71 courses with the subject PS, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
The objectives of this course are to define the field of horticulture, to indicate what horticulturists produce, to explore the various disciplines and areas of specialization and the challenging career opportunities in business, science, education and industry. 2 hours Lecture 2 credits
Fundamentals of Plant Biotechnology 3 Hours Lab 0
This course discusses how horticulture is a delicious, healthful diet source, gardening pastime, physical fitness routine, science, business, profession, art, industry, and a life sustaining career learning experience. 1 hour Lecture 1 Credit
A study of the life processes of plants with laboratory experiments designed to illustrate the physiochemical principles controlling plant growth.
No Description Available
This course covers the establishment, production, harvesting, uses and management of the main feed grains and forage crops with special emphasis on the crops grown in the northeastern region of the United States.
This course covers the use, care, operation and adjustment of the most common equipment and machinery used in agriculture. Special emphasis is placed on the actual operation of equipment. This course may be applied toward secondary teaching certification in vocational agriculture. 2 hours Lecture and 3 hours Laboratory 3 Credits
This course stresses the application of basic floriculture, greenhouse management and crop-production techniques, as well as fundamental florist skills, through hands-on laboratories in small groups and practical lectures. 2 hours Lecture and 3 hours Laboratory 3 credits
This course stresses construction practices and skills particularly applicable to agriculture. Included are reading and interpreting building plans, estimating and selecting materials, hand and power tool use, carpentry, plumbing, electrical and masonry skills, and agricultural construction projects. This course may be applied toward secondary teaching certification in vocational agriculture. 2 hours Lecture and 3 hours Laboratory 3 Credits
A survey of the Plant Kingdom with emphasis on vascular plants. Principles of seed plant structure and function are presented with stress on the plant’s relationship to its environment.
No Description Available
This course is designed to facilitate and support a student’s farming-related experience. The Farm Practicum serves as an introduction to or exploration of work in agricultural production and sales. It is a way to determine post-graduation career plans by working or shadowing in a job related to the student’s agricultural major. The Farm Practicum is intended to provide the student with a meaningful agricultural experiential opportunity related to their career goals. Each student will complete 80 hours of work and attend one class meeting/week as well as complete reflective assignments. As the Farm Practicum is an academic course, students receive credits for what they learn through their field related experience, not only for the experience itself. Instructors will evaluate your learning experience based on the reflection of the student’s achievement of core competencies in agricultural production. Offered Fall 4 Credits
A study of the commercial production and handling of the deciduous tree fruit crops. Production and marketing of fruits are studied in reference to the selection of sites, soils, choice of varieties, plants, pruning, cultivation, fertilization, pests, spraying and dusting, harvesting, grading, packing, storing, and marketing. Non-majors must have permission of the department chairperson. 2 hours Lecture and 3 hours Laboratory 3 credits
This course focuses on the study of gasoline and diesel internal combustion engines and two and four-stroke cycle small engines with emphasis upon agricultural applications. This course may be applied toward secondary teaching certification in vocational agriculture. 2 hours Lecture and 3 hours Laboratory 3 Credits
Agronomic crops are those that produce fiber, vegetable oils, animal feed, processed human foods, and industrial raw materials. This course provides students with an overview of the production, regionalism, and uses of agronomic crops, particularly those grown in North America. All steps in the production of crops are covered, however, spring-season management practices are emphasized. Previous farm experience is NOT necessary for this course. Crop science majors must take Field Crops I during the spring immediately before taking Field Crops II (offered every other year).
Soil Fertility and Fertilizers Lab 3 Hours Lab 0
A study of the culture of the principal vegetable crops, emphasizing production of vegetable plants in hotbeds, coldframes, greenhouses and fields, variety choice, soil adaptation, planting, fertilization, cultivation, pest control, harvesting, storage and marketing. Non-majors must have permission of the department chairperson. 2 hours Lecture and 3 hours Laboratory 3 credits
The course in sustainable agriculture embraces several variants of non-conventional agriculture (alternative, regenerative, ecological, low-input) and pulls together these practices into systems that are profitable and environmentally sound. It addresses the serious problems of high energy costs, groundwater contamination, soil erosion and risks to human health and wildlife from pesticides. 2 hours Lecture and Discussion 2 Credits
This course provides the student with practical experience in the organic production of fruits, vegetables, herbs, ornamentals, field crops and turf. Environmental, social, and political issues concerning organic crop production will be addressed. Comparisons to conventional production will be made. 2 hours lecture and 3 hours Laboratory 3 Credits
This course is designed to facilitate and support a student’s farming-related experience. The Farm Practicum serves as an introduction to or exploration of work in agricultural production and sales. It is a way to determine post-graduation career plans by working or shadowing in a job related to the student’s agricultural major. The Farm Practicum is intended to provide the student with a meaningful agricultural experiential opportunity related to their career goals. Each student will complete 80 hours of work and attend one class meeting/week as well as complete reflective assignments. As the Farm Practicum is an academic course, students receive credits for what they learn through their field related experience, not only for the experience itself. Instructors will evaluate your learning experience based on the reflection of the student’s achievement of core competencies in agricultural production. Offered Spring 4 Credits
Special projects designed to meet individual needs of students in the specialized fields of agriculture. Projects will be arranged on a one-to-one basis with a department faculty member and with the approval of the department chairperson. Total Selected Topics credit accepted toward graduation limited to 2 credits. 3 hours student/faculty instruction per week 1 credit
This course will cover fundamental information about the history of Cannabis (Cannabis sativa) as well as its biology, chemistry, pharmacology, agronomics, medicinal applications, industrial applications, and marketing and legal considerations. Upon completion of the course, students will have developed introductory knowledge of Cannabis, its historical and current applications, in addition to general production requirements and legal aspects of the Cannabis industry. Offered Every Fall 3 Credits
The course covers, in theory and practice, the principles and methods involved in the propagation of woody and herbaceous plants. Sexual reproduction and asexual reproduction by cuttings, graftage, layering, etc. are considered and practiced. 2 hours Lecture and 3 hours Laboratory 3 Credits
This course will cover applied aspects about industrial hemp production and processing, and business considerations. Upon completion of the course, students will have developed advanced knowledge of how to produce industrial hemp in Pennsylvania, general information about processing alternatives, and general considerations for commercialization of industrial hemp.
Taught by experienced agricultural professionals, course will enable students to gain farm skills and experiences in areas such as tractor safety, planting, transplanting, maintenance, harvest, post-harvest handling, animal management and handling. Each day there will be time for learning something, doing an activity, then reflecting with peers. The focus of the course will be hands-on learning in an agricultural setting. 3.00
This course studies both applied and fundamental aspects of in vitro culture of plant cells, tissues, organs and plants. Information about equipment, procedures, and training in the techniques of establishing and maintaining plant cell and tissue cultures will be covered.
This course covers in detail the production practices of some of our major crops. Students learn to evaluate management techniques based on their economic and environmentally sound potential. As this is a fall course, the focus is on fall-season production activities. Students use field plots to evaluate how different management decisions made in the previous spring affect the crop in the fall. Farm experience is NOT required. Crop Science majors must take Field Crops I during the spring immediately before taking Field Crops II, which is offered every other year.
Fall and winter major and minor floral crops are studied to indicate specific applications of the fundamental factors and cultural practices required.
This course introduces basic irrigation techniques and planning, design and maintenance of irrigation systems. The interdependent relationships of soil, plants and water are stressed. Field trips, guest lectures, and a class project are highlights of the course. 2 hours Lecture and 3 hours Laboratory 3 Credits
The course covers the basic principles of turfgrass culture. Laboratories emphasize practical aspects of turfgrass identification, fertilization, pest control and maintenance by mowing, aerifying, renovating, 3 Creditsces. Several field trips are taken to golf courses and sod farms in Bucks County and the vicinity. 2 hours Lecture and 3 hours Laboratory 3 Credits
No Description Available
This course covers identification and various control measures of turfgrass pests including weeds, insects, and diseases. Emphasis is on integrated pest management systems.
Many biologists believe that the number of insect species globally is in the millions. Fortunately, only a very small number of them have a significant economic impact on agriculture. However, left unmanaged, those few species can cause tremendous loss to agricultural production. In this course, students learn to identify many of the agriculturally important insects of the eastern United States. Students learn their life-cycles, weaknesses, and host crop species. Students learn the principles of the insect-host-management complex.
Scientific investigations and techniques relative to horticultural crop production and management are thoroughly reviewed and tested, using the extensive laboratory, greenhouse and field facilities available. Particular emphasis is placed on techniques used in plant acquisition, selection, and field and orchard layout, and in the management, harvesting, and storage of horticultural crops. Required for Horticulture students in the junior year.
This course enables students to identify fruit cultivars based upon their physical characteristics. Students also learn how to evaluate fruit quality and to grade fruit according to USDA standards. 2 hours Lecture and Practicum 1 credit
Humans have been genetically improving plants since the beginning of agriculture. In this course, students will learn how genetic and environmental factors and their interaction control phenotypes and traits. Students will learn about conventional plant breeding methods used for crop improvement and cultivar development. In addition, students will also learn about biotechnology and modern techniques in crop improvement.
This course is concerned with the theory and practice of commercial production of small fruits, such as grapes, strawberries, raspberries, blackberries, currants, gooseberries, cranberries, and blueberries.
Winter and spring major and minor crops including bedding plants are studied to indicate specific application of the fundamental factors and cultural practices required. May be taken before
Why do farmers grow what they grow where they grow it? How might a good growing season in a country like Brazil be a cause of concern for a soybean producer in the United States? If rice is so important to the Asian diet, why is China the greatest producer of wheat? Students investigate how different soils, climates, economic conditions, and cultures determine the dominant crop species of various regions of the world. Discussion of modern land-use policy and international trade agreements are included.
This course introduces advanced horticultural techniques through the study and use of modern equipment and instruments. Qualitative and quantitative determinations as well as statistical analyses are made by the student on a generally independent basis. Development of food products is studied in conjunction with field trips to industry plants. Required for Horticulture students in the junior year.
This course covers the primary and supplementary turfgrass maintenance practices and their interrelationships. Turfgrass establishment, fertility, soil modification, mowing, top dressing, irrigation and their interrelationships will be discussed. Highlights include field trips, guest speakers, and the development of a cultural management plan by each student.
No Description Available
This course is designed to acquaint the student with the general principles of hydroponic crop production. Topics covered include the essential elements required for plant growth, currently employed hydroponic systems and techniques, and cultural practices employed in hydroponic greenhouse production of such crops as tomatoes, cucumbers and lettuce.
This course covers identification, classification (botanical, horticultural and commercial), morphology and importance of fresh and processed fruits, vegetables and nuts. Specific product characteristics are examined in relation to quality, condition, storage, availability and grade standards. Product terminology and techniques used by scientists, growers, business managers and government specialists are emphasized. 2 hours Lecture and 3 hours Laboratory 3 credits
An introduction to the principles and techniques applied in an integrated pest management program. The objective of the course is to enable the student to become knowledgeable about the natural and supplemental control measures that can be employed to control insects, diseases, and weeds in an integrated pest management program.
This course is a comprehensive class on green industry pesticide use including topics such as safety, sprayers, laws, proepr application, mixing calculation and social issues. Students will be prepared for taking a pesticide applicator certification exam.
Special projects designed to meet individual needs of students in the specialized fields of agriculture. Projects will be arranged on a one-to-one basis with a department faculty member and with the approval of the department chairperson. Total Selected Topics credit accepted toward graduation limited to 2 credits. 3 hours student/faculty instruction per week 1 credit
This course covers the history, distribution, disease symptoms, etiology, epiphytology, and control of the more common plant pathogens. Laboratory techniques include isolation, culture, and identification of plant pathogenic bacteria, fungi, and nematodes. Appropriate pathogens are emphasized each semester.
Selected seniors engage in supervised investigations involving library work and laboratory or field experiments related to horticulture.
This course centers on the current events and experimentation in fruits and vegetables as well as students’ organizational and public speaking skills. Each student is expected to participate in a major presentation and discussion of subjects pertaining to research and current events in horticulture. The course also involves the use of media, interview techniques and resume preparation. 1 hour Lecture and Discussion 1 credit
An advanced study of modern techniques in the marketing of fruits, vegetables, and ornamentals. Illustrated lectures, discussion periods and research reports are supplemented by laboratory field trips to various types of retail and wholesale facilities for marketing of processed and fresh market products as well as floral and landscaping operations. 1 hour Lecture and 3 hours Laboratory 2 credits
An advanced study designed to acquaint the student with the application of scientific facts and principles as well as commercial trends and applications involved in the successful production, utilization and marketing of the important vegetable crops.
In this course, students study the biology, identification, ecology, management, herbicides, and the economical importance of weeds and weedy species.
This course is designed to provide the horticulture production intern with a background in the applied techniques for fruit and vegetable production. The student will focus on one aspect of production and develop an innovative idea for the possible improvement of current college practices. An oral presentation and written report will be given. Applied courses in horticulture may be taken one time only.
This course is designed to provide the horticulture Marketing intern with a background in the applied techniques for marketing fruit and vegetables. The student will focus on one aspect of marketing and develop an innovative idea for the possible improvement of current college practices. An oral presentation and written report will be given. Applied courses in Horticulture may be taken one time only.
This course is designed to develop a basic understanding of methods of control of insect pests, plant diseases, and weeds. Emphasis is placed on the identification of common pest insects, plant diseases and weeds and the selection of appropriate control agents. Safe handling and disposal of pesticides are important components of the course. The course is also designed to prepare students for pesticide applicator certification. Not open to Horticulture majors. 2 hours Lecture and 2 hours Laboratory 3 Credits
This course presents an advanced study of the preharvest and post-harvest physiology, breeding and nutrition of deciduous fruit plants. Illustrated lectures are based on the latest research findings supplemented by laboratory periods in which research projects and advanced field techniques are studied and undertaken.
This course is concerned with the recognition and methods of control of insects, fungi and weeds which adversely affect agriculture and the health and welfare of man.
This course offers a study of the various practices and methods of operating a commercial nursery for the production of ornamental trees and shrubs.
This is a study of the principles involved in the construction, maintenance, and utilization of greenhouse facilities, including the management of the greenhouse environment. Offered Every Fall 2 hours Lecture and 3 hours Laboratory 3 credits
In this course, students will develop and deliver oral presentations on the topic of their choice, and be evaluated by their peers as well as the instructor. Required for senior Crop Science, Turf Management, Horticulture, Sustainable Agriculture and Environmental Science majors. Offered All 1 hour lecture and discussion 1 Credit
This course investigates how seeds are produced, harvested, cleaned, stored, and marketed. Several case studies will be investigated. Discussions about the role of biotechnology, state and federal regulations, international trade agreements, and environmental protection will be included.
This course covers the basic principles, practices, and procedures of golf course design and construction. Highlights include a field trip to local golf courses and a design project. 3 hours Lecture and Discussion 3 Credits
This course provides the student with intensive laboratory experience in: the identification of plant pathogens, plant disease diagnosis, and plant disease control as well as, a focus on the physiology of the host-parasite interaction, plant disease resistance, and disease appraisal.
In this advanced course students will improve their competence and confidence in solving problems in turf management. Students will be presented with actual turf management problems from a wide array of turfgrass systems and they will develop, describe, and defend their solutions both orally and in writing.
This course will cover applied aspects about industrial hemp production and processing, and business considerations. Upon completion of the course, students will have developed advanced knowledge of how to produce industrial hemp in Pennsylvania, general information about processing alternatives, and general considerations for the commercialization of industrial hemp. 3.00
This is an experimental course; please contact the department chair for additional information. 3.00
Lab for associated course. 0.00
Immerse yourself into the world of chocolate, the good the bad and the ugly. In this course we will take a multidisciplinary journey from the origins of cacao bean through its transformation to your favorite chocolate bar. Rarely do we reflect that ingrained in that chocolate bar is a tale of ingenuity and exploitation of both humans and nature and the interactions among them. As we trace its value chain from production to consumption, students will gain a greater perspective on some of the complexities that surround such cacao. Specifically, we will delve into the interplay between the agronomical, ecological, economic and social factors that come together to produce this beloved crop. Furthermore, we will also address and discuss some of the most pressing challenges to its sustainable production. Finally, students will have the opportunity to engage their senses and learn how to properly evaluate chocolate by participating in two tasting sessions. The sensory aspects learned will help students make informed choices about the chocolate you buy, but also how best to pair it so that you can enjoy it anytime during the day in a conscious manner.
Source: Delaware Valley University's catalog, linked per course · table learning_unit · CourseShelf publish 59
