Gain greater awareness of sustainable living practices and feel confident to create a productive kitchen garden! This course is ideal for anyone who wants to learn how to grow and cook with homegrown produce to live with greater health and independence.
Kitchen Garden and Self-Sufficiency Program is an online professional development course that will give you a comprehensive understanding of sustainable living practices to grow, harvest and enjoy your homegrown foods.
In this self-sufficiency course, you will learn how to grow, produce, store and prepare foods from your fruitful kitchen garden. You’ll also discover ways to enhance health and nutrition, create and maintain your kitchen garden, produce milk and eggs, bake bread and cook with eggs, cheese and herbs!
On completion of this course, you will have a comprehensive understanding of how to create a sustainable and productive kitchen garden and cook for sustainable living and health.
Unit - Self Sufficiency II
Unit 1 – Diet and nutrition
Nutritive values and requirements
The science of nutrition
Energy value in foods
Effects of inadequate nutrition
Water and water retention
How to be a successful vegetarian
Types of vegetarian diets
Pescatarian, lacto-ovo vegetarians and vegans
The nutritional value of cooked vegetables and herbs
Importance of fibre in diet
Vegetables for your heart
Introduction to health
Natural body cycles
Diet and nutrition
Important factors in nutrition
Range of ingredients used and cooking methods
Major food groups and nutrients
Choosing and using vegetables
Nutrition in vegetables
More on vitamins
More on carbohydrates
Carbohydrates in the diet and body
Fats in the diet and body
Proteins in the diet and body
Minerals and inorganic elements
Factors affecting individual BMR
Using exotic vegetables
Living a well balanced lifestyle
Exercise and disease
Exercises for specific problems
Unit 2 – Establishing a kitchen garden
Why grow herbs and vegetables?
Other reasons to grow vegies
Being self-sufficient at home
Uses of vegetables and herbs
Ways of growing vegetables and edible plants
What can you produce and make in your garden?
Make your garden more productive
Minimising water use in the herb, vegetable and fruit gardens
Integrated pest management (IPM) for the home garden
The no dig method of growing
A typical no dig garden could be made as follows:
The main principles of permaculture designs include:
The structure of a permaculture garden
Permaculture on a suburban block
Developing a biodynamic farm or garden
Biodynamic preparations/ sprays
Other gardening methodologies
The importance of soil and soil characteristics
Soil types, structure and chemical characteristics
Improving and sampling soils
Organic matter and living soil organisms in the soil
Blueberry (Vaccinium corymbosum or pennsylvanicum)
Varieties for cool-temperate climates
Classification of cuttings types
Types of cuttings
Unit 5 – Bottling
Preserving and bottling
Testing the fruit
Unit 6 – Freezing and drying
How to soften water
Basic method for fruit
General freezing procedures
Managing the freezer
Vegetables you can freeze
Harvesting and storing
Drying food guidelines
Unit 7 – producing milk, eggs and cheese
Choosing a dairy breed
Comparison of dairy cattle breeds
The Ayrshire, Guernsey, Jersey, Holstein – Friesian cows
The composition of milk
Factors affecting the composition of milk
The lactation cycle
Mastitis causing organisms
Detection, control and treatment
Feeding the dairy cow
Maintenance requirements of a dairy cow
Working out the total needs of a dairy cow
Feeding a ration to meet nutrient needs
The dairy ration
Factors affecting the general health of the cow
General methods of caring for animals
Livestock shelter and paddock grazing
Strip and cell grazing
Introduction to animal foods
Terms and definitions
Factors affecting water intake
Animal health and healthy animals
Recognising causes and prevention of ill health
The first aid kit
Monitoring the animal and quarantine
The organic principles of keeping hens
Pasture management and seed mixes
Growth and development of grasses
The importance of legumes in pasture
Nitrogen fixation in legumes
The rhizobium bacteria
Major types of legumes
Preparation of the land for pasture
Sowing, germination and weed control
Grazing the new pasture
Unit 8 – Growing herbs and cooking with herbs
Using herbs in the kitchen
Creating a kitchen herb garden
Natural pest control
Companion planting guide
Insect control plants
Garnishes and condiments
Medicinal uses of herbs
Herbs to grow for medicinal use
Oil and beeswax
Using herbs with fruit
Estimated duration 50 hours
Course Delivery and Start
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Assessment will be comprised of written exercises, including short-answer questions, reflective tasks, short reports and/or projects. 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.
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