HORT 245 - Summer Vegetable Garden

4.0 Credits
Cultivate, harvest and market organic vegetable crops with an emphasis on biointensive practices including irrigation, pest management, crop training, harvesting techniques and marketing avenues. Prerequisite: HORT 102 or instructor permission.

Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

Analyze, synthesize, integrate, and evaluate ideas and information from multiple perspectives in order to maintain friable, hydrated, and nutritive soil conditions for sustainable, organic vegetable production. [REASON]
Identify and describe appropriate marketing techniques and venues. [REASON]
Apply appropriate tools, techniques, and technology to manage potential pest organisms for sustainable, organic vegetable production. [ACT]
Demonstrate skills and knowledge of crop scheduling and the implementation of sustainable vegetable harvest techniques for maximum yield. [ACT]