Students coming to UVM for non-degree experiences have access to UVM expertise and facilities. Continuing and distance education students increase UVM’s impact on the food system through short courses, professional development, and training for beginning farmers.
A six-month, hands-on program for aspiring farmers and food-systems advocates that provides experiential, skills-based education in sustainable farming.
Offered fully online, our courses provide participants with the essential business skills needed to be successful in today’s craft beer industry.
A three-day long short course that explores everything from site selection, brands of these high tunnels/hoophouses, the four key principles to grow/maintain crops 365 days per year, the economics behind winter greens production, soil fertility management, and much more.
Kitchen work (and related food work) is an essential element of a food studies class, and such work operates as a fully integrated element, not a separate “lab component” of a class.