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May 02, 2024
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HORT 245 - Vegetable, Herb, and Flower Production III
2.0 Credits
Prepare the growing area and propagate, plant, cultivate, and harvest a diverse crop of organic vegetable, herb, and flower crops suitable for the Pacific Northwest with an emphasis on biointensive, polycultural systems.
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]
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