Bachelor of Arts in Theatre

at INTO Group - Colorado State University USA

You know there’s something miraculous about plants, growing, and being a part of it all. The Horticulture major nourishes that insight, and helps you transform your passion into a thriving career. You’ll use scientific principles in the growing, marketing and utilizing of fruits, vegetables, flowers, trees, and grasses. You’ll gain a strong grounding in botany and chemistry, and come out with skills to surround your life with all things green.

Horticulture is the application of scientific principles in the growing, marketing, processing, and utilizing of fruits, vegetables, flower and foliage plants, trees, shrubs, and turf grasses. The major requires a strong grounding in botany, chemistry, and horticulture. There are four concentrations in the Horticulture major: Floriculture, Horticultural Business Management, Horticultural Food Crops, and Horticultural Science.

The Conservation Leadership through Learning program at Colorado State University is a master’s degree which prepares leaders to address complex conservation issues at local, regional, and global scales. The program is built around principles of experiential learning, interdisciplinary instruction, and applied approaches. Working closely with a network of practitioners and organizations, CLTL is the option for individuals seeking to make a difference in the lives and ecosystems of our planet.

Areas of Study

• Conservation Leadership
• Environmental interpretation and education
• Human dimensions of natural resources
• Natural resource-based tourism and ecotourism
• Park and visitor management and administration
• Wilderness/protected area management

Fermentation Science and Technology is a multidisciplinary major focusing on the science of fermented foods and beverages. The curriculum focuses on the science of the processes and methods involved with using microorganisms in the commercial production of fermented products. Courses in the major also emphasize the safety, culinary, and nutritional aspects of fermented foods and beverages. This major prepares students for employment in the fermented food and beverage industries in such roles as product development, processing, quality assurance and control, sensory evaluation, packaging, distribution, and plant management. Students enrolled in this major have the opportunity to participate in industry activities and professional organizations to increase their practical understanding of fermented food and beverage production, processing methods, and specific techniques.