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
0701205106	SERİN İKLİM SEBZELERİ	Elective	3	5	3

Level of Course Unit

First Cycle

Objectives of the Course

This course is purposed that Students are teached the general features of cool climate vegetables, morphological features of this group vegetable crops including onions, leeks, garlic, asparagus, rhubarb, red beet, chard, spinach, endive, kale, Brussels sprouts, cauliflower, broccoli, turnip, radish, kohlraby, rocket, cress, peas, broad beans, carrots, celery, parsley, lettuce, artichokes and jerusalem artichoke, their climate and soil requsets and their cultural practices

Name of Lecturer(s)

Learning Outcomes

1	Students can explain the general features and basic concepts of cool climate vegetable
2	Learn morphological features (root, stem, leaf, flower, fruit, seed) of the cool climate vegetable crops (onions, leeks, garlic, asparagus, rhubarb, red beet, chard, spinach, endive, kale, Brussels sprouts, cauliflower, broccoli, turnip, radish, kohlraby, rocket, cress, peas, broad beans, carrots, celery, parsley, lettuce, artichokes and jerusalem artichoke)
3	Have information about climate and soil requests of these group vegetables
4	Learn and can do how to grow these vegetables and cultural practices (irrigation, tillage, fertilizationand plant protection) during growing

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

General and fundemental prenciples of cool vegetable crops growing

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	General features of cool climate vegetable crops
2	Onion (morphological features, climate requests and growing thecnics)
3	Leek and garlic (morphological features, climate requests and growing thecnics)
4	Asparagus and rhubarb (morphological features, climate requests and growing thecnics)
5	Red beets and chard (morphological features, climate requests and growing thecnics)
6	Spinach and chicory (morphological features, climate requests and growing thecnics)
7	Cabbage brussels (morphological features, climate requests and growing thecnics)
8	Midterm Exam
9	Cauliflower, broccoli (morphological features, climate requests and growing thecnics)
10	Turnip, radish, kohlrabi (morphological features, climate requests and growing thecnics)
11	Rocket, cress (morphological features, climate requests and growing thecnics)
12	Pea, broad bean (morphological features, climate requests and growing thecnics)
13	Carrot, celery, parsley (morphological features, climate requests and growing thecnics)
14	Lettuce (morphological features, climate requests and growing thecnics)
15	Artichoke, jerusalem artichoke (morphological features, climate requests and growing thecnics)
16	Final Exam

Recommended or Required Reading

1.Günay A. 2006. Sebzecilik 1 ve 2. 2.Vural ve ark.2000. Kültür Sebzeleri. E.Ü.Z.F. Bahçe Bitkileri Bölümü-İZMİR

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	5	70
Individual Study for Mid term Examination	1	15	15
Individual Study for Final Examination	1	20	20
Homework	1	10	10
TOTAL WORKLOAD (hours)			118

Contribution of Learning Outcomes to Programme Outcomes

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