Description
Instruction in small farming techniques with emphasis on horticulture science including comprehensive and profitable guidelines. Topics include herbs, fruits, nut, and vegetable crops.
32 lecture hours + 32 laboratory hours.
At the conclusion of the course a student will be able to: Identify major physical and biological factors that affect crops; utilize innovative production techniques for a small farming operation; demonstrate creative marketing techniques for small farming operations; and design productive and profitable small farming operations.