AGR-265 Organic Crop Prod: Spring

This course includes a study of spring organic crop production practices, including vegetables, cut flowers, and culinary and medicinal herbs. Topics include variety selection, production methods, and record keeping procedures for certification. Upon completion, students will be able to demonstrate a knowledge of organic crop production appropriate for the spring season.

Class Hours: 2.00 Lab Hours: 2.00

Credit Hours: 3.00
This course is part of this/these program(s) of study:

Sustainable Agriculture, A.A.S.