – Doe’s Leap Farm (Goat Dairy)

Week 11

Monday

April

22

Rabbit-Processing

 

Note: This syllabus and the course outline are living documents and thus subject to change with appropriate notice.

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