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HOR 103: Woody Plant Identification and Culture
3.00 Credits
Cape Cod Community College
The identification and culture of native and ornamental plants and shrubs are discussed. Plant requirements, characteristics and placement, as well as susceptibility to diseases and pests are reviewed. Methods of pruning, fertilizing and special needs are discussed. (This course does not satisfy the natural science general education requirement.) Prerequisite: None / 3 credits. Offered in the Fall.
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HOR 104: Turf Management
3.00 Credits
Cape Cod Community College
An introduction to the establishment and maintenance of turf grass. Turfgrass and weed identification, cultural practices and maintenance will be included. Insect and disease life cycles and control will be reviewed. Integrated pest management (IPM) will be emphasized. (This course does not satisfy the natural science general education requirement.) Prerequisite: None / 3 credits. Offered in the Fall.
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HOR 105: Equipment Maintenance and Operation
3.00 Credits
Cape Cod Community College
Introduction and training in the repair, maintenance and safe operation of golf course and landscaping equipment. Maintenance and trouble-shooting procedures of small and large gasoline and diesel engines and basic welding are emphasized. Students learn the techniques of mowing a golf green and are instructed in the operation of a front -end loader tractor. Methods and maintenance of irrigation systems are also included. (This course does not satisfy the natural science general education requirement.) Prerequisite: None / 3 credits.
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HOR 106: Horticulture Practicum
3.00 Credits
Cape Cod Community College
Work in an area of horticulture in a business, government or non-profit organization for at least 150 hours to receive practical training in the horticulture field. Students have an opportunity to develop and pursue challenging work experiences which relate directly to their individual career plan. A minimum of 150 hours in horticulture-related employment and a bi-weekly meeting with the Horticulture Program Coordinator. Pass-Fail. Prerequisite: Enrollment in an Horticulture certificate program / 1 credit. Offered in the Fall, Spring, and Summer.
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HOR 107: Floral Design
3.00 Credits
Cape Cod Community College
This course is an introduction to the identification, care, handling and designing of floral crops. It will make the student aware of the various business challenges of a retail florist operation and make them capable of successfully dealing with those challenges. Emphasis is placed on preparing the student with the skills to work as a floral designer. Prerequisite: None / 3 credits.
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HOR 201: Herbaceous Plant Identification and Culture
3.00 Credits
Cape Cod Community College
The identification and culture of herbaceous annuals, perennials, groundcovers and vines are discussed. Students review propagation, placement and pest vulnerability of herbaceous plants commonly used in the landscape. (This course does not satisfy the natural science general education requirement.) Prerequisite: HOR101 / 3 credits. Offered in the Spring.
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HOR 202: Landscape Design and Construction
3.00 Credits
Cape Cod Community College
Introduction to landscape design including site analysis, estimation of costs of installation, selection of site furnishings, and construction of walks, steps and walls. (This course does not satisfy the natural science general education requirement.) Prerequisite: HOR103 / 3 credits. Offered in the Spring.
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HRM 111: Foodservice Sanitation
3.00 Credits
Cape Cod Community College
This course provides the future hospitality manager with certification in Applied Foodservice Sanitation from the National Institute for the foodservice industry. A state-mandated certificate is awarded at the successful completion of the National Foodservice exam. Prerequisite: None / 1 credit.
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HRM 112: Foodservice Nutrition
3.00 Credits
Cape Cod Community College
This course is aimed at helping the foodservice manager become aware of the nutritional concerns of the public. Students will understand individuals' nutritional needs and learn how to provide economical food selections. Basic principles of nutrition are related to menu planning and individual well-being. Prerequisite: None / 1 credit. Offered in the Fall.
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HRM 130: Food and Beverage Management
3.00 Credits
Cape Cod Community College
This course covers the essentials of food and beverage controls. An awareness of management objectives is developed through the examination of organizational structures of food service. Students study topics such as menu pricing, break-even analysis, and cost-volume-profit theory. Emphasis is placed on forecasting and achieving profitability. Prerequisite: MAT020 or satisfactory basic skills assessment score / 3 credits. Offered in the Spring.
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