PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
TAB 222	RATING OF SPICES AND STIMULANT CROPS	3 + 0	4th Semester	4

COURSE DESCRIPTION

Course Level	Associate's Degree
Course Type	Elective
Course Objective	Importance of utilization spices crops and production methods, stimulant crops and derived effective subtances, systematics of spices and stimulant crops will be introduced to students at this lecture.
Course Content	Definition of spices, characteristics of spices, substance derivation methods, nutritional value, quality control and standardization, trade of spices in the world, systematics of spices, spices crops, definition of stimulant crops, characteristics of stimulant crops, substance derivation methods, nutritional value, quality control and standardization, trade of stimulant crops in the world, systematics of stimulant crops, stimulant crops,
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Capability to define spices crops derived substances.
2	Capabiltiy of substance derivation methods of spices plants.
3	Capability to understand spices and stimulant crops systematic.
4	Capability to recognize spices and stimulant crops and characteristics.
5	Learning derived effective substances from stimulant crops.
6	Learning economic importance of spices and stimulant crops.

COURSE'S CONTRIBUTION TO PROGRAM

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	2	28
Assignments	2	7	14
Mid-terms	1	8	8
Final examination	1	12	12
Total Work Load ECTS Credit of the Course			104 4

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
TAB 222	RATING OF SPICES AND STIMULANT CROPS	3 + 0	1	Turkish	2023-2024 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Lecturer BETÜL PAK	bpak@pau.edu.tr		TMYO B0101	%

Goals		Importance of utilization spices crops and production methods, stimulant crops and derived effective subtances, systematics of spices and stimulant crops will be introduced to students at this lecture.
Content		Definition of spices, characteristics of spices, substance derivation methods, nutritional value, quality control and standardization, trade of spices in the world, systematics of spices, spices crops, definition of stimulant crops, characteristics of stimulant crops, substance derivation methods, nutritional value, quality control and standardization, trade of stimulant crops in the world, systematics of stimulant crops, stimulant crops,

Topics

Weeks	Topics
1	Importance of utalization spices crops
2	Production methods
3	Stimulant crops
4	Effective subtances
5	Systematics of utalization species and stimulant crops
6	Trading of spices and pleasure crops
7	Nutritional value
8	Spice and taste plants in Turkey
9	Manufacture of spices and specialties
10	Midterm exam
11	Spice and taste plants in the World
12	Evaluation of spices and pleasure plants in terms of economy
13	Use of spices and pleasure plants by local people
14	General evaluation and discussion

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student