TAKE THE JOURNEY OF SEEING WITH NEW EYES!
http://treeyopermaculture.com/permaculture-design-courses-pdc/pdc-europe-portugal-2015/
Dates: August 1st-13th, 2016 (Day Before arrival and departure that midday or the next anytime)
July
PDC dates at Terra Alta coming soon as well
Location: Terra Alta, Almoçageme, Sintra, Portugal
Facilitators: Doug Crouch, Pedro Valdiju, Henrik Ellenbrock with guest speakers
Language used: English (with help to translate unknown words whenever needed)
Course Fee: 700€
Early Bird Discount: 600€ now until March 21st
650€ March 21st until June 21st
****includes camping accommodation and all meals that are delicious and homemade with a focus on organic and local****
For more information and to register contact Pedro at the following:
terraltapdc@gmail.com
THE COURSE: Format and Content
The course will be an 80-hour
Permaculture Design Certificate Course spread out over 14 days. This ample time allows students to digest the material, get hands-on
experience and work thoroughly on the final design
project and presentation. The course will be certified through TreeYo
Permaculture as we are guided by
Bill Mollison’s curriculum that comprises the 14 chapters of his book “Permaculture: A Designer’s Manual”. Our schedule reflects this commitment and has a strong emphasis on how the design principles and process influence site develop and systems management while always acknowledging the people care side of it all. This course will help you gain confidence in setting up
land based designs but also the inextricable link with creative integration of humans. We will cover the following topics throughout the course:
Ethics, Principles, and Methods of Permaculture Design
Pattern Understanding: Interpretation and Application
Climatic Factors: Broad Climatic Zones and Microclimate – Effects on Landscape and Design
Water: Harvesting, Conservation, Purification, and Revitalization
Trees and their Energy Transactions: SoilWaterTrees
Soils: Classification, Food Web, and Restoration
Aquaculture: Food Web, Aquatic Plants, Chinampas, Tyre Ponds, Water Quality Parameters
Animal Systems: Integrate worms, chickens, goats, and many other animals in your design
Strategies for Tropical, Dry-land, and Temperate Climates: Influences on Vegetation, Housing, and Earthworks
Introduction to Natural Building: Earth as a Building Material
Fermentation and Nutrition: Sauerkraut, Kimchi, Sourdough Bread and Pickles
Local Food Systems: CSA-Community Supported Agriculture, Cooperatives, Food-Coops
Social and Economic Permaculture: Bio-Regional Organisation, Living in Communities, Transition Towns and Local Resiliency
And last but not least: Lot´s of laugh, fun and happy faces, music, music, music, a sound journey, drumming, dancing – in the mud and around the bonfire, trips to the nearby beaches, yoga, group activities and lot’s of work! A Transformation of Your Life is guaranteed at this one of a kind seaside project!
FINAL DESIGN PROJECTS
The course will end with the required student design projects that will utilize the landscape around Terra Alta, which is where participants camp. By using an actual physical site for the design projects, students will gain the experience of completing a full design from walking the land during the initial assessment to mapping and measuring to client interviews and final presentations.
The process behind the design project increases learner retention through immediate application and direct practice of learned skills while offering a means to evaluates students’ comprehension of the course. Successful, effective, and certified Permaculture designers are accelerated in this course for a future of meaningful work and regenerative practices.
The final design project is also considered to be a direct hands-on project because students will be engaged in a process that will yield a viable design proposal and it is a design course after all. Our commitment to practicing the design principles throughout the course process itself reinforces the theory and lecture sessions. Concurrently, to bring the material alive the course is facilitated so that numerous learning styles are supported. We honor diversity as one of our teaching techniques is through design exercises that compliment the lecture material, demonstrates the design process, and adds to the fun atmosphere.
For more information about our past courses visit the following page: Previous TreeYo Courses. Be sure to take special note of the past courses at Escola da Terra/ Terra Alta.
The HANDS-ON SEGMENT:
Another integral part of the course is the hands-on segment because it integrates the techniques directly to your body. Proposed hands-on segments for the course are:
Hot Compost Pile Making and turning throughout the course to address fertility maintenance
Small-scale Earthworks to address rainwater runoff issues and feed associated plantings
Natural Building Project on a small scale
Plant Propagation as a way to learn different techniques to quickly fill up a site with useful plants at a low cost
Food Fermentation as a way to connect food production with culture with health and season extension (and we get to eat and drink them!!!)
Final Design Project for immediate application and direct practice of learned skills
The TEACHERS and HOSTS
Doug Crouch: With eleven
PDC courses already under our belt at the outstanding community of Escola da Terra and Terra Alta, TreeYo Permaculture facilitator Doug IMG_4095Crouch will be putting on the annual course for 2016 combined with Pedro Valdiju, his long running teaching partner in Portugal. Doug will continue as the main facilitator of this year’s course. His formal background is in ecology and has been practicing and teaching Permaculture for ten years in different parts of the world covering all climatic zones. He holds a Diploma in Permaculture Education which demonstrates his commitment to crafting his creative facilitation style. Because Portugal is the longest running host site for TreeYo, the local support team is quite familiar with the TreeYo facilitation style and process. To view some of the presentation you can expect during the course via PowerPoint, please visit Doug’s slideshare account at the following: www.slideshare.net/DougeCrouch
Official Bio:Trained as both a Permaculture Designer and Fish and Wildlife Manager, Doug has extensive knowledge surrounding landscape planning and food production systems. This regenerative design and implementation work spans the globe ranging in contexts and climates including tropical agro-forestry, Mediterranean organic
gardening, and temperate suburban edible landscaping. To facilitate this work he founded TreeYo Permaculture thus building off his other formal training in small business management. Incorporating this knowledge and experience into
sustainability educational programming has now become Doug’s main focus as he continues his ecological design and holistic development in various ecosystems.
Pedro Valdiju, our host and one of the leaders of the community, will be sharing with us his passion for people care,
bees, and
appropriate technology as well as his inspirational attitude and unique perception of life.
This year he will continue his evolution as a permaculture facilitator and take a more active role in teaching sessions as well as blessing us with his sound journey creation talents to enrich the overall experience. Doug and Pedro work in a partnership to facilitate the unique design project of the Terra Alta/ TreeYo PDC that is hosted annually for the last seven years. BY working together for so long they have built a great supporting interaction and dynamic teaching team.
Guest Speakers: In every course we like to invite specialists in their area to teach topics related to Permaculture. A couple of past students will be joining us for some specialized session and the overall facilitation and hosting of the course. Its a great way to share and exchange and see the growth of old students.
The kitchen team: Furthermore, the organic food prepared by community members is always a huge hit, not only because it is delicious and nutritious, but because it is freshly prepared by hand everyday with care and a smile. We also help to stimulate the local food economy by purchasing what ingredients are not grown at Terra Alta from the local organic “Cooperativa” and other local producers and processors.
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