BSc in Horticultural Engineering

1. The name of the undergraduate programme: Horticultural Engineering

2. Level of qualification obtainable in the master's programme and designation of professional qualification on the diploma 

• level of qualification: Bachelor - (baccalaureus, bachelor; abbreviation: BSc-)
• professional qualification: Horticulture Engineer 

​​​3. Field of study: agriculture 

4. The length of the study: 7 semesters 

5. Number of credits required to obtain an undergraduate's degree: 180+30 credits

• Orientation of the programme: practice focused (60-70 percent)
• Credit value assigned to the thesis: 15 credits
• Minimum credit value for continuous practical work placements outside the institution: 30 credits
• Minimum credit value for optional subjects: 10 credits 

6. Classification of fields of study according to the uniform classification system for vocational training areas: 622/0812 

7. The aim of the training and professional competences of the undergraduate’s degree 

The aim of the training is to train horticultural engineers who are familiar with the main characteristics of the horticultural production sectors, as well as their role and potential within the agricultural economy. They are capable of planning, managing, and organizing production processes on an industrial scale, managing tasks related to the preparation, distribution, and storage of products, and performing basic administrative tasks specific to horticulture. They are qualified to establish and economically operate independent horticultural businesses. They are prepared to continue their studies in a master's programme. 

7.1. Professional competencies to be acquired 

7.1.1. Horticultural Engineer’s 

a) knowledge

• Knows the most important physical, chemical, and biological processes occurring in horticultural plants.
• Is familiar with the biological and technological foundations of horticultural production, the agro- and phytotechnical characteristics of individual sectors and their regulatory options, harmful organisms and abiotic effects in horticultural production, and effective methods of protection against them.
• He is aware that products produced in horticultural production are part of the food chain, and in this context knows and understands the basic concepts, relationships, and processes of food chain safety.
• Knows how the instruments, machines, and equipment related to the horticultural profession work.
• Knows the facts, main characteristics, and interrelationships of agricultural production and the agricultural economy, as well as the relevant agricultural economic processes.
• Understands the specific characteristics of production processes in individual horticultural sectors (ornamental plant, medicinal plant, fruit, grape and vegetable production), the most important theoretical and methodological foundations and related practical knowledge required for this, business management knowledge applicable in the horticultural profession, as well as the relationships between production processes, food chain safety and quality assurance.
• Knows the basic functions and interrelationships of agricultural policy and horticultural policies (subsidies, taxation, etc.). 
• He is aware of the role of R+D+I activities in horticulture.
• He is familiar with start-up opportunities and techniques.
• Has the knowledge necessary to identify problems in the horticultural sector and the methods for gathering and analyzing relevant information and solving problems.
• He is familiar with the terminology of the horticultural profession and the individual horticultural sectors within it, as well as the characteristics of the technical language in their native language and a foreign language.
• He is familiar with horticultural products and their trade.
• In their work, they pay particular attention to creating an environment that supports the health of individuals and society, and to applying health-friendly technical solutions. 

b) competencies 

• In the cultivation of horticultural plants, they can produce, preserve, and package crops and goods that are safe, free from damage and defects, and of high biological value and suitable for food consumption. They are also capable of performing professional and administrative tasks related to the production and distribution of horticultural products.
• Can manage businesses, companies, production plants, and small and medium-sized enterprises operating in the horticultural sector at an engineering level and operating them professionally, considering environmental management and environmental protection regulations.
• Able to plan and implement procedures for preparing and supporting production in the horticultural sector, to allocate resources professionally, to participate in the development of proposals for professional decisions, and to draw conclusions, not only at the operational level.
• Able to identify pests, pathogens, weeds, and their natural enemies that threaten plants, and to protect plants.
• Continuously monitors environmental protection, hygiene, food safety, food health, and occupational safety regulations, and complies with and enforces them.
• Can formulate professional problems in the horticultural sector, recognize expected trends, develop an independent professional position, and defend it in debates.
• Able to apply the research methods learned during training.
• Able to interpret the behavior of actors in the agricultural economy and the formal and informal network of relationships in the institutional background of agriculture, and to use this in their work.
• Able to perform detailed analysis, identify fundamental relationships, and draw independent conclusions based on knowledge and methods related to the field of horticulture. Under professional supervision, able to directly manage project tasks at the operational level in a research project.
• Able to effectively use tools that facilitate written and oral communication, understand foreign-language information related to the field of horticulture, summarize and evaluate knowledge in their field in their native language, and communicate scientific content orally and in writing to a professional audience through the active use of specialized terminology.
• Able to consciously and professionally use the opportunities provided by IT, recognizing its advantages and disadvantages in the context of the horticultural sector.
• Able to apply various forms, methods, and tools of effective communication in communication specific to the field of horticulture.
• In their chosen horticultural sector or specialization, they can systematically understand and interpret the professional knowledge that determines the functioning of the sector.
• They have business organization and management skills. 

c) attitudes 

• Upholds and authentically represent the social role of agriculture, particularly horticulture and related scientific fields, and represents the most important values of their field of expertise.
• Characterized by a willingness to cooperate and an ability to establish relationships.
• Understands and applies the rules of professional and human communication in Hungarian and foreign languages.
• Takes a constructive approach to professional issues. Is proactive and receptive to new developments and is open to the authentic communication of the fundamental results and characteristics of agricultural sciences to both professional and non-professional target groups.
• Is sensitive to problems arising in their field of expertise, strives to analyze and solve them, and approaches the solution of emerging professional problems with a willingness to cooperate.
• Has an environmentally conscious approach, striving for sustainable management.
• Demonstrates a sense of responsibility about the legal and ethical norms and rules related to R+D+I activities.
• It is open to applying the latest results of horticultural production development. - Is characterized by a demand for quality.
• Possesses professional responsibility and a willingness to cooperate.
• Committed to the professional and ethical standards of the sector. 

d) autonomy and responsibility

•  Responsibility is characterized by professional, legal, and ethical standards and rules related to work and conduct.
• They independently plan their own professional advancement.
• Independently exercises decision-making and management functions at the level of production organization units.
• Feels responsible for strengthening the role of the horticultural sector.
• Takes responsibility for their own decisions and for the work of their own and their subordinates.
• Takes responsibility for the consequences of their professional decisions.
• Can independently identify problems in their chosen horticultural sector or specialization and, with the help of their theoretical and practical knowledge, is capable of developing strategies to solve them and consistently following these strategies. 

8. Characteristics of the undergraduate training 

8.1. Professional characteristics 

8.1.1. The disciplines and fields of study that make up the programme and lead to professional qualification: 

• natural science disciplines that provide the theoretical and practical professional knowledge base for horticultural sectors (botany, chemistry, metabolism physiology, plant biotechnology and genetics, knowledge of natural resources) 35-45 credits;
• natural sciences providing a foundation for engineering skills (mathematics, biometrics, physics, computer science, technical disciplines) 20-25 credits;
• basic social science knowledge (economics, agricultural economics, agricultural policy) 5-10 credits;
• general and encyclopedic agricultural knowledge (land cultivation, plant production, animal husbandry, organic farming) 10-15 credits;
• general professional knowledge necessary for the cultivation, propagation, and commercialization of horticultural plants (ornamental plants, medicinal plants, fruit-bearing plants, grapes, vegetable plants) (species and variety knowledge, technical processes, plant protection disciplines, food chain safety knowledge) 55-65 credits;
• horticultural economics and management knowledge (marketing, quality assurance, accounting and financial management, plant organization) 10-15 credits. 

8.1.2. Specializations in horticultural sectors (ornamental plant cultivation, medicinal plant cultivation, fruit cultivation, vegetable and mushroom cultivation), as well as specialized knowledge related to their botanical and molecular biological applications, providing characteristic competencies that can be recommended by institutions, with a credit value of 15-30 credits within the entire training programme. 

8.2. The requirements of professional practice 

The internship consists of two parts:

• a total of at least five weeks of field practice related to professional subject training, which is recognized together with the credit value of the subjects, or which is aimed at obtaining separate credits, and
• 30 credits of recognized semester-long (twelve to fifteen weeks) continuous work experience.