Department
Department of GardeningAcademic Program
Bachelor in HorticultureType
GeneralCredits
03Prerequisite
Overview
The general microbiology course describes the diversity of microorganisms, the structure, and function of bacterial cells, and also describes microbial growth and metabolism. Methods of controlling the growth of microorganisms by physical and chemical means are also addressed. This course also describes the basic genetic systems of bacteria, bacteriophages, and plasmids. During this course, the student will learn the role of microorganisms in food production and preservation, and their ability to cause food-borne infections. This course also aims to teach students how to use beneficial microorganisms in agricultural, industrial, and environmental applications.
Intended learning outcomes
By the end of the course, the student will be able to:
A. Knowledge and understanding
A.1. Defines the major taxonomic groups when classifying microorganisms (bacteria, fungi, parasites, and viruses)
A.2. Compares methods of controlling the growth of microorganisms with physical and chemical means
a.3. Explains the different stages in the growth curve of bacteria
A.4. Outlines the steps of glucose metabolism in bacteria under aerobic and anaerobic conditions
A.5. Describes the basic principle or central dogma of molecular biology and the transmission of genetic information.
B. Mental Skills
B.1. Analyze the growth and reproduction of microorganisms.
B.2. Discuss the factors affecting the growth of microorganisms
B.3. Show the most important differences between prokaryotic and eukaryotic microorganisms
B.4. Give examples of beneficial microorganisms, their applications, harmful microorganisms, and the problems they cause.
B.5. Relate the trophic ways by which microorganisms feed, the environmental conditions in which they live, and their metabolism.
C. Practical & professional skills
C.1. Distinguish the types of microorganisms through their morphological and structural characteristics and their feeding methods.
C.2. Employs microorganisms and the impact of their growth in the service of man and the environment
C.3. Proposes ways and means to improve plant growth, agricultural production, and food processing using microbes
C.4. Draw the bacteria cells and cells of eukaryotic microorganisms, including the organelles they contain.
C.5. Derives the messenger RNA sequence from the DNA sequence
D. Generic and transferable skills
D.1. Possesses the knowledge and ability to use computers and related technology efficiently.
D.2. Write reports and working papers on the course topics
D.3. Uses critical thinking and problem-solving skills when dealing with information, concepts, and theories related to the course
D.4. Adhere to microbial safety procedures
D.5. Contribute to community awareness on combating communicable and transmitted microbial diseases
Teaching and learning methods
1. Lectures (diction + brainstorming + discussion)
2. Duties (collecting information pertaining to some of the course contents).
2. Watching educational films
Methods of assessments
Percentage | Assessment date | Assessment Method | N.o |
25% | After the fifth week of study | First midterm exam | 1 |
25% | After the tenth week of study | Second midterm exam | 2 |
50% | After the week of the twelfth study | Final midterm exam | 3 |
100% | Tota | ||
Agricultural Extension (AE3682)
ZOOLOGY (ZO1014)
(MA1113)
Botany (BO1014)
(SW3043)
(BO1024)
principles of horticulture (HO1004)
Principles of Breeding horticulture crops (HO3804)
Diseases of horticultural crops (PP3313)
Plant propagation (HO3853)
Apiculture (PP3353)
Vegetable cultivars (HO3403)
Landscape Design (HO3213)
Vegetable crops production (HO2403)
Floriculture (HO2203)
General Microbiology (Practical) (SW1001)
(SW1003)
Deciduous fruit tree 2 (HO3603)
Medicinal and Aromatic Plants (HO3233)
(AP1001)
(AP1003)
Under Cover Vegetable Production (HO2413)
(SW1014)
Plant tissue culture (HO2304)
Vegetable seed Production (HO3412)
Arboriculture (HO3203)
Molecular Biology (HO230)
Deciduous fruit tree (HO2603)
Special problem (HO3992)
Postharvest physiology (HO3814)
Evergreen fruit production (HO2614)