Principles and practices of vegetable crop production, storage, processing and marketing with emphasis on major vegetable crops, covering both traditional and organic methods. Three hours of lecture per week. A minimum grade of “C” (2.0 or above) must be earned in this course before it can be counted in a biological science major or minor or as a prerequisite for any other biology course. (As needed)
Prerequisite: Consent of instructor General Education Course: No
