HRT 203: Principles of Horticulture

Course Code: HRT 203

Credits and Offerings

  • 3 credits (2 lecture and 2 lab hours each week)
  • Every Fall Semester

Course Description

This course will cover the concepts and practices of horticulture. Topics will include crop selection, production, and management, factors affecting plant growth and development, and plant identification.

Course Objectives

  • Recognize and relate the scope of the horticulture industry and benefits that this industry provides.
  • Identify common annuals, perennials, and houseplants.
  • Describe important aspects of fruit, vegetable, and ornamental crop production.
  • Understand how light, temperature, water, and nutrients affect plant growth at an applied level.
  • Monitor plant growth, measure pH and EC, monitor for insect/disease issues.
  • Understand how plant hormones impact plant growth and other ways to control plant growth.
  • Explain issues with horticultural sustainability.
  • Understand postharvest dilemmas and solutions.

Major Topics

  • History of Horticulture and the Benefits of Plants
  • Classification and Nomenclature
  • Water and Irrigation Practices
  • Pruning and Training
  • Plant Nutrition
  • Diagnostics, Diseases, Viruses, Pests, and Integrated Pest Management
  • Postharvest Physiology
  • Production systems, including: fruits, vegetables, nursery ornamentals, floriculture crops, foliage/houseplants, cut flowers, and seed production
  • Plant Breeding
  • Light and Temperature Effects
  • Plant Hormones
  • Public Horticulture
  • Sustainable Horticulture
  • Controversies in Horticulture, including: plant nomenclature, transgenic crops, biopiracy, greenwashing, plant poaching, and worker exploitation

Instructor