The School of the New American Farmstead offers leading-edge courses & Professional Certificates in regenerative farming and artisanal food production to support professionals and lifelong learners of all ages.

 

Check out the 2020 Class Schedule!

 
Students successfully completing these courses are awarded continuing education units (CEUs), included in the course tuition as listed. Students desiring undergraduate academic credit pay per credit tuition fees and must fulfill additional academic requirements. If you have any questions about when a course is being offered, how to register, or the process for receiving undergraduate credit, please contact us at newamericanfarmstead@sterlingcollege.edu. Courses will continue to be listed as they become available. Sign up for email notifications below if you would like to be updated.
 

NOTICE: Due to COVID-19, we have postponed all in person courses until June 2021 at the earliest. Online courses will be listed as available below:

 

Title Course ID Credits Start Term Faculty
Surviving the Future: Conversations for Our Time January 4 - February 28, 2021 Shaun Chamberlin

 

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Check out our new certificate programs!

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medallion that reads "artisan cheesemaking professional"
medallion that reads "sustainable food craft professional"
medallion that read "organic wine and spirits production professional"
medallion that reads "educational farm and garden management professional"

 

About the School of the New American Farmstead

We provide a variety of classes, study tours, and professional certificates that will inspire you, equip you with marketable skills, and provide you with new perspectives on regenerative farming and artisanal food production.

Our hands-on courses will require you to roll up your sleeves and dig in. The School of the New American Farmstead’s experiential approach will engage all of your senses and offer insights into techniques perfected by some of the world’s most skilled ecological farmers and craft-food producers.

Give your passion for food and farming the time and space it deserves. Explore professional opportunities and lifestyle choices that will feed your body, mind, and soul. Learn to replenish the land, relish its bounty, and revive time-tested culinary and agricultural arts–in Vermont’s majestic Northeast Kingdom, Brunnenburg Castle & Agricultural Museum in the Italian Alps, the dairy region of the Upper Loire Valley of France, and Point Reyes, California.

The School of the New American Farmstead at Sterling College is waiting for you to join our international network of students, alumni, and instructors. See our upcoming course offerings and new professional certificate programs below.

SNAF cheesemaking
SNAF Class
Students picking sugar snap peas in the Sterling Garden
Bread from SNAF Class
NOFA VT Farmer Olympics
photo by Sharon Palmer
Mushroom Class
Alex heats the metal to make it workable
photo by Sharon Palmer

Chelsea Green Publishing LogoThe School of the New American Farmstead at Sterling College is generously underwritten by Chelsea Green Publishing, the preeminent publisher of books on the politics and practice of sustainable living.  Chelsea Green and the School of the New American Farmstead at Sterling College share a deep commitment to Sterling’s mission of empowering lifelong students to boldly advance ecological thinking and action in their communities.

Dig In!

Study “Small Batch Brewing” at the School of the New American Farmstead at Sterling College

March 9, 2016 • Craftsbury Common, VT • “They who drink beer will think beer,” said the writer Washington Irving. The School of the New American Farmstead at Sterling College…

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Sterling College Put a Bird On It!

Sterling College Gets “Bird-Friendly” Recognition —First college to be recognized for its efforts to integrate birds with maple syrup production—   OCTOBER 15, 2015 • CRAFTSBURY COMMON, VT • The…

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Five Things I Learned While Bottle Feeding Lambs

I am an animal lover. Anyone who has met me can attest to that fact, and having had some previous farming experience, it was not surprising that I wanted to go…

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