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

Upon completion, students 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
  • Discuss various types of gardens and their applications in both commercial and residential settings

Grade Basis: L
Credit Hours: 3