Organic-food sales are
growing 15-20% per year. Consumer interest in the health and environmental
benefits of organically produced crops creates tremendous opportunities for new
professionals in all segments of the food system. The Organic Horticulture program of study takes advantage of local and
on-campus resources to provide students with a “hands-on” experience of the organic-food
system—from conception, to production, to marketing, to consumption. Course
work stresses a strong understanding in soils, plant pathology, entomology, and
basic horticultural science, emphasizing systematic approaches to solving
horticultural problems. Students have the opportunity to grow organic fruits,
vegetables, and flowers on Cornercopia (the Student Organic Farm) and market
the organic food through restaurants, dining services, and farmers’ markets.
Students also learn the latest season extension techniques through the use of
low- and high tunnels. Organic Horticulture seeks to educate students who will be
innovative and passionate about organic and sustainable foods. Many students
choose to complete the minor in Sustainable Agriculture or Sustainability
Studies in coordination with their Horticultural Science major. Graduates
successfully compete for professions in the fields of food production and food
marketing, organic certification, non-profit, community engagement, and
education.
Possible electives for Organic Horticulture:
- HORT 3002W – Greenhouse Management
- HORT 3131/5131 – Students Organic Farm: Planning, growing, and marketing organic produce
- HORT 2031 – Organic Food: How to grow it, where to buy it, can it feed the world
- HORT 5031 – Organic Viticulture and Fruit Production
- HORT 5032 – Organic Vegetable Production
- ENT 3005 – Insect Biology
- PLPA 2001 – Introductory Plant Pathology
- SOIL 3416 – Plant Nutrients in the Environment
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