Note: Active immunization against tetanus (available through Student
Health Services) is a prerequisite for registration in any laboratory
course in agriculture and for any student employment on the University
Farm.
Note: Cost to the student of extended field trips varies each
semester depending upon itinerary. The student should ask the
course instructor.
12. Introduction to Vegetable Crops (3)
Culture of vegetable crops for market and home; importance,
varieties, cultivation, harvesting, storing and marketing; vegetable
diseases and insect pests; vegetables grown commercially in the
San Joaquin Valley. (2 lecture, 3 lab hours; 2 Saturday field
trips)
51. Forage Crops (3)
Prerequisite: CP11 or permission of instructor. Irrigated
forage crops of California as related to livestock enterprises;
cultural methods, harvesting, marketing, quality, insect and disease
control. (2 lecture, 3 lab hours)
52. Fiber and Oil Crops (3)
Prerequisite:CP11 or permission of instructor. Fiber and oil crops,
cotton, flax, ramie, castor beans, safflower, common to the San
Joaquin Valley; Cotton production; varieties and improvement,
cultural methods, havrvesting and marketing.
53. Cereal Crops (3)
Prerequisite: CP11 or permission of instructor. Cereal crops common
to the San Joaquin Valley; varieties and cultural practices, harvesting
and marketing. (2 lecture, 3 lab hours)
56. Vegetable Field Crops (3)
Prerequisite: CP12 Methods of production, harvesting, grading,
storing, and processing vegetable crops common to the San Joaquin
Valley; potatoes, tomatoes, sweet potatoes, carrots, melons, and
lettuce. (2 lecture, 3 lab hours; 3-day field trip)
60. Weeds (3)
Prerequisite: CP11. Weeds common to the San Joaquin Valley, and
their prevention and control; weed identification and recommended
methods of control or prevention.(2 lecture, 3 lab hours)
103. Seed Production (3)
Prerequisite: CP11 or permission of instructor. Principles and
practices in the culture of vegetable and field crops for seed
production; harvesting, storage, yields, quality, seed laws, certification,
seed cleaning, and marketing. (2 lecture, 3 lab hours)
105. Cotton Technology (3)
Prerequisites: CP52 or permission of instructor. Cotton harvesting,
processing, marketing, utilization, and testing; cotton fiber
technology. (2 lecture, 3 lab hours)
118. Range Management (3)
Prerequisite: CP11 or permission of instructor. Identification
of range forage; estimating carrying capacity; methods of range
conservation, controlled grazing, water development, rodent control,
fertilization, reseeding, brush removal; identification of poisonous
plants. (2 lecture, 3 lab hours; 1 Saturday field trip)
150. Crop Breeding (3)
Prerequisite: Biol 120. Application of genetic and environmental
principles to improvement of plants; heredity and variation in
plants, effects of environmental factors on plant improvements,
effects of self and cross fertilization, principles and results
of selection and hybridization in plant improvement. (2 lecture,
3 lab hours)
152. Cotton Classing (3)
Characteristics of classes and grades of cotton; practical work
in classing cotton; cotton quality as related to grade, staple
and utilization. (2 lecture, 3 lab hours)
190. Independent Study (1-5)
See Regulations and Procedures-Independent Study.
Enology (E)
15. Introduction to Enology (3)
History and development of the wine industry; mechanics of various
processes and factors involved in wine making.
115. Winery Practices (4)
Prerequisite: E 15, V 50, Chem 109, Bact 54. Principles and practices
of preparation of dessert and table wines; operation of plant
equipment; controlled tests; sanitation and waste disposal problems.
(2 lecture, 6 lab hours)
116. Advanced Winery Practices (5)
Prerequisite: V 115. Winery operations; quality control and production
of specialty products; laboratory tests for aldehydes and esters,
copper and iron, pasteurization and fining; microbiological techniques.
(3 lecture, 6 lab hours)
151A-B. Unit Operations (3-3)
Prerequisite: permission of instructor. Basic principles of industrial
operations as they apply to the wine industry with application
to chemistry and physics, transformation of energy, heat transfer,
and flow of fluids; application of principles as they apply to
evaporation, heat exchange equipment, distillation and drying.
160. Winery Technology (3)
Prerequisite: permission of instructor. Technological study of
winery equipment; evaluation, location, and operation; sanitation
procedures. (2 lecture, 3 lab hours; 3- or 4-day field trip)
171. Winery Management (3)
Prerequisite: permission of instructor. Physical properties of
a winery; administrative organizational set-up; personnel; purchasing,
packaging, and shipping; local, state, and federal regulatory
statutes.
11. Introduction to Fruit Growing (3)
Varieties, adaptation, pruning and cultural requirements of deciduous
fruits; harvesting and preparation for market.
12. Fruit Production (3)
Production fruits and nuts in the San Joaquin Valley; spring orchard
practices; laying out, planting and planning orchards on the college
farm. (2 lecture, 3 lab hours)
55. Subtropical Horticulture (3)
Prerequisite: H 11. Problems in production of citrus fruits,
figs, olives, avocadoes, pomegranates, and persimmons. (2 lecture,
3 lab hours)
57. Fruit Varieties (3)
Prerequisite: H 12 or permission of instructor. Characteristic
differences of fruit species; varieties produced in the San Joaquin
Valley.(2 lecture, 3 lab hours)
58. Small Fruit Culture (3)
Cultural practices in production of strawberries and small
fruits; berry culture management practices, pruning, planting;
insect pest and disease control; practical experience in harvesting,
grading and marketing berries. (2 lecture, 3 lab hours)
112. Marketing of Fresh Fruit (3)
Prerequisite: H 11-12. Practice in harvesting, grading, sorting,
and packing fruit; operation of packing house, selection and use
of equipment; inspection and marketing of packed fruit. (2 lecture,
3 lab hours)
181. Fruit Processing (3)
Prerequisite: H 11. Grading of fruits and nuts, packaging,
drying and quick freezing; improvement of produce, laws in maintaining
fruit standards. (2 lecture, 3 lab hours)
186. Orchard Management (3)
Prerequisite: H 57, 112, or permission of instructor. Principles
and practices of orchard management; appraisal; farm contracts
and leases. (2 lecture, 3 lab hours)
190. Independent Study (1-5)
See Regulations and Procedures - Independent Study
3. Fundamentals of Plant Propagation (3)
Principles of sexual and asexual propagation; seed identification,
seedage, cuttage, specialized plant structures for propagation;
propagation media, rooting aids, propagation structures. (2 lecture,
3 lab hours)
22. Principles of Landscape Gardening (3)
Garden maintenance, lawn making; selection, planting, fertilization,
irrigation, pruning. (2 lecture, 3 lab hours)
33. Plant Identification and Materials (3)
Identification, habits of growth, culture and landscape use of
trees, shrubs, vines, annuals, herbaceous perennials including
tropicals, subtropicals, conservatory and house plants. (2 lecture,
3 lab hours)
53. Principles of Nursery Practice (3)
Prerequisite: OH 3. Nursery structures; practice in production
of ornamental, fruit, nut, annual, perennial. bedding, vegetable,
and potted plants; retail and wholesale nursery practices. (2
lecture, 3 lab hours)
111. Market Flower Production (3)
Prerequisite: OH 3. Market flower indistry in California and
the United States; selection, production, care, preparation for
market and use of florist crops.
123. Production of Ornamentals (3)
Prerequisite: OH 53, Bot 1. Production of ornamental trees, shrubs,
vines and groundcovers by cuttings, budding, grafting, layerage,
separation and division; lining out, balling, bare rooting, canning,
growing of cutting material, growing liners; pruning and training
espaliers, specimen plant production. (2 lecture, 3 lab hours;
one all-day field trip)
125. Ornamental Trees (3)
Prerequisite: Bot 1. OH 3. Trees grown in California for landscaping,
shade and ornamentation; identification, habits of growth, cultural
requirements, landscape use. (2 lecture, 3 lab hours)
132. Turfgrass Production and Management (3)
Production and maintenance of grass for lawns, public parks, public
institutions, playgrounds, playing fields, golf courses, bowling
greens; identification of turfgrasses and turfgrass seed. (2 lecture,
3 lab hours)
162. Nursery Management (3)
Prerequisite: OH 22, 33, 123. Design, construction and utilization
of nursery structures; control of temperatures and lighting; business
organization. (2 lecture, 3 lab hours)
163. Farm and Home Landscaping (3)
Prerequisite: OH 22, 33, 123, 125. Arrangement, planning, planting
the farmstead; arrangement and care of selected adapted ornamentals;
layout, design and installation from plans. (2 lecture, 3 lab
hours; 2 all-day field trips)
190. Independent Study (1-5)
See Regulations and Procedures-Independent Study.
11. Grape Production (3)
Production of grapes; structure, physiology, and climatic requirements
of the vine; fall budding, pruning, raisin drying; practice in
fall cultural operations. (2 lecture, 3 lab hours)
13. Raisin Production and Processing (2)
Prerequisite: V 11 or permission of instructor. Principles and
practices of raisin production and processing operations. The
college vineyard and raisin processing laboratory will be utilized.
(I lecture, 3 lab hours)
16. Vineyard Operations (3)
Application of spring vineyard operations; laying out a vineyard,
planting, trellising, training young vines, thinning, girdling;
and grape propagation, cuttings, rootings, grafting (cleft, notch,
bench, and green); T-budding and spring care of fall budded vines.
(2 lecture, 3 lab hours)
50. Grape Varieties (3)
Prerequisite: V 11. Grape varieties common to California; rootstocks
and species, identification, adaptability, and use.
101. Processing and Marketing Grapes (3)
Prerequisite: V 11, 50, Econ IA. Processes in preparing grapes
for market, marketing procedures; grape processing plants, and
grape and raisin marketing centers. (2 lecture, 3 lab hours; 3-day
field trip)
110. Grape Diseases and Pests (3)
Prerequisite: Ag 106, V 11. Grape diseases and pests; identification
and control; application of sprays, insecticides; establishment
of control programs. (2 lecture, 3 lab hours)
166. Vineyard Management (3)
Prerequisite: V 15, 101. Management of vineyards in the San Joaquin
Valley; coordination of production and marketing, cost studies,
and planning an economical vineyard. (2 lecture, 3 lab hours)
170. Viticulture Seminar (1; max total 2)
Open to seniors majoring in viticulture and enology. Latest developments
in research; assigned research paper in viticulture or enology
to be presented in both oral and written form.
190. Independent Study (1-5)
See Regulations and Procedures-Independent Study.