Manage a Herb Farm
Manage a Herb Enterprise
Study Herbs and How to Run a Herb Business
This course trains people to be managers or owner operators of herb businesses, either farms, nurseries or businesses handling herb products (eg. dried or fresh produce, oils and essences, crafts, medicines). It develops the skills needed to manage a herb business, and knowledge about identification, growing, processing and marketing herbs and herb products. The 900 hr course also devotes a considerable amount of time to "getting to know" the industry, its current state and its future potential areas of opportunity.

This course is internationally accredited through I.A.R.C.

There are three parts to this course as follows:

This involves five core units (approx 300 hrs in total) which are common to all streams of this Advanced Certificate VBS001. These are Communications, Management, Office Practices, Marketing and Business Operations.

This involves three herb modules/units (approx 300 hrs in total).

These should be Herb Culture plus 2 others selected from:  Lavender, Culinary Herbs, Medicinal Herbs, Scented Plants and Aromatherapy.


200 hours of learning in the real world.

See below for details on all three parts of this course


This involves four core units which are common to all streams of this Advanced Certificate C12CN001. These are Management, Office Practices, Marketing and Business Operations.

Develops basic office skills covering use of equipment, communication systems (telephone, fax, etc) and office procedures such as filing, security, workplace organisations, etc.

Develops knowledge of basic business operations and procedures (eg. types of businesses, financial management, business analysis, staffing, productivity, etc) and the skills to develop a 12 month business plan.

Develops knowledge of management structures, terminology, supervision, recruitment and workplace health and safety.

Develops a broad understanding of marketing and specific skills in writing advertisements, undertaking market research, developing an appropriate marketing plan and selling.


Herb Culture Module

This course is divided into 12 units, each containing one or more lesson.

Unit 1: Introduction To Herb Culture

Lesson I Introduction to herbs - classification of herbs; use of a botanical key

Lesson II Cultural techniques - planting, drainage, feeding, mulching, composting, pruning

Lesson III Propagation techniques - propagation mixes, growing structures, cuttings, seed, separation and division, layering

Lesson IV Identification of plant health problems – pests, disease, frost, heat, water stress


Unit 2: Using Herbs

Lesson I Processing and uses of herbs - medicinal, culinary, perfumes, dyes, oils, distillation

Lesson II Harvesting and storage – drying; freezing, fresh storage, when and how to harvest

Unit 3: The Mints (Lamiaceae)

Lesson I Mentha species - peppermint, spearmint, applemint, wintermint, pennyroyal, corsican, ginger mint etc.

Lesson II Lavender (Lavendula varieties) and thyme (Thymus).

Lesson III : Assorted Lamiaceae varieties: Lemon Balm, Hyssop, Rosemary, Bee Balm (Monarda), Basil, Savory, Marjoram, Sage.

Unit 4: The Daisies (Asteraceae)

Lesson I : Artemisia species...Southernwood, Wormwood, Tarragon, Mugwort.

Lesson II : Miscellaneous Asteraceae: Chamomile, Tansy, Safflower, Costmary, Yarrow, Calendula, Dandelion etc.

Unit 5: The Parsley Family (Apiaceae)

Lesson I : Parsley, Coriander, Dill, Caraway, Angelica, Cumin, Fennel, Lovage, Sweet Cicely

Unit 6: The Onion Group

Lesson I : Chives, Leek, Garlic chives, Tree onion, Welsh onion, etc.

Lesson II : Garlic

Unit 7: Other Herbs

Lesson I : Rosaceae (Rose, Burnet, Strawberry, blackberry, etc)

Lesson II : Miscellaneous: Lemon grass, Lemon verbena, Bay, Sorrel, Dock, Juniper, Horseradish, Evening Primrose, etc.

Lesson III : Scented Geraniums; Australian Natives, Eucalyptus and Others

Unit 8: Pests & Diseases

Lesson I : Companion Planting

Lesson II : Natural Pest Control: Herb sprays, biological control, etc.

Unit 9: Landscaping

Lesson I : Landscape Design Principles and Practices: How to draw a landscape plan

Lesson II : Home Gardening With Herbs; Cottage gardens, hedges & borders, tubs, baskets, kitchen gardens, herb lawns, herb indoor plants.

Lesson III : Public Landscaping: Historic herb grdens (Knot gardens etc), herbs for low maintenance & colour in parks..etc.

Unit 10: Herb Farming 1

Lesson I : Establishing & Operating a Herb Nursery: Open ground vs container growing, nursery layout, potting soils, pots and labels, marketing, etc.

Unit 11: Herb Farming 11

Lesson I : Establishing & Operating a Herb Farm: Soil Preparation and management (plastic mulch, organic mulches, cultivation), row cropping.

Unit 12: Herb Farming 111

Lesson 1 : Evaluating Herb enterprises, assessing market demand. Deciding how to proceed.

Medicinal Herbs Module

There are eight lessons as follows:

  1. Introduction to Medicinal Herbs
  2. Culture of Medicinal Herbs
  3. History
  4. Main Medicinal Herbs
  5. Herbal Remedies
  6. Preparing Herbal remedies
  7. Poisonous Plants
  8. Developing a Production Plan


  • Distinguish between medicinal herbs in cultivation including twenty-five different genera and fifty different varieties.
  • Discuss the history of medicinal herb usage.
  • Compare the chemical components of different medicinal herbs in terms of their general affect on the human body.
  • Prepare simple and safe herbal remedies in a domestic situation.
  • Explain the potential dangers involved in dealing with plants.
  • Prepare a schedule of cultural practices for a medicinal herb crop.
  • Develop a production plan for a medicinal herb crop.

Culinary Herbs Module

There are eight lessons as follows:

  1. Introduction to Medicinal Herbs
  2. Culture of Medicinal Herbs
  3. History
  4. Main Medicinal Herbs
  5. Herbal Remedies
  6. Preparing Herbal remedies
  7. Poisonous Plants
  8. Developing a Production Plan



This is the final requirement that you must satisfy before receiving your award.

There are two options available to you to satisfy this requirement:

Alternative 1.

If you work in the industry that you have been studying; you may submit a reference from your employer, in an effort to satisfy this industry (ie. workplace project) requirement; on the basis of RPL (ie. recognition for prior learning), achieved through your current and past work experience.

The reference must indicate that you have skills and an awareness of your industry, which is sufficient for you to work in a position of responsibility.

Alternative 2.

If you do not work in the relevant industry, other options exist. You can study standard modules such as Research Projects or Workplace Projects; attend conferences or trade shows, or do voluntary work.


Enrolment fee does not include exam fees