| Code: ORT 240 |
Course Title: ORGANIC VITICULTURE |
Theoretical+Practice: 3+1 |
ECTS: 4 |
|
| Year/Semester of Study |
2 / Spring Semester |
| Level of Course |
Short Cycle Degree Programme |
| Type of Course |
Compulsory |
| Department |
ORGANIC FARMING |
| Pre-requisities and Co-requisites |
None |
| Mode of Delivery |
Face to Face |
| Teaching Period |
14 Weeks |
| Name of Lecturer |
AYBEY İMAMOĞLU (aybeyimamoglu@nevsehir.edu.tr) |
| Name of Lecturer(s) |
AYBEY İMAMOĞLU, |
| Language of Instruction |
Turkish |
| Work Placement(s) |
None |
| Objectives of the Course |
| The aim of this course to teach the students main principles, basic rules, to provide knowledge, background and ability to think analytical by comprehending methods and inputs, regulatory and certification systems about organic grape growing from the establishment to the crop harvest, and to set, manage and apply organic grape growing project. |
| Learning Outcomes |
PO |
MME |
| The students who succeeded in this course: |
|
|
| LO-1 |
can learn the share of viticulture products in all exported agricultural products |
PO-
|
Examination
|
| LO-2 |
can understand Vitis Vinfera's morphology. |
PO-
|
Examination
|
| LO-3 |
Suspension of the production and application forms can know |
PO-
|
Examination
|
| LO-4 |
may establish a vineyard. |
PO-
|
Examination
|
| LO-5 |
may have sufficient knowledge and skills about annual care work. |
PO-
|
Examination
|
| LO-6 |
Can take the necessary measures in a organic farming vineyard |
PO-
|
Examination
|
PO: Programme Outcomes
MME:Method of measurement & Evaluation |
| Course Contents |
| Fundamentals of organic viniculture, growing applications, organic methods of pest and disease control for viniculture |
| Weekly Course Content |
| Week |
Subject |
Learning Activities and Teaching Methods |
| 1 |
The origin of vines, viticulture, history, classification of grapes, grape nutritional value. |
presentation |
| 2 |
Vineyards of the world, Turkey's World viticulture and wine-growing place in the national economy |
presentation |
| 3 |
As the agricultural regions of Turkey Viticulture |
presentation |
| 4 |
Morphological structure of the vine, roots, trunk, arms and branches of the introduction |
presentation |
| 5 |
Summer shoots and nodes, flower and fruit clusters, grains and seeds to introduce |
presentation laboratory study |
| 6 |
Ecological requirements of vine: Temperature and rainfall |
presentation |
| 7 |
Ecological requirements of vine: Location, direction and soil requirements |
presentation |
| 8 |
mid-term exam |
|
| 9 |
Reproduction of vines: seed propagation, plant production in unvaccinated and vaccinated |
presentation |
| 10 |
Reproduction of vines: Grafted seedling production |
presentation |
| 11 |
Planning, site selection, variety selection, rootstock selection, planting plan |
presentation |
| 12 |
Vineyard plant: Preparation of the vineyard place, before planting preparation, planting, and maintenance procedures after planting |
presentation, field work |
| 13 |
introduction of major training systems and support systems, ways of pruning |
presentation, field work |
| 14 |
product and regeneration of pruning |
presentation, field work |
| 15 |
summer pruning of vineyards |
presentation, field work |
| 16 |
final exam |
|
| Recommend Course Book / Supplementary Book/Reading |
| 1 |
Biodynamic Wine, Demystified, 180 pp., ISBN: 1934259020 |
| Required Course instruments and materials |
|
