Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S3)

Sylabus przedmiotu EDIBLE FLOWERS:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom trzeciego stopnia
Stopnień naukowy absolwenta
Obszary studiów studia trzeciego stopnia
Profil
Moduł
Przedmiot EDIBLE FLOWERS
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Ogrodnictwa
Nauczyciel odpowiedzialny Monika Grzeszczuk <Monika.Grzeszczuk@zut.edu.pl>
Inni nauczyciele
ECTS (planowane) 5,0 ECTS (formy) 5,0
Forma zaliczenia egzamin Język angielski
Blok obieralny Grupa obieralna

Formy dydaktyczne

Forma dydaktycznaKODSemestrGodzinyECTSWagaZaliczenie
wykładyW1 20 3,00,62egzamin
laboratoriaL1 20 2,00,38zaliczenie

Wymagania wstępne

KODWymaganie wstępne
W-1Basic knowledge of horticultural crops

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Providing knowledge of edible flower species and methods of their cultivation
C-2Providing knowledge of biological value of edible flowers
C-3Providing knowledge of processing and storage methods of edible flowers

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
laboratoria
T-L-1Biologically active compounds of edible flowers. Methods of storage and processing edible flowers20
20
wykłady
T-W-1Characteristics of the main species of edible flowers5
T-W-2Growing methods of edible flowers5
T-W-3Methods of storage and processing edible flowers5
T-W-4Culinary usage of edible flowers in different cuisines of the world5
20

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1Performance in laboratories20
A-L-2Preparation for the laboratory analyses5
A-L-3Homework assignments5
A-L-4Compiling laboratory analysis results5
A-L-5Reading recommended literature10
A-L-6Report writing10
A-L-7Participation in consultations5
60
wykłady
A-W-1Performance in lectures20
A-W-2Preparation for conversational lecture10
A-W-3Reading recommended literature40
A-W-4Preparation for the exam15
A-W-5Participation in consultations5
90

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1Lecture / multi-media presentation
M-2Discussion
M-3Completion of the assignments
M-4Laboratory exercises
M-5Interpretative analysis of the laboratory exercise results
M-6Project method / report
M-7Conversational lecture
M-8Demonstration - Presentation of the collection of edible flower species at the Department of Horticulture WUT

Sposoby oceny

KODSposób oceny
S-1Ocena formująca: Performance in lectures and laboratories
S-2Ocena formująca: Assessment of the participation in the conversational lecture
S-3Ocena formująca: Assessment of the participation in the discussion
S-4Ocena podsumowująca: Written exam
S-5Ocena formująca: Assessment of the homework assignments
S-6Ocena formująca: Assessment of laboratory work skills
S-7Ocena podsumowująca: Report

Zamierzone efekty uczenia się - wiedza

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla dyscyplinyOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WKSiR_3-_null_W01
Student has knowledge of the main edible flower species, methods of their cultivation, storage and processing
C-1, C-3T-L-1, T-W-3, T-W-1, T-W-4, T-W-2M-6, M-4, M-5, M-8, M-1, M-7, M-3, M-2S-5, S-6, S-3, S-1, S-4, S-2, S-7
WM-WKSiR_3-_null_W02
Student has knowledge of biological value of edible flowers
C-2T-L-1, T-W-1M-6, M-4, M-5, M-1, M-3, M-2S-5, S-6, S-3, S-1, S-4, S-7

Zamierzone efekty uczenia się - umiejętności

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla dyscyplinyOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WKSiR_3-_null_U01
Student has skills to adjust the specific methods of storage and processing to the particular species of edible flowers
C-1, C-3T-L-1, T-W-3, T-W-1, T-W-4M-6, M-4, M-5, M-1, M-7, M-3, M-2S-5, S-6, S-3, S-1, S-4, S-2, S-7

Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla dyscyplinyOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WKSiR_3-_null_K01
Student is aware of the importance of increasing the horticultural crop assortment and introducing new technologies supporting the nutritional and pro-health value of food
C-1, C-2, C-3T-L-1, T-W-3, T-W-1, T-W-4, T-W-2M-6, M-4, M-5, M-1, M-3, M-2S-5, S-6, S-3, S-1, S-4, S-7

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium oceny
WM-WKSiR_3-_null_W01
Student has knowledge of the main edible flower species, methods of their cultivation, storage and processing
2,0
3,0Student has basic knowledge of the main edible flower species, methods of their cultivation, storage and processing
3,5
4,0
4,5
5,0
WM-WKSiR_3-_null_W02
Student has knowledge of biological value of edible flowers
2,0
3,0Student has basic knowledge of biological value of edible flowers
3,5
4,0
4,5
5,0

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium oceny
WM-WKSiR_3-_null_U01
Student has skills to adjust the specific methods of storage and processing to the particular species of edible flowers
2,0
3,0Student has skills to adjust the specific methods of storage and processing to the main species of edible flowers
3,5
4,0
4,5
5,0

Kryterium oceny - inne kompetencje społeczne i personalne

Efekt uczenia sięOcenaKryterium oceny
WM-WKSiR_3-_null_K01
Student is aware of the importance of increasing the horticultural crop assortment and introducing new technologies supporting the nutritional and pro-health value of food
2,0
3,0Student is generally aware of the importance of increasing the horticultural crop assortment and introducing new technologies supporting the nutritional and pro-health value of food
3,5
4,0
4,5
5,0

Literatura podstawowa

  1. Creasy R., The edible flower garden, Periplus Editions (HK) Ltd., Boston, 1999
  2. Roberts M., 100 Edible & Healing Flowers, Struik Nature, Cape Town, South Africa, 2014

Literatura dodatkowa

  1. Brown K., Edible flowers, Aquamarine, United Kingdom, 2011
  2. Picó Y., Chemical analysis of food. Techniques and applications, Elsevier, USA, 2012, 1st Ed.

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1Biologically active compounds of edible flowers. Methods of storage and processing edible flowers20
20

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Characteristics of the main species of edible flowers5
T-W-2Growing methods of edible flowers5
T-W-3Methods of storage and processing edible flowers5
T-W-4Culinary usage of edible flowers in different cuisines of the world5
20

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1Performance in laboratories20
A-L-2Preparation for the laboratory analyses5
A-L-3Homework assignments5
A-L-4Compiling laboratory analysis results5
A-L-5Reading recommended literature10
A-L-6Report writing10
A-L-7Participation in consultations5
60
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1Performance in lectures20
A-W-2Preparation for conversational lecture10
A-W-3Reading recommended literature40
A-W-4Preparation for the exam15
A-W-5Participation in consultations5
90
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WKSiR_3-_null_W01Student has knowledge of the main edible flower species, methods of their cultivation, storage and processing
Cel przedmiotuC-1Providing knowledge of edible flower species and methods of their cultivation
C-3Providing knowledge of processing and storage methods of edible flowers
Treści programoweT-L-1Biologically active compounds of edible flowers. Methods of storage and processing edible flowers
T-W-3Methods of storage and processing edible flowers
T-W-1Characteristics of the main species of edible flowers
T-W-4Culinary usage of edible flowers in different cuisines of the world
T-W-2Growing methods of edible flowers
Metody nauczaniaM-6Project method / report
M-4Laboratory exercises
M-5Interpretative analysis of the laboratory exercise results
M-8Demonstration - Presentation of the collection of edible flower species at the Department of Horticulture WUT
M-1Lecture / multi-media presentation
M-7Conversational lecture
M-3Completion of the assignments
M-2Discussion
Sposób ocenyS-5Ocena formująca: Assessment of the homework assignments
S-6Ocena formująca: Assessment of laboratory work skills
S-3Ocena formująca: Assessment of the participation in the discussion
S-1Ocena formująca: Performance in lectures and laboratories
S-4Ocena podsumowująca: Written exam
S-2Ocena formująca: Assessment of the participation in the conversational lecture
S-7Ocena podsumowująca: Report
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student has basic knowledge of the main edible flower species, methods of their cultivation, storage and processing
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WKSiR_3-_null_W02Student has knowledge of biological value of edible flowers
Cel przedmiotuC-2Providing knowledge of biological value of edible flowers
Treści programoweT-L-1Biologically active compounds of edible flowers. Methods of storage and processing edible flowers
T-W-1Characteristics of the main species of edible flowers
Metody nauczaniaM-6Project method / report
M-4Laboratory exercises
M-5Interpretative analysis of the laboratory exercise results
M-1Lecture / multi-media presentation
M-3Completion of the assignments
M-2Discussion
Sposób ocenyS-5Ocena formująca: Assessment of the homework assignments
S-6Ocena formująca: Assessment of laboratory work skills
S-3Ocena formująca: Assessment of the participation in the discussion
S-1Ocena formująca: Performance in lectures and laboratories
S-4Ocena podsumowująca: Written exam
S-7Ocena podsumowująca: Report
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student has basic knowledge of biological value of edible flowers
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WKSiR_3-_null_U01Student has skills to adjust the specific methods of storage and processing to the particular species of edible flowers
Cel przedmiotuC-1Providing knowledge of edible flower species and methods of their cultivation
C-3Providing knowledge of processing and storage methods of edible flowers
Treści programoweT-L-1Biologically active compounds of edible flowers. Methods of storage and processing edible flowers
T-W-3Methods of storage and processing edible flowers
T-W-1Characteristics of the main species of edible flowers
T-W-4Culinary usage of edible flowers in different cuisines of the world
Metody nauczaniaM-6Project method / report
M-4Laboratory exercises
M-5Interpretative analysis of the laboratory exercise results
M-1Lecture / multi-media presentation
M-7Conversational lecture
M-3Completion of the assignments
M-2Discussion
Sposób ocenyS-5Ocena formująca: Assessment of the homework assignments
S-6Ocena formująca: Assessment of laboratory work skills
S-3Ocena formująca: Assessment of the participation in the discussion
S-1Ocena formująca: Performance in lectures and laboratories
S-4Ocena podsumowująca: Written exam
S-2Ocena formująca: Assessment of the participation in the conversational lecture
S-7Ocena podsumowująca: Report
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student has skills to adjust the specific methods of storage and processing to the main species of edible flowers
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WKSiR_3-_null_K01Student is aware of the importance of increasing the horticultural crop assortment and introducing new technologies supporting the nutritional and pro-health value of food
Cel przedmiotuC-1Providing knowledge of edible flower species and methods of their cultivation
C-2Providing knowledge of biological value of edible flowers
C-3Providing knowledge of processing and storage methods of edible flowers
Treści programoweT-L-1Biologically active compounds of edible flowers. Methods of storage and processing edible flowers
T-W-3Methods of storage and processing edible flowers
T-W-1Characteristics of the main species of edible flowers
T-W-4Culinary usage of edible flowers in different cuisines of the world
T-W-2Growing methods of edible flowers
Metody nauczaniaM-6Project method / report
M-4Laboratory exercises
M-5Interpretative analysis of the laboratory exercise results
M-1Lecture / multi-media presentation
M-3Completion of the assignments
M-2Discussion
Sposób ocenyS-5Ocena formująca: Assessment of the homework assignments
S-6Ocena formująca: Assessment of laboratory work skills
S-3Ocena formująca: Assessment of the participation in the discussion
S-1Ocena formująca: Performance in lectures and laboratories
S-4Ocena podsumowująca: Written exam
S-7Ocena podsumowująca: Report
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student is generally aware of the importance of increasing the horticultural crop assortment and introducing new technologies supporting the nutritional and pro-health value of food
3,5
4,0
4,5
5,0