4 JUNE THE NEW ZEALAND GAZETTE 2409

Vegetable plant propagation. Drilling, producing and using transplants.
Crop production practices (both indoor and outdoor)—supporting, thinning, fertiliser use, irrigation, rotation. (Specific knowledge of machinery and equipment is not required at this stage.)
Seed and seed treatments.
The greenhouse environment.
Harvesting—crop maturity, post harvest physiology.
A DETAILED KNOWLEDGE OF THE PRODUCTION, HARVESTING AND MARKETING OF ANY PARTICULAR VEGETABLE CROPS IS NOT REQUIRED.

(9) Work Record Report—As prescribed for Work Record Report in Schedule 1, clause 9 (9).

(10) Horticultural Plant Science—As prescribed for Horticultural Plant Science in Schedule 1, clause 9 (15).

(11) Plant Protection (Vegetable Production)—The control of common pests of vegetable crops including a knowledge of ecology, life histories and host-parasite relationships. Pest management.
The design of spray schedules for vegetable producing units. The correction of common physiological disorders of vegetable crops.

(12) Vegetable Production II—The commercial production, harvesting and marketing of the major commercial vegetable crops in New Zealand.

(13) Machinery and Structures (Vegetable Production)—The types, selection, use and maintenance of tractors, machinery, implements and equipment (including planthouse environmental control equipment) used on vegetable producing units.
The types, layout, construction and maintenance of planthouses, grading, packing and storage buildings, fences, artificial shelters and vegetable support structures.
Concrete making and brick laying (a working knowledge only).
Elementary surveying.

(14) Oral and Practical I (Vegetable Production) (1 day—two 3-hour examinations)—The candidate will be questioned about operations carried out on a vegetable producing unit, and may be asked to demonstrate techniques used.
The care and use of tools, machines, implements and equipment (including those motor driven) used on vegetable producing units. Common vegetable producing unit operations, for example, cultivation; planting and sowing; plant training and pruning, (including shelter); applying fertiliser; spraying; weed spraying; harvesting; grading; packing.
Vegetable producing unit building layout, construction and maintenance.
The identification and control of common pest damage and physiological disorders of vegetable crops. Vegetable identification—botanical and common names, family, origin, methods of propagation.
Identification and control of common weeds.

(15) Vegetable Crop Botany—Factors affecting yield and their interaction.
The physiological basis of production practices such as the application of growth substances, and nutrition.
Practical aspects of genetics and plant breeding as they relate to vegetable crops.

(16) Vegetable Production III—The commercial production, harvesting and marketing of established and new vegetable crops in New Zealand.

(17) Engineering (Vegetable Production)—Drainage and irrigation—legal requirements, suitable methods and equipment, planning and design requirements, installation procedures, water supplies, pumps.
The construction of roads and pathways.
Building design and building materials. The design of vegetable producing unit buildings, support structure, artificial shelter and fences. Basic welding techniques.

(18) Management (Vegetable Production)—The use of management procedures on vegetable producing unit—including management objectives, information sources, planning and decision making and financial control techniques, the use of land, labour and capital, budgeting, record keeping, accounting and monitoring the production programme.
Labour organisation and management. Staff training.
Commercial and other laws affecting orcharding.
Project costing, development budgeting and machinery replacement.
Use of computers on vegetable producing units.

(19) Project—A report on a topic of the candidate’s choice, subject to the requirements in clause 7 (12). The report should be approximately 3000 words in length, and of a standard suitable for submission to a horticultural journal.

(20) Oral and Practical Examination II (Vegetable Production) (1 day—two 3-hour examinations)—A more advanced knowledge of subject 14 topics.
The candidate must submit a plan (his own work) of an ideal vegetable producing unit (either indoor or outdoor) growing a range of vegetables for discussion on planning, design and labour.

(21) Thesis—As prescribed in clause 8 of this scheme.

FOURTH SCHEDULE

SCHEME FOR THE EXAMINATION OF CANDIDATES FOR THE NATIONAL CERTIFICATE IN HORTICULTURE (NURSERY PRODUCTION), THE NATIONAL DIPLOMA IN HORTICULTURE (NURSERY PRODUCTION), AND THE NATIONAL DIPLOMA IN HORTICULTURE WITH HONOURS (NURSERY PRODUCTION) OF THE ROYAL NEW ZEALAND INSTITUTE OF HORTICULTURE INCORPORATED

1. In this scheme, unless the context otherwise requires—
   “Certificate” means the National Certificate of Horticulture (Nursery Production) granted by the Institute.
   “Diploma” means the National Diploma in Horticulture (Nursery Production) granted by the Institute.
   “Diploma with Honours” means the National Diploma in Horticulture with Honours (Nursery Production) granted by the Institute.
   “Examining Board” means the Examining Board of the Royal New Zealand Institute of Horticulture Incorporated.
   “Identification” in relation to each of plants, weeds, insects, diseases and other pests which occur in New Zealand, means the assigning thereto of its scientific name and commonly used name.
   “Institute” means the Royal New Zealand Institute of Horticulture Incorporated.
   “Nursery” means any area of land or place which is used for the propagation and growing on of any plant material.
   “Pest” means any mammal, bird, arthropod, mollusc, nematode or other worm, fungus, bacterium, virus or mycoplasma injurious to horticultural plants.
   “Planthouse” means any glasshouse, greenhouse, shade house or similar structure in which plants are grown.
   “Propagation” means increasing the number of plants using portions of a plant body (seeds, spores or plant part) which produce roots and/or shoots to obtain new plants.
   “Practical experience” means horticultural employment approved by the examining board.
   “Weed” means a plant growing where it is not wanted.

Award of Certificate, Diploma and Diploma with Honours

2. The Institute, on the recommendation of the Examining Board, may issue to a candidate who complies with all the conditions and requirements herein prescribed:
   (a) A Certificate to a candidate who has passed all the subjects 1 to 14 listed in 3 (1).
   (b) A Diploma to a candidate who has passed all the subjects 1 to 20 listed in 3 (1).
   (c) A Diploma with Honours to a candidate who has passed all the subjects 1 to 21 listed in 3 (1).

Subjects of Examination

3. (1) The subjects for the Certificate, Diploma and Diploma with Honours examinations shall be:
   (1) Horticultural Botany
   (2) Plant Pests and Disorders
   (3) Soil Properties and Processes
   (4) Horticultural Practices
   (5) Plant Classification
   (6) Weed Control and Horticultural Chemicals
   (7) Soil Management
   (8) Nursery Production I
   (9) Work Record Report
   (10) Horticultural Plant Science
   (11) Plant Protection (Nursery Production)
   (12) Nursery Production II
   (13) Machinery and Structures (Nursery Production)
   (14) Oral and Practical Examination I (Nursery Production)
   (15) Nursery Crop Botany
   (16) Nursery Production III
   (17) Engineering (Nursery Production)
   (18) Management (Nursery Production)
   (19) Project
   (20) Oral and Practical Examination II (Nursery Production)
   (21) Thesis