| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| General Viticulture | ZBB301 | Compulsory | Bachelor's degree | 3 | Fall | 3 |
Name of Lecturer(s)
Associate Prof. Dr. Melekber SÜLÜŞOĞLU DURUL
Lecturer Serenad OTAR
Learning Outcomes of the Course Unit
1) Gains knowledge about viticulture and its history
2) Gains comparative analysis of grapevine plant characteristics and product, ecological requirements
3) Gains knowledge about the evaluation methods of grape and the concepts of table, wine-grape, dried grape.
4) Gains knowledge about the evaluation methods of grape and the concepts of table, wine-grape, dried grape
5) Reproduction of vines uses pruning and training systems and cultural techniques
6) Gains knowledge about grape evaluation methods
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | ||
| Learning Outcomes | ||||||||||||
| 1 | High | High | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 2 | No relation | No relation | High | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 3 | No relation | No relation | No relation | No relation | No relation | No relation | High | No relation | No relation | Middle | No relation | |
| 4 | No relation | No relation | Middle | No relation | No relation | No relation | High | No relation | No relation | No relation | No relation | |
| 5 | No relation | High | No relation | No relation | Middle | High | No relation | No relation | No relation | No relation | No relation | |
| 6 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | High | High | No relation | Middle | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
The origin and history of viticulture, grapevine classification, nutritional value of grapes, ecological requirements of grapevine, morphological structure of grapevine, grapevine propagation, establishment of vineyards and the annual cultural processes in vineyard.
Weekly Schedule
1) The origin of grapevine and history of viticulture2) Clasification of grape varieties and nutritional importance
3) Ecology of grapevine
4) The morphological structure of the grapevine: Vegetative organs
5) The morphological structure of the grapevine: Generative structures
6) World viticulture
7) Viticulture in Turkey
8) Midterm examination/Assessment
9) Grapevine propagation techniques
10) Grapevine propagation techniques
11) Vineyard Establishment
12) Establishment of a vineyard
13) Grapevine pruning
14) Grapevine trellishing systems
15) Other cultural practices (soil tillage, fertilization, disease and pests), and organic viticulture
16) Final examination
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
1) Lecture
2) Drill and Practice
3) Self Study
Assessment Methods and Criteria
Contribution of Semester Studies to Course Grade |
70% |
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Contribution of Final Examination to Course Grade |
30% |
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Total | 100% | |||||||||||
Language of Instruction
Turkish
Work Placement(s)
Not Required