AP2A69-Principles of Horticulture and Crop Production

Module Provider: School of Agriculture, Policy and Development
Number of credits: 20 [10 ECTS credits]
Level:5
Terms in which taught: Autumn / Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2022/3

Module Convenor: Dr Luke Bell
Email: luke.bell@reading.ac.uk

Module Co-convenor: Prof Paul Hadley
Email: p.hadley@reading.ac.uk

Type of module:

Summary module description:

You’ll learn about the main principles of horticultural crop production including: effects of climate, soil management, crop propagation and establishment, crop rotation, effects of spacing and spatial arrangement of crops, production methods for protected crops and postharvest storage of horticultural produce. You’ll also develop an understanding of the main methods used by specific sections of the horticulture industry including for tomatoes, lettuces, onions, strawberries, Brassicas, apples, beans, peas, and carrots. You’ll learn by a combination of lectures, practical classes, seminars and field visits (COVID19 restrictions permitting).

Aims:

To provide knowledge of the principles of horticultural production used by specific sections of the horticulture industry, and knowledge of specific crops and their methods of production. Content of the first semester includes: location of crop production in relation to climatic and edaphic factors; principles of soil cultivation, mineral nutrients, improving the nutritional status of soils; crop propagation and establishment; principles of crop rotation; effects of spacing and spatial arrangement on crop growth and yield. Irrigation of field crops; training methods for fruit crops; production methods for protected crops; and postharvest storage of horticultural produce. In the second semester, individual crop types will be looked at in specific detail; such as: tomatoes, lettuces, onions, strawberries, Brassicas, apples, beans, peas, and carrots.

Assessable learning outcomes:

By the end of the module it is expected that the student will be able to:

• Describe the horticulture industry of the UK and how fruits and vegetables are made available to consumers year-round


• Understand and describe the reasons for seasonal production of horticultural crops in the UK (e.g. climate & soil type) and where produce comes from out of season.


• Understand the principles of soil cultivation, mineral nutrition and improving the nutritional status of soils.


• Describe the methods used in the production of a range of horticultural crops.


• Explain the reasons why different cultivation approaches are required for different crops.


• Critically evaluate the factors that dictate production techniques.


• Gain knowledge about future developments within the horticulture industry.


• Design and create a crop production experiment using different spacing arrangements.

Additional outcomes:

Development of experimental design, presentation, and research skills

Outline content:

The autumn semester will focus on the principles of horticultural crop production, giving a broad overview of key practices and industries. Lecture and screencast content will cover topics such as: growth and development of important horticultural crops, the management and monitoring of soil nutrition, pests and diseases of horticultural crops, and harvest and postharvest practices. The basic principles of plant breeding and crop improvement will be incorporated, giving an overview of new technologies such as genetic modification.

In the spring semester the content will shift towards looking at specific crops in more detail, covering the specifics of their diversity and cultivation requirements. Guest speakers will provide specific insights into fruit production and management practices. Other crop species covered include glasshouse fruits, field grown leafy vegetables, root crops, and legumes.

A two-part assessed practical class (autumn) will provide a demonstration of spacing effects on crop physiology and how this can be used by growers to achieve desired specifications. Students will also be asked to research a topic of their choice and prepare and deliver it as a presentation (assessed, spring) Formative quizzes will be used periodically as a means to revise lecture/screencast content and promote retention of key information.

Global context:

This module will give students comprehensive knowledge of diverse crops and concepts used in modern horticultural production. Lectures will centre predominantly upon UK production, but also how Britain is increasingly reliant upon imports from overseas in order to meet year-round consumer demands for fresh fruits and vegetables. International students will gain insight into UK production methods, and gain knowledge of how this fits into a global context. The module will also address the implications of global issues such as climate change on UK horticultural production and international supply.

Brief description of teaching and learning methods:

Content will be delivered via interactive lectures and seminars, as well as practical and seminar classes, and field trips to a local farm and UK fruit collection (COVID19 restrictions permitting). Students will have the opportunity to design and create a plant spacing experiment using leafy vegetables, to understand the effect this has on crop yields and morphology. This will give them practical experience in sowing and growing plants and designing a scientific experiment. They will also be supervised in data collection and analysis and prepare a written report of their findings. They will also prepare a group presentation on a crop production method of their choice for assessment. This will be done in a supervised way through preparative seminar sessions to support students in their research and organisation.

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures	12	12
Seminars	2	4
Project Supervision		1
Demonstration	1
Practicals classes and workshops	4
Work-based learning	2	2
Guided independent study:	Ìý	Ìý	Ìý
Ìý Ìý Wider reading (independent)	20	20
Ìý Ìý Wider reading (directed)	20	20
Ìý Ìý Exam revision/preparation	20	20
Ìý Ìý Preparation for presentations		5
Ìý Ìý Preparation for seminars	3	3
Ìý Ìý Preparation of practical report	10
Ìý Ìý Completion of formative assessment tasks	2	2
Ìý Ìý Group study tasks		5
Ìý Ìý Reflection	4	6
Ìý	Ìý	Ìý	Ìý
Total hours by term	100	100	0
Ìý	Ìý	Ìý	Ìý
Total hours for module	200

Summative Assessment Methods:

Method	Percentage
Written exam	60
Written assignment including essay	20
Oral assessment and presentation	20

Summative assessment- Examinations:

One, two-hour exam

Summative assessment- Coursework and in-class tests:

One written report based on practical class experiment (1,500 words) – week 11, Autumn term

One group presentation (10 minutes per group) – week 10, Spring semester

Formative assessment methods:

Four formative quizzes on lecture content in weeks 5 and 11 of each semester.

Penalties for late submission:

The Support Centres will apply the following penalties for work submitted late:

• where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days;
• where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

The University policy statement on penalties for late submission can be found at: /cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmission.pdf
You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

Assessment requirements for a pass:

Overall mark of 40%

Reassessment arrangements:

By examination.

Additional Costs (specified where applicable):

1) Required text books:Ìý None

2) Specialist equipment or materials:Ìý None

3) Specialist clothing, footwear or headgear:Ìý None

4) Printing and binding:Ìý None

5) Computers and devices with a particular specification:Ìý None

6) Travel, accommodation and subsistence:Ìý None

Last updated: 22 September 2022