TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | ZFS206 |
| Name | Horticulture Plants |
| 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 | Üniversite Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. NESİBE EBRU KAFKAS |
| Course Instructor |
Prof. Dr. NESİBE EBRU KAFKAS
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
It is an entrance course to horticulture for students and horticultural production groups will be introduced
Course Content
Importance of Horticulture, general description and classification of fruits, vegetables, grapevines and ornamentals that take part in horticulture, nutritional facts and economical importances will be discussed.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | To know important horticultural species that grown in the World and in Turkey. To know economical importance, ecological requests, biological traits, physiology, propagation, and storage and marketing of horticultural crops. |
| LO02 | To solve the problems about horticulture. |
| LO03 | To instruct different cultural techniques to farmers. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 2 |
| PLO02 | - | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | 2 |
| PLO03 | - | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | 3 |
| PLO04 | - | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | 3 |
| PLO05 | - | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 3 |
| PLO06 | - | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | 3 |
| PLO07 | - | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | 3 |
| PLO08 | - | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | 3 |
| PLO09 | - | Gains the awareness of food legislation and management systems and professional ethics. | 4 |
| PLO10 | - | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | 4 |
| PLO11 | - | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Importance of horticulture and covered area in the country | Lecture notes and books | |
| 2 | Economical and raw material importance of horticultural crops and nutritional facts | Lecture notes and books | |
| 3 | Ecological factors of horticultural crops | Lecture notes and books | |
| 4 | Biological principals of horticulture | Lecture notes and books | |
| 5 | Physiological principals of horticulture | Lecture notes and books | |
| 6 | Mid-term exam | Lecture notes and books | |
| 7 | Generative propagation and grafting; Stool propagation, cutting and layering | Lecture notes and books | |
| 8 | Mid-Term Exam | Lecture notes and books | |
| 9 | Cultural practices and soil cultivation in horticulture | Lecture notes and books | |
| 10 | Pruning and training | Lecture notes and books | |
| 11 | Fertilization and irrigation | Lecture notes and books | |
| 12 | Pest and disease maintenance | Lecture notes and books | |
| 13 | Maturity and harvest in horticulture | Lecture notes and books | |
| 14 | Storage of horticultural crops | Lecture notes and books | |
| 15 | General review | Lecture notes and books | |
| 16 | Term Exams | ||
| 17 | Term Exams |
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 |