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Course Criteria
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4.00 Credits
This course is designed to give students an overall view of the horticulture industry. Topics include plant propagation, greenhouse and nursery operations, retail and wholesale production methods, the use of plants in landscaping and post-harvest handling and marketing.
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3.00 Credits
This course is designed for students interested in learning the steps and methodology of landscape design. Topics covered will include: landscape inventories, site planning, hardscaping, circulation systems, and the design and drawing process. (3 lect hrs/week)
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3.00 Credits
This course examines the cultivation and management of turfgrass for lawn care, the golf industry, sports field management, sod production and grounds management. Practices in turfgrass propagation, fertilization, establishment, and maintenance are explored, as well as applications of irrigation principles, soil fertility management and pest management.
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3.00 Credits
This course provides students with an overview of fruit and nut crop production in temperate zones. Emphasis is placed on scientific and common names, plant adaptation, basic morphology, major cultivars, and markets.
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3.00 Credits
This course introduces students to woody ornamentals, including shrubs and trees used for landscaping and other horticultural practices. The identification, propagation, selection and cultivation of important horticultural varieties are examined. Students learn to recognize basic plant structure and use this information to identify both dormant and actively growing plant materials by scientific name.
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3.00 Credits
This course introduces students to the concepts, processes, and skills needed to plan, start, cultivate, maintain and harvest a variety of vegetable crops. Students will gain understanding and experience in many approaches to sustainable agriculture related to vegetable production. They will evaluate techniques to preserve soil fertility and reduce water use. Students will also explore the challenges and opportunities in participating in the international, national and local vegetable markets.
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3.00 Credits
This course emphasizes sexual and asexual propagation of various plants including herbaceous and woody crops. Lab activities and discussions will explore seed propagation, including managing seed dormancy and enhancing seed viability and germination. Asexual propagation discussions and lab activities will include cuttings, adventitious root formation, budding, grafting, and tissue culture. Concepts in plant anatomy and physiology will be incorporated throughout the class.
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1.00 - 6.00 Credits
This internship course provides a means for students in any general or transfer discipline a means to integrate classroom theory with workplace practice. Students will be placed in a working/learning environment that provides for structured learning, workplace experience, and mentoring by a professional.
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3.00 Credits
This course is designed to provide beginning students with a thorough overview of the tourism and hospitality industry, including critical management principles that underlie the smooth performance of these operations. Tourism and Hospitality represent broad subject areas. This course will assist students with understanding the different market segments and varied opportunities that exist in Wyoming's 2nd largest industry.
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2.00 Credits
This course reviews issues surrounding the need for individualized security programs. Students examine a variety of security and safety equipment, procedures, guest protection and internal security for asset protection. Students are introduced to OSHA regulations that apply to lodging properties and shortage control (loss prevention). The course will examine how to recognize and deal with shoplifting; vandalism; the importance of accurate inventories and shortage paperwork; reducing facility theft; and workplace safety.
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