AGS 106 Vegetable Crop Production

Course Number and Title: AGS 106 Vegetable Crop Production

Print Syllabus
Campus Location:
Georgetown
Effective Date:
2022-51
Prerequisite:
AGS 101, AGS 105, SSC 100
Co-Requisites:

none

Course Credits and Hours:
3.00 credits
2.00 lecture hours/week
2.00 lab hours/week
Course Description:

This course examines general production principles associated with commercial fruit and vegetable production. Topics include fertilization and harvesting practices; home vegetable gardening and greenhouse crop production; and pesticide use, handling, and storage. Students are introduced to Delaware’s safe handling practices for vegetable production and sales.

Required Text(s):

Obtain current textbook information by viewing the campus bookstore online or visit a campus bookstore. Check your course schedule for the course number and section.

Additional Materials:

None

Schedule Type:
Classroom Course
Disclaimer:

None

Core Course Performance Objectives (CCPOs):
  1. Identify major fruit and vegetable crops grown in the region and their economic importance. (CCC 1, 2, 5; PGC 5)
  2. Practice cultural procedures for vegetable and selected fruit production. (CCC 1, 2, 3, 5; PGC 3, 4)
  3. Describe common insect and disease problems associated with various crops. (CCC
  4. 1, 2, 3, 5; PGC 2, 3, 4)
  5. Demonstrate proper harvest, storage, and marketing practices. (CCC 1, 2, 3 4, 5, 6; PGC 1, 3, 4)

See Core Curriculum Competencies and Program Graduate Competencies at the end of the syllabus. CCPOs are linked to every competency they develop.

Measurable Performance Objectives (MPOs):

Upon completion of this course, the student will:

  1. Identify major fruit and vegetable crops grown in the region and their economic importance.
    1. Discuss the vegetable industry on the Delmarva Peninsula and the surrounding area states.
    2. Explain the vegetable and fruit production methods of the industry.
    3. Identify warm crop and cool crop vegetables grown locally.
    4. Describe methods of classifying vegetables.
    5. Explain and identify the importance of Delaware’s Fresh Produce Food Safety Training for Wholesale Vegetable and Fruit Producers, Good Agriculture Practices (GAP), and Good Handling Practices (GHP).
  2. Practice cultural procedures for vegetable and selected fruit production.
    1. Practice growing, hardening-off, and transplanting techniques.
    2. Demonstrate common methods of greenhouse production of fruits and vegetables.
    3. Identify the importance of soil and nutrient management processes.
  3. Describe common insect and disease problems associated with various crops.
    1. Explain the importance of controlling insects and disease.
    2. Explain general control measures for insects and diseases.
    3. Practice methods of scouting for pest and identifying insects and diseases.
    4. Discuss general pesticide safety, including laws, handling, farm workers’ safety, and protecting the environment.
  4. Demonstrate proper harvest, storage, and marketing practices.
    1. Identify market areas for fresh and processed vegetables on the Delmarva Peninsula.
    2. Describe marketing strategies for fruits and vegetable production.
    3. Practice field harvesting, storage, and packing of fruits and/or vegetables.
    4. Describe transport and receiving of fresh fruits and/or vegetables.
    5. Demonstrate the proper use of various harvesting mechanisms, such as containers, tools, and packing houses.
Evaluation Criteria/Policies:

The grade will be determined using the Delaware Tech grading system:

90 – 100 = A
80 – 89 = B
70 – 79 = C
0 – 69 = F

Students should refer to the Student Handbook for information on the Academic Standing Policy, the Academic Integrity Policy, Student Rights and Responsibilities, and other policies relevant to their academic progress.

Final Course Grade:

Calculated using the following weighted average

Evaluation Measure

Percentage of final grade

Exams (3-4) (summative) (equally weighted)

20%

Presentations (summative) (equally weighted)

and Garden Plan project (summative)

20%

Formative Assessments (Assignments/Activities/Quizzes)

20%

Labs (summative)(12-14) (equally weighted)

40%

TOTAL

100%
Core Curriculum Competencies (CCCs are the competencies every graduate will develop):
  1. Apply clear and effective communication skills.
  2. Use critical thinking to solve problems.
  3. Collaborate to achieve a common goal.
  4. Demonstrate professional and ethical conduct.
  5. Use information literacy for effective vocational and/or academic research.
  6. Apply quantitative reasoning and/or scientific inquiry to solve practical problems.
Program Graduate Competencies (PGCs are the competencies every graduate will develop specific to his or her major):

AGSAASPAG:

  1. Apply basic agribusiness management procedures to production and marketing of agriculture products.
  2. Integrate pest management procedures into crop production techniques.
  3. Demonstrate production techniques related to sustainable agriculture.
  4. Demonstrate scheduling, production, marketing, harvesting, and safe handling of crops.
  5. Describe the importance of poultry, livestock, and crop production to the agriculture industry.
  6. Assess breeding, care, and nutrition of livestock animals.
Disabilities Support Statement:

The College is committed to providing reasonable accommodations for students with disabilities. Students are encouraged to schedule an appointment with the campus Disabilities Support Counselor to request an accommodation needed due to a disability. A listing of campus Disabilities Support Counselors and contact information can be found at the disabilities services web page or visit the campus Advising Center.

Minimum Technology Requirements:
Minimum technology requirements for online, hybrid, video conferencing and web conferencing courses.