Information Package / Course Catalogue - Adnan Menderes University

General Information Unit Staff Academic Information Programme Outcomes Course Structure Diagram Contact Information

Person Responsible for Information Package

Prof. Aydın ÜNAY

Prof. Mustafa Ali KAYNAK

Prof. Olcay ARABACI

Prof. Osman EREKUL

Prof. Öner CANAVAR

Assoc. Prof. Feride ÖNCAN SÜMER

Assoc. Prof. Uğur TAN

Assoc. Prof. Yakup Onur KOCA

Lec. Ali YİĞİT

Lec. Emre KARA

Spice Crop

Course Code	: TB311
Course Type	: Area Elective
Couse Group	: First Cycle (Bachelor's Degree)
Education Language	: Turkish
Work Placement	: N/A

Theory	: 2
Prt.	: 1
Credit	: 3
Lab	: 0
ECTS	: 3

Objectives of the Course

Explanation of the basic principles of spice crops and to teach the principles of general culture of some plants which have economic importance to turkey

Course Content

Historical development, Drying, sterilization and storage, Basil, Red pepper Mustard, Cumin, mint, tarragon, The quality and standardization of spices, Description of fields with the use of spice plants,

Name of Lecturer(s)

Learning Outcomes

1.	To understand the importance of spice crops
2.	To learn the botanical characteristics of spice crops
3.	Learn the culture of spice crops
4.	Description of fields with the use of spice plants
5.	Able to give information about marketing, storage and production process to producer

Recommended or Required Reading

1.	Ceylan, A., 1995. Tıbbi bitkiler I , EÜ Ziraat Fakültesi Yayınları, No: 312
2.	Ceylan, A., 1996. Tıbbi Bitkiler II, EÜ Ziraat Fakültesi Yayınları, No: 481
3.	Baydar, H., 2009. Tıbbi ve Aromatik Bitkiler Bilimi ve Teknolojisi, SDÜ Ziraat Fakültesi Yayın No: 51
4.	Farklı Kaynaklardan Derlenmiş Sunumlar ve Ders Notları Internet Kaynakları

Weekly Detailed Course Contents

Week 1 - Theoretical & Practice

The historical development and importance of spice plants

Week 2 - Theoretical & Practice

Classification of spice crops

Week 3 - Theoretical & Practice

To learn the culture of spice crops

Week 4 - Theoretical & Practice

Description of fields with the use of spice plants

Week 5 - Theoretical & Practice

Drying, sterilization and storage of spicy plants

Week 6 - Theoretical & Practice

The quality and standardization of spices

Week 7 - Theoretical & Practice

Spices widely used in the world

Week 8 - Theoretical & Practice

Examples of cultivation of some spices commonly used in Turkey (fenugreek, Chortuk grass) - Inspection and care of plants in the nursery

Week 9 - Theoretical & Practice

Examples about some spices that commonly used in turkey (plant characteristics, consumption and culture )

Week 10 - Theoretical & Practice

Bay leaf, mustard (botanical properties, cultivation, consumption) - Inspection and maintenance of cuttings in the nursery

Week 11 - Theoretical & Practice

Mint, tarragon (botanical properties, cultivation, consumption) - Planting the seedlings in the field

Week 12 - Theoretical & Practice

Saffron (botanical properties, cultivation, consumption) - Planting cuttings in the field

Week 13 - Theoretical & Practice

Term project presentations

Week 14 - Theoretical & Practice

Practice exam

Assessment Methods and Criteria

Type of Assessment	Count	Percent
Project	1	%10
Practice Examination	1	%5
Midterm Examination	1	%25
Final Examination	1	%60

Workload Calculation

Activities	Count	Preparation	Time	Total Work Load (hours)
Lecture - Theory	14	1	2	42
Lecture - Practice	14	1	1	28
Project	1	1	1	2
Practice Examination	1	1	1	2
Midterm Examination	1	1	1	2
Final Examination	1	1	1	2
TOTAL WORKLOAD (hours)				78

Contribution of Learning Outcomes to Programme Outcomes

	PÇ-1	PÇ-2	PÇ-3	PÇ-4	PÇ-5	PÇ-6	PÇ-7	PÇ-8	PÇ-9	PÇ-10	PÇ-11
OÇ-1	3
OÇ-2	4
OÇ-3	4
OÇ-4	5
OÇ-5	5