COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
General vegetable production * BAT   108 2 2 3 3

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. Aygül DAYAN
Instructors
Öğr. Gör.AYGÜL DAYAN1. Öğretim Grup:A
 
Assistants
Goals
To give information about the definition and historical development of vegetable, basic principles of vegetable growing, vegetable management planning, tillage, irrigation, fertilization, vegetable classification and vegetable propagation methods
Content
Definition of vegetable, history and development of vegetable, importance of vegetable in human health and nutrition, place and importance in country's economy, Turkey vegetable zones and characteristics, vegetable business types, ecological desires of vegetables, classification of vegetable, Irrigation, fertilization, sowing, vegetable propagation techniques, seeds and seedlings

Learning Outcomes
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Course's Contribution To Program
NoProgram Learning OutcomesContribution
12345
1
To have sufficient theoretical knowledge in agricultural technician
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 knowledge 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
Applying methods for preserving genetic resources and environment for sustainable usage in horticulture
X
7
Irrigation, fertilization, defining pests and diseases, considering and assaying changes after post-harvest storage in horticulture
X
8
Obatining data in horticulture, researching, considering, recording, consulting and expert ability, project writing and applying
X
9
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
10
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
11
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
12
Establishing-managing orchards, greenhouses and vineyards
X

Course Content
WeekTopicsStudy Materials _ocw_rs_drs_yontem
1 The concept of vegetable, the history of vegetable, the importance of human health and nutrition Preparing a presentation
2 The place of vegetable in the country's economy, vegetable fields and production quantities Preparing a presentation
3 Turkey vegetable zones and their characteristics Preparing a presentation
4 Types of vegetable business Preparing a presentation
5 Things to be aware of when setting up a vegetable garden (climate factors) Preparing a presentation
6 Things to be aware of when setting up a vegetable garden (climate factors) Preparing a presentation
7 Things to be aware of when planting vegetable horticulture (soil factors, direction and location) Preparing a presentation
8 midterm exam
9 Establishment of vegetable garden Preparing a presentation
10 Establishment of vegetable garden Preparing a presentation
11 application Providing research subjects to the students about the application
12 Mechanization and tillage in vegetable processing Preparing a presentation
13 irrigation Preparing a presentation
14 fertilization Preparing a presentation
15 Propogation methods in vegetables Preparing a presentation
16-17 Harvesting vegetables and preparing marketing- final exam Preparing a presentation-question

Recommended or Required Reading
Textbook
Additional Resources