CORE UNITS
1. OFFICE PRACTICES
Develops basic office skills covering use of equipment, communication systems (telephone, fax, etc) and office procedures such as filing, security, workplace organisations, etc.
2. BUSINESS OPERATIONS
Develops knowledge of basic business operations and procedures (eg. types of businesses, financial management, business analysis, staffing, productivity, etc) and the skills to develop a 12 month business plan.
3. MANAGEMENT
Develops knowledge of management structures, terminology, supervision, recruitment and workplace health and safety.
4. MARKETING
Develops a broad understanding of marketing and specific skills in writing advertisements, undertaking market research, developing an appropriate marketing plan and selling.
STREAM UNITS
1. Herb Culture
This course is divided into twelve units. Each unit comprises one or more lessons, as follows:
Unit 1 Introduction To Herb Culture
Lesson I Introduction to herbs, definitions, uses. Classification of herbs; use of a botanical key.
Lesson II Cultural Techniques...planting, soils, drainage, feeding, mulching, composting, pruning.
Lesson III Propagation Techniques...propagation mixes, growing structures, cuttings, seed,
separation and division, layering.
Lesson IV Identification of plant health problems: pest and disease, frost, heat, water stress, etc.
Unit 2 Using Herbs
Lesson I Processing and Use of Herbs: Medicinal, culinary, perfumes, dyes, oils, distillation processes, etc.
Lesson II Harvesting and Storage: Air drying, oven drying, microwave drying, freezing, fresh storage, when and how to harvest.
Unit 3 The Mints (Lamiaceae)
Lesson I Mentha species: Peppermint, spearmint, applemint, wintermint, pennyroyal, corsican, ginger mint etc.
Lesson II Lavender (Lavendula varieties) and thyme (Thymus).
Lesson III Assorted Lamiaceae varieties: Lemon Balm, Hyssop, Rosemary, Bee Balm (Monarda), Basil, Savory, Marjoram, Sage.
Unit 4 The Daisies (Asteraceae)
Lesson I Artemisia species...Southernwood, Wormwood, Tarragon, Mugwort.
Lesson II Miscellaneous Asteraceae: Chamomile, Tansy, Safflower, Costmary, Yarrow, Calendula, Dandelion etc.
Unit 5 The Parsley Family (Apiaceae)
Lesson I Parsley, Coriander, Dill, Caraway, Angelica, Cumin, Fennel, Lovage, Sweet Cicely etc.
Unit 6 The Onion Group
Lesson I Chives, Leek, Garlic chives, Tree onion, Welsh onion, etc.
Lesson II Garlic
Unit 7 Other Herbs
Lesson I Rosaceae (Rose, Burnet, Strawberry, blackberry, etc)
Lesson II Miscellaneous: Lemon grass, Lemon verbena, Bay, Sorrel, Dock, Juniper, Horseradish, Evening Primrose, etc.
Lesson III Scented Geraniums, Australian Natives, Eucalyptus and Others
Unit 8 Pests and Diseases
Lesson I Companion Planting
Lesson II Natural Pest Control: Herb sprays, biological control, etc.
Unit 9 Landscaping
Lesson I Landscape Design Principles and Practices: How to draw a landscape plan
Lesson II Home Gardening With Herbs: Cottage gardens, hedges and borders, tubs, baskets, kitchen gardens, herb lawns, herb indoor plants.
Lesson III Public Landscaping: Historic herb grdens (Knot gardens etc), herbs for low maintenance and colour in parks..etc.
Unit 10 Herb Farming 1
Lesson I Establishing and Operating a Herb Nursery: Open ground vs container growing, nursery layout, potting soils, pots and labels, marketing, etc.
Unit 11 Herb Farming 11
Lesson I Establishing and Operating a Herb Farm: Soil Preparation and management (plastic mulch, organic mulches, cultivation), row cropping.
Unit 12 Herb Farming 111
Lesson 1 Evaluating Herb enterprises, assessing market demand. Deciding how to proceed.
2. Medicinal Herbs
There are eight lessons in this as follows:
1. Introduction to Medicinal Herbs
2. Culture of Medicinal Herbs
3. History
4. Main Medicinal Herbs
5. Herbal Remedies
6. Preparing Herbal remedies
7. Poisonous Plants
8. Developing a Production Plan
3. PLUS One of the following: Aromatherapy, Lavender or Scented Plants
