TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| GARDEN PLANTS PR. | |
| Code | BBP412 |
| Name | Subtropical Fruits II |
| Term | 2021-2022 Academic Year |
| Semester | 8. 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 | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. BİLGE YILMAZ |
| Course Instructor |
Prof. Dr. BİLGE YILMAZ
(Bahar)
(A Group)
(Ins. in Charge)
Prof. Dr. TURGUT YEŞİLOĞLU (Bahar) (A Group) (Asst. Ins.) |
Course Goal / Objective
Learns about types of persimmon, avocado, kiwi, and the pecan history, and geographic distribution of the motherland, the production and export values in the world and our country, growing regions, systematics, morphology of these species, biological and physiology, important varieties, ecological requirements, rootstocks and species-specific modern growing techniques , nursery techniques in the field and the greenhouse, planning for orchard establishment and cultural practices
Course Content
This course concentrates on types of persimmon, avocado, kiwi, and the pecan history, and geographic distribution of the motherland, the production and export values in the world and our country, growing regions, systematics, morphology of these species, biological and physiology, important varieties, ecological requirements, rootstocks and species-specific modern growing techniques , nursery techniques in the field and the greenhouse, planning for orchard establishment and cultural practices
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Gains knowledge about the economic importance and in the production areas of persimmon, kiwi fruit, pecan and avocado in the world and Turkey. |
| LO02 | Gains knowledge in ecological growing conditions of persimmon, kiwi fruit, pecan and avocado |
| LO03 | Gains knowledge in the propagation techniques of persimmon, kiwi fruit, pecan and avocado |
| LO04 | Gains knowledge in the rootstock characteristics of persimmon, kiwi fruit, pecan and avocado in the world and Turkey. |
| LO05 | Gains knowledge in cultural practices (pruning, fertilization, irrigation, etc.) of persimmon, kiwi fruit, pecan and avocado |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Adequate knowledge on subjects specific to the discipline of Mathematics, Science and Agricultural Engineering (Horticulture), ability to use theoretical and applied knowledge in these fields in complex engineering problems | |
| PLO02 | Bilgi - Kuramsal, Olgusal | The ability to identify and solve problems related to the cultivation, breeding and product preservation of fruit, vegetables, vineyards and ornamental plants in horticulture, the ability to choose and apply appropriate analysis and modeling methods for this purpose. | 3 |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | The ability to design in a way that meets the necessary conditions for the cultivation of fruit, vegetables, vineyards and ornamental plants in the open and greenhouse in horticulture and the ability to apply modern design methods for this purpose. | 3 |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Ability to select and use modern tools necessary for the analysis and solution of complex problems encountered in horticulture practices, ability to use information technologies effectively | |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Ability to design and conduct experiments, collect data, analyze and interpret results for the study of complex problems or discipline-specific research issues in the field of Horticulture | |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Breeding of Horticultural Plants, developing new varieties, making selection, protecting genetic resources, producing propagation materials (seeds, seedlings, saplings) of developed varieties, ability to work in individual and multi-disciplinary teams | |
| PLO07 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Ability to write effective reports in the field of Horticulture, to understand written reports, to prepare design and production reports, to make effective presentations, to take and give clear and understandable instructions | |
| PLO08 | Yetkinlikler - Öğrenme Yetkinliği | Awareness of the necessity of lifelong learning, the ability to access information in the field of Horticulture, to follow the developments in science and technology and to constantly renew oneself | |
| PLO09 | Yetkinlikler - Öğrenme Yetkinliği | Behaving in accordance with ethical principles, professional and ethical responsibility in the field of Horticulture, and knowledge of standards used in engineering practices | |
| PLO10 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Information about applications in business life, such as project management, risk management and change management in the field of Horticulture, awareness of entrepreneurship, innovation, information about sustainable development | |
| PLO11 | Yetkinlikler - Alana Özgü Yetkinlik | Knowledge of the effects of horticultural practices on health, environment and safety in universal and social dimensions and the problems of the age reflected in the field of Horticulture, awareness of the legal consequences of horticultural solutions |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Nutrition values and consumption types, -Economical importance in the world and Turkey, -Production possibilities in Turkey of persimmon | Reading the lecture notes for Subtropical Fruits 2 | |
| 2 | Morphology, biology, some important varieties, ecological conditions of persimmon | Reading the lecture notes for Subtropical Fruits 2 | |
| 3 | Rootstocks mainly used in the world and Turkey, propagation techniques, orchard establishment and plantation systems of persimmon | Reading the lecture notes for Subtropical Fruits 2 | |
| 4 | Nutrition values and consumption types, -Economical importance in the world and Turkey, -Production possibilities in Turkey -Origin and systematic of pecan | Reading the lecture notes for Subtropical Fruits 2 | |
| 5 | Morphology, biology, some important varieties, ecological conditions of pecan | Reading the lecture notes for Subtropical Fruits 2 | |
| 6 | Rootstocks mainly used in the world and Turkey, propagation techniques, orchard establishment and plantation systems and cultural practices of pecan | Reading the lecture notes for Subtropical Fruits 2 | |
| 7 | Origin of Avocados and taxonomic classification | Reading the lecture notes for Subtropical Fruits 2 | |
| 8 | Mid-Term Exam | Reading the lecture notes for Subtropical Fruits 2 | |
| 9 | Nutrition values and consumption types, -Economical importance in the world and Turkey, -Production possibilities in Turkey -Origin and systematic of avocado | Reading the lecture notes for Subtropical Fruits 2 | |
| 10 | Nutrition values and consumption types, -Economical importance in the world and Turkey, -Production possibilities in Turkey -Origin and systematic of avocado | Reading the lecture notes for Subtropical Fruits 2 | |
| 11 | Seeds and clonal rootstocks used for avocados -Avocado rootstocks mainly used in the world and Turkey -Propagation techniques of avocado | Reading the lecture notes for Subtropical Fruits 2 | |
| 12 | Orhards establisment and plantation techniques, Cultural practices of avocado | Reading the lecture notes for Subtropical Fruits 2 | |
| 13 | Nutrition values and consumption types, -Economical importance in the world and Turkey, -Production possibilities in Turkey -Origin and systematic of kiwi fruit | Reading the lecture notes for Subtropical Fruits 2 | |
| 14 | Morphology, biology, some important varieties, ecological conditions of kiwi fruit | Reading the lecture notes for Subtropical Fruits 2 | |
| 15 | Propagation techniques, orchard establishment and plantation systems and cultural practices of kiwi fruit | Reading the lecture notes for Subtropical Fruits 2 | |
| 16 | Term Exams | Preparation to final exam | |
| 17 | Term Exams | Preparation to final exam |
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 | ||