This one-year course explores greenhouse production of plants including popular flowering potted plants, tropical, and bedding plants. Also included is the production of vegetables in the greenhouse such as micro-greens and tomatoes. Students study plant nutrition, basic botany, soil science, plant propagation and organic/sustainable methods to produce these crops for local farmers’ markets and restaurants. Course content also includes the production of vegetables and fruits using sustainable/organic methods of growing crops and agribusiness. Students who successfully complete this course are well prepared to enter the workforce or pursue post-secondary education. Students who continue their education will pursue fields of study that could include soil science, nutrition, environmental and conservation scientist, and crop production for food and beauty.

This program is offered as Honors credit with the expectation that students complete four projects throughout the year that extend beyond the standard curriculum. These projects are built into the program and are a great opportunity for students to expand their knowledge of the topics covered in class.