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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | BT-1021 | MEDICINAL AND AROMATIC PLANTS | Elective | 1 | 1 | 3 |
| | Level of Course Unit | | Short Cycle | | Objectives of the Course | | This course aims to: having an economic value in the food, pharmaceutical and cosmetic industry Medicinal and Aromatic Plants of biological, ecological, genetic, and systematic characteristics, cultivation, collection of nature and protection, to be provided, production is to give information about the uses and benefits. | | Name of Lecturer(s) | | Lecturer Selcan TAŞCI | | Learning Outcomes | | 1 | Get information about types of Medicinal and Aromatic Plants | | 2 | Know the area to be used | | 3 | Has knowledge about farming | | 4 | Know the utilized portion | | 5 | Recognize the stages of endemic plant species and knows taking culture. |
| | Mode of Delivery | | Formal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | This course: Medicinal and Aromatic Plants of Turkey and its place in the world economy and its importance, history, uses, utilized portions, of the culture, tea, sage, lemon balm, thyme, mint, rosemary, hemp, flax, coriander, parsley, poppy, nigella, saffron, dill, orchid, anise, fennel, plant characteristics and uses of important species such as sumac, includes topics such as economic role and importance. | | Weekly Detailed Course Contents | |
| 1 | Medicinal and Aromatic Plants of Turkey and its place in the world economy and its importance | | | | 2 | Used areas, utilized components, the reasons for use as medicaments | | | | 3 | Causes of the culture, and stages | | | | 4 | Tea, Sage (plant characteristics, systematic, climatic conditions, agriculture, utilized portions of areas) | | | | 5 | lemon balm, thyme | | | | 6 | mint, rosemary | | | | 7 | hemp, flax | | | | 8 | coriander, parsley | | | | 9 | Mid-term (mid-term exam) | | | | 10 | poppy, nigella | | | | 11 | saffron, dill | | | | 12 | orchid, anise | | | | 13 | fennel, sumac | | | | 14 | licorice,hop | | | | 15 | General Review | | | | 16 | Final (Final Examination) | | |
| | Recommended or Required Reading | | Doc. Dr. Hakan Turhan, Medicinal and Aromatic Plants, ÇOMÜ | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 1 | 1 | | Attending Lectures | 15 | 2 | 30 | | Seminar | 2 | 1 | 2 | | Self Study | 5 | 4 | 20 | | Individual Study for Mid term Examination | 1 | 12 | 12 | | Individual Study for Final Examination | 1 | 14 | 14 | | Homework | 3 | 4 | 12 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | | | | | | | 3 | | | | | | 5 | 4 | | LO2 | | | | | | | 3 | | | | | | 5 | 4 | | LO3 | | | | | | | 3 | | | | | | 5 | 4 | | LO4 | | | | | | | 3 | | | | | | 5 | 4 | | LO5 | | | | | | | 3 | | | | | | 5 | 4 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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| Yozgat Bozok University, Yozgat / TURKEY • Tel (pbx): +90 354 217 86 01 • e-mail: uo@bozok.edu.tr |
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