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

Course Description Course Name : Minor Vegetables Course Code : BBP362 Course Type : Optional Level of Course : Sub-Level (Undergraduate Degree) Year of Study : 3 Course Semester : Spring (16 Weeks) ECTS : 3 Name of Lecturer(s) : Prof.Dr. NEBAHAT SARI Learning Outcomes of the Course : Know the origin, systematics, biological, agronomical, ecological and physiological properties of minor vegetable species. Gain the ability to produce minor vegetable species. Establish a vegetable orchard, carry out the maintaining activities, solve problems . Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : Recommended Optional Programme Components : None Aim(s) of Course : Know the taxonomic, biological, ecological, physiological and agronomic terms about the minor vegetable species like faba bean, broccoli, Brussels sprouts, kohlrabi, red beet, chicory, asparagus, parsley, celery, dill, fennel, pickling cucumber and sweet corn and having ability to produce these crops. Course Contents : Production of the minor vegetable crops in Turkey; faba bean, broccoli, Brussels sprauts, kohlrabi, red beet, chicory, asparagus, parsley, celery, dill, fennel and pickling cucumber and sweet corn is investigated in detail on this lecture. Economic importance of this species in Turkey and in the world, botanical introduction of the vegetable species, introduction of the cultivars, ecological requirements (temperature, radiation, relative humidity, soil factors) are discussed, information about seedling production, transplanting, plant density, diseases and pests, special cultural techniques (irrigation, nutrition, pruning, and harvest) is given. Language of Instruction : Turkish Work Place : The classrooms and application areas of Department of Horticultur, faculty of Agriculture, University of Çukurova   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of faba bean, Lecture notes and referance books Face to face education Application on land 2 Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of broccoli Lecture notes and referance books Face to face education Application on land 3 Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of Brussel sprouts Lecture notes and referance books Face to face education Application on land 4 Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of kohlrabi Lecture notes and referance books Face to face education Application on land 5 Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of red beet Lecture notes and referance books Face to face education Application on land 6 Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of asparagus Lecture notes and referance books Face to face education Application on land 7 Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of asparagus Lecture notes and referance books Face to face education Application on land 8 Mid- term exam Preperation for exam Written exam 9 Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of celery Lecture notes and referance books Face to face education Application on land 10 Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of chicory Lecture notes and referance books Face to face education Application on land 11 Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of fennel Lecture notes and referance books Face to face education Application on land 12 Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of dill Lecture notes and referance books Face to face education Application on land 13 Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of pickling cucumber Lecture notes and referance books Face to face education Application on land 14 Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of pickling cucumber Lecture notes and referance books Face to face education Application on land 15 Origin and systematics, variety types, importance in nutrition and health, consuption forms, economical importance in the world and in Turkey, botanical characters, ecological requirements, cultivation techniques, and maintaining activities of sweet corn Lecture notes and referance books Face to face education Application on land 16/17 Final exam Preperation for exam Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Wien, H.C., 1997. The Physiology of Vegetable Crops, CAB International. 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 1 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 To have sufficient theoretical knowledge in basic engineering and agricultural engineering 2 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 3 4 Finding the source of environmental, biological, technical and economical problems in horticulture those reduce yield and quality and developing solutions based on researches 2 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 3 7 Using and applying biotechnology in horticulture 1 8 Applying methods for preserving genetic resources and environment for sustainable usage in horticulture 1 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 1 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 2 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 2 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. 2 14 Establishing-managing orchards, greenhouses and vineyards 5 * 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 1 14 Assesment Related Works     Homeworks, Projects, Others 1 8 8     Mid-term Exams (Written, Oral, etc.) 1 10 10     Final Exam 1 12 12 Total Workload: 72 Total Workload / 25 (h): 2.88 ECTS Credit: 3