- Schedule of Classes - January 31, 2019 7:14PM EST
- Course Catalog - January 31, 2019 7:15PM EST
Course information provided by the Courses of Study 2018-2019.
Commercial vegetable production from variety selection to postharvest. Topics include crop physiology and culture, soil and pest management, stand establishment, marketing, and history of production. Term project required. Field trips to large-scale conventional, small, diversified, and organic farms are planned early in the semester.
When Offered Fall (offered alternate years).
Prerequisites/Corequisites Prerequisite: PLSCI 1101, PLSCS 2600, or equivalent.
Course Attribute (CU-SBY)
- Understand the scale of the vegetable industry from the local to international markets and the challenges facing producers.
- Develop the ability to grow a wide variety of vegetables either commercially or as a gardener.
- Appreciate how successful vegetable production is related to soil health, cultural practices, pest management and marketing; and develop a farm plan that takes into account all aspects of production and marketing for one vegetable crop.
- Demonstrate the ability to diagnose common vegetable problems and offer solutions.
Regular Academic Session.
Credits and Grading Basis
3 Credits Graded(Letter grades only)
Class Number & Section Details
- MWF Corson-Mudd A106
Prerequisite: PLHRT 1101, PLSCS 2600, or equivalent. Comments: Three Saturday field trips planned for early in the semester; students responsible for cost of their meals.
Disabled for this roster.