| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Field Crops | ZFD213 | Elective | Bachelor's degree | 2 | Fall | 3 |
Name of Lecturer(s)
Prof. Dr. Rezzan KASIM
Associate Prof. Dr. Aysun ÇAVUŞOĞLU
Associate Prof. Dr. Mesude ÜNAL
Research Assistant Alptekin Mert YILMAZ
Learning Outcomes of the Course Unit
1) Classification of field crops
2) Basic morphological and agronomical characteristics of cereals and their cultivation
3) Basic morphological and agronomical characteristics of food legume crops and their cultivation
4) Basic morphological and agronomical characteristics of fibre, starch, sugar and oil crops and their cultivation
5) Basic morphological and agronomical characteristics of medicinal crops and their cultivation
6) Basic morphological and agronomical characteristics of forage crops and their cultivation
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | ||
| Learning Outcomes | ||||||||||||
| 1 | Low | High | High | High | High | High | Middle | Middle | Middle | Middle | Middle | |
| 2 | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | |
| 3 | High | High | High | High | High | High | High | High | High | High | High | |
| 4 | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | |
| 5 | High | High | High | High | High | High | High | High | High | High | High | |
| 6 | High | High | High | High | High | High | High | High | High | High | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Soil Science
Course Contents
Economic importance in the world and in Turkey the scale of grains, cool (wheat, barley, oats, rye and triticale) and hot (rice, maize and millets) definition of climate cereals, morphological and physiological characteristics, climate and soil requirements, cultivation. Economic importance, origin and systematic features of edible legumes, morphological and physiological structures, adaptation characteristics, nutritional and health values.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
Assessment Methods and Criteria
Contribution of Semester Studies to Course Grade |
50% |
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Contribution of Final Examination to Course Grade |
50% |
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Total | 100% | |||||||||||
Language of Instruction
Turkish
Work Placement(s)
Not Required