Professional knowledge
1. Soil acidity (pH).
2. Soil granulometric composition.
3. Types and components of substrates.
4. Methods of soil cultivation and substrate preparation.
5. Plant structure and physiology.
6. Conditions influencing plant growth.
7. Irrigation regimes depending on the type of substrate.
8. Fundamental principles of seed quality assessment.
9. Seed quality indicators, pre-processing, and methods and timing of sowing.
10. Fundamentals of horticultural mechanisation.
11. Propagation methods.
12. Grafting methods.
13. Tending of grafted plants.
14. Types of cuttings and methods for their preparation.
15. Names of the most important plants, pathogens, and pests in Latvia.
16. Most important weeds.
17. Integrated cultivation methods for crops.
18. Plant structure and characteristics.
19. Physiologically active substances.
20. Structure and application of process charts.
21. Plant development stages.
22. Plant cultivation technologies and techniques.
23. Diversity of crop seeds.
24. Quality requirements for planting material.
25. Organic cultivation methods for plants.
26. Integrated cultivation methods for plants.
27. Types of fruit tree crowns.
28. Types of ornamental tree crowns.
29. Timing of crown formation.
30. Maintenance of tree crowns.
31. Care of tree trunks and wounds.
32. Equipment and tools for plant maintenance.
33. Open-field cultivation technologies.
34. Environmentally friendly technologies.
35. Types of covered cultivation areas and technologies used in them.
36. Fundamentals of developing garden layouts and setting up gardens.
37. Support systems.
38. Crop maintenance methods under normal and unfavourable growing conditions.
39. Signs of plant damage.
40. Types of protective plantings and conditions for their arrangement.
41. Plant irrigation.
42. Types of irrigation systems.
43. Suitability of water resources for plant irrigation.
44. Use and storage of materials used in horticulture.
45. Fundamentals of mineral nutrition of plants.
46. Specific features of fertilisation in plant cultivation and maintenance.
47. Proportions of nutrients.
48. Signs of deficiency and excess of essential nutrients.
49. Classification of fertilisers.
50. Methods for using fertilisers.
51. Environmental impact of improper fertilisation.
52. Laws and regulations governing the storage and use of plant protection products.
53. Register of plant protection products.
54. Labelling of personal protection products.
55. Risks to humans and the environment when exposed to plant protection products.
56. Symptoms suggesting poisoning with plant protection products.
57. Illegal or counterfeit plant protection products and the risks associated with their use.
58. Equipment for the use of plant protection products and their preparation for work and operation.
59. Conditions for preparing working solutions.
60. Principles for the use of working solutions.
61. Biological and conventional plant protection products.
62. Purchase, use, and storage of professional plant protection products.
63. Plant protection measures – agrotechnical, physical-mechanical, biological, chemical, and phytosanitary.
64. Fundamental principles of integrated crop cultivation.
65. Fundamental principles of integrated crop protection.
66. Types of horticultural tools and machinery, and their possible uses.
67. Types of plant containers and their possible uses.
68. Types of covering materials and their possible uses.
69. Types of ties and fastening materials, and their possible uses.
70. Types of labels and markings, their use and design.
71. Recognition of labelling pictograms used in horticulture.
72. Harvest marketing plan.
73. Stages of harvest maturity.
74. Harvesting methods.
75. Methods for recording harvested produce.
76. Criteria for harvest quality.
77. Units of measurement used in horticulture.
78. Recycling and disposal of horticultural production waste and by-products.
79. Packaging and wrapping materials and technical possibilities.
80. Types of containers and their use.
81. Pre-processing methods and techniques.
82. Machinery used for pre-processing of harvested produce.
83. Quality and labelling requirements for horticultural products.
84. Hygiene requirements in primary production of horticultural products.
85. Conditions and methods for storing harvested produce.
86. Factors influencing the storage duration of harvested produce.
87. Technical possibilities for packing and labelling products.
88. Technologies for storing horticultural products.

General knowledge
1. Vocabulary.
2. Grammar and language function.
3. Diversity of language and communication in different contexts.
4. Official language.
5. Sector-specific terminology.
6. Intercultural interaction.
7. Types of verbal and non-verbal interaction.
8. Context of language and communication.
9. Vocabulary in a foreign language.
10. Sector-specific terminology.
11. Concepts and theories of natural sciences, technologies, and engineering.
12. Fundamental principles of statistics.
13. Technological development trends in the sector.
14. Units of measurement and shapes.
15. Mathematical methods and calculations.
16. Mathematical terminology.
17. Laws and regulations governing the ICT sector.
18. Operating principles of computers and office equipment.
19. Data protection requirements.
20. Use of information and communication technologies for the preparation of documents.
21. Information and communication system security.
22. Data security.
23. Work with office equipment.
24. Artificial intelligence tools.
25. Fundamentals of entrepreneurship.
26. Regulatory enactments in the field of activity.
27. Types of business operations.
28. Economic resources.
29. Fundamental principles of sustainable economy.
30. Process of organising the work environment.
31. Self-organised work process.
32. Planning methods.
33. Statehood of the Republic of Latvia and its legal framework.
34. Society and its development trends.
35. Legal relationship.
36. Rights, obligations, and responsibility of an individual.
37. Nature of civil society.
38. Nature of social dialogue and mechanisms for cooperation.
39. Prerequisites for effective communication.
40. Social and political structure of society.
41. Manifestations of social well-being.
42. Social diversity and the principle of equality.
43. Fundamental principles of general and professional ethics.
44. Positive communication techniques.
45. Occupational safety system.
46. Civil defence system.
47. Environmental protection system.
48. Work environment risk factors and their assessment methods.
49. Laws and regulations related to labour law.
50. Protective measures for reducing the impact of work environment factors on health.
51. Fundamental principles of ergonomics at work.
52. Principles of sustainable development.
53. Contract and its forms.
54. Labour protection regulations.
55. Preventive measures for eliminating work environment risk factors.
56. Safety signals and signs.
57. Occupational safety equipment and its use.
58. Safe and ergonomic work techniques.
59. Fire safety regulations.
60. Action in the event of fire.
61. Electrical safety regulations.
62. Environmental protection regulations.
63. Civil defence regulations.
64. Response to emergency situations.
65. ABC principles of first aid.
66. Principles of ‘green thinking’.
67. Patterns of facts, theories, and professional activity.
68. Professional career development.
69. Learning strategies.
70. Self-assessment mechanisms.
71. Planning of the study and career path.
72. Fundamental principles of time management.

Professional skills and attitudes
1. To determine the granulometric composition of soil and its readiness for cultivation.
2. To select timing for cultivation.
3. To perform soil cultivation.
4. To prepare a substrate according to the work task, plant characteristics, and cultivation purpose.
5. To recognise and name plant parts.
6. To recognise seeds, seedlings, and transplants of crops at different stages of development.
7. To propagate crops, using vegetative and generative methods.
8. To sow crop seeds.
9. To prick out crops.
10. To pot crops.
11. To plant and transplant according to the characteristics of the plant root system.
12. To prepare cuttings and grafts according to the propagation method and crops.
13. To root plants and graft according to growing conditions and purposes of nursery.
14. To prepare rootstocks according to the propagation method and crops.
15. To apply the specified technologies and techniques in accordance with the process chart.
16. To recognise crops at different stages of their development.
17. To select high-quality planting material.
18. To tend crop sowings and plantings, using environmentally friendly technologies.
19. To recognise weeds at different stages of their development.
20. To control weeds and pests, using appropriate agrotechnical techniques.
21. To tend plants according to their development stages.
22. To install support systems.
23. To maintain crowns of perennial plants.
24. To maintain spacing between plantings.
25. To maintain beds of perennial plantings.
26. To maintain crops.
27. To water plants.
28. To fertilise crops depending on agroclimatic conditions.
29. To use fertilisers according to the instructions of a specialist.
30. To recognise signs of deficiency and excess of essential nutrients.
31. To read labels of plant protection products.
32. To provide first aid in cases of poisoning with plant protection products.
33. To prepare and use plant protection equipment in accordance with operating instructions.
34. To implement plant protection measures according to the instructions of a specialist.
35. To use plant protection products according to the instructions of a specialist.
36. To comply with the rules for the use of plant protection products.
37. To prepare the working solution according to the instructions of a specialist.
38. To select appropriate horticultural machinery, tools, and materials according to the work to be performed.
39. To use horticultural machinery, equipment, and tools in accordance with occupational safety requirements and operating instructions.
40. To maintain horticultural machinery and tools after their use.
41. To comply with the rules for operating technological horticultural devices and equipment.
42. To assess the maturity of crops for selective harvesting.
43. To perform selective harvesting according to the planned use.
44. To harvest crops.
45. To record harvested horticultural produce.
46. To prepare containers for transporting or packaging horticultural products.
47. To handle machinery intended for pre-processing of harvested produce.
48. To prepare horticultural products for marketing.
49. To sort horticultural products in accordance with quality requirements.
50. To pack and label horticultural products in accordance with marketing requirements.
51. To store horticultural products according to the instructions of a specialist.

General skills and attitudes
1. To communicate verbally and in writing in the official language.
2. To observe the norms of the Latvian literary language in formal communication.
3. To use professional terminology in the official language.
4. To communicate with different social groups in a multicultural environment, using easy-to-understand language in communication.
5. To communicate verbally and in writing in one foreign language.
6. To use sector-specific professional terminology.
7. To use mathematical methods and calculations when performing work tasks.
8. To compare quantities, drawing conclusions for the optimal performance of work tasks.
9. To stay informed about the latest technological developments in the sector.
10. To use a computer and the Internet for the performance of work tasks.
11. To prepare professional work documentation.
12. To communicate, using information and communication technologies.
13. To comply with information technology security and personal data protection requirements.
14. To perform work tasks with quality, meeting the established deadlines.
15. To use the allocated resources effectively.
16. To put forward proposals for improving work processes.
17. To engage in the company’s cultural environment.
18. To fulfil the civic duties.
19. To participate consciously in civic and social life.
20. To build interaction with other individuals, respecting human rights and equality.
21. To recognise oneself as part of modern society.
22. To recognise the relationship between different spheres and phenomena of society and morality and ethics.
23. To respect the rights and obligations of the employer and employee.
24. To comply with the organisation’s internal rules of procedure.
25. To act in accordance with occupational safety, fire safety, electrical safety, and environmental protection requirements.
26. To prepare the workplace for safe work performance.
27. To identify potential risks when performing work tasks.
28. To safely operate technological devices and equipment.
29. To provide first aid to prevent a critical health condition.
30. To act responsibly in an emergency situation.
31. To formulate sustainability values, principles, and objectives.
32. To act in accordance with the principles of ‘green thinking’ in professional activity and daily life.
33. To assess own professional experience and the level of professional skills.
34. To explore opportunities for the development of own professional activity.
35. To acquire new skills according to labour market needs.

Professional competences
1. Ability to prepare soil using soil cultivation methods according to the physical properties of the soil and the characteristics of plants, the work task, and the cultivation purpose.
2. Ability to prepare substrates according to the cultivation technology and crops.
3. Ability to recognise seeds, seedlings, transplants, and plants at different stages of development.
4. Ability to propagate plants according to the cultivation conditions and instructions of specialists.
5. Ability to sow and plant crops according to the technology, using high-quality planting material.
6. Ability to perform high-quality maintenance of crop sowings and plantings, using environmentally friendly technologies and taking into account the plant, its development stages, and its intended use.
7. Ability to maintain crops by thinning fruits to obtain the planned yield.
8. Ability to fertilise plants, using different types of fertilisers.
9. Ability to recognise deviations in plant development.
10. Ability to implement plant protection measures according to the instructions of a specialist.
11. Ability to operate technological horticultural devices and equipment carefully, in accordance with the work task, operating instructions, and occupational safety requirements.
12. Ability to harvest cultivated horticultural products according to their intended use and stage of maturity.
13. Ability to pre-process horticultural products and prepare them for marketing.
14. Ability to prepare harvested produce according to the instructions of a specialist.
15. Ability to store horticultural products according to the instructions of a specialist.

General competences
1. Ability to communicate verbally and in writing in the official language.
2. Ability to perform work tasks in accordance with the principles of intercultural communication.
3. Ability to communicate verbally and in writing in one foreign language in the work environment, using professional terminology.
4. Ability to use mathematical calculations when performing work tasks.
5. Ability to explain technological development trends in the sector.
6. Ability to use information and communication technologies for the performance of professional work tasks.
7. Ability to perform work tasks with quality, in accordance with the available resources and within the established deadlines.
8. Ability to participate in generating new ideas for improving work processes.
9. Ability to self-organise for the performance of work.
10. Ability to consciously fulfil civic duties.
11. Ability to recognise own responsibility in the development of democratic society.
12. Ability to participate in social life, following the principles of equality and ethical standards.
13. Ability to establish relationships and comply with the internal regulations of the organisation.
14. Ability to perform work tasks responsibly, in accordance with occupational safety, environmental protection, electrical safety, fire safety, and civil defence requirements.
15. Ability to critically assess work environment risk factors within the scope of own competence.
16. Ability to act responsibly in an emergency situation and provide first aid.
17. Ability to apply the principles of sustainable development and ‘green thinking’ in professional activity and daily life.
18. Ability to improve own skills for professional development.

1. The KNOWLEDGE  at the level of notion:
1.1. plant cultivation technologies;
1.2. types of indoor areas and technologies used in these areas;
1.3. basics of the development of garden planning, setting up and support systems of a garden;
1.4. principles of time, work, and materials accounting;
1.5. basics of communication;
2. The KNOWLEDGE  at the level of understanding:
2.1. botanical division of plants and requirements according to the growing conditions;
2.2. assortment of species and varieties of horticultural plants;
2.3. biological and conventional fertilizers and means of plant protection;
2.4. structure, maintenance and operational requirements of horticultural machinery and equipment;
2.5. storage conditions of horticultural materials;
2.6. environmentally friendly technologies and materials;
2.7. chemical substances, their storage, conditions, absorbers of chemical substances;
2.8. principles of energy efficiency and economic management;
2.9. sorting of waste and management conditions;
2.10. professional terminology in the official language and in one foreign language.
3. The KNOWLEDGE  at the level of use:
3.1. names of plants in Latin and professional terminology;
3.2. structure and characteristics (morphology, physiology, ontogenesis) of plants, including recognizing of weeds;
3.3. methods of soil processing and preparation of substrates;
3.4. indicators of seed quality, pre-processing, types and time of sowing;
3.5. methods of plant propagation, physiologically active substances;
3.6. plant care using various cultivation technologies;
3.7. types of crowns, formation and care of crowns;
3.8. methods of garden care;
3.9. fertilizing peculiarities in plant cultivation and care, signs of lack and excessive amount of nutrition elements;
3.10. recognizing the damage caused by the most widespread pests and diseases, plant protection measures;
3.11. acquisition, use and storage of professional plant protection means;
3.12. level of harvest ripeness and harvesting methods, storage conditions;
3.13. quality and marking requirements for horticultural products;
3.14. driving of A category tractor machinery;
3.15. environmental protection and environmentally friendly working methods;
3.16. labour protection (requirements of the requirements of the labour protection laws and regulations, labour protective equipment and its use,first aid);
3.17. fire safety rules, fire fighting equipment and its use;
3.18. basic principles of professional and general ethics;
3.20. legal employment relations;
3.21. information technologies;
3.21. official language;
3.22. one foreign language at the professional communication level.

1. To determine the mechanical contents of soil and soil readiness for its processing, select the processing terms and perform soil processing.
2. To prepare substratum pursuant to the task, plant characteristics and cultivation purpose.
3. To recognize seeds, seedlings, and plantlets of flowers and vegetables at various stages of their development.
4. To assess the quality of seeds, perform sowing of plants, adjust the sowing machine in compliance with the sowing standard, control sowing quality, perform thinning, potting, planting, and replantation in accordance with the peculiarities of the plant root system.
5. To perform rooting and grafting of plants according to the cultivation conditions, purposes of plant cultivation and instructions given by specialists.
6. To use the most suitable technologies and modes for cultivation, formation and care of plants.
7. To take care of the plantations of plants, ensure balance of nutrition elements, use appropriate fertilizers, recognize and eliminate the lack or excessive amount of nutrition elements.
8. To monitor the phytosanitary condition of the plantations of plants and recognize damage caused by the most widespread pests and diseases.
9. To prepare and use liquid plant protection means and use personal protective equipment, adjust the sprayer and control the quality of spraying.
10. To recognize and limit weeds and pests by using appropriate agrotechnical methods.
11. To use agrochemical and physiologically active substances and other means of plant protection.
12. To harvest, sort, and package the production pursuant to the quality and marking requirements.
13. To use various plant cultivation and care methods and technologies on an open field and covered areas by using appropriate harvest care methods in unfavourable cultivation conditions.
14. To ensure storage of horticultural production according to the harvest sales plan, and control the harvest storage.
15. To perform installation of plantation and support systems provided for in the technological maps.
16. To take care of the trunks and wounds of fruit trees, form crowns of fruit trees according to  the chosen crown type and to cultivate and form berry shrubs.
17. To take care of the spacing of rows and the surrounding soil of fruit trees and berry shrubs, as well as protecting plantations against wind.
18. To prepare containers, follow the level of harvest ripeness and perform selection harvesting according to the planned type of usage.
19. To use horticultural machinery by meeting technological requirements and perform daily maintenance of the machinery and equipment.
20. To observe operating rules of horticultural machinery and equipment.
21. To cooperate with the work supervisor and other workers, understand  tasks.
22. To organize one’s own work without assistance, analyse the work process and assume responsibility for the result of the own work.
23. To use materials economically, keep records of materials and  work.
24. To use computer hardware and special software to perform horticultural work.
25. To observe the standards of legal employment relations, as well the basic principles of professional and general ethics.
26. To observe the requirements of the labour protection laws and regulations and assess the possible risks.
27. To choose and use appropriate personal labour protective equipment.
28. To observe the requirements of the labour protection laws and regulations, prepare and maintain one’s own workplace for safe performance of the work.
29. To observe the requirements of the fire safety laws and regulations.
30. To provide the first aid.
31. To observe the requirements of the environmental protection laws and regulations.
32. To sort waste resulting from the work process.
33. To observe storage and use rules of chemical substances.
34. To use absorbers of chemical substances.
35. To use environmentally friendly technologies and materials.
36. To use professional terminology in the official language and in one foreign language, use names of plants in Latin.
37. To have a good command of the state language.
38. To have a good command of one foreign language at the professional communication level.

1. Ability to perform preparation and cultivation of soil by using methods according to the physical features of soil and plant characteristics.
2. Ability to recognize seeds, seedlings and plants at various stages of their development.
3. Ability to perform propagation of plants observing their cultivation conditions and instructions given by specialists.
4. Ability to ensure plant cultivation and care in high quality and pursuant to the applied technologies, without causing harm to the environment.
5. Ability to use plant protection and fertilization means.
6. Ability to recognize the damage caused to plants by harmful organisms or physiological problems.
7. Ability to cultivate, harvest and prepare for sales horticultural products and perform stock-taking of such products.
8. Ability to determine the level of ripeness of vegetables, fruits, and berries, perform harvesting in accordance with the chosen technology and time of harvesting.
9. Ability to perform pre-processing and storage of vegetables, fruits and berries in accordance with the planned storage period.
10. Ability to use machinery, equipment, and materials carefully and economically and to use them pursuant to the works provided for in the technological maps.
11. Ability to understand and perform the work tasks according to the instructions given by the employer or supervisor of works.
12. Ability to organize and perform work without assistance within one’s own competence, assume responsibility for the result of the own work and inform the supervisor of work.
13. Ability to work in a team, express and substantiate their own opinion.
14. Ability to observe the standards of the legal employment relations.
15. Ability to observe the basic principles of professional and general ethics.
16. Ability to observe the requirements of the labour protection and fire safety laws and regulations.
17. Ability to perform job duties by observing the requirements of the environmental protection laws and regulations.
18. Ability to perform sorting of waste resulting from the work process.
19. Ability to use personal protection equipment according to the labour protection rules and prepare their own work place in order to work safely.
20. Ability to provide thefirst aid.
21. Ability to use computer hardware and special software for performance of the own professional activity.
22. Ability to communicate in the official language and in one foreign language.
23. Ability to use professional terminology in the official language and in one foreign language.