AGR-265 – Organic Crop Production: Spring
Credit Hours: 3.00
This course includes a study of spring organic crop production practices, including vegetables, cut flowers, and culinary and medicinal herbs. Topics include variety selection, production methods, and record keeping procedures for certification. Upon completion, students will be able to demonstrate a knowledge of organic crop production appropriate for the spring season.
Classroom Hours: 2.00
Lab/Shop Hours: 2.00
Clinical Hours: 0.00