TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| GARDEN PLANTS PR. | |
| Code | BBP201 |
| Name | General vegetable growing |
| Term | 2018-2019 Academic Year |
| Semester | 3. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 6 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
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To identify the vegetable species and varieties grown in the world and in Turkey, to know their the plant, agronomic and and ecological properties, to discuss the production amounts, production areas and production problems, to understand the basic concepts about the origin centers, cultivation techniques and subjects on garden estasblisment.
Course Content
Vegetable term, their difference from other cultivated plants, importance of vegetables in nutrition and health, subje their place the contry and world economy, origin centers, garden establishment, multiplication techniques, preperation of soil and sowing- transplanting places, pruning, fertilization, irrigation, polinization, and help to polinization subjects.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Describes the basic concepts about vegetables. |
| LO02 | Explains the economical importance and nutritional importance of vegetables and makes their classifications. |
| LO03 | Establishes a vegatable garden, maintains the cultural practices and solves problems. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | To have sufficient theoretical knowledge in basic engineering and agricultural engineering | 5 |
| PLO02 | - | To have sufficient theoretical knowledge in basic horticulture and also fruit, vegetable, vitis and ornamental growing and breeding subjects | 5 |
| PLO03 | - | To have technical kknowledge in subjects related to horticulture | 5 |
| PLO04 | - | Finding the source of environmental, biological, technical and economical problems in horticulture those reduce yield and quality and developing solutions based on researches | 5 |
| PLO05 | - | To define, entitle and grow fruit, vegetable, vineyard and ornamentals | 5 |
| PLO06 | - | Breeding in Horticulture, developing new cultivars and producing propagation materials of new developed varieties | 4 |
| PLO07 | - | Using and applying biotechnology in horticulture | 1 |
| PLO08 | - | Applying methods for preserving genetic resources and environment for sustainable usage in horticulture | 2 |
| PLO09 | - | Irrigation, fertilization, defining pests and diseases, considering and assaying changes after post-harvest storage in horticulture | 4 |
| PLO10 | - | Obatining data in horticulture, researching, considering, recording, consulting and expert ability, project writing and applying | 2 |
| 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 | 2 |
| 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 | 2 |
| 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. | 3 |
| PLO14 | - | Establishing-managing orchards, greenhouses and vineyards | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Vegetable term and their differences from other cultivated plants. Classification of vegatables according to their different properties | Lecture notes and reference books | |
| 2 | Vegetable production in the world and in Turkey and its place in countrys economy | Lecture notes and reference books | |
| 3 | The importance of vegetables in nutrition and health | Lecture notes and reference books | |
| 4 | The origin of vegetables The vegetable growing regions and their characteristics in Turkey | Lecture notes and reference books | |
| 5 | Factors effecting the selection of vegetable garden place | Lecture notes and reference books | |
| 6 | Types of vegetable growing facility | Lecture notes and reference books | |
| 7 | Establishment of vegetable garden | Lecture notes and reference books | |
| 8 | Mid-Term Exam | Lecture notes and reference books | |
| 9 | Types of vegetable propogation | Lecture notes and reference books | |
| 10 | Vegetable seed production, Pre treatments for seeds, and seedling facilities | Lecture notes and reference books | |
| 11 | Rotation appilacations in vegetables | Lecture notes and reference books | |
| 12 | Preperation of soil, sowing and transpalnting places and sowing- transplanting | Lecture notes and reference books | |
| 13 | The cultural practises should be done in vegetable garden I (pruning, irrigation, weed control, pollination and help to pollination etc.) | Lecture notes and reference books | |
| 14 | The cultural practises should be done in vegetable gardens II (pruning, irrigation, weed control, pollination and help to pollination etc.) | Lecture notes and reference books | |
| 15 | The cultural practises should be done in vegetable gardens III (pruning, irrigation, weed control, pollination and help to pollination etc.) | Lecture notes and reference books | |
| 16 | Term Exams | Lecture notes and reference books | |
| 17 | Term Exams | 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 |