Diploma In Horticulture (Herbs) VHT002

A 700-hour course designed for those who work, or wish to work, in the area of growing and using herbs. This course is similar to other VHT002 horticulture certificates in its introductory (core) units, but devotes 50% of the course to topics specifically related to growing, harvesting, using, and marketing of herbs and herb products.COURSE CONTENT

The objective of the course is to:

• understand the binomial system of plant classification and to develop resource contacts for information about herbs.
• develop a broad perspective of the scope of herb species and varieties, their culture and uses, and an insight into which varieties are more commonly available.
• make a detailed study of the most commonly grown herb varieties.
• know how to make a wide range of herb crafts and cook a wide variety of herb flavoured foods.
• make an awareness of medicinal and toxic chemical properties of herbs (both in general and selected specific terms).
• develop an awareness of the work procedures involved in operating a herb farm and how to harvest and provide post harvest treatments to herb produce.
• develop knowledge of how to plan and manage a maintenance program in an ornamental garden or park.
• design and implement a marketing program for a business operating in the herb industry.

The Certificate in Horticulture involves the areas of work:

CORE STUDIES - involves at least 300 hours, divided into 15 lessons, approximately half of the course.

ELECTIVE STUDIES - a further 300 hrs of study, specifically on herb identification, using herbs, herb farming and landscaping with herbs.

STREAM STUDIES: HERBS

Through these specialised stream studies, the student will attempt to achieve the following objectives:

• List and describe a range of contacts and resources.
• Use prescribed reference books and other resources to gain relevant information.
• Review the way plants are classified.
• Compile a list of dried herbs commonly sold through retail shops.
• Explain the differences in the way plants perform in different microclimates within the same area.
• Visit and report on the operation of a herb farm.
• Prepare lists of herbs suited to growing in different situations.
• Explain the benefits of organic growing.
• Describe appropriate weed control methods to use when growing herbs.
• Demonstrate competence to harvest, dry and store herbs.
• Demonstrate and make up three different herb crafts.
• Describe how different herb crafts are made.
• Cook a complete meal using herbs to appropriately flavour all courses and beverages.
• Produce a saleable culinary herb product (eg: herb biscuit or confectionary).
• Describe the use of herbs in different types of beverages and foods.
• Describe different herb medicines.
• In broad terms, compare herbal medicines with pharmaceutical.
• Develop a safe preventative program of herbal medicines using only herbs and dosage levels which are widely and clearly accepted as having no side effects.
• Describe a herb farming venture which has a high viability potential.
• List herb products which are in high demand.
• Describe a program to market produce from a herb farm.
• Undertake harvesting and drying several different herbs, under a variety of different conditions.
• Describe the harvest and post harvest requirements of different herbs.
• Describe several problems which affect post harvest quality and explain how quality is affected.
• Record methods of obtaining herbal oils.
• Prepare a detailed maintenance program for an ornamental garden.
• Describe maintenance procedures for a variety of different ornamental garden situations.
• Conduct simple inexpensive tests on three different potting mixes.
• Analyse and report on the resu