Growing Fruit for Fun and Profit
Credits: 1; Prereq: freshmen and sophomores only.
For students, especially non-majors, desiring a concise mini-course in fruit growing and marketing. Fruit crops include citrus, pecan, blueberry, strawberry, peach, grape, apple, mango and avocado.
Introduction to Citrus Culture and Production
Citrus botany, scion and rootstock selection, site selection, fruit quality grove design and production practices.
Tropical and Subtropical Fruits
Culture and management of important tropical and subtropical fruit, including avocado, banana, mango, papaya, loquat, persimmon, pineapple, coffee and others.
Tree and Small Fruit Production
Current principles and cultural practices in deciduous tree, bush and vine crops. Major emphasis will be on practical aspects of production.
A course primarily for non-majors who desire to learn the basic principles of vegetable gardening. A garden will be required of each student.
Principles of Horticulture Crop Production
Provides a basic understanding of the world fruit and vegetable industry. Emphasis will be placed on world., U.S. and Florida production regions, biology, soils, nutrition, terminology, types of fruits and vegetables, site selection and more.
Greenhouse and Protected Agriculture
The principles and practices of crop production in protected structures. Structure type, media, fertilization and pest control practices are emphasized.
Organic and Sustainable Crop Production
Concepts/techniques of organic and sustainable production of horticultural crops, including soil/water management, pest control, harvest, handling and marketing.
Introduction to Plant Molecular Biology
Credits: 3; Prereq: APB 2150 or BOT 2010C or BSC 2010.
Introduction to plant molecular biology and genetic engineering, emphasizing plant genes and genomes, transformation of plants and basic molecular biology.
Study and discussion of physiological, biochemical and environmental factors influencing nutritional status and productivity of horticultural crops.
Advanced Organic and Sustainable Crop Production
Credits: 3; Prereq: 3281C.
An intensive examination of the methods and techniques necessary for organic and sustainable production and marketing of horticultural products.
Credits: 3; Prereq: BOT 2010C or BSC 2010.
Basic concepts and processes of physiology as they relate to plant growth and development.
Laboratory Methods in Plant Molecular Biology
Credits: 2; Prereq: AGR 3303, or HOS 3305 and PCB 3063.
Hands-on laboratory experience in plant molecular biology. Utilizing current techniques for isolation, purification and cloning of plant DNA, students will learn many basic techniques in plant biotechnology.
Advanced Horticultural Physiology
Credits: 3; Prereq: HOS 4304.
Environmental effects (light, temperature and water) on physiology, growth and development of plants.
Independent Study in Horticultural Science
Credits: 1 to 6.
Selected research topics in molecular biology, physiology and/or genetics of horticultural crops.
Credits: 1 to 6; can be repeated with change in content up to 6 credits. Prereq: admission to the CALS honors program.
An individual project course restricted to students in the college's honors program. Students will complete a project on a selected topic, issue or problem. Projects may relate to research, teaching or extension. The project will be reviewed by at least two faculty members chosen by the honors coordinator.
Special Topics in Horticultural Sciences
Credits: 1 to 3; can be repeated with change in content up to 6 credits. Prereq: instructor perrmission.
Critical review of selected topics in specific areas not covered in other horticultural sciences courses.
Professional Development in Horticulture
Professional skills development, including job searching, resume writing, interview skills, professional etiquette, communications and salary negotiations.
Practical Work Experience in Horticultural Sciences
Credits: 1 to 4; Prereq: adviser arrangement and permission.
Practical work that must be a new experience and related to the field of study. (S-U)
Introduces students to a variety of vegetables and culinary herbs. Emphasis placed on genetic, phytochemical and botanical diversity and importance of food phytochemicals and role of vegetables in nutrition. (B)
Principles and practices of successful commercial vegetable production, including crop requirements, growth patterns and production techniques along with consumption/marketing patterns and U.S./Florida production areas.