CERTIFICATE IN HORTICULTURE (1 YEAR)

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CERTIFICATE IN HORTICULTURE (1 YEAR)

 CERTIFICATE IN HORTICULTURE (1 YEAR)

1. Fundamentals of Horticulture

  1. Definition, scope, and importance of horticulture
  2. Branches of horticulture (pomology, olericulture, floriculture, etc.)
  3. Classification of horticultural crops
  4. Principles of garden and orchard planning
  5. Tools and equipment used in horticultural operations

2. Soil and Water Management

  1. Types and properties of soils used in horticulture
  2. Soil fertility and nutrient management
  3. Soil preparation and land development
  4. Irrigation methods (drip, sprinkler, surface)
  5. Drainage and water conservation practices

3. Plant Propagation and Nursery Management

  1. Methods of plant propagation: sexual and asexual
  2. Nursery structures and layout planning
  3. Media and containers used in nurseries
  4. Grafting, budding, layering techniques
  5. Use of growth regulators in propagation

4. Cultivation of Fruit Crops

  1. Agro-climatic requirements for fruit crops
  2. Cultivation practices of major fruits (mango, banana, guava, citrus, etc.)
  3. Pruning, training, and canopy management
  4. Flowering, fruiting, and nutrient management
  5. Harvesting, grading, and post-harvest practices

5. Cultivation of Vegetable Crops

  1. Classification and importance of vegetables
  2. Sowing methods and crop spacing
  3. Cultivation techniques for key vegetables (tomato, brinjal, onion, etc.)
  4. Weed, nutrient, and water management
  5. Harvesting, storage, and market preparation

6. Cultivation of Ornamental Plants and Landscaping

  1. Types of ornamental plants: annuals, perennials, shrubs
  2. Basics of landscape design and garden types
  3. Lawn establishment and maintenance
  4. Indoor and potted plant care
  5. Floral arrangement and value addition

7. Plant Protection and Pest Management

  1. Common pests and diseases in horticultural crops
  2. Integrated Pest Management (IPM) principles
  3. Use of biopesticides and botanical extracts
  4. Safe use and handling of chemical pesticides
  5. Disease prevention and control methods

8. Post-Harvest Technology and Value Addition

  1. Maturity indices and harvesting techniques
  2. Grading, packaging, and storage of produce
  3. Preservation methods: drying, pickling, canning
  4. Cold chain and transportation logistics
  5. Value-added products (jams, juices, chips, etc.)

9. Organic and Sustainable Horticulture

  1. Principles of organic farming
  2. Organic inputs: compost, biofertilizers, and biopesticides
  3. Certification standards and labeling
  4. Sustainable horticultural practices
  5. Marketing of organic produce

 

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