Perfume and Dyeing Plants, and Spices
Medicinal and Aromatic Plants (MAPs)
Vocational School of Izmit
Short Cycle (Associate's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Perfume and Dyeing Plants, and Spices | TBP208 | Compulsory | Associate degree | 2 | Spring | 3 |
Name of Lecturer(s)
Associate Prof. Dr. Funda DÖKMEN
Associate Prof. Dr. Halil SAMET
Lecturer Dr. Hilal YILMAZ
Learning Outcomes of the Course Unit
1) Recognize plants used in cosmetics and perfumery .
2) Apply simple techniques for making perfume.
3) Recognize dye plants used in herbal dyeing.
4) Apply simple construction and painting techniques.
5) Explain the properties of plants used as spices .
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | No relation | High | High | High | High | High | High | High | High | High | |
| 2 | High | High | High | High | High | High | High | High | High | High | |
| 3 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 4 | High | High | High | High | High | High | High | High | High | High | |
| 5 | 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
Standardization,Preservation and Packaging
Course Contents
Natural essential oils used in making perfume and fragrance plants; Methods for obtaining the essential oil; The use of essential oils in perfumery; Cosmetic science, natural and synthetic cosmetics; Promoting and cultivating plants containing the coloring matter; Natural dyeing techniques (mordant dyeing, direct dyeing or painting the tube) and applications; Plants used as spices (cinnamon, oregano, black pepper, cumin, etc.). Spice crops in the active ingredients (alkaloids, glycosides, etc.)..
Weekly Schedule
1) Definition and history of perfume2) The History of Distillation and the Use of Essential Oils in the Perfume Industry
3) Top, Middle and Base Note Concepts in Perfume Production, Essential Oils Used, Perfume Concentration
4) Oil Rose and Lavender Cultivation
5) Dye Plants Used in Natural Dyeing, Basic Colors Obtained From Dye Plants
6) Natural and Chemical Mordants, Mordant Technique
7) The Differences of Herbal and Synthetic Dyeing
8) Root Dye Cultivation in Anatolia
9) Introduction to Spice Plants
10) The Production and Processing of Spices
11) Active Ingredients and Nutritional Value of Spices
12) Quality and Standardization in Spices
13) Important Spice Plants Cultivation
14) In the world and Turkey Spices Production and Consumption
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
1) Lecture
2) Lecture
3) Lecture
4) Question-Answer
5) Question-Answer
6) Question-Answer
7) Discussion
8) Discussion
9) Discussion
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
30% |
|---|---|
Contribution of Final Examination to Course Grade |
70% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required