Edible Gardening module is a hands-on module to show the student how to set up and implement the growing of a selection of fruit, vegetables and herbs. The basics of bee-keeping will also be covered. The module focuses on the practical application of all year round sustainable traceable food products that can be used for the creation of dishes. It links with other programme modules: Project Management, Botanical cuisine, Live learning and Applied culinary nutrition.
Setting up a polytunnel/boxes/tubs/piece of ground/balcony/roof
Assess soil type, aspect, sunlight, daylight, wind. Devise a list of essential equipment. Arrange & manage compost and methods of irrigation to include sustainability, Xeriscape techniques and hydroponics. Explore permaculture. Prepare site/ground/containers for sowing
Plant/vegetable Identification and Classification
Differenciate between annuals, perennials, spring/winter sowing, seasonal options and fruit classification. Source and choose suitable seeds for planting. Assess the fruit, vegetables and herbs that are in vogue with the restaurants
Planting Plan
Prepare a plan for sowing vegetables and herbs. Research fruit types and fruit propagation. Prepare a plan for preparatory work, maintenance, soil type, pest control and composting. Apply crop rotation and vegetable companionship and keep records.
Organic growing
Explore what organic is and how it is applied to the growing, weeding, maintenance and harvesting of fruit and vegetables. Justify the importance of bee-keeping for our environment.
Calculate yield and cost of production
Calculate yield V cost of producing vegetables, fruit and herbs and include overheads and wastage.
Applied learning, lecturer-led, practical growing integrating the theory of edible gardening
Production of produce for end of year botanical cuisine performance
Weekly tutorial to support academic performance in the subject area.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 30 |
| Other Assessment(s) | 70 |