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Course Criteria
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3.00 Credits
This covers the identification, ecological adaptation, distribution and use of both native and introduced woody trees and shrubs. The laboratory includes identification and adaptation studies during the different seasons of the year. Not open to Ornamental Horticulture majors. 2 hours Lecture and 3 hours Laboratory - 3 credits
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1.00 Credits
This course enables students to identify fruit cultivars based upon their physical characteristics. Students also learn how to evaluate fruit quality and to grade fruit according to USDA standards. 2 hours Lecture and Practicum - 1 credit
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3.00 Credits
This course is concerned with the theory and practice of commercial production of small fruits, such as grapes, strawberries, raspberries, blackberries, currants, gooseberries, cranberries, and blueberries. Prerequisite: Commercial Fruit Production or Permission of Department Chairperson. Offered in Spring Semester of odd numbered years. 2 hours Lecture and 3 hours Laboratory - 3 credits
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3.00 Credits
The course features a spring tour of growing operations, processors, extension research sites, and universities in Florida to enable students to examine the culture, processing and handling of tropical and subtropical horticultural crops and to learn first-hand about current research and emerging trends in these areas. Prerequisite: Junior or Senior status. Offered in Spring Semester of odd numbered years. Scheduled by arrangement - 2 credits
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3.00 Credits
This course introduces advanced horticultural techniques through the study and use of modern equipment and instruments. Qualitative and quantitative determinations as well as statistical analyses are made by the student on a generally independent basis. Development of food products is studied in conjunction with field trips to industry plants. Required for Horticulture juniors. Prerequisite: Introduction to Computers. 1 hour Lecture and 3 hours Laboratory - 2 credits
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3.00 Credits
This course is designed to acquaint the student with the general principles of hydroponic crop production. Topics covered include the essential elements required for plant growth, currently employed hydroponic systems and techniques, and cultural practices employed in hydroponic greenhouse production of such crops as tomatoes, cucumbers and lettuce. Prerequisites: General Chemistry I and II. Offered in Spring Semester of odd numbered years. 2 hours Lecture and 3 hours Laboratory - 3 credits
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3.00 Credits
This course covers identification, classification (botanical, horticultural and commercial), morphology and importance of fresh and processed fruits, vegetables and nuts. Specific product characteristics are examined in relation to quality, condition, storage, availability and grade standards. Product terminology and techniques used by scientists, growers, business managers and government specialists are emphasized. 2 hours Lecture and 3 hours Laboratory - 3 credits
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3.00 Credits
An introduction to the principles and techniques applied in an integrated pest management program. The objective of the course is to enable the student to become knowledgeable about the natural and supplemental control measures that can be employed to control insects, diseases, and weeds in an integrated pest management program. Prerequisite: Entomology. Offered in Fall Semester. 3 hours Lecture - 3 credits
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3.00 Credits
This course covers the history, distribution, disease symptoms, etiology, epiphytology, and control of the more common plant pathogens. Laboratory techniques include isolation, culture, and identification of plant pathogenic bacteria, fungi, and nematodes. Appropriate pathogens are emphasized each semester. Prerequisites: Botany of Vascular Plants and Plant Physiology. 2 hours Lecture and 3 hours Laboratory - 3 credits
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1.00 - 3.00 Credits
Selected seniors engage in supervised investigations involving library work and laboratory or field experiments related to Horticulture. Requirement: Permission of the Department Chairperson. 1-3 credits
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