The Fruit and Vegetable Crop Management program provides students an opportunity to apply practical knowledge and training on the selection, use, and management of fruit and vegetable crops. The program combines classroom instruction and theory with practical experience gained through field laboratories and a professional internship. Graduates of the program are prepared for careers in the fruit and vegetable industry.
Requirements for Fruit and Vegetable Crop Management
Students must complete 48 credits from the following:
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1. |
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All of the following courses (22 credits): |
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AFRE |
130 |
Farm Management I |
3 |
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AT |
202 |
Agricultural Regulation Compliance and Safety |
3 |
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AT |
293 |
Professional Internship in Agricultural Technology |
3 |
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CSS |
126 |
Introduction to Weed Management |
2 |
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CSS |
203 |
World of Soils |
2 |
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ENT |
110 |
Applied Entomology of Economic Plants |
3 |
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HRT |
206 |
Training and Pruning Plants |
1 |
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HRT |
207 |
Horticulture Career Development |
1 |
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HRT |
218 |
Irrigation Systems for Horticulture |
2 |
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PLP |
105 |
Fundamentals of Applied Plant Pathology |
1 |
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PLP |
105L |
Fundamentals of Applied Plant Pathology Lab |
1 |
2. |
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Complete a minimum of 3 elective credits in the College of Agriculture and Natural Resources as approved by the program coordinator in the Institute of Agricultural Technology. |
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Complete 23 credits of additional course work through the College of Agriculture and Natural Resources, a community college partner (Muskegon Community College, Northwestern Michigan College, Southwestern Michigan College, Wayne County Community College District, West Shore Community College) or an approved transferring institution. All course work must be approved by the program coordinator in the Institute of Agricultural Technology. |