The Vegetable Production course provides students with a comprehensive understanding of commercial vegetable production systems, with an emphasis on the integration of plant physiology, soil and water management, and practical decision making. The course covers major vegetable crops grown in North Carolina and the southeastern United States, including tomatoes, peppers, brassicas, cucurbits, potatoes, and leafy greens.

Instruction combines classroom lectures with hands-on learning experiences, including field and greenhouse activities, data-driven problem solving, and applied case studies. Students learn to evaluate production practices related to cultivar selection, planting strategies, irrigation and nutrient management, pest and disease management, and harvest considerations, while also developing the ability to interpret real-world production constraints.

The course emphasizes applied learning and critical thinking, preparing students for careers in horticulture, extension, research, and the specialty crop industry. Current research findings and extension recommendations are integrated throughout the course to connect foundational principles with modern production challenges.

Practical, hands-on training

Students engage in hands-on activities designed to reinforce core concepts and develop practical skills, including:

• Focus on commercial production system for vegetables in NC
• Open field and greenhouse production practices for vegetables
• A strong emphasis on Irrigation and nutrient management
• Integration of soil, plant, and environmental data
• Applied problem-solving using real production scenarios

If you want to learn more about the class, please see the following links.

2024 Syllabus

2025 Syllabus