| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Horticulture | ZDF228 | Turkish | Compulsory | 4. Semester | 2 + 2 | 3.0 | 4.0 |
| Prerequisite Courses | |
| Course Level | Undergraduate |
| Mode of delivery | Lecture,questions and answers, practicals |
| Course Coordinator | |
| Instructor(s) | |
| Goals | Introduction to horticulture with the emphasis given to the general classification, naming, economic importance, biological and physiological aspects as well as ecological requirements, propogation and growing techniques both in theory and in practice in order to develop a broad understanding of all the dimensions of the field and to familiarize students with all aspects of horticultural production. |
| Course Content | Defining horticulture, classification, economic importance at the local and global grounds, biological and physiological characteristics, propagation, establishment and management of an orchard, cultural practices, postharvest handling of horticultural products both in theory and practice. |
| # | Öğrenme Kazanımı |
| 1 | Gains general knowledge on growing horticultural plants, may follow and incorporate recent technological advances. |
| 2 | Gains general knowledge on propogation of horticultural plants, rootstocks, establishment of fruit and vegetable orchards and vineyards, cultural practices, harvest, storage and postharvest handling, production targets and strategies, use of growth regulators in horticulture. |
| 3 | Identify fruit, vegetable, grape species and cultivars and ornamentals plants growing in Turkey and abroad, may evaluate their contribution to the economy, gains general knowledge about their ecological requirements and growing techniques |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Introduction to horticulture and classification | |
| 2. Week | Economic importance of horticultural products | |
| 3. Week | Biological properties of horticultural plants: Flower and floral structure, pollination, fertilization, seed and fruit set | |
| 4. Week | Physiology of horticultural plants: Dormancy, flowering and fruit set, senescence and periodicity | |
| 5. Week | Ecological requirements of horticultural plants:Climate and soil factors, location and site | |
| 6. Week | Propogating horticultural plants:Generative and vegetative propogation | |
| 7. Week | Propogating horticultural plants:Grafting and budding | |
| 8. Week | Midterm exam | |
| 9. Week | Propogating horticultural plants: Cuttings, tissue culture (micropropogation) | |
| 10. Week | Establishment of a fruit orchard: Selection of site and location, species and cultivars, rootstocks, pollination patterns, lay out systems, planting time, site preparation and planting | |
| 11. Week | Establishment of a vineyard; selection of site and location, rootstock and cultivars, economic factors, site preparation, lay out systems and planting. | |
| 12. Week | Establishment of a vegetable garden; open field or protected vegetable growing | |
| 13. Week | Cultural practices in horticultural plants | |
| 14. Week | Postharvest handling and storage of horticultural plants |
| 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 |
|---|---|---|---|
| PY1 | 4 | 4 | 4 |
| PY2 | 4 | 4 | 4 |
| PY3 | 4 | 4 | 4 |
| PY4 | 4 | 4 | 4 |
| PY5 | 4 | 4 | 4 |
| PY6 | 3 | 3 | 3 |
| PY7 | 3 | 3 | 3 |
| PY8 | 4 | 4 | 4 |
| PY9 | 4 | 4 | 4 |
| PY10 | 2 | 2 | 2 |
| 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 | 14 | 14 |
| Homework 1 | 4 | 0.5 | 2 | |
| Final | 1 | 30 | 30 | |
| Practice | 14 | 2 | 28 | |
| Total Workload | 102 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 4.0 | ||
