Study programmes / B-AS Agricultural Specialization / Horticulture
Course code:ZAHRD
Course title in language of instruction:Zahradnictví
Course title in Czech:Zahradnictví
Course title in English:Horticulture
Mode of completion and number of credits:Exam (5 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 2/2
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:bachelor
Semester:SS 2017/2018 - FA
Name of lecturer:Ing. Libor Dokoupil, Ph.D. (examiner, instructor, lecturer)
doc. Dr. Ing. Petr Salaš (supervisor)
Mgr. Radoslav Vlk, Ph.D. (examiner, instructor, lecturer)
Prerequisites:none
 
Aims of the course:The aim of this course is to get knowledge about evaluation and importance of vegetables and fruit tree species, about fruit for table or industrial processing. Students will get knowledge about greengrocery and pomology.
Course contents:
1.The present state and perspective of vegetables production in CZ. Share of vegetables on general food consumption, dietetic value, integrated production, alternative technology of cultivation, distribution of sort and varietal composition. (allowance 2/0)
2.Agro-ecological exigencies and main requirements of intensive field production vegetables. Ecological factors, specific requirements, factors influencing nutrition of field vegetables, ranked in station of crops, influence of watering on quality and storage of vegetables. (allowance 2/0)
3.Technology of production of cole crops, cabbage to industrial processing, storage, production of Brussels sprouts, cauliflower, broccoli and kohlrabi. Harvest mechanization, postharvest lines, packing, storage. (allowance 2/0)
4.Technology of production root vegetables and onion vegetables. Main specificity of production of root vegetables for industrial processing, consumption and storage. Different requirements of celery and other root vegetables on storage conditions. Manners and keeping of storing conditions. Production technology of onion, garlic, leek. (allowance 0/0)
5.Production of industrial tomatoes, lines for harvest. Technology for cucumbers, chilies, squash and zucchini production. (allowance 2/0)
6.Technology of foliar vegetables production, field cultivation of salad, endive, chicory. Floricultural technology of production canning peas and bean on legume, harvest and quality needs. Manufacturing consumable mushrooms and oyster fungus. (allowance 2/0)
7.Characteristics and importance of fruit growing, health meaning, fruits for consumption and processing, consumption of fruit. (allowance 2/0)
8.Fruit tree species and environment. (allowance 2/0)
9.Biological characteristic, processes of growth and evaluation of fruit tree species. (allowance 2/0)
10.Floricultural manners, general principles of shaping and cut, belt and wall outplanting. (allowance 2/0)
11.Specific factors cultivation of corestocks and stone-fruits, harvest, yields. Pomological characteristic. (allowance 2/0)
12.Specific factors cultivation of minute and shell fruit, assesment of harvest-time, sorting and adjustment of fruit. Pomological characteristic. (allowance 2/0)
13.Foil avers, unwoven textile and possibilities of potentialities of vegetables. (allowance 0/2)
14.Seeds and seedlings vegetables, Manners of production, demand on quality of seedlings. (allowance 0/2)
15.Assortment of cole crops, characteristic of single kinds and varieties. (allowance 0/2)
16.Assortment of root and onion vegetables, characteristic of single kinds and varieties. (allowance 0/2)
17.Assortment of fruit vegetables, characteristic of single kinds and varieties. (allowance 0/2)
18.Production of substrate, pasteurization, vaccinations of substrate, seedlings, production of mushrooms. Quality of vegetables, demand on quality of single kinds vegetables. (allowance 0/2)
19.Economic division of fruit kinds, morphological characters, hypogeal and overhead organs. (allowance 0/2)
20.Xylem and fertile groynes of corestock, stone fruit, shell and minute fruit. Placement and specialities of fertile formations of fruit tree species. (allowance 0/2)
21.Multiplication of fruit tree species, direct and indirect manners, vegetative manner multiplication. Grafting, vaccinations, inoculation, cause-inoculation old trees. Mycorrhiza in the horticultural and nursery production. (allowance 0/2)
22.Stretchers of the main fruit kinds -- apple tree, pear tree, plum tree, cherry, sour cherries, apricots, peach tree, garden nursery. (allowance 0/2)
23.Cut of fruit tree species, cut according to evolutionary period, time and technology of cut. (allowance 0/2)
24.Detection of mycorrhiza on the roots of plants and evaluation of colonization. (allowance 0/2)

Learning outcomes and competences:
Generic competences:
 
-ability to apply knowledge
-ability to create new ideas (creativity)
-ability to make decisions
-ability to organize and plan ahead
-ability to work independently
-leadership skills

Specific competences:
 
-Knowledge of grafting fruit plants
-Knowledge of propagation of fruit trees
-Knowledge of technology growing fruit
-Knowledge of vegetable seedlings
-Konowledge of technologies of vegetable production

Type of course unit:optional
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:Credit: participation in exercises min. 80% test - detect 10 kinds of vegetables seeds (80%), determination of the samples of dormant branches of fruit speciesmidterm test (80%). Oral exam - 4 questions: General knowledge of growing vegetables in the Czech Republic and the world, crop rotation, fertilization, irrigation, growing seedlings, etc., managing growing technology type selected, general knowledge of fruit growing in the Czech Republic and in the world, practical cultivation practices, varietal fruit species (min 70%, about 30 min).
 
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture24 h
     practice24 h
     professional educational excursion4 h
     consultation1 h
Self-study
     preparation for exam50 h
     preparation for regular assessment20 h
     preparation for regular testing15 h
     report from excursion, tour, practical placement2 h
Total140 h

Basic reading list
  • PETŘÍKOVÁ, K. et al. Zelenina: pěstování, ekonomika, prodej. 1st ed. Praha: Profi Press, 2006. 240 p. ISBN 80-86726-20-7.
  • POKLUDA, R. Pěstujeme zeleninu. 1st ed. Praha: Temi CZ sro., 2009. 140 p. ISBN 978-80-87156-36-0.
  • BLAŽEK, J. Pěstujeme slivoně. 1st ed. Praha: Brázda, 2005. 231 p. ISBN 80-209-0336-4.
  • DOKOUPIL, L. -- JAN, T. -- NESRSTA, D. Přehledy odrůd 2007 Ovoce. Brno: UKZUZ, 2007. 192 p. ISBN 978-80-7401-001-9.
  • NEČAS, T. Pěstujeme hrušně a kdouloně. 1st ed. Praha: Grada Publishing, 2010. 104 p. 99. ISBN 978-80-247-2500-0.
  • Biology of apples and pears. Cambridge, UK: Cambridge University Press, 2003. 488 p. Biology of horticultural crops. ISBN 0-521-38018-9.
Recommended reading list
  • BLAŽEK, J. Ovocnictví . Praha: Květ, 1998.
  • MALÝ, I. et al. Polní zelinářství. Praha: Agrospoj, 1998. 196 p.
  • ZIMOLKA, J. et al. Speciální produkce rostlinná - rostlinná výroba: polní a zahradní plodiny, základy pícninářství. 1st ed. Brno: Mendelova zemědělská a lesnická univerzita v Brně, 2000. 245 p. ISBN 80-7157-451-1.