The Sprout to Plate course consists of the following components:
- Self-directed asynchronous online learning using a micro-learning course (MLC)
- Classroom learning Microgreen workshop
At the end of the Microgreen workshop, learners will be equipped with the knowledge and skills to:
- plant, grow and maintain microgreens at the workplace.
- describe the nutritional and environmental benefits of incorporating microgreens into their diet.
- harvest microgreens and use them in various simple, healthy dishes, enhancing their culinary repertoire with fresh, nutrient-rich ingredients.
- adopt sustainable practices by growing their food, reducing food waste, and making environmentally conscious choices in their daily lives.
At the end of the self-directed asynchronous online learning using a micro-learning course (MLC), learners will be able to understand:
- the basic knowledge of plants growing in hydroponics systems
- the basic requirement to start growing the plants
- the required nutrients for the plants
- different types of hydroponics systems growing in indoor/outdoor environments
- complete step-by-step growing practices
- plant care and management
- develop innovative hydroponics systems design set-up incorporated through SMART farming and IoT systems.
Assessment
Assessment will comprise of MCQs. The scope allows for assessment of knowledge recall and application. The topics of assessment include growing soil-less microgreens (young seedlings), nutritional benefits of eating microgreens for healthy diet and cooking healthy dishes using microgreens.
Level
Basic
Certification
Participants who meet at least 75% of the required course attendance and passed the assessment will be awarded the Certificate of Completion.
