HORT 101
(GN)
Horticultural Science (3) Introduction to horticulture with emphasis on plant domestication, morphology, classification, world food crops, commodities, gardens, propagation, and agrochemicals.
HORT 101 Horticultural Science (3)
(GN)
(BA) This course meets the Bachelor of Arts degree requirements.
The course content of Horticulture 101, as indicated in the complete course outline, deals with the fundamental concepts and specialty areas, which contribute not only to the science and technology involved in horticulture but also to the art. It provides an overview of the role of various specialties of the natural sciences (e.g. plant morphology, physiology, taxonomy, genetics and nutrition, pest management, management and production of crops, landscaping and technology) relevant to a range of plant uses from medicinals and food production to the aesthetic benefits derived from plants. The course begins with the origin and domestication of plants followed by: A. An Overview of horticulture which includes an explanation of the horticulture industry, how to achieve success in horticulture and the relationship between horticulture and the environment; B. Science in horticulture which includes the classification of plants, plant propagation, plant nutrition, environmental factors affecting plant growth and development, plant growth regulators, post harvest physiology and pest management; C. Management and production of horticultural crops which include nursery, floral, turfgrass, vegetable, fruit and nuts; D. Landscaping including designing landscapes, xeroscapes and sitescapes, establishing and maintaining landscapes; and E. Concluding with Technology in horticulture. The course content additionally includes major areas of knowledge based on the fundamentals, universal concepts and achievements in the cluster of scientific disciplines comprising horticulture and provides students with the opportunity to appreciate that the origins, domestication and production of cultivated plants are the essence of human existence.
Note : Class size, frequency of offering, and evaluation methods will vary by location and instructor. For these details check the specific course syllabus.