FIELD VEGETABLE CROP PRODUCTION II
| Title | ΕΙΔΙΚΗ ΛΑΧΑΝΟΚΟΜΙΑ ΙΙ / FIELD VEGETABLE CROP PRODUCTION II |
| Code | Ν526Ε |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 1st / Undergraduate |
| Teaching Period | Spring |
| Common | Yes |
| Status | Active |
| Course ID | 420001979 |
Programme of Study: UPS School of Agriculture (2011-today)
Registered students: 86
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Elective Courses belonging to the other | Spring | - | 5 |
| FYTIKĪS PARAGŌGĪS | Elective Course belonging to the selected specialization (Elective Specialization Course) | Spring | - | 5 |
| Academic Year | 2018 – 2019 |
| Class Period | Spring |
| Faculty Instructors |
|
| Weekly Hours | 3 |
| Total Hours | 39 |
| Class ID | 600120742
|
Class Schedule
| Building | Γεωπονίας & Δασολογίας |
| Floor | Όροφος 1 |
| Hall | ΑΜΦΙΘΕΑΤΡΟ Α (35) |
| Calendar | Monday 17:00 to 20:00 |
Type of the Course
- Scientific Area
Course Category
Specific Foundation / Core
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600120742
- Other 1:
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
- English (Examination)
Prerequisites
General Prerequisites
Do not exist
Learning Outcomes
Following the successful completion of the class, student will:
• be aware of the morphological characteristics of vegetable crops with minimal economic importance in Greece
• learn the requirments of their cultivation
• be familiarized with the required cultural practices.
General Competences
- Apply knowledge in practice
- Make decisions
- Work autonomously
- Work in teams
- Work in an interdisciplinary team
- Generate new research ideas
- Design and manage projects
- Respect natural environment
Course Content (Syllabus)
Morphological characteristics, requirements in climate, soil and nutrients, crop establishment, cultural practices, harvest, quality, nutritional value and postharvest handling of products of field vegetables: eggplant, zuccini, garlic, leek, cabbage, Brussel sprouts, cauliflower, broccoli, spinach, parsley, beetroot, turnip, radish, okra, artichoke, rocket, dill, parsley, endive, spiny chicory, raddichio as well as mushrooms.
Keywords
Vegetable Crops, Field Vegetable Crops
Educational Material Types
- Slide presentations
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Course Teaching
- Use of ICT in Communication with Students
Description
Powerpoint
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 52 | 1.9 | ✓ | ||
| Fieldwork | 30 | 1.1 | ✓ | ||
| Reading Assigment | 30 | 1.1 | ✓ | ✓ | |
| Tutorial | 20 | 0.7 | ✓ | ✓ | |
| Field trips and participation in conferences / seminars / activities | 5 | 0.2 | |||
| Exams | 3 | 0.1 | ✓ | ||
| Total | 140 | 5 |
Student Assessment
Description
Written exams
Student Assessment methods
- Written Exam with Multiple Choice Questions (Summative)
Bibliography
Course Bibliography (Eudoxus)
Δεν υπάρχει
Additional bibliography for study
Decoteau D.R., 2000. Vegetable Crops. Prentice-Hall, Inc., Upper Saddle River, New Jersey, 464 pp.
Ολύμπιος Χ., 2015. Η Τεχνική της Καλλιέργειας των Υπαίθριων Κηπευτικών. Εκδόσεις Σταμούλης, Αθήνα.
Last Update
29-01-2019