Chemeketa Community College Spring Horticulture Courses
Courses include Plant Selection for Phytotechnology, Composting, and Edible Crops in Urban Landscapes March 28 - June 10, 2011
Mar 28, 2011 12:00 AM
Mar 30, 2011 12:00 AM
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Beginning March 8th, students can register on the web at my.chemeketa.edu. If the student has not attended a class at Chemeketa within the last year they must call 503-399-5139 for registration information.
Spring term runs from March 28 through June 10, 2011.
- NEW! Plant Selection for Phytotechnology HOR269 (CRN 79706) Develops functional criteria for plant selection for phytotechnology projects. Investigates the debate among native and non-native plant supporters. Explores uses of native and non-native plants in both natural and constructed environments for low impact landscaping, habitat restoration, and ecosystem services. Compares and contrasts ecosystem services provided by native and non-native plants. Discusses physiological characteristics, history, impacts, and alternative uses of invasive plant species. Analyzes current and future market opportunities for native and non-native plants. Three credits. Renee Stoops, instructor. 9:30-10:50 a.m., Mondays and Wednesdays. Salem Campus, Building 62, Room 102. $216 plus $27 fee.
- Composting HOR277 (CRN 79708) Focuses on the composting process, methods of composting, and uses of compost. Covers home and industrial composting with an emphasis on horticultural scale composting (farm and nursery). Reviews regulations and safety considerations. Identifies benefits and challenges of composting. Two credits. Sherry Wellborn, instructor. 12:30-2:20 p.m., Tuesdays. Salem Campus, Building 61, Room 102. $144 plus $18 fee.
- NEW! Edible Crops in Urban Landscapes HOR279 (CRN 79707) Demonstrates how to grow a diverse variety of edible crops in any landscape, making use of small spaces and limited resources. Utilizes sustainable horticultural and ecological practices to manage soil health, weed, and pest control. Adapts permaculture concepts to spaces with unique challenges. Emphasizes full-circle recycling of resources, using the waste output from one process to feed the input of another process. Designs edible landscapes to provide as many integrated functions as possible, including water management, nutrient cycling, pollinator support, and temperature mitigation. Two credits. Leonard Barrett, instructor. 6:30-8:20 p.m., Thursdays. Salem Campus, Building 62, Room 101. $144 plus $18 fee.