AGH 139 - Field to Kitchen

1. Explain basic production practices for commercially important food crops
   1. Outline the advantages and disadvantages of direct sowing as compared to transplanting
   2. Discuss different management cycles for annual and perennial food crops
   3. Identify seasonal limitations for food crops and techniques for extending the season
2. Evaluate the role of good agricultural practices (GAP) in food crop production
   1. Identify points of potential soil and water contamination
   2. Relate the role of humans in spreading food pathogens
   3. Outline the role that equipment, work surfaces, packing, etc. can play in food safety issues
3. Analyze crops for optimal harvest date
   1. Describe the basic chemical processes of ripening
   2. Recognize ripening indicators for key commercial food crops.
   3. Evaluate flavor, texture and aroma characteristics of food crops harvested at varying degrees of maturation
4. Compare post-harvest cleaning and sanitation practices for food crops
   1. Distinguish between cleaning and sanitation.
   2. Identify advantages and disadvantages of post harvest sanitizers.
5. Critique methods of proper post-harvest storage and packaging of food crops
   1. Identify appropriate post-harvest temperature and humidity for key commercial food crops
   2. Investigate packaging options for key food crops
6. Analyze consumer perceptions based on food crop cultivar, color, and harvest time.
7. Demonstrate adequate record keeping and traceability within the food system in accordance with the Food Safety Modernization Act
   1. Identify information necessary to trace produce in the food system
   2. Practice proper documentation for food crop production
8. Produce a commercial food crop
   1. Develop a production plan for a food crop
   2. Maintain, harvest and process a food crop
9. Perform a food safety audit