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Lecturer(s)
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Moudrý Jan, doc. Ing. Ph.D.
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Course content
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Among the introduction and basic informations about social farming, subject contains information about target groups of social farming, their specific needs, suitable agricultural activities within animal and plant production, processing and distribution of production, basic legislation, basic of work with target groups, structure and history of social farming, Green care concept and connection with other agriculturasl systems.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Dialogic (discussion, interview, brainstorming), Monitoring, Excursion
- Class attendance
- 48 hours per semester
- Field trip
- 20 hours per semester
- Preparation for credit
- 24 hours per semester
- Preparation for classes
- 26 hours per semester
- Preparation for exam
- 32 hours per semester
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Learning outcomes
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The subject aims to inform students about concept of social farming, it´s importance, functions and current status in Czech republic and in the world.
After absolving of the subject, studetns gains basic knowledge of concept of social farming and ability (from position of farmer) to create suitable space and agricultural activities for target group of social farming and for cooperation with other actors within social farming.
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Prerequisites
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Basic knowledge of agriculture and alternative agricultural systems.
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Assessment methods and criteria
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Systematic student observation, Combined exam
Credit Requirements: Participation in seminars, seminars and excursions Examination Requirements: Written test (75 % of successful completion), analysis of incomplete or incomplete answers, oral exam
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Recommended literature
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Chovanec, T., Hudcová, E., Moudrý, J. Sociální zemědělství - představení konceptu. Praha, 2015. ISBN 978-80-7434-212-7.
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Moudrý, J. et al. Exploring economic viability in social farms. Gödöllö, 2020. ISBN 978-615-6240-02-6.
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Moudrý, J. et al. Social Farming in Higher Education - Teaching and learning material for university level courses. Weimar, 2020.
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