HOR-142 – Fruit & Vegetable Production
Credit Hours: 2.00
This course introduces the principles and techniques of growing fruits and field-grown vegetables. Topics include site selection, proper varietal selection, nutritional values, cultural techniques, harvesting and marketing, and insect and disease control. Upon completion, students should be able to demonstrate an understanding of the principles related to the production of selected fruits and vegetables.
Classroom Hours: 1.00
Lab/Shop Hours: 2.00
Clinical Hours: 0.00