Course Title Code Semester L+P Hour Credits ECTS
general grapevine breeding * BAT   102 2 2 3 4

Prerequisites and co-requisites
Recommended Optional Programme Components None

Language of Instruction Turkish
Course Level Short Cycle Programmes (Associate's Degree)
Course Type
Course Coordinator Lec. İlkay ŞEN
Öğr. Gör.İLKAY ŞEN1. Öğretim Grup:A
introduction of grape plant; learning biological and technical properties; to gain theoretical and practical knowledge about the reproduction, breeding techniques and cultural practices
Birth and spread of grapes ; The history of grape; The condition of the grape in the world and in Turkey; Systematic place of grapes; The tissues and organs of grapes, the ecological requirements of grapes and the effects on the selection of the vineyard; Evaluation forms of grapes; Reproduction, pruning systems and their cultural applications.

Learning Outcomes

Course's Contribution To Program
NoProgram Learning OutcomesContribution
To have sufficient theoretical knowledge in agricultural technician
To have sufficient theoretical knowledge in basic horticulture and also fruit, vegetable, vitis and ornamental growing and breeding subjects
To have technical knowledge in subjects related to horticulture
Finding the source of environmental, biological, technical and economical problems in horticulture those reduce yield and quality and developing solutions based on researches
To define, entitle and grow fruit, vegetable, vineyard and ornamentals
Applying methods for preserving genetic resources and environment for sustainable usage in horticulture
Irrigation, fertilization, defining pests and diseases, considering and assaying changes after post-harvest storage in horticulture
Obatining data in horticulture, researching, considering, recording, consulting and expert ability, project writing and applying
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
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
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.
Establishing-managing orchards, greenhouses and vineyards

Course Content
WeekTopicsStudy Materials _ocw_rs_drs_yontem
1 The birth and spread of Asman, the situation of Bağcılık in the World, the status and characteristics of Bağlanma in Turkey according to the agricultural regions. Prepared from different sources
2 Systematic place of Asman, Asman's tissues and characteristics, importance of viticulture Prepared from different sources
3 Asan's underground organs, morphology, anatomy and physiological characteristics of roots. Prepared from different sources
4 Above ground organs, trunk, branches and morphology. Eyes, types, anatomy, physiological information. Prepared from different sources
5 Evaluation of summer shoot and its characteristics, introduction of shooter and leaf, types, viticulture. Prepared from different sources
6 Physiological information about grape, cluster skeleton, flower, follicle biology, cluster and grain types, seed, flower and fruit. Prepared from different sources
7 Leech, seat slings and pearl bezels Prepared from different sources
8 Mid-Term Exam
9 Asan's ecological wishes, asan's phenological periods, temperature, sunbathing (Heliothermia), precipitation and air humidity Prepared from different sources
10 Wind, geographical situation, elevation, direction and water masses, frost events, factors that take place and precautions to be taken. Prepared from different sources
11 Soil effect, stony and pebbly soils, clayey soils, loamy soils, marly soils. Prepared from different sources
12 Soil effect, calcareous soils, sandy soils, leucs and humus soils Prepared from different sources
13 Forms of general evaluation of grapes, table, dried, characteristics of wine grapes. Prepared from different sources
14 The general principles of the plaster and their distinguishing features, Prepared from different sources
15 Introduction and characteristics of finishing systems, foundation systems, general principles of cultural practices Prepared from different sources
16-17 Term Exams

Recommended or Required Reading
Additional Resources