DCB catalog 2020-22

142 Course Descriptions HORT 178 Floral Design II (4CR) Spring; Pre: HORT 177 Application of advanced design skills including funeral, wedding, and contemporary design styles. Emphasis is placed on marketing and management skills in the floral industry. HORT 181 Specialty Food Crops (2CR) Fall, Spring; Pre: None Production and physiological principles involved in growing fruit and vegetable crops will be discussed. Emphasis will be placed on plants suitable for marketing at roadside and farmers’ markets. HORT 182 Specialty Crop Farming (3CR) Fall; Pre: None This course will provide students with a clear perspective on vegetable farm management, field operations, soil fertility, season extension, pest management and marketing of sustainable agriculture in our local and global communities. Students will be introduced to sustainable agriculture focusing on production that renews resources. HORT 221 Aquaponics Management I (3CR) Fall, Spring; Pre: HORT 122 Course provides an overview of aquaponics management for designing and managing an aquaponics system including fish to plant ratio, feed to biological surface area (BSA), water quality maintenance, integrated pest management and biosecurity. HORT 222 Aquaponics Management II (2CR) Spring; Pre: HORT 221 Course gives students the necessary business and financial tools to start, maintain, and expand an aquaponics business. The course will include instructions on writing a business plan, business setting, recordkeeping and accounting, business analysis, budgets, and financial needs planning. HORT 235 Herbaceous Landscape Plants (4CR) Summer; Pre: None Students will study production, identification and uses of annual, perennial, and bulbous ornamentals in home and public landscapes with consideration to cultural requirements and insect and disease problems. HORT 243 Good Agricultural Practices (1CR) Fall, Spring; Pre: None Good Agricultural Practices (GAP) prevents the public from illness and protects farm businesses from the economic consequences of food contamination. Sanitary operational practices are necessary for the production of safe, wholesome vegetables. This course will discuss strategies that can be put in place to reduce the risk of microbial contamination on the farm. HORT 249 Greenhouse Operations (4CR) Spring; Pre: None Course will focus on the development, organization, infrastructure, and operation of production greenhouses while examining different greenhouse structures. Production techniques such as watering, fertilizing, growth regulators, and insect and disease identification and control will be covered. HORT 262 Specialty Crop Marketing (1CR) Online; Pre: None This course is intended to prepare the vegetable producer with a marketing strategy necessary to compete in the wholesale market. HORT 281 Floral Retail and Management (2CR) Online; Pre: HORT 177 Floral Design I This course deals with owning and operation of a retail flower shop. Objectives are to make students aware of business challenges and to help develop a marketing prospective that meets consumer demands today. HORT 282 Garden Planning (2CR) Spring; Pre: None Garden Planning will explore the history of gardens and provide students with a back- ground in types of gardens. Students will gain experience in measuring plots, using color in the garden, choosing proper plants for the site and proper spacing of plants. Students