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Course Criteria
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3.00 Credits
An examination of the applicable cultural practices of world, national and California cropping systems in relation to fruit, nut, vegetable, field and forage crops. Areas of discussion will include the climatic and cultural requirements, growth and fruiting habits, and varietal characteristics of plants. The production and maintenance of major crops including variety selection, culture, harvesting and processing. 3 lectures, 1 threehour laboratory.
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12.00 Credits
Individual or group investigation, research, studies or surveys of selected problems. Total credit limited to 8 units, with a maximum of 4 units per quarter.
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3.00 Credits
Analytical investigation of citrus, avocado and other subtropical fruit tree orchards. Critical evaluation of environmental requirements, site selection, varietal adaptations, cultural requirements, fruiting and growth habits and economics of producing subtropical fruits. Assessing the harvesting and marketing of fruit crops. 3 lectures, 1 threehour laboratory. Prerequisite: PLT 132, PLT 133.
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3.00 Credits
Critical evaluation of the environmental and cultural requirements of California deciduous fruit tree orchards. Emphasis on the basic concepts and scientific methodologies used in the production of stone and pome fruits, grapes, kiwis, strawberry and major nut crops. 3 lectures, 1 threehour laboratory. Prerequisite: PLT 132, PLT 133.
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3.00 Credits
The fundamentals of drafting and graphic presentation. Methods and procedures for preparation of landscape structure components. 3 lectures, 1 threehour laboratory.
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4.00 Credits
The relationship of ornamental flora to the human living experience to show the continuity with contemporary gardens, homes, parks, and other art. An introduction to the various styles in landscape art as they developed in different cultures and in preceding ages. 4 lectures.
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3.00 Credits
Analysis of the production, harvesting, marketing, grading and processing of major agronomic crops of California. Practical application of farm cultural practices in relation to field conditions and environmental factors. Analysis of costs, calendars of operations, and management strategies. 3 lectures, 1 threehour laboratory.
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4.00 Credits
Procurement, identification and quality standards of vegetables, fruits, and herbs utilized in a restaurant or culinary setting. Integration of seasonality, grading, postharvest handling and environmental impacts. Discussion of major issues facing the grower and end user, organic vs. conventional produce. 4 lectures/problem solving.
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3.00 Credits
Establishment, management and composition of irrigated and rangeland pastures and major forage crops adapted to southwestern conditions. Identification, botanical characteristics, culture, and livestock utilization of forage species. 3 lectures, 1 threehour laboratory.
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3.00 Credits
Environmental and cultural principles involved in the production of major warm and cool season vegetable crops in the southwest. Economics of production, climatic adaptation, harvesting principles, postharvest handling. Current topics involving technologies in vegetable production. 3 lectures, 1 threehour laboratory.
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