OPEN FIELD VEGETABLE PRODUCTION

Course Description

The aim of the course is to introduce students to a wide range of warm and cool season vegetable crops such as tomato, cucumber, pepper and broccoli, cabbage, carrot, cauliflower, coriander, celery, lettuce, onion, garlic, pea, radish, spinach and their production methods. The course will allow students to apply basic vegetable growing principles to optimize plant responses to environmental and nutritional conditions. In this scope, Solanacae, Cucurbitaceae, Cruciferae, Leguminosae, Alliaceae, Compositae, Chenopodiaceae, Umbelliflorae, Portulacae will be contained. As outcomes of this course, students will be learned to explain the origins, systematics, biological, agronomic, ecological and physiyological characteristics of vegetable species, gain the growing ability of different vegetable species, ability to establish different vegetable species plantation, maintaining the activities, solve the problems.

OPEN FIELD VEGETABLE PRODUCTION

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 After completing this course the students will be able to:
2. 02 Explain (3) the origins, systematics, biological, agronomic, ecological and physiyological characteristics of vegetable species
3. 03 Implement (4) the growing ability of different vegetable species
4. 04 Construct (4) different vegetable species plantation
5. 05 Observe (4) growing of vegetables
6. 06 Solve (3) problems interested in production
7. 07 SOLO AVERAGE: 3.60

Course Syllabus

Reference Books & Course Materials

1. 01 Vegetable Production Training manual, AVRDC, 1990, Taiwan
2. 02 Vegetable Crops, Dennis R. Decoteeau, 2000, Practice-Hall International Ltd., London
3. 03 Principle of Vegetable Crop Production, William Collins Sons.1985, 250p.
4. 04 Vegetable Production and Practised, Gregory E. Welbaum, 2015, 486p.USA

Learning Outcomes

1. L01 After completing this course the students will be able to:
2. L02 Explain (3) the origins, systematics, biological, agronomic, ecological and physiyological characteristics of vegetable species SOLO 3
3. L03 Implement (4) the growing ability of different vegetable species SOLO 4
4. L04 Construct (4) different vegetable species plantation SOLO 4
5. L05 Observe (4) growing of vegetables SOLO 0
6. L06 Solve (3) problems interested in production SOLO 3
7. L07 SOLO AVERAGE: 3.60

Program Outcomes

1. Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledge in these areas in complex engineering problems.
2. Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modelling methods for this purpose.
3. Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose.
4. Ability to devise, select, and use modern techniques and tools needed for analysing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively.
5. Ability to design and conduct experiments, gather data, analyse and interpret results for investigating complex engineering problems or discipline specific research questions.
6. Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually.
7. Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions.
8. Recognition of the need for lifelong learning ; ability to access information, to follow developments in science and technology, and to continue to educate him/herself.
9. Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice.
10. Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development.
11. Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions.

Po-Lo Matrix