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Tree Fruit and Vegetable Management
FRUIT/VEG PROD
CLASS CODE: AGRON 310 CREDITS:  3
DIVISION: AGRICULTURAL AND LIFE SCIENCES
DEPARTMENT: AGRICULTURE BUSINESS SCIENCE & TECHNOLOGY
GENERAL EDUCATION: This course does not fulfill a General Education requirement.

CATALOG DESCRIPTION: This class offers up-to-date introductory tree fruit and vegetable management curriculum, which will enhance the student's ability to engaged in the tree fruit or vegetable management industry. This course will show the student the importance of fruit and vegetable crops in U.S. agriculture, and their contribution to the national economy and the human diet. It will improve their knowledge of the history, classification, culture, physiological principles, post-harvest handling and marketing for the various crops. (F)
DESCRIPTION: This class is intended to offer up to date introductory tree fruit and vegetable management curriculum, which will enhance the students ability to become engaged in the tree fruit or vegetable management industry. This course will show the student the importance of fruit and vegetable crops in U.S. agriculture, and their contribution to the national economy and the human diet. It will improve their knowledge of the history, classification, culture, physiological principles, post-harvest handling and marketing for the various crops.
TOPICS: The first half of this class will consist of Tree Fruits and the second half Vegetables.
OBJECTIVES: This class is intended to offer up to date introductory Tree Fruit & Vegetable Management curriculum, which will enhance the students ability to become engaged in the Tree Fruit or Vegetable Management industry. The lessons learned in this course are directly transferable to commercial or non commercial production. Therefore, the knowledge acquired can be used in the work place or at home in our back yards.

Upon completion of this course students will: Appreciate the importance of fruit and vegetable crops in U.S. agriculture, and their contribution to the national economy and the human diet.

Improve their kowledge of the history, classification, culture, physiological principles, post-harvest handling, and marketing of selected fruits and vegetables.

Use their knowledge to think critically regarding the environmental and cultural requirements of a crop.
REQUIREMENTS: Because this course is approached from a management position, previous course work in botany, entomology, soils, irrigation, machinery, weeds and general business classes will all enhance the students ability to maximize this experience.
PREREQUISITES:
OTHER:
EFFECTIVE DATE: July 2002