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)
Planting and maintenance of the garden; selection, planting, fertilization,
irrigation, pruning of plant material; disease and insect control, weed
control; laun planting and care; the home vegetable and fruit garden, house
and patio plants. (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.