TÜRKÇE
ENGLISH
Information
| Unit | YUMURTALIK VOCATIONAL SCHOOL |
| Code | YOT233 |
| Name | Cultivation of organic field crops |
| Term | 2021-2022 Academic Year |
| Semester | 3. Semester |
| Duration (T+A) | 2-1 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2.5 National Credit |
| Teaching Language | Türkçe |
| Level | Ön Lisans Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Dr. BİLGE BOZ |
| Course Instructor |
Öğr. Gör. Dr. BİLGE BOZ
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of this course is to define basic terms about plant production; to understand soil cultivation, sowing-planting, irrigation, nutrition, prunning, harvest in plant production.
Course Content
The importance of horticulture and field crops and classification them. The biological importance of horticulture and field crops. Reproduction in plants. Soil cultivation, sowing planting, irrigation, nutrition, prunning, harvest in plant production.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the growing techniques of cereals, edible legumes, industrial crops and forage crops, medical and aromatic plant and ability to learn growing techniques to farmers |
| LO02 | Being able to learn problems about general subjects of agronomy in a region |
| LO03 | Ability to work on a project related with the solving problems of field crops in a region. |
| LO04 | Improving sensitivity of the students about the environmental applications of the field crops. |
| LO05 | Knows morphological traits of important field crop species |
| LO06 | Ability to identify species of field crops |
| LO07 | Learns appropriate storage conditions for field crops produced |
| LO08 | They can contribute to audition to farm products for the purposes of the producers |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Students explain the basic information about the agricultural production process, organic farming principles, production philosophy and basic information about the subject. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Students know whether the information they have learned in the field of organic agriculture is correct, reliable and up-to-date. | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Students know developments in ecosystem, biodiversity and sustainable agriculture management, rural development, agricultural planning and agricultural technology use and their effects on human life. | 3 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Students manage organic farming production activities in line with the provisions of the Organic Agriculture Law and the Regulation on the Principles and Implementation of Organic Agriculture. | 3 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Students can find solutions to the problems they may encounter during the production stages of the organic product until it reaches the final consumer. | 3 |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Students can evaluate the problems in organic agriculture in accordance with the scientific research method (defining, analyzing, producing and applying solutions based on research and evidence). | 4 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Students fulfill their responsibilities in solving the problems they encounter in the field of organic agriculture both individually and as a team member. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Students follow the developments related to their profession with the necessity of lifelong learning. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students can use the knowledge gained through research and inquiry in the field of organic agriculture. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students can produce projects with the awareness of social, cultural and ethical responsibility by interacting with people and institutions related to the field of organic agriculture. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students know a foreign language at the A2 general level of the European Language Portfolio, who will be able to manage the communication process related to the profession and other fields. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students can communicate verbally and in writing by using information and communication technologies along with computer software at the level required by the field of organic agriculture. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Students can apply the results obtained from the scientific research process related to the field of organic agriculture. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Students perform their duties and responsibilities related to organic agriculture in accordance with scientific, cultural, ethical values and legal regulations. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Students have sufficient awareness of social justice, quality, cultural values, occupational health and safety in the field of organic agriculture. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Objectives, vision and outcomes of course and general principles of agriculture | Related issues from the course materials should be read | |
| 2 | Adaptation, morphological and physiological traits of hot season cereals, culture of maize, rice, and millet | Related issues from the course materials should be read | |
| 3 | Adaptation, morphological and physiological traits of cool season cereals | Related issues from the course materials should be read | |
| 4 | Brief knowledges about culture of wheat, barley, oat and rye | Related issues from the course materials should be read | |
| 5 | Edible legumes; culture of bean , pea, chickpea, lentil, faba and cowpea | Related issues from the course materials should be read | |
| 6 | Defination, classify and importance of industrial crops, culture of cotton, flax, hemp and sunflower | Related issues from the course materials should be read | |
| 7 | Culture of soybean, groundnut, sesame, rapeseed, sugar beet and potato | Related issues from the course materials should be read | |
| 8 | Mid-Term Exam | Related issues from the course materials should be read | |
| 9 | The importance, adaptation and culture of Pleasure, pharmaceutical and spice plants | Related issues from the course materials should be read | |
| 10 | Culture of forage crops and grassland. Introduction of grasses and legumes, their culture, | Related issues from the course materials should be read | |
| 11 | Introductions of grass plants, their culture. | Related issues from the course materials should be read | |
| 12 | The concept and importance of seeding | Related issues from the course materials should be read | |
| 13 | Introduction to techniques of plant breeding | Related issues from the course materials should be read | |
| 14 | Introduction to biotechnology | Related issues from the course materials should be read | |
| 15 | Introduction to biotechnology | Related issues from the course materials should be read | |
| 16 | Term Exams | Related issues from the course materials should be read | |
| 17 | Term Exams | Related issues from the course materials should be read |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 50 | 20 |
| 1. Homework | 50 | 20 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 12 | 3 | 36 |
| Out of Class Study (Preliminary Work, Practice) | 12 | 2 | 24 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 3 | 3 |
| Final Exam | 1 | 10 | 10 |
| Total Workload (Hour) | 75 | ||
| Total Workload / 25 (h) | 3,00 | ||
| ECTS | 3 ECTS | ||