UNIVERSITY OF MANAGEMENT AND TECHNOLOGY

Academic Programs

Introduction Road Map PLOs and PEOs

Program Educational Objectives (PEOs)

The program has following key objectives:

  1. To provide students with a thorough understanding of production of horticultural produce.
  2. To teach students the scientific principles behind plant biology, biometry, pest management, and sustainable agricultural practices in horticulture.
  3. To offer practical training in fieldwork, lab research, and horticultural practices through hands-on experience.
  4. To develop students' critical thinking and problem-solving abilities in addressing issues related to crop production, quality control, and sustainability.
  5. To equip students with knowledge of business, marketing, and distribution systems specific to the horticultural industry.
  6. To train graduates to take on leadership and management roles in the horticultural industry or pursue further studies in specialized fields.

Program Learning Outcomes (PLOs)

Graduates will be able to:

  1. Apply principles of horticulture to produce, manage, and improve crops, including fruits, vegetables, and ornamental plants.
  2. Demonstrate scientific methods to solve horticultural problems, including pest management, canopy management, landscaping, irrigation, and fertilization.
  3. Design, conduct, and analyze experiments in horticultural science and apply findings to real-world situations.
  4. Categorize the economic, social, and environmental implications of horticultural practices.
  5. Communicate effectively about horticultural practices and developments, both in written and oral forms.
  6. Apply plant breeding and genetic techniques to enhance crop quality and yield.
  7. Evaluate horticultural production systems effectively, considering sustainable practices and the global market for horticultural products.
  8. Articulate advanced technologies in horticulture to monitor plant health, optimize growth conditions, and increase production efficiency.
  9. Develop strategies for post-harvest management, quality control, and product development to meet consumer demands and boost marketability.
  10. Formulate sustainable and environmentally responsible practices in horticulture, focusing on conservation, resource management, and biodiversity

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