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)
101. Crop Grading and Judging (3)
(2 lecture and 3 laboratory hours weekly.)
Market classes, grading and judging of crops, identification of crops weeds;
principles and practices of germination tests, purity analysis and identification
as applied to crop seeds; seed inspection. Prerequisites: CP 11.
102. Principles of Crop Production (3)
Relation of environment to distribution and utilization of field crops;
soil management and improvement, fertilization, rotation, erosion control,
tillage, and other practices in production of field crops. (2 lecture, 3
lab hours)
103. Seed Production (3)
Principles and practices in the culture of vegetable and field crops for
seed production; harvesting, storage, yields, quality, diseases and pests;
preparation and marketing of vegetable and field seed. (2 lecture, 3 lab
hours)
118. Range Management (3)
Prerequisite: AH 1, 71, 72, CP 11 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)
151. Crop Production Management (3)
Prerequisite: junior standing and major in agriculture. Management factors
in the efficient operation of a crop production program; planning efficient
production and marketing.
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)
Technical Crop Production Courses (TCP)
1. Field Crop Production (3)
(2 lecture and 3 laboratory hours weekly.)
2. Truck Crop Production (3)
(2 lecture and 3 laboratory hours weekly.)
50. Forage Crop Production (3)
(2 lecture and 3 laboratory hours weekly.)
52. Fiber and Oil Crops (3)
(2 lecture and 3 laboratory hours weekly.)
53. Cereal Crop Production (3)
(2 lecture and 3 laboratory hours weekly.)
56. Vegetable Field Crops (3)
(2 lecture and 3 laboratory hours weekly.)
60. Weeds (3)
(2 lecture and 3 laboratory hours weekly.)
101. Crop Grading and Judging (3)
(2 lecture and 3 laboratory hours weekly.)
118. Range Management (3)
(2 lecture and 3 laboratory hours weekly.)
151. Crop Production Management (3)
(2 lecture and 3 laboratory hours weekly.)
152. Cotton Classing (2)
(1 lecture and 6 laboratory hours weekly.)
180. Special Problems (1-4)
1. General Horticulture (3)
(2 lecture and 3 laboratory hours weekly.)
Varieties of deciduous fruits, harvesting and preparation for market; adaptation
and cultural requirements, orchard and vineyard management practices; practice
in pruning trees and vines. For students not majoring in Horticulture.
3. Fundamentals of Plant Propagation (3)
(2 lecture and 3 laboratory hours weekly.)
Principles of propagation both sexual and asexual; identification of seeds,
making of cuttings, fall budding and layering.
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)
14. California Fruit and Vegetable Standards (3)
For students interested in government fruit inspection. Prerequisite: H
57. California laws and enforcement of regulations for packing or shipping
fruits, nuts, and vegetables. (2 lecture, 3 lab hours)
22. Principles of Landscape Gardening (3)
(2 lecture and 3 laboratory hours weekly.)
Production of plants, trees and shrubs; planting, fertilizing, irrigation
with introductory work in design.
30. Advanced Propagation Methods (3)
(2 lecture and 3 laboratory hours weekly.)
Grafting, budding, lining out, balling out and the production of hardwood
cuttings; care of plants in greenhouses and lath houses.
55. Subtropical Horticulture (3)
Prerequisite: H 11. Problems in production of citrus fruits, figs, olives,
avocadoes, pomegranates, and persimmons. (2 lecture, 3 lab hours)
56. Fruit Tree Propagation (3)
(2 lecture and 3 laboratory hours weekly.)
Propagation by seed, budding, cutting, layering and grafting; production
of dwarf and standard tree stocks; scion relationships; propagation of deciduous
citrus and small fruits; spring nursery management.
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)
59. Spray Materials (2)
Prerequisites: Chem. 2A-B. Mixing and compatibility of spray materials;
apparatus used in applying chemical sprays. (1 lecture, 3 lab hours)
61. Diseases of Fruit Trees (3)
(2 lecture and 3 laboratory hours weekly.)
Diseases and pests detrimental to orchards; identification and eradication
through common control methods and practices. Prerequisite: Ag H 12.
63. Farm Home Planning and Landscaping (3)
(2 lecture and 3 laboratory hours weekly.)
Arrangement, planning and planting of the farmstead; selection of adapted
ornamentals, their care and arrangement.
105. Plant Quarantine Laws (3)
For students interested in county, state, or federal inspection work. Federal,
California state, and county laws relating to plant quarantine to prevent
the introduction and spread of agricultural pests as outlined in the Agricultural
Code of the State of California.
109. Fruit Varieties (3)
(2 lecture and 3 laboratory hours weekly.)
Fruit varieties; actual field experience in harvesting, grading, packing,
storing, loading and marketing of fruits. Prerequisite: Ag H 12.
111A-B. Market Flower Production (3-3)
(2 lecture and 3 laboratory hours weekly.)
Production of marketable shrubs and flowers in greenhouses and lath houses;
selection, care and preparation for marketing.
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)
161. Propagation House Management (3)
(2 lecture and 3 laboratory hours weekly.)
Management and operation of glasshouses and lath houses in terms of economical
production of ornamental plants.
181. Fruit Processing and Marketing (4)
(3 lecture and 3 laboratory hours weekly.)
Grading of fruits and nuts, packaging, drying and quick freezing; marketing
methods, improvement of produce, importance of standardization laws in maintaining
fruit standards; the college farm fruit and nut processing plants used.
Three-day field trip required. Prerequisite: Ag 1-111.
186A-B. Orchard Management (3-3)
(2 lecture and 3 laboratory hours weekly.)
Advanced study in fall and summer orchard operations; harvesting, grading,
packing, and marketing fall and summer orchard crops; soil improvement practices;
pruning, propagation problems, orchard records ; tax reports in reference
to orchard management.
188. Preservation of Fruits and Vegetables (4)
Selection of fruits and vegetables for canning; canning practice. (2 lecture,
6 lab hours)
190. Independent Study (1-5)
Technical Horticulture Courses (TH)
2. General Horticulture (3)
(2 lecture and 3 laboratory hours weekly.)
3. Fruit Production (3)
(2 lecture and 3 laboratory hours weekly.)
5. Fruit and Vegetable Standardization (3)
(2 lecture and 3 laboratory hours weekly.)
6. Diseases of Fruit Trees (3)
(2 lecture and 3 laboratory hours weekly.)
22. Principles of Landscape Gardening (3)
(2 lecture and 3 laboratory hours weekly.)
30. Advanced Propagation Methods (3)
(2 lecture and 3 laboratory hours weekly.)
54. Plant Propagation (3)
(2 lecture and 3 laboratory hours weekly.)
55. Subtropical Horticulture (3)
(2 lecture and 3 laboratory hours weekly.)
59. Spray Materials (2)
(1 lecture and 3 laboratory hours weekly.)
63. Farm Home Planning and Landscaping (3)
(2 lecture and 3 laboratory hours weekly.)
105. Plant Quarantine Laws (3)
(3 lecture hours weekly.)
111A-B. Flower Production (3-3)
(2 lecture and 6 laboratory hours weekly.)
113. Fruit Marketing and Processing (4)
(3 lecture and 6 laboratory hours weekly.)
126A-B. Orchard Management (3-3)
(2 lecture and 6 laboratory hours weekly.)
180. Special Problems (1-4)
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)
30. Advanced Propagation Methods (3) (Former H 30)
Grafting, budding, lining out, balling out, and the production of hardwood
cuttings; care of plants in greenhouses, lath houses. (2 lecture, 3 lab
hours)
63. Farm Home Planning and Landscaping (3) (Former H 63)
Arrangement, planning, and planting of the farmstead; selection of adapted,
ornamentals, care and arrangement. (2 lectures, 3 lab hours)
111A-B. Market Flower Production (3-3)
Production of marketable shrubs and flowers in greenhouses and lath
houses; selection, care, and preparation for marketing. (2 lecture, 3 lab
hours)
161. Propagation House Management (3) (Former H 161)
Management and operation of glasshouses and lath houses in terms of economical
production of ornamental plants. (2 lecture, 3 lab hours)
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)
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)
151. Introduction to Enology (3)
Prerequisites: V 50, Bact. 54, Chem. 8. Origin and development of the
wine industry; fundamental procedures in wine making; grapes best suited
for dessert wine production of the San Joaquin Valley. (2 lecture, 3 lab
hours)
152. Winery and Laboratory Practices (3)
Prerequisite: V 151. Principles in operation of winery pumps, filter, refrigeration
equipment, heat exchanger, stills, evaporation apparatus, boilers; practical
application of wine chemistry; fermentation, fortification, color extraction;
blending, racking, and fining of wines. (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)
190. Independent Study (1-5)
Technical Viticulture Courses (TV)
1. General Viticulture (3)
(2 lecture and 3 laboratory hours weekly.)
6. Vineyard Operations (3)
(2 lecture and 3 laboratory hours weekly.)
10. Grape Varieties (3)
(2 lecture and 3 laboratory hours weekly.)
11. Market and Harvesting Grapes (3)
(2 lecture and 3 laboratory hours weekly.)
16. Vineyard Management (3)
(2 lecture and 3 laboratory hours weekly.)
20. Grape Diseases and Pests (3)
(2 lecture and 3 laboratory hours weekly.)
103. Plant Quarantine Lawss (3)
(2 lecture and 3 laboratory hours weekly.)
151. Introduction to Enology (3)
(2 lecture and 3 laboratory hours weekly.)
180. Special Problems (1-4)