I. General Information

1. Course Title:
Sustainable Greenhouse Production

2. Course Prefix & Number:
HORT 2112

3. Course Credits and Contact Hours:

Credits: 5

Lecture Hours: 4

Lab Hours: 2

4. Course Description:

This course prepares students to produce both ornamental and food crops in a controlled environment greenhouse. Special emphasis is placed on management decisions based on economic, environmental, and social sustainability.  Traditional greenhouse growing techniques plus advanced technology methods such as hydroponics and aquaponics will be studied and practiced.  Topics include growing system requirements, monitoring crop growth and development, variety selection, cultural requirements, nutrient management, and other pertinent information for growing and selling a high quality crop.

5. Placement Tests Required:

6. Prerequisite Courses:

9. Co-requisite Courses:

II. Transfer and Articulation

3. Prior Learning - the following prior learning methods are acceptable for this course:
Portfolio

III. Course Purpose

1. Program-Applicable Courses – This course fulfills a requirement for the following program(s):

IV. Learning Outcomes

1. College-Wide Outcomes

2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of the course:

V. Topical Outline

Listed below are major areas of content typically covered in this course.

1. Lecture Sessions

1.         Propagation

• Vegetative
• Seed

2.         Flowering Control

• Facultative
• Obligate
• Juvenility
• Photoperiod

3.         Environment

• Temperature
• Light
• Water
• Atmosphere

4.         Media

• pH
• Electrical Conductivity
• Nutrition

5.         Plant Growth Regulation

• Chemical
• DIF

6.         Pest Management

• Scouting
• Identification
• Control measures

7.         Postharvest Handling

• Maturation
• Quality control
• Environmental Issues

2. Laboratory/Studio Sessions

• Crop care
• Seed Propagation
• Vegetative Propagation
• Hydroponics
• Aquaponics
• Nutrition