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Course Description Course Name : General Vegetables Course Code : BBP201 Course Type : Compulsory Level of Course : First Cycle Year of Study : 2 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. NEBAHAT SARI Prof.Dr. SAADET BÜYÜKALACA Learning Outcomes of the Course : Describe the basic concepts about vegetables Explain the economical importance and nutritional importance of vegetables and make their classification Establish a vegatable garden, maintain the activities and solve problems Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To identify the vegetable species and varieties grown in the world and in Turkey, to know their the plant, agronomic and and ecological properties, to discuss the production amounts, production areas and production problems, to understand the basic concepts about the origin centers, cultivation techniques and subjects on garden estasblisment. Course Contents : Vegetable term, their difference from other cultivated plants, importance of vegetables in nutrition and health, subje their place the contry and world economy, origin centers, garden establishment, multiplication techniques, preperation of soil and sowing- transplanting places, pruning, fertilization, irrigation, polinization, and help to polinization subjects. 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 Vegetable term and their differences from other cultivated plants. Classification of vegatables according to their different properties Lecture notes and referance books Face to face education, discussion, application of establishing a vegetable production and vegetable growing 2 Vegetable production in the world and in Turkey and its place in country´s economy Lecture notes and referance books Face to face education, discussion, application of establishing a vegetable production and vegetable growing 3 The importance of vegetables in nutrition and health Lecture notes and referance books Face to face education, discussion, application of establishing a vegetable production and vegetable growing 4 The origin of vegetables The vegetable growing regions and their characteristics in Turkey Lecture notes and referance books Face to face education, discussion, application of establishing a vegetable production and vegetable growing 5 Factors effecting the selection of vegetable garden place Lecture notes and referance books Face to face education, discussion, application of establishing a vegetable production and vegetable growing 6 Types of vegetable growing facility Lecture notes and referance books Face to face education, discussion, application of establishing a vegetable production and vegetable growing 7 Establishment of vegetable garden Lecture notes and referance books Face to face education, discussion, application of establishing a vegetable production area and vegetable growing 8 Mid-term examination Preperation for examination Written examination 9 Types of vegetable prppogation Lecture notes and referance books Face to face education, discussion, application of establishing a vegetable production and vegetable growing 10 Vegetable seed production, Pre treatments for seeds, and seedling facilities Lecture notes and referance books Face to face education, discussion, application of establishing a vegetable production and vegetable growing 11 Rotation appilacations in vegetables Lecture notes and referance books Face to face education, discussion, application of establishing a vegetable production and vegetable growing 12 Preperation of soil, sowing and transpalnting places and sowing- transplanting Lecture notes and referance books Face to face education, discussion, application of establishing a vegetable production and vegetable growing 13 The cultural practises should be done in vegetable garden I (pruning, irrigation, weed control, pollination and help to pollination etc.) Lecture notes and referance books Face to face education, discussion, application of establishing a vegetable production area and vegetable growing 14 The cultural practises should be done in vegetable gardens II (pruning, irrigation, weed control, pollination and help to pollination etc.) Lecture notes and referance books Face to face education, discussion, application of establishing a vegetable production area and vegetable growing 15 The cultural practises should be done in vegetable gardens III (pruning, irrigation, weed control, pollination and help to pollination etc.) Lecture notes and referance books Face to face education, discussion, application of establishing a vegetable production area and vegetable growing 16/17 Final examination Preperation for examination Written examination andevaluation of the vegetable plots that students grew   Required Course Resources Resource Type Resource Name Recommended Course Material(s)       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 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 4 7 Using and applying biotechnology in horticulture 1 8 Applying methods for preserving genetic resources and environment for sustainable usage in horticulture 2 9 Irrigation, fertilization, defining pests and diseases, considering and assaying changes after post-harvest storage in horticulture 4 10 Obatining data in horticulture, researching, considering, recording, consulting and expert ability, project writing and applying 2 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. 3 14 Establishing-managing orchards, greenhouses and vineyards 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 2 28 Assesment Related Works     Homeworks, Projects, Others 1 28 28     Mid-term Exams (Written, Oral, etc.) 1 15 15     Final Exam 1 20 20 Total Workload: 147 Total Workload / 25 (h): 5.88 ECTS Credit: 6