BAT142 Vegetable Growing

4 ECTS - 3-2 Duration (T+A)- 2. Semester- 4 National Credit
Information About Course

Information
Goal, Content & Resources
Course Learning Outcomes
Relation with Program Learning Outcome
Week Plan
Student Workload - ECTS

Information

Code BAT142
Name Vegetable Growing
Semester 2. Semester
Duration (T+A) 3-2 (T-A) (17 Week)
ECTS 4 ECTS
National Credit 4 National Credit
Teaching Language Türkçe
Level Ön Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Öğr. Gör.Dr. AYGÜL DAYAN


Course Goal

To know the types and varieties of vegetables grown in the world and in Turkey; to know its herbal, agronomic and ecological characteristics; to discuss production quantities, growing areas and aquaculture problems; To be able to understand the basic concepts and issues in plant gene centers, cultivation techniques, setting up a garden.

Course Content

The concept of vegetable, its differences from other cultural plants, the classification of vegetables, the importance of vegetables in terms of nutrition and health, the production regions in our country, their place in the world and in the country's economy, gene centers, garden plant, reproduction techniques, soil and planting-planting site preparation, pruning, fertilization, irrigation , pollination and fertilization aid topics.

Course Precondition

none

Resources

Vegetable Cultivation book, Prof. Dr. Atilla GUNAY Volume 1, Izmir, 2005.

Notes

Notes prepared by the course coordinator and applications to be made


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Defines the basic concepts related to vegetable growing.
LO02 Learns about the production potential of vegetables in our country.
LO03 Explain the economic importance, nutritional content of vegetables and make classifications.
LO04 Understands the ecological factors affecting vegetable cultivation.
LO05 Establishing a vegetable garden, performing maintenance and solving problems
LO06 Can classify vegetables.
LO07 Understands the problems in vegetable growing
LO08 Understands the cultural processes in vegetable cultivation.


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Have sufficient theoretical knowledge in the fields of Agricultural Technician
PLO02 Bilgi - Kuramsal, Olgusal Have sufficient theoretical knowledge in basic horticulture and also fruit, vegetable, vitis and ornamental growing and breeding subjects
PLO03 Beceriler - Bilişsel, Uygulamalı It applies the most appropriate cultivation technique, taking into account the ecological conditions during the production phase. 4
PLO04 Beceriler - Bilişsel, Uygulamalı Finds the source of environmental, biological, technical and economic problems that may adversely affect the achievement of the desired level of yield and quality in horticulture and can develop solutions based on research 3
PLO05 Beceriler - Bilişsel, Uygulamalı Identify and grow fruit, vegetables, vineyards and ornamental plants
PLO06 Beceriler - Bilişsel, Uygulamalı Applies methods for the conservation and sustainable use of genetic resources and the environment in the field of Horticulture 2
PLO07 Beceriler - Bilişsel, Uygulamalı Evaluates and analyzes changes in horticultural irrigation, fertilization, identification of diseases and pests and post-harvest storage
PLO08 Beceriler - Bilişsel, Uygulamalı Gains the ability to obtain information in the field of Horticulture, to research, evaluate, record, to do consultancy and expertise, to write and implement projects
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Gains the ability to work successfully as a member of the work team and in different environments by identifying and undertaking different roles that enhance individual abilities 2
PLO10 Beceriler - Bilişsel, Uygulamalı Access to relevant information, analytical thinking and planning, have an inquiring, investigative and creative vision and use the acquired information for the benefit of society 2
PLO11 Beceriler - Bilişsel, Uygulamalı Being able to transfer information, communicate and present information to people at different levels working in the field; Apart from this, they have the ability to constantly renew themselves by determining their educational needs in scientific, cultural, artistic and social fields in line with their interests and abilities
PLO12 Beceriler - Bilişsel, Uygulamalı Establish and operate a orchards, greenhouse and vineyard 2
PLO13 Beceriler - Bilişsel, Uygulamalı Gains basic communication skills


Week Plan

Week Topic Preparation Methods
1 The concept of vegetable and its differences from other cultivated plants. Classification of vegetables according to their different characteristics Lecture notes and reference books Öğretim Yöntemleri:
Anlatım
2 The place of vegetable agriculture and vegetable growing in the country's economy in the world and in Turkey, its classification Lecture notes and reference books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
3 Importance of vegetables in terms of nutrition and health Lecture notes and reference books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
4 Gene centers of vegetables Vegetable growing regions of Turkey and their characteristics Lecture notes and reference books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
5 Factors affecting the choice of location for the vegetable garden Lecture notes and reference books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama
6 Vegetable farming business types Lecture notes and reference books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama
7 vegetable garden plant Lecture notes and reference books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Gösterip Yaptırma
8 Mid-Term Exam To prepare for the exam by working from the lecture notes and presentations on the topics covered until the midterm exam Ölçme Yöntemleri:
Yazılı Sınav
9 Propagation techniques in vegetables Lecture notes and reference books Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
10 Vegetable seeds, pre-treatments and seedlings Lecture notes and reference books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
11 Crop rotation practices in vegetables Lecture notes and reference books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
12 Soil preparation, preparation of planting-planting places in vegetable gardens Lecture notes and reference books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Grup Çalışması
13 Cultural processes required to be done in vegetable gardens Part 1 (pruning, irrigation, fertilization, weed control, pollination and fertilization assistance, etc.) Lecture notes and reference books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Gösterip Yaptırma
14 Cultural processes required to be done in vegetable gardens (pruning, irrigation, fertilization, weed control, pollination and fertilization assistance, etc.) Lecture notes and reference books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
15 Harvest criteria, transportation and storage of vegetables Lecture notes and reference books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Grup Çalışması
16 Term Exams To prepare for the exam by working from the lecture notes and presentations on the topics covered until the end of the semester Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams To prepare for the exam by working from the lecture notes and presentations on the topics covered until the end of the semesterbooks Ölçme Yöntemleri:
Yazılı Sınav


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 4 56
Out of Class Study (Preliminary Work, Practice) 14 2 28
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 8 8
Final Exam 1 16 16
Total Workload (Hour) 108
Total Workload / 25 (h) 4,32
ECTS 4 ECTS