Courses

  • Summer 2019

    Official Description

    Provides theoretical and practical experience in the principles and practices of postharvest handling of cut flowers, ornamentals, fruits, and vegetables, emphasizing factors that impact quality, shelf-life, and safety. Requires two field trips, one to a local produce warehouse and the other to local supermarkets. Course Information: Offered every fall semester. Prerequisite: HORT 100, CHEM 102, CHEM 103, IB 103.

    TitleSectionCRNTypeHoursTimesDaysLocationInstructor
    This course if not available during the Summer 2019 semster
  • Fall 2019

    Official Description

    Provides theoretical and practical experience in the principles and practices of postharvest handling of cut flowers, ornamentals, fruits, and vegetables, emphasizing factors that impact quality, shelf-life, and safety. Requires two field trips, one to a local produce warehouse and the other to local supermarkets. Course Information: Offered every fall semester. Prerequisite: HORT 100, CHEM 102, CHEM 103, IB 103.

    TitleSectionCRNTypeHoursTimesDaysLocationInstructor
    This course if not available during the Fall 2019 semster
  • Spring 2020

    Official Description

    Provides theoretical and practical experience in the principles and practices of postharvest handling of cut flowers, ornamentals, fruits, and vegetables, emphasizing factors that impact quality, shelf-life, and safety. Requires two field trips, one to a local produce warehouse and the other to local supermarkets. Course Information: Offered every fall semester. Prerequisite: HORT 100, CHEM 102, CHEM 103, IB 103.

    TitleSectionCRNTypeHoursTimesDaysLocationInstructor
    This course if not available during the Spring 2020 semster