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Cyprus International University
TR

PRINCIPLES OF VEGETABLE GROWING

Course
PSCT206 - PRINCIPLES OF VEGETABLE GROWING
Department
Institute of Graduate Studies and Research
Course Type
Scientific Preparation
Status
Required
Language
English
Credit
0
ECTS
0
T+P+L
3 + 0 + 0
Course Coordinator(s)
-
Prerequisite
-
Keywords
-

Course Description

In this course, students study the basic aspects of vegetable cultivation during this course. Course covers introduction to vegetables, vegetable production of the some important countries and the world, economic importance of them, historical development of cultivated plants, species and varieties, production methods, basic cultivation methods, floral biology and reproductive biology, , factors affecting the selection of vegetable garden place rotation and application, vegetable seed production, the cultural practices( pruning, pollination etc. preparation of soil, sowing-transplanting, types of vegetable propagation, grafting, vegetable seed production. At the end of this course the students will be learned the basic concepts about vegetables; explain the economic and nutritional importance of vegetables and make their classification; establish a vegetable garden, maintain the activities and solve problems.

PRINCIPLES OF VEGETABLE GROWING

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 Describe (3) the basic concepts about vegetables
  3. 03 Explain (3) the economical importance and nutritional importance of vegetables and make their classification
  4. 04 Construct (4) a vegetable garden, maintain the activities and solve problems
  5. 05 Apply (4) plant protection
  6. 06 Apply(4) harvest and postharvest of crops
  7. 07 SOLO AVERAGE: 3.60

Course Syllabus

Week Topic
Week 1 Introduction of vegetables
Week 2 Classsification of vegetables according to their different properties
Week 3 Vegetable production in the World and in Turkey-Cyprus and its place in country's economy
Week 4 The importance of vegetables in nutrition and health
Week 5 The origin of vegetables, the vegetable growing regions and their characteristic in Turkey-Cyprus and the World
Week 6 Factors effecting the selection of vegetable garden place
Week 7 Types of vegetable production
Week 8 MIDTERM EXAM
Week 9 Establishment of vegetable garden
Week 10 Vegetable seed production, pre treatments for seeds, and seedling facilities
Week 11 Rotation applications in vegetables
Week 12 Preparation of soil, sowing and transplanting places and sowing-transplanting
Week 13 The cultural practises ( pruning, irrigation, weed control, pollination and help to pollination etc)
Week 14 Harvesting, postharvest handling, storage, market preparation and future prospects for vegetable growing
Week 15 Harvesting, postharvest handling, storage, market preparation and future prospects for vegetable growing

Reference Books & Course Materials

  1. 01 Vegetable Production Training manual, AVRDC, 1990, Taiwan
  2. 02 Knott's Handbook for Vegetable Grower
  3. 03 Vegetable Crops, Dennis R. Decoteeau, 2000, Practice-Hall International Ltd., London
  4. 04 Notes prepared by using different sources and transferred to electronic media, enriched with photos

Learning Outcomes

  1. L01 After completing this course the students will be able to:
  2. L02 Describe (3) the basic concepts about vegetables
  3. L03 Explain (3) the economical importance and nutritional importance of vegetables and make their classification
  4. L04 Construct (4) a vegetable garden, maintain the activities and solve problems
  5. L05 Apply (4) plant protection
  6. L06 Apply(4) harvest and postharvest of crops
  7. L07 SOLO AVERAGE: 3.60

Program Outcomes

No program outcomes have been defined.

Po-Lo Matrix

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