PLSC 302 - Vegetables, Herbs, and Natural Plant Products

Credit(s): 3

VEGETABLES HERBS NTRL PLANTS
Component: Lecture
This course covers the biology, growing methods and utilization of major vegetables, herbs, and specialty crops grown for natural plant products including pigments, fragrances, sweeteners, essential oils, food additives, botanical drugs, and dietary supplements. Students will learn about garden and commercial production of these crops and alternative production systems. Much of the course will focus on individual vegetables, herbs, specialty crop plants, their botanical characteristics, growth requirements, and use. Classes will be taught on the University farm and greenhouse with activities and on-site lectures. Students will follow an experiential learning process in creating a garden and utilizing plants.
Repeatable for Credit: N Allowed Units: 3 Multiple Term Enrollment: N Grading Basis: Student Option

University Breadth: Mathematics, Natural Sciences and Technology Course Typically Offered: Fall

General Education Objectives:
GE2A: Communicate Effectively in Writing GE2B: Communicate Orally GE5C: Reason Scientifically