2021-2022 Undergraduate Catalog 
    
    May 18, 2024  
2021-2022 Undergraduate Catalog [ARCHIVED CATALOG]

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HORT 245 - Vegetable and Herb Production: Summer



2.0 Credits
This course focuses on season extension, harvesting and storage, cover cropping, and an analysis of crop production results and resource conservation values. 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:

  1. Select and manage bioregionally and seasonally appropriate fall and over winter crops for a variety of soil preparation, plant growing, and cover cropping methods.
  2. Create and implement polycultural intercropping and succession planting plans and schedules within crop rotation and season extension systems for four season production.
  3. 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.
  4. Demonstrate vegetable and herb greenhouse propagation, transplanting and direct seeding, growing, and harvesting and storage techniques while managing limiting factors.
  5. Analyze and evaluate the crop production results and resource conservation values of diverse designs, plans, methods, techniques, and management.



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