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Duration (approx) 600 hours
Qualification Certificate

Learn about alternative farming methods for the modern farmer

  • Study alternative farming methods.
  • Improve your knowledge of this innovative farming method.
  • Improve your skills in research and networking.
  • Study in your own time at your own pace.
  • Our tutors are all highly experienced and knowledgeable in the field.

Farming has changed greatly over recent decades, and to survive, the modern farmer needs to increasingly seek alternative approaches, whether in terms of what is produced, or how it is produced. This course develops an innovative approach to farming by broadening awareness of options, and fostering skills to research and network more effectively.

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Study Alternative Agriculture with this certificate level course and start low impact, environmental production now

Agriculture has seen massive changes in most developed countries over recent decades due to changes in global economics, technology and environmental concerns. This course provides a foundation for dealing with those changes, whether on your own farm, or in a broader sense.

This course has two main core modules: sustainable agriculture and organic farming, the remaining four modules can be selected from a further 16 modules making this course highly customisable.

Duration:  600 hours

There are two core modules in the course – Organic Farming and Sustainable Agriculture.
Beyond this, choose four further modules from  relevant elective modules (see below).

There are 10 lessons as follows:

1. Introduction to Organic Farming –

  • scope
  • nature
  • history
  • types of organic farming

2. Integrated Farm Management Systems –

  • rotation design
  • cash crops
  • managing waste
  • permaculture
  • polyculture
  • biodynamics etc

3. Organic Management Issues –

  • certification
  • environmental concerns
  • marketing
  • PR

4. Organic Soil Management and Crop Nutrition –

  • composting
  • mulching
  • green manuring
  • cover crops
  • organic fertilisers

5. Weed Management -

  • selecting appropriate techniques of control
  • weed identification

6. Pest and Disease Management-

  • Animals
  • Plants

7. Livestock Management I-

  • Beef
  • Dairy
  • Sheep
  • Pigs

8. Livestock Management II -

  • Poultry
  • Goats
  • Alpacas
  • Ostriches
  • Deer

9. Pasture-

  • Pasture Varieties
  • Management Principles
  • Intensive systems
  • nitrogen fixation
  • correct seed mix
  • risks with legumes

10. Crops -

  • Wheat
  • Plant Fibre
  • Hay and Silage
  • Mung Beans
  • Sesame seed, etc

Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.


There are 8 lessons as follows:

Lesson 1 - Introduction

  • Sustainable ways of farming
  • Whole farm planning
  • Land Management programs
  • Sustainable ways of farming
  • Natural farming
  • Organic farming
  • Permaculture
  • No Dig techniques
  • Biodynamics

Lesson 2 - Soils

  • Growing media
  • Major types of soil problems
  • Soil structural decline
  • Erosion
  • Salinity
  • Acidification
  • Soil improvements
  • Phytotoxicity
  • Adding organic matter to soils
  • Cultivation techniques
  • Conservation tillage
  • Plant nutrition
  • Soil life
  • Cover crops

Lesson 3 -Water

  • Types of water storage
  • Livestock water requirements
  • Water problems
  • Water quality
  • Reed beds
  • Water saving measures
  • Recycling
  • Swales and keylines
  • Irrigation systems

Lesson 4 - Land Care

  • Weed Management
  • Preventative measures
  • Tree management
  • Timber lots/plantations
  • Wind breaks
  • Wildlife corridors
  • Wildlife habitats
  • Pest and diseases

Lesson 5 - Financial Sustainability

  • Economic principles
  • Developing a Farm Business Plan
  • Financial plan
  • Controlling growth
  • Value adding
  • Enterprise mix
  • Eco-tourism

Lesson 6 - Broad Management Strategies

  • Toward better planning
  • Land care or land management
  • New enterprises
  • Broad management categories
  • Marketing
  • Personal welfare
  • Plan drawing of farm
  • Looking at risk
  • Quality systems

Lesson 7 - Plant Enterprises

  • Crop management
  • Hydroponic fodder
  • Hay
  • Considering new crops
  • Nuts
  • Organic farming
  • Agro-forestry
  • Hydroponics
  • Herbs

Lesson 8 - Animal Enterprises

  • Deer
  • Ostriches
  • Emus
  • Alpacas
  • llama
  • Goats
  • Aquaculture
  • Wool and meat production
  • Horses
Once the two core modules have been completed, you then need to select and study four other modules chosen from the following electives:

Herb Culture BHT114




This course is divided into twelve units, each comprising of one or more lessons.

Unit 1:
1. Introduction and Herb Identification
2. Culture (Soil, mulch, planting, feeding etc)
3. Propagation (Seed, cuttings, division etc.)
4. Plant Health

Unit 2:
5. Processing And Using Herb Products
6. Harvesting and Storage

Unit 3:
7. The Mints (Mentha spp.)
8. Lavenders and Thymes
9. Other Lamiaceae Family Herbs (e.g. Sage, Balm)

Unit 4:
10. The Artemisias
11. Compositae (Asteraceae) - The Daisy Herbs

Unit 5:
12. Umbelliferae Herbs (Apiaceae) - The Parsley Family

Unit 6:
13. Onion Herbs (Liliaceae) - (e.g. Chives, Aloe vera)
14. Garlic

Unit 7:
15. Rosaceae Herbs (eg. Rose & Strawberry)
16. Miscellaneous Herbs
17. Scented Geraniums
18. Native Herbs (eg. Boronia, Tea Tree)

Unit 8:
19. Companion Planting
20. Natural Pest Control

Unit 9:
21. Designing Herb Gardens
22. Home Herb Gardens
23. Public Landscaping With Herbs

Unit 10:
24. Herb Nursery Management

Unit 11:
25. Herb Farming

Unit 12:
26. Herb Enterprises


This course is divided into 10 lessons, as follows;

1. Introduction to beef cattle and beef cattle breeds - The role of beef cattle in agriculture; Scientific classification; Examples of breeds worldwide; British Beef breeds - Angus, Hereford, South Devon, Sussex, Red Poll; U.S. Developed Beef breeds - Santa Gertrudis, American Brahman, Amerifax, Beefmaster; European Beef breeds - Salers, Charolais, Simmental, Gelbvieh; Australian Beef breeds - Braford, Beefmaster, Droughtmaster, Murray Grey, Australian Lowline; South African Beef Breeds - Salorn, Tswana, Tuli, Afrikander; Breed selection c0nsiderations - horned vs poll, colour, gestation length, birth weight, mothering ability, post weaning growth, meat quality etc.

2. Beef Cattle Production Systems- Various systems of production - extensive, intensive, semi-intensive; Choosing a suitable system - considerations include size, climate, soils, transport, markets etc; Cattle handling facilities; Materials used in cattle handling; Cattle identification - branding, ear marking, tattooing, ear tags; De-horning - chemical and mechanical; Castration, dips and dipping, and injecting cattle

3. Beef Cattle Breeding - Heritability, performance testing, progeny testing, selection; Pure versus cross breeding - advantages and disadvantages; Calving percentage; Management factors to improve calving percentage; Weaning Calves; Factors affecting calf weaning; The anatomy of the male reproductive system; The physiology of the male reproductive system; Fertility problems in the male; The anatomy and physiology of the female reproductive system; Fertility problems; Pregnancy and parturition; The structure of the mammary glands; Secretion of milk; Growth and development; Post natal growth; Compensatory growth

4. Diseases in Beef Cattle (Viral and Bacterial) - Determining health status of the animal; Signs of a healthy animal; Causes of ill-health; Injury, poor nutrition, poisoning, parasites, hereditary conditions etc; Preventing ill-health; Correct feed and nutrition, insect control, parasite control, vaccinations, control stress etc

5. Parasitic and Other Diseases in Beef Cattle - Some parasitic diseases; Other ailments of cattle - actinobacillosis, anaplasmosis, arthritis, beef measles; Poisoning, Pink eye, Milk fever, bloat etc

6. Nutrition in Beef Cattle - Feed type - Roughages and concentrates; Carbohydrates, protein, fats; Grass or grain feeding; Rations for beef cattle - maintenance or production rations; Maintenance rations; Procedure for calculating a ration; Supplementary feeding of protein; Lot; Feeding; Minerals; Common macromineral deficiencies; Common trace mineral deficiencies; Diagnosis of trace mineral deficiencies; Vitamins; Water for farm animals; Protein

7. Commercial Herd Management - The breeding herd; Production systems; Cow-calf herd; Beef production systems using dairy stock

8. Feed Lot Management - Lot feeding - types of feedlot; Managing cattle in a feedlot; Feedlot Records; Article on pen feeding in South Africa

9. Stud Herd Management - Time of calving; Feeding; Fertility; Indicators of fertility in bulls
Indicators of fertility in cows; Management, Economics and Marketing; Profitability; Factors affecting gross output; Factors affecting variable costs



Lesson 1: Calving and Culling

  • Introduction
  • Research into raising dairy calves
  • Principles of good calf rearing
  • Pre-calving management
  • Managing the cow for a healthy calf
  • Colostrum management
  • Calf selection
  • Estimated Breeding Value (EBV)
  • Culling
  • Assessing calves for suitability in a rearing system

Lesson 2: Calving Management

  • The birth of a calf
  • Signs that the birth is close
  • Stages in a normal birth
  • Calving problems
  • Important points
  • Abnormal presentations
  • The calf at birth
  • Colostrum
  • Stress and pathogen exposure
  • Managing stress
  • Managing pathogen exposure
  • The calf digestive tract
  • Rumen development
  • Bacteria
  • Liquid in the rumen
  • Outflows of rumen materials
  • Absorptive qualities
  • Substrate (Dry feed Intake)

Lesson 3: Calf Health Management

  • Overview
  • Common calf diseases
  • Scours
  • Coccidiosis
  • Round Worm Scours
  • Lung worm
  • Calf diptheria
  • Pneumonia
  • Clostridial Disease
  • salmonella
  • Navel and joint ill
  • Stress and the young calf
  • Transport stress
  • Feeding stress
  • Heat and cold

Lesson 4: Calf Rearing Systems

  • Birth to weaning
  • Natural Systems of Calf Rearing
  • Single suckling
  • Multiple suckling
  • Foster suckling
  • Race suckling
  • Early weaning
  • Artificial systems of calf rearing
  • Teaching the calf to drink
  • A basic Feeding program
  • Milk Substitute
  • Common calf rearing systems
  • Rearing calves at grass
  • Five and a half day system
  • Once a day system
  • Cold milk system
  • Acidified milk replacers
  • Mildly acidic milk replacers
  • Strongly acidic milk replacers
  • Milk-fed veal production

Lesson 5: Calf Housing

  • Ventilation
  • Isolation
  • Comfort
  • Economy
  • Calf Pens
  • Metal crates
  • The calf hutch

Lesson 6: Weaning

  • Stress at weaning
  • General weaning transition strategies
  • Providing water
  • Weaning at twelve and eight weeks
  • Weaning at five weeks
  • Weaning at four weeks

Lesson 7: Post-weaning

  • Post weaning period
  • Calf husbandry practices
  • Reducing surgical stress
  • Cattle identification
  • Castration
  • Bloodless castration
  • Surgical Castration
  • Dehorning
  • When to dehorn
  • Dehorning instruments and equipment
  • Tetanus
  • Vaccination and Worming


There are 10 lessons as outlined below:-

1. Introduction to Cut Flower Production

  • To develop a broad perspective on the nature and scope of the cut flower industry.

2. Soils & Nutrition

  • Determine soil and nutrition requirements for cut flower growing

3. Cultural Practices

  • Determine the cultural requirements for commercial production of a cut flower crop

4. Flower Initiation & Development

  • Explain the physiological processes which affect flower development in plants

5. Pest & Disease Control

  • Determine the cultural requirements for commercial production of a cut flower crop

6. Australian Natives & Related Plants

  • Evaluate the suitability of different plants as cut flower crops

7. Greenhouse Culture

  • Determine the cultural requirements for commercial production of a cut flower crop

8. Harvest & Post Harvest

  • Determine harvest and post-harvest management practices for cut flower crop

9. Developing A Production Plan

  • Develop a production plan for a cut flower crop

10. Export Marketing

  • Develop a production plan for a cut flower crop


There are 9 lessons as follows:

1. Dairy Breeds
Comparison of dairy breeds: the Ayrshire, Guernsey, jersey, Holstein – Friesian, A.F.S. (Australian Friesian Sahiwal), Illawarra, judging cattle: general appearance, dairy character, the udder.

2. Dairy Products
The composition of milk: protein, lactose, ash, factors affecting the composition of milk: environmental and physiological factors.

3. The Lactation Cycle
Explain the management of the lactation cycle in dairy cattle, on a farm property. The influence of the farmer on lactation, infertile cows, feeding, the milking shed, planning for feed- flow

4. Pests & Diseases of Dairy Cattle
Manage the wellbeing of a dairy cow, including consideration of its health and vigour, to optimise quality and quantity of production (Part a – pests & diseases), mastitis, correct treatment techniques, dry cow therapy, viral & bacterial diseases in cattle, disease types in cattle.

5. Feeding Dairy Cattle
Manage the wellbeing of a dairy cow, consideration of its health and vigour, to optimise quality and quantity of production (Part b - nutrition), working out dairy rations, maintenance requirements for a dairy cow, the dairy ration, working out the cost of dairy rations

6. Managing Dairy Cattle
Manage general husbandry operations for the dairy cow, managing the heifer, age of breeding, management of the dairy cow, factors affecting the milk yield.

7. Breeding Dairy Cattle
Explain the significance of animal breeding programs for milk production, selection, artificial selection, regression, disadvantages of inbreeding, performance testing, artificial insemination, ova transplants.

8. Managing Dairy Facilities
Explain the management of the facilities, including buildings and machinery at a farm dairy, basic requirements of all dairies, cooling of milk, machine milking, components of a milking machine, choosing a system, different types of systems.

9. Dairy Business Planning
Develop a business plan for the management of a dairy property, economics of dairying, business plan example.


There are 10 lessons in this course:

  1. Introduction To Aquaculture

    • Scope and nature of freshwater aquaculture
    • Resources ... references, organisations around the world
    • Equipment and material suppliers
  2. Production Systems - EP and IP
    • Open, semi closed and closed systems
    • Extensive production
    • Intensive production
    • Water containment ... earth, concrete,wood, brick, stone, fibre-glass, liners, etc
    • Dams and Water Storage ... siting, site
  3. What Species To Farm
    • Selection criteria
    • Climate
    • Water resources
    • Finance
    • Scale of operation
    • Other resources: manpower, knowledge, support services, etc.
    • Market demand and access
    • Ecological considerations
    • Risk Considerations
    • Review of different fish ...We review many fish and other species suited to farming in Australia,the UK and other countries), including...
    • Trout
    • Rainbow trout
    • Brown Trout
    • Bass
    • Catfish
    • Carp
    • Cod
    • River Blackfish
    • Marron
    • Algae
  4. Trout
    • Three main Trout species
    • Farming Trout
    • Water
    • Determining flow in source water
    • Water temperature
    • Water dissolved oxygen
    • Stocking rates for production pools
    • Spawning trout
    • Checking the fish
    • Stripping technique
    • Fertilisation of Ova
    • Hatching Ova
    • From hatch to free swimming stage
    • Feed
    • After free swim stage
  5. Barramundi
    • Industry perspective
    • Breeding and growth rates
    • Induced breeding ... hormone injection
    • Growth
    • Fry management and after care
    • Grow out
    • Pond rearing for larvae
    • Barramundi diseases and parasites
  6. Bass
    • Varieties ... Australian bass, American loudmouth, smallmouth
    • Habitat requirements ... temperature, dissolved oxygen, pH
    • Natural spawning cycle
    • Controlled spawning
    • Harvesting
  7. Freshwater Crayfish
    • Scope and nature of crustacean aquaculture
    • Marron and Yabbie
    • Conditions ... water, temperature, pH, salinity, dissolved oxygen, organic loading, water clarity, pod size
    • Initial breeding stocks
    • Production potential
    • Stocking rates
    • Breeding
    • Growth
    • Feeding
    • Composts for Marron feeding
    • Red Claw
    • Yabbie
    • Spiny Freshwater Crayfish
  8. Setting Up A Fish Farm
    • Land and water
    • Water requirements
    • Extensive production dams
    • Intensive production pools and raceways
    • Cages
    • Biological filtration systems
    • Filter efficiency
    • Clearing turbid water in dams
    • Protecting fish
    • Improving genetic quality of fish
    • Economics of establishing and running an aquaculture farm
    • Financial Management
    • Financial Institutions
    • Better planning
    • Economics
    • What to Plan for
    • Production
    • Marketing
  9. Fish Foods & Feeding
    • Scope and nature
    • Pelleted feed
    • Live feed
    • Brine shrimp
    • Daphnia
    • Worms
    • Night lights
    • Fishmeal
    • Oil meals
    • Fish food production
    • Beef heart
    • Legumes
    • Seafood and vegetable mix
    • Earthworm and Compost production
  10. Harvesting
    • Introduction
    • Harvesting techniques ... seine nets, gill nets, traps, long lines, funnel trap, flyke trap, etc
    • Fish pumps
    • Mechanical graders
    • Fish health management
    • Review of diseases ... salmonids, barramundi, trout, carp, etc


There are ten lessons as follows:

1. Introduction

Including: hydroponic systems; global industry; comparison to growing in soil; resources and contacts.

2. How a Plant Grows

Including: plant structure; biochemistry; biochemical cell processes; mechanisms of nutrient uptake; photosynthesis; minerals and nutrients; the role of pH in plant growth; hydroponic nutrient solutions; preparing nutrient solutions.

3. Hydroponic Systems

Including: location; equipment; systems; soilless mixes; rockwool; rockwool manufacture; rockwool properties; development of propagating blocks; propagation applications; recommended practices for propagation; nutrient film techniques; alternative layouts for NFT; methods of solution dispertion, closed and open systems; techniques.

4. Nutrition & Nutrition management

Including: understanding nutrient formulae; atoms, elements & compounds; chemical names; what does a plant need; calculating formulae; mixing nutrients; symptoms of nutrient deficiency; recommendations; adjusting the pH; using electrical conductivity measures; conductivity; conductivity and hydroponics.

5. Plant Culture

Including: flow charting the crop; controllers; salinity controllers; pH controllers; post harvest storage; cooling; drying; canning/bottling; controlled atmosphere storage; relative humidity; vacuum storage; freeze drying; freezing; pest and diseases in controlled environments; fungi, common fungal problems; cultural controls; current legislation; biological and integrated pest management; beneficial agents; economic thresholds; methods of introduction; major pests, diseases and disorders of crops identified; problem solving and identification of illness; difficult to diagnose problems; leaf hoppers; thrip; virus; bacteria; caterpillars; harlequin bugs and more.

6. Hydroponic Vegetable Production

Including: commercial cultivation of vegetables; propagation; temperatures required for seed germination; optimum monthly temperatures for vegetable growth; harvesting vegetables; growing vegetables hydroponically; vegetable families; fresh-cut herbs in hydroponic culture; nutrient solution; materials and handling; notes on selected crops.

7. Hydroponic Cut Flower Production

Including: growing flowers in hydroponics; carbon dioxide; automation; flower varieties; indoor plants.

8. Solid Media vs Nutrient Film

Including: growing media; NFT system choices; header tank or direct pumping; construction materials; solution delivery; capillary matting; channel width and length; slope; temperature; types of media; vermiculite; sand; perlite; expanded plastics; scoria; expanded clay; organic media; sawdust; peat moss; coir fibre; composted bark; indoor plants; plant directory; transplanting a pot grown plant into a hydroponic 'culture pot'.

9. Greenhouse Operation & Management

Including: growing crops in greenhouses; solar energy; greenhouses; nature of active solar heating systems; examples of solar greenhouse facilities; greenhouse management; what you can grow; greenhouse and other growing structures; environmental factors that influence plant growth; plant needs; temperature control; heat loss; heaters; light factors; artificial light; horticultural management in a greenhouse; greenhouse benches; greenhouse cooling; fog.

10. Special Assignment


There are 11 lessons in this course:

  1. How the Crop Plant Grows
    • Understanding how a plant grows in hydroponics
    • Plant growth factors
    • Roots, Stems. Leaves, Reproductive Parts
    • Manipulating and controlling growth
    • Light Levels, Air Temperature, Root Zone Temperature, Relative Humidity, Carbon Dioxide and Oxygen, etc
    • Heating and Ventilation Systems
    • Thermal Screens
    • Blackout, Shading and Lighting Equipment
    • Day Length Manipulation
    • Irrigation and Nutrition Control
    • Links to Weather Station
    • Controlling Plant Growth: Stopping, Spacing, Disbudding, Trimming, Training
    • Growth Control: Chemical and Cultural
    • Pest and Disease Disorder Control
    • Intercropping
    • Plant troubleshooting
    • Resources
    • Fruit set management
    • Pollination issues
    • Flower initiation
    • Flower and fruit development
  2. How to Run a Small Evaluation Trial
    • What is a Hydroponic Trial
    • Running a Crop trial
    • Setting up a Comparison Trial
    • Records and Recording
    • Evaluating the Trial
    • Research Methodology
    • Experimentation
    • Steps for Collecting Data
  3. Harvest and Post Harvest
    • Importance of Harvest and Post Harvest Management
    • Understanding Harvested Crop Physiology
    • Ripening of Fruit
    • Respiration
    • How and When to Harvest
    • Preparing Salad Mixes from Harvested Hydroponic Produce
    • Prevention of Bruising and Post Harvest Rots
    • Packaging
    • CA and MA Storage
    • Chilling Damage and Storage Te3mperatures
    • Harvesting and Grading Vegetables
    • Grading Standards
    • Fruit Grading Systems
    • Mechanised Grading
    • Grading Equipment
    • Harvesting Cut Flowers; stage, shelf life.
    • Post Harvest Treartments for Flowers
    • Grading Standards for Flowers
    • Conditioning and Packaging Flowers
    • Marketing: wholesale, supermarket, export, contract, local retailers, etc.
  4. Tomatoes
    • Growing Hydroponic Tomatoes
    • Growing conditions
    • Nutrition
    • Suitable Systems
    • Culture
    • Problem Management
    • Capsicum
  5. Growing Capsicums; Bell Peppers in Hydroponics
    • Growing conditions
    • Nutrition
    • Suitable Systems
    • Culture
    • Problem Management
  6. Lettuce, Salad Greens and Foliage Herb Crops
    • Lettuce
    • Celery
    • Chicory
    • Endive
    • Parsley
    • Spinach
    • Basil
    • Marjoram
    • Mint
    • Sage
    • Thyme
  7. Cucurbits (Cucumber and Melons)
    • Growing Hydroponic Cucumbers
    • Growing conditions
    • Nutrition
    • Suitable Systems
    • Culture
    • Problem Management
    • Other Cucurbits in Hydroponics; Marrow, Zucchini, Melon, Watermelon, Pumpkin
  8. Strawberries
    • Growing Strawberries in Hydroponics
    • Growing conditions
    • Nutrition
    • Suitable Systems
    • Culture
    • Problem Management
  9. Roses
    • Growing Roses in Hydroponics
    • Growing conditions
    • Nutrition
    • Suitable Systems
    • Culture
    • Problem Management
  10. Carnations
    • Growing Carnations in Hydroponics
    • Growing conditions
    • Nutrition
    • Suitable Systems
    • Culture
    • Problem Management
  11. Orchids
    • Growing Orchids in Hydroponics
    • Growing conditions
    • Nutrition
    • Suitable Systems
    • Culture
    • Problem Management
    • Harvest and Post Harvest for different Orchid Genera


There are 8 lessons as follows:

1. Introduction

  • What is a nut
  • Classification of edible nuts
  • Nature and scope of nut production
  • System of plant classification
  • Plant pronunciation
  • More Resources

2. The Most Commonly Grown Varieties.

  • Introduction to nuts
  • Quick gude to choosing nut trees to grow
  • Terminology
  • Review culture of different commonly grown varieties of nuts.
    • Almond
    • American Hazelnut
    • Cashew
    • Peanut
    • Walnut
    • Macadamia

3. Culture of Nuts

  • Site selection and management
  • Site characteristics
  • Climate
  • Pest and disease, weeds, water and other considerations
  • Soils and Nutrition management
  • Water management
  • Planting, staking, mulching, watering, pest & disease, feeding, pruning, protection from wind, salt, air, etc.

4. Less Common Nuts

  • Culture of different less commonly grown varieties of nuts
  • Corylus species (Hazels)
  • Pecan
  • Pistacio
  • Pine Nuts
  • Chestnuts
  • Filberts
  • Beech, Oak, Sunflower, Pili Nut, Acacia etc.

5. Propagation

  • Seed propagation
  • Cuttings
  • Grafting
  • Layering
  • Hardening off young plants
  • How to propagate a range of specific nut species/cultivars

6. Harvest & Post-harvest of Nuts.

  • Techniques for harvesting a nut crop
  • Cleaning, Cracking and Shelling
  • Drying
  • Storage
  • Treatment of specific types of nuts
    • Almonds
    • Chestnuts
    • Pine Nuts
    • Walnuts
    • Pistacios
    • Cashews

7. Marketing Nuts

  • Scope and nature of marketing
  • Options for marketing nuts
  • The marketing process
  • Understanding supply and demand with nuts
  • Market research
  • Uses for nuts -the different products that might be sold
    • Food products, processed or unprocessed
    • Mulch
    • Craft products
    • Timber

8. Risk Management

  • Workplace Health and Safety in the nut industry
  • Risk Assessment (Health, economic, environmental, etc).
  • Managing risk


There are eight lessons as follows:

1. Permaculture Principles

  • Nature and scope
  • Principles of permaculture
  • Location
  • Functions
  • Elements
  • Elevation planning
  • Biological resources
  • Recycling energy
  • Diversity
  • Natural succession
  • Maximising edges
  • Other Concepts and Systems that have been incorporated into permaculture
  • Sustainability
  • Organics
  • No Dig Gardening (from Esther Deans)
  • No Till planting
  • Crop rotation
  • Green manure cropping
  • Composting
  • Companion planting
  • Pest and disease prevention and management

2. Design principles

  • Ecosystems
  • Abiotic components of an ecosystem
  • Biotic components of an ecosystem
  • Ecological concepts and terms
  • Biomass
  • Understanding climate
  • Microclimates
  • Degree days
  • Water in permaculture systems
  • Minimising water needs
  • Arid landscapes
  • Irrigation
  • Using swales
  • Reed beds for waste water treatment
  • Reed bed plant species
  • Hydrological cycle
  • Water -Direct fall onto land surface, intercepted fall, fall onto water bodies
  • Rainfall, Evaporation, Infiltration
  • Effective rainfall
  • Soil Environments ... micro organisms, organic matter
  • Types of soil degradation,
  • Types of erosion & control
  • Salinity and its control
  • Soil acidification, and management of pH
  • Wildlife in a Permaculture System
  • Structure of a permaculture system
  • Plants and their function in permaculture
  • Guilds and stacking
  • Successions

3. Zone & Sector Planning

  • Scope and nature
  • Five standard zones
  • Sectors
  • Landscape profile
  • Site selection
  • Pre planning information; what is needed and how to find it
  • Procedure for concept design step by step
  • Recording site and locality details

4. Permaculture Techniques

  • Forests and trees
  • Trees as energy transducers
  • Types of forests; fuel, food, forage, shelter, barrier, structural, conservation
  • Forest establishment
  • Designing fire or wind break
  • Fire resistant plants
  • Mandala gardens & their construction
  • Keyhole beds
  • Water bodies in a permaculture system
  • Water body design
  • Water containment options
  • Water plants (Three types)
  • Managing water bodies

5. Animals in Permaculture

  • Location for animals
  • Functions for animals in a permaculture system
  • Bees, poultry, pigs, cattle
  • Grazing animals
  • Types of fencing (post and rail, hedge, wire, barbed wire, electric, banks and rises, gates
  • Animal water supply
  • Shelter for animals ... trees, a valley, purpose built shelter
  • Birds
  • Earthworms
  • Aquaculture ... scope and nature
  • Aquaculture production systems (EP and IP)
  • Aquaculture species
  • Aquaculture management
  • Harvesting fish

6. Plants in Permaculture

  • Scope and nature of plants for use in permaculture
  • Growing vegetables organically
  • Physical characteristics of a soil
  • How to test and name a soil
  • Chemical characteristics of a soil
  • Soil nutrition
  • Fertilisers
  • Animal Manures
  • Liquid plant feeds
  • Rock dusts
  • Nitrogen fixation
  • Mycorrhyzae
  • Identifying plant nutrient deficiencies
  • Using mulches
  • Types of mulch
  • Weed management
  • Preventative weed control
  • Other methods of Weed control
  • Culture of selected permaculture plants ...Asparagus, black locust, cassava, chicory, dandelion, endive, fennel, garlic, ginger, horseradish, leek, mint, okra, pigface, rhubarb, sweet potato, tarowarrigul greens, water cress, water spinic, yams
  • Culture of selected fruits ... apple, apricot, cherry, citrus, fig, loquat, nasi pear, olive, peach, pear, plum, quince
  • Culture of selected tropical fruits ...Avocado, banana, carambola, coconut, custard apple, guava, mango, paw paw, pepino, pieapple
  • Culture of selected vines ... Grape, passionfruit, kiwifruit
  • Culture of selected berries
  • Culture of selected nuts
  • Culture of rarer nuts
  • Crop plants which grow in shade
  • Fodder plants
  • Plant pest and disease management for permaculture
  • Plants with insecticidal properties

7. Appropriate Technologies

  • Scope and nature of appropriate technology
  • Solar energy
  • Wind Energy
  • Methane
  • Biofuel power
  • Composting Toilets
  • Energy efficient housing
  • Living fences (hedges, hedgerows etc)
  • Water recycling
  • Domestic needs ...Climate control, space heating, Washing and drying clothes, Cooking and cook stoves, Refrigeration and cooling, Hot water supplies, Water conservation, Electricity and lighting
  • Alternative energy and management
  • Waste disposal: kitchen waste, non composting waste, recycling
  • Biological filtration system
  • Conservation and recycling
  • Types of waste water (liquid waste, grey water, black water)
  • Energy conservation
  • Solar energy
  • Solar greenhouses

8. Preparing a Plan

  • Scope, nature and methods
  • Designing for natural disasters
  • Drawing a plan
  • Developing the final design


1. Background to pig raising

  • Pig Farming
  • Pig Husbandry terms
  • Hybrids in pig farming
  • Pig breeds
  • Pig Production systems
  • Building systems
  • Environmental controls
  • Building materials
  • Floors
  • Pig pens
  • Waterers and feeders
  • Fencing
  • Waste water treatment using reed beds
  • Water flow
  • Anaerobic ponds
  • Suitable plants

2. Breeding and selection

  • Heritability in pigs
  • Testing pig performance
  • Points for selection
  • Pure breeding
  • Cross breeding
  • Crossbreeding systems
  • Single cross
  • Back crossing
  • Rotational crossing
  • Hybrid breeding
  • Artificial insemination
  • Animal selection

3. Feeding Pigs

  • Types of rations
  • Energy requirements
  • Protein requirements
  • Mineral requirements
  • Vitamin requirements
  • Digestive system
  • Understanding feeding
  • Feeding on pasture

4. Pig diseases

  • General health problems
  • Management practices
  • Notifiable pig diseases
  • Some major diseases affecting all pigs
  • Diseases affecting sows
  • Diseases of growing and fattening pigs
  • Handling and restraining pigs
  • Vices in pigs
  • Summary of pig diseases
  • Pre-weaning period
  • Post-weaning period
  • Breeder pigs

5. Managing the boar

  • Selecting a boar
  • Housing
  • Feeding
  • Health
  • Breeding

6. Managing the sow and litter

  • Selection of gilts
  • Housing
  • Feeding
  • Weaning
  • Ovulation
  • During pregnancy
  • Before farrowing
  • Farrowing
  • Lactation
  • After farrowing
  • Management of the suckling pig
  • Marking Pigs and Ear Notching
  • Points to consider at weaning

7. Management of Fattening pigs

  • Feeding fatteners
  • Housing
  • Transporting to market
  • Cuts of pig meat

8. Economics and Records

  • Efficiency factors
  • Gross output
  • Records
  • Pig Calender
  • Pig Ration
  • Pig Register
  • Sow Record

9. Managing a Piggery

  • Research innovative practices
  • Evaluate the production performance of a specified piggery.


There are 7 lessons in this module as follows:

1. The Scope and Nature of the Plant Breeding Industry

  • What is Plant Breeding
  • Scope of the Modern Industry
  • Sources of Genetic Material
  • Germplasm Preservation
  • Botanic Gardens, Plant Breeding Organisations, Research Bodies

2. Introduction to Genetics

  • Review of Plant Genetics Linkage and Crossing Over
  • DNA
  • Homologous Chromosomes
  • Cell Biology -cell components, cell wall, nucleus
  • Protein Synthesis
  • Plant Anatomy
  • Plant Genetics, Mendel's Principles and Experiment
  • Genetic Terminology
  • Gene Linkages

3. Gamete Production, Pollination and Fertilisation in Plants

  • Phases of Plant Reproduction
  • Gamete Production
  • Gene Mutation
  • Sources of Genetic Variation: Polyploidy, Bud Sports and Chimeras
  • Male Sterility
  • Effect of Environment
  • Use of Pollination Biology in Plant Breeding: Pollination Process, Pollination Requirements, Cross Pollination, Fertilisation, Male/Female Recognition, Overcoming incompatibilit, Post Fertilisation, Pollen Selection, Floral Introduction etc.
  • Mitosis and Meiosis
  • Genes
  • Sexual Structures in Plants: Flowers, Fruit, Seed

4. Mono Hybrid and Dihybrid Inheritance in Plants

  • Mono hybrid Crosses
  • Dihybrid Crosses
  • Gene Linkages
  • Crossing Over
  • Recombination
  • Quantitative Traits
  • Terminology

5. Systematic Botany and Floral Structures

  • Systematic Botany
  • Plant Morphology
  • Type Specimins
  • Floral Diagrams
  • International Botanical Code
  • Binomial System; Genus and species
  • Hybrids, Varieties, Cultivars
  • Name Changes
  • Nomenclature of hybrids
  • Using Botanical Keys

6. Practical Plant Breeding Techniques

  • Plant Breeding Programs
  • Breeding Self Pollinated Crops
  • Pure Line Breeding
  • Mass Selection
  • Pedigree Breeding
  • Bulk Population Breeding
  • Breeding Cross Pollinated Crops
  • Single Plant Selection
  • Mass Selection
  • Progeny Selection
  • Line Breeding
  • Recurrent Selection
  • Backcross Breeding
  • Induced Polyploidy
  • Hybrid Seed Production
  • Dormancy Factors Affecting Germination (eg. hard seeds, impermeability to water, Chemical inhibitors, Undeveloped embryos, etc)

7. Current Developments in Plant Genetics

  • Plant Biotechnology
  • Genetic Engineering
  • DNA Markers
  • Somatic Hybridisation
  • Micropropagation
  • Plant Breeders Rights
  • Trade Marks, Patents


There are 8 lessons in this course:

  1. Introduction, Terminology and Breeds
    • History of Poultry
    • Terminology
    • Contract Growing
    • Regulations
    • Management Factors
    • Small Scale Production
    • Breeds
    • Classifying Fowls (Egg Laying Breeds, Meat or Table Birds, Dual Purpose Breeds)
    • Cross Breed Poultry
    • Sex Linkage
    • Brooders
    • Skeletal System
    • Poultry Husbandry (Stock Selection, Feeding, Watering, Housing, Health)
    • Turkeys
    • Geese
    • Ducks
  2. Poultry Nutrition
    • Digestive System (Gullet, Crop, Proventriculus, Gizzard, Intestine, Caecum, etc)
    • Nutrient Sources (Carbohydrate, Protein, Minerals etc)
    • Rationing
    • Palatability
    • The End Product
    • Modern Feed Requirements
    • Phase Feeding
    • Limited Feeding
    • Consumption Feeding
  3. Diseases
    • Avoiding Stress
    • Viral diseases
    • Bacterial diseases
    • Mycoplasmosis, fungal and protozoan disease
    • Non-infectious diseases
  4. Layers
    • Extensive (free-range) System
    • Semi-Intensive System
    • Intensive Systems
    • Housing
    • Deep Litter System
    • Feeders
    • Battery Units
    • Feeding the Laying Hen
    • Replacing the Flock
  5. Broilers
    • Caponising
    • Brooding Period
    • Feeding Broilers (Starter Period, Finisher Period)
    • Housing
    • Hygiene and Health
  6. Incubation
    • The natural method (using broody hens)
    • The artificial method (using incubators)
    • Selecting Eggs
    • Storing Hatching Eggs
    • Turning Eggs
    • Managing a Incubator (Temperature, Humidity, Testing, Hatching)
    • Reasons for Poor Hatchability
  7. Brooding
    • Heating
    • The canopy brooder
    • The infra-red lamp
    • The battery brooder
    • The haybox brooder
    • Feeders
    • Drinkers
    • Floor Space
    • Rearing
    • Problems during rearing
  8. Record Keeping, economics and Marketing
    • Growth Records
    • Egg Production records
    • Small Scale Business
    • Compatible Ventures (Manure, etc)
    • Preparing a Farm Business plan
    • Finance
    • Land Management
    • Analyzing the Market place
    • Developing a Marketing Plan


There are 8 lessons as follows:
1: Introduction: Terminology and Breeds

  • Factors affecting the choice of breed
  • Product and Market
  • Rearing and Management System
  • Overview of Sheep Breeds
  • Sheep Terminology

2: Selection and Breeding

  • Growth Rate
  • Reproductive Efficiency
  • Carcass quality
  • Wool traits
  • Culling old ewes
  • Selecting replacement ewes
  • Selecting replacement rams
  • Commercial Sheep Production
  • Choosing a lambing time
  • Autumn lambing
  • Spring lambing
  • Accelerated lambing
  • Managing ewes prior to mating
  • Using hormones to control reproduction
  • Joining methods
  • Anatomy of ewe reproductive organs
  • Anatomy of ram reproductive organs
  • Ultrasound
  • Signs of lambing

3: Nutrition of sheep

  • Anatomy
  • Condition scoring
  • When to condition score
  • Factors affecting feed requirements
  • Feeding rams
  • Feeding ewes
  • Feeding lambs and fatteners
  • Nutrition and wool production

4: Diseases in sheep

  • Viral and rickettsial diseases
  • Bacterial diseases
  • Metabolic diseases
  • Protozoan diseases
  • Poisoning
  • Vaccination
  • The medicine chest
  • Giving injections
  • Disease prevention through sound management

5: General management of commercial flocks

  • Handling and treatment facilities
  • Drenching
  • Injecting
  • Hoof Trimming
  • Shearing
  • Tail docking
  • Castration
  • Blowfly strike

6: Care of lamb

  • Abnormal Presentation
  • Presentation: One front leg back
  • Presentation: Both front legs back
  • Presentation: Hind legs first
  • Presentation: Head back, both front feet forward
  • Presentation: Breech or tail first
  • Presentation: Twin lambs presented together
  • Post lambing care
  • Drenching
  • Rearing orphan lambs
  • Lambing records
  • Managing the fattening lamb
  • Feeding
  • Lamb marking

7: Wool

  • Characteristics of wool
  • Types of wool
  • Wool classing
  • Wool processing
  • Factors influencing the estimation of yield
  • Piece Picking
  • Wool Scouring
  • Carding

8: The marketing of sheep and sheep products

  • Wool sales
  • Sale by private treaty
  • The auction system
  • Wool futures
  • Industry regulatory and marketing authorities
  • Lamb and mutton marketing: Paddock sale, Sale yard auction, Over-the-hook sale
  • Electronic Marketing, Live Sheep exports, Forward price contracts
  • Factors affecting the value of lamb or mutton: Carcass weight, Skin value, Payment basis (hot or cold weight) etc


There are 7 lessons in this course:
1. Structures for Protected Cropping
2 Environmental Control
3. Cladding Materials and their Properties
4. Irrigation and Nutrition
5. Relationship between Production techniques and Horticultural practices
6. Harvest and Post Harvest Technology
7. Risk Assessment


There are ten lessons as follows:

1. Introduction Describe the nature and scope of the Viticulture industry both locally and world wide.
Includes: global viticulture; major wine growing areas around the world; the grape; genera and species; rootstocks; classification of grape varieties; table grapes; wine grapes; dried fruit; juice grapes; canned grapes.

2. Climate & Soils: Identify suitable climate and soil conditions for vineyard site establishment
Includes: temperature; temperature calculations; latitude-temperature index and degree days; sunlight; rainfall; soil; soil types and wine regions; understanding soils; texture; characteristics; soil structure; chemical characteristics of soils including pH and nutrient levels; understanding plant nutrition; soil water content; simple soil tests; naming the soil; problems with soil; erosion; salinity; structural decline; soil acidification; chemical residues.

3. Selecting Grape Varieties: Select and evaluate appropriate grape varieties for different situations.
Includes: grape types; selection considerations; what to plant; matching the variety with the site; varietal characteristics; selecting wine grapes; yield; varieties; chenin blanc; chardonnay; semillion; muscat ottonel; muscadelle; gewurztraminer; cabernet sauvignon; carignan; vitis rotundifolia; wine grapes; raisin grapes; juice grapes, the importance of rootstocks; purchasing plants; phylloxera.

4. Vineyard Establishment: Develop a procedure to establish a vineyard.
Includes: establishing a new vineyard, vineyard planning; site planning; vineyard layout; site preparation; planting the vines, vine spacing; shelter belts; crop infrastructure; equipment.

5. Grapevine Culture Part A (Training & Pruning): Specify the techniques used in the culture of grape vines (Training & Pruning Grapevines).
Includes: pruning and training vines, shoot spacing; bud numbers; vine spacing; how much to prune; machine pruning; summer pruning; combination pruning; pruning sultana vines; trellising; construction; guyot system; geneva double curtain system; head training, cordoning; kniffen systems; umbrella kniffen system; pergola training system.

6. Grapevine Culture Part B (Weeds, Pests & Diseases): Specify the techniques used in the culture of grape vines (Weed, Pest & Disease Control).
Includes: weeds, pest and disease control, weeds in vineyeards; controlling weeds; safety procedures when using agricultural chemicals; laws and guidelines; types of chemicals (14); weed management in vineyards; weed management before planting; weed management in new vineyards; weed management in established vineyards; integrated pest management; pest control in vineyards; grape berry moth; grape mealy bug; grape leaffolder; grapevine rust mite; grape blossom midge; flea beetles; birds; large animals; disease control in vineyards; fungal diseases; rots; mildew; eutypa dieback; bacterial diseases; viruses; organic culture of grapes; organic pest and disease control; companion plants; environmental problems including air, water, damage, frost, hail, wind and shade; water management; runoff; water saving; grape clones and varieties.

7. Grapevine Culture Part C (Irrigation & Feeding): Specify the techniques used in the culture of grape vines (Irrigation & Feeding).
Includes: irrigating and feeding grapes; excessive irrigation; seasonal effects of irrigation; drip irrigation; monitoring and timing; feasibility of irrigation; design considerations; soil and water; measuring water available to plants, calculating permanent wilting point, calculating field capacity of a vineyard; available moisture range; measuring air filled porosity; tensiometer; estimating water; rate of growth; climate; soil conditions; drainage in vineyards; improving subsoil and surface drainage; subsurface drainage; soil fertility; choice of fertilizer; timing of application; fertigation.

8. Improving Grape Quality: Explain different ways to ensure or improve grape quality.
Includes: plant stock, crop management; post harvest impact on quality; improving flower and fruit set; second set; girdling; berry thinning.

9. Harvesting & Selling : Specify procedure for harvest and post-harvest treatment and formulate market strategy for vineyard products.
Includes: harvesting; testing for ripeness; influence of weather; harvesting techniques; selling grapes; vineyard resume; selling grapes; contracts; selling online; marketing; developing a marketing plan; advertising; market research; legalities.

10 .Wine: Explain the basic principles of wine making.
Includes: basic production; overview of wine making process; basic production principles; fermentation; making white wine, making red wine; methods.


This course is comprised of eight lessons, outlined below:

1. Agricultural Marketing Concepts

  • Marketing
  • Goods and Services
  • The Marketing Concept
  • Managing the Marketing Process
  • The Role of Marketing
  • Approaches to Marketing
  • The Goals of Marketing
  • Organising, analysing, and selecting target markets
  • Developing the Marketing Mix
  • Managing the Market Effort

2. Farm Marketing Objectives and Strategies

  • Supply and Demand
  • Developing the Farm Marketing Plan
  • Organising the Planning process
  • Reviewing the Business's Situation
  • Establishing Marketing Objectives
  • Developing Strategies
  • Market Penetration
  • Price Advantages

3. Target Marketing

  • Preliminary Research
  • Target Markets in Agriculture
  • Defining the Target
  • Resources
  • Analysing Market Opportunities
  • External Influences
  • General Economic Conditions
  • Government Policy and Regulations
  • Overseas influences
  • Demographic Patterns
  • Technological Change
  • Customer Values and Attitudes
  • Alternative Marketing Methods
  • Internal Influences
  • Selecting Target Markets
  • Market Segmentation

4. Handling Produce

  • Developing the Marketing Mix
  • The "Product" element of the Marketing Mix
  • Logos, packaging, positioning and image etc
  • The "Price" Element of the Marketing Mix
  • Pricing objectives and methods
  • The "Promotion" element of the marketing Mix
  • Publicity and Public Relations
  • Advertising, sales and personal selling
  • The "Place" element of the Marketing Mix
  • Market coverage
  • Determining Emphasis with the Marketing Mix
  • Impact of Product Life-cycle

5. Customer Relations

  • Customer Care Policy
  • Levels of Involvement
  • Effective Communication
  • Becoming an effective communicator
  • Dealing with complaints
  • Self evaluation
  • Maximising customer service

6. Market Research

  • The Importance Of Market Research
  • What to Research?
  • The Research process
  • Analysing Costs and Benefits

7. Promotions

  • Promoting Product
  • Creating customer awareness
  • Promotional Campaign Strategy
  • The Promotional Message
  • Promotional Material
  • Making Promotions Cost Effective
  • Channels of Communication
  • Publicity Marketing
  • Advertising
  • Structuring an Advertisement or Promotion

8. Managing Marketing

  • Market Retention
  • Balancing Strategy
  • Market Development
  • Market Growth
  • Managing the Marketing Plan
  • Sales and the Market


There are 8 lessons in this course:

  1. Introduction
    • Scope
    • Is it Edible
    • Native Plants to be Cautious with
    • Understanding Plant Toxins
    • Nutritional Value of Bush tucker
    • Plant Identification
    • Naming Plants
    • Hybrids, Varieties and Cultivars
    • Plant Families
    • Pronouncing Plant Names
    • Resources
  2. Growing
    • Understanding Soil
    • Improving Soil
    • Feeding Plants
    • Growing Australian Plants on Low Fertility Soils
    • Planting Procedure
    • Mulching
    • Pruning Australian Plants
    • Propagation
    • Seed
    • Collecting, Storing, Germinating Seed
    • Difficult Seeds
    • Seed Germination Techniques
    • Handling and raising seedlings
    • Asexual Propagation (Cuttings, Division, etc)
  3. Gathering
    • Introduction
    • Ethics
    • Bush Foods as A Commercial Venture
    • Gathering Acacia Seed
    • Developing a Bush Food Garden
    • Designing a Bush Garden
    • Selected Native Trees for a Bush Tucker Garden
    • Selected Shrubs for a Bush Tucker Garden
    • Selected Small Indigenous Australian Plants for a Bush Tucker Garden
    • Rainforest Gardens
    • Desert Gardens
    • Edible Arid Zone Bush Tucker plants
    • Water Management
  4. Nuts and Seeds
    • Macadamia
    • Araucaria
    • Aleurites moluccana
    • Athertonia diversifolia (Atherton Oak)
    • Castanospermum australe
    • Hicksbeachia pinnatifolia
    • Acacias
    • Using Acacias (eg. Wattleseed Essense)
  5. Vegetables
    • Native Spinach (Tetragonia tetragonioides)
    • Pigface (Carpobrotus sp.)
    • Longleaf Mat Rush (Lomandra longifolia)
    • Solanums (Bush Tomatoes or Kangaroo Apple)
    • Blechnum indicum
    • Apium prostratum (Sea Celery)
    • Native Lilies
    • Microseris lanceolata (Yam Daisy)
    • Dioscorea transversa (Wild Yams)
    • Native ginger Alpinia caerulear
    • Seaweeds
  6. Fruits
    • Astroloma
    • Austromyrtus dulcis (Midgen Berry)
    • Billardiera sp (eg. Appleberry)
    • Davidsonia purescens (Davidson’s Plum)
    • Eugenia spp. and Syzygium spp. (eg. Bush Cherries)
    • Ficus (Native Figs)
    • Planchonella australis (Black Apple)
    • Quandong (Santalum)
    • Rubus sp (Native Raspberry)
    • Other Fruits ...lots more outlined
  7. Flavourings, Teas, Essences
    • Backhousia
    • Curcuma (related to ginger)
    • Eucalyptus
    • Leptospermum
    • Soaked Flowers (eg. Grevillea)
    • Acacia
    • Alpinia caerulea
    • Tasmannia sp
  8. Using Bush Tucker Plants
    • Develop your ability to identify, select, and develop processing procedures, for a range of varieties of bush food plants selected.


The ten lessons are as follows:

1. Introduction – Gardening styles, basic organic procedures, etc.

2. Plant Culture

3. Understanding Soils

4. Fertilizers and Plant Nutrition

5. Soil Management

6. Pests & Diseases

7. Mulching

8. Seeds - Collecting, storing & sowing

9. Vegetable Growing in your locality

10. Fruit Growing in your locality.


The course consists of eight lessons as follows:

1. Introduction

Review of the system of plant identification, main groups of nuts, information contacts (i.e. nurseries, seed, clubs etc.)

2. Culture

Planting, staking, mulching, watering, pest & disease, feeding, pruning, protection from wind, salt air etc.

3. Propagation

This lesson looks at the methods of propagating this group of plants. There is information on propagatin in general and on specific species.

4. The Macadamia- A species from Australia that has become popular for production in Australia, South Africa and Hawaii.

5. The Pecan

6. Other Varieties which Grow in Warm Climates, such as an overview of number of old species you never would have thought of.

7. Selecting a site and planting a plot. The most important aspect of cultivating nuts is the correct site for their cultural needs.

8. Growing, harvesting and using nuts. There are various methods used and we look at some of those.

Other Options are also available.





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Meet some of our academics

Alison Pearce (animal)B.Sc.(Hons) in Animal Science. Masters Degree in Ecotourism. P.G.Cert. Ed. (Science). Alison's first job was in 1982 as a stockwoman, working with pigs in Yorkshire. Within a few years she of that she was working for the University of Western Australia as a Research Technician and instructor with their school of Agricultural Science.In 1989 she moved to Melbourne University as Unit Manager and Instructor in Animal Husbandry. By the mid 1990's she moved back to England to work in Animal Care and Veterinary Nursing at Cambridgeshire College of Agriculture. Throughout her career, Alison has developed and delivered courses in veterinary nursing and animal sciences for vocational colleges and universities in Australia, New Zealand and Australia. She has built a high level of expertise and an outstanding international reputation as an expert in animal sciences.
Dr. Gareth PearceGraduated from the University of Nottingham in 1982 with a B.Sc.(Hons) in Animal Science. Between 82 and 85 worked as Research Assistant and Demonstator in Animal Science at the University of Leeds. Over more than 30 years he has furthered his studies, obtaining eight significant university qualifications including degrees in Veterinary Science, Wildlife Conservation and Animal Behaviour. Gareth has significant teaching experience around the world as a faculty member at eight different universities including Associate Professor at Murdoch University and Director of Studies in Veterinary Science at Cambridge University. He has over 100 prestigious research papers published, and enjoys an outstanding international reputation in the fields of animal and veterinary science.
Yvonne Sharpe (Horticulturist)Started gardening in 1966, studied a series of horticulture qualifications throughout the 1980's and 90's, culminating in an RHS Master of Horticulture. Between 89 and 1994, she worked teaching in horticultural therapy. Founded the West Herts Garden Association in 1990 and exhibited at Chelsea Flower Show in 1991. In 1994, Yvonne joined the staff at Oaklands College, and between 1996 and 2000 was coordinator for all Amenity Horticulture courses at that college. Since leaving Oakland she has been active as a horticultural consultant, retail garden centre proprietor and sessional lecturer (across many colleges in southern England). In 2000, she also completed a Diploma in Management.
Cheryl McLardyA scientist, teacher, writer and animal scientist, with more than 20 years experience including: Sports Horse Stud Groom, Stable Manager, Yard Manager, Equine industrial Training Manager, FE Distance Learning Manager. Cheryl has travelled widely, working in England, Scotland, Australia and New Zealand; and is now based in Scotland. She holds a Bachelor of Science (Hons), Higher National Diploma in Horse Management, and a City and Guilds Teaching Certificate.

Check out our eBooks

PoultryPoultry are entertaining as pets and life sustaining as a commercial product! Whether you are seeking a book as a beginner poultry keeper or if you are embarking on a new career in poultry production or management, this book is for you. Easy to read, easy to understand and packed with easy to implement practical advice. Know how to care for the health and wellbeing of poultry and make production a commercially viable enterprise.
Animal HealthUnderstand animal health issues, diseases and how identify and manage illnesses and injuries. Animals can become sick for many different reasons -diseases caused by infections, injuries, poisoning, genetic disorders, poor nutrition and other things.
Farm ManagementThe Farm Management ebook is a valuable piece of equipment for any farming student or current farmer. Improve your farm management skills or learn new skills and techniques. The topics covered within this Farm Management ebook include 1/ Scope and nature of the farm industry, 2/ The farm site, 3/ Production systems, 4/ Managing livestock, 5/ Managing pasture, 6/ Managing crops, 7/ Managing equipment and materials, 8/ Computer applications, 9/ Farm structures and buildings, 10/ Financial management, 11/ Marketing, 12/ Farm planning, 13/ Staff management, 14/ Water management and 15/ Diversification.
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