Do you love lavender? Whether you have a passion for backyard lavender, plan to start lavender farming or want to make lavender products, this course is ideal for you.
The Certificate of Lavender Production is a professional development course that will provide you with the fundamentals of growing lavender for commercial purposes.
In this lavender farming course, you will learn about lavender classification and naming systems, soils, fertilisers and nutritional requirements, propagating techniques, and commercial growing and production processes.
You’ll also discover how to process and make lavender products, from herbs in cooking to craft, and also learn to market and sell commercially.
On completion of this course, you will have a foundation knowledge and understanding of lavender farming, production and marketing.
Course Structure
Unit - Lavender
Unit 1 – Introduction
- Plant naming systems
- Lavandula
- Varieties (angustifolia, dentata, stoechas)
- Naming plants
- Common names and scientific names
- Resources and reference books
- Organisations with information
- Herbariums
- Lavender types and classification
- Spica (lavandula section)
- Stoechas
- Dentata (sometimes included in stoechas)
- Pterostoechas
- Chaetostachys
- Subnuda
- Choosing a lavender to grow
- Plant review worksheets
- Naming the plant
- Describing the plant
- Illustrating the plant
- Pressed plant collections
Unit 2 – Soils, fertilisers and nutrition for lavender
- understanding soils
- Soil texture and structure
- Naming soils
- Nutrient availability and ph
- Adding gypsum
- Buffering capacity
- Cation exchange capacity
- Understanding soil analysis
- Sampling soils
- Problems with soils
- Common human causes of erosion
- Control of erosion
- Salinity – total salts
- Soil structural decline
- Chemical residues
- Improving soils and soil fertility
- Problems with organic materials
- Composting conditions
- What to use in compost?
- Guidelines for using compost
- Nitrogen fixing
- Plant nutrition
- What nutrients do plants need?
- The macronutrients and micronutrients
- Diagnosis of nutritional problems
- Fertiliser and understanding fertiliser terms
- How much to apply
- Organic fertilisers
Unit 3 – Cultural techniques for lavender growing
- How to grow lavender
- Transplanting
- Weed control
- Buying lavender plants
- Pruning lavenders
- Pests and diseases
- Controlling problems associated with lavender production
- Weed control and weed mats
- Other weed control methods
- Crop scheduling
- Example of a simple schedule for propagating lavender
- Production schedules
- Cultivation methods
- Small scale methods
- Problems
- Minimum cultivation and conservation tillage
- Organic growing
Unit 4 – Propagation
- Propagating techniques
- Sexual propagation
- Asexual propagation (vegetative propagation)
- Lavender propagation
- Cuttings
- Tissue culture
- Layering
- Sowing seed
Unit 5 – Lavender management for a quality product
- Management issues
- Deciding what to grow
- Standards
- Cost efficiency
- Cost of production
- Profit sales price
- Quality standards
- Prospects – types of lavender farms
- The market garden type
- The nursery type
- Water and plant growth
- Symptoms of water deficiency and water excess
- Water loss from soils
- Improving water retention
- Hygroscopic and gravitational water
- Field capacity
- Permanent wilting point
- Saturation
- Irrigation
- Infiltration and drainage
- Timing of irrigation
- Water requirements of lavender
- Types of irrigation suited to lavender
- Maintenance of a watering system
- Drainage control
- Improving drainage
- Improving water infiltration
Unit 6 – Plant selection and breeding
- Breeding and selecting new plant varieties
- Understanding genetics
- Selecting lavender varieties
- Understanding flowering
- Types of flowering response to temperature
- Ways to cause controlled flowering
- Principles affecting rates and progress of flowering
- Volatile oils and plant selection
- Flower structure
Unit 7 – Building plant knowledge
- Varieties of lavender
- Lavandin
- Lavandin varieties
- English lavenders (lavandula angustifolia)
- Dwarf English lavenders
- Semi-dwarf to medium sized english lavenders
- Tall English lavenders
- Italian lavender (lavandula stoechas)
Unit 8 – Harvesting, post-harvest and storage
- Harvesting and drying lavender
- Harvesting hints for lavender
- Distillation and oils
- Distillation
- Using non-aromatic oils
- Other methods
Unit 9 – Processing and making lavender products
- Lavender crafts, products and aromatherapy
- Fresh cut lavender
- Dried lavender
- Simple uses
- Scented lavender water
- Lavender bath elixir
- Lavender oil (massage oil)
- Lavender sachets/products
- Lavender to eat
- Biscuits and breads
- Lavender icing
- Herb honey
- How to make lavender honey
Unit 10 – Marketing lavender produce
- Brands and logos
- Appealing packaging design
- Points to consider in packaging
- Marketing your produce
- Considering your markets
- Exporting your produce
- Market research
- Gathering information
- How to sell successfully
- Diversifying
Assessment
When you study with Australian Online Courses you will be assessed using a competency-based training method. Competency-based training focuses on a learner’s ability to receive, respond to and process information to achieve a competency result. As such, skills-based and knowledge assessments are geared towards attainment to meet industry-defined standards.
Assessment will be comprised of written assignments and exercises, including short answer questions, reports, essays, research projects and reflective tasks. There are no examinations or due dates for assessment. As a result, you can complete training in your own time and at your own pace with the assistance of unlimited tutor support.
Course FAQs
Why Choose Australian Online Courses?
- Professional development that is widely recognised and respected;
- Improve your employment opportunities;
- Study online, anywhere via our elearning system;
- High-quality professional development programs written by industry experts;
- No entry requirements;
- All course materials provided online – no textbooks to buy;
- Unlimited tutor support;
- Easy to understand course content;
- We offer twelve (12) months’ access, with extensions available upon application (fees apply);
- Certificate of Attainment/Completion issued for your CV (hard copy provided); and
- Course may be tax deductible; see your tax advisor.
How long will it take to complete this course?
The approximate study hours for this course is 100 hours. We offer twelve (12) months’ access, with extensions available upon application (fees apply).
Can I purchase optional printed materials?
While printed materials are not available for purchase, PDF copies are available for download and self-printing for this program.
When can I start this course?
You can start within 60 minutes during business hours when you enrol and pay in full with a credit card!
Credit card: Within 60 mins during business hours.
BPAY: Within 1-2 working days.
Internet Banking: Within 1-2 working days.
Cheque/Money Order: Upon receipt of mailed cheque.
Will I receive a certificate upon completion of this course?
Yes! You will receive a Certificate of Attainment upon successful completion of your assessment.
Do I need to attend classes or undertake any work placements?
No. All courses are delivered online via our e-learning system and there are no work placement requirements in this course.
What support can I expect from Australian Online Courses?
Unlimited tutor support is available throughout your studies via email during business hours Monday to Friday. Our Administrative team are available Monday to Friday via email, live chat and telephone.
I am an international student. Can I enrol into this course?
Yes! We accept enrolments from individuals both within Australia and internationally; location is no barrier to entry into our programs.
Career Pathways
Future growth
Strong
Unemployment
Low
Professional Development for:
- Lavender Farmers
- Herbal Product Manufacturers or suppliers
- Landscapers
- Gardeners
- Horticulturists
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