DIPLOMA IN COMMERCIAL VEGETABLE PRODUCTION
Full Time | Regular | 4 Semester – 2 Years
MINIMUM QUALIFICATION
10th / 10 + 2 Pass
I SEMESTER
- IHGB-111 – General Botany
- IHHO-112 – Fundamentals of Horticulture
- IHPH-113 – Fundamental of Plant Physiology
- IHSS-114 – Fundamental of Soil Science
- IHFM-115 – Plant Nutrition- Fertilizers and Manures
- IHWI-116 – Fundamental of Water and Irrigation
- IHCA-117 – Computer Applications and IT
- IHEN-118 – Structural and Spoken English
- IHPA-119 – Physical Activity
II SEMESTER
- IHCV-121 – Propagation Techniques
- IHCV-122 – Vegetable Production
- IHCV-123 – Production of cool Season Vegetables
- IHPC-124 – Basics of Protected Cultivation
- IHSM-125 – Basics of Soil Microbiology
- IHPP-126 – Fundamental of Plant Protection
III SEMESTER
- IHOS-231 – Occupational Skills and Safety
- IHCV-232 – Production of warm Season vegetables
- IHCV-233 – Greenhouse Tomato Production
- IHCV-234 – Greenhouse Cucumber Production
- IHCV-235 – Greenhouse Capsicum Production
- IHCV-236 – Diseases and Viruses of Vegetable crops and their Management
- IHCV-237 – Insect, Nematode Pest of Vegetable crops and their Management
IV SEMESTER
- IHBP-241 – Development of Bankable Projects
- IHMM-242 – Post Production Supply Chain Management and Marketing
- IHCV-243 – Modern Hydroponic Vegetables Production System
- IHCV-244 – Harvest and Post-Harvest Management of Vegetables
- IHCV-245 – vegetable crop produced by the student and Seminar
Total Credit Hours = 80
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