Pamukkale University
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FIRST CYCLE - BACHELOR'S DEGREE
SCHOOL OF APPLIED SCIENCES
ORGANIC FARMING BUSINESSS DEPARTMENT
421 ORGANIC FARMING MANAGEMENT
Course Information
Course Learning Outcomes
Course's Contribution To Program
ECTS Workload
Course Details
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COURSE INFORMATION
Course Code
Course Title
L+P Hour
Semester
ECTS
OTI 156
OLIVE CULTIVATION
3 + 0
6th Semester
4
COURSE DESCRIPTION
Course Level
Bachelor's Degree
Course Type
Elective
Course Objective
In general, information and skills in olive culture
Course Content
1.The history of olive culture 2.Classification of the olive 3 Composition of olives 4.Ecological requirements of olives 5.Distribution in Turkey olive culture 6. Morphological structure of the olive 7.Reproduction of olive 8.Olive plant Landscape planting rooted branches. 9.Cultural practices 10.Basis systems, training systems 11.Pruning 12.Disease and pest 13.Economic structure of olive culture Practice Exam
Prerequisites
No the prerequisite of lesson.
Corequisite
No the corequisite of lesson.
Mode of Delivery
Face to Face
COURSE LEARNING OUTCOMES
56
1.Have general knowledge about the history of olive culture. 2. Classified according to the introduction of olive varieties. 3. The nutrient content of olives and have knowledge about the impact on human health. 4. Learning the ecological requirements necessary for the cultivation of olive. 5. Distribution in Turkey 6.Viniculture.knowledge of the morphological structure of the olive 7.learn to replicate the olive 8.Facility and this facility should be a link to the right to learn the cultural operations (tillage, planting, support systems, training requests, pruning, disease and pest). 9. Contribution to the economic structure of the economy and the country to learn olive culture.
COURSE'S CONTRIBUTION TO PROGRAM
PO 01
PO 02
PO 03
PO 04
PO 05
PO 06
PO 07
PO 08
PO 09
PO 10
LO 056
1
1
Sub Total
1
1
Contribution
1
0
1
0
0
0
0
0
0
0
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration (Hour)
Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)
14
3
42
Mid-terms
1
4
4
Final examination
1
4
4
Report / Project
2
7
14
Practice Professional Skills (Student)
10
4
40
Total Work Load
ECTS Credit of the Course
104
4
COURSE DETAILS
Select Year
All Years
2015-2016 Spring
Course Term
No
Instructors
Details
2015-2016 Spring
1
KUAYBE EFE
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Course Details
Course Code
Course Title
L+P Hour
Course Code
Language Of Instruction
Course Semester
OTI 156
OLIVE CULTIVATION
3 + 0
1
Turkish
2015-2016 Spring
Course Coordinator
E-Mail
Phone Number
Course Location
Attendance
Lecturer KUAYBE EFE
kefe@pau.edu.tr
ÇMYO A0024
%90
Goals
In general, information and skills in olive culture
Content
1.The history of olive culture 2.Classification of the olive 3 Composition of olives 4.Ecological requirements of olives 5.Distribution in Turkey olive culture 6. Morphological structure of the olive 7.Reproduction of olive 8.Olive plant Landscape planting rooted branches. 9.Cultural practices 10.Basis systems, training systems 11.Pruning 12.Disease and pest 13.Economic structure of olive culture Practice Exam
Topics
Materials
Materials are not specified.
Resources
Course Assessment
Assesment Methods
Percentage (%)
Assesment Methods Title
Final Exam
50
Final Exam
Midterm Exam
40
Midterm Exam
Homework
10
Homework
L+P:
Lecture and Practice
PQ:
Program Learning Outcomes
LO:
Course Learning Outcomes
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Home Page
About University
Name And Address
Acedemic Authorities
General Discription
Academic Calendar
General Admission Requirements
Recognition of Prior Learning
General Registration Procedures
ECTS Credit Allocation
Academic Guidance
Information For Students
Cost Of Living
Accommodation
Meals
Medical Facilities
Facilities for Special Needs Students
Insurance
Financial Support for Students
Student Affairs
Learning Facilities
International Programs
Language Courses
Internships
Sports Facilities and Leisure Activities
Student Associations
Practical Information for Mobile Students
Degree Programmes