Identification of cut flowers and foliage used in commercial floristry, with emphasis on post-harvest care and handling, vase life, wholesale packaging, pricing, and uses in floral design. This course will focus on crops available in the spring and summer.
Course ID
81B
Department
Subject
Units
2
Transfer code
CSU
Credit type
Credit/Degree Applicable
Lecture hours
Lec-35
Has field trips
0