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| Course Description |
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| Course Name |
: |
Field Crops |
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| Course Code |
: |
BBP208 |
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| Course Type |
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Compulsory |
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| Level of Course |
: |
First Cycle |
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| Year of Study |
: |
2 |
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| Course Semester |
: |
Spring (16 Weeks) |
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| ECTS |
: |
3 |
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| Name of Lecturer(s) |
: |
Prof.Dr. A.EMİN ANLARSAL
Assoc.Prof.Dr. CELALEDDİN BARUTÇULAR
Prof.Dr. MENŞURE ÖZGÜVEN
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| Learning Outcomes of the Course |
: |
Field crops agronomy for different ecosystems is comprehended
Field crops production for marketing
Basic principle of crop production is comprehended.
Student is equiped with skills for choosing the cultivars or crop types for the targeting agro-ecological zones
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| Mode of Delivery |
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Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
None |
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
: |
Field Crop Production, Fundamental and principles of field crop production; cereals, legumes, fiber and oil crops, tuber crops, herbs and forage crops, agronomy, morphology and ecology of these crops will covered.
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| Course Contents |
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The purpose of this course is to provide information on plant morphology, adaptation, and agronomic practices of field crops (Cereals, legumes, forages, industrial and herbal crops)
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| Language of Instruction |
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Turkish |
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| Work Place |
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Classroom, Laboratory |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
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1 |
Temperate cereals systematics, adaptation, marketing. |
Reading references |
Lecturer, discussion |
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2 |
Temperate cereals morphology, growth and development and agronomy |
Reading references |
Lecturer, discussion |
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3 |
Summer-season cereal systematics, adaptation, marketing. |
Reading references |
Lecturer, discussion |
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4 |
Summer-season cereal morphology, growth and development and agronomy |
Reading references |
Lecturer, discussion |
|
5 |
Fiber crop systematics, adaptation, marketing. |
Reading references |
Lecturer, discussion |
|
6 |
Oil crop systematics, adaptation, agronomy, marketing. |
Reading references |
Lecturer, discussion |
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7 |
Starch and sugar beet crops, systematics, adaptation, agronomy, marketing. |
Reading references |
Lecturer, discussion |
|
8 |
Medicinal and aromatic crop systematics, adaptation, agronomy, marketing. |
Reading references |
Lecturer, discussion |
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9 |
Midterm examination/Assessment |
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Writting |
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10 |
Tobacco and herbal crop systematics, adaptation, agronomy, marketing. |
Reading references |
Lecturer, discussion |
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11 |
Food legumes crops, systematics, adaptation, morphology, agronomy and marketing, |
Reading references |
Lecturer, discussion |
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12 |
Food legumes crops, systematics, adaptation, morphology, agronomy and marketing, |
Reading references |
Lecturer, discussion |
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13 |
Food legumes crops, systematics, adaptation, morphology, agronomy and marketing, |
Reading references |
Lecturer, discussion |
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14 |
Forage crops systematics, adaptation, morphology, agronomy and marketing,
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Reading references |
Lecturer, discussion |
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15 |
Forage crops systematics, adaptation, morphology, agronomy and marketing,
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Reading references |
Lecturer, discussion |
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16/17 |
Final examination |
Prepare for the exam |
Writting |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 http://www.omafra.gov.on.ca/english/crops/pub811/p811toc.html
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| |
| Required Course Material(s) |
Acquaah, G., 2005. Principles of crop production : theory, techniques, and technology. Upper Saddle River, NJ : Pearson/Prentice-Hall,
Holmes M. J., 2006. Principles of field crop production. Pearson/Prentice Hall
Peter, K.V., 2001. Handbook of Herbs and Spices
Dachler, M. Und Pelzman,H.1989. Heil und Gewürzpflanzen
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
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Mid-term Exams (Written, Oral, etc.) |
1 |
90 |
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Homeworks/Projects/Others |
2 |
10 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
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Final Assessments
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100 |
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Rate of Final Assessments to Success
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60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
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1 |
To have sufficient theoretical knowledge in basic engineering and agricultural engineering |
1 |
|
2 |
To have sufficient theoretical knowledge in basic horticulture and also fruit, vegetable, vitis and ornamental growing and breeding subjects
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1 |
|
3 |
To have technical kknowledge in subjects related to horticulture |
2 |
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4 |
Finding the source of environmental, biological, technical and economical problems in horticulture those reduce yield and quality and developing solutions based on researches |
3 |
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5 |
To define, entitle and grow fruit, vegetable, vineyard and ornamentals |
3 |
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6 |
Breeding in Horticulture, developing new cultivars and producing propagation materials of new developed varieties |
1 |
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7 |
Using and applying biotechnology in horticulture |
1 |
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8 |
Applying methods for preserving genetic resources and environment for sustainable usage in horticulture |
2 |
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9 |
Irrigation, fertilization, defining pests and diseases, considering and assaying changes after post-harvest storage in horticulture |
3 |
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10 |
Obatining data in horticulture, researching, considering, recording, consulting and expert ability, project writing and applying |
2 |
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11 |
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 |
4 |
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12 |
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 |
3 |
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13 |
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. |
3 |
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14 |
Establishing-managing orchards, greenhouses and vineyards |
2 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
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Class Time (Exam weeks are excluded) |
15 |
2 |
30 |
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Out of Class Study (Preliminary Work, Practice) |
15 |
1 |
15 |
| Assesment Related Works |
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Homeworks, Projects, Others |
2 |
12 |
24 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
6 |
6 |
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Final Exam |
1 |
6 |
6 |
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Total Workload: | 81 |
| Total Workload / 25 (h): | 3.24 |
| ECTS Credit: | 3 |
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