Lighthouse Charities — Farm Worker/Farm Manager Apprenticeship Curriculum

ID	Work Process / Competency Area	Approx. Hours	Primary Season
A	Orchard & perennial crop management	65	Year-round
B	Irrigation installation & management	65	Year-round
C	Indoor plant propagation	131	Winter–Spring
D	Integrated pest management	65	Year-round
E	Weed management	131	Spring–Summer
F	Harvest & post-harvest / market prep	328	Summer–Fall
G	Tool & equipment operation & maintenance	65	Year-round
H	Marketing (markets & produce subscriptions)	65	Spring–Fall
I	Composting & soil amendments	65	Fall–Winter
J	Bed preparation, seeding & transplanting	261	Winter–Spring
K	Hydroponics & indoor farming	55	Year-round
L	Lavender harvesting & distilling	75	Spring–Summer
M	Greenhouse operations	45	Winter–Spring
N	Chicken maintenance & care	45	Year-round
O	Seed propagation	20	Winter–Early Spring
Total OJL Hours	1,481

Period	Hours Range	Minimum Hourly Wage	Wage Basis
Months 1–6	0 – ~740 hrs	$15.00 / hr	Starting minimum per Standards
Months 7–12	~740 – 1,481 hrs	$17.00 / hr	Progressively increasing schedule
Journeyworker	Post-completion	$20.00 / hr	Journey rate minimum per Standards

Video Curriculum

RTI online video scripts · 49 clips · 5 courses · all clips 2–5 minutes

Short-format production guide: One concept per clip. Every clip opens with its module ID on screen and states what the viewer will learn in the first 15 seconds; it closes with a one-sentence summary and a bridge to the next clip. Target narration 300–500 words (~2–3 min). On-screen text is used for all rules, thresholds, and numbered steps.

Pest Management & Disease Control

10 clips

▾

~30 RTI hours · OJL Competency D

A1-1What is IPM? The Big Picture3 min

📍 Farm overview, morning

Learning objectives

Define IPM in one sentence.
Name the four principles in order.

Scene / Visual	Narrator / On-screen text
Title card	Pest Management — A1 · Clip 1 of 2: What is IPM?
Host at farm entrance	Every crop you grow is going to attract something that wants to eat it. Our job is not to eliminate every pest — it's to keep things in balance. That's the core idea of Integrated Pest Management.
ON SCREEN: IPM Definition	IPM — using the least disruptive, most effective combination of tools to manage pests.
Host walks row	Four principles in order. Prevention first — healthy soil, correct spacing, resistant varieties, clean tools. This happens before any pest shows up.
Graphic: 4 steps	Monitoring — walking rows on a schedule, looking closely. Identification — knowing exactly what you're dealing with before you act. Response — the least toxic, most targeted solution available.
Host to camera	That sequence matters. Prevent. Monitor. Identify. Respond. Skipping straight to spraying every time you see a bug harms your beneficial insects and never solves the actual problem.
Outro	Next clip: The Rose Creek Farms scouting routine.

A1-2The Rose Creek Farms Scouting Routine4 min

📍 Farm, clipboard in hand

Learning objectives

Describe the twice-weekly scouting protocol.
Record an observation on a log sheet.

Scene / Visual	Narrator / On-screen text
Title card	Pest Management — A1 · Clip 2 of 2: Scouting
Host with clipboard	Every Monday and Thursday morning before 9am, we walk every growing zone with a clipboard. Consistency is what makes scouting work — you build a baseline so you can spot changes early.
ON SCREEN: What to Check	Check: insect presence and count · unusual leaf color or texture · wilting · webbing · sticky residue · galls or distortion
Host inspects leaf underside	Always check the undersides of leaves. That's where aphids, spider mites, and whiteflies feed and lay eggs. The top surface shows damage. The underside shows the pest.
Close-up: log sheet	When you find something, write it down: crop, bed location, what you found, roughly how many. Your log is the record that tells us whether a population is growing, stable, or declining.
Host taps leaf over white paper	Spider mite detection: hold white paper under a suspect leaf and tap it sharply. Moving dots on the paper mean mites. Act fast — populations can triple in a week during a Las Vegas heat wave.
Host finishes log	If you finish a scout and haven't written anything down, walk again. Missing a building pest population is far more costly than five extra minutes of looking.
Outro	Next: Module A2 — Identifying desert pests.

A2-1Aphids, Whiteflies & Spider Mites5 min

📍 Farm — close-up field footage

Learning objectives

Distinguish aphids, whiteflies, and spider mites.
State when each peaks in Las Vegas.

Scene / Visual	Narrator / On-screen text
Title card	A2 · Clip 1 of 2: Aphids, Whiteflies & Spider Mites
Host intro	These three pests account for the majority of soft-bodied crop problems at Rose Creek Farms. Know each one on sight.
Close-up: aphid colony	Aphids — soft-bodied, pear-shaped, clustered on new growth and leaf undersides. Spring and fall peak in Las Vegas — 60s and 70s°F. They reproduce fast: a colony can double in days.
ON SCREEN: Aphid threshold	Action threshold: established colonies on multiple plants OR visible leaf curl. A few on one plant — watch 3 days first.
Close-up: whiteflies, shake plant	Whiteflies — tiny white moths, 1mm. Shake an infested plant and a cloud flies up. They thrive above 80°F and poorly with good airflow.
Close-up: spider mite webbing	Spider mites — our worst summer pest. Fine pale stippling on leaves, then thin webbing. They thrive above 100°F in low humidity — exactly Las Vegas summer.
Host taps leaf over paper	Early mite detection: tap a suspect leaf onto white paper. Moving dots mean mites.
Outro	Next clip: Thrips, scale, and leaf miners.

A2-2Thrips, Scale & Leaf Miners4 min

📍 Farm — orchard and vegetable rows

Learning objectives

Identify thrips, scale, and leaf miner damage.
Know which crops each targets on this farm.

Scene / Visual	Narrator / On-screen text
Title card	A2 · Clip 2 of 2: Thrips, Scale & Leaf Miners
Close-up: thrips damage	Thrips — barely visible, 1–2mm, slender. Look for the damage first: silvery streaks or flecked scarring on flowers and young growth. Significant on peppers and tomatoes — they spread viruses.
Close-up: scale on citrus	Scale insects look more like a disease than a bug — hard or waxy shell attached to stems. Scrape one off and you'll find the insect underneath. Most common on our citrus and stone fruits.
ON SCREEN: Scale ID tip	Scale ID: small brown or tan bumps on woody stems. If they scrape off with a fingernail = scale. If they're part of the bark = lenticels.
Close-up: leaf miner trails	Leaf miners — fly larvae tunneling between leaf surfaces. Hold an affected leaf to light and see pale winding trails. They reduce leafy crop quality but rarely kill a plant.
Host walking	Pest-to-crop mapping: mites and whiteflies on tomatoes and peppers in summer. Thrips on flowers and peppers. Scale on woody trees. Leaf miners on beets, chard, and herbs.
Outro	Next: Module A3 — Organic treatments.

A3-1Neem Oil & Insecticidal Soap5 min

📍 Tool bench, then field

Learning objectives

Mix correct neem oil and soap solutions.
Apply safely at the right time of day.

Scene / Visual	Narrator / On-screen text
Title card	A3 · Clip 1 of 2: Neem Oil & Insecticidal Soap
Host at bench	When scouting says it's time to act, we start with the least disruptive effective option. Neem oil and insecticidal soap are our two primary tools.
Close-up: measuring neem	Neem oil disrupts the lifecycle of soft-bodied insects. Mix one tablespoon per quart of warm water plus a few drops of dish soap. Shake constantly — neem separates quickly.
ON SCREEN: Neem Rules	Never apply above 90°F or in full sun — burns foliage. Apply early morning or evening. Coat leaf undersides. Repeat every 5–7 days for active infestations.
Host mixes soap spray	Insecticidal soap works on contact — breaks down the soft outer layer. Mix two teaspoons per quart. No residual effect, so full coverage matters. Reapply every 3–5 days.
Host demonstrates spray technique	Hold the sprayer 6–8 inches from the leaf. Work from underneath up. You want the leaf dripping, not just misted. Move systematically through the plant.
Host puts on gloves	Safety every time: gloves, eye protection, no spray in wind. Wash hands after any application. Store labeled, out of direct sun.
Outro	Next clip: Beneficial insects — your natural allies.

A3-2Beneficial Insects — Your Allies3 min

📍 Farm, close-ups of beneficials

Learning objectives

Identify ladybugs, lacewings, and parasitic wasps.
Know when to hold off spraying.

Scene / Visual	Narrator / On-screen text
Title card	A3 · Clip 2 of 2: Beneficial Insects
Host at bed with ladybug	Before mixing anything, walk the affected plant and look for beneficial insects. If predators are already working, step back and let them.
Close-up: ladybug and larva	Ladybugs — adults and larvae — eat aphids: 50–60 per day per adult. The larva looks nothing like the adult: elongated, dark, slightly spiky. Don't mistake it for a pest.
Close-up: lacewing larva	Lacewing larvae — brownish, alligator-shaped, often right in the aphid colony. If you see one, hold off spraying that plant for 48 hours and check again.
Close-up: mummified aphids	Parasitic wasps are tiny. You'll know they've been at work when you see mummified aphids — papery golden-brown husks stuck to the leaf. Those aphids are dead.
ON SCREEN: Hold-off rule	If active beneficial insects are present on a plant: no spray for 48 hours. Scout again and reassess.
Outro	Next: Module A4 — Companion planting.

A4-1How Companion Planting Works3 min

📍 Mixed beds

Learning objectives

Explain three mechanisms by which companions protect crops.

Scene / Visual	Narrator / On-screen text
Title card	A4 · Clip 1 of 2: How It Works
Host at mixed bed	This bed has basil between every few tomato plants and marigolds at the row ends. That's not decoration. Every plant here is doing a job.
Host with basil	Some companions repel pests with scent. Basil's volatile oils deter whiteflies, aphids, and mites. The companion must be interplanted within the row — a border 10 feet away does almost nothing.
Host at dill in flower	Some attract beneficial insects. Plants allowed to flower — dill, fennel, sweet alyssum — draw parasitic wasps and hoverflies that parasitize your pest populations.
Host at nasturtiums	Some act as trap crops. Nasturtiums attract aphids strongly. When heavily colonized, pull the whole plant to remove the population — no spray needed.
ON SCREEN: Key rule	Integrate companions within production rows — not just at the border.
Outro	Next clip: The specific pairings we use at Rose Creek Farms.

A4-2Companion Pairs at Rose Creek Farms4 min

📍 Specific crop beds

Learning objectives

Name five companion pairings used on the farm.
Integrate companions into an existing bed plan.

Scene / Visual	Narrator / On-screen text
Title card	A4 · Clip 2 of 2: Our Pairs
Host at tomato/basil	Tomatoes and basil — one per 2–3 tomato plants along the row. The basil also benefits from partial tomato shade in peak summer heat.
Host at marigolds	French marigolds at every bed end, every season. They also release a root exudate that suppresses certain nematodes. Replace annually.
Host at onion/carrot rows	Onions and carrots alternated in rows. Onion scent deters carrot flies; carrot scent deters onion flies.
Host at dill in flower	Dill allowed to bolt and flower. One or two plants per bed — once they've seeded, pull and resow.
Host at nasturtium	Nasturtiums at the perimeter of pepper and cucumber beds. When heavily infested, pull the whole plant. Large aphid population removed, no spray.
Outro	Next: Module A5 — Fungal disease.

A5-1Reading Fungal Disease Symptoms4 min

📍 Farm beds — affected plants

Learning objectives

Identify powdery mildew, early blight, and gummosis on sight.

Scene / Visual	Narrator / On-screen text
Title card	A5 · Clip 1 of 2: Symptoms
Host at squash bed, July	Las Vegas monsoon: humidity goes from 10% to 50–60% overnight. For fungal pathogens, that spike is an open invitation. Learn to recognize symptoms early.
Close-up: powdery mildew	Powdery mildew — white or gray powdery patches on leaf surfaces, spreading to cover the whole leaf. Most common on squash, cucumbers, roses, and melons. Spreads through the air, not water.
Close-up: early blight	Early blight on tomatoes — brown spots with yellow halo, starting on lowest leaves and moving upward. Remove affected leaves immediately. Do not compost during active outbreak.
Close-up: gummosis	Gummosis on stone fruits — amber sticky sap from bark cracks. Can be stress, bacterial canker, or borer activity. Note and report to your supervisor — don't cut without direction.
ON SCREEN: Monsoon rule	Zero overhead watering July–September. Overhead watering during monsoon spreads fungal disease rapidly.
Outro	Next clip: Treatment and prevention.

A5-2Monsoon Prevention & Treatment4 min

📍 Farm and spray mixing area

Learning objectives

Apply the monsoon protocol.
Mix and apply potassium bicarbonate correctly.

Scene / Visual	Narrator / On-screen text
Title card	A5 · Clip 2 of 2: Prevention & Treatment
Host at dense bed	Monsoon protocol starts physical: thin overcrowded growth, remove dead leaves, ensure no plant is touching its neighbor unnecessarily. Do this before early July.
ON SCREEN: Monsoon Protocol	Zero overhead watering. Daily scouting. Remove affected leaves same day. Improve airflow. Treat only established infections.
Host mixes potassium bicarb	Potassium bicarbonate for established powdery mildew: one tablespoon per quart of water. Apply early morning, never in full sun. It raises leaf surface pH — mildew cannot survive it. Repeat every 5–7 days.
Host removes blight leaf	When removing diseased foliage: don't shake the branch — that disperses spores. Cut clean, drop the leaf into a bag held directly below it, seal it. Sanitize pruners before touching another plant.
Host adjusts drip timer	If you receive 0.5 inches or more of rain, skip your next one to two irrigation cycles. Overwatering after monsoon rain causes root rot. Let the soil drain.
Outro	End of Course A. Course B: Pruning.

Pruning: Fruit Trees, Roses & Lavender

9 clips

▾

~25 RTI hours · OJL Competency A

B1-1Why We Prune & Las Vegas Timing3 min

📍 Orchard, dormant season

Learning objectives

State three reasons to prune.
State the pruning window for each species.

Scene / Visual	Narrator / On-screen text
Title card	Course B — B1 · Clip 1 of 2: Why & When
Host in bare orchard	These trees look dormant. Right now is the right time to prune most of them. In Las Vegas, our window for deciduous trees is December 1 through mid-February.
Host at tree	Three reasons to prune: remove dead, diseased, or damaged wood before it harbors pests or disease. Open the canopy so sunlight reaches all fruit and air moves freely. Direct the tree's energy toward fruit, not excessive vegetative growth.
ON SCREEN: Pruning Calendar	Dec–mid Feb: peach, plum, apple, pear, apricot, pomegranate, rose. Mid-March onward: citrus ONLY. Never prune citrus in winter.
Host bends branch	Las Vegas trees may not fully defoliate. Watch for slowed growth and shortening days — not bare branches — as your signal. A fully leafed tree in December may still be dormant enough to prune.
Outro	Next clip: Tool prep and sanitation.

B1-2Tool Prep & Sanitation Before Every Tree4 min

📍 Tool bench

Learning objectives

Sharpen and test a pruning blade.
Sanitize correctly between trees.

Scene / Visual	Narrator / On-screen text
Title card	B1 · Clip 2 of 2: Tool Prep
Host at bench	Three tools for all pruning: hand pruners under half an inch. Loppers half an inch to one and a half inches. Pruning saw for anything larger. Every tool sharp before you start.
Close-up: sharpening	Sharpen at a consistent angle following the existing bevel. Test on paper: it should cut cleanly without tearing. A dull cut leaves a ragged wound that heals slowly and invites disease.
Host sets up sanitizing bucket	Between every tree — not every few trees, every tree — dip blades in 70% isopropyl alcohol. Air dry 30 seconds.
ON SCREEN: Why Every Tree	Fire blight and bacterial canker transfer directly on blade surfaces. One infected tree can infect every tree you prune afterward.
Host applies pruning sealant	For cuts over one inch in diameter, apply pruning sealant. Smaller cuts heal faster without it.
Host puts on gloves and glasses	Gloves and safety glasses every time. Flying wood chips and spring-back from saws are the two most common pruning injuries.
Outro	Next: Module B2 — Pruning peach and plum.

B2-1Pruning Peach & Plum — Open Center Form5 min

📍 Peach and plum trees, January

Learning objectives

Remove the 3 Ds correctly.
Create or maintain open center vase form.

Scene / Visual	Narrator / On-screen text
Title card	B2 · Clip 1 of 2: Open Center Form
Host at peach tree	Peaches and plums need the most aggressive annual pruning on this farm. Under-prune them and you get dense canopy, small fruit, and disease. This happens every year without exception.
ON SCREEN: The 3 Ds	Dead — gray, brittle, snaps cleanly. Diseased — discolored pith, cankers, gummosis. Damaged — broken, rubbing, cracked. Always start here.
Host cuts dead branch, shows cut face	Test suspect wood by cutting into it. Healthy wood: white-green pith. Brown or black streaking = disease. Cut further back until clean tissue. Sanitize blade immediately.
Host steps back, points to center	Open center — vase shape. Any branch growing back toward the center comes off, cut flush to its parent branch.
Host demonstrates 3-cut technique	Three-part cut for large branches: first cut underneath one-third through to prevent bark tearing. Second cut from above a few inches further out to drop the branch. Final cut flush to the collar — never into the collar, never leave a stub.
Outro	Next clip: Heading back laterals and apricot.

B2-2Heading Back Laterals & Pruning Apricot5 min

📍 Peach and apricot trees

Learning objectives

Head back lateral branches at the correct angle, length, and bud.
Apply lighter technique to apricot.

Scene / Visual	Narrator / On-screen text
Title card	B2 · Clip 2 of 2: Laterals & Apricot
Host at scaffold branch	After the 3 Ds are gone and center opened, head back each main scaffold branch by about one-third, cutting to a lateral branch or just above an outward-facing bud.
Close-up: 45° cut above bud	The cut goes at 45 degrees, one-quarter inch above an outward-facing bud. The angle sheds water away. The bud you cut above becomes the new growing tip.
Host thins fruiting wood	Thin fruiting wood — smaller lateral shoots along each scaffold. Peaches fruit on one-year-old wood. Remove weak or overcrowded shoots so remaining ones are 4–6 inches apart.
Transition to apricot	Apricots use the same principles but need less aggressive pruning. Don't take more than 20–25% of the canopy in one year. Goal: lighten the interior and remove the 3 Ds.
Close-up: gummosis	Watch for gummosis on apricots. Cut well below it into healthy tissue. Apricots are susceptible to Eutypa dieback — avoid pruning after rain.
Outro	Next: Module B3 — Apple and pear.

B3-1Apple & Pear — Spurs, Leader & Fire Blight5 min

📍 Apple and pear trees

Learning objectives

Identify and preserve fruiting spurs.
Respond correctly to fire blight.

Scene / Visual	Narrator / On-screen text
Title card	B3 · Clip 1 of 1: Apple & Pear
Host at apple tree	Apple and pear fruit on spurs — short compressed clusters on wood two or more years old. Your main goal is to ensure spurs get good light and are not crowded. You are not trying to cut the tree back heavily.
Close-up: central leader	These trees grow in a central leader form — one dominant upright trunk with horizontal scaffold tiers 18–24 inches apart. Remove anything competing with the leader or growing strongly inward.
ON SCREEN: Fire Blight Warning — RED	FIRE BLIGHT: Blackened shepherd's crook tips. Cut 12 inches into healthy wood. Sanitize blade after EVERY cut. Non-negotiable.
Host demonstrates fire blight cut	When fire blight is active, normal between-tree sanitation is not sufficient. After every single cut, dip the blade, count to 30, then cut again. One contaminated cut can destroy a mature tree.
Host shows crowded spur cluster	On trees older than 5 years, thin crowded spur clusters to 1–2 spurs per cluster, spaced 3–4 inches apart along scaffold branches.
Outro	Next: Module B4 — Citrus and pomegranate.

B4-1Citrus — Minimal Pruning & Frost Rules3 min

📍 Citrus trees, mid-March

Learning objectives

Explain why citrus is never pruned in winter.
Remove skirts, suckers, and freeze damage.

Scene / Visual	Narrator / On-screen text
Title card	B4 · Clip 1 of 2: Citrus
Host at citrus, March	Citrus should never be pruned in late fall or winter. Pruning stimulates tender new growth that is highly frost-sensitive. In Las Vegas, wait until mid-March after frost risk has passed.
Host removes skirt branch	Three pruning goals. First: remove skirts — low branches touching or nearly touching soil. They spread disease and invite pests. Leave six inches of clearance below the lowest branch.
Host removes sucker below graft	Second: remove root suckers. Any growth below the graft union is rootstock — it will not produce the variety you want. Pull or cut flush to the root.
Host shows freeze-damaged branch	Third: assess and remove freeze damage. Wait until March — what looks dead in January sometimes recovers. Cut to live green tissue confirmed by the branch cross-section.
ON SCREEN: Citrus rule	Never take more than 20% of the canopy in one season.
Outro	Next clip: Pomegranate.

B4-2Pomegranate — Desert Native Pruning3 min

📍 Pomegranate at Rose Creek, February

Learning objectives

Choose and maintain tree or shrub form.
Remove suckers and open the interior.

Scene / Visual	Narrator / On-screen text
Title card	B4 · Clip 2 of 2: Pomegranate
Host at pomegranate, February	Pomegranates are one of our most desert-adapted plants. They love heat, tolerate drought, and need minimal annual pruning. February, before new growth begins.
Host demonstrates form choice	Tree form: select 1–3 trunks, remove all others. Shrub form: allow 4–6 trunks. Choose your form and maintain it consistently year to year.
Host cuts sucker at base	Primary annual task: removing basal suckers. If left, they create a thicket that reduces fruit and harbors pests. Cut flush to the soil or trace to the root and pull.
Host opens interior	Light interior thinning: remove crossing branches and anything growing strongly inward. Keep cuts minimal — pomegranates fruit on the tips of new growth. Don't over-prune tips.
Outro	Next: Module B5 — Rose pruning.

B5-1The January Hard Prune for Roses5 min

📍 Rose beds, January

Learning objectives

Perform the annual hard prune to 12–18 inches.
Make correct angled cuts above outward-facing buds.

Scene / Visual	Narrator / On-screen text
Title card	B5 · Clip 1 of 2: The Hard Prune
Host at rose beds, January	Las Vegas roses stay semi-evergreen in winter. When nights consistently drop below 50°F and growth slows, it's time for the hard prune — typically late January here.
Host at cane with tape measure	Cut all main canes back to 12–18 inches above the bud union. Any cane thinner than a pencil comes off entirely at the bud union.
Close-up: 45° cut	Every cut at 45 degrees, one-quarter inch above an outward-facing bud. The angle sheds water away. The outward-facing bud grows outward and keeps the center of the plant open.
Host flexes dead cane	Dead canes crackle when bent. Live canes flex. Remove all dead canes flush to the bud union. If every cane is dead but the bud union is green and firm, the plant will regenerate.
Host removes crossing cane	Look for crossing canes. Remove one of any crossing pair — keep the one that opens the plant up. Any cane growing back toward the center: remove it.
Outro	Next clip: Seasonal deadheading.

B5-2Deadheading Roses Through the Season3 min

📍 Rose beds in bloom

Learning objectives

Deadhead to the correct cut point.
Describe the Las Vegas bloom cycle.

Scene / Visual	Narrator / On-screen text
Title card	B5 · Clip 2 of 2: Deadheading
Host at blooming roses	The hard prune sets up the season. Deadheading keeps it going. In Las Vegas, roses cycle through a new flush every five to six weeks from April through October — if you deadhead consistently.
Close-up: spent flower	When a flower fades, find the first five-leaflet leaf below it with an outward-facing bud above it. That's your cut point.
Host demonstrates cut	Cut at 45 degrees, one-quarter inch above that leaf and bud. The new shoot from this bud carries the next flower. Cutting below a three-leaflet leaf produces weaker growth and delays blooming.
Host works through whole bush	A full rose bush takes 3–5 minutes once you know what you're looking for. Start at the top, work down. Don't leave any stubs — they die back and invite disease.
ON SCREEN: LV Bloom Cycle	April → June → August → October — roughly 5–6 weeks between flushes if deadheaded consistently.
Outro	End of Course B. Course C: Soil and composting.

Worm Composting & Soil Building

8 clips

▾

~20 RTI hours · OJL Competency I

C1-1What's Wrong With Las Vegas Soil3 min

📍 Farm — native vs amended soil

Learning objectives

Describe native Las Vegas soil problems.
Explain how high pH locks out nutrients.

Scene / Visual	Narrator / On-screen text
Title card	Course C — C1 · Clip 1 of 2: Las Vegas Soil Problems
Host holds soils in both hands	Feel this amended bed soil — dark, crumbly, holds moisture. Now this — native Las Vegas soil. Sandy, pale, almost no organic matter. These are the two realities of growing food here.
Host does pH test	Native soil tests 7.5 to 8.5 pH. Most vegetables want 6.0 to 7.0. Above 7.5, iron, manganese, and zinc get chemically locked up — present in the soil but unavailable to plants.
ON SCREEN: LV Native Soil	pH: 7.5–8.5 · Organic matter: under 1% · Drainage: very fast · Microbial life: minimal
Host shows caliche layer	Many parts of Las Vegas have a caliche layer — a hard calcium carbonate pan — that blocks root penetration and drainage. Break through it or raise beds above it when establishing new production areas.
Host gestures at amended beds	The solution is organic matter — added every season. Compost, worm castings, cover crops. It takes years to build great soil. Start every season.
Outro	Next clip: Testing soil and setting targets.

C1-2Testing Soil & Setting Targets3 min

📍 Farm or office with test kits

Learning objectives

Perform a soil pH test.
Record results and identify amendments needed.

Scene / Visual	Narrator / On-screen text
Title card	C1 · Clip 2 of 2: Testing & Targets
Host with soil test kit	We test pH at the start of each season and after major amendments. A basic test kit works fine. Lab tests give you N-P-K levels for more detailed planning.
Close-up: pH meter in soil	Push a clean pH meter two inches into moist soil. Wait 30 seconds. Write down the reading with the date and bed location. Over seasons this number moves — that movement confirms your amendment program is working.
ON SCREEN: Target pH by Crop	Vegetables & herbs: 6.0–7.0 · Strawberries: 5.5–6.5 · Fruit trees: 6.0–7.0 · Lavender: 6.5–7.5 · Roses: 6.0–6.5
Host calculates sulfur rate	If your pH is 7.8 and you need 6.5, add elemental sulfur. The rate depends on current pH, target pH, and soil type — your test kit includes a table. Apply in fall; sulfur takes 6–8 weeks to affect pH.
Host records result	Record every test in your soil log: date, bed, pH, amendments applied. This is part of your OJL documentation for Competency I.
Outro	Next: Module C2 — Setting up a worm bin.

C2-1Setting Up Your Worm Bin4 min

📍 Worm bins — LV Worm Farm partner

Learning objectives

Set up a worm bin with correct bedding.
Identify red wigglers and explain their role.

Scene / Visual	Narrator / On-screen text
Title card	C2 · Clip 1 of 2: Setting Up
Host and partner at bins	Red wigglers — Eisenia fetida — live in decomposing organic matter, not soil. A pound processes half a pound of food waste per day and produces some of the most concentrated organic amendment available.
Demonstrating bedding	Bedding: shredded cardboard, torn newspaper, or coco coir, moistened to as wet as a wrung-out sponge. Fill the bin about one-third full. This is the worms' living environment.
Host adds worms	Add worms to the surface of the bedding. They'll burrow in quickly. Cover with damp cardboard. Red wigglers prefer darkness and will escape from a lit bin.
ON SCREEN: Heat Warning	Critical: worms die above 95°F. Keep bins in deep shade or bring inside during Las Vegas summer.
Host adds first feed	First feeding: bury kitchen scraps under the bedding. Buried food processes faster and reduces flies. Avoid meat, dairy, oily foods, and anything with salt or vinegar.
Outro	Next clip: Day-to-day management.

C2-2Managing Your Worm Bin Day-to-Day4 min

📍 Worm bin area

Learning objectives

Maintain moisture, feeding rate, and temperature.
Troubleshoot fruit flies and odor.

Scene / Visual	Narrator / On-screen text
Title card	C2 · Clip 2 of 2: Day-to-Day
Host checks moisture	Squeeze a handful of bedding — one or two drops of water is correct. Dry: spray with water. Soggy and sour-smelling: add dry cardboard, reduce feeding.
ON SCREEN: Feed / Don't Feed	FEED: veggie scraps · fruit · coffee · eggshells · plant material. AVOID: meat · dairy · oily foods · salt · vinegar · large amounts of citrus · pesticide-treated material.
Host demonstrates feeding rate	Feed only what they can process in 2–3 days. Overfeeding is the most common beginner mistake. When in doubt, underfeed and increase gradually.
Host shows fruit fly issue	Fruit flies: bury all food deeper, add dry cardboard on top, reduce the amount you add at once.
Host observes worms at surface	Worms clustering at the surface means something is wrong below — too wet, too acidic, or too hot. Check moisture, add dry bedding, confirm temperature is below 85°F.
Outro	Next: Module C3 — Harvesting castings and brewing tea.

C3-1Harvesting Worm Castings4 min

📍 Mature worm bin

Learning objectives

Identify when a bin is ready to harvest.
Use the migration method to separate worms from castings.

Scene / Visual	Narrator / On-screen text
Title card	C3 · Clip 1 of 2: Harvesting Castings
Host at mature bin	Ready to harvest: mostly dark uniform material, very little visible original bedding or scraps. Takes 3–4 months with consistent management.
Host demonstrates migration method	Stop feeding one side for two weeks. Feed the other side only. Worms follow the food. After two weeks, scoop out the unfed side — mostly finished castings.
Close-up: castings in hand	Finished castings look like fine dark soil. They smell earthy — like healthy forest floor. That pleasant smell is your quality indicator.
Host applies castings to bed	Apply as a top dressing: work a quarter inch into the top inch of soil. A small handful in each transplant hole. A little goes a long way — castings are concentrated.
Outro	Next clip: Brewing worm tea.

C3-2Brewing & Applying Worm Tea4 min

📍 Mixing station

Learning objectives

Brew a correct aeration batch.
Apply tea as soil drench and foliar spray.

Scene / Visual	Narrator / On-screen text
Title card	C3 · Clip 2 of 2: Worm Tea
Host at 5-gallon bucket	Worm tea multiplies the beneficial microorganisms from the castings in water, then delivers them to the root zone or leaf surface. The key is continuous aeration — without oxygen you grow the wrong microbes.
Host sets up brew	Non-chlorinated water. One cup of castings in a mesh bag. One tablespoon of unsulfured molasses. Run an aquarium air pump continuously for 24–36 hours.
Host starts air pump	The bubbling keeps oxygen levels high. After 24 hours, the tea is brown and slightly frothy. Use it within 2–3 hours of finishing — while microbial populations are at their peak.
Host applies tea	As soil drench: half to one gallon per plant around the root zone. As foliar spray: apply early morning below 80°F — hot sun kills the microbes before they can colonize the leaf surface.
Outro	Next: Module C4 — Applying amendments.

C4-1The Fall Bed Prep Amendment Sequence4 min

📍 Farm beds in fall, October

Learning objectives

Apply the fall amendment sequence in the correct order.
Test and correct pH post-amendment.

Scene / Visual	Narrator / On-screen text
Title card	C4 · Clip 1 of 2: Fall Bed Prep
Host at cleared summer bed	After summer production, your beds are depleted. October is the most important amendment moment of the year.
Host spreads compost	Start with finished compost — two to three inches spread over the cleared bed surface. Work into the top 6–8 inches with a fork. Bulk amendment: organic matter, slow-release nutrients, structure.
Host adds castings on top	On top, add half an inch of worm castings worked into the top two inches. You don't need more — castings are concentrated.
Host does pH test, adds sulfur	Retest pH. Still above 7.2: apply elemental sulfur at the bag's rate for your soil type. Work it in and water thoroughly. Retest in 6–8 weeks.
Host applies mulch	Finish with 3–4 inches of straw or wood chip mulch. Protects soil, reduces moisture loss, moderates temperature through winter.
Outro	Next clip: Winter cover crops.

C4-2Winter Cover Crops at Rose Creek Farms3 min

📍 Cover-cropped beds, November

Learning objectives

Sow and manage a winter cover crop mix.
Know when and how to turn it in.

Scene / Visual	Narrator / On-screen text
Title card	C4 · Clip 2 of 2: Cover Crops
Wide shot: cover crop beds	Crimson clover and winter rye — our standard winter mix. Clover fixes atmospheric nitrogen. Rye adds bulk organic matter when turned in.
Host demonstrates broadcast seeding	Broadcast over cleared amended beds at the package rate. Rake lightly. Water like any seeded crop until germination in 5–10 days.
ON SCREEN: Desert Timing	Sow: Oct 1 – Nov 15. Turn in: Jan 15 – Feb 15, 3–4 weeks before planting. Do NOT attempt summer cover crops — they fail in our heat without constant irrigation.
Host turns in mature cover crop	Turn in with a broadfork before the crop goes to seed. Ideally at flowering stage. Chop into the top 8 inches of soil.
Host waters bed after turning in	Water the turned-in bed thoroughly. Decomposition needs moisture. When the material is unrecognizable — typically 2–3 weeks — the bed is ready to plant.
Outro	End of Course C. Course D: Field topics.

Field Topics: Gilcrease Orchard & Regional Farms

9 clips

▾

~20 RTI hours · Multiple OJL competencies

D1-1Cover Crops — Why the Desert Needs Them3 min

📍 Farm, cover-cropped beds

Learning objectives

Name three cover crop types and what each contributes.

Scene / Visual	Narrator / On-screen text
Title card	Course D — D1 · Cover Crops
Wide shot: green cover crop beds	These beds look like weeds. They're not — this is intentional, and it's doing more work for our soil right now than any fertilizer could.
Host at legumes	Legumes — clover, field peas, vetch — fix nitrogen from the atmosphere through root nodules. When turned in, they release it into the soil as they decompose. Free fertilizer.
Host holds rye plant	Grasses — winter rye, oats — add large volumes of organic matter when turned in. They grow fast in our mild winters, producing significant biomass from minimal water.
Host at daikon radish	Brassicas — especially daikon radish — have deep taproots that break through compaction and mine nutrients from deep in the soil profile. When they decompose, they leave channels for water and air movement.
ON SCREEN: Rose Creek Standard Mix	60% crimson clover + 40% winter rye. Sow Oct–Nov. Turn in Feb. Results: measurable nitrogen increase + improved structure every season.
Outro	Next: Module D2 — Bees.

D2-1Bees on the Farm — Working Safely4 min

📍 Farm near flowering crops

Learning objectives

Work safely near bee activity.
Know the protocol for unusual bee behavior.

Scene / Visual	Narrator / On-screen text
Title card	D2 · Clip 1 of 2: Working Safely with Bees
Host near lavender	Bees are integral to this farm. Without pollinators, tomatoes, squash, cucumbers, peppers, eggplant, and fruit trees would not produce. Working safely around them is part of your job here.
Host demonstrates calm movement	Move slowly and calmly near bees. Do not swat. Do not make sudden movements. If a bee lands on you, stay still and let it leave.
ON SCREEN: Spray Rule	NEVER spray — even water — on open flowers when bees are foraging. Schedule all sprays before 7am or after sunset.
Host at hive location	Our hives are managed by a licensed partner beekeeper. Your role is awareness, not hive management. Do not open a hive, block its entrance, or spray near the entrance.
Host describes reporting	Report to your supervisor if you observe: large numbers of bees on the ground, a cluster hanging from a fence or branch, or aggressive bee behavior near a work area.
Outro	Next clip: Pollination in action.

D2-2How Bees Pollinate Our Crops3 min

📍 Farm — flowering crops with bees

Learning objectives

Observe buzz pollination.
Identify which crops depend on bee pollination.

Scene / Visual	Narrator / On-screen text
Title card	D2 · Clip 2 of 2: Pollination
Close-up: bee on tomato flower	Watch this bee on a tomato flower. It's vibrating at a specific frequency — you can hear it if you get close. That vibration shakes pollen loose. This is buzz pollination. Without it, the tomato flower drops without setting fruit.
Host at squash flowers, morning	Squash flowers open only in the morning and close by midday. Bee activity before 10am is critical for squash, cucumbers, and melons. If your pollination rate is low on these crops, check whether spraying or work activities are disturbing bees during morning foraging.
Close-up: cucumber fruit set	Every cucumber, pepper, squash, eggplant, and fruit on this farm started as a pollinated flower. Protecting pollinator habitat — keeping flowering plants available throughout the season — is part of our farm management strategy.
ON SCREEN: Pollinator-Dependent Crops	Tomatoes · Peppers · Eggplant · Cucumbers · Squash · Fruit trees · Lavender · Strawberries
Outro	Next: Module D3 — Mushroom cultivation.

D3-1Mushroom Cultivation — Mycelium & Substrate4 min

📍 Office or shaded farm area

Learning objectives

Explain what mycelium is.
Identify the substrate used in our system.

Scene / Visual	Narrator / On-screen text
Title card	D3 · Clip 1 of 2: Mycelium & Substrate
Host at grow bags	Mushrooms are not plants — they're fungi. They don't photosynthesize, don't need sunlight, and feed on decomposing organic material. What we're farming is a fruiting body — the reproductive structure of a much larger organism called mycelium.
Close-up: mycelium in bag	This white thread-like material throughout the bag is mycelium — the main body of the fungus. It's colonizing a sterilized substrate of hardwood sawdust and wheat bran. When conditions are right, it produces mushrooms.
ON SCREEN: Our System	Varieties: Oyster (Pleurotus ostreatus) and Shiitake (Lentinula edodes). Substrate: hardwood sawdust + bran. Spawn: certified grain spawn. Fruiting trigger: humidity + temperature drop + fresh air.
Host shows spawn grain	Spawn is mycelium grown onto grain — this is how we introduce the fungus into the substrate. This bag was inoculated 4 weeks ago and is now fully colonized and ready to fruit.
Outro	Next clip: Triggering fruiting and harvesting.

D3-2Triggering Fruiting & Harvesting Mushrooms4 min

📍 Fruiting chamber area

Learning objectives

Set up fruiting conditions.
Harvest correctly to allow multiple flushes.

Scene / Visual	Narrator / On-screen text
Title card	D3 · Clip 2 of 2: Fruiting & Harvest
Host moves bag to fruiting chamber	To trigger fruiting: move the colonized bag to this shaded fruiting chamber and cut the bag open. The cut exposes the mycelium to air, humidity, and the temperature drop from the cooler shaded environment.
Demonstrates cutting bag	Cut a 4–6 inch X in the side of the bag. Mist the cut surface with water. Maintain 80–90% relative humidity around the exposed surface.
Fast-cut: pins forming	Within 3–5 days you'll see small white pins forming on the exposed surface. Oyster mushrooms go from visible pin to harvest size in 4–7 days. Shiitake takes 7–14 days.
Host demonstrates harvest twist	Grip the cluster at the base, twist gently while pulling outward and slightly down. A clean harvest separates the cluster without tearing the mycelium. The substrate will produce two to four additional flushes.
Outro	Next: Module D4 — CSA subscriptions.

D4-1What is a CSA and How Ours Works3 min

📍 Market prep station

Learning objectives

Explain the CSA model and its benefits.

Scene / Visual	Narrator / On-screen text
Title card	D4 · Clip 1 of 2: What is a CSA?
Host at market prep station	CSA — Community Supported Agriculture. Members pay upfront for a weekly or bi-weekly box of whatever is freshest from the farm. They share the risk and reward of the growing season with us.
Host assembles sample box	Each box contains peak-harvest produce that week. A late April box: herbs, lettuce, radishes, strawberries. An October box: sweet peppers, beets, carrots, eggplant, fresh flowers. Contents change constantly — that variability is the point.
ON SCREEN: CSA Benefits	For the farm: upfront capital, committed customers, direct feedback. For members: peak-season produce, direct relationship with growers, lower cost than retail.
Host at member communication	Communication is half the job. Tell members what's in the box and how to use it. A simple recipe card or weekly note dramatically increases member satisfaction and retention.
Outro	Next clip: Pack-out and production planning.

D4-2Pack-Out & Production Planning4 min

📍 Market prep and planning area

Learning objectives

Run a CSA pack-out correctly.
Plan succession planting for consistent supply.

Scene / Visual	Narrator / On-screen text
Title card	D4 · Clip 2 of 2: Pack-Out & Planning
Host at wash station	Pack-out happens the day before delivery. Wash and dry all produce before boxing — wet produce in a closed box accelerates decay.
Host grades and weighs	Grade for quality: remove damaged or over-ripe pieces. Weigh each item for consistent box value. Document what went in and the weights — this is your traceability record.
Host arranges box	Pack heavy items at bottom, delicate items on top. Include a contents list in every box. Members who know what they have are far more satisfied than members opening a mystery box.
Host at planting calendar	CSA planning requires thinking 4–6 weeks ahead. Succession planting — sowing quick crops like lettuce, radishes, and herbs every 2–3 weeks — ensures something is always ready.
Host marks gap period on calendar	Identify your gap periods: mid-July to late August in Las Vegas, most cool-season crops are finished. Plan your box mix accordingly and communicate with members so they know what to expect.
Outro	Next: Module D5 — Water conservation.

D5-1Drip Irrigation — How and Why4 min

📍 Irrigation system at farm

Learning objectives

Explain why drip outperforms overhead irrigation in Las Vegas.
Read and adjust an irrigation controller.

Scene / Visual	Narrator / On-screen text
Title card	D5 · Clip 1 of 2: Drip Irrigation
Wide shot: drip system running	Las Vegas water is precious. How we use it directly affects cost, sustainability, and whether this farm operates long term.
Host: overhead vs drip comparison	An overhead sprinkler in Las Vegas summer loses 30–50% of its water to evaporation before it reaches the soil. Drip delivers directly to the root zone — almost none is lost. Over a full season, that difference can cut water use nearly in half.
Close-up: emitter rates	Emitters are rated by flow rate — half gallon to two gallons per hour. Larger thirstier crops like tomatoes and squash get higher flow emitters. Herbs and small crops get lower flow. Match emitter to crop.
Host at controller	The controller sets run time and frequency. These are starting points. Check actual soil moisture regularly and adjust — a timer that worked in April needs to increase in June and July.
ON SCREEN: Seasonal Guide	Feb–Apr: 15–20 min/day · May–Jun: 25–35 min/day · Jul–Aug: 35–50 min/day · Sep–Oct: 20–30 min/day · Nov–Jan: 5–15 min every 2–3 days
Outro	Next clip: Mulch, timing, and monsoon adjustments.

D5-2Mulch, Timing & Monsoon Adjustments4 min

📍 Farm — mulched beds and rain gauge

Learning objectives

Apply mulch for maximum water retention.
Adjust irrigation correctly during monsoon season.

Scene / Visual	Narrator / On-screen text
Title card	D5 · Clip 2 of 2: Mulch & Monsoon
Host: mulched vs unmulched bed comparison	An unmulched bed loses moisture fast in desert heat. A mulched bed stays cool and moist. Three to four inches of straw or wood chips reduces evaporation by 50–70% on a hot Las Vegas day. Mulch every production bed.
Host moisture test with fingers	Soil moisture test: push two fingers two inches into soil near plant roots. Moist — skip irrigation today. Dry at one inch — irrigate. Simple and reliable.
ON SCREEN: Best Timing	Best: before 7am. Water applied to warm afternoon soil loses significant volume to surface evaporation. Morning watering also ensures foliage dries before nightfall.
Host at rain gauge after monsoon	When monsoon rain arrives, adjust immediately. 0.5 inches or more: skip the next one to two irrigation cycles and let the soil drain. Overwatering after monsoon is one of the main causes of root rot at Las Vegas farms.
Host adjusts controller	After significant rain, walk your beds and check actual soil moisture before resuming normal irrigation. Wet soil plus drip irrigation suffocates roots.
Outro	End of Course D. Course E: Lavender and distillation.

Lavender Harvest & Essential Oil Distillation

13 clips

▾

~49 RTI hours · OJL Competency L

E1-1Lavender Varieties at Rose Creek Farms3 min

📍 Lavender field, April

Learning objectives

Distinguish L. angustifolia from lavandin hybrids.
Describe ideal desert growing conditions.

Scene / Visual	Narrator / On-screen text
Title card	Course E — E1 · Clip 1 of 2: Varieties
Host in lavender rows	Lavender evolved in the hot, dry, rocky hills of the Mediterranean. Las Vegas — full sun, alkaline soil, low humidity — is one of the most naturally suited places in the U.S. to grow it well.
Host at L. angustifolia	Lavandula angustifolia — true lavender. Compact, lower-growing. High linalool and linalyl acetate in the oil — complex sweet-floral profile. Lower yield per plant, higher value per milliliter.
Host at lavandin hybrid	Lavandins — hybrids of true lavender and spike lavender. Larger plants, more flowers, higher oil yield per plant. Oil is slightly more camphor-forward. We grow both varieties here.
ON SCREEN: Site Requirements	Full sun: 8+ hours. Drainage: excellent. pH: 6.5–7.5. Spacing: 24–36 inches. Water: deep irrigation every 7–10 days once established.
Outro	Next clip: Year-round lavender care.

E1-2Caring for Lavender Year-Round3 min

📍 Lavender field

Learning objectives

Perform February pruning and post-harvest shaping.
Water lavender correctly in desert conditions.

Scene / Visual	Narrator / On-screen text
Title card	E1 · Clip 2 of 2: Year-Round Care
Host: unpruned vs pruned side by side	Left: lavender unpruned for two years — woody, sprawling, low production. Right: the same variety pruned annually — compact, vigorous, productive. Annual pruning is the difference.
Host demonstrates February prune	In February, cut the plant back by one-third of its green growth. Never cut into the woody crown — always leave green leafy growth below your cut.
Host demonstrates post-harvest shaping	After harvest in May or June, shape the plant — cut back about one-quarter of the green growth to tidy the form and encourage bushy regrowth for next season.
Host at drip emitter near lavender	Established lavender needs very little water. Deep irrigation every 7–10 days in summer. Overwatering is the most common cause of lavender death in Las Vegas — far more common than drought.
Outro	Next: Module E2 — Harvest timing.

E2-1Reading Bloom Stage for Harvest4 min

📍 Lavender field during bloom

Learning objectives

Distinguish 25%, 50%, and full bloom.
Explain why timing affects oil quality.

Scene / Visual	Narrator / On-screen text
Title card	E2 · Clip 1 of 2: Bloom Stage
Host at lavender row, April	Timing the harvest is the single most important skill in essential oil production. The difference between 25% bloom and full bloom can mean the difference between premium and mediocre oil from the same plant.
Close-up: 25% bloom spike	25% bloom — florets on the bottom third of the spike open, upper two-thirds still in bud. Beginning of our harvest window. Oil content is building.
Close-up: 50% bloom spike	50% bloom — half the florets open. Peak oil content. The ratio of linalool to camphor is at its best right now. This is your target for essential oil production.
Close-up: full bloom spike	Full bloom — 80–100% open. Beautiful, but oil content and quality has already peaked. Fine for dried bundles. For essential oil production, you've missed the window.
ON SCREEN: Las Vegas Timing	Las Vegas lavender blooms 4–6 weeks earlier than national averages. Begin daily monitoring from April 1st. Read your plants — not the calendar.
Outro	Next clip: Temperature and time of day.

E2-2Temperature, Time of Day & Your Harvest Window3 min

📍 Lavender field, early morning

Learning objectives

Explain why morning harvesting produces better oil.
Use scent as a quality indicator.

Scene / Visual	Narrator / On-screen text
Title card	E2 · Clip 2 of 2: When to Cut Each Day
Host at lavender, 6:30am	Essential oils are volatile — they evaporate in heat. In Las Vegas in May, air temperature can reach 100°F by 11am. A field harvested at 2pm has measurably lower oil content than the same field harvested at 7am.
Host checks dew on plant	Harvest after overnight moisture has dried from the plant — usually by 7–8am. Wet plant material dilutes the oil and creates water separation problems during distillation.
Host crushes plant material, smells it	Use your nose. At peak oil content, crushing a small amount between your fingers releases an immediate, intense sweet-floral fragrance. Past peak, the scent becomes more camphorous — sharper, less sweet. Train your nose to notice the difference.
ON SCREEN: Harvest Window Summary	Best: 6am–10am · After dew dries · 25–50% bloom · Fragrance: intense sweet-floral · Temperature: below 90°F
Outro	Next: Module E3 — Cutting, bundling, and drying.

E3-1Cutting & Bundling Lavender4 min

📍 Lavender field during harvest

Learning objectives

Cut lavender correctly without damaging the crown.
Bundle stems for drying or distillation.

Scene / Visual	Narrator / On-screen text
Title card	E3 · Clip 1 of 2: Cutting & Bundling
Host with harvest sickle	Use a sharp curved harvest sickle or clean pruning shears. Whatever you use, it must be sharp. Tearing cuts are harder on the plant and slower for you.
Close-up: correct cut placement	Cut each stem 6–8 inches below the flower spike, through the green leafy portion. Never cut into or below the woody crown at the base. Always leave at least 4 inches of green growth below your cut.
Host works through a row	Work one row at a time. Gather stems in your non-cutting hand as you go. Work in the early morning — in full sun above 90°F, cut lavender loses oil rapidly.
Host bundles with rubber band	When you have 50–100 stems, band them at the base with a rubber band — not twine. Rubber bands contract with the bundle as it dries. Twine goes slack and falls off.
Host brings bundle to shade	Move cut material to shade within 30 minutes. The oil leaves the plant from the moment you cut it. Speed to shade — and then to the drying rack or still — preserves your product.
Outro	Next clip: Drying versus fresh distillation.

E3-2Drying Bundles vs. Fresh Distillation3 min

📍 Drying area and distillery entrance

Learning objectives

Hang bundles for dried product.
Know the 24-hour window for fresh distillation.

Scene / Visual	Narrator / On-screen text
Title card	E3 · Clip 2 of 2: Dry or Distill?
Host at hanging bundles	For dried product: hang upside down in a cool, shaded, well-ventilated space. Upside-down keeps spikes straight. In Las Vegas summer with low humidity, expect drying in 5–7 days.
Host snap test for dryness	Dryness test: stems should snap cleanly rather than bending. If they still bend, give them more time. Never store incompletely dried bundles — mold can develop in dense flower heads.
Host checks bundles for mold	Check bundles every two days. If you find mold, separate affected bundles immediately and increase airflow.
Host at distillery entrance	For essential oil: process fresh. Fresh plant material yields more oil per pound than dried. Process same day if possible. 24 hours maximum.
ON SCREEN: Fresh vs. Dried Yield	Fresh: 0.8–1.5 ml per lb (L. angustifolia). Dried: 0.5–1.0 ml per lb. Fresh is worth the urgency.
Outro	Next: Module E4 — How steam distillation works.

E4-1Steam Distillation — The Science4 min

📍 Distillery with diagram

Learning objectives

Explain the four steps of steam distillation.
Define hydrosol and describe its value.

Scene / Visual	Narrator / On-screen text
Title card	E4 · Clip 1 of 2: The Science
Host at diagram	Steam distillation uses water vapor to extract volatile aromatic compounds from plant material, then separates the oil from the water. Four steps.
Diagram: boiler	Step one: water in the boiler is heated to produce steam. That steam rises into the chamber holding the lavender.
Diagram: steam through plant	Step two: steam passes through the lavender, absorbing the volatile oil compounds — linalool, linalyl acetate, and dozens of others — from the plant cells.
Diagram: condenser	Step three: steam and oil vapor travel through a coiled tube submerged in cool water — the condenser. They condense back into liquid form.
Diagram: separator vessel	Step four: the liquid enters a separator vessel. Essential oil floats on top. The water — hydrosol — stays below. Draw them off separately.
Host holds hydrosol vial	Hydrosol is not waste. It contains water-soluble aromatic compounds — gentle, fragrant, usable in cosmetics, as a room spray, or in the kitchen. Collect and store it separately.
Outro	Next clip: Temperature, yield, and what can go wrong.

E4-2Temperature, Yield & What Can Go Wrong4 min

📍 Distillery

Learning objectives

Explain how heat affects oil quality.
Calculate batch yield rate.

Scene / Visual	Narrator / On-screen text
Title card	E4 · Clip 2 of 2: Temperature & Yield
Host at still	Temperature control separates good distillation from poor distillation. The goal is gentle, steady steam — not an aggressive rolling boil.
ON SCREEN: Problems from High Heat	Aggressive boiling: pushes water into condenser → dilutes oil. Damages heat-sensitive top note compounds → flat oil. Can crack seals. Always: medium heat, consistent steam.
Host shows correct drip rate	Correct output from the condenser: a steady drip — not gushing, not trickling. Gushing means too hot. Trickling means heat is too low or condenser water not cold enough.
Host calculates yield	Yield tracking: oil volume in ml divided by fresh plant weight in lbs = ml per lb. Example: 12 ml oil from 10 lbs = 1.2 ml per lb. Track across the season — improvement shows up in the data.
Host explains low yield causes	Low yield causes: late harvest, afternoon harvest, dried instead of fresh material, under-packed still, poor seal losing steam, condenser not cold enough. Each is fixable once you identify it.
Outro	Next: Module E5 — Operating the still.

E5-1Pre-Run Inspection & Loading the Still4 min

📍 Distillery

Learning objectives

Complete a pre-run inspection.
Load the still for even steam extraction.

⚠ Safety — required before operating equipment

The still operates under steam and heat pressure.
Never leave a running still unattended.
Know the emergency shutoff procedure before starting.

Scene / Visual	Narrator / On-screen text
Title card	E5 · Clip 1 of 3: Pre-Run & Loading
ON SCREEN — SAFETY	SAFETY: The still operates under steam pressure and heat. Know the emergency shutoff before you start. Never leave a running still unattended.
Host and Nectar Life partner at still	Every run starts with the same pre-run inspection. Five minutes. Non-negotiable.
Host checks gaskets	Inspect all gaskets and O-rings for cracking or hardening. A failed seal loses steam and oil, and can cause burns. If a gasket looks questionable, replace it.
Host fills boiler with filtered water	Fill the boiler with clean filtered or reverse-osmosis water. Las Vegas tap water scales equipment and can affect the oil's aroma. Record water volume in your batch log.
Host loads lavender loosely	Load lavender loosely — you want steam to pass through evenly. Tight packing creates hot spots and uneven extraction. Fill to about 80% of chamber capacity.
Host places distribution plate	Place the distribution plate at the bottom of the chamber to keep plant material above the boiler water level. Direct contact with boiling water can scorch plant material.
Outro	Next clip: Running the still.

E5-2Running the Still — Start to Finish5 min

📍 Distillery during live run

Learning objectives

Start, monitor, and correctly end a run.
Recognize signs the run is complete.

Scene / Visual	Narrator / On-screen text
Title card	E5 · Clip 2 of 3: The Run
Host seals chamber, starts heat	Seal the chamber securely. Start heat on medium — building to steady steam, not an instant boil. Allow 10–15 minutes to reach operating temperature.
Host watches condenser outlet	First output appears within minutes of reaching temperature. Start your timer when you see consistent flow — this is your run start time.
Host checks condenser temperature	The condenser outlet tube should feel cool throughout the run. If it's warm, increase cooling water flow. A warm condenser means incomplete condensation and oil loss.
Host watches separator vessel	Watch the oil accumulate in the separator vessel. 70–80% of your oil comes out in the first 20–30 minutes. The rate slows after that.
Host demonstrates end-of-run signs	End the run when: oil layer has stopped growing and output smells more watery than floral. Turn off heat. Do not open the chamber while still under pressure — wait 10–15 minutes for it to cool.
Host collects oil and records data	Draw off the hydrosol from the bottom of the separator vessel. Transfer the essential oil to amber glass vials immediately. Record: run time, oil yield in ml, hydrosol yield, and observations.
Outro	Next clip: Post-run cleanup.

E5-3Post-Run Cleanup & Equipment Care3 min

📍 Distillery cleanup

Learning objectives

Clean the still correctly after each run.
Store equipment for the off-season.

Scene / Visual	Narrator / On-screen text
Title card	E5 · Clip 3 of 3: Cleanup
Host begins cleanup immediately	Clean up immediately after every run while everything is still warm and residues are easy to remove. Oil residue left in equipment oxidizes and will contaminate your next batch.
Host rinses all components	Disassemble and rinse all components with clean hot water. No soap in the boiler or chamber — soap residue is nearly impossible to fully remove and will taint oil.
ON SCREEN: End-of-Season Deep Clean	Run a cleaning distillation with water and 2 tbsp white vinegar. Removes mineral scale and oil residue. Disassemble fully, dry completely, inspect all gaskets before storing.
Host dries and inspects gaskets	Dry every component before reassembling or storing. Moisture trapped inside equipment breeds mold and accelerates corrosion.
Host stores equipment covered	Store in a cool, dry, covered location away from direct sun. Label each component if disassembled — you want to set up quickly at the start of next season without hunting for parts.
Outro	Next: Module E6 — Quality control and batch records.

E6-1Evaluating Oil Quality3 min

📍 Lab area with vials

Learning objectives

Evaluate lavender oil for color, clarity, and scent.
Identify signs of poor quality and their causes.

Scene / Visual	Narrator / On-screen text
Title card	E6 · Clip 1 of 2: Quality Evaluation
Host with vials resting 48 hrs	Don't evaluate freshly distilled oil immediately. Let it rest, sealed, for 24–48 hours. The dissolved gases and trace water that alter the aroma clear out. The true scent reveals itself after resting.
Host evaluates color	Color: pale yellow to nearly clear is correct for L. angustifolia. Cloudy oil likely has water content — let it settle. Green tint can mean stem material was included in the distillation.
Host smells two vials: good vs poor	Premium true lavender: sweet, floral, herbal, slightly woody. Strongly camphorous or sharp = late harvest or lavandin. Flat or "cooked" smell = distillation temperature too high. These distinctions come with experience.
ON SCREEN: Quality Issues & Causes	Camphorous → harvest too late. Flat/cooked → heat too high. Cloudy → water content. Weak → late harvest or dried material. Off-odor → contaminated still.
Outro	Next clip: Storage, labeling, and batch records.

E6-2Storage, Labeling & Batch Records4 min

📍 Storage area and batch log

Learning objectives

Store essential oil for maximum shelf life.
Complete a batch record with all required fields.

Scene / Visual	Narrator / On-screen text
Title card	E6 · Clip 2 of 2: Storage & Records
Host at storage area with amber vials	Essential oil degrades with UV light, heat, and oxygen. Always store in amber glass — not clear, not plastic. Seal tightly after every use.
Host shows correct storage location	Store in a cool, dark cabinet, ideally below 65°F. Properly stored lavender oil: 2–3 year shelf life. Improper storage: months.
Host labels a vial	Label every vial immediately: batch date, lavender variety, yield in ml, your initials. Never leave an unlabeled vial — multiple batches look identical.
Host at batch log	Batch log required fields: date · variety · weight of fresh material (lbs) · run start and end time · oil yield (ml) · hydrosol yield · bloom stage at harvest · days after harvest before processing · notes.
Host points to trends across entries	Over a full season, the batch log tells a story: which weeks produced best yields, how harvest timing correlated with quality, where technique improved. This record is also part of your OJL documentation for Competency L.
Host closes log, looks to camera	Every milliliter you produce represents a skill you built — timing, technique, care, and attention. Keep the record well.
FINAL OUTRO CARD	End of Course E. Congratulations on completing all RTI video modules.

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Appendix — Filming Calendar

8 windows

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Schedule filming during the correct season to capture authentic on-farm footage.

Month / Window	Clips to film
Jan – Feb	B1-1 · B1-2 · B2-1 · B2-2 · B3-1 · B4-2 · B5-1
Mid-March	B4-1 (citrus — after frost risk)
April – May	E1-1 · E1-2 · E2-1 · E2-2 · E3-1 · E3-2
May – June	E4-1 · E4-2 · E5-1 · E5-2 · E5-3 · E6-1 · E6-2
May – July	A2-1 · A2-2 · A3-1 (active pest season)
July – Aug	A5-1 · A5-2 (monsoon season footage)
Oct – Nov	C4-1 · C4-2 (fall bed prep and cover crops)
Year-round	A1-1 · A1-2 · A3-2 · A4-1 · A4-2 · B5-2 · C1-1 · C1-2 · C2-1 · C2-2 · C3-1 · C3-2 · D1-1 · D2-1 · D2-2 · D3-1 · D3-2 · D4-1 · D4-2 · D5-1 · D5-2

Farm Worker / Farm Manager
Apprenticeship Curriculum

Program Overview

Training Locations

Rose Creek Farms — Site Map

Annual Crop Calendar

All Crops & Specialties

Monthly Curriculum Calendar

OJL Work Process Schedule

Related Technical Instruction (RTI)

Tree Pruning Step-by-Step Guide

Before You Begin — Tool Preparation

Peach & Plum — Heavy Annual Pruning

Apricot — Light to Moderate Pruning

Apple & Pear — Spur Pruning

Citrus — Minimal Pruning

Pomegranate

Roses

Lavender Harvest & Distillation Guide

Phase 1 — Pre-Harvest Preparation

Phase 2 — Harvesting

Phase 3 — Drying or Immediate Distillation

Phase 4 — Steam Distillation Process

Phase 5 — Quality Control & Storage

Behavioral Competency Standards

Wage Schedule & Program Compliance

Video Curriculum