COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Summer Vegetables * BBP   466 8 2 3 3

Prerequisites and co-requisites
Recommended Optional Programme Components None

Language of Instruction Turkish
Course Level First Cycle Programmes (Bachelor's Degree)
Course Type
Course Coordinator Prof.Dr. Nebahat SARI
Instructors
Prof.Dr.NEBAHAT SARI1. Öğretim Grup:A
Prof.Dr.HAYRİYE YILDIZ DAŞGAN1. Öğretim Grup:A
 
Assistants
Goals
Know the tacsonomical, biological, ecological, physiological, economical concepts of hot climate vegatables as tomato, pepper, eggplant, melon, watermelon, squash, cucumber, bean, long bean, and okra and can do the cultivation of these crops.
Content
In the scope of this lessons open field cultivation of species like tomato, pepper, eggplant, melon, watermelon, squash, cucumber, bean, long bean and okra are investigated which are the members of economically widely grown Solanacea, Cucurbitacea, Leguminaceae, Malvaceae families in our country and in the world. In each species, origin and systematics, value of nutrition and health, production areas and amounts in the world and in our country, used cultivars, botany, ecological requirements, cultivation techniques, maintaining activities, recognition of diseases and pests subjects are discussed and the practical cultivation on field is done.

Learning Outcomes
-


Course's Contribution To Program
NoProgram Learning OutcomesContribution
12345
1
To have sufficient theoretical knowledge in basic engineering and agricultural engineering
X
2
To have sufficient theoretical knowledge in basic horticulture and also fruit, vegetable, vitis and ornamental growing and breeding subjects
X
3
To have technical kknowledge in subjects related to horticulture
X
4
Finding the source of environmental, biological, technical and economical problems in horticulture those reduce yield and quality and developing solutions based on researches
X
5
To define, entitle and grow fruit, vegetable, vineyard and ornamentals
X
6
Breeding in Horticulture, developing new cultivars and producing propagation materials of new developed varieties
X
7
Using and applying biotechnology in horticulture
X
8
Applying methods for preserving genetic resources and environment for sustainable usage in horticulture
X
9
Irrigation, fertilization, defining pests and diseases, considering and assaying changes after post-harvest storage in horticulture
X
10
Obatining data in horticulture, researching, considering, recording, consulting and expert ability, project writing and applying
X
11
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
X
12
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
X
13
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.
X
14
Establishing-managing orchards, greenhouses and vineyards
X

Course Content
WeekTopicsStudy Materials _ocw_rs_drs_yontem
1 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of tomato- I Lecture notes and reference books
2 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of tomato- II Lecture notes and reference books
3 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of tomato- III Lecture notes and reference books
4 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of pepper-I Lecture notes and reference books
5 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of pepper-II Lecture notes and reference books
6 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of eggplant-I Lecture notes and reference books
7 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of eggplant-II Lecture notes and reference books
8 Mid-term examination Lecture notes and reference books
9 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of melon-I Lecture notes and reference books
10 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of melon-II Lecture notes and reference books
11 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of watermelon-I Lecture notes and reference books
12 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of watermelon-II Lecture notes and reference books
13 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of cucumber-I Lecture notes and reference books
14 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of cucumber-II Lecture notes and reference books
15 The origin and systematics, variety types, importance for nutrion and health, consumption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, maintaining activities of squash Lecture notes and reference books
16-17 Final examination Lecture notes and reference books

Recommended or Required Reading
Textbook
Additional Resources