School of Agriculture:: The University of Jordan ::

Program Specifications

Bachelor in Horticulture and Crop Science / Program Overview

Ø Background to the program and subject area:
The Horticulture and Crop Science program was established in 1973 under the name of Plant Production and Protection department, which is later in 1980 separated to two different departments, one of them is Plant production department. In 2002, the department was renamed as the Department of Horticulture and Crop Science. The program has now 16 faculty members and 9 employees (academic-administrative). The program grants Bachelor degree.
Ø Vision statements of the program:
This program is looking forward to reach the highest levels of science that contributes in serving the agricultural related aspects and at all levels (Jordanian, regional and international), whether by graduates or throughout the results of scientific research done by the academic and technical staff. The staff members are looking to develop educational programs and to add the new scientific fields.
Ø Mission statements of the program:
The mission of the program is to educate students and interact with producers, associated industries, professional groups and society through a distinctive curriculum and a dynamic research activity.
Ø Program Aims:
1.    Teaching students the scientific and practical courses.
2.    Supplying the local, regional and international sectors with distinguished graduates in horticulture crop science.
3.    Provide the students with the scientific basics that enable them to continue their higher studies in local and international Universities.
4.    Enable the graduates of the program to contribute in the development of the agricultural sector - field of Horticulture and Crops Science and to participate in the development of legislation and laws that contribute to the development of that sector.
5.    Raise awareness among farmers and investors, in this sector, about the scientific methods of production and among consumers about the proper ways to conserve the products after harvest.