Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
COLD SEASON VEGETABLE CROPS KBP112 2. Semester 2 + 2 3.0 4.0

Prerequisites None

Language of Instruction Turkish
Course Level Associate's Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors
Assistants
Goals For students the purposes are ; understanding of the vegetable concept, planning of the vegetable garden, the basic informations of theorotical and applied practical cold climate vegetable vegetation.
Course Content Vegetables Concept, Economic Value in Turkey, Classification of Vegetables, Ecological Factors Affecting Vegetable Production, Establishment of a Vegetable Garden, Cultural Practices; Botanical Properties, Economic Value, Climate and Soil Demands, Growing Technique of Winter Vegetables Such as Onion, Leek, Garlic, Asparagus, Salad- lettuces, Artichoke, Jerusalem Artichoke, Cabbages, Cauliflower, Broccoli, Turnip, Radishes, Celery, Carrot, Parsley, Dill and Mint.
Learning Outcomes 1) Explain the concept Vegetables
2) Classifies vegetables
3) Understand the distribution of vegetable cultivation in our country agricultural area.
4) List the characteristics of cool season vegetables.
5) Does cool climate vegetables.
6) Recommends proper cool climate vegetables in the region.
7) Performs the duties within the team in the vegetable garden arrangement.

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week The vegetable concept, its history, its classification and its contribution to the national economy. Lecture
Brainstorming
Brain Based Learning 		Presentation (Including Preparation Time)
2. Week the effects of the echological factors on the vegetable cultivation, vegetable garden planning. Lecture; Question Answer
Brainstorming; Six Hats Thinking
Brain Based Learning 		Presentation (Including Preparation Time)
3. Week The annual maintenance operations in vegetable cultivation (soil cutivation, seedling cultivation etc.) Lecture
Brainstorming
Brain Based Learning 		Presentation (Including Preparation Time)
4. Week Cabbage and caulıflower cultivations Lecture; Question Answer
Brainstorming
Brain Based Learning 		Presentation (Including Preparation Time)
5. Week Broccoli, radish cultivations Lecture
Brainstorming
Brain Based Learning 		Presentation (Including Preparation Time)
6. Week Russia turnip cultivations, properties of Brassicaceae family Lecture
Brainstorming
Brain Based Learning 		Presentation (Including Preparation Time)
7. Week Asparagus densi florus, scallion cultivations Lecture
Brainstorming
Brain Based Learning 		Presentation (Including Preparation Time)
8. Week Midleterm exam Lecture
Brainstorming
Brain Based Learning 		Presentation (Including Preparation Time)
9. Week Garlic, onion cultivations Lecture
Brainstorming
Brain Based Learning 		Presentation (Including Preparation Time)
10. Week Carrots, celery cultivation, Lecture
Brainstorming
Project Based Learning; Brain Based Learning 		Presentation (Including Preparation Time)
11. Week Parsley, dill cultivation, Lecture
Brainstorming
Brain Based Learning 		Presentation (Including Preparation Time)
12. Week Artichoke, Jerusalem artichoke cultivation Lecture
Brainstorming
Scenario Based Learning; Brain Based Learning 		Presentation (Including Preparation Time)
13. Week Artichoke, Jerusalem artichoke cultivation Lecture
Brainstorming
Brain Based Learning 		Presentation (Including Preparation Time)
14. Week Mint cultivation Lecture
Brainstorming
Brain Based Learning 		Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Günay, A. (1983), Özel Sebze Yetiştiriciliği Cilt II ve Cilt III
Günay, A. (2005), Sebze Yetiştiriciliği Cilt I ve Cilt II
Vural, H. Eşiyok, D. Ve Duman, İ. (2000) Kültür Sebzeleri. Ege Üniversitesi Ziraat Fakültesi Bahçe Bitkileri Bölümü. İzmir.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3DK4DK5DK6DK7
PY155555555
PY255555555
PY355555555
PY455555555
PY555555555

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 4
Work Hour outside Classroom (Preparation, strengthening) 7 3
Homework 1 5
Presentation (Including Preparation Time) 1 5
Practice (Teaching Practice, Music/Musical Instrument Practice , Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice) 14 2
Midterm Exam 1 1
Time to prepare for Midterm Exam 3 2
Final Exam 1 1
Time to prepare for Final Exam 1 1
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload