PLSCI 5575

Principles of Vegetable Production

Course Description

Course information provided by the 2026-2027 Catalog.

This course introduces the biological, environmental, and managerial foundations of vegetable production, with emphasis on producing high-quality crops for fresh market and processing systems. The course is built around Welbaum's text and moves from production principles (classification, cropping systems, crop establishment, nutrition, irrigation, protected culture, sustainability, and food safety) into crop families, quality, and postharvest considerations. Friday laboratories extend the lecture material through hands-on activities, field and greenhouse observations, equipment demonstrations, and exposure to modern tools used in vegetable production.

Exploratory Studies (CU-SBY)

Last 4 Terms Offered (None)

Learning Outcomes

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

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