TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| GARDEN PLANTS PR. | |
| Code | BBP362 |
| Name | Minor Vegetables |
| Term | 2020-2021 Academic Year |
| Semester | 6. 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 | E Elective |
| Mode of study | Uzaktan Öğretim |
| Catalog Information Coordinator | Prof. Dr. İLKNUR SOLMAZ |
| Course Instructor |
Prof. Dr. İLKNUR SOLMAZ
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Know the taxonomic, biological, ecological, physiological and agronomic terms about the minor vegetable species like okra, vigna bean, faba bean sweet corn, asparagus, red beet, swiss chard, minth, pepino, physalis, dill, cress, rocket and having ability to produce these crops.
Course Content
Production of the minor vegetable crops in Turkey; okra, vigna bean, faba bean sweet corn, asparagus, red beet, swiss chard, minth, pepino, physalis, dill, cress, rocket is investigated in detail on this lecture. Economic importance of this species in Turkey and in the world, botanical introduction of the vegetable species, introduction of the cultivars, ecological requirements (temperature, radiation, relative humidity, soil factors) are discussed, information about seedling production, transplanting, plant density, diseases and pests, special cultural techniques (irrigation, nutrition, pruning, and harvest) is given.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Recognizes the origins, systematics, biological, agronomic, ecological and physiological characteristics of minor vegetable species. |
| LO02 | Describes the maintenance procedures of minor vegetable species. |
| LO03 | Discusses the problems encountered in minor vegetable cultivation. |
| LO04 | Establishes minor vegetable plantations |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | To have sufficient theoretical knowledge in basic engineering and agricultural engineering | 2 |
| 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 | 3 |
| PLO04 | - | Finding the source of environmental, biological, technical and economical problems in horticulture those reduce yield and quality and developing solutions based on researches | 2 |
| 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 | 3 |
| PLO07 | - | Using and applying biotechnology in horticulture | 1 |
| PLO08 | - | Applying methods for preserving genetic resources and environment for sustainable usage in horticulture | 1 |
| PLO09 | - | Irrigation, fertilization, defining pests and diseases, considering and assaying changes after post-harvest storage in horticulture | 5 |
| PLO10 | - | Obatining data in horticulture, researching, considering, recording, consulting and expert ability, project writing and applying | 1 |
| 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. | 2 |
| PLO14 | - | Establishing-managing orchards, greenhouses and vineyards | 5 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to minor vegetables | Lecture notes and reference books | |
| 2 | Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of okra | Lecture notes and reference books | |
| 3 | Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of vigna bean, | Lecture notes and reference books | |
| 4 | Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of faba bean, | Lecture notes and reference books | |
| 5 | Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of sweet corn | Lecture notes and reference books | |
| 6 | Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of asparagus | Lecture notes and reference books | |
| 7 | Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of red beet | Lecture notes and reference books | |
| 8 | Mid-Term Exam | Lecture notes and reference books | |
| 9 | Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of swiss chard | Lecture notes and reference books | |
| 10 | Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of minth | Lecture notes and reference books | |
| 11 | Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of pepino | Lecture notes and reference books | |
| 12 | Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of physalis | Lecture notes and reference books | |
| 13 | Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of dill | Lecture notes and reference books | |
| 14 | Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of cress | Lecture notes and reference books | |
| 15 | Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of rocket | 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 |
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 | ||