- Schedule of Classes - June 28, 2022 7:28PM EDT
- Course Catalog - June 28, 2022 7:14PM EDT
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.Outcomes
- 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.
Regular Academic Session. Combined with: PLHRT 5500
Credits and Grading Basis
3 Credits Graded(Letter grades only)
Class Number & Section Details
- MWF Bradfield Hall 105
- Aug 22 - Dec 5, 2022
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.
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