• Türkçe
  • English
Course Code: 
CULA 418
Course Type: 
Area Elective
P: 
2
Lab: 
0
Credits: 
3
ECTS: 
6
Course Language: 
İngilizce
Course Objectives: 
This course aimed to increase the knowledge of students in basic principles of culinary herbs with lectures and complementary greenhouse applications.
Course Content: 

This course aimed to increase the knowledge of students on basic principles of how to grow edible herbs. The students will experimentally be involved in growing simple herbs in a greenhouse and then the grown herbs will be used during cooking application in laboratory kitchen.

Vertical Tabs

Course Flow

Week Topics Study Materials
1 Introduction to culinary herbs  
2 Ecologic factors for herbs  
3 Soil Structure, basic soil types  
4 Fertilizer and irrigation of herbs    
5 Designing and planning a herb garden and container garden  
6 Most commonly grown varieties  
7 Midterm  
8 Most commonly grown varieties  
9 Technical Trip   
10 Greenhouse practice   
11 Greenhouse practice   
12 Identify common types of culinary herbs and botanical names of herbs  
13 Identify common types of culinary herbs and botanical names of herbs  
14 Term Project  

 

Recommended Sources

Textbook        Handouts
Additional Resources
  1. Jekka Mcvicar, 2004, Herbs London: Dorling Kindersley Limited,.
  2. James A. Fizzell, 2001, The Midwest Fruit and Vegetable Book. United Stades Of America:Cool Spring Press
  3. Richard Bird, 2007, The Fruits & Vegetable Gardener.,  London

 

Assessment

IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 25
Assignment 1 25
Total   50
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE   50
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE   50
Total   100