Ordu University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
ZBB3062018956	PROTECTED CULTİVATİON	Compulsory	3	6	3

Level of Course Unit

First Cycle

Objectives of the Course

• To be met where the course is to be established greenhouse, greenhouse structures, climate control, greenhouse vegetables of economic importance, cultivation requirements, growing techniques, maintenance works and to give information about harvesting

Name of Lecturer(s)

Doç. Dr. Atnan UĞUR

Learning Outcomes

1	To know about choice of greenhouse, greenhouse structures and climate control
2	Able to grow up greenhouse crops
3	To know about the ecological demands of the greenhouse vegetables
4	To know about vegetable maturity, harvest time and post-harvest operations

Mode of Delivery

Formal Education

Prerequisites and co-requisities

Recommended Optional Programme Components

Course Contents

• The scope of this course, greenhouse concept, greenhouse growing in Turkey and the world • Its history and developments • Greenhouse types, low and high tunnels • Greenhouse construction and cover material features • Choice of greenhouse place • Ecological factors in greenhouse and other factors on greenhouse cultivation • Tomatoes, cucumber, eggplant, pepper and greens-lettuce growing and alternative growing techniques in greenhouse

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Protected cultivation course content
2	Definition of the greenhouse, greenhouse cultivation in the world and our country
3	Greenhouse construction elements and features, covering materials
4	Climate control in greenhouse
5	Watering system in greenhouse
6	Soil preparation in greenhouse
7	Vegetables seedling production
8	Midterm exam
9	Greenhouse tomato cultivation techniques and cultural practices I
10	Greenhouse tomato cultivation techniques and cultural practices II
11	Greenhouse cucumber cultivation techniques and cultural practices
12	Greenhouse aubergine cultivation techniques and cultural practices
13	Greenhouse pepper cultivation techniques and cultural practices
14	Greenhouse salads-lettuce cultivation techniques and cultural practices
15	Greenhouse greens (green onion, parsley, spinach) cultivation techniques and cultural practices
16	Final exam

Recommended or Required Reading

SevgicanYüksel, A.N., 2004. Sera Yapım Tekniği. (4. Baskı), Hasad Yayıncılık Ltd. Şti. Altan Matbaası, Üsküdar, İSTANBUL. Aybak, H.Ç., 2002. Salata/Marul Yetiştiriciliği. Hasad Yayıncılık Ltd. Şti. Altan Matbaası, Kadıköy, İSTANBUL Tüzel Y., Gül A., 2008. Seralarda İyi Tarım Uygulamaları. Tibyan Yayıncılık, 172 s. Aybak, H.Ç., ve Kaygısız, H., 2004. Domates. Hasad Yayıncılık Ltd. Şti. Ege Basım, Üsküdar, İSTANBUL. Aybak, H.Ç., ve Kaygısız, H., 2004. Hıyar Yetiştiriciliği. Hasad Yayıncılık Ltd. Şti. Altan Matbaası, Üsküdar, İSTANBUL. A., 1999. Örtüaltı Sebzeciliği. Ege Üniv. Ziraat Fak. Yayın No. 528, İzmir

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
SUM		0
End Of Term (or Year) Learning Activities	Quantity	Weight
SUM		0
Yarıyıl (Yıl) İçi Etkinlikleri		40
Yarıyıl (Yıl) Sonu Etkinlikleri		60
SUM		100

Language of Instruction

Work Placement(s)

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	2	2
Attending Lectures	14	3	42
Self Study	14	2	28
Individual Study for Mid term Examination	6	1	6
Individual Study for Final Examination	6	2	12
TOTAL WORKLOAD (hours)			91

Contribution of Learning Outcomes to Programme Outcomes

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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High