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Sep 20, 2024
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HORT 244 - Vegetable and Herb Production: Spring
3.0 Credits This course focuses on crop cultural requirements, polycultural intercropping, succession planting, crop rotation, and the management of biological competitors. Students practice techniques at the on-campus garden. Be prepared to arrive and depart from field trip sites on your own. Course-level Learning Objectives (CLOs) Upon successful completion of this course, students will be able to:- Select and manage bioregionally and seasonally appropriate summer and fall crops for a variety of soil preparation, plant growing, and cover cropping methods.
- Create and implement polycultural intercropping and succession planting plans and schedules within crop rotation and season extension systems for four season production.
- Discuss the limiting factors to crop growth, such as soil conditions, pollination, pestiferous organisms, and the management practices that integrate soil building, perennial crops, and small animals.
- Demonstrate vegetable and herb greenhouse propagation, transplanting and direct seeding, growing, and harvesting and storage techniques while managing limiting factors.
- Analyze and evaluate the crop production results and resource conservation values of diverse designs, plans, methods, techniques, and management.
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