Gastronomy and Culinary Arts
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code: GMS312
Ders İsmi: Greenhouse
Ders Yarıyılı: Spring
Ders Kredileri:
Theoretical Practical Credit ECTS
1 2 2 4
Language of instruction: TR
Ders Koşulu:
Ders İş Deneyimini Gerektiriyor mu?: No
Type of course: Bölüm Seçmeli
Course Level:
Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Mode of Delivery: Face to face
Course Coordinator : Ar.Gör. Elif Altın
Course Lecturer(s):
Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives: The aim of this course is to provide students with the knowledge and skills to plan, implement, manage a greenhouse operation, solve problems they may encounter by thinking analytically, and evaluate greenhouse x environment interactions.
Course Content: Definition of greenhouse and greenhouse farming, greenhouse farming in the world and in Turkey, classification of greenhouses, factors affecting the selection of greenhouse location, issues to be considered during greenhouse establishment, air conditioning in greenhouses, soil preparation in greenhouses, irrigation in greenhouses, general information about vegetable growing and seedling production in greenhouses.

Learning Outcomes

The students who have succeeded in this course;
Learning Outcomes
1 - Knowledge
Theoretical - Conceptual
1) Understands the structure of a greenhouse and its importance in cultivation; can select an appropriate location for greenhouse operation.
2) Can choose the appropriate type of greenhouse and the materials to be used in the facility according to different purposes.
3) Has the ability to manage and control climate conditions within the greenhouse.
4) Has the knowledge to plan and manage soil preparation in the greenhouse.
5) Can determine the timing and amount of irrigation for greenhouse plants.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week Subject Related Preparation
1) General Overview of Greenhouse Cultivation Örtü Altı Sebzecilik, Çimen, Z., A. (2021). İksad Yayınları, Ankara. Örtü Altı Üretim Sistemleri, Yaslıoğlu, et. al. (2011). A.Ü. Yayınları, Eskişehir. Seracılık El Kitabı, 2012. Tarım ve Orman Bakanlığı.
2) Protected Cultivation / Covered Agriculture Örtü Altı Sebzecilik, Çimen, Z., A. (2021). İksad Yayınları, Ankara. Örtü Altı Üretim Sistemleri, Yaslıoğlu, et. al. (2011). A.Ü. Yayınları, Eskişehir. Seracılık El Kitabı, 2012. Tarım ve Orman Bakanlığı.
3) Types of Greenhouses Örtü Altı Sebzecilik, Çimen, Z., A. (2021). İksad Yayınları, Ankara. Örtü Altı Üretim Sistemleri, Yaslıoğlu, et. al. (2011). A.Ü. Yayınları, Eskişehir. Seracılık El Kitabı, 2012. Tarım ve Orman Bakanlığı.
4) Greenhouse Floor Arrangement Örtü Altı Sebzecilik, Çimen, Z., A. (2021). İksad Yayınları, Ankara. Örtü Altı Üretim Sistemleri, Yaslıoğlu, et. al. (2011). A.Ü. Yayınları, Eskişehir. Seracılık El Kitabı, 2012. Tarım ve Orman Bakanlığı.
5) Climate Control in Greenhouses Örtü Altı Sebzecilik, Çimen, Z., A. (2021). İksad Yayınları, Ankara. Örtü Altı Üretim Sistemleri, Yaslıoğlu, et. al. (2011). A.Ü. Yayınları, Eskişehir. Seracılık El Kitabı, 2012. Tarım ve Orman Bakanlığı.
6) Greenhouse Equipment Örtü Altı Sebzecilik, Çimen, Z., A. (2021). İksad Yayınları, Ankara. Örtü Altı Üretim Sistemleri, Yaslıoğlu, et. al. (2011). A.Ü. Yayınları, Eskişehir. Seracılık El Kitabı, 2012. Tarım ve Orman Bakanlığı.
7) Technological Systems in Greenhouses Örtü Altı Sebzecilik, Çimen, Z., A. (2021). İksad Yayınları, Ankara. Örtü Altı Üretim Sistemleri, Yaslıoğlu, et. al. (2011). A.Ü. Yayınları, Eskişehir. Seracılık El Kitabı, 2012. Tarım ve Orman Bakanlığı.
8) Greenhouse Production Techniques I Örtü Altı Sebzecilik, Çimen, Z., A. (2021). İksad Yayınları, Ankara. Örtü Altı Üretim Sistemleri, Yaslıoğlu, et. al. (2011). A.Ü. Yayınları, Eskişehir. Seracılık El Kitabı, 2012. Tarım ve Orman Bakanlığı.
9) Greenhouse Production Techniques II Örtü Altı Sebzecilik, Çimen, Z., A. (2021). İksad Yayınları, Ankara. Örtü Altı Üretim Sistemleri, Yaslıoğlu, et. al. (2011). A.Ü. Yayınları, Eskişehir. Seracılık El Kitabı, 2012. Tarım ve Orman Bakanlığı.
10) • Vegetable Cultivation in Greenhouses Örtü Altı Sebzecilik, Çimen, Z., A. (2021). İksad Yayınları, Ankara. Örtü Altı Üretim Sistemleri, Yaslıoğlu, et. al. (2011). A.Ü. Yayınları, Eskişehir. Seracılık El Kitabı, 2012. Tarım ve Orman Bakanlığı.
11) Viticulture (Grapevine Cultivation) in Greenhouses Örtü Altı Sebzecilik, Çimen, Z., A. (2021). İksad Yayınları, Ankara. Örtü Altı Üretim Sistemleri, Yaslıoğlu, et. al. (2011). A.Ü. Yayınları, Eskişehir. Seracılık El Kitabı, 2012. Tarım ve Orman Bakanlığı.
12) Soilless Agriculture / Hydroponics Örtü Altı Sebzecilik, Çimen, Z., A. (2021). İksad Yayınları, Ankara. Örtü Altı Üretim Sistemleri, Yaslıoğlu, et. al. (2011). A.Ü. Yayınları, Eskişehir. Seracılık El Kitabı, 2012. Tarım ve Orman Bakanlığı.
13) Technical Field Trip
14) Technical Trip

Sources

Course Notes / Textbooks: "Sevgican, A., 1999. ÖrtüAltı Yetiştiriciliği Cilt I ve II,
Tüzel Y., Gül A., 2008. Seralarda İyi Tarım Uygulamaları. Tibyan Yayıncılık, 172 s
Titiz S., 2004. Modern Seracılık: Yatırımcıya Yol Haritası. Ansiad, Antalya, 124 s."
References: "Sevgican, A., 1999. ÖrtüAltı Yetiştiriciliği Cilt I ve II,
Tüzel Y., Gül A., 2008. Seralarda İyi Tarım Uygulamaları. Tibyan Yayıncılık, 172 s
Titiz S., 2004. Modern Seracılık: Yatırımcıya Yol Haritası. Ansiad, Antalya, 124 s."

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları

1

2

3

4

5
Program Outcomes
1) Defines the concepts, trends and information in the science of gastronomy.
2) Communicates effectively in at least one foreign language.
3) Examines the social, economic and cultural dimensions and development of food and beverage culture.
4) Defines healthy and balanced nutrition, nutritional elements and food groups, healthy menu planning, nutrition styles
5) Defines the chemical structures of foods, determines the chemical threats that can be found in foodstuffs and applies food preservation techniques appropriate to the situation.
6) Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases.
7) Defines work accidents and occupational diseases that may occur in kitchens and food and beverage businesses, applies the basic first aid principles in the face of risky and dangerous situations.
8) Defines the economic value, management and marketing of gastronomic tourism in the world and develops projects for regional development.
9) Manages brand creation, menu planning, financial management processes for restaurant businesses depending on the current situation of the food and beverage industry.
10) Defines, applies and develops the concepts and techniques of national and international culinary cultures.
11) Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture.
12) Explains national and international food legislation, regulations and communiqués and applies them in the field of study.
13) Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem.
14) Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions.
15) Explains the basic concepts of purchasing and stock management, and applies basic purchasing processes, supplier selections and procedures, stock types, stock valuation methods in the field of study.
16) Defines the history, culture and production stages of alcoholic and non-alcoholic beverages.
17) Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning.
18) Follows the legislation (law, regulation, circular, etc.), basic values ​​and principles related to his profession and acts in accordance with them.
19) Using the terminology that is dominant in the field of gastronomy, reading the sources related to his profession understands.
20) Plans the physical environment of the kitchen; uses and protects equipment, tools and technologies.
21) Carries out scientific studies for the sustainability of gastronomy.

Ders - Öğrenme Kazanımı İlişkisi

No Effect 1 Lowest 2 Low 3 Average 4 High 5 Highest
           
Program Outcomes Level of Contribution
1) Defines the concepts, trends and information in the science of gastronomy. 3
2) Communicates effectively in at least one foreign language. 1
3) Examines the social, economic and cultural dimensions and development of food and beverage culture. 1
4) Defines healthy and balanced nutrition, nutritional elements and food groups, healthy menu planning, nutrition styles 3
5) Defines the chemical structures of foods, determines the chemical threats that can be found in foodstuffs and applies food preservation techniques appropriate to the situation. 3
6) Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases. 3
7) Defines work accidents and occupational diseases that may occur in kitchens and food and beverage businesses, applies the basic first aid principles in the face of risky and dangerous situations. 3
8) Defines the economic value, management and marketing of gastronomic tourism in the world and develops projects for regional development. 1
9) Manages brand creation, menu planning, financial management processes for restaurant businesses depending on the current situation of the food and beverage industry. 1
10) Defines, applies and develops the concepts and techniques of national and international culinary cultures. 5
11) Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture. 1
12) Explains national and international food legislation, regulations and communiqués and applies them in the field of study. 1
13) Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem. 3
14) Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions. 1
15) Explains the basic concepts of purchasing and stock management, and applies basic purchasing processes, supplier selections and procedures, stock types, stock valuation methods in the field of study. 1
16) Defines the history, culture and production stages of alcoholic and non-alcoholic beverages. 1
17) Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning. 3
18) Follows the legislation (law, regulation, circular, etc.), basic values ​​and principles related to his profession and acts in accordance with them. 5
19) Using the terminology that is dominant in the field of gastronomy, reading the sources related to his profession understands. 5
20) Plans the physical environment of the kitchen; uses and protects equipment, tools and technologies. 5
21) Carries out scientific studies for the sustainability of gastronomy. 1

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Soru cevap/ Tartışma
Teknik gezi

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Assessment & Grading

Semester Requirements Number of Activities Level of Contribution
Midterms 1 % 40
Final 1 % 60
total % 100
PERCENTAGE OF SEMESTER WORK % 40
PERCENTAGE OF FINAL WORK % 60
total % 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities Number of Activities Duration (Hours) Workload
Course Hours 14 2 28
Study Hours Out of Class 90 1 90
Midterms 1 1 1
Final 1 1 1
Total Workload 120