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Course Description Course Name : Vegetable growing Course Code : BBP383 Course Type : Optional Level of Course : First Cycle Year of Study : 3 Course Semester : Fall (16 Weeks) ECTS : 3 Name of Lecturer(s) : Prof.Dr. SAADET BÜYÜKALACA Learning Outcomes of the Course : Learn the botanical and ecological properties of the some important vegetables Learn the cultivation techniqes of the some important vegetables Learn irrigation, fertigation, harvest, diseases and pests of the some important vegetables Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : The introduction of the some important vegetables and to teach the cultivation Course Contents : Production of important warm and cold climate vegetables such as Amaryllidaceae (onion, garlic) Apiaceae (carrot), Asteraceae (lettuce and others), Brassicaceae (cabbage, cauloflower, broccoli, radish), Fabaceae (bean), Solanaceae (tomato, pepper, eggplant), Cucurbitaceae (melon, watermelon, squash, cucumber), general features of per family; origin, taxonomy, variety types, morphological feautures, soil and climate requirements, sowing methods and spaces, special production techniques, harvesting methods, yield of per species. Language of Instruction : Turkish Work Place : Classroom of the department   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching 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 Face to face education and discussion 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 Face to face education and discussion 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 Face to face education and discussion 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 Face to face education and discussion 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 Face to face education and discussion 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 Face to face education and discussion 7 Mid-term exam. Preparing for the exam by working the lecture notes, presentations, related papers and books. Written exam 8 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 squash Lecture notes and referance books Face to face education and discussion 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 Face to face education and discussion 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 Face to face education and discussion 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 Face to face education and discussion 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 Face to face education and discussion 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 Face to face education and discussion 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 Face to face education and discussion 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 Face to face education and discussion 16/17 Final exam Preparing for the exam by working the lecture notes, presentations, related papers and books. Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Günay, A., 2005. Sebze Yetiştiriciliği Cilt II. İzmir.  Producing Vegetable Crops, George W. Ware and J.P. McCollum, The Interstate Printers&Publishers, Inc., 1980  Şalk, A., Arın, L., Deveci, M., Polat, S., 2008. Özel Sebzecilik. Namık Kemal Üniversitesi, Ziraat fakültesi, Bahçe Bitkileri Bölümü, Tekirdağ  Günay, A., 2005. Sebze Yetiştiriciliği Cilt I. İzmir. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 90     Homeworks/Projects/Others 2 10 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Gain the sufficient equipment to determine the challenges about the diseases, pests and weeds in plant health and identify those agents. 5 2 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. 3 3 Gain the ability to communicate with farmers and organizations dealing with agriculture and be able to teach his professionals to them 3 4 Provides to apply practical control strategies safely and interpret the results; prescribe the pesticides in case of using chemical control. 3 5 Obtain the skill to choose and use modern technical tools in plant protection. 5 6 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 7 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 8 Easily reaches to information on plant protection by using qualified Technologies and combine them with its knowledge to prepare written or oral presentations. 4 9 Gain the skills to catch and analyze the basic methods of the scientific researches 2 10 Gain the ability to work lonely or with a team, responsibility in professional ethics and safety in applications. 2 11 Learn the basic plant protection topics such as biology, ecology, systematic, control strategies of agents causing economical losses in cultivation 4 12 Students have the sufficient knowledge about agricultural engineering in general and also, plant protection area in private 5 13 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 4 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 4 56     Out of Class Study (Preliminary Work, Practice) 14 1 14 Assesment Related Works     Homeworks, Projects, Others 2 4 8     Mid-term Exams (Written, Oral, etc.) 1 3 3     Final Exam 1 6 6 Total Workload: 87 Total Workload / 25 (h): 3.48 ECTS Credit: 3