BBP466 Summer Vegetables

3 ECTS - 2-2 Duration (T+A)- 8. Semester- 3 National Credit
Information About Course

Information
Goal, Content & Resources
Course Learning Outcomes
Relation with Program Learning Outcome
Week Plan
Assessment

Information

Unit FACULTY OF AGRICULTURE
GARDEN PLANTS PR.
Code BBP466
Name Summer Vegetables
Term 2017-2018 Academic Year
Semester 8. Semester
Duration (T+A) 2-2 (T-A) (17 Week)
ECTS 3 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Üniversite Dersi
Type Normal
Label C Compulsory
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof.Dr. NEBAHAT SARI
Course Instructor Prof.Dr. NEBAHAT SARI (Bahar) (A Group) (Ins. in Charge)
Prof. Dr. HAYRİYE YILDIZ DAŞGAN (Bahar) (A Group) (Asst. Ins.)


Course Goal / Objective

Know the tacsonomical, biological, ecological, physiological, economical concepts of hot climate vegatables as tomato, pepper, eggplant, melon, watermelon, squash, cucumber, bean, long bean, and okra and can do the cultivation of these crops.

Course Content

In the scope of this lessons open field cultivation of species like tomato, pepper, eggplant, melon, watermelon, squash, cucumber, bean, long bean and okra are investigated which are the members of economically widely grown Solanacea, Cucurbitacea, Leguminaceae, Malvaceae families in our country and in the world. In each species, origin and systematics, value of nutrition and health, production areas and amounts in the world and in our country, used cultivars, botany, ecological requirements, cultivation techniques, maintaining activities, recognition of diseases and pests subjects are discussed and the practical cultivation on field is done.

Course Precondition

Resources

Notes



Course Learning Outcomes

Order Course Learning Outcomes


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 - To have sufficient theoretical knowledge in basic engineering and agricultural engineering
PLO02 - To have sufficient theoretical knowledge in basic horticulture and also fruit, vegetable, vitis and ornamental growing and breeding subjects
PLO03 - To have technical kknowledge in subjects related to horticulture
PLO04 - Finding the source of environmental, biological, technical and economical problems in horticulture those reduce yield and quality and developing solutions based on researches
PLO05 - To define, entitle and grow fruit, vegetable, vineyard and ornamentals
PLO06 - Breeding in Horticulture, developing new cultivars and producing propagation materials of new developed varieties
PLO07 - Using and applying biotechnology in horticulture
PLO08 - Applying methods for preserving genetic resources and environment for sustainable usage in horticulture
PLO09 - Irrigation, fertilization, defining pests and diseases, considering and assaying changes after post-harvest storage in horticulture
PLO10 - Obatining data in horticulture, researching, considering, recording, consulting and expert ability, project writing and applying
PLO11 - Recognizing different roles those enchance the individual skills and undertaking role as a member of the work team and having skills in terms of team work under different conditions
PLO12 - Accessing to the relevant information for the purpose, analytical thinking and planning, questioning, having an exploratory and creative vision and using the obtained knowledge for the benefit of society
PLO13 - Transfering knowledge to filed working people with different levels, concacting, data presenting. Moreover updating theirselves in terms of science, culture, art and social areas regarding their individual interest and skills.
PLO14 - Establishing-managing orchards, greenhouses and vineyards


Week Plan

Week Topic Preparation Methods
1 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of tomato- I Lecture notes and reference books
2 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of tomato- II Lecture notes and reference books
3 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of tomato- III Lecture notes and reference books
4 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of pepper-I Lecture notes and reference books
5 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of pepper-II Lecture notes and reference books
6 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of eggplant-I Lecture notes and reference books
7 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of eggplant-II Lecture notes and reference books
8 Mid-term examination Lecture notes and reference books
9 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of melon-I Lecture notes and reference books
10 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of melon-II Lecture notes and reference books
11 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of watermelon-I Lecture notes and reference books
12 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of watermelon-II Lecture notes and reference books
13 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of cucumber-I Lecture notes and reference books
14 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of cucumber-II Lecture notes and reference books
15 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of squash Lecture notes and reference books
16 Final examination Lecture notes and reference books
17 Final examination Lecture notes and reference books


Assessment (Exam) Methods and Criteria

Assessment Type Midterm / Year Impact End of Term / End of Year Impact
1. Midterm Exam 100 40
General Assessment
Midterm / Year Total 100 40
1. Final Exam - 60
Grand Total - 100

Update Time: 22.08.2017 09:33