Online Undergraduate Courses

The Horticultural Science Undergraduate Certificate Program offers a number of online courses. These may be taken as part of a certificate or degree program, or by non-degree-seeking students on a course-by-course basis. For those interested in taking individual courses without enrolling in a degree or certificate program, you must first enroll as a Non-Degree Studies (NDS) student. To learn more about enrolling as a NDS student or registering for courses, visit our Apply page.

Visit NC State’s Undergraduate Online and Distance Education tuition rates page for detailed information about the fee schedule for online courses. The current estimated cost per credit hour for 2015-2016 (North Carolina residents) is $226.01 for undergraduate-level courses.

Below is a partial list of applicable courses offered online. Jump to a course description by clicking the course in the list below. To view the most up-to-date course listings, please visit the Registration and Records website. Please note that not all courses are offered every semester, and may be cancelled due to low student enrollment. Not all courses listed in the NC State Course Catalog can be offered online.

List of Online Horticulture Courses

 


HS 200 – Home Horticulture

  • Credit Hours: 3
  • Semesters Offered: Fall, Spring and Summer
  • Description: Introduction and review of home horticulture as it relates to the horticultural enthusiast. A general understanding of plant growth, structure, and development; house plant selection and care, selecting trees, shrubs, and flowers for the home landscape, and other related topics.

 

 


HS 201 – World of Horticulture: Principles and Practices

  • Credit Hours: 3
  • Semesters Offered: Fall, Spring and Summer
  • Description: Principles of plant growth and development relating to production and utilization of fruit, vegetable, floricultural, and ornamental crops. Historical, economic, and global importance of horticultural crops and services.

 

 


HS 202 Power of Plants: Appreciation and Use

  • Credit Hours: 3
  • Semesters Offered: Spring
  • Description: Power of Plants will focus on how plants are names and can be used in different horticultural situations and growing environments. Uniqueness, use, and plant descriptions of a wide range of horticultural plants will be considered including bonsai, topiary, espalier, and rain gardens. Not for horticultural science majors (SH, THG, THL).

 

 


HS 203 Home Plant Propagation

  • Credit Hours: 3
  • Semesters Offered: Fall and Spring
  • Description: An introduction to the basic principles of sexual and asexual plant propagation, including seeds, cuttings, layering, Grafting, and Division. Not for Horticultural Science Majors (SH, THG, THL). Substitution of HS 203 for HS 301 are not allowed.

 

 


HS 205 – Home Food Production

  • Credit Hours: 3
  • Semesters Offered: Fall
  • Description: Home food production will play an important role in increasing the sustainability of the world’s food systems for the foreseeable future. The goal of this course is to familiarize students with the scientific knowledge and tried-and-true practices needed to successfully produce food at home, even in small-scale environments such as decks and patios. On-campus students will be required to participate in two Saturday field trips to visit local home gardens. Online and Distance Education students will be required to visit two home gardens in their area. Not for Horticultural Science Majors (SH, THG, THL).

 

 


HS 250 – Home Landscape Design

  • Credit Hours: 3
  • Semesters Offered: Summer
  • Description: Home landscape design is a 3-credit hour course for non-landscape design majors. Students will be introduced to the various issues associated with landscape design at the residential level. Through a series of Power Point lectures, on-line discussions, and small projects/exercises, students will gain an understanding of landscape graphics. Skills in design, and develop landscape plans and other forms of landscape graphics. Students will use all of their learned skills to develop a design for a given site using provided design software.

 

 


HS 280 – Hands on Horticulture

  • Credit Hours: 3
  • Semesters Offered: Fall and Spring
  • Description:This course will provide students a fundamental and practical understanding of applied techniques in horticulture. Students will learn basic hardscape construction, basic wooden landscape structure construction, vegetable harvest, propagation of perennial plants, principles of irrigation installation, safe and efficient use of landscape equipment including arboriculture, and professional certification and licensing. Pesticide Licensing Fee of $75 required.

 

 


HS 432 – Permaculture: Sustainable Living

  • Credit Hours: 3
  • Semesters Offered: Fall and Spring
  • Description: Permaculture means “permanent culture,” [or “permanent agriculture”] and …”is the conscious design and maintenance of cultivated ecosystems that have the diversity, stability, and resilience of a natural ecosystem.” [Bill Mollison] This course will explore, through lectures, discussions, field trips, and required projects, a design/thinking methodology that seeks to provide for our physical needs, food, water, shelter, energy, etc., while doing so in an environmentally friendly, sustainable manner. The Saturday field trips and the weekend mountain trip are all optional.

 

 


HS 451 – Plant Nutrition

  • Credit Hours: 3
  • Prerequisite: SSC 200
  • Semesters Offered: Spring
  • Description: An understanding of the basic mineral nutrient requirements, nutritional monitoring procedures, and fertilizer application methods in horticultural production systems including those for fruits, field vegetables, fruits and vegetables under plasticulture, nursery crops, landscapes, greenhouse flowers and vegetables, interior plantscapes, hydroponics, and organic farming.

 

 


HS 462 – Postharvest Physiology

  • Credit Hours: 3
  • Prerequisite: PB 421
  • Semesters Offered: Spring
  • Description: Preharvest and postharvest factors that affect market quality of horticultural commodities with an emphasis on technologies to preserve postharvest quality and extend storage life of fruits, vegetables and ornamentals.