Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
ZFS2062016954GENERAL PROTECTED CULTİVATİONElective244
Level of Course Unit
First Cycle
Objectives of the Course
To give information about the economical importance of vegetable growing in greenhouses in the world and in turkey, greenhouse structure, climate control in greenhouses etc.
Name of Lecturer(s)
Learning Outcomes
1To know about vegetable maturity, harvest time and post-harvest operations
2
3Seralarda iklim kontrolü konusunda bilgilidir
Mode of Delivery
Formal Education
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
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
WeekTheoreticalPracticeLaboratory
1Protected cultivation course content
2Definition of the greenhouse, greenhouse cultivation in the world and our country
3Greenhouse construction elements and features, covering materials
4Climate control in greenhouse
5Watering system in greenhouse
6Soil preparation in greenhouse
7Vegetables seedling production
8Midterm exam
9Greenhouse tomato cultivation techniques and cultural practices I
10Greenhouse tomato cultivation techniques and cultural practices II
11Greenhouse cucumber cultivation techniques and cultural practices
12Greenhouse aubergine cultivation techniques and cultural practices
13Greenhouse pepper cultivation techniques and cultural practices
14Greenhouse salads-lettuce cultivation techniques and cultural practices
15Greenhouse greens (green onion, parsley, spinach) cultivation techniques and cultural practices
16Final exam
Recommended or Required Reading
1 Sevgican A., 1999. Örtüaltı Sebzeciliği. Ege Üniv. Ziraat Fak. Yayın No. 528, İzmir 2 Yüksel, A.N., 2004. Sera Yapım Tekniği. (4. Baskı), Hasad Yayıncılık Ltd. Şti. Altan Matbaası, Üsküdar, İSTANBUL. 3 Aybak, H.Ç., 2002. Salata/Marul Yetiştiriciliği. Hasad Yayıncılık Ltd. Şti. Altan Matbaası, Kadıköy, İSTANBUL 4 Titiz, K.S., 2004. Modern Seracılık-Yatırımcıya Yol Haritası. Ansiad Yayınları, ANTALYA. 5 Aybak, H.Ç., ve Kaygısız, H., 2004. Domates. Hasad Yayıncılık Ltd. Şti. Ege Basım, Üsküdar, İSTANBUL.
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
SUM0
End Of Term (or Year) Learning ActivitiesQuantityWeight
SUM0
Yarıyıl (Yıl) İçi Etkinlikleri40
Yarıyıl (Yıl) Sonu Etkinlikleri60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination122
Final Examination122
Attending Lectures14228
Self Study14342
Individual Study for Mid term Examination21020
Individual Study for Final Examination21020
TOTAL WORKLOAD (hours)114
Contribution of Learning Outcomes to Programme Outcomes
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29
LO12                            
LO22                            
LO32                            
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
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