TEKS
§130.23. Horticultural Science (One Credit), Adopted 2015.
(a) General requirements. This course is recommended for students in Grades 10-12. Students shall be awarded one credit for successful completion of this course.
(b) Introduction.
(1) Career and technical education instruction provides content aligned with challenging academic standards and relevant technical knowledge and skills for students to further their education and succeed in current or emerging professions.
(2) The Agriculture, Food, and Natural Resources Career Cluster focuses on the production, processing, marketing, distribution, financing, and development of agricultural commodities and resources, including food, fiber, wood products, natural resources, horticulture, and other plant and animal products/resources.
(3) Horticultural Science is designed to develop an understanding of common horticultural management practices as they relate to food and ornamental plant production. To prepare for careers in horticultural systems, students must attain academic skills and knowledge, acquire technical knowledge and skills related to horticulture and the workplace, and develop knowledge and skills regarding career opportunities, entry requirements, and industry expectations. To prepare for success, students need opportunities to learn, reinforce, apply, and transfer knowledge and skills in a variety of settings.
(4) Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricular organizations.
(5) Statements that contain the word “including” reference content that must be mastered, while those containing the phrase “such as” are intended as possible illustrative examples.
(c) Knowledge and skills.
(1) The student demonstrates professional standards/employability skills as required by business and industry. The student is expected to:
(A) identify career development and entrepreneurship opportunities in the field of horticulture;
(B) apply competencies related to resources, information, interpersonal skills, and systems of operation in horticulture;
(C) demonstrate knowledge of personal and occupational safety practices in the workplace;
(D) identify employer expectations and appropriate work habits; and
(E) demonstrate characteristics of good citizenship, including advocacy, stewardship, and community leadership.
(2) The student develops a supervised agriculture experience program. The student is expected to:
(A) plan, propose, conduct, document, and evaluate a supervised agriculture experience program as an experiential learning activity;
(B) apply proper record-keeping skills as they relate to the supervised agriculture experience;
(C) participate in youth leadership opportunities to create a well-rounded experience program; and
(D) produce and participate in a local program of activities using a strategic planning process.
(3) The student develops technical skills associated with the management and production of horticultural plants. The student is expected to:
(A) classify horticultural plants based on physiology for taxonomic and other classifications;
(B) manage the horticultural production environment;
(C) propagate and grow horticultural plants;
(D) create a design using plants that demonstrates an application of design elements and principles;
(E) design and establish landscapes;
(F) describe the processes of fruit, nut, and vegetable production; and
(G) demonstrate proper pruning techniques.
(4) The student identifies structures and physiological processes used in plant production. The student is expected to:
(A) examine unique plant properties to identify and describe functional differences in plant structures, including roots, stems, flowers, leaves, and fruit;
(B) differentiate between monocots and dicots and male and female plants;
(C) germinate seeds and transplant seedlings; and
(D) demonstrate asexual propagation techniques.
(5) The student manages and controls common pests of horticultural plants. The student is expected to:
(A) identify common horticultural pests and pathogens;
(B) demonstrate safe practices in selecting, applying, storing, and disposing of chemicals; and
(C) explain parts of a pesticide label.
(6) The student demonstrates marketing and management skills used in the operation of horticultural businesses. The student is expected to:
(A) identify and maintain hand and power tools and equipment;
(B) select appropriate tools and equipment;
(C) demonstrate safe use of tools and equipment;
(D) identify options and opportunities for business ownership; and
(E) analyze the role of small business in free enterprise.
