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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS TAR 4210 PROFESSIONAL PRACTICE ELECTIVE 1 1 0 2

Offered By

Agricultural Management

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

DOCTOR DILEK YÜCEL ENGINDENIZ

Offered to

Agricultural Management (Evening) Agricultural Management

Course Objective

In this course, it is aimed that students overcome information deficiency related to their vocation and field, make a vision. In addition, it is aimed that follow current information with presantations related to agriculture sector, vocational visits and invitations for authorities and managers of agriculture and food sectors to college.

Learning Outcomes of the Course Unit

1   Being able to state the basic information related to agricultural management. 2   Being able to overview the research related to agricultural management. 3   Being able to investigate the vocation in detail. 4   Being able to state the sufficient vocational knowledge. 5   Being able to development the effective communication techniques.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Information for the professional practice course to entry, explanation of contents of the course: provide a description of the studies in the course of research topic sand the possibility of sharing and discussion of the students' presentation. 2 Fruit and vegetable technology: student presentations, discussions, technical tripto the institutions concerned 3 Fruit and vegetable technology: to invitere presentatives of the relevant sector sections, question and answer 4 Evaluation reports preparedby the students, elimination of missing information 5 Cereal technology: student presentations, discussion and technical tripto the institution sconcerned 6 Cereal technology: to inviterepresentatives of there levant sector sections, question and answer, and evaluation reports prepared by the students, elimination of missinginformation 7 Cereal technology: to inviterepresentatives of there levant sector sections, question and answer, and evaluation reports prepared by the students, 8 Midtermexam 9 Dairy and meat products technology: student presentations, discussions, technical tripto the institutions concerned 10 Dairy and meat products technology:to inviter epresentatives of the relevant sector sections, question and answer 11 Evaluation reports preparedby the students, elimination of missing information 12 Agricultural cooperatives-loans-Banks: to inviterepresentatives of the relevant section, question and answer, report preparation 13 Agricultural consulting firms: to invitere presentatives of the relevantsection, question and answer, report preparation 14 Pesticide and fertilizer dealers: To invitere presentatives of the relevantsection, question and answer, report preparation

Recomended or Required Reading

Lecture notes, theuse of a database, journalscan

Planned Learning Activities and Teaching Methods

1. Presentation 2. Question-Answer 3. Active Participation

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FN Final 3 FCG FINAL COURSE GRADE VZ*0.40 + FN* 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) VZ*0.40 + BUT* 0.60

Further Notes About Assessment Methods

None

Assessment Criteria

Mid-termexamand final exam to measure learning outcomes

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 1 14 Tutorials 14 1 14 Preparation for midterm exam 1 14 14 Preparation for final exam 1 5 5 Preparing presentations 1 5 5 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 54

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 PO.13 PO.14 PO.15 LO.1 1 1 LO.2 1 1 LO.3 1 1 LO.4 1 1 LO.5 1 1 1