January 16 & 175:30 to 7:30 p.m.
This course introduces the student to the integrated concepts of harvest and post-harvest biology with the methods and technologies of harvesting and storage where applicable. Topics span the planning and decision-making necessary from pre-planting to market as they relate to harvest timing, desired harvest duration, harvest method and type of storage, if necessary, to further extend the market season. Consideration will be given to harvest methods and possible storage techniques for both modest sized operations up to larger more mechanized production systems. The harvest methods for both vegetables and fruits of traditional and emerging local popularity are studied in designated groups that have somewhat similar growth, harvest and possibly storage similarities. For example, groupings include but are not limited to tree fruits; root crops; brassicas; berries; melons, pumpkins and squash; sweet corn. Sanitation, standardization, food safety and quality are considered for various methodologies studied.
January 16: Oshawa campus
January 17: Whitby campusExplore programs starting
in May or SeptemberRegister Now