The course aims to prepare professional technicians capable of autonomously or collaboratively undertaking technical, organizational, and coordination functions in agricultural enterprises, related companies, or as individual practitioners. These activities pertain to the agricultural, agri-food, or rural tourism sectors with a focus on implementing and managing organic production systems. This involves adopting and applying specific cultural methods and practices in strict compliance with established principles, regulations, and legislation. It also addresses meeting consumer demands related to sustainability, quality, and food safety.