Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
0701206111	SEBZE OLARAK DEĞERLENDİRİLEN BİTKİLER	Elective	3	6	3

Level of Course Unit

First Cycle

Objectives of the Course

To teach students the basic concepts of vegetable, to explain the importance of vegetables in human nutrition and the country s economy, growing vegetables to be done in various operations (sowing, planting, mechanization, tillage, irrigation, fertilization, fighting, etc.). How, when and what to be done, grown vegetables conditions which shall be kept and what should be done about the marketing process is to give general information.

Name of Lecturer(s)

Learning Outcomes

1	Explain the definition and importance of vegetables
2	Have information about the areas of vegetable and production quantities
3	The establishment and features of a business in vegetable cultivation
4	What should be done at the production stage in vegetable cultivation (sowing, planting, tillage, irrigation, fertilization, fighting, etc.) as well as the application of theory information
5	Students have knowledge about the plant protection in vegetables

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

The concept of Vegetable, Vegetable History. The importance of vegetables in human nutrition and health, the amount of per capita annual vegetable. Vegetable in country economy, the amount of vegetable planting areas and product obtained. Turkey vegetable growing areas and features. Vegetable business forms. Ecological factors (climate, light, temperature, precipitation, humidity, wind, soil, direction and location). The establishment of vegetable gardens. Mechanization in Vegetable growing. Tillage in Vegetable growing. Irrigation in Vegetable growing. Fertilization in Vegetable growing. Plant protection in Vegetable growing. Marketing in Vegetable growing. Rotation in Vegetable growing

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	The concept of Vegetable, Vegetable History
2	The importance of vegetables in human nutrition and health, the amount of per capita annual vegetable
3	Vegetable in country economy, the amount of vegetable planting areas and product obtained
4	Turkey vegetable growing areas and features
5	Vegetable business forms
6	Ecological factors (climate, light, temperature, precipitation, humidity, wind, soil, direction and location)
7	Mid-term Exam, The establishment of vegetable gardens
8	Mechanization in Vegetable growing
9	Tillage in Vegetable growing
10	Irrigation in Vegetable growing
11	Fertilization in Vegetable growing
12	Plant protection in Vegetable growing
13	Marketing in Vegetable growing
14	Rotation in Vegetable growing
15
16

Recommended or Required Reading

Günay A (2005). Sebze Yetiştiriciliği (Cilt:I), Bornova, İzmir Decoteau RD (2000). Vegetable Crops. Prentice-Hall Inc., Upper Saddle River, New Jersey, US.

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Language of Instruction

Turkish

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	2	2
Self Study	14	4	56
Individual Study for Mid term Examination	1	8	8
Individual Study for Final Examination	1	10	10
Homework	1	13	13
TOTAL WORKLOAD (hours)			90

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8
LO1	3	4	5	3	4	3	3	3
LO2	4	4	3	3	5	4	4	4
LO3	4	3	3	3	4	3	3	3
LO4	3	3	4	4	3	4	5	2
LO5	3	2	2	2	3	3	3	4

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High