PLHRT 3500

PLHRT 3500

Course information provided by the Courses of Study 2022-2023.

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.

Prerequisites/Corequisites Prerequisite: PLSCI 1101, PLSCS 2600, or equivalent.

Course Attribute (CU-SBY)

Comments Two Saturday field trips planned for early in the semester. Students are responsible for cost of their meals. Offered in even-numbered years only.

  • Describe the scale of the vegetable industry from the local to international markets and the challenges facing producers.
  • Appraise how successful vegetable production is related to soil health, cultural practices, pest management and marketing and develop a farm plan that considers all aspects of production and marketing for one vegetable crop.
  • Demonstrate the ability to diagnose common vegetable problems and offer solutions.
  • Develop the ability to grow a wide variety of vegetables either commercially or as a gardener.

View Enrollment Information

Syllabi: none
  •   Regular Academic Session.  Combined with: PLHRT 5500

  • 3 Credits Graded

  • 16974 PLHRT 3500   LEC 001

  • Instruction Mode: In Person
    Prerequisite for undergraduate students: PLSCI 1101, PLSCS 2600, or equivalent.
    Two Saturday field trips planned for early in the semester; students responsible for cost of their meals.