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. P01 1. Gained the necessary skills to learn and adopt a spirit of continuous learning in their professional life.
2. P02 2. Developed various skills by working independently via specific learned techniques that both triggered individual efforts and encouraged collaborative work.
3. P03 3. Acquired the essential knowledge and skills to apply key theories, models and applications within the global business context.
4. P04 4. Adopted and applied critical and strategic thinking together with research capabilities for efficient and effective business decisions.
5. P05 5. Utilized and managed ethically information technologies required for contemporary business world.
6. P06 6. Been equipped with conceptual and analytical skills necessary for team work within global organizations.
7. P07 7. Displayed their learnt communication skills that are required to effectively interact in a cross cultural and diverse international work environment.
8. P08 8. Applied their acquired knowledge within the changing work environment.
9. P09 9. Developed an understanding of ethical perspectives and social responsibilities to be used at work and in personal life.

Po-Lo Matrix