HORT 211 Fruit & Vegetable Production
(Contact Hours: 4) Students will gain hands-on experience and in-depth understanding of the science and practice of growing fruit and vegetables for food. Students will assess how soil fertility, moisture content, and tilth affect crop establishment, quality, and production. They will also learn how environmental manipulation (e.g., mulch, irrigation, etc.) in controlled and uncontrolled environments affects pest management, crop production, and plant physiology. Students will learn how to schedule crops, prune for desired yield, harvest crops according to food safety protocols, and market crops. Students will gain experience with organic and conventional production and learn the environmental ramifications for both of these methods. Students will also learn when and how to implement crop rotation, cover crops, and season extension practices. Minimum benchmarks will be enforced.