This course introduces the history, principles, and practices governing the establishment and management of small fruit plantings. Topics include physiology, plant growth and development; cultivars; pruning and training systems; irrigation; harvesting, flower and plant classification; growing areas including latitude, climate, soils, and nutrient management; common diseases and pests. Upon completion, students should be able to explain the history of small fruit production; describe cultivation and marketing of small fruits; recognize the vine, flower, and berry structure of small fruits; identify environment, nutrition, and fertilization needs of various small fruits according to sustainable practices; recognize common diseases and pest management.