EU-10 · flagship course
Agriculture and Fisheries
Plan a season on a small plot or model farm or fishery share, track inputs, yield and selling price, and decide the next season.
about this course
What you will be able to do
- Understand Explain the stages of a growing or fishing season and what each needs.
- Analyse Break the season into inputs, labour, losses and sales.
- Apply Run the plan on a plot or share, logging inputs, yield and price.
- Evaluate Judge the season by cost per kilo, break-even and sustainability.
- Create Produce a next-season plan with a 90-day plan.
Task, condition and standard
Task
Plan a season on a small plot or model farm or fishery share, track inputs, yield and selling price, and decide the next season.
Condition
A small plot, a model farm or a fishery share, a mentor who knows the work, free tools, currency written on every number. This course teaches process and safety awareness only; food-safety, land and fishing rules from the local authority come first.
Standard
A mentor reviews the log; cost per kilo and break-even are worked from the log; the post-harvest plan names a cooling and hygiene step; at least 70% on the check; two peer reviews given.
lesson by lesson
8 modules with worked examples
Module 1 Find your first buyer 6 hUnderstand
A shop, canteen or market trader wants steady, fresh, safely handled produce or catch.
- Visit a market or landing site for one hour.
- Note ten products, prices per kilo, who buys and how long goods wait.
- Ask what buyers want: size, freshness, regularity.
- Choose one crop or species suitable for your place and season.
Activity. Write a one-page idea with one buyer in mind.
Standard to meet. Log ten products and name the buyer.
Module 2 Sustainable practice 6 hAnalyse
Protect soil, water and stocks.
- Rotate crops or rest ponds and grounds.
- Use inputs only as needed.
- Respect catch limits and closed seasons of your area.
- Never apply chemicals without training and the label rules; check local authority.
Activity. Write a sustainability plan for your plot.
Standard to meet. Plan names local rules and sources.
Module 3 Season plan and inputs 35 hApply
Plan what, how much, when, with what.
- Choose crop or species and a calendar.
- List inputs: seed or fry, feed, compost, water, fuel, labour hours.
- Put currency on each line.
- Plan two selling routes.
Activity. Write the season plan and input list.
Standard to meet. Plan has dates; costs add up.
Module 4 Grow and record 10 hApply
Keep a simple daily or weekly log.
- Record dates, weather, work, inputs, problems.
- Check plants or stock for health.
- Use only safe, legal practices.
- Photos help.
Activity. Keep the log for at least four weeks (or a model).
Standard to meet. Log is dated and complete.
Module 5 Harvest and post-harvest handling 35 hAnalyse
Most losses happen after harvest.
- Cool quickly; keep clean.
- Keep raw and ready foods apart.
- Record temperature and time.
- Pack to protect.
Activity. Write a handling plan with temperature checkpoints.
Standard to meet. Plan covers cooling, hygiene and records.
Module 6 Market linkages and price 14 hEvaluate
Sell where the buyer is.
- Agree quantity, quality and price before harvest.
- Keep a sales book.
- Cost per kilo = total cost ÷ kilos sold.
- Margin = (price − cost) ÷ price.
Activity. Compute your cost per kilo and margin.
Standard to meet. Calculate the numbers correctly and show the currency.
Module 7 Review the season and plan the next 28 hCreate
What worked?
- Compare plan to actual.
- List three lessons.
- Change one thing next season.
- Check training or support available locally.
Activity. Write a season review.
Standard to meet. Write three lessons with numbers.
Module 8 Review room and next step 8 hCreate
Present and check.
- Show plan, log, handling, sales.
- Peer feedback.
- Take the check.
- Next: Food Industry or Trading.
Activity. Present for 8 minutes, then answer: what cost the most per kilo, which buyer you would drop, and what you would change in the next season.
Standard to meet. Score all rubric lines at 3 or more and give each weakest line a dated fix.
assessment
How you are checked
Evidence: your practice file, data and decision. A mentor and a peer mark it.
| Criterion | Not yet | Meets | Exceeds |
|---|---|---|---|
| Season plan | Vague | Dates, quantities and inputs | Plan with risks and alternatives |
| Costing | Missing costs | All inputs with currency | Cost per kilo and break-even |
| Sustainability | Not considered | Practices listed | Practices measured and local limits followed |
| Post-harvest | Not shown | Cooling and hygiene plan | Plan tested with temperature log |
| Market | No buyer | Two buyers agreed | Buyers, price range and delivery day with sales book |
Ten-question check, with model answers
Q1. Why rotate crops?
Model answer: To keep soil healthy and reduce pests and disease. (Covered in module 2: Sustainable practice. To pass that module: Plan names local rules and sources.)
Q2. Cost per kilo: cost EUR 275, 540 kg sold?
Model answer: About EUR 0.51. (Covered in module 6: Market linkages and price. To pass that module: Calculate the numbers correctly and show the currency.)
Q3. Why agree prices before harvest?
Model answer: It reduces risk of unsold produce. (Covered in module 6: Market linkages and price. To pass that module: Calculate the numbers correctly and show the currency.)
Q4. Where do most losses occur?
Model answer: After harvest. (Covered in module 5: Harvest and post-harvest handling. To pass that module: Plan covers cooling, hygiene and records.)
Q5. What should you respect when fishing?
Model answer: Catch limits and closed seasons. (Covered in module 2: Sustainable practice. To pass that module: Plan names local rules and sources.)
Q6. Name one cold-chain step.
Model answer: Cool or ice quickly and record temperature. (Covered in module 5: Harvest and post-harvest handling. To pass that module: Plan covers cooling, hygiene and records.)
Q7. Why keep a sales book?
Model answer: To see prices, buyers and patterns. (Covered in module 6: Market linkages and price. To pass that module: Calculate the numbers correctly and show the currency.)
Q8. Margin at price EUR 1.4 and cost EUR 0.51?
Model answer: About 63.6%. (Covered in module 6: Market linkages and price. To pass that module: Calculate the numbers correctly and show the currency.)
Q9. Who decides chemical use rules?
Model answer: Your local authority and the product label; only trained people apply them. (Covered in module 2: Sustainable practice. To pass that module: Plan names local rules and sources.)
Q10. Name one sustainable practice.
Model answer: Rest ponds or rotate crops. (Covered in module 2: Sustainable practice. To pass that module: Plan names local rules and sources.)
ladder L1 to L7
Slide by slide, with notes
Seven slides, one for each level. Step in at your level and move up; credits stack.
Slide 1. L1 Basic: What farming and fishing sell
On the slide: L1 Basic · What farming and fishing sell. Focus module: Find your first buyer (Understand, 6 h). A shop, canteen or market trader wants steady, fresh, safely handled produce or catch. Key points: Visit a market or landing site for one hour. Note ten products, prices per kilo, who buys and how long goods wait. Ask what buyers want: size, freshness, regularity. Choose one crop or species suitable for your place and season.
Notes: Name a crop or catch and its buyer. Notes: tomatoes at EUR 1.4 to 2.0 a kilo; a canteen needs 30 kg twice a week. Teach: open with the worked example. Tomatoes sell at EUR 1.4 to 2.0 per kilo at the market; a canteen needs 30 kg twice a week. Then set the activity: Write a one-page idea with one buyer in mind. Mark against the standard: Log ten products and name the buyer.
Slide 2. L2 Awareness: Sustainable practice
On the slide: L2 Awareness · Sustainable practice. Focus module: Sustainable practice (Analyse, 6 h). Protect soil, water and stocks. Key points: Rotate crops or rest ponds and grounds. Use inputs only as needed. Respect catch limits and closed seasons of your area. Never apply chemicals without training and the label rules; check local authority.
Notes: Describe rotation and soil care. Notes: tomatoes, then beans, then leafy greens. Teach: open with the worked example. Rotation: tomatoes → beans → leafy greens keeps soil healthy. Then set the activity: Write a sustainability plan for your plot. Mark against the standard: Plan names local rules and sources. Check at this level: Why rotate crops? Model answer: To keep soil healthy and reduce pests and disease.
Slide 3. L3 Foundation: Plan a plot
On the slide: L3 Foundation · Plan a plot. Focus module: Season plan and inputs (Apply, 35 h). Plan what, how much, when, with what. Key points: Choose crop or species and a calendar. List inputs: seed or fry, feed, compost, water, fuel, labour hours. Put currency on each line. Plan two selling routes.
Notes: Cost a season. Notes: 300 plants at EUR 0.10 is EUR 30, compost EUR 40, water EUR 25, labour EUR 180, total EUR 275. Teach: open with the worked example. Plot 200 m²: 300 plants at EUR 0.10 = EUR 30; compost EUR 40; water EUR 25; labour 60 h at EUR 3 = EUR 180 (use your own local labour rate); total EUR 275. Expected yield 600 kg. Then set the activity: Write the season plan and input list. Mark against the standard: Plan has dates; costs add up.
Slide 4. L4 Practitioner: Grow and record
On the slide: L4 Practitioner · Grow and record. Focus module: Grow and record (Apply, 10 h). Keep a simple daily or weekly log. Key points: Record dates, weather, work, inputs, problems. Check plants or stock for health. Use only safe, legal practices. Photos help.
Notes: Keep weekly records. Notes: pests on 10 per cent of plants, removed by hand with no spray. Teach: open with the worked example. Week 4: pests on 10% of plants; removed by hand; no spray used. Then set the activity: Keep the log for at least four weeks (or a model). Mark against the standard: Log is dated and complete.
Slide 5. L5 Specialist: Harvest and handling
On the slide: L5 Specialist · Harvest and handling. Focus module: Harvest and post-harvest handling (Analyse, 35 h). Most losses happen after harvest. Key points: Cool quickly; keep clean. Keep raw and ready foods apart. Record temperature and time. Pack to protect.
Notes: Handle produce and catch to keep quality. Notes: fish iced within 30 minutes keeps fresher; tomatoes in shade last about 5 days. Teach: open with the worked example. Fish iced within 30 minutes stays fresh longer; tomatoes stored at shade temperature last 5 days. Then set the activity: Write a handling plan with temperature checkpoints. Mark against the standard: Plan covers cooling, hygiene and records. Check at this level: Where do most losses occur? Model answer: After harvest.
Slide 6. L6 Advanced: Market and price
On the slide: L6 Advanced · Market and price. Focus module: Market linkages and price (Evaluate, 14 h). Sell where the buyer is. Key points: Agree quantity, quality and price before harvest. Keep a sales book. Cost per kilo = total cost ÷ kilos sold. Margin = (price − cost) ÷ price.
Notes: Work out cost per kilo and margin. Notes: EUR 275 / 540 kg is EUR 0.51 a kilo; at EUR 1.4 the margin is about 63.6 per cent. Teach: open with the worked example. Total cost EUR 275 ÷ 540 kg sold = EUR 0.51 per kilo; price EUR 1.4; margin 63.6%. Then set the activity: Compute your cost per kilo and margin. Mark against the standard: Calculate the numbers correctly and show the currency. Check at this level: Cost per kilo: cost EUR 275, 540 kg sold? Model answer: About EUR 0.51.
Slide 7. L7 Super expert: Review and plan the next season
On the slide: L7 Super expert · Review and plan the next season. Focus module: Review the season and plan the next (Create, 28 h). What worked? Key points: Compare plan to actual. List three lessons. Change one thing next season. Check training or support available locally.
Notes: Compare yield with plan. Notes: 540 against 600 is 10 per cent lower because of pests; plan earlier planting and netting. Teach: open with the worked example. Yield 540 vs 600 plan: 10% lower due to pests. Next season: earlier planting and netting. Then set the activity: Write a season review. Mark against the standard: Write three lessons with numbers.
jobs this leads to
Where this takes you
- Farm or fishery assistant
- Post-harvest and cold-chain assistant
- Market linkage or aggregator assistant
- Small farm or pond manager
- Extension and sustainability assistant
ten locations and global
Your place
Use local units, rules and authorities.
India (Bengaluru)
Language: English, Hindi, Kannada. Currency: INR. Business set-up: Udyam (small business) or company registration with the Ministry of Corporate Affairs. Personal data: Digital Personal Data Protection Act 2023. Product and food rules: FSSAI.
Netherlands (Eindhoven area)
Language: Dutch, English. Currency: EUR. Business set-up: registration with the Chamber of Commerce (KvK). Personal data: EU GDPR (Dutch: AVG), supervised by the Autoriteit Persoonsgegevens. Product and food rules: NVWA.
UAE (Dubai and Abu Dhabi)
Language: Arabic, English. Currency: AED. Business set-up: a trade licence from the emirate economic department or a free-zone licence. Personal data: Federal Decree-Law No. 45 of 2021 (personal data protection). Product and food rules: the municipality food-control team (for example Dubai Municipality).
Brazil (Sao Paulo)
Language: Portuguese (Spanish and English support). Currency: BRL. Business set-up: CNPJ registration, or MEI for micro-entrepreneurs. Personal data: LGPD (Lei Geral de Protecao de Dados). Product and food rules: ANVISA and MAPA.
Canada (Toronto)
Language: English, French. Currency: CAD. Business set-up: federal or Ontario business registration. Personal data: PIPEDA, with provincial rules where they apply. Product and food rules: the Canadian Food Inspection Agency (CFIA).
United States
Language: English, Spanish. Currency: USD. Business set-up: state registration (Secretary of State) and a federal tax ID. Personal data: state privacy laws (for example California), and COPPA for children under 13. Product and food rules: the FDA and the state health department.
Singapore
Language: English, Mandarin, Malay, Tamil. Currency: SGD. Business set-up: registration with ACRA. Personal data: Personal Data Protection Act (PDPA). Product and food rules: the Singapore Food Agency (SFA).
Australia
Language: English. Currency: AUD. Business set-up: an ABN and, for companies, ASIC registration. Personal data: the Privacy Act 1988 and the Australian Privacy Principles. Product and food rules: Food Standards Australia New Zealand (FSANZ) and the state health authority.
Hong Kong (Eastern Asia)
Language: Chinese (Cantonese, Mandarin), English. Currency: HKD. Business set-up: a business registration and, for companies, the Companies Registry. Personal data: the Personal Data (Privacy) Ordinance. Product and food rules: the Centre for Food Safety.
Georgia and Israel (Western Asia)
Language: Georgian, Hebrew, Arabic, English. Currency: GEL or ILS. Business set-up: local business registration in the country where you work. Personal data: the personal data law of the country where the learner lives. Product and food rules: the national food-safety authority.
Cayman Islands (Caribbean)
Language: English. Currency: KYD. Business set-up: a trade and business licence or company registration. Personal data: the Data Protection Act. Product and food rules: the public health authority.
Mexico
Language: Spanish, English. Currency: MXN. Business set-up: tax registration (RFC) and company or sole-trader registration. Personal data: the federal law on personal data held by private parties. Product and food rules: the federal health-risk authority.
next
Draft
Draft flagship. Own wording. Process and safety awareness only; no professional advice. Not live.