1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. ÇAL VOCATIONAL SCHOOL
  3. CROP AND ANIMAL PRODUCTION DEPARTMENT
  4. 767 ORGANIC AGRICULTURE
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
ORT 216 AFTER HARVEST IN ORGANIC PRODUCTS2 + 24th Semester4

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective Be able to use organic product preservation techniques and marketing methods
Course Content Information about organic product preservation techniques and marketing methods will be given.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1To be able to apply post-harvest preservation processes (Washing, Sorting, Packaging, Storage etc.)
2To have information about preservation techniques of organic products
3To have general information about marketing

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 20PO 21
LO 001                     
LO 002                     
LO 003                     
Sub Total                     
Contribution000000000000000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14456
Assignments11010
Mid-terms11414
Final examination12424
Total Work Load

ECTS Credit of the Course





104

4
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2021-2022 Spring1EZGİ OKAN ARIKAN
Details 2020-2021 Spring1EZGİ OKAN ARIKAN
Details 2019-2020 Spring1EZGİ OKAN ARIKAN


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
ORT 216 AFTER HARVEST IN ORGANIC PRODUCTS 2 + 2 1 Turkish 2021-2022 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer EZGİ OKAN ARIKAN eokan@pau.edu.tr ÇAMYO B0002 %70
Goals Be able to use organic product preservation techniques and marketing methods
Content Information about organic product preservation techniques and marketing methods will be given.
Topics
WeeksTopics
1 Fresh Fruit and Vegetable Production in the World
2 Fresh Fruit and Vegetable Trade in the World
3 Post-Harvest Losses in the World
4 Post-Harvest Losses in Turkey
5 Pre-harvest Factors on Quality and Product Losses of Post-Harvest Fresh Fruits and Vegetables
6 Pre-harvest Factors on Quality and Product Losses of Post-Harvest Fresh Fruits and Vegetables
7 Fresh Fruits and Vegetables at Harvest
8 Fresh Fruits and Vegetables at Harvest
9 Storage of fruits and vegetables
10 Storage of fruits and vegetables
11 Types of packaging and packaging materials
12 Marketing of fresh fruit and vegetables in Turkey
13 Marketing of fresh fruit and vegetables in Turkey
14 Topic repetition
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam50Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes