TÜRKÇE
ENGLISH
Information
| Code | YOT233 |
| Name | Cultivation of organic field crops |
| Term | 2024-2025 Academic Year |
| Semester | 3. Semester |
| Duration (T+A) | 2-1 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Ön Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör.Dr. BİLGE BOZ |
| Course Instructor |
Öğr. Gör.Dr. BİLGE BOZ
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To ensure that our students have knowledge and skills about organic field crops cultivation.
Course Content
To have information about the cultivation of cereals, edible legumes, industrial plants, medicinal and aromatic plants and forage crops in field crops.
Course Precondition
None
Resources
Tarla bitkileri kitabi, Ankara universitesi, ziraat fakultesi yayinlari yayin no:1643 ders kitabi:594
Notes
Digital resources, Lecture notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the basic concepts about the cultivation of cereals, edible legumes, industrial plants, medicinal and aromatic plants and forage crops in field crops. |
| LO02 | Produces ideas for solving important problems of field agriculture. |
| LO03 | Relates the region's problems related to the production of field crops. |
| LO04 | Applies environmentally friendly production methods in field crops applications. |
| LO05 | Explains morphological traits of important field crop species |
| LO06 | Explains appropriate storage conditions for field crops produced. |
| LO07 | Explains field plant types suitable for economic gain to producers. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Students explain the basic information about the agricultural production process, organic farming principles, production philosophy and basic information about the subject. | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Students know whether the information they have learned in the field of organic agriculture is correct, reliable and up-to-date. | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Students know developments in ecosystem, biodiversity and sustainable agriculture management, rural development, agricultural planning and agricultural technology use and their effects on human life. | 3 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Students manage organic farming production activities in line with the provisions of the Organic Agriculture Law and the Regulation on the Principles and Implementation of Organic Agriculture. | 3 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Students can find solutions to the problems they may encounter during the production stages of the organic product until it reaches the final consumer. | 3 |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Students can evaluate the problems in organic agriculture in accordance with the scientific research method (defining, analyzing, producing and applying solutions based on research and evidence). | 4 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Students fulfill their responsibilities in solving the problems they encounter in the field of organic agriculture both individually and as a team member. | 4 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Students follow the developments related to their profession with the necessity of lifelong learning. | 2 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students can use the knowledge gained through research and inquiry in the field of organic agriculture. | 2 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students can produce projects with the awareness of social, cultural and ethical responsibility by interacting with people and institutions related to the field of organic agriculture. | 4 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students know a foreign language at the A2 general level of the European Language Portfolio, who will be able to manage the communication process related to the profession and other fields. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students can communicate verbally and in writing by using information and communication technologies along with computer software at the level required by the field of organic agriculture. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Students can apply the results obtained from the scientific research process related to the field of organic agriculture. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Students perform their duties and responsibilities related to organic agriculture in accordance with scientific, cultural, ethical values and legal regulations. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Students have sufficient awareness of social justice, quality, cultural values, occupational health and safety in the field of organic agriculture. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Objectives, vision and outcomes of course and general principles of agriculture | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım |
| 2 | Adaptation, morphological and physiological traits of hot season cereals, culture of maize, rice, and millet | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım |
| 3 | Adaptation, morphological and physiological traits of cool season cereals | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım |
| 4 | Brief knowledges about culture of wheat, barley, oat and rye | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım |
| 5 | Edible legumes; culture of bean , pea, chickpea, lentil, faba and cowpea | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım |
| 6 | Defination, classify and importance of industrial crops, culture of cotton, and sunflower | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım |
| 7 | Culture of soybean, groundnut, sesame, rapeseed, sugar beet and potato | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | Related issues from the course materials should be read | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | The importance, adaptation and culture of Pleasure, pharmaceutical and spice plants | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım |
| 10 | Culture of forage crops and grassland. Introduction of grasses and legumes, their culture, | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım |
| 11 | Introductions of grass plants, their culture. | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım |
| 12 | The concept and importance of seeding | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım |
| 13 | Introduction to techniques of plant breeding | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım |
| 14 | Introduction to biotechnology | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım |
| 15 | Uses of biotechnology in agricultural production | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım |
| 16 | Final Exam | Related issues from the course materials should be read | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Final Exam | Related issues from the course materials should be read | Ölçme Yöntemleri: Ödev |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 12 | 3 | 36 |
| Out of Class Study (Preliminary Work, Practice) | 12 | 2 | 24 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 3 | 3 |
| Final Exam | 1 | 10 | 10 |
| Total Workload (Hour) | 75 | ||
| Total Workload / 25 (h) | 3,00 | ||
| ECTS | 3 ECTS | ||