VEGETABLE PRODUCTION

Course ID: POG-SE>VP2
Course title: VEGETABLE PRODUCTION
Semester: 7 / Winter
ECTS: 4
Lectures/Classes: 15 / 30 hours
Field of study: Horticulture
Study cycle: 1st cycle
Type of course: compulsory
Prerequisites:
Contact person:
Short description: Biology, nutritional value, suitability of recommended cultivars in growing for different purposes, methods of cultivation and harvest as well as storage conditions. The special attention will be paid on cultivation the most important species in the open field and in protected conditions with the use of different mediums.
Full description: There are provided the information about the most important vegetable species cultivated in the open field, belonging to the following groups: Cole crops, the other Brassica crop , root crops, bulb crops, leafy vegetables, Solanaceus vegetables, Cucurbita vegetables, Legume vegetables perennial vegetables. The subject of discussion will be the origin, biology nutritional value, economical meaning. Soil and climatic requirements, fertilization, choice of cultivar, methods of cultivation, plant protection against diseases, pests and weeds, harvest and postharvest treatment. In cultivation of vegetables in protected condition there is discussed the kind of substrate used, term and methods of growing in greenhouses or plastic tunnels, microclimate optimization, plant management, harvest and postharvest treatment.
Bibliography: 1. Rubatzky V.S., Yamaguchi M., World vegetables principles, production and nutritive values. Chapman and Hall. New York. 1996. 2. Swiader J., Ware G., McCollum J. 2002. Producing Vegetable Crops Fifth ed. Interstate Publishers Inc. and Materials from lectures and exercises
Learning outcomes: Knowledge Student acquires knowledge about climatic and soil requirements for vegetables, methods of their propagation, cultivation, plant protection, harvest and storage. He is able planning cultivation method for different vegetable species in field and protected conditions taking into consideration the environmental and economical factors (01- W15, 01- W17) Skills Student acquires the ability to select the cultivar of particular vegetable species best suitable for the specific aim of production and the most efficient and environmental friendly methods of plant production, including fertilization , irrigation and protection against diseases, pests and weeds. One can determine the proper term of harvest and postharvest treatment. (01-U05, 01-U06)) Social competences After completing the course student is able to run the modern farm specializing in vegetable crops production. Depending on actual situation on the market one can be able to undertake different growing systems of vegetable crops in the open field and in protected conditions: conventional, integrated or proecological production. (01-K03, 01-K04)
Assessment methods and assessment criteria: grade obtained at classes (40%) + grade obtained at lectures (60%) Written colloquium from material provided in lectures and classes skills assessment execution of sowing seeds and seedlings quilting, assessment of quality seedlings, vegetable reproduction, description of the type of greenhouses and heating system (performance report) individual work and team activity and discussion in the classroom

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