DEGREE PROGRAMS  Associate's Degree (Short Cycle)  Bachelor’s Degree (First Cycle)  Master’s Degree (Second Cycle)

Course Description Course Name : Food Legumes Course Code : TBP406 Course Type : Compulsory Level of Course : Sub-Level (Undergraduate Degree) Year of Study : 4 Course Semester : Spring (16 Weeks) ECTS : 3 Name of Lecturer(s) : Prof.Dr. A.EMİN ANLARSAL Prof.Dr. HASAN GÜLCAN Learning Outcomes of the Course : Knows the importance of food legumes in agriculture Know classification Knows morphological traits Knows adaptation Knows cultivation Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : The aim of the course is to teach importance and concepts of the modern agricultural practices of food legumes Course Contents : Economic importance, origin and geographical distribution, taxonomy, utilization, morphological and agronomical characteristic, adaptation, cultivation and breeding of food legumes Language of Instruction : Turkish Work Place : Class   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 İmportantce of food legumes in the world and our country Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 2 Adaptation , morphological characters ,classification of bean Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 3 Production techniques of dry bean Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 4 Adaptation , morphological characters ,classification of chickpea Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 5 Production techniques of chickpea and homework will be given on this topic Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 6 Adaptation , morphological characters ,classification of lens Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 7 Production techniques of lens Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 8 Adaptation , morphological characters , classification of faba bean Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 9 Production techniques of faba bean Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 10 Examination Preparation to mid-term exam. Straight narrative technique, power point presantation and discussion 11 Adaptation , morphological characters , classification of pea Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 12 Production techniques of dry pea Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 13 Adaptation , morphological characters ,classification of cowpea Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 14 Production techniques of dry cowpea Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 15 Quality of Food legumes Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 16/17 Final examination Preparation to final exam Straight narrative technique, power point presantation and discussion   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Özdemir, S.2002. Yemeklik Baklagiller Kitabı, Hasad Yayınlar  Sehirali, S. 1988. Yemeklik Tane Baklagiller Ders Kitabı, A.Ü. Ziraat Fakültesi Yayınları, No: 1089, Ders kitabı No: 314, A. Ü. Basımevi, Ankara, 435 s  Dilworth, M.J., James, E.K., Sprent, J.I., Newton, W.E.2008. Nitrogen-fixing Leguminous Symbioses. Published by Springer Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 2 40 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 Has knowledge about agricultural engineering as well as agronomy and breeding of field crops. 2 2 Determines and solves the problems related to agricultural engineering as well as agronomy and breeding of field crops. 2 3 Graduates gain abilty to synthetize the basic concepts related to the field crops. 3 4 Rrecognises problems related to agricultural engineering,makes decisions and takes initiative to solve the problems. 1 5 Gains knowledge about sustainable agriculture, protection of environment and natural sources, biodiversity and conservation of genetic sources. 0 6 Gains ability to optimize the plant production by sustainable use of natural resources. 4 7 Learns basic principles of breeding and biotechnology of field crops. 0 8 Chooses and uses modern technical equipments for the agricultural engineering applications as well as for the applications in the agronomy and breeding of field crops. 0 9 Gains ability to establish suitable research experiments for the purpose and the ability to interpret its results by scientific methods. 0 10 Works both individually and in a team. 1 11 Internalizes the necessity of lifelong learning. 1 12 Has an effective and healthy communication in his fıeld and use communication technologies. 0 13 Improve themselves consistently by determining educational requirements in scientific, cultural and social areas depending on their abilities,besides their career development 0 14 Shows respect to job ethic. 2 15 Becomes competent in the legislation and management systems related to agricultural engineering. 2 16 Becomes proficient in doing, applying, managing and monitoring plans and projects about agricultural engineering 2 17 Evaluates the learned knowledge by analytical and critical approach. 3 * 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 2 28     Out of Class Study (Preliminary Work, Practice) 14 2 28 Assesment Related Works     Homeworks, Projects, Others 2 4 8     Mid-term Exams (Written, Oral, etc.) 1 8 8     Final Exam 1 10 10 Total Workload: 82 Total Workload / 25 (h): 3.28 ECTS Credit: 3