Learn the totality of food production while studying in our sustainable greenhouse at the North Hill campus. Focus your interests on three key sectors: fruits and vegetables, greenhouse production and nurseries.

Learn in a state-of-the-art sustainable 3,300 square foot greenhouse that combines solar-powered, energy-efficient growth solutions, plus a 3.2 acre grow plot and teaching orchard. Be part of a field-to-fork approach when you grow and cultivate the food used in our Culinary Arts programs. 

Participate in pioneering research projects and help find ways to improve greenhouse management and food production. Our Integrated Pest Management (IPM) course examines the most modern biological controls in food growth with an aim to reduce chemical interventions for controlling pests.

Create your own customized soil and compost. Grow unusual food plants such as fenugreek, Malabar spinach and Jamaican thyme. Diagnose and treat plant diseases. Improve drainage systems and learn how to increase food production via microclimate studies. Discover how the art of budding and grafting changes the face and function of trees.

Find work in city and municipal offices, provincial and national parks, Manitoba Agriculture and in the private sector at greenhouses, landscaping companies and other businesses.

Program Learning Outcomes 

Graduates are able to: 

  • Identify a wide range of plants and understand their basic characteristics and growth requirements. 

  • Apply basic horticultural practices, including planting, pruning, and fertilizing, to maintain healthy plants in a variety of settings. 

  • Identify and manage common pests and diseases that affect plants, using integrated pest management strategies. 

  • Propagate plants using a variety of techniques, including seed propagation, vegetative propagation, and tissue culture. 

  • Apply sustainable and environmentally friendly practices to horticultural activities, such as composting, water conservation, and soil conservation. 

  • Understand and apply the principles of plant nutrition and soil science to promote healthy plant growth and development. 

  • Operate and maintain basic horticultural equipment and tools. 

  • Manage and operate a greenhouse facility, including understanding the principles of greenhouse design, climate control, and irrigation systems. 

  • Cultivate and manage a variety of crops in a greenhouse environment, including understanding plant physiology, growth requirements, and pest and disease management strategies specific to greenhouse crops. 

  • Understand and comply with relevant safety regulations and guidelines, including those related to chemical handling, equipment operation, and personal protective equipment. 

  • Effectively communicate horticultural information and recommendations to clients, colleagues, and the public, using both written and oral communication skills. 

Success Factors 

You might be a good fit for this program if you would enjoy: 

  • A nine-month program leading to employment in food production or the greenhouse industry. 

  • Have an interest in plants and the natural environment, and enjoy working with your hands and being outdoors. 

  • Expanding knowledge and skills in plant cultivation, propagation, and management. 

  • Pursuing careers in the horticulture industry, including greenhouse management, and nursery production. 

  • May want to start your own greenhouse or small-scale plant production operation. 

  • Have a passion for plants and a desire to make a positive impact on the food supply chain or natural environment. 

  • A valid driver’s license and access to a vehicle is strongly recommended given the potential need to travel for practicum placement. 

The industry and program environment require individuals to: 

  • Have physical strength and stamina as well as the mobility and motor skills to undertake the required tasks 

  • Work in outdoor settings in varied terrains such as a greenhouse, field or pasture; maneuver around equipment and plants. 

Coming to the Parkland campus in Fall 2024!

We want to hear from prospective students interested in the Horticultural Production program at the Parkland campus in Dauphin in Fall 2024.

Stay connected and be the first to learn about program details as they become available. Simply fill out our web form today, and we will keep you informed on program details.

Add me to an interest list


Exploring Food Systems


  • A complete Manitoba Grade 12 or equivalent
  • English 40G/40S or equivalent
  • Consumer/Essential Mathematics 40S or equivalent

English is the language of instruction at Assiniboine. All applicants educated outside of Canada or in a country not on the test exempt list are expected to meet the English language proficiency requirement. See assiniboine.net/elp for more information. 

International Applicants

If you are an international applicant, please read our Helpful Information for International Applicants prior to applying to this program. 

Careers & Connections

Career Opportunities

  • Greenhouses and nurseries
  • Horticultural organization
  • Research production
  • Weed sciences
  • Composting


Assiniboine has a number of agreements with other colleges, universities and professional organizations, making it possible for students to apply credit taken at Assiniboine to programs at other institutions. For up-to-date information on agreements, visit the Articulation Agreements page.

Tools & Supplies

This program features a fully-equipped greenhouse, tools and equipment, garden, orchard, field labs, growth chamber, classrooms and computer labs.

Our classrooms, labs and shops are equipped with the necessary equipment that you need to make the most of your experience. However, there are some tools and supplies that you will need to purchase for personal use to help you with your studies. Much of what you purchase you’ll be able to use after you graduate and begin your career. Tool and supply lists are available from the school office 30 days prior to the start date of the program.

Booklists are available from your school office 30 days prior to the start date of your program. Visit the Bookstore website to learn more.

Program Checklist and Textbooks/Supplies

Technology Requirements

Students in this program are required to bring their own laptop for use on-campus. The laptop must meet the technical needs outlined by the program. Refer to assiniboine.net/tech for detailed information.

Courses & Costs


Estimated Program Costs (Domestic students)
  Credits Tuition Course fees Students' Association fees (Inc Health Premium) Estimated textbooks, tools and supplies
Horticultural Production 63 $3,800 $1,320 $480 $470

All fees are estimated and subject to change without notice.

Estimated Program Costs (International students)
  Credits Tuition Course Fees Students' Association fees (Inc Health Premium) Required Health Insurance Textbooks, Tools, & Supplies
Horticultural Production 63 $16,470 $1,320 $480 $750 $470

All fees are estimated and are subject to change without notice. All international students must purchase health insurance. The college adds this fee to your student account and then sends your name and fee to the insurance provider on your behalf.


To graduate with a Horticultural Production certificate, students must successfully complete 60 academic credits and 3 practical credits. The minimum passing grade for each course is indicated on the course outline. Course offerings are subject to change and may vary by intake.

Title Credits/CEUs Elective Distance PLAR
1st Aid - Emergency (HLTH-0030)

Basic First Aid & CPR techniques taught in an interactive environment for individuals and employees who want an overview of First Aid & CPR in the workplace or home. The course covers skills needed to recognize, prevent and respond to cardiovascular emergences for Adults, CPR and other topics such as choking, airway and breathing emergencies, and prevention of disease transmission. This course meets the minimum regulations for Workplace Health & Safety for Basic First Aid. Participants who meet the required standard receive a nationally recognized certification that is valid for three years. Textbook included in cost of tuition.

0 credit(s) No No No
Business Skills (BUSN-0158)

The horticulture industry requires individuals who possess essential business skills and practices to manage horticultural operations and processes. In this course, students learn and evaluate the essential skills required for successful operations at a horticultural workplace and commitment necessary to successfully operate and encounter challenges of a horticultural business. Students will learn about personal and interpersonal skills, decision-making processes, and be able to demonstrate their capacity to develop and execute business strategies.

6 credit(s) No No No
College Foundations (PEDV-0356)

This course improves students’ ability to navigate the college experience and environment, including student's rights, roles, and responsibilities. In this course, students reflect on their skills, attitudes, and expectations and develop learning strategies to help them to become successful, resilient, and self-directed learners. The course covers topics such as success in online learning, time management strategies, learning strategies, assessment taking strategies, academic integrity, information and digital literacy, and wellness, among others. It integrates elements of student orientation.

0 credit(s) No No No
Food Safety and Security (AGRC-0283)

Students will learn about food safety and food security by focusing on quality control and on safe and sustainable production practices. Students will explore social, ecological and economic principles of sustainability within the context of food production systems. They will critically analyse the relationships among specific components of industrial agricultural systems, including soil, water, climate change, plant genetic resources, resource management and genetically modified foods. Students will evaluate traditional and contemporary food systems and their implications for food security and sustainability.

6 credit(s) No No No
Greenhouse Operations & Mgmt (AGRC-0242)

This course examines the sustainable production, handling and marketing of greenhouse-grown vegetables, herbs and floricultural crops in season and year-round greenhouse operations. Topics include environment control systems, planning and planting schedule, media control and plant management, water systems, composting, water nutrient capture, cleaning and sanitation.

6 credit(s) No No No
Growing Media (AGRC-0258)

This course will introduce students to the nature and properties of various growing media including soil, soilless, hydroponic, compost mix and other media substrates. Students will learn about soil water relationships and physical, chemical and biological properties of soil that influence plant growth. Students will perform various soil tests to examine the effect of growing media properties such as pH, electrical conductivity, salinity, and movement and retention of water.

6 credit(s) No No No
Horticultural Industry (AGRC-0285)

This course enables students to explore and gain experience in industry-specific skills while visiting horticultural related industries/businesses throughout this course. In this course students will learn procedures and operations, practices and processes, and explore ways of enhancing sustainability in food production systems. Students will also examine issues related to the horticultural industry, learn about safe and healthy working practices, industry standards and codes, and explore career opportunities. The knowledge and skills acquired in this course will prepare students for skilled work placement in the horticulture industry.

6 credit(s) No No No
Horticultural IPM (AGRC-0247)

Principles of Integrated Pest Management (IPM) are introduced and include identifying, monitoring, forecasting and managing environmental and pest conditions that impact horticulture crops including weeds, viruses, bacteria, phytoplasmas, fungi, algae, protozoa, nematodes, arthropods and rodents. Students learn to diagnose problems, provide solutions and predict how the manipulation of growing conditions impact other factors. Topics include basic chemistry, legislation and regulations, labelling, toxicity, handling practices, environmental protection, application equipment, emergency response and public relations.

6 credit(s) No No No
Horticultural Methods (AGRC-0279)

This course provides hands-on practical experience in methods and techniques used in horticultural crop production systems. Students learn about field tillage and land preparation methods and practices, experimental methods and techniques used for crop evaluation, crop improvement, and plant propagation methods. Students also learn about propagated plant growth and agronomic requirements, plant development and plant stress management.

6 credit(s) No No No
Horticultural Science (SCIE-0074)

This foundation course deals with details of morphology, physiology and taxonomy of plants. Students learn how structures and processes affect overall plant growth and response to the surrounding environment. Students will develop good knowledge on the basic botany of plant species and plant identification techniques. Also, students will be able to describe the functions of the various plant parts in relation to food production, reproduction, aesthetic value, environmental impact, and how they are manipulated by biotic and abiotic factors.

6 credit(s) No No No
Nursery/Ornamental Hort (AGRC-0286)

This course will enable students to learn about general production methods and management techniques for field and container grown nursery and ornamental crops including annuals, trees, shrubs and perennial plants. The course will also focus on the production practices of selected potted and cut flower crops grown in greenhouses. Students will perform various propagation techniques including seeding, micropropagation, cuttings, grafting, division, layering, and propagation through specialized plant parts. The course will also provide information on principles of landscape design using different plant materials.

6 credit(s) No No No
Practicum - HRTPR (PRAC-0264)

Prerequisite: Cumulative weighted grade point average (CWGPA of 2.0 or greater)
This course requires a minimum of 120 hours of horticulture related experience. The work practicum is subject to approval of and monitoring by a faculty member. Credit is based on successful completion of the work practicum plus a presentation based on the student's work experience. Work experience acquired prior to registration in the program is not eligible for this credit.

3 credit(s) No No No
Vegetable & Fruit Production (AGRC-0289)

This course covers classification of the different types of fruits and vegetables, cultural requirements and crop management, as well as produce handling and marketing. Students examine and apply the concepts of sustainability, production programming, soil and fertility management, equipment selection, irrigation, integrated pest management, harvesting and post-harvest management, cooling and storage of fresh fruits and vegetables.

6 credit(s) No No No


Sajjad A. Rao BSc, MSc, PhD

Sajjad Rao

Dr. Rao is an accredited Canadian Plant Breeder and Agrologist, with over 25 years of progressive experience in applied research and teaching. Dr. Rao holds a PhD degree in plant science from The University of Liverpool, England U.K.

He has served in many academic and research positions, committees, boards of directors, and as an external examiner for post-graduate research studies with various universities. In addition to his academic work, Dr. Rao has experience working for multinational agricultural companies, holding senior-level management positions in which he developed a passion for leadership in R&D strategies.

In his professional career, Sajjad has made significant contributions in developing wheat varieties for North America, and in commercializing corn hybrids in the Asian-Pacific sphere. Currently, Dr. Rao’s research engages him in innovation of sustainable greenhouse production technologies, food systems, and in employing novel genetics in horticultural and agronomic field crops.

Full Bio

Poonam Singh BSc, MSc, PhD

Poonam Singh

Dr. Poonam Singh joined the college in 2015 as a Professor of Horticultural Science in the Horticultural Production and Sustainable Food Systems programs. She holds a Bachelor of Science in Agriculture, a Bachelor of Education degree, a BC Provincial Instructor diploma, a Masters of Science in Landscaping and Floriculture, and a Doctorate in Horticulture.

Dr. Singh’s work history includes working as a Research Fellow at the Institute of Himalayan Bioresource Technology (India), as an Assistant Professor at the Punjab Agricultural University (India), as a Scientist at the Institute for Sustainable Horticulture, BC, and as a faculty member at the School of Horticulture, Kwantlen Polytechnic University, BC. 

Dr. Singh’s research focuses on developing sustainable technologies for the greenhouse production of horticultural crops, evaluating new soilless media/substrates, hydroponic crop cultures, vertical farming, and horticultural crop physiology. Dr. Singh has been working in various applied research projects aimed at adopting sustainable practices and improving the production efficiency of horticultural farms. Dr. Singh’s collaborative project with Mayfair farms (Portage La Prairie, MB) and the Vegetable Growers of Manitoba Association provided Manitoba onion producers with critical information on the incidence and prevalence of Botrytis neck rot disease and options for its management. In another collaborative research project with Shelmerdine Garden Center (Winnipeg, MB), she developed sustainable pest management strategies for use in commercial floricultural greenhouses. This approach gave customers organic, pesticide-free products and helped the nursery industry keep up with the changing trends of the horticulture industry. Another partnership with Vermillion Growers (Dauphin, MB) helped them to adopt sustainable crop production technologies by testing the latest products and technologies like root-zone oxygenation, biofertilizers, growth promotors, bio-stimulants to enhance greenhouse vegetable production. Her current research project with Vanderveen's Greenhouse Ltd. (Carman, MB) focuses on exploring new soilless growing media blends to partially or completely replace peat for improving the production of ornamental crops in greenhouses. Dr. Singh’s research is helping growers in reducing production costs, increasing resource efficiency, and contributing to long-term economic and environmental sustainability.

Full Bio

Fast Facts

Frequently Asked Questions

When is the next program information session?

Program information sessions are completely free to attend, and we invite you to bring a guest along as well. It's a good idea to register in advance so we know you're coming.

To find the complete schedule for our program information sessions and to RSVP, visit the program information session page.