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Course Criteria
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4.00 Credits
Sexual and vegetative characters of algae, bacteria, fungi, liverworts, mosses, ferns, horsetails, club mosses, quillworts, gymnosperms and angiosperms. Selected genera within these divisions considered in detail. PREREQ: PLSC101 or BISC207.
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3.00 Credits
Fundamentals of soil including origin, composition and classification; physical, chemical and biological properties; significance of soil properties to use and management, and to soil-plant relationships. PREREQ: CHEM101/CHEM131 or CHEM103/CHEM 133 or CHEM111/CHEM115.
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1.00 Credits
Laboratory exercises in soil science. COREQ: PLSC204.
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3.00 Credits
How does food get from the farm to your table? Explore traditional agriculture and contemporary food production models like Community Supported Agriculture (CSA), community gardens and the local food movement. Learn about new crops and dietary strategies that can be incorporated into the way people eat today. Examine cultural influences on food production and consumption patterns, and biocultural aspects of nutrition. Students will complete several projects that include interviews, research, food shopping excursions, film critiques and menu planning. Students will volunteer at the Delaware Food Bank and/or Gardens for the Community.
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3.00 Credits
Survey of herbaceous plants including annuals, perennials and bulbs; plant identification, culture, Selection, design and maintenance in the landscape.
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4.00 Credits
Study of woody plants for landscape use in the mid-Atlantic coastal region, including plant identification, Selection and culture.
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4.00 Credits
Focus on Eastern native United States and broad-leaf and coniferous plants used in the landscape. Topics include native habitat, ornamental features, potential pest problems and taxonomy using cut samples as well as landscape specimens.
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3.00 Credits
A basic, survey overview of fermented products. It covers a range of topics, including fermentation history, biochemistry behind fermentation, different fermentative organisms, and production of many popular items such as cheese, bread, beer and vegetables, among other items.
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3.00 Credits
Overview of wetland ecosystems. Ecological functions of wetlands and services to society. Characteristics of wetlands with respect to hydrology, soils, and plant communities. Wetland types and classification. Wetland monitoring and assessment. Wetland identification, delineation, protection, and mitigation. Includes field work at on-campus wetlands. PREREQ: PLSC 170 or PLSC 204 or CHEM101/CHEM131 or CHEM103/CHEM133.
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3.00 Credits
Introduces concepts of environmental, economic, and social sustainability and synergies and tradeoffs in the context of food systems; Explores the importance of food systems as both a challenge to and solution for meeting the UN's Sustainable Development Goals for year 2030.
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