{"id":28,"date":"2015-10-05T07:00:10","date_gmt":"2015-10-05T07:00:10","guid":{"rendered":"http:\/\/bsmrau.edu.bd\/aer\/?page_id=28"},"modified":"2026-04-12T10:16:53","modified_gmt":"2026-04-12T10:16:53","slug":"under-graduate","status":"publish","type":"page","link":"https:\/\/gau.edu.bd\/hrt\/under-graduate\/","title":{"rendered":"Under Graduate"},"content":{"rendered":"

HRT105: Fundamentals of Horticulture<\/span><\/h4>\n

\u00a0Course Type\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/strong><\/h4>\n\n\n\n\n\n\n\n\n
<\/td>\n\n

\u00a0<\/strong><\/h4>\n<\/td>\n

\n

:Core<\/h4>\n<\/td>\n<\/tr>\n

\n

Year and Term\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/strong><\/h4>\n<\/td>\n

\n

\u00a0<\/strong><\/h4>\n<\/td>\n

\n

: 1st Year, Summer<\/h4>\n<\/td>\n<\/tr>\n

\n

Pre-requisite (If any)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong><\/h4>\n<\/td>\n

\n

\u00a0<\/strong><\/h4>\n<\/td>\n

\n

: Not required<\/h4>\n<\/td>\n<\/tr>\n

\n

Credit (Theory)\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong><\/h4>\n<\/td>\n

\n

\u00a0<\/strong><\/h4>\n<\/td>\n

\n

: 2.0<\/h4>\n<\/td>\n<\/tr>\n

\n

Contact Hours (Theory)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/strong><\/h4>\n<\/td>\n

\n

\u00a0<\/strong><\/h4>\n<\/td>\n

\n

: 24 hours<\/h4>\n<\/td>\n<\/tr>\n

\n

Total Marks\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/strong><\/h4>\n<\/td>\n

\n

\u00a0<\/strong><\/h4>\n<\/td>\n

\n

: 100<\/h4>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/strong>\u00a0<\/strong>Course Objectives<\/strong><\/span><\/h4>\n

The course is designed to provide a comprehensive understanding of the fundamental concepts of horticulture and its various branches. It aims to develop a clear understanding of the principles underlying horticultural crop production, postharvest management, and marketing systems. The course also emphasizes the analysis of key factors influencing the growth and development of horticultural crops under diverse conditions. Furthermore, it seeks to explore and promote the application of modern and innovative techniques to enhance productivity, sustainability, and overall advancement of the horticulture sector.<\/h4>\n

\u00a0<\/strong>Theory (Credit 2.0)<\/strong><\/span><\/h4>\n

Concepts, Origin, Branches, Importance and Scope of Horticulture: <\/strong>Introduction to horticulture, including its definition, origin, branches, and classification of horticultural crops. Discussion on area and production, nutritional value, export potential, and the contribution of horticulture to the global and Bangladesh economy, along with its scope and future prospects.<\/h4>\n

Principles and Management Techniques for Improvement of Horticultural Crops: <\/strong>Fundamental principles of horticultural crop production with emphasis on different types of gardens such as orchard, kitchen garden, and home garden. Planning, layout, and establishment of orchards, along with management practices including weed, water, nutrient, and pest and disease management.<\/h4>\n

Growth, Development and Breeding of Horticultural Crops: <\/strong>Understanding of growth and developmental processes, bearing habits, and factors influencing fruitfulness and unfruitfulness. Principles and methods of training and pruning, along with an introduction to breeding techniques for crop improvement.<\/h4>\n

Protected Cultivation, Organic Farming and Advanced Production Systems: <\/strong>Principles and practices of organic horticulture and its future prospects. Introduction to protected cultivation techniques such as hydroponics, greenhouse, glasshouse, and shade net systems for sustainable and efficient crop production.<\/h4>\n

Postharvest Management, Value Addition and Marketing: <\/strong>Concepts of harvest indices and postharvest handling of horticultural crops, including processing, storage, value addition, and marketing systems. Emphasis on quality assurance and supply chain management.<\/h4>\n

Mushroom Cultivation and Emerging Opportunities: <\/strong>Importance of mushroom as a promising horticultural commodity, its nutritional value, and potential for income generation and diversification in the horticulture sector.<\/h4>\n

Organizations, SDGs and Development of Horticulture Sector: <\/strong>Role of national and international organizations in horticultural development, including government and NGO initiatives. Contribution of the horticulture sector to Sustainable Development Goals (SDGs).<\/h4>\n

Interactive Learning and Discussion: <\/strong>Free discussion and case studies on current issues, challenges, and innovations in the horticulture sector.<\/h4>\n

<\/h4>\n

HRT 255: Vegetable and Spices Production<\/strong><\/span><\/h4>\n\n\n\n\n\n\n\n\n
\n

Course Type\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/strong><\/h4>\n<\/td>\n

\n

\u00a0<\/strong><\/h4>\n<\/td>\n

\n

:Core<\/h4>\n<\/td>\n<\/tr>\n

\n

Year and Term\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/strong><\/h4>\n<\/td>\n

\n

\u00a0<\/strong><\/h4>\n<\/td>\n

\n

: 2nd<\/sup> Year, Autumn<\/h4>\n<\/td>\n<\/tr>\n

\n

Pre-requisite (If any)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong><\/h4>\n<\/td>\n

\n

\u00a0<\/strong><\/h4>\n<\/td>\n

\n

: Not required<\/h4>\n<\/td>\n<\/tr>\n

\n

Credit (Theory)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/strong><\/h4>\n<\/td>\n

\n

\u00a0<\/strong><\/h4>\n<\/td>\n

\n

: 4.0 (3.0 + 1.0)<\/h4>\n<\/td>\n<\/tr>\n

\n

Contact Hours (Theory)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/strong><\/h4>\n<\/td>\n

\n

\u00a0<\/strong><\/h4>\n<\/td>\n

\n

: 60 hours (36 hours + 24 hours)<\/h4>\n<\/td>\n<\/tr>\n

\n

Total Marks\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/strong><\/h4>\n<\/td>\n

\n

\u00a0<\/strong><\/h4>\n<\/td>\n

\n

: 150 (100 + 50)<\/h4>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/strong>Course Objectives<\/strong><\/span><\/h4>\n

The course is designed to provide comprehensive knowledge of vegetable science, including the principles and practices of vegetable production, classification, and management under diverse agro-ecological conditions. It aims to develop a clear understanding of production technologies of major vegetable and spice crops, along with seed production techniques and quality assurance. The course also emphasizes post-harvest management, value addition, and marketing systems to reduce losses and enhance economic returns. In addition, it introduces modern and sustainable approaches such as protected cultivation, hydroponics, vertical farming, climate-smart agriculture, and Good Agricultural Practices (GAP). Furthermore, the course seeks to enhance awareness of the commercial importance of medicinal and aromatic plants and to provide practical exposure through field visits, thereby preparing students to address real-world challenges in the horticulture sector.<\/h4>\n

Theory (Credit 3.0)<\/strong><\/span><\/h4>\n

Fundamentals of Vegetable Science: <\/strong>Overview of the present status, scope, and importance of vegetable production at global and national levels. Classification of vegetables based on botanical, seasonal, and nutritional criteria. Detailed discussion on environmental factors such as temperature, light, water, soil, and air influencing vegetable growth. Nutrient requirements and soil management practices, along with seedling raising, nursery management, and transplanting techniques. Methods of planting, land preparation, and different vegetable farming systems including open field, protected cultivation, and organic farming. Introduction to cropping systems, hydroponics, and emerging technologies such as vertical farming and soilless culture.<\/h4>\n

Production Technologies of Major Vegetable Crops: <\/strong>Comprehensive study of production technologies of major vegetable groups, including cole crops (cabbage, cauliflower, broccoli), root crops (carrot, radish, beetroot, turnip), tuber crops (potato, sweet potato, elephant foot yam), solanaceous crops (tomato, brinjal, chilli, capsicum), cucurbitaceous crops (cucumber, pumpkin, gourds), leguminous crops (pea, French bean, cowpea), and miscellaneous vegetables such as okra and leafy greens (spinach, amaranths, etc.). Emphasis on improved cultivation practices, varietal selection, and management strategies.<\/h4>\n

Vegetable Seed Production and Post-Harvest Management: <\/strong>Principles and techniques of vegetable seed production, including quality control, challenges, and certification standards. Study of factors affecting seed quality. Introduction to post-harvest physiology, causes of losses, and techniques for minimizing post-harvest losses. Packaging, storage, marketing systems, and export potential of vegetables.<\/h4>\n

Spice Crops Production Technologies: <\/strong>Overview of the status, scope, and economic importance of spice crops. Production and management technologies of major spices including black pepper, onion, garlic, ginger, turmeric, cumin, coriander, cinnamon, and cardamom. Emphasis on climate-smart and sustainable production approaches, biofortification, and nutritional enhancement. Introduction to Good Agricultural Practices (GAP) for export-oriented spice production.<\/h4>\n

Medicinal and Aromatic Plants: <\/strong>Present status, scope, and commercial importance of medicinal and aromatic plants. Production technologies of important crops such as tulsi, aloe vera, lemongrass, mint, and other aromatic species. Focus on their cultivation for nutraceutical and functional food applications.<\/h4>\n

Experiential Learning and Exposure: <\/strong>Field visits to farms, industries, or research stations to provide practical exposure to modern production systems, technologies, and value chains in vegetable, spice, and medicinal crop sectors.<\/h4>\n

<\/h4>\n

<\/h4>\n

<\/h4>\n

Practical (Credit 1.0)<\/strong><\/span><\/h4>\n

01\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Raising of Seasonal Vegetable Crops in Field Plots.<\/h4>\n

02\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Identification and Documentation of Major Vegetable, Spice, and Medicinal Crops.<\/h4>\n

03\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Estimation of Seed Rate and Fertilizer Doses Based on Crop and Planting System.<\/h4>\n

04\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Seed Extraction and Processing Techniques in Vegetables.<\/h4>\n

05\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Seed Quality Evaluation: Purity, Viability, and Vigor Testing.<\/h4>\n

06\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Hands-on Practice: Low-Cost Vertical\/Container Gardening for Urban Vegetable Production<\/h4>\n

07\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Economic Analysis and Estimation of Cost of Production for Selected Vegetables<\/h4>\n

08\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Collection and Preservation of Different Seedlings of Rare Vegetables, Spices, and Medicinal Plants<\/h4>\n

<\/h4>\n

<\/h4>\n

HRT 280: Fruits and Plantation Crop Production<\/strong><\/span><\/h4>\n\n\n\n\n\n\n\n\n
\n

Course Type\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/strong><\/h4>\n<\/td>\n

\n

\u00a0<\/strong><\/h4>\n<\/td>\n

\n

:Core<\/h4>\n<\/td>\n<\/tr>\n

\n

Year and Term\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/strong><\/h4>\n<\/td>\n

\n

\u00a0<\/strong><\/h4>\n<\/td>\n

\n

: 2nd<\/sup> Year, Winter<\/h4>\n<\/td>\n<\/tr>\n

\n

Pre-requisite (If any)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong><\/h4>\n<\/td>\n

\n

\u00a0<\/strong><\/h4>\n<\/td>\n

\n

: Not required<\/h4>\n<\/td>\n<\/tr>\n

\n

Credit (Theory)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/strong><\/h4>\n<\/td>\n

\n

\u00a0<\/strong><\/h4>\n<\/td>\n

\n

: 4.0 (3.0 + 1.0)<\/h4>\n<\/td>\n<\/tr>\n

\n

Contact Hours (Theory)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/strong><\/h4>\n<\/td>\n

\n

\u00a0<\/strong><\/h4>\n<\/td>\n

\n

: 60 hours (36 hours + 24 hours)<\/h4>\n<\/td>\n<\/tr>\n

\n

Total Marks\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/strong><\/h4>\n<\/td>\n

\n

\u00a0<\/strong><\/h4>\n<\/td>\n

\n

: 150 (100 + 50)<\/h4>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Course Objectives<\/strong><\/span><\/h4>\n

The objective of this course is to provide students with a comprehensive understanding of pomology, including the present status, scope, importance, and limitations of fruit and plantation crop production. The course aims to develop students\u2019 knowledge and practical skills in orchard planning, design, and establishment, as well as in the identification and management of fruit and plantation crops suitable to the agro-ecological conditions of Bangladesh. It further emphasizes the production technologies of major, minor, plantation, and exotic fruit crops, including crop management practices such as nutrition, irrigation, training, pruning, pest and disease control, and postharvest handling. Additionally, the course equips students with the ability to assess maturity indices, harvesting standards, and quality parameters such as Brix content, thereby enabling effective decision-making for sustainable and profitable fruit production systems.<\/h4>\n

\u00a0<\/strong>Theory (Credit 3.0)<\/strong><\/span><\/h4>\n

Introduction to Pomology (present status and importance of fruit crops):<\/strong> Define fruits and plantation crops; understand the present status, scope, importance, prospects, and limitations of pomology; identify different fruit and plantation crops; recognize different implements used in gardening; and become familiar with color schemes and plant grouping.<\/h4>\n

Orchard Planning, Design, and Execution:<\/strong> Describe the preparation and basic principles of orchard layout; understand different planting systems used in orchard establishment.<\/h4>\n

Soil and Climatic Conditions of Bangladesh:<\/strong> Understand the characteristics of soil and climatic regions of Bangladesh, along with a comparative analysis of the edaphic and climatic requirements of fruit and plantation crops and their divisional distribution patterns.<\/h4>\n

Production Technology of Major and Minor Fruits of Bangladesh:<\/strong> Learn the production technology of major and minor fruits; gain knowledge of management and postharvest techniques of important fruits; and be able to select appropriate climatic requirements for different fruit crops.<\/h4>\n

Production Technology of Plantation Crops of Bangladesh:<\/strong> Learn the production technology of plantation crops; obtain knowledge of management and processing techniques; be able to select suitable climatic requirements for different plantation crops; and identify major insect pests and diseases and their management.<\/h4>\n

Production Technology of Exotic Fruits:<\/strong> Learn the production technology of exotic fruits and be able to select suitable climatic requirements for different exotic fruit crops.<\/h4>\n

Fruit Crop Management:<\/strong> Understand fertilizer and organic manure application methods in fruit plants; identify major insect pests and diseases and their management; and gain knowledge of training and pruning practices for young, bearing, and mature fruit trees.<\/h4>\n

Maturity Symptoms, Harvesting Index, and Brix Percentage:<\/strong> Understand maturity symptoms and harvesting indices for major fruits; learn the operation of a Brix meter and data recording for selected fruits.<\/h4>\n

\u00a0<\/strong>Practical (Credit 1.0)<\/strong><\/span><\/h4>\n
    \n
  1. \n

    Identification and classification of major fruit and plantation crops cultivated in Bangladesh.<\/h4>\n<\/li>\n
  2. \n

    Principles and practices of planting systems, land demarcation, and orchard layout design.<\/h4>\n<\/li>\n
  3. \n

    Methods and techniques of manure and fertilizer application in fruit trees for optimal growth and productivity.<\/h4>\n<\/li>\n
  4. \n

    Assessment of maturity indices, harvesting parameters, and determination of total soluble solids (\u00b0Brix).<\/h4>\n<\/li>\n
  5. \n

    Preparation of ideal planting pits and seedbeds for fruit and plantation crops.<\/h4>\n<\/li>\n
  6. \n

    Practical approaches to training and pruning systems for young, bearing, and senescent fruit trees.<\/h4>\n<\/li>\n<\/ol>\n

    \u00a0<\/strong><\/h4>\n

    \u00a0<\/strong>HRT 370: Floriculture and Landscape Horticulture<\/strong><\/span><\/h4>\n\n\n\n\n\n\n\n\n
    \n

    Course Type\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/strong><\/h4>\n<\/td>\n

    		\n

    \u00a0<\/strong><\/h4>\n<\/td>\n

    		\n

    :Core<\/h4>\n<\/td>\n<\/tr>\n

    \n

    Year and Term\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/strong><\/h4>\n<\/td>\n

    		\n

    \u00a0<\/strong><\/h4>\n<\/td>\n

    		\n

    : 3rd<\/sup> Year, Winter<\/h4>\n<\/td>\n<\/tr>\n

    \n

    Pre-requisite (If any)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong><\/h4>\n<\/td>\n

    		\n

    \u00a0<\/strong><\/h4>\n<\/td>\n

    		\n

    : Not required<\/h4>\n<\/td>\n<\/tr>\n

    \n

    Credit (Theory)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/strong><\/h4>\n<\/td>\n

    		\n

    \u00a0<\/strong><\/h4>\n<\/td>\n

    		\n

    : 4.0 (3.0 + 1.0)<\/h4>\n<\/td>\n<\/tr>\n

    \n

    Contact Hours (Theory)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/strong><\/h4>\n<\/td>\n

    		\n

    \u00a0<\/strong><\/h4>\n<\/td>\n

    		\n

    : 60 hours (36 hours + 24 hours)<\/h4>\n<\/td>\n<\/tr>\n

    \n

    Total Marks\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/strong><\/h4>\n<\/td>\n

    		\n

    \u00a0<\/strong><\/h4>\n<\/td>\n

    		\n

    : 150 (100 + 50)<\/h4>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    \u00a0<\/strong>Course Objectives<\/strong><\/span><\/h4>\n

    The course is designed to provide a comprehensive understanding of floriculture, including the classification, propagation, and cultivation of ornamental plants under diverse conditions. It aims to develop knowledge and practical skills in the production and management of flowers and ornamentals, including pruning, training, and protected cultivation techniques. The course also emphasizes pest and disease management, container gardening, and indoor plant care. Furthermore, it introduces artistic and specialized areas such as bonsai, ikebana, and cactus cultivation, along with the principles of landscaping and garden design. Overall, the course seeks to equip students with the technical, aesthetic, and entrepreneurial skills necessary for sustainable floriculture development and landscape management.<\/h4>\n

    Theory (Credit 3.0)<\/strong><\/span><\/h4>\n

    Introduction to Floriculture: <\/strong>Concept and definition of floriculture, its historical development, present status, scope, importance, prospects, and limitations. Classification of ornamental plants and their diverse uses. Introduction to floricultural ornamental plants (FOP), including principles of color schemes, plant grouping, and aesthetic applications in landscaping and design.<\/h4>\n

    Propagation, Pruning, and Training: <\/strong>Comprehensive understanding of various methods of propagation in floricultural crops, including sexual and asexual techniques. Clear distinction between pruning and training, with emphasis on their principles, objectives, and practical applications in improving plant growth, form, and productivity.<\/h4>\n

    Cultivation Techniques of Flowers and Ornamentals: <\/strong>Study of production technologies for major floricultural crops, including their cultivation practices, management, and postharvest handling. Understanding of crop-specific climatic requirements and their selection for different agro-ecological conditions. Estimation of production costs and economic feasibility of flower crops. Introduction to protected cultivation techniques in floriculture for enhanced productivity and quality.<\/h4>\n

    Pest and Disease Management in Floriculture: <\/strong>Identification of major insect pests and diseases affecting floricultural crops. Principles and practices of integrated pest and disease management for sustainable and effective control.<\/h4>\n

    Growing Plants in Pots and Indoor Gardening: <\/strong>Principles and techniques of container gardening, including pot selection, potting media, and cultural practices. Methods of potting, de-potting, and re-potting. Introduction to houseplants and indoor gardening, with emphasis on maintenance and aesthetic value.<\/h4>\n

    Cactus, Bonsai, and Ikebana: <\/strong>Fundamental principles and artistic aspects of bonsai and ikebana. Types, techniques, and management practices for growing cactus and bonsai plants. Development of skills in artistic plant arrangement and miniature gardening.<\/h4>\n

    Landscaping and Gardening: <\/strong>Principles and components of landscaping, including design elements and planning. Introduction to arboriculture, rock gardens, water gardens, and lawn establishment and management. Study of different types of gardens, garden features, and landscape styles for functional and aesthetic purposes.<\/h4>\n

    \u00a0<\/strong>Practical (Credit 1.0)<\/strong><\/span><\/h4>\n
      \n
    1. \n

      Identification of flowering plants, ornamental trees, shrubs, climbers and foliage plants.<\/h4>\n<\/li>\n
    2. \n

      Practicing ikebana for flower arrangement.<\/h4>\n<\/li>\n
    3. \n

      Potting, de-potting and re-potting of ornamental plants.<\/h4>\n<\/li>\n
    4. \n

      Study on growing technique of orchid.<\/h4>\n<\/li>\n
    5. \n

      Study on growing technique of bonsai.<\/h4>\n<\/li>\n
    6. \n

      Study on growing technique of cactus.<\/h4>\n<\/li>\n
    7. \n

      Design of a water garden, rock garden and a park.<\/h4>\n<\/li>\n
    8. \n

      Estimation of cost of production.<\/h4>\n<\/li>\n<\/ol>\n

      <\/h4>\n

      \u00a0HRT 415: Propagation and Nursery Management<\/span><\/strong><\/h4>\n\n\n\n\n\n\n\n\n
      \n

      Course Type\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/strong><\/h4>\n<\/td>\n

      		\n

      \u00a0<\/strong><\/h4>\n<\/td>\n

      		\n

      :Core<\/h4>\n<\/td>\n<\/tr>\n

      \n

      Year and Term\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/strong><\/h4>\n<\/td>\n

      		\n

      \u00a0<\/strong><\/h4>\n<\/td>\n

      		\n

      : 4th<\/sup> Year, Summer<\/h4>\n<\/td>\n<\/tr>\n

      \n

      Pre-requisite (If any)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong><\/h4>\n<\/td>\n

      		\n

      \u00a0<\/strong><\/h4>\n<\/td>\n

      		\n

      : Not required<\/h4>\n<\/td>\n<\/tr>\n

      \n

      Credit (Theory)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/strong><\/h4>\n<\/td>\n

      		\n

      \u00a0<\/strong><\/h4>\n<\/td>\n

      		\n

      : 4.0 (3.0 + 1.0)<\/h4>\n<\/td>\n<\/tr>\n

      \n

      Contact Hours (Theory)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/strong><\/h4>\n<\/td>\n

      		\n

      \u00a0<\/strong><\/h4>\n<\/td>\n

      		\n

      : 60 hours (36 hours + 24 hours)<\/h4>\n<\/td>\n<\/tr>\n

      \n

      Total Marks\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/strong><\/h4>\n<\/td>\n

      		\n

      \u00a0<\/strong><\/h4>\n<\/td>\n

      		\n

      : 150 (100 + 50)<\/h4>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

      \u00a0<\/strong>Course Objectives<\/strong><\/span><\/h4>\n

      The objective of this course is to provide students with a comprehensive understanding of the principles and practices of plant propagation and nursery management. It aims to develop theoretical knowledge and practical skills in both sexual and asexual propagation techniques, including seed propagation, cutting, layering, grafting, budding, and the use of modified plant structures. The course also emphasizes modern propagation methods such as micropropagation and tissue culture for the production of quality, disease-free planting materials. Students will gain competence in nursery establishment and management, including media preparation, propagation structures, and daily nursery operations. Ultimately, the course prepares students to apply scientific propagation techniques for efficient plant production, improved crop quality, and successful horticultural enterprise development.<\/h4>\n

      \u00a0<\/strong>Theory (Credit 3.0)<\/strong><\/span><\/h4>\n

      Outline and Importance of the course: <\/strong>Introduce plant propagation and nursery management; describe the importance of plant propagation and the nursery business in horticulture and commercial agriculture.<\/h4>\n

      Basics of Plant Propagation: <\/strong>Describe the need, scope, and potential of plant propagation; discuss opportunities in both sexual and asexual propagation systems.<\/h4>\n

      Basics of Nursery Activities: <\/strong>Define plant nursery and explain the principles of nursery establishment; illustrate different propagation structures; discuss soil and growing media selection, sterilization techniques, container selection, uprooting methods, and general nursery practices and daily operations.<\/h4>\n

      Sexual Propagation: <\/strong>Explain seed propagation systems; describe seed quality requirements for producing quality rootstocks and seedlings; justify seed treatments for breaking dormancy and producing vigorous seedlings.<\/h4>\n

      Asexual Propagation (cutting and layering): <\/strong>Illustrate different methods of cutting and layering; describe the anatomical and physiological basis of root formation; justify the use of growth regulators in propagation through cutting and layering.<\/h4>\n

      Asexual Propagation (grafting and budding): <\/strong>Discuss different grafting and budding techniques; illustrate factors influencing stock\u2013scion relationships; and explain the anatomical, physiological, and genetic basis of successful bud and graft union formation.<\/h4>\n

      Asexual Propagation Through Modified Structures: <\/strong>Introduce the importance of modified plant structures in vegetative propagation; describe their applications in horticultural crop production.<\/h4>\n

      Apomictic seedling: <\/strong>Define apomixis; describe its types; and discuss its future prospects in plant breeding and propagation.<\/h4>\n

      Basics of Micropropagation: <\/strong>Discuss the scope and importance of micropropagation (plant tissue culture); introduce the basic organization of a tissue culture laboratory; and explain culture media preparation and the use of plant growth regulators.<\/h4>\n

      Types of Micropropagation: <\/strong>Illustrate different micropropagation techniques used for high-value crops; demonstrate the application of plant tissue culture in plant breeding; and describe procedures for producing disease-free planting materials.<\/h4>\n

      Practical (Credit 1.0)<\/strong><\/span><\/h4>\n
        \n
      1. \n

        Design and layout of a typical commercial nursery<\/h4>\n<\/li>\n
      2. \n

        Practices of cutting and budding in fruit plants<\/h4>\n<\/li>\n
      3. \n

        Practices of cottage, layerage and graftage in fruit plants<\/h4>\n<\/li>\n
      4. \n

        Visit to private nurseries and commercial tissue culture units<\/h4>\n<\/li>\n
      5. \n

        Propagation techniques by some specialized vegetative structures<\/h4>\n<\/li>\n
      6. \n

        Introduction to laboratory, media preparation, and micro propagation technique<\/h4>\n<\/li>\n<\/ol>\n
        \n

         <\/p>\n","protected":false},"excerpt":{"rendered":"

        HRT105: Fundamentals of Horticulture \u00a0Course Type\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 \u00a0 :Core Year and Term\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 \u00a0 : 1st Year, Summer Pre-requisite (If any)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 : Not required Credit (Theory)\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 : 2.0 Contact Hours (Theory)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 \u00a0 : 24 hours Total Marks\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 \u00a0 : 100 \u00a0\u00a0Course Objectives The course is designed to provide a comprehensive […]<\/p>\n","protected":false},"author":786143,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-28","page","type-page","status-publish","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/gau.edu.bd\/hrt\/wp-json\/wp\/v2\/pages\/28","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gau.edu.bd\/hrt\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/gau.edu.bd\/hrt\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/gau.edu.bd\/hrt\/wp-json\/wp\/v2\/users\/786143"}],"replies":[{"embeddable":true,"href":"https:\/\/gau.edu.bd\/hrt\/wp-json\/wp\/v2\/comments?post=28"}],"version-history":[{"count":7,"href":"https:\/\/gau.edu.bd\/hrt\/wp-json\/wp\/v2\/pages\/28\/revisions"}],"predecessor-version":[{"id":576,"href":"https:\/\/gau.edu.bd\/hrt\/wp-json\/wp\/v2\/pages\/28\/revisions\/576"}],"wp:attachment":[{"href":"https:\/\/gau.edu.bd\/hrt\/wp-json\/wp\/v2\/media?parent=28"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}