Agricultural Business

SUNY Adirondack's Agricultural Business program studies business and science. Focused topics plant the seeds for your success within the field of farm and food systems. Each student completes an internship, further reinforcing classroom concepts with real-world applications. Graduating students might start agricultural businesses or manage workforces in agriculture-related fields. Students can also transfer to a bachelor's degree program in a compatible field.

  1. Programs & Courses
  2. Degrees and certificates
  3. Agricultural Business
Degree
Associate of Applied Science
Program Type
Career-Oriented Degrees
Pathway
Business
Additional Program Option
Hybrid
Credits
60

Learning Outcomes

  1. Demonstrate the knowledge and skills needed to initiate, develop and expand an agricultural business.
  2. Understand the functional management tasks of planning organizing, leading and controlling.
  3. Demonstrate an understanding of the importance and implementation of marketing research.
  4. Understand how soils act as the foundation of agriculture and how they are affected by management decisions.
  5. Demonstrate an understanding of contemporary issues, opportunities and methods in food production agriculture and agriculture businesses.
  6. Demonstrate a basic understanding of small-business finances.
  7. Demonstrate an understanding of basic business and management principles as they relate to the agriculture industry.
  8. Demonstrate a basic understanding of business law.

Curriculum and requirements

Students interact with industry professionals through experiential coursework. Advisors, instructors and local farmers are essential in guiding students to their goals. You will be active in many spaces — connect with like-minded students in our culinary program; work in our on-campus organic garden; or take part in greening our campus with the Sustainability Club. 

Degree requirements and sample schedule

Program sheet

Growing a career

An expanding agricultural region surrounds SUNY Adirondack's campus. Upstate New York offers a diverse mixture of traditional and organic farming. Dairy, meat and vegetable farms make up this agricultural region, while farm-to-table restaurants serve the surrounding community with fresh, local products.

Fresh produce lines a table at a Farm Market in the Student Center

Educational growth

SUNY Adirondack's Agricultural Business degree program prepares students for transfer to SUNY Cobleskill.

Careers in Agricultural Business

The Farm@ADK

The Farm grows a variety of mixed vegetables, herbs, flowers, berries and fruits in the college’s orchard, market garden, (unheated) High Tunnel and (heated) Agricultural Greenhouse. Produce is sold to the college’s Culinary Arts program and restaurant, Seasoned; campus dining services; the community; and donated with the hope to expand to local area restaurants and K-12 schools. The Farm, orchard and greenhouses sit on 2 acres on the northern edge of the Queensbury campus. The Farm is operated in collaboration with faculty and students in the Agricultural Business program. The Farm and orchard are open to the public and for use of all college staff and students. Noncredited courses are available on The Farm through SUNY ADK’s Continuing Education program.

The Farm@ADK
SUNY Adirondack Business Professor Kim London works in the greenhouse with a student

Our professors

Assistant Professor of Business Kim Feeney London

Kim Feeney London

  • Assistant professor of Business
  • Chair of Business Division; Agricultural Business advisor

Culinary Arts

SUNY Adirondack's Culinary Arts degree program requires passion and drive. Do you bring creative flair to the meals you prepare? Do you have a keen sense of what activates and excites the palate and eye? As a student, you will find yourself active in many kitchen settings. Students take on internships and partnerships with local restaurants and hotels. While refining your skills hands-on, you learn current food, drink and service styles. Core courses of this program include: (List). Classic culinary cooking, preparation technique, baking, purchasing, safety and sanitation studies.

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