HORT 202 Vegetable Crop Production
includes summer sustainable crop production practices, including vegetable and culinary herbs. Topics include variety selection, production methods and record keeping procedures. Students will actively participate in their learning experience by working on Richland's Student Farm, participating in the production, harvesting and distribution of sustainable crop products. This course is applicable toward all certificates, AAS, ALS (credit hours 3.0, lecture hours 2.0, lab hours 2.0).