The grass is always greener on our side of the fence.
The sun on your back, dirt in your hands, a book in the grass... this is summer at UVM. The College of Agriculture and Life Sciences will be offering more than 50 courses this summer, including opportunities to earn credit by working on our farms, studying plant biology, soil science, nutrition and brewing beer, food systems and farm to table, community development, strategic writing, communication, and so much more!
Do an internship, catch up, get ahead. Come learn in the shadows of the Green Mountains, refresh by the lake, find a swimming hole, and explore all that Vermont has to offer while studying in the summer.
With 30% discount on tuition, weekly residential hall rental, and flexible meal plans, summer offers you an economical chance to study at the University of Vermont this summer.
Registration begins on February 14th!
CALS 085 Computer Applications (hybrid)
Use of computer operating systems programming languages, electronic communications, word processing, spreadsheet modeling and graphics, and internet software related to the agricultural and life sciences.
CALS 183 Communication Methods (online)
Introduction to informational and persuasive public speaking. Developing individual and group oral communication skills through giving and critically analyzing presentations.
Animal and Veterinary Sciences
ASCI 134 CREAM
A summer course in which students perform the work and make the financial and management decisions associated with the CREAM dairy herd. Prerequisites: Sophomore standing; Instructor permission.
ASCI 195 Field Experience/Internship
Professionally-oriented field experience under joint supervision by faculty and business or community representative. Prerequisite: Instructor permission. Total credits towards graduation cannot exceed 15 hours.
Community Development and Applied Economics and Public Administration
CDAE 004 D1:US Food, Social Equity and Development
Provides an introduction to gender, race, class, and ethnicity with particular emphasis on food, population, economic, and ecological issues in sustainable agriculture, food systems, and community development. The geographical focus emphasizes the United States.
CDAE 014 Visual Design Studio
A computer based portfolio development class focused on learning the fundamentals of composition and standard graphic software to create a range of visual communication solutions. Prerequisite: Public Communication majors only.
CDAE 016 Digital Illustration
Digital illustration introduces methods of conceptualizing and executing illustrations to solve communication problems, using a range of techniques within vector and raster-based software applications. Prerequisite: CDAE 015, ARTS 002, or permission.
CDAE 024 Fundamentals of Public Communication (online)
This course provides students with the foundation for understanding communication components, processes, contexts, and applications and introduces research and theory through critique and case study.
CDAE 095 Growing Strong Communities and Healthy Food Systems
This course is for High School Students(dual degree) SPIRAL VCILP-UVM AGI Summer 2017 Program
CDAE 102 Sustainable Community Development (online)
Introduction to perspectives and methods used to develop healthy communities that are economically, socially, and environmentally sustainable with rural and urban, U.S. and international examples. Prerequisites: CDAE 061 or equivalent; CDAE majors/minors only; or Instructor permission.
CDAE 120 Strategic Writing for Public Communication (online)
Students learn to write standard messages and documents including e-mail, memos, letters to the editor, fundraising letters, news releases, brochures, and feature stories. Prerequisites: CDAE 024, ENGS 001, or ENGS 050; Public Communication majors/minors only.
CDAE 124 Public Comminication Media (online)
Students gain insight into mass media and contemporary issues, social marketing with local Service Learning agency partners, social polling, and the interaction of media, governance, law, and ethics. Prerequisite: CDAE 024.
CDAE 127 Consumers, Markets, and Public Policy (online)
Analysis of consumer choices through the examination of consumer behavior theories, current marketplace issues and public policy. Prerequisite: One of the following: CDAE 024, CDAE 015, ENGS 001, ENGS 050, or permission.
CDAE 128 The Consumer and Advertising (online)
Examination of advertising strategy and how it impacts consumers and the economy. Extensive application of critical analysis to actual advertising campaigns from development through evaluation. Prerequisites: CDAE 024; minimum Junior standing.
CDAE 129 Communication Law (online)
Legal issues in mass media, including: freedom of speech; libel; invasion of privacy; obscenity and indecency; copyright and trademark. Prerequisite: CDAE 024.
CDAE 191 Independent Study
CDAE 195 Entrepreneurial Finance (hybrid)
CDAE 254 Microeconomics for Applied Economists
The study of economic choices of individuals and firms, and the analysis of competitive and noncompetitive markets. Emphasis on application of intermediate microeconomic theory. Prerequisites: CDAE 102 or equivalent.
CDAE 296 Field Experience/Internship
Professionally-oriented field experience under joint supervision by faculty and business or community representative. Total credit toward graduation in CDAE 196 and CDAE 296 cannot exceed 15 credits.
CDAE 351 Research Methods (hybrid)
Developing research projects with the scientific methods; evaluating alternative literature review, sampling, surveying, and analytic methods; and reporting the results. Prerequisite: Three hours of Statistics.
CDAE 395 Project Management
PA 303 Research and Evaluation Methods (hybrid)
Conceptualization, collection and analysis of primary and secondary data; interpretation, and communication of results of applied research and/or evaluation studies for decision makers. Separate lab required. required.
PA 380 Internship
Supervised administrative experience culminating in a written report.
PA 395 Multicultural Leadership (hybrid)
For advanced students within areas of expertise of the faculty. Varied course offerings. Contemporary topics. Instructor Permission.
PA 395 Sustainable Resources for Non-Profits (hybrid)
For advanced students within areas of expertise of the faculty. Varied course offerings. Contemporary topics. Instructor Permission.
PA 397 Readings and Research
Readings, with conferences, term paper, to provide graduate students with specialized knowledge in an area in which an appropriate course is not offered.
Microbiology and Molecular Genetics
MMG 101 Microbiology and Infectious Diseases
An introduction to basic microbiology and microbes that cause infectious diseases, with a focus on microbial structure, function, metabolism, ecology, and pathogenesis. Pre/co-requisites: One semester Biology and Chemistry.
Nutrition and Food Sciences
NFS 033 What's Brewing in Food Science
This course will explore food science via the production of beer and other fermented beverages. Students will also identify mechanisms to modify their drinking habits.
NFS 043 Fundamentals of Nutrition (online)
The study of standard guidelines to select foods that maximize human health and the functions of the essential nutrients needed to sustain human life. Prerequisites: High school chemistry and biology.
NFS 063, Obesity: What, Why and What to Do? (online)
Introduction to the causes, consequences, and treatment of obesity, and modification of eating and exercise behaviors in weight control.
NFS 073 D2: SU: Farm to Table: Our Food System
This course provides an introduction to the contemporary food system, focusing on the interdependence of all components, from farm to table.
NFS 095 Molecular Cooking
Explore why foods do what they do at a chemical level. Also investigate physical and biological concepts required to understand topics such as taste perception and differences between energy transfer in various cooking methods. No pre-requisites. A basic understanding of high school chemistry and biology is strongly recommended.
NFS 095 The Science of Energy Balance (online)
This online course is designed as an introduction to the concepts and components of energy utilization in nutritional science, and the application of these concepts to our daily lives. Students will learn the components of energy balance (intake and expenditure), the role of macronutrients and micronutrients, the use of nutrition labeling information related to energy balance, and how to apply all of this information to maintain a healthy body weight. Students will also calculate and analyze their personal energy intakes and expenditures over a three day period.
NFS 143 Nutrition in the Life Cycle (online)
Nutritional needs of people throughout the life cycle. Physiological and environmental factors which affect nutritional status. Designed for Nutrition majors. Prerequisite: NFS 043.
NFS 185 D2: Food and Culture
This course examines how the cultivation, preparation and consumption of food are rich symbolic processes through which humans interact with our natural and social environments. Prerequisite: ANTH 021. Cross-listed with: ANTH 185.
NFS 203 Food Microbiology
Desirable and undesirable activities of bacteria in foods. Mechanisms of food-borne infection and intoxication. Laboratory methods to enumerate and identify microorganisms associated with food. Prerequisite: NFS 153 or Instructor permission. Co-requisite: NFS 213.
NFS 213 Food Microbiology lab
Introduces microbiological techniques such as Gram Stain, Streak for Isolation, dilutions, aseptic technique as well as means of identifying the microbial content of food products. Prerequisites: NFS 153, NFS 154, or Instructor permission. Co-requisite: NFS 203.
NFS 243 Advanced Nutrition (online)
Study of nutrients and their specific functions in metabolic process integrating cellular physiology, biochemistry, and nutrition. Prerequisites: NFS 043; PBIO 185; ANPS 019; Junior standing.
NFS 253 Food Regulation (online)
Comprehensive examination of U.S. food laws and regulations and their relationships to the safety of the U.S. food supply. Focus on how food-related laws and regulations are enacted and enforced, through detailed examination of selected food regulation topics. Prerequisite: Instructor permission.
PBIO 095 SU: Plants on the Move (online)
The course covers the scientific underpinnings of what happens when plants get moved around the globe due to increased trade and human movement and how these plants are affecting a variety of ecosystems both locally in the Northeast around the world. Students in the course will learn to identify the worst weeds in the Northeast, where they originated from and what local, state and federal policies are in place to protect against them and will become familiar with policies and management practices about invasive plants in different societies around the world.
PBIO 109 Plant Systematics
Collection and identification of ferns and flowering plants; survey of prominent Vermont plant families; plant nomenclature, classification, and phylogeny; species concepts and speciation; floral function. Pre/co-requisites: PBIO 004 or BIOL 002 or BCOR 012.
PBIO 177 Biology of Fungi
Collect, identify and study major fungal groups, especially basidiomycetes (mushrooms, rusts and smuts), ascomycetes (cup fungi, yeasts and mildews), and affiliated taxa. Extensive field and lab work, with thematic lectures. Prerequiste: A college-level biology course or permission of Instructor.
PBIO 311 Field Naturalist Practicum
Landscape analysis; planning and designing field projects; integrated problem solving. Prerequisite: Enrollment in the Field Naturalist program. Variable hours up to three.
PBIO 369, Field Botany for NR Profession
Identification of flowering plants and ferns; survey of prominent Vermont plant families; natural communities, ecological determinants of plant distribution, especially soils; preparation of herbarium specimens. Prerequisite: Graduate Standing; Instructor Permission.
Plant and Soil Science
PSS 096 Herb Growing Design and Use (online)
PSS 137 Landscape Design Fundamentals
Studio course to learn techniques of landscape design and analysis, develop graphic communication skills for representing the landscape, and apply sustainable design principles to a site. Prerequisites: Junior standing; at least one course in drawing, design, or mapping, or Instructor permission. Cross-listed with: CDAE 137, ENVS 137, NR 137.
PSS 154 Composting Ecology and Management
Examines ecological, physical and chemical principles, the practical management of the composting process, and benefits of using compost in plant and soil ecosystems. Prerequisite: Three credits in basic biological or ecological science or Instructor permission.
PSS 195- Summer Farm Practicum (6 cr.)
Previously offered as PSS 209. An experiential course in sustainable, diversified vegetable crop production that includes soil fertility, weed, insect and disease control, crop planning and farm management skills. Course is closely aligned with non-credit UVM Farmer Training Program. A complementary Fall Farm Practicum course will be offered in fall 2017. Students may take the summer course independently but must take the summer course to enroll in fall. Students are responsible for their own transportation to the UVM Horticulture Research and Education Center. Prerequisites: PSS 021 and one 100-level PSS course, equivalent experience or Instructor permission.
PSS 195 Cold-Climate Viticulture
Students will learn principles and practices of commercial cold-climate grape production, including: site selection and preparation; varietal selection; vine training; nutrient, water and pest management; harvest; and introductory winemaking considerations. Special emphasis will be placed on environmental and economic sustainability of the vineyard operation. The class will apply knowledge of integrated horticultural and pest management practices in a real vineyard setting. The class format will consist of a combination of classroom lectures, hands-on fieldwork, and visits to local commercial vineyards. Students are responsible for their own transportation to the UVM Horticulture Research and Education Center.
PSS 195 Field-based Integrated Pest Management
Students will learn to identify pests and disease of crops (vegetables, small fruit, tree fruit, field and forage crops) in settings including turf/golf courses, greenhouses, high tunnels. At each course meeting, we will learn and apply knowledge of integrated pest management practices. The course format will consist of a combination of classroom lectures, hands-on scouting, hands-on lab work and visits to Vermont farms. Students are responsible for their own transportation to the UVM Horticulture Research and Education Center.
PSS 196 Create and Design Flower Gardens (online)
PSS 266 Soil Water Movement
Mathematical modeling and physical principles of the soil-water-plant interaction and its relationship to environmental and agricultural issues. Prerequisites: PSS 161, one semester of Physics or Instructor permission.
PSS 295 International Agroecology
Lectures, laboratories, readings, field projects, surveys, or research designed to provide specialized experience in horticulture, agronomy, soils, entomology, and integrated pest management. Prerequisite: Instructor permission.