1991-1993 Catalog - Catalogs - West Virginia University

PlanningHorticulture (Hort)107. General Horticulture. I. 3 hr. PR: Biol. 1 and 3, or consent. Principles underlyingpresent-day horticulture practice with special emphasis on how basic discoveries inplant science have been applied in horticulture.1 16. Flower Judging. II. 1 hr. One laboratory period per week. Identification andjudging of flowers with emphasis on the aesthetic values which underlie desirability ina variety.117. Vegetable Identification and Judging. I. 1 hr. Identification and judging thecommon vegetables and the test associated with olericulture in West Virginia.Emphasis is placed on the cultural practices associated with top quality vegetables.151 . Floral Design. I. 3 hr. Basic course in flower arrangement to cover occasions forthe home and retail flower shop.160. Woody Plant Materials. 3 hr. PR: Biol. 1 3 or equiv. Common ornamental woody,plants, their identification, cultural needs, and evaluation of use; some outdoor studyand a one-day nursery trip. 2-3 hr. lab.162. Herbaceous Plant Materials. I. 3 hr. Identification, description, adaptability, andevaluation of selected herbaceous annuals and perennials with emphasis on their useas design elements.204. Plant Propagation. II. 3 hr. PR: PI. Sc. 52 or consent. Study of practices of plantpropagation and factors involved in reproduction in plants.242. Small Fruits. I. 3 hr. PR: PI. Sc. 52, Hort. 107, or consent. (One 2- day field triprequired.) Taxonomic, physiological, and ecological principles involved in productionand handling of small-fruits. 2 lee, 1 scheduled lab. (Offered in Fall of odd years.)243. Vegetable Crops. I. 3 hr. PR: PI. Sc. 52 or consent. (One 3-day field triprequired.) Botanical and ecological characteristics influencing the production ofvegetable crops. 2 hr. lee, 1 hr. lab. (Offered in Fall of even years.)244. Handling and Storage of Horticultural Crops. I. 3 hr. PR: PI. Sc. 52, Chem. 16.Characteristics of perishable crops. Methods and materials used to maintain quality. 2lee, 1 scheduled lab. (Offered in Fall of odd years.)245. Greenhouse Management. II. 3 hr. PR: Two semesters of Inorganic Chemistryand Hort. 107 or consent. Greenhouse as a controlled plant environment. How toregulate factors influencing plant growth and development within specialized environmentsof greenhouses.246. Tree Fruits. I. 3 hr. PR: PI. Sc. 52 or consent. Principles and practices involved inproduction of tree fruits. 2 lee, 1 scheduled lab. (Offered in Fall of even years.)Human Nutrition and Foods (HN&F)55. Food Principles and Practices. I. 4 hr. Basic principles of the science of foodpreparation. Emphasis on understanding the reasons for basic practices andprocedures essential for obtaining a standard product and on function of ingredients.71 Introduction to Human Nutrition. I, II. 3 hr. Nutrient structure, metabolism,integrated function and their importance to human well-being during all stages of thelife cycle. Current concerns and those of special interest to college students inmeeting nutrient needs.151 . Meal Production. II. 4 hr. PR: HN&F 55 and 71 ;PR or cone: Math 3 orhigher, HMFE 165. Introduction to planning and management of meal production andfood purchasing in the family and institutional settings.Human Nutrition and Foods Courses 377