Gain greater awareness of sustainable living practices and feel confident to create a productive kitchen garden! This course is ideal for anyone who wants to learn how to grow and cook with homegrown produce to live with greater health and independence.
Kitchen Garden and Self-Sufficiency Program is an online professional development course that will give you a comprehensive understanding of sustainable living practices to grow, harvest and enjoy your homegrown foods.
In this self-sufficiency course, you will learn how to grow, produce, store and prepare foods from your fruitful kitchen garden. You’ll also discover ways to enhance health and nutrition, create and maintain your kitchen garden, produce milk and eggs, bake bread and cook with eggs, cheese and herbs!
On completion of this course, you will have a comprehensive understanding of how to create a sustainable and productive kitchen garden and cook for sustainable living and health.
Course Structure
Unit - Self Sufficiency II
Unit 1 – Diet and Nutrition
- Nutritive values and requirements
- The science of nutrition
- Energy value in foods
- Food allergies
- Effects of inadequate nutrition
- Water and water retention
- How to be a successful vegetarian
- Types of vegetarian diets
- Pescatarian, lacto-ovo vegetarians and vegans
- Macrobiotic vegetarians
- The nutritional value of cooked vegetables and herbs
- Importance of fibre in diet
- Fibre-rich vegetables
- Vegetables for your heart
- Introduction to health
- Natural body cycles
- Diet and nutrition
- Important factors in nutrition
- Range of ingredients used and cooking methods
- Major food groups and nutrients
- Choosing and using vegetables
- Nutrition in vegetables
- More on vitamins
- More on carbohydrates
- Carbohydrates in the diet and body
- Fats in the diet and body
- Proteins in the diet and body
- Minerals and inorganic elements
- Energy production
- Factors affecting individual BMR
- Vegetable recipes
- Using exotic vegetables
- Living a well balanced lifestyle
- Exercise and disease
- Exercises for specific problems
Unit 2 – Establishing a Kitchen Garden
- Why grow herbs and vegetables?
- Other reasons to grow vegies
- Being self-sufficient at home
- Uses of vegetables and herbs
- Ways of growing vegetables and edible plants
- What can you produce and make in your garden?
- Make your garden more productive
- Minimising water use in the herb, vegetable and fruit gardens
- Integrated pest management (IPM) for the home garden
- The no dig method of growing
- A typical no dig garden could be made as follows:
- Permaculture gardening
- The main principles of permaculture designs include:
- The structure of a permaculture garden
- Permaculture on a suburban block
- Biodynamics principles
- Developing a biodynamic farm or garden
- Biodynamic preparations/ sprays
- Other gardening methodologies
- The importance of soil and soil characteristics
- Soil types, structure and chemical characteristics
- Improving and sampling soils
- Organic matter and living soil organisms in the soil
- Soil and water
- Why is water important to plants?
- Water loss from soils
- Improving water retention
- Measuring water available to plants
- Improving infiltration of water into the soil
- Irrigation
- Infiltration and drainage
- Do-it-yourself micro irrigation systems
- How to use a watering system
- Automatic water systems
- Plant nutrition and soil life
- Techniques to help create a healthy garden
- Getting started in your vegetable garden
- Choosing what you want to grow
- Continuous harvesting
- Getting the best out of your garden
- Using compost
- Understanding frost
- Companion planting
- Some companion planting associations
- What can be grown to trade or sell
- How do you decide what to grow?
- Where to get helpful information
- Other crops
Unit 3 – Vegetables
- Growing plants from seed
- How to Sow Seeds in Containers
- Temperature and containers
- Seed mixes
- What is a Perched Water Table?
- Transplanting seedlings
- Buying seedlings
- Transplanting crowns, offsets, tubers etc
- Runners, offset and crowns
- Useful Suggestions on Planting
- Cold frames
- Hardening off young plants and seedlings:
- The vegetable directory
- The brassicas
- Brussels Sprouts (Brassica oleraceae -Gemmifera Group) Brassicaceae
- Cabbage (Brassica oleraceae– Capitata Group) Brassicaceae
- Cauliflower (Brassica oleraceae– Botrytis Group) Brassicaceae
- Pak-choi (Brassica rapa– Pekinensis Group) Brassicacea
- Radish (Raphanus sativus) Brassicaceae
- Turnip (Brassica rapa-Rapifera Group) Brassicaceae
- The legumes
- Bean (Common Bean) (Phaseolus vulgaris) Fabaceae
- Broad Bean (Vicia faba) Fabaceae
- Pea (Pisum sativum) Fabaceae
- Lettuce (Lactuca sativa) Asteraceae
- Onion (Allium cepa) Amaryllidaceae
- Potato (Solanum tuberosum) Solanaceae
- Tomato (Lycopersicon esculentum) Solanaceae
- Beetroot (Beta vulgaris)Chenopodiaceae
- Carrot (Daucus carota sativa) Apiaceae
- Celery (Apium graveolens dulce) Apiaceae
- Corn (Sweet Corn) (Zea mays rugosa) Poaceae
- Eggplant (Solanum melongena) Solanaceae
- Parsnip (Pastinaca sativa) Apiaceae
- Spinach (Spinacia oleraceae) Chenopodiaceae
- Cucumber (Cucumis sativus) Cucurbitaceae
- Melon (Cucumis melo) Cucurbitaceae
- Pumpkin (Cucurbita pepo pepo) Cucurbitaceae
- Watermelon (Citrullus lanatus) Cucurbitaceae
- Zucchini (Cucurbita pepo) Cucurbitaceae
- LESS COMMONLY GROWN VEGETABLES
- Artichoke (Globe) (Cynaria scolymus) Asteraceae
- Artichoke (Jerusalem) (Helianthus tuberosus)Asteraceae
- Asparagus (Asparagus officinalis) Liliaceae
- Chicory (Cichorium intybus) Asteraceae
- Endive (Cichorium endiva) Asteraceae
- Garlic (Allium sativum) Amaryllidaceae
- Leek (Allium ampeloprasum) Amaryllidaceae
- Rhubarb (Rheum rhabarbarum) Polygonaceae
- Common Mint (Mentha cordifolia) Lamiaceae
- Fennel (Foeniculum vulgare) Apiaceae
- Mushrooms (Psaliota campestris)
- Dandelion (Taraxacum officinale) Asteraceae
- Quick reference guide
- Harvesting tips
- Plant nutrition
- Soil ameliorants
- Salts and salinity
- Soil sodicity
- Plant nutritional problems
- Fertilisers
- Pests and diseases of plants
- Common fungal diseases of plants
- Diagnosis of plant disorders
Unit 4 – Fruit
- Growing fruit
- Establishing an orchard
- Considerations in Choosing a Site
- Orchard Location
- Pollination requirements
- Deciduous fruit trees
- Winter chilling requirements
- Pruning in the home orchard
- Pruning
- Citrus Fruit
- Avocado (Persea americana)
- Banana (Musa acuminata)
- Cherry (Prunus avium)
- Fig (Ficus carica)
- Grape (Vitis vinifera)
- Grapefruit (Citrus X paradisi)
- Mango(Mangifera indica)
- Medlar (Mespilus germanicus)
- Nectarine(Prunus persica)
- Olive (Olea europea)
- Paw Paw (Carica papaya)
- Pear (Pyrus communis)
- Peach (Prunus persica)
- Pineapple (Ananas comosus)
- Plums
- Raspberry (Rubus idaeus) Family: Rosaceae
- Strawberry (Fragaria spp.)Family: Rosaceae
- Bramble Berries (Boysenberry, Loganberry, Youngberry, Silvanberry)
- Gooseberries Scientific name: Ribes grossulariaFamily: Saxifragaceae
- Blackcurrant(Ribes nigrum) Saxifragaceae
- Passionfruit Passiflora edulisand mollissima Passifloraceae
- Kiwifruit (Chinese Goose-berry) Actinidia chinensisFamily: Actinidiaceae
- Blueberry (Vaccinium corymbosum or pennsylvanicum)
- Varieties for cool-temperate climates
- Vegetative propagation
- Classification of cuttings types
- Types of cuttings
Unit 5 – Bottling
- Preserving and bottling
- Making jam
- Making chutney
- Sauces
- Bottling/canning
- Jelly making
- Testing the fruit
- Pickling
Unit 6 – Freezing and Drying
- Guidelines
- Anti-browning agents
- How to soften water
- Basic method for fruit
- General freezing procedures
- Blanching food
- Managing the freezer
- Vegetables you can freeze
- Harvesting and storing
- Harvesting hints
- Storing vegetables
- Drying food guidelines
Unit 7 – Producing Milk, Eggs and Cheese
- Milk production
- Choosing a dairy breed
- Comparison of dairy cattle breeds
- The Ayrshire, Guernsey, Jersey, Holstein – Friesian cows
- Dairy sheep
- Milk
- The composition of milk
- Factors affecting the composition of milk
- The lactation cycle
- Mastitis
- Mastitis causing organisms
- Detection, control and treatment
- Feeding the dairy cow
- Maintenance requirements of a dairy cow
- Production requirements
- Working out the total needs of a dairy cow
- Feeding a ration to meet nutrient needs
- The dairy ration
- Factors affecting the general health of the cow
- General methods of caring for animals
- Livestock shelter and paddock grazing
- Strip and cell grazing
- Free range
- Introduction to animal foods
- Terms and definitions
- Food groups
- Factors affecting water intake
- Animal health and healthy animals
- Recognising causes and prevention of ill health
- The first aid kit
- Animal nursing
- Monitoring the animal and quarantine
- Poultry
- The organic principles of keeping hens
- Goats
- Pasture management and seed mixes
- Growth and development of grasses
- The importance of legumes in pasture
- Nitrogen fixation in legumes
- The rhizobium bacteria
- Major types of legumes
- Preparation of the land for pasture
- Sowing, germination and weed control
- Grazing the new pasture
- Grassland management
- Organic fertilisers
- Dairy products
Unit 8 – Growing Herbs and Cooking With Herbs
- Using herbs in the kitchen
- Culinary herbs
- Growing herbs
- Creating a kitchen herb garden
- V propagation
- Harvesting herbs
- Storing herbs
- Herbal sprays
- Growing garlic
- Natural pest control
- Companion planting guide
- Beneficial combinations
- Detrimental combinations
- Herb repellents
- Bait plants
- Insect control plants
- Garnishes and condiments
- Medicinal uses of herbs
- Herbs to grow for medicinal use
- Oil and beeswax
- Herb directory
- Teas
- Herbal products
- Herb recipes
- Using herbs with fruit
- Herb dyes
Study Hours
Estimated duration 50 hours
Course Delivery and Start
Start anytime, self-paced and 100% online
Assessment
Assessment will be comprised of written exercises, including short-answer questions, reflective tasks, short reports and/or projects. There are no examinations or due dates for assessment. As a result, you can complete training in your own time and at your own pace with the assistance of unlimited tutor support.
Testimonials
About Us
Graduation
A Certificate of Attainment and Statement of Results will be issued upon successful completion of this course.
How to Enrol
Enrol Online: Enrol Now
Enrol via Live Chat (Business Hours)
Enrol via Telephone 1300 76 2221 (Business Hours)
Enrol via Purchase Order/Tax Invoice
Enrolling Multiple Staff?
To enrol multiple staff, please complete the Employer Enrolment Form. We’ll be in touch within 60 minutes during business hours!
Payment Options
Visa, Mastercard, BPAY and EFT/Direct Deposit. Please allow 1-2 Business days for processing for EFT and BPAY.
Course FAQs
Why Choose Australian Online Courses?
- Professional development that is widely recognised and respected;
- Improve your employment opportunities;
- Study online, anywhere via our elearning system;
- High-quality professional development programs written by industry experts;
- All course materials provided online – no textbooks to buy;
- Unlimited tutor support via email;
- We offer twelve (12) months’ access, with extensions available upon application (fees apply);
- Course may be tax deductible; see your tax advisor.
Are there any entry requirements or pre-requisites?
There are no course or subject pre-requisites for entry into our programs. However, our professional development programs are generally intended for people over the age of 18. In some circumstances, enrolments from younger people may be considered. Please complete the AOC Parent Guardian Consent Form prior to enrolling and submit here.
Are there any computer requirements?
To study online with Australian Online Courses you will need a computer (desktop PC/laptop) running a current/updated operating system with reliable high-speed internet access. You will need to use the Google Chrome browser to access your course.
When can I start this course?
You can start within 60 minutes during business hours when you enrol and pay in full with a credit card!
Credit card: Within 60 mins during business hours.
BPAY: Within 1-2 working days.
Internet Banking: Within 1-2 working days.
Cheque/Money Order: Upon receipt of mailed cheque.
How is this course delivered?
This course is delivered online via our easy-to-navigate Learning Management System (LMS), where you will discover interactive online learning/written content, resources and assessment.
Do I need to attend classes or undertake any work placements?
No. All courses are delivered online via our LMS and there are no work placement requirements in this course.
What support can I expect from Australian Online Courses?
Unlimited tutor support is available throughout your studies via email only during business hours Monday to Friday. Our Administrative team are available Monday to Friday via email, live chat and telephone.
I am an international student. Can I enrol into this course?
Yes! We accept enrolments from individuals both within Australia and internationally; location is no barrier to entry into our programs.
Career Pathways
Future growth
Strong
Unemployment
Low
Professional Development for:-
- Personal development
- Home gardener
- Organic growers
- Market stall – selling sustainable produce
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