This one-year course explores greenhouse production of plants including popular flowering potted plants, tropical, and bedding plants. Also included is the production of vegetables in the greenhouse such as micro-greens and tomatoes. Students study plant nutrition, basic botany, soil science, plant propagation and organic/sustainable methods to produce these crops for local farmers’ markets and restaurants. Course content also includes the production of vegetables and fruits using sustainable/organic methods of growing crops and agribusiness. Students who successfully complete this course are well prepared to enter the workforce or pursue post-secondary education. Students who continue their education will pursue fields of study that could include soil science, nutrition, environmental and conservation scientist, and crop production for food and beauty. A lab fee is required.
Physical endurance to stretch, reach, bend, stoop and stand for long periods of time
Tolerance for pesticides, fertilizers and other chemicals