BBP383 Vegetable Growing

3 ECTS - 2-0 Duration (T+A)- 5. Semester- 2 National Credit
Information About Course

Information
Goal, Content & Resources
Course Learning Outcomes
Relation with Program Learning Outcome
Week Plan
Assessment

Information

Unit FACULTY OF AGRICULTURE
PLANT PROTECTION PR.
Code BBP383
Name Vegetable Growing
Term 2018-2019 Academic Year
Semester 5. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 3 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Üniversite Dersi
Type Normal
Label E Elective
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. HATIRA TAŞKIN
Course Instructor Prof. Dr. HATIRA TAŞKIN (Güz) (A Group) (Ins. in Charge)


Course Goal / Objective

To introduce the vegetables and the ornemental plants and general information about the cultivation

Course Content

Vegetable and ornemental species and the cultivars grown in Turkey and the World. Botanical and ecological properties of the vegetables, production area and amount of the vegetables, general view of the cultivation techniques of the vegetables, vegetable origines in the World, the principles of the vegetable garden establisment.

Course Precondition

Resources

Notes



Course Learning Outcomes

Order Course Learning Outcomes
LO01 Having information about important vegetable species for Turkey and the world
LO02 Learning the cultivation of important vegetable species for Turkey and the world detailed
LO03 Learning the economic importance of important vegetable species for Turkey and the world
LO04 Learning of diseases and pests of important vegetable species for Turkey and the world


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 - Learn the basic plant protection topics such as biology, ecology, systematic, control strategies of agents causing economical losses in cultivation 5
PLO02 - Students have the sufficient knowledge about agricultural engineering in general and also, plant protection area in private 3
PLO03 - Gain the sufficient equipment to determine the challenges about the diseases, pests and weeds in plant health and identify those agents. 3
PLO04 - Provides to apply practical control strategies safely and interpret the results; prescribe the pesticides in case of using chemical control. 3
PLO05 - Decide to the best and economic strategy by using knowledge to solve the challenges in plant protection and keep safe the protection of natural and sustainable sources. 5
PLO06 - Gain the skills to catch and analyze the basic methods of the scientific researches 2
PLO07 - Obtain the skill to choose and use modern technical tools in plant protection. 4
PLO08 - Skills on using a laboratory, identifying of the diseases, pests or weeds in laboratory conditions, analyzing, determination and interpret of the results and prepare reports. 2
PLO09 - Gain the ability to work lonely or with a team, responsibility in professional ethics and safety in applications. 2
PLO10 - Easily reaches to information on plant protection by using qualified Technologies and combine them with its knowledge to prepare written or oral presentations. 3
PLO11 - Gain the ability to communicate with farmers and organizations dealing with agriculture and be able to teach his professionals to them 4
PLO12 - Professional development in accordance with their interests and abilities, as well as the scientific, cultural, artistic and social fields, constantly improves itself by identifying training needs 5
PLO13 - Acqure the competence to be respectful to the professional ethics, to understand the plant protection challenges within the legal legislations and improve strategies to cope with them 4


Week Plan

Week Topic Preparation Methods
1 Origin, taxonomy, variety types, importance in terms of human nutrition and health, consumption methods, economic importance in Turkey and world, botanical features, ecological requirements, production techniques and cultural practices of tomato. Lecture notes and referance books
2 Origin, taxonomy, variety types, importance in terms of human nutrition and health, consumption methods, economic importance in Turkey and world, botanical features, ecological requirements, production techniques and cultural practices of pepper. Lecture notes and referance books
3 Origin, taxonomy, variety types, importance in terms of human nutrition and health, consumption methods, economic importance in Turkey and world, botanical features, ecological requirements, production techniques and cultural practices of eggplant. Lecture notes and referance books
4 Origin, taxonomy, variety types, importance in terms of human nutrition and health, consumption methods, economic importance in Turkey and world, botanical features, ecological requirements, production techniques and cultural practices of melon. Lecture notes and referance books
5 Origin, taxonomy, variety types, importance in terms of human nutrition and health, consumption methods, economic importance in Turkey and world, botanical features, ecological requirements, production techniques and cultural practices of watermelon Lecture notes and referance books
6 Origin, taxonomy, variety types, importance in terms of human nutrition and health, consumption methods, economic importance in Turkey and world, botanical features, ecological requirements, production techniques and cultural practices of cucumber. Lecture notes and referance books
7 Origin, taxonomy, variety types, importance in terms of human nutrition and health, consumption methods, economic importance in Turkey and world, botanical features, ecological requirements, production techniques and cultural practices of radish. Lecture notes and referance books
8 Mid-Term Exam Preparing for the exam by working the lecture notes, presentations, related papers and books.
9 Origin, taxonomy, variety types, importance in terms of human nutrition and health, consumption methods, economic importance in Turkey and world, botanical features, ecological requirements, production techniques and cultural practices of bean Lecture notes and referance books
10 Origin, taxonomy, variety types, importance in terms of human nutrition and health, consumption methods, economic importance in Turkey and world, botanical features, ecological requirements, production techniques and cultural practices of onion. Lecture notes and referance books
11 Origin, taxonomy, variety types, importance in terms of human nutrition and health, consumption methods, economic importance in Turkey and world, botanical features, ecological requirements, production techniques and cultural practices of cauloflower and broccoli. Lecture notes and referance books
12 Origin, taxonomy, variety types, importance in terms of human nutrition and health, consumption methods, economic importance in Turkey and world, botanical features, ecological requirements, production techniques and cultural practices of cabbage and radish. Lecture notes and referance books
13 Origin, taxonomy, variety types, importance in terms of human nutrition and health, consumption methods, economic importance in Turkey and world, botanical features, ecological requirements, production techniques and cultural practices of carrot. Lecture notes and referance books
14 Origin, taxonomy, variety types, importance in terms of human nutrition and health, consumption methods, economic importance in Turkey and world, botanical features, ecological requirements, production techniques and cultural practices of okra Lecture notes and referance books
15 Origin, taxonomy, variety types, importance in terms of human nutrition and health, consumption methods, economic importance in Turkey and world, botanical features, ecological requirements, production techniques and cultural practices of spanich Lecture notes and referance books
16 Term Exams Preparing for the exam by working the lecture notes, presentations, related papers and books.
17 Term Exams Preparing for the exam by working the lecture notes, presentations, related papers and books.


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

Update Time: 17.01.2019 05:23