1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. ÇAL VOCATIONAL SCHOOL
  3. FOOD PROCESSING DEPARTMENT
  4. 765 WINE PRODUCTION TECHNOLOGY
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
SUT 203AMPELOGRAFI2 + 13rd Semester 

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective To teach according to the characteristics of grape varieties which are separated from each other
Course Content Issues to be considered about variety and practical processing
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Understanding the qualities that distinguish between varieties
2Learning about grape varieties and its ampelographic properties
3Understandig of varieties diffrences at the practice

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17PO 18PO 19PO 20
LO 0012 1 41 5     3      
LO 0022 2 52 5     4      
LO 0031 2 52 5     4      
Sub Total5 5 145 15     11      
Contribution20205205000004000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14114
Mid-terms11515
Final examination12020
Total Work Load

ECTS Credit of the Course





91
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2013-2014 Fall1AYSEL YEŞİLYURT ER
Details 2012-2013 Fall1AYSEL YEŞİLYURT ER
Details 2011-2012 Fall1AYSEL YEŞİLYURT ER


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
SUT 203 AMPELOGRAFI 2 + 1 1 Turkish 2013-2014 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Asts. Prof. Dr. AYSEL YEŞİLYURT ER ayer@pau.edu.tr ÇAMYO B0002 %
Goals To teach according to the characteristics of grape varieties which are separated from each other
Content Issues to be considered about variety and practical processing
Topics
WeeksTopics
1 The origin of grapevine and classification of grapes
2 Systematic of grapevine
3 Commonly used rootstocks and varieties
4 Commonly used rootstocks and varieties
5 Definition of ampelography, overview to the ampelography
6 Ampelography methods
7 Mid-term exam
8 Studied organs in ampelograpy and describe of their features to cause diversity
9 Studied organs in ampelograpy and describe of their features to cause diversity
10 Studied organs in ampelograpy and describe of their features to cause diversity
11 Ampelographic features according to rootstocks
12 Ampelographic features according to variety
13 Ampelographic features according to variety
14 General review
Materials
Materials are not specified.
Resources
ResourcesResources Language
Genel Bağcılık: H.Çelik, Y.S.Ağaoğlu, Y.Fidan, B.Marasalı, G.SöylemezoğluTürkçe
Çeşit Kataloğu: H.ÇelikTürkçe
Ampelografi: N.OramanTürkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam30Midterm Exam
Homework20Homework
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes