SRJC Course Outlines

6/14/2024 2:47:52 AMHORT 120A Course Outline as of Fall 2010

Inactive Course

Discipline and Nbr:  HORT 120ATitle:  HERBS: CULTURE/USE  
Full Title:  Herbs: Their Culture and Use
Last Reviewed:9/23/2002

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.50Lecture Scheduled3.008 max.Lecture Scheduled24.00
Minimum1.50Lab Scheduled08 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total3.00 Contact Total24.00
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  48.00Total Student Learning Hours: 72.00 

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  AG 90.1

Catalog Description:
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Propagation, cultivation and uses of herbs; planning and planting an herb garden, uses of herbs, including culinary, medicinal and household; harvesting; drying and crafts involving herbs.


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Propagation, cultivation & uses of herbs; planning & planting an herb garden. Uses of herbs, including culinary, medicinal & household; harvesting, drying & crafts involving herbs.
(Grade or P/NP)

Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP


Associate Degree:Effective:Inactive:
CSU GE:Transfer Area Effective:Inactive:
IGETC:Transfer Area Effective:Inactive:
CSU Transfer:Effective:Inactive:
UC Transfer:Effective:Inactive:

Certificate/Major Applicable: Certificate Applicable Course


Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Upon successful completion of this course the student will be able to:
1. Identify common herbs and propagation and cultural practices,
   including soil preparation, fertilizing, watering and harvesting.
2. Produce an herb garden for local soil, climate and other environmental
3. Describe culinary, medicinal and household uses for herbs adapted
   to Sonoma County conditions.
4. Explain harvesting, drying and processing of herbs.
5. Demonstrate craft uses of herbs such as wreaths, arrangements,
   swatches, baskets, table decorations, nosegays and potpourri.

Topics and Scope
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1. Planning an herb garden; propagation methods
2. Culinary herbs: description, culture, use
3. Medicinal herbs: description, culture, use
4. Household uses of herbs
5. Cultivation, harvesting, drying
6. Crafts involving herbs

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1. Assigned reading in text.
2. Research cultural practices or special uses for chosen herb plants.
3. Write a minimum 3-page research report on a chosen herb.
4. Discuss research in small group format and present to class orally.
5. Prepare food dish or craft item featuring herb
6. Create and herb garden bowl.
7. Harvest, dry, and pack for storage herb foliage.

Methods of Evaluation/Basis of Grade.
Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.Writing
20 - 40%
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
0 - 0%
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
30 - 40%
Class performances, Herb garden bowl & presentation of dish & craft
Exams: All forms of formal testing, other than skill performance exams.Exams
10 - 30%
Multiple choice, True/false, Matching items, Completion
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
10 - 20%

Representative Textbooks and Materials:
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Bremness, Lesley. The Complete Book of Herbs. Penguin Studio, 1994.
Foley, Caroline. New Herb Bible: Growing and Knowing Your Herbs. Penguin
Studio, 2002.

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