an introductory crops and soils course that covers the importance of agriculture in food production, its economic value, and environmental impact. Upon completion the learner should have a fundamental knowledge of soil and water, nutrient management, pest management, and crop management. Topics include basic soil physical and biological characteristics, resource conservation, irrigation, drainage, water quality, soil and tissue analysis and interpretation, fertilizers and other nutrient sources, soil pH and liming, pest identification, sampling, and control, cropping systems, planting practices, crop growth and development, harvest, storage, and managing production risk, among many others.
Prerequisites
BI104 or CH111.
Semester Offered
Spring