AGR-266 Organic Crop Prod: Fall

This course includes a study of fall 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 should be able to demonstrate a knowledge of organic crop production appropriate for the fall season. Semester Offered: Fall
Class Hours: 2.00 Lab Hours: 2.00
Credit Hours: 3.00