Description
A study of commercial and home cultivated food crops including various vegetables, fruits, and nuts. Topics address planting, maintenance, harvest, and storage of the various crops.
32 lecture hours + 32 laboratory hours.
At the conclusion of the course a student will be able to: Demonstrate the ability to plan, design, and plant a vegetable garden or small fruit orchard and properly cultivate, fertilize, water, and harvest the garden or orchard; and discuss various types of gardens and their applications in both commercial and residential settings