AGR 265 - Organic Crop Production: Spring

Credits: 3
Class: 2 Lab: 2

Prerequisite(s): None
Corequisite(s): None

This course includes a study of spring organic crop production practices, including vegetables, cut flowers, and culinary and medicinal herbs. Topics include variety selection, production methods, and record keeping procedures for certification. Upon completion, students will be able to demonstrate a knowledge of organic crop production appropriate for the spring season.