AGR 205 - Fruit & Vegetable Production

4 Credit(s)

This course provides students with the knowledge and practical skills needed to successfully produce and manage fruit and vegetable crops. Topics include crop identification, soil and fertility management, integrated pest management, planting and cultivation techniques, harvesting, post-harvest handling, and sustainable production practices. Students gain hands-on experience through weekly lab sessions at the campus farm and greenhouse, preparing them for employment in commercial production, farm management, or further study in horticulture.

Prereqs: AGR 170 & AGR 171
Course Type: Combo
Tuition Tier: Base
Delivery Method:
In-Person
Course Learning Outcomes:
CLO 1) Students will identify common fruit and vegetable crops suited for regional production, including their growth habits, cultural requirements, and market applications.

CLO 2) Students will apply principles of soil health and fertility management to develop appropriate fertilization and amendment strategies for diverse fruit and vegetable cropping systems.

CLO 3) Students will implement integrated pest management (IPM) strategies to diagnose and address common diseases, insects, and weeds in fruit and vegetable production.

CLO 4) Students will demonstrate proper planting, cultivation, and harvesting techniques for a variety of fruit and vegetable crops, including the use and maintenance of relevant equipment and tools.

CLO 5) Students will evaluate post-harvest handling and storage practices that maintain crop quality, reduce losses, and meet food safety standards.

CLO 6) Students will describe sustainable production practices and basic business considerations for small-scale fruit and vegetable operations, including crop planning, record keeping, and direct marketing opportunities.