UNIVERSITY OF FLORIDA


 HE. 331.-Fruit and Vegetable Processing. 2 hours and 2 hours labora-
tory. 3 credits. Prerequisites: CY. 109-110 or CY. 121-122. Not open to
students who have had HE. 230. Offered 1, 2.
 A brief survey of commercial methods of preservation of horticultural products,
with some practice in the use of these methods. Textbook: Cruess, Commercial Fruit
and Vegetable Products.
 HE. 341.-Citrus Growing. 2 hours, and 2 hours laboratory. 3 credits.
Prerequisites: BTY. 101-102 or C-6. Offered 2, 3.
 Citrus production and methods of culture designed to fill the need of the general
student in agriculture. It is not to be taken for credit by citrus majors, but is required
of students majoring in Agricultural Education and Agricultural Engineering. Textbook:
Hume, Cultivation of Citrus Fruits.
 HE. 351.-Garden Arrangement and Management. 3 credits. Offered 3.
 An introduction to the plant materials used in gardens and in landscaping homes
and school grounds, and to the maintenance of these plants. Open only to primary and
secondary school teachers.
 HE. 352.-Basic Floriculture. 2 hours, and 2 hours laboratory. 3 credits.
Prerequisites: HE. 217, HE. 327, BTY. 311, SLS. 301-302. Offered 2.
 Principles and practices involved in the management of greenhouses and the pro-
duction of flower crops in the field as applied to Florida conditions. Textbook: Laurie
and Kiplinger, Commercial Flower Forcing.
 HE. 403.-Physiology of Fruit Production. 3 hours. 3 credits. Prerequi-
sites: BTY. 311, HE. 201. Offered 1, 3.
 Physiological principles underlying the production of fruit crops. Textbook:
Gardner, Bradford and Hooker, Fundamentals of Fruit Production.
 HE. 405.-Physiology of Herbaceous Crops. 3 hours. 3 credits. Prerequi-
sites: BTY. 311, HE. 201.
 A study of the physiological principles underlying the production of vegetable and
flower crops. Textbook: None.
 HE. 412.-Deciduous Fruits. 2 hours, and 2 hours laboratory. 3 credits.
Prerequisites: HE. 201, HE. 217, SLS. 301-302. Offered 2.
 Culture of peaches, pears, persimmons, grapes and other deciduous fruits including
the strawberry as grown in Florida. Textbook: Chandler, Deciduous Orchards.
 HE. 419.-Commercial Bulb Crops. 2 hours, and 2 hours laboratory. 3
credits. Prerequisite: HE. 352. Offered 1.
 Florida's growing bulb industry. Commercial methods employed in large acreage
operations as well as container-grown specialties. One two-day field trip to producing
areas in southern Florida will be required.
 HE. 431.-Food Technology. 1 hour, and 4 hours laboratory. 3 credits.
Prerequisites: CY. 109-110 or CY. 121-122, HE. 201, or permission of in-
structor. Not open to students who have had HE. 230 or 331. Offered 1.
 HE. 431-432: A study of all phases of the processing of fruits and vegetables by
canning, freezing, and dehydrating, and of the products and by-products of this process-
ing. In the first half of the course, attention is given mainly to the manufacture of jams,
jellies, and confections, and of pickled, spiced and fermented products, and to the in-
spection and scoring of commercially processed foods. Textbook: Cruess, Commercial
Fruit and Vegetable Products.

The statement "Offered 1" means offered first semester; 2, second semester; 3, summer session.