| 1 | Be able to learn the importance of food legume crop cultivation for the preservation and improvement of soil efficiency and also for crop rotation; |
| 2 | Be able to know morphological and agronomic characteristics of food legume crops; |
| 3 | Be able to know formation of nodules on the roots at legume cultivated fields and physical and chemical soil properties for the optimum nitrogen fixation; |
| 4 | Be able to comprehend the importance of inoculation at legume cultivation in Turkey; |
| 5 | Be able to know soil and climate requirements of food legume crops and suitable regions for ideal cultivation; |
| 6 | Be able to know food legume crops (lentil, chickpea, bean, faba bean, pea and cowpea) cultivation; |
| 7 | Be able to give information to the producers about providing material, production process and about marketing of food legume crops; |
| 8 | Be able to incorparate food legume crops into region production pattern; |