<small>Certificate in </small><span>Horticulture (Herbs)</span>


Certificate in Horticulture (Herbs)

Study this Certificate in Horticulture (Herbs) by correspondence,Online Study Course
 
Course Code VHT002H
Qualification Certificate
Payment Options Upfront & Payment Plans
Delivery Online & Correspondence
Duration 700 Hours

 
Course Information

Distance Learning Study for Practical Skills and a Career in Professional Herb Production

'“This is beyond what you would learn in a Trade Certificate in Horticulture. It teaches you everything a tradesman would learn about plant culture; and more science, plus more plant identification than what an average tradesperson whould know” - John Mason Dip.Hort.Sc., Cert.Supn, FIOH, FPLA, Professional Horticulturist for over 40 years, Garden Author and educator

“Learn to grow plants first! This may sound simple but in reality a herb is a plant like any other, and to be truly successful in this field you will need the general horticultural knowledge offered through this terrific course. The second half of the course focuses on the diverse aspects of herb growing from medicine to farming. A wonderful course in an exciting field.” - Adriana Fraser Cert.Hort., Cert.Child Care, Adv.Cert.App.Mgt., Cert 1V Assessment and Training, Adv.Dip.Hort, LC Tutor.

COURSE AIMS

  • Use the binomial system of plant classification
  • Develop a resource file for information about herbs
  • Identify a wide range of herb species and varieties, their culture and uses, and their availability
  • Study in depth the most commonly grown herb varieties, their culture and uses
  • Use herbs in a different herb crafts and foods
  • Identify medicinal and toxic chemical properties of herbs (both in general and specific terms)
  • Describe work procedures involved in operating a herb farm, including harvesting herbs and use of post-harvest treatments
  • Plan and prepare to manage a maintenance program in an ornamental garden or park
  • Design and implement a marketing program for a business operating in the herb industry.

COURSE STRUCTURE

This course is made up of the following two PARTS:

1. CORE STUDIES - at least 350 hours of study, or half the course. The student completes 15 lessons on general horticulture.

2. STREAM STUDIES - a further 300-350 hrs of study specifically on herbs. The student completes 3 additional elective modules on the cultivation, uses, and marketing of herbs.

Core Studies

These involve 15 lessons in general horticulture, as follows:

1. Introduction to Plants - Nomenclature and taxonomy, the plant kingdom, genus, species, hybrids

2. Parts of the Plant - How plants grow, plant structure, parts of the flower and leaf, modification of stems and roots

3. Plant Culture - Planting  - How to plant and protect newly planted specimens, terms like: annuals, biennials, perennials, deciduous, evergreen and herbaceous plants

4. Plant Culture - Pruning   - Purposes of pruning, rules for pruning, how to prune

5. Plant Culture - Irrigation and Machinery  - Different irrigation systems, components of an irrigation system, designing an irrigation system, maintenance in the garden and of tools

6. Soils and Media  - Soil classifications, testing soil, potting mixes, the U.C. System, ingredients of potting mixes

7. Soils and Nutrition  - Fertilisers, deficiencies and toxicities, N:P:K ratios, salting, fertiliser programming, compost

8. Propagation - Seeds and Cuttings  - How to propagate plants with the two easiest techniques, propagating mixes, cold frame construction, after care for young plants

9. Propagation - Other Techniques  - Other methods to increase plant numbers - budding, grafting, layering, division and tissue culture

10. Identification and Use of Plants - How are plants used in the landscape, how to choose and purchase plants, selecting plants suitable for the climate and site

11. Identification and Use of Plants - Problems with plants and choosing plants for problem site

12. Identification and Use of Plants - Indoor and Tropical Plants, flowers, herbs, bulbs, ferns

13. Pests - Identifying and controlling pests, chemical and natural methods for control, chemical safety precautions

14. Diseases - Identifying and controlling diseases, plant pathology, fungi, viruses, non pathogenic problems, interactions with the host and the environment

15. Weeds - Identifying and controlling weeds, chemical terminology.

Stream studies: Herbs

The stream studies are made up of three modules, as follows:

Herb Culture (outlined below)

PLUS any TWO of the following:

Aromatherapy

Culinary Herbs

Medicinal Herbs

Lavender

Scented Plants.

SOME STREAM MODULES OUTLINES

Herb Culture

This course is divided into 12 units, each containing one or more lesson.

Unit 1: Introduction To Herb Culture

Lesson I Introduction to herbs - classification of herbs; use of a botanical key

Lesson II Cultural techniques - planting, 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 – pests, disease, frost, heat, water stress

Unit 2: Using Herbs

Lesson I Processing and uses of herbs - medicinal, culinary, perfumes, dyes, oils, distillation

Lesson II Harvesting and storage – 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

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 & 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 & borders, tubs, baskets, kitchen gardens, herb lawns, herb indoor plants.

Lesson III : Public Landscaping: Historic herb grdens (Knot gardens etc), herbs for low maintenance & colour in parks..etc.

Unit 10: Herb Farming 1

Lesson I : Establishing & 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 & 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.

Extract from Course Notes:

HERB OIL PREPARATION

DISTILLATION

Herb oils are best and most commonly extracted by distillation, a process which is probably beyond most home herb gardeners. Distillation involves boiling a solution of the herb so that the oil vaporises with steam. As the vapour cools, the steam (ie: water gas) and the oil vapour will turn into liquid at different temperatures. By collecting the oil when it turns back into liquid but not collecting the steam, the two can be separated and the herb oil extracted.

Pure herb oils prepared by distillation can be purchased from craft shops or some herb nurseries.

USING NON AROMATIC OILS

A simpler way to create herb oils is by using non aromatic oils (eg: Olive oil or Safflower oil). These are oils that have no real odour.

Herbs can be mixed with non aromatic oils and allowed to stand for a period of weeks (or more).

The oils in the herb will to some degree penetrate the non aromatic oil giving a mixture of non aromatic oil and the herb's scents/flavour. This type of oil is weaker than that extracted by distillation, but it can still be used in much the same way as the pure herb oil can.

OTHER METHODS

1. Place petals from scented flowers such as Jasmine or Rose in a clean ceramic container and pour water over the top. After some weeks or months oil will appear as a filmy scum on the surface of the water. You can then use a piece of cotton wool to carefully absorb the oilfrom the surface of the water. The oil can then be squeezed out of the cotton wool. This is a delicate procedure which will work, but is tedious and only yeilds small quantities of oil.  Store in small glass vials.

2. To extract oils from fragrant woods such as cedar, sandlewood, sassafras, camphor laurel etc. Reduce the wood to shavings using a wood plane for tough woods, or garden shredder for softer woods. From there extract the oil using one of the methods outlined above.


Exams: There are four exams for the course; one after lesson 7, another after lesson 15; a third after lesson 22 and the final at the conclusion of the course.

Finance options

If you are an Irish citizen you may be eligible to receive financial support, meaning you can defer payment of your course fees. Additionally, if you are a resident of Ireland, you may also be eligible to receive a student grant under the Student Grant Scheme

Student support

We live in a society where the pressures of daily living are high with financial expenses, personal and work commitments, and mortgage and rental obligations. Then there are the unexpected life challenges that also get thrown our way. With this in mind the thought of taking on study can be daunting for most people. Here at Learning Cloud we understand that life doesn’t run in a straight line it has many ups and downs.

As an enrolled student at Learning Cloud, you are entitled to access a variety of non-academic support services from the Student Services Unit. These supports are designed to walk beside you throughout your studies they will assist you in life’s ups and downs to provide you the best opportunity to successfully complete your chosen course.

STUDENT SERVICES PROGRAMS INCLUDE:

  • Careers Counselling Service
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  • Reasonable Adjustment Plan (RAP)

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How will this course advance my career?

Learning Cloud programs have been developed in response to industry demand and are specifically designed to equip graduates with work-ready skills. Each participant will be trained and assessed in theory and in practical tasks and Real-world exercises are used throughout the program.

Studies prove, time and again, that college-educated workers earn more than those with only a high school qualification. College graduates often enjoy additional benefits, including greater job opportunities and promotions. Though the proof for greater earning potential exists, some might wonder whether the cost of the education warrants the overall expense in the long run.

College Graduate vs. Non-Graduate Earnings

The National Centre for Education Statistics (NCES) analyses employee earnings data biennially, according to education level. Findings indicate that workers with a qualification earn significantly more than those without. Since the mid-1980s, education has played a large part in potential wages, with bachelor's degree holders taking home an average of 66% more than those with only a high school diploma do. While college-educated workers' wages have increased over the past two decades, those with only a high school education have seen decreases in annual salaries in the same time period (nces.ed.gov).

How else will I benefit from studying with Learning Cloud?

  • Studying online or distance means you can study where you want and at your own pace.
  • Receive career-focused training with practical, hands-on learning.
  • All course materials are provided and all digital platforms are interactive, work on any device and designed to be fun.
  • Recognition of Prior Learning or Skills Recognition may be available for previous work experience, formal training or qualifications in this field.

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