Eduponics Institute USAEduponics™
Techical, managerial, entrepreneurial
Training

Essential Components

  • Food safety and handling
  • Hygiene
  • Career opportunities
  • Crop selection
  • Propagation
  • Transfer & replanting
  • Monitoring on site and remote
  • Related computer applications
  • Management reporting
  • Legal obligations
 

Operations

It is recommended that each school should
  • Operate a non-profit destination learning center for matriculated students and continuing education.
  • Combine training with an associated vegetable production enterprise.
  • Reconfigure classroom space for hydroponics instruction
  • Matriculate and graduate students regularly.
    • Define standard terms of about 60 classroom hours plus lab time for a basic technical certificate; one or two semesters depending on school calendar and extra-curricular activity
    • Adapt calendars to recognize the growing environment, which typically will not conform to existing schedules
    • Develop optional short courses and seminars
    • Promote hands-on laboratory farming experience
    • Facilitate independent study and practicum
  • Select qualified students for follow-up courses on managerial and entrepreneurial aspects of the urban farming business.
The early hygiene, safety and food handling components may qualify students for part or full time employment even before they complete the entire curriculum.