Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S2)

Sylabus przedmiotu CULTIVATION TECHNOLOGY OF CEREALS AND LEGUMES:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom drugiego stopnia
Tytuł zawodowy absolwenta
Obszary studiów
Profil
Moduł
Przedmiot CULTIVATION TECHNOLOGY OF CEREALS AND LEGUMES
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Agroinżynierii
Nauczyciel odpowiedzialny Marek Bury <Marek.Bury@zut.edu.pl>
Inni nauczyciele
ECTS (planowane) 6,0 ECTS (formy) 6,0
Forma zaliczenia zaliczenie Język angielski
Blok obieralny Grupa obieralna

Formy dydaktyczne

Forma dydaktycznaKODSemestrGodzinyECTSWagaZaliczenie
laboratoriaL1 15 1,00,20zaliczenie
zajęcia terenoweT1 5 1,00,20zaliczenie
wykładyW1 30 3,00,20zaliczenie
ćwiczenia audytoryjneA1 15 1,00,40zaliczenie

Wymagania wstępne

KODWymaganie wstępne
W-1Basic knowledge in botany, plant physiology and arable farming

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Students acquire detailed knowledge of the most important crop species, the quality requirements for their products and their crop cultivation techniques

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
ćwiczenia audytoryjne
T-A-1Botany (short characteristics), choice of varieties and methods of sowing, fertilization, indirect and direct control of microbial and pest control, establishment and management of populations of the most important crops (cereals including maize, and grain and perennial legumes.15
15
laboratoria
T-L-1Working with fresh and dried plant material, identification of individual species, knowledge of the seeds, yield structure elements, botanical and plant-based characteristics of important cereals and legume fruits15
15
zajęcia terenowe
T-T-1Vegetation-related surveys (population density, development stages of cereals and legumes, yield share estimate) in a practice (Agricultural Research Station in Lipnik), on the basis of which the management claims and measures for agritechnic (agricultural engineering) are estimated5
5
wykłady
T-W-1Cultivation technology of cereals and legumes (butterflies) includes economic importance, site conditions (soil and climatic conditions) and the detailed cultivation practices (with crop production, stock management, harvest) of all cereals including corn, millet and buckwheat and product quality. Cultivation of pulses and perennial legumes cultivated in Poland and Europe.30
30

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
ćwiczenia audytoryjne
A-A-1Participation in exercises15
A-A-2self study of literature5
A-A-3Preparation for the exam5
A-A-4Preparation and review5
30
laboratoria
A-L-1Participation in laboratories (practical exercises)15
A-L-2Preparation for the detection of seeds and species of the discussed crops10
A-L-3Own work on planting material5
30
zajęcia terenowe
A-T-1Particiipation in field excursions and workshops5
A-T-2Preparation for field excercise5
A-T-3Study of botanical books with regard to the recognition of cereals (differences between wheat, rye, oat,...), legumes (differences between pae, faba beab, soy bean, ...) and accompanying flora (weeds)  20
30
wykłady
A-W-1Participation in exercises30
A-W-2Self-study40
A-W-3Preparation for the exam15
A-W-4consultations5
90

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1Lecture / Multi- media presentations
M-2Demonstration - showing fresh and dried plant materials

Sposoby oceny

KODSposób oceny
S-1Ocena formująca: Identification (detection) of individual plant species
S-2Ocena podsumowująca: Assessment of presentations / projects
S-3Ocena podsumowująca: written exam (Test)

Zamierzone efekty uczenia się - wiedza

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WKSiR_2-_null_W01
The student has knowledge of the importance of cereals and legumes in the economy of Europe and Poland, describes the types of cereals and legumes grown in Europe / world. The student knows the cultivation technique of cereals and legumes. The student knows the ways of development (trends, directions of future use), processing and correct use of the individual plant species
C-1T-W-1M-1S-1, S-3

Zamierzone efekty uczenia się - umiejętności

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WKSiR_2-_null_U01
The student is able to enumerate the principles and importance of the production of cereals and legumes and can choose the appropriate method and technology of cultivation that will achieve the profitability of the production and will not be detrimental to the environment. The student has the ability to correctly classify cereals and legumes. Indicates the yield potential of individual plant species.
C-1T-A-1, T-L-1M-1, M-2S-1, S-3

Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WKSiR_2-_null_K01
The student is aware of the importance and understanding of the agrotechnical aspects of engineering, including its effects on the environment, and the associated decision-making responsibility
C-1T-L-1, T-T-1M-1, M-2S-1

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium oceny
WM-WKSiR_2-_null_W01
The student has knowledge of the importance of cereals and legumes in the economy of Europe and Poland, describes the types of cereals and legumes grown in Europe / world. The student knows the cultivation technique of cereals and legumes. The student knows the ways of development (trends, directions of future use), processing and correct use of the individual plant species
2,0
3,0The student can name and describe the most important types of grain and legumes and he / she can discuss the basic measures for their growing technologies
3,5
4,0
4,5
5,0

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium oceny
WM-WKSiR_2-_null_U01
The student is able to enumerate the principles and importance of the production of cereals and legumes and can choose the appropriate method and technology of cultivation that will achieve the profitability of the production and will not be detrimental to the environment. The student has the ability to correctly classify cereals and legumes. Indicates the yield potential of individual plant species.
2,0
3,0The student can recognize and briefly characterize basic cereals and legumes and the types of grains and seeds
3,5
4,0
4,5
5,0

Kryterium oceny - inne kompetencje społeczne i personalne

Efekt uczenia sięOcenaKryterium oceny
WM-WKSiR_2-_null_K01
The student is aware of the importance and understanding of the agrotechnical aspects of engineering, including its effects on the environment, and the associated decision-making responsibility
2,0
3,0The student is aware of the importance of the agrotechnical aspects of cereal and legumes cultivation, including its environmental impact
3,5
4,0
4,5
5,0

Literatura podstawowa

  1. Rudel T., Schneider L., Uriarte M. et all., Agricultural intensification and changes in cultivated areas, 1970–2005, PNAS, editor William C. Clark, Harvard University, Cambridge, 2009, vol. 106, 49
  2. Shekara P.C., Kumar A., Balasubramani N, Chaudhary B.C., Farmer's handbook on basic agriculture, Desai Fruits & Vegetables Pvt. Ltd., Gujarat, 2015, https://www.manage.gov.in/publications/farmerbook.pdf
  3. AHDB (group work), Wheat growth guide, Agriculture and Horticulture Development Board, Warwickshire, 2017, https://projectblue.blob.core.windows.net/media/Default/Imported%20Publication%20Docs/Wheat%20growth%20guide.pdf
  4. AHDB (group work), Barley growth guide, Agriculture and Horticulture Development Board, Warwickshire, 2017, https://projectblue.blob.core.windows.net/media/Default/Imported%20Publication%20Docs/Barley%20growth%20guide%20130718.pdf

Literatura dodatkowa

  1. AHDB (Team work), Encyclopaedia of arable weeds, Agriculture and Horticulture Development Board, Warwickshire, 2017

Treści programowe - ćwiczenia audytoryjne

KODTreść programowaGodziny
T-A-1Botany (short characteristics), choice of varieties and methods of sowing, fertilization, indirect and direct control of microbial and pest control, establishment and management of populations of the most important crops (cereals including maize, and grain and perennial legumes.15
15

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1Working with fresh and dried plant material, identification of individual species, knowledge of the seeds, yield structure elements, botanical and plant-based characteristics of important cereals and legume fruits15
15

Treści programowe - zajęcia terenowe

KODTreść programowaGodziny
T-T-1Vegetation-related surveys (population density, development stages of cereals and legumes, yield share estimate) in a practice (Agricultural Research Station in Lipnik), on the basis of which the management claims and measures for agritechnic (agricultural engineering) are estimated5
5

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Cultivation technology of cereals and legumes (butterflies) includes economic importance, site conditions (soil and climatic conditions) and the detailed cultivation practices (with crop production, stock management, harvest) of all cereals including corn, millet and buckwheat and product quality. Cultivation of pulses and perennial legumes cultivated in Poland and Europe.30
30

Formy aktywności - ćwiczenia audytoryjne

KODForma aktywnościGodziny
A-A-1Participation in exercises15
A-A-2self study of literature5
A-A-3Preparation for the exam5
A-A-4Preparation and review5
30
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1Participation in laboratories (practical exercises)15
A-L-2Preparation for the detection of seeds and species of the discussed crops10
A-L-3Own work on planting material5
30
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - zajęcia terenowe

KODForma aktywnościGodziny
A-T-1Particiipation in field excursions and workshops5
A-T-2Preparation for field excercise5
A-T-3Study of botanical books with regard to the recognition of cereals (differences between wheat, rye, oat,...), legumes (differences between pae, faba beab, soy bean, ...) and accompanying flora (weeds)  20
30
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1Participation in exercises30
A-W-2Self-study40
A-W-3Preparation for the exam15
A-W-4consultations5
90
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WKSiR_2-_null_W01The student has knowledge of the importance of cereals and legumes in the economy of Europe and Poland, describes the types of cereals and legumes grown in Europe / world. The student knows the cultivation technique of cereals and legumes. The student knows the ways of development (trends, directions of future use), processing and correct use of the individual plant species
Cel przedmiotuC-1Students acquire detailed knowledge of the most important crop species, the quality requirements for their products and their crop cultivation techniques
Treści programoweT-W-1Cultivation technology of cereals and legumes (butterflies) includes economic importance, site conditions (soil and climatic conditions) and the detailed cultivation practices (with crop production, stock management, harvest) of all cereals including corn, millet and buckwheat and product quality. Cultivation of pulses and perennial legumes cultivated in Poland and Europe.
Metody nauczaniaM-1Lecture / Multi- media presentations
Sposób ocenyS-1Ocena formująca: Identification (detection) of individual plant species
S-3Ocena podsumowująca: written exam (Test)
Kryteria ocenyOcenaKryterium oceny
2,0
3,0The student can name and describe the most important types of grain and legumes and he / she can discuss the basic measures for their growing technologies
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WKSiR_2-_null_U01The student is able to enumerate the principles and importance of the production of cereals and legumes and can choose the appropriate method and technology of cultivation that will achieve the profitability of the production and will not be detrimental to the environment. The student has the ability to correctly classify cereals and legumes. Indicates the yield potential of individual plant species.
Cel przedmiotuC-1Students acquire detailed knowledge of the most important crop species, the quality requirements for their products and their crop cultivation techniques
Treści programoweT-A-1Botany (short characteristics), choice of varieties and methods of sowing, fertilization, indirect and direct control of microbial and pest control, establishment and management of populations of the most important crops (cereals including maize, and grain and perennial legumes.
T-L-1Working with fresh and dried plant material, identification of individual species, knowledge of the seeds, yield structure elements, botanical and plant-based characteristics of important cereals and legume fruits
Metody nauczaniaM-1Lecture / Multi- media presentations
M-2Demonstration - showing fresh and dried plant materials
Sposób ocenyS-1Ocena formująca: Identification (detection) of individual plant species
S-3Ocena podsumowująca: written exam (Test)
Kryteria ocenyOcenaKryterium oceny
2,0
3,0The student can recognize and briefly characterize basic cereals and legumes and the types of grains and seeds
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WKSiR_2-_null_K01The student is aware of the importance and understanding of the agrotechnical aspects of engineering, including its effects on the environment, and the associated decision-making responsibility
Cel przedmiotuC-1Students acquire detailed knowledge of the most important crop species, the quality requirements for their products and their crop cultivation techniques
Treści programoweT-L-1Working with fresh and dried plant material, identification of individual species, knowledge of the seeds, yield structure elements, botanical and plant-based characteristics of important cereals and legume fruits
T-T-1Vegetation-related surveys (population density, development stages of cereals and legumes, yield share estimate) in a practice (Agricultural Research Station in Lipnik), on the basis of which the management claims and measures for agritechnic (agricultural engineering) are estimated
Metody nauczaniaM-1Lecture / Multi- media presentations
M-2Demonstration - showing fresh and dried plant materials
Sposób ocenyS-1Ocena formująca: Identification (detection) of individual plant species
Kryteria ocenyOcenaKryterium oceny
2,0
3,0The student is aware of the importance of the agrotechnical aspects of cereal and legumes cultivation, including its environmental impact
3,5
4,0
4,5
5,0