The aim of the course is the students get to know the relevance of field vegetable cultivation. To learn technological knowledge for field cultivation of important vegetables. Students should be able to coordinate, execute and commodity production in the field technologies.
Open field vegetable growing (KHORBAN-LEGZOLSZ-1)
Basic data
Name and type of the study programme
Horticultural Engineering, undergraduate program
Curriculum
2024
Classes / consultation hours
2 + 2 + 0 (L+S+Labs)
Credits
4 credits
Theory – Practice
Theory: 50%, Practice: 50%
Recommended semester
Semester 4
Study mode
full-time
Prerequisites
Evaluation type
Colloquium
Course category
Compulsory
Language
English
Instructors
Responsible instructor
Kiss Tímea Dr.
Responsible department
Kertészeti Tanszék
Instructor(s)
Schmidtné Szantner Barbara Ildikó
Checked by
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Course objectives
Course content
Lectures
1. Field cultivation of tomato 2. Field cultivation of sweet pepper 3. Cultivation of pea 4. Cultivation of green bean 5. Cultivation of cabbage 6. Cultivation of savoy cabbage 7. Cultivation of cauliflower 8. Cultivation of broccoli 9. Cultivation of onion
Seminars
1. Cultivation of sweet corn 2. Cultivation of paprika 3. Cultivation of bok choy and kohlrabi 4. Cultivation of lettuce 5. Makeing of a field technological project and report 6. Seedling identification and test
Acquired competences
Knowledge
Has comprehensive knowledge of the biological, physiological and ecological processes of open-field vegetable crops. Is familiar with the technological foundations of open-field vegetable production, including soil preparation, sowing, transplanting, irrigation, fertilisation, crop protection and harvesting. Understands the agro-ecological factors influencing yield formation and quality. Is familiar with sustainable and resource-efficient vegetable production systems. Knows the principles of integrated pest management in open-field production. Understands food chain safety, quality assurance and environmental regulations related to vegetable production.
Skills
Is able to plan and organise open-field vegetable production processes from soil preparation to harvest. Is capable of selecting appropriate production technologies based on ecological and economic conditions. Is able to identify production problems and propose appropriate technological solutions. Is capable of applying integrated crop protection and nutrient management practices. Is able to analyse production data and draw professional conclusions.
Attitude
Demonstrates commitment to sustainable and environmentally responsible vegetable production. Shows openness towards technological innovation and modern production methods. Approaches professional issues constructively and responsibly. Values quality, efficiency and food safety in vegetable production. Is cooperative and capable of effective professional communication.
Autonomy and responsibilities
Independently carries out professional tasks in open-field vegetable production with critical evaluation of own activities. Takes responsibility for professional decisions and their environmental and economic consequences. Makes decisions in compliance with legal, ethical and environmental regulations. Is capable of identifying production risks and implementing corrective strategies. Continuously develops professional competencies through lifelong learning.
Additional professional competences
Is able to integrate ecological, technological and economic aspects in open-field vegetable production systems. Is capable of evaluating sustainability indicators in vegetable production. Applies data-based decision-making approaches in crop management. Is able to adapt production technologies to climate variability and changing environmental conditions.
Requirements, evaluation and grading
Mid-term study requirements
Two midterm tests Seedling nursing and recognition Open field vegetable growing plan It is possible to re-sit the midterm tests on the 13th week of the semester. Students can re-sit their weaker midterm test or those where they did not achieve 51%. There is one possibility to repeat the seed identification also on the 13th week of the semester. Final examination requirements:
Exam requirements
The semester ends with a colloquium. The topics of the exam are the same as those of the semester. Razing according to TVSZ
Generative AI usage
Use of GAI tools is permitted in a limited manner (e.g., for literature search support or specific tools). In this case, the course instructor is responsible for defining where and how GAI tools may be used in assignments. The course description must specify in detail how GAI tools may be used during the course.
Study aids, laboratory background
Uploaded files to TEAMS
Readings
Compulsory readings
Swiader, J. M. ; Ware, G. W. ; McCollum, J. P.(1992): Producing vegetable crops. Interstate Printers and Publishers Inc. ISBN : 081342903X W.E. Splittstoesser(1990): Vegetable Growing Handbook Chapman &Hall, New York ISBN 0442239718
Recommended readings
Splittstoesser, W. E. (1990). Vegetable growing handbook. Springer Science & Business Media. Zaltan, E., & Ashmarina, T. (2019, May). Innovations in the open-field vegetable growing. In IOP conference series: earth and environmental science (Vol. 274, No. 1, p. 012054). IOP Publishing. Saqib, M., Haram, A., Akbar, A., & Anjum, M. A. (2025). Methods of Open Field Cultivation of Vegetables. In Sustainable and Innovative Vegetable Production in times of Climate Change: Concepts of Olericulture (pp. 89-100). Singapore: Springer Nature Singapore.