Horticulture Courses(HORT)
HORT 220. General Horticulture. I. 3 Hr. PR: BIOL 101 and BIOL 103, or consent. Principles underlying present-day horticulture practice with special emphasis on how basic discoveries in plant science have been applied in horticulture.
HORT 226. Flower Judging. II. 1 Hr. One laboratory period per week. Identification and judging of flowers with emphasis on the aesthetic values which underlie desirability in a variety.
HORT 227. Vegetable Identification and Judging. I. 1 Hr. Identification and judging the common vegetables and the test associated with olericulture in West Virginia. Emphasis is placed on the cultural practices associated with top quality vegetables.
HORT 251. Floral Design. I. 3 Hr. Basic course in flower arrangement to cover occasions for the home and retail flower shop.
HORT 260. Woody Plant Materials. I. 3 Hr. PR: BIOL 101 and BIOL 103 or equiv. Common ornamental woody plants, their identification cultural needs, and evaluation of use; some outdoor study and a one-day nursery trip. 2-3 hr. lab. (Offered fall of odd years.)
HORT 262. Herbaceous Plant Materials. I. 3 Hr. Identification, description, adaptability, and evaluation of selected herbaceous annuals and perennials with emphasis on their use as design elements. (Offered fall of even years.)
HORT 293. Vines to Wines. Offered every Fall, 2 Credit Hours and No Prerequisites required.Introduction to the practices of grape growing and the making, using and appreciation of wine by acquiring an understanding of the principles underlying present-day grape and wine production with special emphasis on origins, botany, historical and cultural significance of the grapevine and related species.
HORT 420. Plant Propagation. II. 3 Hr. PR: PLSC 206 or consent. Study of practices of plant propagation and factors involved in reproduction in plants. (Offered spring of even years.)
HORT 442. Small Fruits. I. 3 Hr. PR: PLSC 206, HORT 220, or consent. (One 2-day field trip required.) Taxonomic, physiological, and ecological principles involved in production and handling of small-fruits. (2 lec., 1 scheduled lab.) (Offered in fall of odd years.)
HORT 443. Vegetable Crops. I. 3 Hr. PR: PLSC 206 or consent. (One 3-day field trip required.) Botanical and ecological characteristics influencing the production of vegetable crops. (2 hr. lec., 1 hr. lab.) (Offered in fall of even years.)
HORT 444. Handling and Storage of Horticultural Crops. I. 3 Hr. PR: PLSC 206 and CHEM 116. Characteristics of perishable crops. Methods and materials used to maintain quality. (2 lec., 1 lab.) (Offered in fall of odd years.)
HORT 445. Greenhouse Management. II. 3 Hr. PR: Two semesters of Inorganic Chemistry and HORT 220 or consent. Greenhouse as a controlled plant environment. How to regulate factors influencing plant growth and development within specialized environments of greenhouses.
HORT 446. Tree Fruits. I. 3 Hr. PR: PLSC 206 or consent. Principles and practices involved in production of tree fruits. (2 lec., 1 scheduled lab.) (Offered in fall of even years.)
HORT 501. Post Harvest Physiology. 3 HR.