Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

AVANOS VOCATIONAL SCHOOL OF FINE ARTS / TAB 206 - MEDICINAL AND AROMATIC PLANTS

Code: TAB 206 Course Title: PROCESSING OF SPICES AND MERRIMENT PLANTS Theoretical+Practice: 2+0 ECTS: 3
Year/Semester of Study 2 / Spring Semester
Level of Course 3rd Cycle Degree Programme
Type of Course Compulsory
Department MEDICINAL AND AROMATIC PLANTS
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer EMEL KAÇAR (emelkacar@nevsehir.edu.tr)
Name of Lecturer(s)
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
Parts of plants are used as a spice in the clutch

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 Learn the parts of plants used as spices and their active ingredients. PO-1 To be able to learn the basic science subjects required for the cultivation of medicinal and aromatic plants.
PO-2 Explains and applies the collection of plants related to his/her field from nature, agricultural cultivation, production and propagation methods.
PO-4 To be able to learn and apply the production techniques of medicinal and aromatic plant production materials (seeds, cuttings).
PO-8 To be able to have knowledge about quality control, preservation and marketing preparation of products obtained from medicinal and aromatic plants.
PO-9 To be able to learn the basic issues required for the culture of medicinal and aromatic plants.
PO-11 Having awareness of professional ethics and responsibility.
 		Examination
LO-2 Defines spices, separates spice plants from pleasure plants and has information about their properties. PO-1 To be able to learn the basic science subjects required for the cultivation of medicinal and aromatic plants.
PO-2 Explains and applies the collection of plants related to his/her field from nature, agricultural cultivation, production and propagation methods.
PO-4 To be able to learn and apply the production techniques of medicinal and aromatic plant production materials (seeds, cuttings).
PO-6 To be able to learn and apply plant nutrition, organic fertilization and irrigation methods in medicinal and aromatic plants.
PO-9 To be able to learn the basic issues required for the culture of medicinal and aromatic plants.
PO-13 He/she independently evaluates the problems and issues he/she encounters in his/her field with an analytical and critical approach and offers solution proposals.
 		Examination
LO-3 Have knowledge of which plants can be used to produce spices. PO-1 To be able to learn the basic science subjects required for the cultivation of medicinal and aromatic plants.
PO-2 Explains and applies the collection of plants related to his/her field from nature, agricultural cultivation, production and propagation methods.
PO-4 To be able to learn and apply the production techniques of medicinal and aromatic plant production materials (seeds, cuttings).
 		Examination
LO-4 Recognizes recreational plants and can distinguish the parts used. PO-1 To be able to learn the basic science subjects required for the cultivation of medicinal and aromatic plants.
PO-2 Explains and applies the collection of plants related to his/her field from nature, agricultural cultivation, production and propagation methods.
PO-4 To be able to learn and apply the production techniques of medicinal and aromatic plant production materials (seeds, cuttings).
PO-6 To be able to learn and apply plant nutrition, organic fertilization and irrigation methods in medicinal and aromatic plants.
 		Examination
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
Parts of plants are used as a spice in the clutch learning how to use and where
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Spices, spice plants and their general properties expression and quession and answer
2 Parts of plants used as spices expression and quession and answer
3 Commonly used spices and herbs expression and quession and answer
4 Commonly used spices and herbs expression and quession and answer
5 Commonly used spices and herbs expression and quession and answer
6 Soil properties and nutritional values ​​of plants used as spices expression and quession and answer
7 Spice trade expression and quession and answer
8 mid-term exam
9 Importance and properties of some spice plants expression and quession and answer
10 Importance and properties of some spice plants expression and quession and answer
11 Joy plants expression and quession and answer
12 Active ingredients of spices and pleasure plants expression and quession and answer
13 Active ingredients of spices and pleasure plants expression and quession and answer
14 Active ingredients of spices and pleasure plants expression and quession and answer
15 Importance and properties of some recreational plants expression and quession and answer
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Baydar, H., 2009. Tıbbi ve Aromatik Bitkiler Bilimi ve Teknolojisi, Süleyman Demirel Üniversitesi Yayınları, Yayın No: 51, SDÜ Basımevi, Isparta.
Required Course instruments and materials
Textbooks, computer, Assistant textbooks

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 8 1 40
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop
7.Performance Project
8.Term Paper
9.Project
final exam 16 1 60

Student Work Load
Type of Work Weekly Hours Number of Weeks Work Load
Weekly Course Hours (Theoretical+Practice) 2 14 28
Outside Class
       a) Reading 2 14 28
       b) Search in internet/Library 0
       c) Performance Project 0
       d) Prepare a workshop/Presentation/Report 0
       e) Term paper/Project 0
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 2 8 16
mid-term exam 1 1 1
Own study for final exam 2 8 16
final exam 1 1 1
0
0
Total work load; 90