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