UBC Farm Practicum in Sustainable Agriculture
The UBC Farm Practicum in Sustainable Agriculture is a four to six-month experiential learning program designed for aspiring farmers, environmental educators, gardeners, and students interested in applying knowledge about sustainable agriculture and food systems.
Students bring a diversity of backgrounds and life experience to the practicum. Our program graduates share a vision of livelihoods and lifestyles grounded in sustainable and community-based food systems. The program is open to all; you do not have to be a UBC student (see details below for minimum qualifications). Click here to see a few practicum alumni profiles!
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2009 Graduate of the UBC Farm Practicum - Founder of the Haltwhistle Cheese Company
A decade ago, Cory Spencer traded in his comfortable professional life as a software developer in Vancouver for a plot of land and a herd of goats. Now, nearly 11 years later, he wouldn’t change a thing.
2018 Graduate - UBC Farm Practicum Field Mentor & Field Lead
After completing the practicum in 2018, Alisha M'Lot jumped right back into the UBC Farm community as a Field Mentor and Brassicas lead. She recently added hoop houses and tunnels to her portfolio at the UBC Farm, and spends her down time cooking farm veggies and hanging out with her deep-ecology book club.
2019 Graduate - Senior Plant Growth Operations Technician
After completing her practicum in 2019, Brianna Thompson went on to work with a research & technology company developing sustainable agriculture solutions. She also works as a coordinator for a produce and security initiative, coordinating yard gardens and purchasing excess produce from local farmers.
2015 Graduate - UBC Sustainable Agricultural Landscapes Lab
Amy Norgaard wrapped up her practicum in 2015 while completing her BSc in Agroecology at UBC. From there, she went on to farmhand with Ice Cap Organics. In 2018, she returned to UBC to complete her MSc in Soil Science. On the side, Amy teaches sustainable soil management and is articling in order to become a Professional Agrologist.
2019 Graduate - Renewal Funds
After completing the practicum in 2019, Gregg Ashby went on to work for Renewal Funds, who invests in sustainable products and environmental technology. He also volunteers in urban agriculture, keeps bees, and serves on the Board of Richmond Beekeepers.
2014 Graduate - Lentelus Farms Comox Valley
Dave established Lentelus Farms about half way through UBC Farm’s Practicum in Sustainable Agriculture. The Practicum helped him build many strong connections including with Professor Emeritus and mentor Dr. Art Bomke. Dave now rents three farms in the Comox Valley. He grow grains on one farm to feed his heritage pastured hogs. He also grows certified organic garlic on another farm and this year, he leased a 3rd farm for his lambs and hogs.
2013 Graduate - Twin Island Cider
After completing the practicum in 2013, Katie went on to do a year of mixed-vegetable CSA farming at Farmers on 57th, as well as an orchard internship at UBC Farm. Katie has since moved to Pender Island, where she started Twin Island Cider, a farm-based cidery, with a fellow farm worker she met during her time at the UBC Farm.
2013 Graduate - Community Animator Farm to School BC
Samantha became a member of the UBC Farm family in the 2013 growing season. She transitioned straight from the UBC Farm Practicum to a Master's degree program in the Faculty of Land and Food Systems, where she studied agricultural policy and food sovereignty in the BC dairy industry. Samantha graduated in the Spring of 2016 and by the end of summer, she had secured a job as Community Animator for Farm to School's Vancouver Area Regional Hub.
Simone McIsaac and Sarah Stewart
2008 Graduates - Rootdown Organic Farm
Simone and Sarah met during their practicum at the UBC Farm in 2008, and are now co-owners of Rootdown Organic Farm, a mixed vegetable farm serving restaurants, grocery stores and CSA members in the Pemberton and Whistler area. Since 2010, the farm has developed into a multiple-acre project, serving 20 restaurants and grocery stores, and over 70 CSA members, as well as raising Heritage pigs.
About the Program
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