ECTS
ECTS Course Catalogue
Course details
Course code: RRSS10131o14Semester: 2014/2015 winter
Name: Crop Production II
Major: Agriculture
Study Type: first cycle
Course type: compulsory
Study Semester: 7
ECTS points: 4
Hours (Lectures / Tutorials / Other): 15 / 30 / 0
Lecturer: prof. dr hab. Józef Sowiński
Language of instruction: Polish / English
Learning outcomes: Learning outcomes and competences: Students have a theoretical knowledge and practical skills to select optimally crop species from legumes and industrial group according to crop production technology, agro-ecological conditions and farm machine resources. Knowledge: If the student successfully passes the course, he/she is ready to design a crop production technology for legumes and industrial species group. Skills: He/she recognize legumes and industrial crops at different growing stage. He/she be able to plane tillage treatment and calculate amount and type of production goods for legumes and industrial crops. He/she has skills to select crop species for different environment and economic conditions.
Competences: Personal and social competences: He/she obey occupational safety and health at using production goods (fertlizers and chemicals) and at operation on agricultural machinery. Display responsibility for workers and equipment operated on field.
Prerequisites: Prerequisites: Botany, Soil sciences, Agricultural chemistry, Soil and Plant Management
Course content: Course contents: The historical and economical role of field crops, biology of crop species, sowing, seeding, management and harvest of crop plants, major issues on crop storing.
Recommended literature: Recommended literature: Jasińska Z., Kotecki A. 2003. Szczegółowa uprawa roślin. Wyd. AR Wrocław Benton J. 2003. Agronomic handbook. CRC Pres. Boca Raton, London, New York, Washington McMahon M.J. Kofranek A., Rubatzky V.E. 2007. Plant science. Pearson Education. Upper Saddle River New Jersey
Assessment methods: Assessment methods: obligatory colloquia and past exam at the end of 7 semester
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