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Dec 26, 2024
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HORT 2300 - Vegetable Crop Production
This course introduces students to the concepts, processes, and skills needed to plan, start, cultivate, maintain and harvest a variety of vegetable crops. Students will gain understanding and experience in many approaches to sustainable agriculture related to vegetable production. They will evaluate techniques to preserve soil fertility and reduce water use. Students will also explore the challenges and opportunities in participating in the international, national and local vegetable markets.
Prerequisites:
AECL 1000 Agroecology, BIOL 1010 General Biology I or HORT 1005 Plant Science
Co-requisites:
none
Minimum Student Competencies
Upon completion of HORT 2300 Vegetable Crop Production, the student will:
- Compare the cultivation requirements for different vegetable varieties.
- Evaluate the effects of different cultivation practices on soil fertility, water use, pollution, animal diversity, diseases and pests, and vegetable productivity.
- Examine market trends to predict economic value of different vegetable crops.
- Discuss food safety as it relates to farming and the distribution of vegetables.
- Predict how microclimates, regional climates, and seasonal changes will affect current and future crop production strategies.
- Determine the importance of pollinators, both native and introduced, to vegetable reproduction and fruit production.
- Distinguish between patented and heritage seed sources.
- Investigate the development, use and impact of genetically engineered crops.
General Education Requirement: none
Credits: 3
Instructional Method Separate Lecture and Lab
Contact Hours: 4 hrs/wk
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