| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Leguminous Forage Crops | TB308 | Turkish | Compulsory | 6. Semester | 2 + 2 | 3.0 | 3.0 |
| Prerequisite Courses | |
| Course Level | Undergraduate |
| Mode of delivery | face to face |
| Course Coordinator | |
| Instructor(s) | |
| Goals | To learn the general structural characteristics of leguminous forage plants and the general characteristics of important species, to recognize the important leguminous forage species such as common vetch, hairy vetch, hungarian vetch, clover, korunga, white clover, meadow clover, iris clover and forage pea plants. |
| Course Content | Morphology, diagnosis, classification and classification of legume forage crops, agricultural properties and economic importance, as well as soil preparation, planting, fertilization, maintenance, harvesting and utilization methods will be explained in this course. |
| # | Öğrenme Kazanımı |
| 1 | To learn the legume feed plants, |
| 2 | To learn the general characteristics of important leguminous plants |
| 3 | We can recommend leguminous feed crop species to the producers |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | The important of Legume forage plant | Presentation (Preparation) Interview Class Hours |
| 2. Week | Agricultural characteristics of leguminous forage crops | Interview Class Hours Presentation (Preparation) |
| 3. Week | General structural characteristics of leguminous forage crops | Interview Presentation (Preparation) Class Hours |
| 4. Week | General structural characteristics of legume feed plants (continued) | Interview Presentation (Preparation) Class Hours |
| 5. Week | Systematic description of legumes | Presentation (Preparation) Class Hours Interview |
| 6. Week | General characteristics of important legume feed plant species | Presentation (Preparation) Interview Class Hours |
| 7. Week | Definition of vetch | Interview Presentation (Preparation) Class Hours |
| 8. Week | midterm | |
| 9. Week | Definition of Clover and Agriculture | Interview Class Hours Presentation (Preparation) |
| 10. Week | Description and Agriculture of trefoil | Interview Presentation (Preparation) Class Hours |
| 11. Week | Definition of feed pea | Presentation (Preparation) Class Hours Interview |
| 12. Week | Definition of the clover | Interview Class Hours Presentation (Preparation) |
| 13. Week | Bird's-foot trefoil | Interview Presentation (Preparation) Class Hours |
| 14. Week | Final Exam | Class Hours Interview Presentation (Preparation) |
| 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 | He/she can use the information in his/her area to solve problems and use his/her applying skills in interdiscipliner studies | ✔ | |||||
| 3 | He/she can conduct an independed research in a specified area related with field crops | ✔ | |||||
| 4 | He/she can develop new strategic approaches and can produce solutions taking the responsibility, to the problems unexpected or faced in the practice related with field crops | ✔ | |||||
| 4 | He/she can develop new strategic approaches and can produce solutions taking the responsibility, to the problems unexpected or faced in the practice related with field crops | ✔ | |||||
| 7 | He/she can develop strategy, policy and applying plans and can discuss the results obtained in the framework of quality management periods | ✔ | |||||
| 8 | Self-development skill following the developments in science and technology | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 |
|---|---|---|---|
| PY1 | 3 | 3 | 3 |
| PY2 | 3 | 3 | 3 |
| PY3 | 4 | 4 | 4 |
| PY4 | 3 | 3 | 3 |
| PY7 | 3 | 3 | 3 |
| PY8 | 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 | 4 | 56 |
|
Sınavlar |
Midterm 1 | 1 | 10 | 10 |
| Final | 1 | 10.5 | 10.5 | |
| Total Workload | 76.5 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 3.0 | ||
