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AGS 106 Vegetable Crop Production

This course examines general production principles associated with commercial fruit/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 Delawares' safe handling practices for vegetable production and sales.

Credits

3

Prerequisite

Prerequisite: AGS 101 and AGS 105

See Course Syllabus

Course Number and Title:

AGS 106 Vegetable Crop Production

Campus Location

  • Georgetown

Effective Date

2022-51

Prerequisites

Prerequisite: AGS 101 and AGS 105

Course Credits and Hours

3 credit(s)

3 lecture hours/week

2 lab hours/week

Course Description

This course examines general production principles associated with commercial fruit/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 Delawares' safe handling practices for vegetable production and sales.

Additional Materials

None

Required Text(s)

Obtain current textbook information by viewing the campus bookstore - https://www.dtcc.edu/bookstores online or visit a campus bookstore. Check your course schedule for the course number and section.

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 Catalog/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%

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.

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.

Students in Need of Accommodations Due to a Disability

We value all individuals and provide an inclusive environment that fosters equity and student success. 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. The College's policy on accommodations for persons with disabilities can be found in the College's Guide to Requesting Academic Accommodations and/or Auxiliary Aids Students may also access the Guide and contact information for Disabilities Support Counselors through the Student Resources web page under Disabilities Support Services, or visit the campus Advising Center.

Minimum Technology Requirements

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

Academic Integrity

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Attendance

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Cell phone/Electronic Device

https://dtcc.smartcatalogiq.com/Current/Catalog/Student-Policy/Cell-Phone-and-Electronic-Device-Policy

Tuition Adjustment Policy

https://dtcc.smartcatalogiq.com/Current/Catalog/Financial/Tuition-Fee-Adjustment-Policy-Course-or-Semester-Withdrawal