Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
SPICE PLANTS EVALUATION TECHNIQUE KTP209 3. Semester 2 + 2 3.0 5.0

Prerequisites None

Language of Instruction
Course Level Associate's Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors Selin GEDİK KELEŞ
Assistants
Goals to learn about the botanical characteristics of the spice plants that are cultivated • to provide the basic knowledge about chemical properties of spice plants, processing of spices plants • to gain knowledge on the consumption and trade of spice plants
Course Content he properties of spice plants • using areas • plant agronomic practisess
Learning Outcomes 1) Learns the definitions of different spice plants
2) Comprehend the historical development of spice plants
3) Defines different types of spices.

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Introduction to ethnobotany Lecture
Opinion Pool
Brain Based Learning 		Presentation (Including Preparation Time)
2. Week Identification of plants Lecture
Opinion Pool
Brain Based Learning 		Presentation (Including Preparation Time)
3. Week Requests of ecology Lecture
Opinion Pool
Brain Based Learning 		Presentation (Including Preparation Time)
4. Week Growing techniques Lecture
Opinion Pool
Brain Based Learning 		Presentation (Including Preparation Time)
5. Week Anise; importance, adaptation, morphology and cultivation Lecture
Opinion Pool
Brain Based Learning 		Presentation (Including Preparation Time)
6. Week Hop; importance, adaptation, morphology and cultivation Lecture
Opinion Pool
Brain Based Learning 		Presentation (Including Preparation Time)
7. Week Cumin; importance, adaptation, morphology and cultivation Lecture
Opinion Pool
Brain Based Learning 		Presentation (Including Preparation Time)
8. Week Mid-term exams Question Answer
9. Week Fenugreek; importance, adaptation, morphology and cultivation Lecture
Opinion Pool
Brain Based Learning 		Presentation (Including Preparation Time)
10. Week Thyme; importance, adaptation, morphology and cultivation Lecture
Opinion Pool
Brain Based Learning 		Presentation (Including Preparation Time)
11. Week Sage; importance, adaptation, morphology and cultivation Lecture
Opinion Pool
Brain Based Learning 		Presentation (Including Preparation Time)
12. Week Black cumin; importance, adaptation, morphology and cultivation Lecture
Opinion Pool
Brain Based Learning 		Presentation (Including Preparation Time)
13. Week Fennel ; importance, adaptation, morphology and cultivation Lecture
Opinion Pool
Brain Based Learning 		Presentation (Including Preparation Time)
14. Week Preservation and storage, evaluation, using areas of spices plants Lecture
Opinion Pool
Brain Based Learning 		Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
İLAÇ VE BAHARAT BİTKİLERİ, HÜSEYİN KOÇ,GAZİOSMANPAŞA ÜNİVERSİTESİ,1994.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15543
PY25000
PY35000
PY45543
PY55000
PY65555
PY75444
PY95555

*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 2
Work Hour outside Classroom (Preparation, strengthening) 4 6
Practice (Teaching Practice, Music/Musical Instrument Practice , Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice) 6 6
Midterm Exam 1 2
Time to prepare for Midterm Exam 5 5
Final Exam 1 3
Time to prepare for Final Exam 5 5
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
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Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload