TÜRKÇE
ENGLISH
Information
| Unit | POZANTI VOCATIONAL SCHOOL |
| GARDEN AGRICULTURE PR. | |
| Code | BAT108 |
| Name | General vegetable production |
| Term | 2017-2018 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Dr. AYGÜL DAYAN |
| Course Instructor |
Öğr. Gör. Dr. AYGÜL DAYAN
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
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
Course 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
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | To have sufficient theoretical knowledge in agricultural technician | |
| PLO02 | - | To have sufficient theoretical knowledge in basic horticulture and also fruit, vegetable, vitis and ornamental growing and breeding subjects | |
| PLO03 | - | To have technical knowledge in subjects related to horticulture | |
| PLO04 | - | Finding the source of environmental, biological, technical and economical problems in horticulture those reduce yield and quality and developing solutions based on researches | |
| PLO05 | - | To define, entitle and grow fruit, vegetable, vineyard and ornamentals | |
| PLO06 | - | Applying methods for preserving genetic resources and environment for sustainable usage in horticulture | |
| PLO07 | - | Irrigation, fertilization, defining pests and diseases, considering and assaying changes after post-harvest storage in horticulture | |
| PLO08 | - | Obatining data in horticulture, researching, considering, recording, consulting and expert ability, project writing and applying | |
| PLO09 | - | 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 | |
| PLO10 | - | 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 | |
| PLO11 | - | 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. | |
| PLO12 | - | Establishing-managing orchards, greenhouses and vineyards |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 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 | Harvesting vegetables and preparing marketing- final exam | Preparing a presentation-question | |
| 17 | Harvesting vegetables and preparing marketing- final exam | Preparing a presentation-question |
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 |