Horticulture

This course is an introduction to basic soil science, plant anatomy and physiology, diseases, and pests as it pertains to agricultural and ornamental plants. Students will learn basic plant growth, organization, function, adaptations, and reproduction along with basic soil composition and how it affects plant growth and health.

This course provides students with the knowledge and tools necessary to identify various pests found in specialty crops. Subjects covered include – pest identification techniques, pest-scouting methods, sampling techniques, and economic thresholds.

Foliage Plant Identification is designed to give students a background to the tropical plants that are commonly sold in the floral and greenhouse industry. Students will learn to identify plants by common and scientific name and will learn how these plants can be used indoors and in the outdoor landscape.

Production and physiological principles involved in growing fruit and vegetable crops will be discussed. Emphasis will be placed on plants suitable for marketing at roadside and farmers’ markets.

This course will provide students with a clear perspective on vegetable farm management, field operations, soil fertility, season extension, pest management and marketing of sustainable agriculture in our local and global communities. Students will be introduced to sustainable agriculture focusing on production that renews resources.

Good Agricultural Practices (GAP) prevents the public from illness and protects farm businesses from the economic consequences of food contamination. Sanitary operational practices are necessary for the production of safe, wholesome vegetables. This course will discuss strategies that can be put in place to reduce the risk of microbial contamination on the farm.

Course will focus on the development, organization, infrastructure, and operation of production greenhouses while examining different greenhouse structures. Production techniques such as watering, fertilizing, growth regulators, and insect and disease identification and control will be covered.

This course deals with owning and operation of a retail flower shop. Objectives are to make students aware of business challenges and to help develop a marketing prospective that meets consumer demands today.

Garden Planning will explore the history of gardens and provide students with a background in types of gardens. Students will gain experience in measuring plots, using color in the garden, choosing proper plants for the site and proper spacing of plants. Students will be required to design a formal and informal style garden for a residential site and a formal and informal garden for a public garden.

An intensive examination of a research topic in horticulture. The subject of investigation is designed to meet the specific needs of individual students on an independent study basis.

An internship is required of most AAS programs. This course is available to AA and AS students as well. The students combine course learning with practical, professional work experience in their chosen field of study. The employer does an evaluation of the work experience: The faculty advisor supervises the students; the students are required to complete a project assigned by the faculty advisor. A minimum of 40 hrs of work is required to earn one credit. A grade of S/U is given by the faculty.

Course provides students with hands-on experiences within the different aspects of the Horticulture Industry that happens primarily during the Fall. Students will apply concepts discussed in the various Horticulture courses offered in the Horticulture Program. Students will work directly with production, daily operations, and management in greenhouse technology, Specialty crops, hydroponics, aquaponics, pest management and herbaceous landscape. Course study will be based on common activities performed during the Fall season.