Horticulture Courses | 2024-2025 Academic Catalog | SIU

[IAI Course: AG 905] Introductory horticulture course that will provide students with a foundation for more advanced horticulture courses and an understanding of the growing and care of plants. The course is designed to acquaint students with the science, art and culture of producing the various horticultural crops. Prerequisite: PLB 200 or equivalent. Lab fee: $50.

Credit Hours: 4

An introduction to the essential principles of genetics and plant hybridization utilizing common garden and house plants.

Credit Hours: 2

Theory and practice in the art of flower and plant arrangement for the home, show, and special occasions. History, elements, and principles of design and the use of color. Lab materials and supply fee: $125.

Credit Hours: 2

Gardening techniques for the home gardener including site selection, garden planning, utilization of compost and mulch, pest management, and container gardening. Both inorganic and organic gardening methods are discussed along with the latest recommended varieties for the small garden. Lab fee: $25.

Credit Hours: 2

The student will learn the basic principles needed to successfully use pesticides in agricultural production systems. The use and function of application equipment to deliver pesticides in a safe and effective manner will be taught. Basic understanding of scouting, action threshold and decision making, active ingredient rotation, product formulation, and the generation, delivery and function of droplets will be covered. Course fee of $178 is required for professional certification materials, personal safety, pesticide application resources and pest scouting equipment. Students will be required to pass Illinois pesticide application basic standards exam and at least two other specialty certifications for successful completion of the class.

Credit Hours: 1

Credit for on-campus work experience in the areas of plant and soil science, or credit through a cooperative program developed between the program and the Office of Student Employment. Credit awarded based on 4 hours of work per week during the semester for each hour of credit. Special approval needed from the program. Mandatory Pass/Fail.

Credit Hours: 1-10

Principles and methods of establishing and maintaining turfgrass for lawns, recreational areas, public recreation areas, public grounds and higher-management turf. Identification of plant species, soil properties, and management pertinent to variable environments. Prerequisite: a plant biology course, HORT 220. Lab fee: $50.

Credit Hours: 3

Introduction to the art and science of interior plantscaping. Practical application of design principals, staging, plant identification, care and maintenance of plants in interior public spaces including: offices, shopping centers, banks, and others. Indoor green (living) walls will also be explored. Hands on experience will be gained through staging and maintaining interior public areas and administrative offices of SIU Agriculture Building including staging and maintaining the green (living) wall. Prerequisite or Co-requisite: HORT 220 or consent of instructor. Lab fee: $150.

Credit Hours: 3

Identification, classification, culture, and use of herbaceous annuals or plants treated as annuals in the landscape. Prerequisite: HORT 220. Lab fee: $50.

Credit Hours: 3

Identification, classification, culture and use of herbaceous perennials, hardy bulbous plants, and perennial ornamental grasses in the landscape. Prerequisite: HORT 220. Lab fee: $50.

Credit Hours: 3

Identification, usage and adaptability to the landscape of woody (deciduous and evergreen) and ornamental shrubs, trees and vines. Use of plant keys. Prerequisite: HORT 220. Laboratory fee: $10.

Credit Hours: 3

Introduction to the design process and components of landscape design (plant materials, pavement, site structures, water, landform and buildings). A brief history of landscape design is also explored.

Credit Hours: 2

Practical application of landscape design beginning with basic graphic presentation and design skills leading to a final design of a real site. HORT 328A (lecture) should be taken before or concurrently with this course. Lab fee: $20.

Credit Hours: 2

Introduction to grape growing and the making, using and appreciation of wine for pleasure, health and profit. Discover the science and art of growing, making and using wine. Participatory approach to instruction with emphasis on beginning the novice on a successful journey through the wonderful world of grapes and wine. Includes a Midwest perspective. A three-day tour of the regional industry and a Saturday tour of local establishments required. Must be 21 years of age by September 15 (prior to wine tasting exercises) of semester taken to enroll. Proof of age and signature on informed consent form required at first class meeting. Offered fall semester only. Purchase and use of required textbook mandatory. Lab fee: $245.

Credit Hours: 3

Supervised work experience program in either an agricultural agency of the government or agribusiness. Restricted to junior standing. Special approval needed from the program. Mandatory Pass/Fail.

Credit Hours: 1-6

This course will provide students a practical working knowledge of sustainable production principles and practices used in the production of high value horticultural food crops. Students will learn how to use environmentally sound practices when growing horticultural food crops. Hands-on learning experiences will be used to allow students to gain a greater understanding of sustainable food production practices and their effective implementation. Prerequisite: HORT 220. Required course fee: $50.

Credit Hours: 3

This course will cover basic and applied physiological principles that ultimately affect horticultural crop growth. Topics discussed will include whole plant anatomy and physiology of growth in both vegetative and reproductive tissues. Other areas that will be covered include environmental influences on growth, plant growth regulators, seed and seedling establishment, pruning, training, and plant size, grafting and rootstocks, and post-harvest physiology. Prerequisite: HORT 220.

Credit Hours: 3

This course develops professional preparation skills to help ensure that undergraduate horticulture students transition well to the professional workplace or to graduate school. Topics include: finding internships and job opportunities, resume and cover letter preparation, applications, exploring continuing education and graduate school opportunities, professional oral and written communications, networking, interviewing, and presentation development. Prerequisite: CMST 101. Restrictions: Horticulture students; Junior status; with consent of instructor.

Credit Hours: 1

Assignments involving research and individual problems. Special approval needed from the program.

Credit Hours: 1-8

Independent undergraduate research sufficiently important to three hours per week of productive effort for each credit hour. Special approval needed from the program.

Credit Hours: 1-4

A survey of major diseases of important horticultural crops in the United States. Disease identification, cycles, and management strategies will be addressed. Not for graduate credit. Prerequisite: HORT 220.

Credit Hours: 2

A survey of major diseases of important turfgrasses in the United States. Disease identification, cycles, and management strategies will be addressed. Not for graduate credit. Prerequisite: HORT 220.

Credit Hours: 1

A survey of major diseases of important tree species in the United States. Disease identification, cycles, and management strategies will be addressed. Not for graduate credit. Prerequisite: HORT 220.

Credit Hours: 1

(Same as CSEM 408) Climatological, ecological, physiological, sociological, and economical factors influencing world crop production practices. This course intends to provide students the opportunity to observe world crop production systems on a firsthand basis. Crop specific production, harvesting, processing, and marketing methods will be discussed. Special approval needed from the department.

Credit Hours: 3

(Same as CSEM 409) Principles of basic plant physiology. Topics include cell structure, photosynthesis, respiration, water and mineral relations, vascular transport and plant growth regulators. Prerequisites: PLB 200, CHEM 140B. Lab fee: $50.

Credit Hours: 3

This class will provide students an understanding of growing edible and ornamental plants in urban landscapes. This course will focus on the value of horticulture in urban environments, and provide an overview of urban horticulture practices, with content focusing on the importance to ecosystem services and urban sustainability. The cultivation and management of both ornamental and edible plants will be discussed in the context of using best management practices to create resilient urban ecosystems. Students will also learn the social and economic value of sustainable horticulture systems and implications of creating better communities through urban horticulture. A 3- to 4-day field trip will be required to observe and learn about various current horticulture practices in an urban setting. Prerequisite: HORT 220. Field trip and lab fee: $195.

Credit Hours: 3

Issues in environment, technology, management, society, politics, business, and sports that interact with turf management. Students will utilize periodicals and other references for preparing papers addressing these issues. Prerequisite: HORT 322 or permission of instructor. Lab fee: $25.

Credit Hours: 3

Basic concepts of physiology, growth, and nutrition of turfgrasses and their culture. Application of turfgrass science to management of special areas, such as golf courses, athletic fields, sod farms, and to the turfgrass industry. Prerequisite: CSEM 240 and HORT 322. Lab fee: $50.

Credit Hours: 3

Principles of greenhouse management controlling environmental factors influencing plant growth; greenhouses and related structures; greenhouse heating and cooling systems. Prerequisite: HORT 220 or consent of instructor. Lab fee: $40.

Credit Hours: 3

Production, timing, and marketing of the major floricultural crops grown in the commercial greenhouse. Each student will have an assigned project. Prerequisite: HORT 220. Lab fee: $40.

Credit Hours: 4

Development of the design process, graphics and verbal communication of landscape projects. Emphasis on large scale projects and residential design. Prerequisite: HORT 328A and 328B. Lab fee: $25.

Credit Hours: 3

Development of the design process, graphics and verbal communication of landscape projects. Emphasis on construction details, color rendering and portfolio development. Prerequisite: HORT 428. Lab fee: $25.

Credit Hours: 3

Fundamental principles of asexual and sexual propagation of horticultural plants. Actual work with seeds, cuttings, grafts, and other methods of propagation. Not for graduate credit. Prerequisite: HORT 220. Field trip cost approximately $5. Lab fee: $40.

Credit Hours: 4

An introduction course in the basic elements of landscape construction dealing with wood, concrete, masonry, and stone. Emphasis will be placed on safety, interpretation of construction drawings, specifications for specific structures, materials selection, cost estimation, site preparation, and construction techniques. Not for graduate credit. Prerequisite: HORT 220. Lab fee: $170.

Credit Hours: 4

Principles and practices in both fields and container production or ornamental landscape materials and the marketing of landscape plant materials at the nursery and retail garden center. Business management or both nurseries and garden centers will be included. Not for graduate credit. Prerequisite: HORT 220. Lab fee: $50.

Credit Hours: 4

(Same as AGSE 433, ANS 433, CSEM 433, PLB 433) This course will cover the basic principles of plant and animal biotechnology using current examples; gene mapping in breeding, transgenic approaches to improve crop plants and transgenic approaches to improve animals will be considered. Technology transfer from laboratory to marketplace will be considered. An understanding of gene mapping, cloning, transfer, and expression will be derived.

Credit Hours: 3-7

Course is designed as a general introduction to landscape maintenance operations. Topics discussed include plant selection, site selection, climatic effects, planting, fertilization, pruning, diagnosis of plant problems, weed control and pest management. Emphasis given to business management practices and cost estimation skills. Not for graduate credit. Prerequisite: HORT 220.

Credit Hours: 3

Learn how to grow and use temperate fruit trees for your pleasure and/or economic benefit. Learn to use the basic principles of plant-environment interaction to understand and solve common problems found in the culture of tree fruit crops in the landscape, garden or orchard. Master the secrets of fruit growing through emphasis on hands-on experiential laboratories. Focus on midwest culture of tree fruit and nut crops. One-day field trip. Required textbook mandatory. Not for graduate credit. Prerequisite: HORT 220. Lab fee: $135.

Credit Hours: 4

Culture, harvesting, and marketing of vegetables; with morphological and physiological factors as they influence the crops. Not for graduate credit. Prerequisite: HORT 220. Lab fee: $25.

Credit Hours: 4

Introduces students to a popular software program used to create landscape designs. Emphasis is on learning the software program rather than learning the design process. Prerequisite: HORT 328A and HORT 328B.

Credit Hours: 3

(Same as PSAS 440) Faculty led work experience at the SIUC Horticulture Greenhouses. The student can acquire practical professional training to complement their academic course work. Greenhouse management operations manual preparation will be a significant component of this course. Study will include: traditional greenhouse practices, green (living) walls & green roofs, nutrient film techniques, crop scheduling, biological pest control, pesticide application & safety. Prerequisite: HORT 423 or PSAS 423 with a grade of C or better or consent of instructor. HORT 423 or PSAS 423 may be taken concurrently. Lab fee: $75.

Credit Hours: 3

An entomology course focused on the identification, life cycles, habits, habitats, and control methods of beneficial and pest insects/anthropods that affect horticultural crops. Prerequisite: PLB 200 or consent of instructor. Lab fee: $50.

Credit Hours: 3

Students learn basics of intensive, high-value crop production such as cannabis in artificial/controlled growing environments (e.g., greenhouse, high tunnel, or other indoor environment). Course covers greenhouse structures, their basic operation & fundamental environmental management, plant growth & maintenance, diseases & pests, and crop scheduling & production of high value, intensively grown plants. Course fee of $142 is required for supplies associated with hands-on laboratory exercises and travel expenses.

Credit Hours: 3

Landscape practices designed and maintained with respect to natural systems offer ecological benefits, functional solutions and aesthetic value to outdoor spaces. This course will introduce best practices and construction methods of sustainable landscape features as green roofs, green walls, and permeable pavers with an emphasis on construction details, material selection and case studies. Students will expand critical thinking skills as applied to landscape planning.

Credit Hours: 3

Introduction to alternative plant selections for the urban landscape associated with use of native plants and creating edible landscapes. Emphasis is placed on site selection, whether in the ground, in containers or on a green roof, to determine best practices and appropriate plant choices in urban environments.

Credit Hours: 3

Study of the developmental patterns and environmental responses of important vine and small fruit crops; strawberries, brambles, blueberries, grapes and exotic crops. Learn to adapt these crops to profitable culture for the amateur or professional with a Midwest focus. Practical hands-on experience in the classroom and the field. Two one-day field trips required. Required textbooks mandatory. Not for graduate credit. Prerequisite: HORT 220. Lab fee: $150.

Credit Hours: 4

Varieties, terroir, culture and connoisseurship. Study the impact of varieties, terroir and culture on important wines from regions around the world. Learn wine geography and its effect on wine character with practical hands-on experience and expand connoisseurship skills. A team approach to wine appellation presentations and a term project involved in the wine trade will teach industry production, marketing and networking skills. Meet once a week for 4 hours; 2 hr lecture, 2 hr lab. Meeting time arranged for convenience of majority interested in taking the class, with instructor approval. Prerequisite is successful completion of HORT 333, From the Vine to its Wine, with a grade of C or better. Must be 21 years of age prior to beginning of class to enroll. Proof of age and signature on informed consent form required at first class meeting. Purchase and use of required textbook mandatory. Laboratory fee of $192.

Credit Hours: 3

This class will focus on the philosophical background of organic farming, as well as the biological, environmental and social factors involved in organic food production. The student will learn the basic principles of successful organic gardening without the need to use man-made synthetic chemical sprays and fertilizers. Topics covered will include soils and organic fertilizers, composting and mulches, companion planting and crop rotation, organic cultivation of fruit, vegetable and ornamental flowers/shrubs, organic pest and disease control, permaculture, and organic garden planting design and maintenance.

Credit Hours: 3

Fundamental principles of post harvest physiology, handling, and evaluation of horticultural commodities will be covered. Specific details will be given on vegetable, fruit, ornamental, and floricultural commodities. Not for graduate credit. Prerequisite: HORT 220 and PLB 320. Field trip costing approximately $30.

Credit Hours: 2

This course will focus on the requirements, installation, care and maintenance of the rooting media of golf course putting green and turfgrass on disturbed soils. Not for graduate credit. Prerequisite: CSEM 240.

Credit Hours: 4

This course will instruct and challenge the student to design outdoor spaces that cultivate a sense of place as related to the site and the user. The course will review fundamental landscape planning process including principles and elements of design with an emphasis on "green" decision making. Special approval needed from the program.

Credit Hours: 3

Students will learn the entire process of cannabis production from seed, clone, or transplant to harvest. Also, students will gain an understanding of the cannabinoids and non-cannabinoids (terpenes and flavonoids) synthesis/degradation process. This course will also teach essential management techniques that will allow students to develop a solid understanding of the best practices for cannabis commercial production. Required field trip transportation and lab equipment/supply fee: $90.

Credit Hours: 3

Faculty-led work experience in greenhouses, controlled environmental agriculture (CEA) lab, and experimental sites. These experiences will provide students with valuable skills in handling, managing, and documenting cannabis cultivation techniques. The course will include propagation (seed and clonal), vegetative growth, flowering stage growth (auto-flowering and photoperiod cultivars), and post-harvest handling (trimming, harvest, drying, and curing). In addition, students will study integrated pest management (IPM), best management practices (BMP) for cannabis, common pests and pathogens, automation and controls, electric lighting, and crop-steering theory. Emphasis on both organic and traditional management methods, as well as current changes in cannabis cultivation technology, will be discussed in a hands-on lecture setting. Prerequisite: HORT 481 or consent of instructor. Required lab equipment/supply fee: $145.

Credit Hours: 3

This course provides an in-depth exploration of the cannabis supply chain, focusing on the unique challenges and opportunities within the industry. Students will learn about the processing (harvest, drying, and curing), distribution, and retail aspects of the cannabis supply chain, as well as the legal and regulatory frameworks that impact its operations. The course will also teach essential management techniques that will allow students to develop an understanding of the best practices for cannabis commercial production and extraction. Prerequisite: HORT 481 or consent of instructor. Lab fee: $90.

Credit Hours: 3