| Course Description |
|
| Course Name |
: |
Practical Training |
|
| Course Code |
: |
MU 202 |
|
| Course Type |
: |
Compulsory |
|
| Level of Course |
: |
First Cycle |
|
| Year of Study |
: |
2 |
|
| Course Semester |
: |
Spring (16 Weeks) |
|
| ECTS |
: |
2 |
|
| Name of Lecturer(s) |
: |
Assoc.Prof.Dr. EBRUYAŞA KAFKAS
Prof.Dr. TURGUT YEŞİLOĞLU
Prof.Dr. ÖMER GEZEREL
Prof.Dr. SİNAN ETİ
Prof.Dr. SEMİH TANGOLAR
Prof.Dr. SEVGİ PAYDAŞ
Prof.Dr. AYZİN KÜDEN
Prof.Dr. AHSEN IŞIK ÖZGÜVEN
Prof.Dr. ALİ KÜDEN
Prof.Dr. ÖMÜR DÜNDAR
Prof.Dr. NEBAHAT SARI
Prof.Dr. NURGÜL TÜREMİŞ
Prof.Dr. SAADET BÜYÜKALACA
Prof.Dr. SALİH KAFKAS
Assoc.Prof.Dr. HAYRİYE YILDIZ DAŞGAN
Assoc.Prof.Dr. NESLİHAN YEŞİM YALÇIN MENDİ
Prof.Dr. YILDIZAKA KAÇAR
Assoc.Prof.Dr. BİLGE YILMAZ
Asst.Prof.Dr. NEZİHE KÖKSAL
Assoc.Prof.Dr. OKAN ÖZKAYA
Assoc.Prof.Dr. SERPİL GÖK TANGOLAR
|
|
| Learning Outcomes of the Course |
: |
Technical applications and its demonstration at laboratuvaries and fields on vegetable crops
Technical applications and its demonstration at laboratuvaries and fields on fruit crops
Technical applications and its demonstration at laboratuvaries and fields on grape crops
Technical applications and its demonstration at laboratuvaries and fields on ornemantal plants.
|
|
| Mode of Delivery |
: |
Face-to-Face |
|
| Prerequisites and Co-Prerequisites |
: |
None |
|
| Recommended Optional Programme Components |
: |
None |
|
| Aim(s) of Course |
: |
Technical applications and its demonstration at laboratuvaries and fields on horticultural crops |
|
| Course Contents |
: |
Technical applications and its demonstration at laboratuvaries and fields on horticultural crops during spring term. |
|
| Language of Instruction |
: |
Turkish |
|
| Work Place |
: |
Laboratuvaries and Application Fields |
|
|
Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
Application of stone and pome fruits during spring term |
Text notes related application |
Face to face applied education |
|
2 |
Application of nuts and berry fruits during spring term |
Text notes related application |
Face to face applied education |
|
3 |
Application of citrus and subtropic fruits during spring term |
Text notes related application |
Face to face applied education |
|
4 |
Application of vegetable during spring term |
Text notes related application |
Face to face applied education |
|
5 |
Applications of springtime in the greenhouses. |
Text notes related application |
Face to face applied education |
|
6 |
Application of grapes during spring term |
Text notes related application |
Face to face applied education |
|
7 |
Application of grapes during spring term |
Text notes related application |
Face to face applied education |
|
8 |
Application of cytological and histological microscobic analysis of horticultural flowers |
Text notes related application |
Face to face applied education |
|
9 |
Preperation of medium for plant tissue culture |
Text notes related application |
Face to face applied education |
|
10 |
Total soluble solid and leaf area measurement and their quantification in the physiology lab. |
Text notes related application |
Face to face applied education |
|
11 |
Pomological analysis of vegetables |
Text notes related application |
Face to face applied education |
|
12 |
Application of DNA isolation in molecular genetic lab. |
Text notes related application |
Face to face applied education |
|
13 |
Demonstration of postharvest room and their application |
Text notes related application |
Face to face applied education |
|
14 |
General information on genetic resources. |
Text notes related application |
Face to face applied education |
|
15 |
General information on genetic resources. |
Text notes related applcations |
Face to face applied education |
|
16/17 |
Check in students application notes and signind and final exam |
Text notes related all applcations |
Oral final exam |
|
|
| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
To have sufficient theoretical knowledge in basic engineering and agricultural engineering |
5 |
|
2 |
To have sufficient theoretical knowledge in basic horticulture and also fruit, vegetable, vitis and ornamental growing and breeding subjects
|
5 |
|
3 |
To have technical kknowledge in subjects related to horticulture |
5 |
|
4 |
Finding the source of environmental, biological, technical and economical problems in horticulture those reduce yield and quality and developing solutions based on researches |
5 |
|
5 |
To define, entitle and grow fruit, vegetable, vineyard and ornamentals |
5 |
|
6 |
Breeding in Horticulture, developing new cultivars and producing propagation materials of new developed varieties |
5 |
|
7 |
Using and applying biotechnology in horticulture |
5 |
|
8 |
Applying methods for preserving genetic resources and environment for sustainable usage in horticulture |
5 |
|
9 |
Irrigation, fertilization, defining pests and diseases, considering and assaying changes after post-harvest storage in horticulture |
5 |
|
10 |
Obatining data in horticulture, researching, considering, recording, consulting and expert ability, project writing and applying |
5 |
|
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 |
5 |
|
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 |
5 |
|
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. |
5 |
|
14 |
Establishing-managing orchards, greenhouses and vineyards |
5 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
|
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