| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Insect Systematics | BTK 316 | Turkish | Compulsory | 6. Semester | 2 + 2 | 3.0 | 4.0 |
| Prerequisite Courses | |
| Course Level | Undergraduate |
| Mode of delivery | Face to face |
| Course Coordinator | |
| Instructor(s) | |
| Goals | To provide information on the the structure of insect characteristics, general features, structures of classification and classification |
| Course Content | The structure of insect characteristics, structures used in classification, classification methods and techniques, insect groups, taxonomic categories, identification keys reading and phylogenetic relations. |
| # | Öğrenme Kazanımı |
| 1 | Student, learn systematics, taxonomy, classification, nomenclature, |
| 2 | Know taxonomic categories and taxonomic hierarchy |
| 3 | Learn principles of classification |
| 4 | Use classification key |
| 5 | Uses the earnings from in-class applications in professional life |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Definitions of systematics | |
| 2. Week | Taxonomy and classification | |
| 3. Week | Nomenclature | |
| 4. Week | Taxonomic hierarchy | |
| 5. Week | Principles of classification | |
| 6. Week | Levels of taxonomy, species concepts. | |
| 7. Week | Taxonomic characters | |
| 8. Week | Midterm exam | |
| 9. Week | Principles and rules of nomenclature. | |
| 10. Week | International code of nomenclature. | |
| 11. Week | Type concept | |
| 12. Week | Taxonomic publications | |
| 13. Week | Use of keys - principles in insect classification | |
| 14. Week | Recent advances in insect taxonomy. |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Skill of apply basic science and engineering knowledge and principles to Agricultural Engineering problems | ✔ | |||||
| 2 | Ability of recognize pathogens, pests, weeds and beneficial organisms frequently seen agricultural fields at microscopic and macroscopic level and able to determine level of damage/benefit together with widespread cases. | ✔ | |||||
| 3 | Having knowledge about the techniques in agricultural production process, identify the basic problems related to the process and the ability to use modern computational tools and techniques in solution of these problems | ✔ | |||||
| 4 | Skill of execute taking into account technical and scientific information defined by current proposals for solving the problems of crop protection, sustainable agriculture, the environment and human health and food safety | ✔ | |||||
| 5 | Disciplinary and interdisciplinary teamwork ability, to act independently required, have the initiative and creativity skills, ability of communicate acts express of ideas as verbally and written, clear and concise. | ✔ | |||||
| 6 | Skill of follow the current national and international problem | ✔ | |||||
| 7 | Recognize of importance of lifelong learning | ✔ | |||||
| 8 | Self-development skill following the developments in science and technology | ✔ | |||||
| 9 | Ability of awareness of professional ethics and quality systems in agriculture | ✔ | |||||
| 10 | Business ethics and responsibility | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 | DK5 |
|---|---|---|---|---|---|
| PY1 | 5 | 5 | 5 | 5 | 5 |
| PY2 | 5 | 5 | 5 | 5 | 5 |
| PY3 | 5 | 5 | 5 | 5 | 5 |
| PY4 | 5 | 5 | 5 | 5 | 5 |
| PY5 | 4 | 4 | 4 | 4 | 4 |
| PY6 | 4 | 4 | 4 | 4 | 4 |
| PY7 | 4 | 4 | 4 | 4 | 4 |
| PY8 | 4 | 4 | 4 | 4 | 4 |
| PY9 | 4 | 4 | 4 | 4 | 4 |
| PY10 | 4 | 4 | 4 | 4 | 4 |
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 2 | 28 |
|
Sınavlar |
Midterm 1 | 1 | 17 | 17 |
| Homework 1 | 4 | 1 | 4 | |
| Final | 1 | 25 | 25 | |
| Practice | 14 | 2 | 28 | |
| Total Workload | 102 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 4.0 | ||
