Practical Permaculture: Creative ways of designing and living for a more sustainable future
A two-day experiential course
Saturday 30th June & Sunday 1st July 2012
Facilitated by Daniel Hatfield and Gordon Williams
Venue: Private home and gardens in Railway Avenue, Faulconbridge, NSW 2776
(convenient for train, bus and free on-street parking)
Time: 9.00 am – 5.00 pm
Fee: $150 early bird (until 25th June) or $180 after 25th June
The number of participants is limited to 15 people to facilitate an intensive learning experience.
Join Permaculture teachers, designers & gardeners Daniel Hatfield and Gordon Williams for a weekend of intensive permaculture design, theory and practical workshops for the home gardener or backyard farmer.
Learn how to
Harness Permaculture principles and practical strategies to beat rising food and energy costs
Understand and apply Permaculture design techniques for a healthy, comfortable home and garden
Create your own Permaculture garden design and learn how to bring it to life!
- efficient energy planning and systems
- fundamentals of site design
- climate and microclimate
- landforms, soil and water
- waste resources and systems
- garden layout and design for urban, suburban and cold areas
- orchards and food forests
- animal forage systems and aquaculture
- community strategies for engagement and action including urban food-growing, recycling and economics.
By the end of the course you will have:
A working understanding of permaculture designs and principles.
Ideas and confidence to create your own permaculture design project.
The pre-requisite skills and knowledge to complete a Permaculture Design Course.
A significant portion of the course comprises experiential learning. Practical demonstrations and small group workshops on key permaculture techniques are designed to bring to life and reinforce core theory and concepts.
The course provides a solid grounding in Permaculture theory, combining this with practical skill development through interactive learning experiences and course handouts. A range of learning methods are used including: presentations, video, experiential exercises, and small group activities.
About the teachers
Gordon Williams is a Permaculture consultant and educator currently working in Sydney and the Blue Mountains, NSW, Australia.
Raised in the Blue Mountains, Gordon was able to spend time in the surrounding national parks and bushland where he gained an appreciation for the natural systems within them. His six years of experience as a carpenter has led to a deep understanding of the difference between good and bad building design and construction. As a result of these experiences his passion is to see the built environment blend smoothly into the living surroundings.
Gordon’s journey along the Permaculture path began when he inherited the family kitchen garden. While on the hunt for information on growing food, Rosemary Morrow’s book ” Earth User’s Guide to Permaculture” proved to be a revelation.
Gordon has trained with some of Australia’s most respected Permaculture educators such as Rosemary Morrow, Darren Doherty and Geoff Lawton. He has also worked at the Permaculture Research Institute in both educational and on farm roles.
Daniel Hatfield is a passionate food gardener, educator and permaculturist. He has been working professionally with plants and gardens since 2006, focusing specifically on organic food gardening since 2008. Daniel believes in producing and promoting growing healthy, seasonal and local fruit and vegetables. He describes his practices as ‘beyond organic’. Daniel approaches food gardening from a wholistic perspective, addressing issues at their core, rather than use quick-fix sprays or fertilisers, either organic or inorganic. He enjoys sharing his passion for permaculture and helping people develop confidence and new skills in organic gardening.
Daniel takes his inspiration from the principles of Permaculture, as well as organic farmers such as Eliot Coleman and Joel Salatin. Daniel completed his Permaculture Design Certificate under Geoff Lawton at the Permaculture Research Institute, and holds tertiary degrees in art and photography.
What people are saying
The presenters, Daniel and Gordon, were knowledgeable and friendly. The course was a good mix of practical workshops and theory. The group size worked well and made for a cosy and enjoyable learning experience.
I had read a lot of books but discussing the theories, asking questions and hearing practical examples just helped cement it all. It seems to have stuck better..
Good interactions with the participants, lots of helpful diagrams, reference books and clear and lively delivery from both presenters.
The workshops were tailored really well. The right length, plenty of opportunity to get our hands dirty and a consistent but not overwhelming stream of information to accompany the practical skills.
Lots of fun and really informative. Great to get outside and practice some of the theory. AAA+++
Very good would recommend it to any one interested in growing food
Overall the course was fantastic. Daniel and Gordon were knowledgeable, enthusiastic and willing to share both knowledge and resources. I learnt so much more than I thought possible.
A BIG THANK YOU for the wonderful course, the beautiful venue(s) and the nourishing company. I would highly recommend the course.
The number of places is limited to 15 to facilitate an intensive learning experience. Please complete the booking form below and forward the course fee to D Hatfield, 10 Parkes Crescent, Faulconbridge NSW 2776 by 25th June 2012 for early-bird discount ($150) or by 29th June 2012 for regular payment ($180).
Payment available via bank transfer or credit card (details available on booking) or cheque or postal order payable to Daniel Hatfield.
Cancelled bookings will receive a full refund up until 2 weeks before the course. After that time you are welcome to transfer your booking to another person but the fee will be non-refundable. Please note that this course requires a minimum number of 10 participants to go ahead.
E: email@example.com, P: 0431 383 516