TÜRKÇE
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Information
| Unit | FACULTY OF AGRICULTURE |
| GARDEN PLANTS PR. | |
| Code | BBP208 |
| Name | Field Crops |
| Term | 2019-2020 Academic Year |
| Semester | 4. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. LEYLA SEZEN TANSI |
| Course Instructor |
Prof. Dr. LEYLA SEZEN TANSI
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Field Crop Production, Fundamental and principles of field crop production; cereals, legumes, fiber and oil crops, tuber crops, herbs and forage crops, agronomy, morphology and ecology of these crops will covered.
Course Content
The purpose of this course is to provide information on plant morphology, adaptation, and agronomic practices of field crops (Cereals, legumes, forages, industrial and herbal crops)
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | To understand the introduction of field crops suitable for different climatic regions, the importance of cultivation and production values. |
| LO02 | Discusses the importance, quality and cultivation of some important oil, starch, sugar, oil, fibre and medicinal aromatic plants in the industrial crops group. |
| LO03 | have knowledge about the importance, quality and cultivation of some cool climate and warm climate cereals (wheat, barley, rye, triticale, maize etc.) |
| LO04 | classifies the quality characteristics of plants of edible grain legume. |
| LO05 | explains the importance and cultivation of edible legumes (lentils, beans, chickpeas, etc.). |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | To have sufficient theoretical knowledge in basic engineering and agricultural engineering | 1 |
| PLO02 | - | To have sufficient theoretical knowledge in basic horticulture and also fruit, vegetable, vitis and ornamental growing and breeding subjects | 1 |
| PLO03 | - | To have technical kknowledge in subjects related to horticulture | 2 |
| PLO04 | - | Finding the source of environmental, biological, technical and economical problems in horticulture those reduce yield and quality and developing solutions based on researches | 3 |
| PLO05 | - | To define, entitle and grow fruit, vegetable, vineyard and ornamentals | 3 |
| PLO06 | - | Breeding in Horticulture, developing new cultivars and producing propagation materials of new developed varieties | 1 |
| 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 | 3 |
| 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 | 4 |
| 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 | 3 |
| 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 | 2 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Temperate cereals systematics, adaptation, marketing. | Reading references | |
| 2 | Temperate cereals morphology, growth and development and agronomy | Reading references | |
| 3 | Summer-season cereal systematics, adaptation, marketing. | Reading references | |
| 4 | Summer-season cereal morphology, growth and development and agronomy | Reading references | |
| 5 | Fiber crop systematics, adaptation, marketing. | Reading references | |
| 6 | Oil crop systematics, adaptation, agronomy, marketing. | Reading references | |
| 7 | Starch and sugar beet crops, systematics, adaptation, agronomy, marketing. | Reading references | |
| 8 | Mid-Term Exam | Prepare for the exam | |
| 9 | Other Starch and sugar beet crops, systematics, adaptation, agronomy, marketing. | Reading references | |
| 10 | Tobacco and herbal crop systematics, adaptation, agronomy, marketing. | Reading references | |
| 11 | Food legumes crops, systematics, adaptation, morphology, agronomy and marketing, | Reading references | |
| 12 | Food legumes crops, systematics, adaptation, morphology, agronomy and marketing, | Reading references | |
| 13 | Food legumes crops, systematics, adaptation, morphology, agronomy and marketing, | Reading references | |
| 14 | Forage crops systematics, adaptation, morphology, agronomy and marketing, | Reading references | |
| 15 | Forage crops systematics, adaptation, morphology, agronomy and marketing, | Reading references | |
| 16 | Term Exams | Prepare for the exam | |
| 17 | Term Exams | Prepare for the exam |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 20 |
| General Assessment | ||
| Midterm / Year Total | 100 | 20 |
| 1. Final Exam | - | 80 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||