HRT 355 Vegetable and Fruit Production

Spring

This course will provide students with a practical introduction to growing vegetable and fruit crops of local importance with an emphasis on organic and sustainable production systems. Lectures will focus on particular species, or group of related species, and will include information on cultivar selection, field preparation, fertility and pest management, cultural practices, and harvesting. Labs will provide hands-on experience in applying these practices in greenhouse and field settings. This course may include off campus field trips during class hours. Prerequisite: HRT 200, HRT 300, HRT 310

4 credit hours