As part of a program wide re-design we are please to offer the following new courses as part of our Sustainable Horticulture program.
HRT 122 - Fundamental of Plant Health3 credits An introduction to the nature, cause, transmission and control of plant pests and diseases. Identification of local plant diseases & pests through symptom observation will be covered. Control methods that are environmentally and economically sound will be discussed including the selection of the right plant for the right place, the importance of soil health, integrated pest management and the soil food web.
HRT 210 - Plants for the New England Landscape3 credits A survey of horticultural plant materials suitable for the New England landscape. Emphasis is placed on identification, and plant cultural requirements. Plant form, habit, soil requirements, flowering and fruiting habits, ecological relationships and usefulness are also examined. Plant groups studied include woody trees, woody shrubs, garden biennials, perennials, bulbs, ground covers, vines, ferns and native plant species.
HRT 230 - Field Placement & Seminar in Horticulture 6 credits Students enrolled in the Horticulture programs are required to successfully complete 240 hours of professionally supervised work in an approved horticultural business. The objective of the field placement is to assist in the development of on-the-job skills, which completes the in-class experience gained in the Horticulture Program. This field placement will also include on-campus, faculty guided seminars, site visits from faculty and employee performance evaluations.
IDS 182 - Organic & Sustainable Food Production3 credits An introduction to organic and sustainable food production in both urban and suburban communities. The three spheres model, embracing economic, social and environmental principles as they relate to the sustainable food movement will be examined. History of modern industrial agriculture and the consequences of that system will be explored. Students will gain experience in garden planning, plant culture, organic plant health, composting and building healthy soils as tools to build a more sustainable, secure and local food movement.