Texas Administrative Code
Title 19 - EDUCATION
Part 2 - TEXAS EDUCATION AGENCY
Chapter 127 - TEXAS ESSENTIAL KNOWLEDGE AND SKILLS FOR CAREER DEVELOPMENT AND CAREER AND TECHNICAL EDUCATION
Subchapter C - AGRICULTURE, FOOD, AND NATURAL RESOURCES
Section 127.54 - Horticultural Science (One Credit), Adopted 2024

Universal Citation: 19 TX Admin Code § 127.54

Current through Reg. 49, No. 38; September 20, 2024

(a) Implementation. The provisions of this section shall be implemented by school districts beginning with the 2025-2026 school year.

(b) General requirements. This course is recommended for students in Grades 10-12. Prerequisites: at least one credit in a course from the Agriculture, Food, and Natural Resources Career Cluster. Recommended prerequisite: Principles of Agriculture, Food, and Natural Resources. Students shall be awarded one credit for successful completion of this course.

(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) In Horticultural Science, students develop an understanding of common horticultural management practices as they relate to food and ornamental plant production. To prepare for careers in horticultural industry systems, students must attain academic knowledge and skills, 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.

(d) 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 and entrepreneurship opportunities in the field of plant science and develop a plan for obtaining the education, training, and certifications required;

(B) model professionalism by continuously exhibiting appropriate work habits, solving problems, taking initiative, communicating effectively, listening actively, and thinking critically;

(C) model appropriate personal and occupational safety and health practices and explain the importance of established safety and health protocols for the workplace;

(D) analyze and interpret the rights and responsibilities, including ethical conduct and legal responsibilities, of employers and employees; and

(E) describe and demonstrate characteristics of good citizenship in the agricultural workplace, including promoting stewardship, community leadership, civic engagement, and agricultural awareness and literacy.

(2) The student develops a supervised agricultural experience program. The student is expected to:

(A) plan, propose, conduct, document, and evaluate a supervised agricultural experience program as an experiential learning activity; and

(B) use appropriate record-keeping skills in a supervised agricultural experience program.

(3) The student develops leadership skills through participation in an agricultural youth organization. The student is expected to:

(A) participate in youth agricultural leadership opportunities;

(B) review and participate in a local program of activities; and

(C) create or update documentation of relevant agricultural experience such as community service, professional, or classroom experiences.

(4) The student understands the history and progression of the horticulture industry. The student is expected to:

(A) trace how relevant historical advancements in the horticulture industry relate to current industry practices;

(B) identify and describe different disciplines of horticulture such as arboriculture, floriculture, olericulture, pomology, viticulture, turf management, and ornamental horticulture;

(D) identify current trends in the horticulture industry; and

(E) compare types of horticulture industries in the different regions of Texas.

(5) The student identifies plant structures and their functions and needs. The student is expected to:

(A) classify horticultural plants by their common and scientific names;

(B) describe functional differences in plant structures, including roots, stems, flowers, leaves, and fruit;

(D) compare monocots and dicots;

(E) analyze environmental needs of plants, including light, water, and nutrients; and

(F) identify the components of a fertilizer label.

(6) The student develops technical knowledge and skills associated with the production of horticultural plants. The student is expected to:

(A) classify horticultural plants based on taxonomy;

(B) identify classifications of plants, including annuals, perennials, biennials, and evergreens, based on growing cycles;

(D) compare the reproduction of flowering and non-flowering horticultural plants;

(E) select appropriate tools and equipment for production of horticultural plants;

(F) demonstrate safe and appropriate use of tools and equipment; and

(G) identify maintenance practices for hand tools, power tools, and equipment.

(7) The student understands plant propagation techniques and growing methods. The student is expected to:

(A) identify asexual propagation methods for horticultural plants, including cuttings, grafting, budding, layering, and tissue culture;

(B) propagate horticultural plants using asexual methods such as cuttings, grafting, budding, layering, and tissue culture;

(C) manipulate the germination of seeds using various methods such as mechanical scarification, chemical scarification, and heat and cold treatments;

(D) compare various soil-based growing media; and

(E) identify soilless growing methods used in the horticulture industry.

(8) The student manages and controls common pests, diseases, and deficiencies of horticultural plants. The student is expected to:

(A) identify and manage common horticultural pests, diseases, and deficiencies;

(B) identify and manage common weeds that impact horticultural production;

(D) apply proper sanitation methods to prevent the spread of pests;

(E) demonstrate safe and proper practices in selecting, applying, storing, and disposing of chemicals; and

(F) review and explain the parts of a pesticide label.

(9) The student understands the concepts of ornamental plants and landscape design. The student is expected to:

(A) compare landscaping methods that account for environmental variables such as water availability, soil type, light availability, and climate;

(B) identify and select plants, including bedding plants, shrubs, trees, and turf grasses, for landscapes based on United States Department of Agriculture (USDA) hardiness zones;

(D) compare sustainability practices such as planting native plants, water conservation, and irrigation technology used in a landscape.

(10) The student demonstrates business skills used in the horticulture industry. The student is expected to:

(A) identify opportunities for entrepreneurship in the horticulture industry;

(B) identify practices to maintain business relationships;

(D) calculate pricing to maximize profit for wholesale and retail settings;

(E) develop a plan to market horticultural products and services; and

(F) formulate a budget for a horticultural enterprise.

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