Ministry of Science and Higher

Education
Redesigned Curriculum for BSc
Horticulture Programme

Prepared by

Prof. Derbew Belew

Prof. Gezahegn Berecha
Dr. Weyessa Garedew
Dr. Amsalu Nebiyu
Dr. Wakuma Bayissa

JUNE 2021

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 TABLE OF CONTENTS

1. BACKGROUND ..........................................................................................................................................3

1.1 Rationale for the program ................................................................................................................................. 3

2. OBJECTIVES OF THE PROGRAM ..............................................................................................................4

2.1 General objective ............................................................................................................................................... 4

2.2 Specific objectives .............................................................................................................................................. 4

3. PROFESSIONAL PROFILES .........................................................................................................................4

4. GRADUATE PROFILES .................................................................................................................................5

5. PROGRAM PROFILES ..................................................................................................................................6

5.1 Medium of instruction ........................................................................................................................................ 6

5.2 Admission requirements ..................................................................................................................................... 6

5.3 Duration of the study ......................................................................................................................................... 6

5.4 Graduation Requirements .................................................................................................................................. 6

5.5 Degree nomenclature ......................................................................................................................................... 6

6. COURSE PROFILE .........................................................................................................................................7

6.1 Course coding .................................................................................................................................................... 7

6.2 Course distribution by semester ......................................................................................................................... 7

7. COURSES DESCRIPTIONS..................................................................................................................... 13

8.0 PROGRAM QUALITY ASSURANCE POLICY/MECHANISMS ............................................................................. 234

8.1. Teaching/Learning and course assessment methods .............................................................................. 234

8.2. Quality Assurance and Program Evaluation .......................................................................................... 234

9. RESOURCES REQUIRED ..................................................................................................................... 235

9.1 Facilities ........................................................................................................................................................ 235

9.2 Human resources ........................................................................................................................................... 235

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1. BACKGROUND
In Ethiopia agriculture plays a highly significant role in terms of food and nutrition security,
environmental sustainability, domestic income and export revenue generation, raw material
source for agro-industries as well as creating ample employment opportunities. In quantitative
terms, agriculture provides employment for more than 80% of the population, nearly 45.8% of
the Gross Domestic Product (GDP) and about 75% of the export earnings. Agricultural
performance has improved since the mid-2000s, with crops, especially cereals, accounting for
most of the growth. However, agricultural growth has lagged far behind the overall average,
owing to the predominance of traditional farming practices, such as rain-fed cultivation and
limited use of fertilizer, and small fragmented landholdings. For several years, the rate of
population growth has exceeded by far more than the rate of growth of agricultural production.
As a result of this, Ethiopia is facing repeated food security problems occasioned by unstable
food production dynamics.

Horticulture is an important segment of agriculture sector, which contributes about one-fifth

share in the economy of Agriculture and allied sectors. It is the fastest growing sub sector within
agriculture and is set to assume a greater role and importance within the agriculture sector and
eventually in the national economy. In addition, there are tremendous opportunities to augment
exports of horticultural commodities and products especially fruits and vegetables-both raw and
processed- by way of strengthening existing markets and exploring fresh markets. Due to the
enormous potential of horticulture-both in domestic as well as international front- as evident
from burgeoning demand of horticulture commodities and products, it could become a key driver
in stimulating agricultural growth that has been rather sluggish in the recent past. Potential
advantages of horticultural farming in terms of yielding higher farm output and remunerative
returns, is likely to encourage horticulture farming on a larger scale. Numerous policy and
development initiatives including massive financial and technical support available in the
horticulture sector are likely to provide a greater impetus to the process of horticultural
development in the country. Higher horticultural growth within the crop husbandry is not only
expected to push agricultural growth further but also to make substantial contribution in the
national economy by unleashing substantial value addition through storage, processing,
transportation and marketing of horticultural commodities and products.

1.1 Rationale for the program

The horticulture sector commands a large employment potential by way of supporting a series
of direct and indirect activities related to area development, nurseries, cultivation and farming,
crop maintenance, production, post-harvest management, storage, processing, transportation,
marketing and distribution of horticultural commodities and products. Hence, the on-going

3
growth in the horticulture sector is expected to further provide a huge employment
opportunity. Achieving food self-sufficiency necessitates the use of modern agricultural
technologies and technical support of qualified agricultural professionals that demonstrate
their skills and know-how through their technical advice in using modern agricultural
practices and improved crop varieties, which in turn help in improving productivity and
quality of crops. In view of the huge trained human resource requirements of the country and
the ambitious government policy, the demand for trained professionals at the undergraduate
level in horticulture is very high.

2. OBJECTIVES OF THE PROGRAM

2.1 General objective

The general objective of the program is to produce high – level manpower equipped with
adequate knowledge and skill to design and implement the activities indicated in the
perspective graduate profile.

2.2 Specific objectives

The program will have the following specific objectives in the undergraduate program of
Horticultural sciences:
 Provide students with basic and applied knowledge and skills of horticultural crops
production & management, breeding, protection and soil fertility management
principles & concepts
 Enable the students to understand and realize problems in horticultural crop production
and seek solutions through exposure to research, extension and management.
 Provide the students with the knowledge of handling horticultural fruit plants and their
products.
 Integrate teaching-research activities with extension activities so as to extend the new
improved technologies to the farmers.

3. PROFESSIONAL PROFILES
 Design, execute, monitoring & evaluation of horticultural projects

 Provide professional service and leadership in horticultural enterprises

 Generate self-employment and establish and manage private enterprises related to their
profession and related fields.

 Involved in consultancy and advisory service in the field of horticulture.

 Design and conduct trainings for specialized skill and knowledge in areas of horticulture
in agricultural colleges, universities and training centers

 Dedicate to live and work with the farming community.

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  Initiate and run private horticultural farms as self-employment

 Capable to teach and train in several aspect of horticultural fields

 Relate and integrate production of horticultural crops with other farm enterprises

 Undertake research and feasibility studies to advise investors, different agriculture

sectors.

4. GRADUATE PROFILES

Graduates of the department of Horticulture are well equipped with theoretical knowledge and
practical skills in various aspects of horticulture i.e. horticultural agronomy, horticultural
breeding and protection and soil fertility management which are needed to:
 Promote and disseminate agricultural technology through training of farmers

 Assist in planning, implementing, monitoring and evaluating programs/projects related to

 horticultural production, protection and management in sustainable base

 Involve in research activities in the area of his/ her professional field of study.

 Integrate horticultural crop production and natural resources management issues with
other farming enterprises

 Set and manage overall operation of horticultural nurseries and farms.

 Inspect the quality and safety of horticultural produce.

 Carry out scientific research on various aspects of horticultural crops.

 Promote environmental safety by encouraging good agricultural practices.

 Plan, design, execute and mange residential, public and commercial landscape.

 Propagate, produce and manage horticultural planting materials.

 Possesses capabilities to positively influence the community and serve as an agent of

change in matters pertaining to his/her field.

 Possess the knowledge and appreciation of underutilized horticultural crops.

 Generate and operate different pre and postharvest technologies to minimize losses.

 Identify biotic and abiotic factors limiting horticulture crops produce and design
management options

 Manage greenhouse horticultural crop production, facilities and equipment

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  Understand basics of horticultural plant structures and functions

 Generate analysis and present different work reports in written as well as oral
communication.

 Possesses the necessary background knowledge to pursue further advanced study in

horticulture.

5. PROGRAM PROFILES

5.1 Medium of instruction

English will be the medium of instruction.

5.2 Admission requirements

To be admitted to BSc. in Horticulture, candidates should fit to admission requirement to
Ethiopian higher education institutions upon successful completion of a one year freshman
program in natural science. Placement of students to the program abides to the MoSHE
affirmative regulation. Others like re-admission and advanced standing shall be treated
according to the academic rules and regulations of the universities. Students who graduated
with diploma in the field of Horticulture, Plant sciences, General Agriculture and other related
fields from recognized institutions can also apply to pursue their studies in regular, summer
and extension programs based on the university legislations.

5.3 Duration of the study

A four-year academic time is required to acquire a Bachelor of Science (B.Sc.) degree in
Horticulture. Each academic year is further divided into two semesters of about 16 weeks.

5.4 Graduation Requirements

Students will be eligible for graduation upon successful completion of a minimum load of 144
credit hours set for the regular program. At the end of the program, the student is required to
have a Cumulative Grade Point Average (CGPA) of at least 2.00 with no “F” letter grade in
any course.

5.5 Degree nomenclature

The nomenclature of the degree in the program:
English: Bachelor of Science Degree in Horticulture
Amharic: “ባችለ ር ዲግሪ በሆር ቲካልቸር ”

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6. COURSE PROFILE

6.1 Course coding

The course code will take the first four letters from the term “Horticulture”, the four words being
upper cases and followed by a three digits figure. The first digit represents the year in which the
course is offered, the second digit represents course category (sequence of courses), while the
last digit represents the semester.

6.2 Course distribution by semester

Year – I Semester – I

S/no Course title Course code Credit hours ECTS

1 Communicative English language Skills I FLEn1011 3(2+1) 5

2 General Physics Phys 1011 3(2+1) 5

3 General Psychology Psch 1011 3(2+1) 5

4 Mathematics for natural sciences Math 1011 3(2+1) 5

5 Critical thinking LoCT 1011 3(2+1) 5

6 Physical fitness SpSc 1011 P/F

7 Geography of Ethiopia and the Horn GeES 1011 3(2+1) 5

Total 18 30

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 Year – I Semester – II

S/no Course title Course code Credit hours ECTS

1 Communicative English language Skills II FLEn1012 3(2+1) 5

2 Social Anthropology Anth 1012 2(1+1) 3

3 General Biology Biol 1012 3(2+1) 5

4 Introduction to Emerging Technology EmTe 1012 3(2+1) 5

5 Moral and Civic Education MCiE 1012 2(1+1) 2

6 General Chemistry Chem 1012 3(2+1) 5

7 Introduction to Economics Econ1103 3(2+1) 5

Total 18 30

Year – II Semester – I

S/no Course title Course code Credit hours ECTS

1 Agro-meteorology HORT211 2 (1+1) 3

2 Global Trends IRGI 1021 2 (1+1) 3

3 Agricultural Microbiology HORT 231 2 (1+1) 3

4 Inclusiveness SNIE282 2 (1+1) 3

5 Plant Anatomy, Morphology and HORT251 3 (2+1) 5

Taxonomy

6 Plant Physiology HORT261 3 (2+1) 5

7 Introduction to Soil Science HORT271 2 (1+1) 3

8 Principles of Genetics HORT281 3 (2+1) 5

Total 19 30

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 Year – II Semester – II

S/no Course title Course code Credit hours ECTS

1 Soil Fertility and Plant Nutrition HORT212 3 (2+1) 5

2 Plant Biochemistry PlSc211 3 (2+1) 5

3 Principles and Practices of Plant HORT232 2 (1+1) 3

Propagation

4 Introduction to Statistics HORT242 3 (2+1) 5

5 Plant Breeding HORT252 3 (2+1) 5

6 Principles and Practices of Irrigation HORT262 2 (1+1) 3

7 Practical Horticulture HORT272 P/F

Total 16* 31

* at Jimma University there is additional 3 crhr CBTPI course

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 Year - III Semester - I

S/no Course title Course code Credit hours ECTS

1 Soil and Water Conservation HORT311 2 (1+1) 3

2 Agricultural Entomology HORT321 3 (2+1) 5
3 Introduction to Plant Biotechnology HORT331 2 (1+1) 3

4 Horticultural Seed Science and HORT341 2 (1+1) 3

Technology
5 Principles, Design and Analysis of HORT351 3 (2+1) 5
Agricultural Experiments
6 Plant Pathology HORT361 3 (2+1) 5

7 Principles and Practices of Protected HORT371 2 (1+1) 3

Horticulture
Total 17* 32

*at Jimma University there is additional 3crhr CBTPII course

Year - III Semester -II

S/no Course title Course code Credit hours ECTS

1 Urban and Peri-urban Horticulture HORT312 1(1+0) 2

2 Vegetable Crops Production and HORT322 3 (2+1) 5

Management

3 Ornamental Plants Production and HORT332 2(1+1) 3

Management

4 Weeds and their Management HORT342 2 (1+1) 3

5 Farm Machinery and Implements HORT352 2 (1+1) 3

6 Tropical Fruit Crops Production and HORT362 2 (1+1) 3

Management

7 Research Methods in Horticulture HORT372 2 (1+1) 3

8 Plant Ecology PlSc232 3 (2+1) 5

9 Practical Attachment* HORT382 2 (0+2) 3

Total 20 30

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 Year – IV Semester – I

S/no Course title Course code Credit ECTS

hours
1 Root and Tuber Crops Production and Management HORT411 2(1+1) 3

2 Coffee Production, Processing and Quality Control HORT421 3(2+1) 5

3 Sub-tropical and Temperate Fruit Crops Production and HORT431 2(1+1) 3

Management

4 Management of Horticultural Crops Diseases and HORT441 3(2+1) 5

Arthropod Pests of Economic Importance

5 Spices, Herbs and Medicinal Plants Production and HORT451 3(2+1)

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Processing

6 Tea Production and Processing HORT461 2 (1+1) 3

7 Landscape Designing HORT471 2(1+1) 3

8 Senior seminar HORT481 1(0+1) 2

9 Senior Research Project Proposal HORT491 1(0+1) 2

Total 19 31

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 Year – IV Semester – II

S/no Course title Course Credit hours ECTS

code
1 Postharvest Physiology and Handling of Horticultural HORT412 3(2+1) 5
Products

2 Entrepreneurship and Business Development MGMT102 3(2+1) 5

3 Nutrition Sensitive Agriculture HORT432 3(2+1) 5

4 Rural Sociology and Agricultural Extension HORT442 3(2+1) 5

5 Marketing of Horticultural Crops HORT452 2(1+1) 3

6 Farm Management HORT462 2(1+1) 3

7 Senior Research Project HORT472 2(0+2) 3

8 Food Safety, Quality and Processing of Horticultural HORT482 2(1+1) 3

Crops

Total 18 32

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7. COURSES DESCRIPTIONS

COURSE TITLE: COMMUNICATIVE ENGLISH SKILLS I

COURSE CODE: FLEn 1011

CREDIT HOURS: 3 (2+1)

PREREQUISITES: None

COURSE DESCRIPTION

Communicative English Skills I is a course designed to enable students to communicate in

English intelligibly with acceptable accuracy, fluency and ability to use English appropriately in
different contexts. The course exposes students to English language learning activities designed
to help students use English for their academic and social needs. Students would be engaged in
language learning development activities through doing and reflection on action. This includes
grammar and vocabulary as used in communicative events and all skills and their sub-kills:
speaking, listening, reading and writing. The language and skills are integrated where one
becomes a resource to the other. There are six units covering topics related to the life world of
students as well as of societal relevance.

COURSE OBJECTIVES

At the end of this course, students will be able to:

 Express themselves in social and academic events in English--Use English intelligibly

with reasonable level of curacy and fluency

 Listen and comprehend to talks related to social and academic events given in English

 Read and understand texts written in English –texts on academic and social matters

 Write in English as academically and socially desirable.

 Learn and develop their English on their own—learning to learn: the language and the
skills

COURSE CONTENT/OUTLINE

Chapter 1. Introducing oneself (8hrs)

1.1 Listening

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 1.2 Reading

Chapter 2. Study skills (7hrs)

2.1. Listening

2.2. Reading

Chapter 3. Sports and health (7hrs)

3.1. Listening

3.2. Reading

Chapter 4. Cultural values (9hrs)

4.1. Listening

4.2. Reading

Chapter 5. Tourism and wildlife (9hrs)

5.1. Listening

5.2. Reading

Chapter 6. Population (10hrs)

6.1. Listening

6.2. Reading

REFERENCES

1. Alfassi, M. 2004. Reading to learn: Effects of combined strategy instruction on high

school students. Journal of Educational Research, 97(4):171- 184.

2. Anderson, N. 1999. Exploring second language reading: Issues and strategies. Toronto:
Heinle&Heinle Publisher.

3. Bade, M. 2008. Grammar and good language learners. In C. Griffiths (Eds.). Lessons from
good language learners (pp. 174-184). Cambridge University Press.

4. Bouchard, M. 2005. Reading comprehension strategies for English language learners: 30

research-based reading strategies that help students read, understand and really learn
content from their textbooks and other nonfiction materials. New York: Scholastic.

14
 5. Cameron, L. 2001. Teaching languages to young learners. Cambridge: Cambridge
University Press.

6. Chamot, A.U. 1987. The learning strategies of ESL students. In A. Wenden & J. Rubin
(Eds.). Learner strategies in language learning (PP 71-85). Prentice-Hall: Hemel
Hempstead.

7. Gairns, R. & Redman, S. 1986. Working with words: A guide to teaching and learning
vocabulary. Cambridge University Press.

8. Department of Foreign Language and Literature. 1996. College English (Volume I and
Volume II). Addis Ababa University Press.

9. McNamara, D.S. (Ed.). 2007. Reading comprehension strategies: Theories, interventions,

and technologies. New York: Erlbaum.

10. Tilfarlioğlu, Y. 2005. An Analysis of the relationship between the use of grammar
learning strategies and student achievement at English preparatory classes. Journal of
Language and Linguistic Studies 1: 155-169.

11. Murphy R. 2004. Essentials of English grammar in use: A self-study reference and
practice book for intermediate students of English (2nd Ed.). Cambridge University Press.

12. Murphy R. 2012. English grammar in use: A self-study reference and practice book for
intermediate students of English (3rd Ed.). Cambridge University Press.

13. Zhang, L. J. 2008.Constructivist pedagogy in strategic reading instruction: Exploring

pathways to learner development in the English as a second language (ESL) classroom.
Instructional Science, 36(2): 89-116.https://doi.org/10.1007/s11251-007-9025-6.

COURSE TITLE: GENERAL PHYSICS

COURSE CODE : Phys 1011

COURSE CRHR: 3 (2+1)

PREREQUISITES: NONE

COURSE DESCRIPTION

This algebra based course provides science students with the basic concepts of physics that
enable them to understand, describe and explain natural phenomena. Emphasis is laid on general
principles and fundamental concepts in measurements, mechanical and thermal interactions,
fluid mechanics, electromagnetism, oscillations and waves with applications of physics in
various fields of science. The course is organized into 7 chapters. The chapter on mechanics

15
introduces the principles and laws governing the motion of objects and the interaction between
them as well as conservation laws. The chapter on heat and temperature discusses the interaction
between systems through energy transfer and describes some basic thermal properties of such
systems. The chapters on oscillations, waves and optics provide basic concepts of periodic
motions, how waves transfer energy from one place to the other, and use the concepts of light
rays to explain image formation by mirrors and lenses. Electromagnetism and electronics
introduces the basic electric and magnetic phenomena using the concept of field and treats
elementary concepts of semiconductors. Cross-cutting applications of physics explain the roles
of physics in Agriculture, Industries, Medicine, Archeology, Power Generation, Earth and Space
Sciences

COURSE OBJECTIVES

By the end of this course the student will able to:

 Develop knowledge and skills in basic measurement and uncertainty.

 Understand the basic concepts of physics and the relations between them (Laws)

 Describe and explain natural phenomena using the basic concepts and laws.

 Apply the basic concepts and laws to practical situations.

 Develop the algebraic skills needed to solve theoretical and practical problems.

 Appreciate the applicability of physics to a wide range of disciplines

COURSE OUTLINE

Chapter 1. Preliminaries (2hrs)

1.1 Physical Quantities and Units of Measurement

1.2 Uncertainty in Measurement and Significant Digits

1.3 Vectors: composition and resolution

1.4 Unit Vectors

Chapter 2. Kinematics and Dynamics of Particle (13hrs)

2.1 Kinematics in One and Two Dimensions (4 hrs)

2.2 Displacement, Velocity and Acceleration in 1D and 2D

2.3 Motion with Constant Acceleration

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 2.4 Free Fall Motion

2.5 Projectile motion

2.6 Particle Dynamics and Planetary Motion (6hrs)

2.7 The Concept of Force as a Measure of Interaction

2.8 Types of forces

2. 9 Newton’s Laws of Motion and Applications

2.10 Circular Motion

2.11 Newton’s Law of Universal Gravitation and Examples

2.12 Kepler’s laws, satellites motion and weightlessness

2.13 Work, Energy and Linear Momentum (3 hrs)

2.14 Work and Energy

2.15 Linear Momentum

2.16 Conservation of Energy and Linear Momentum / Collisions

2.17 Power

2.18 The Concept of Center of Mass

Chapter 3. Fluids Mechanics (4hrs)

3.1 Properties of Bulk Matter /Stress, Strain/

3.2 Density and Pressure in Static Fluids

3.3 Buoyant Forces, Archimedes’ principle

3.4 Moving Fluids and Bernoulli’s Equation

Chapter 4. Heat and Thermodynamics (5Hr)

4.1 The Concept of Temperature: Zeroth Law of Thermodynamics

4.2 The Concept Heat and Work

4.3 Specific Heat and Latent Heat

4.4 Heat Transfer Mechanism

4.5 Thermal Expansion; Energy Conservation: First Law of Thermodynamics

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Chapter 5. Oscillations, Waves and Optics (5 hrs)

5.1 Simple Harmonic Motion

5.2 The Simple Pendulum

5.3 Wave and Its Characteristics

5.4 Resonance

5.5 Doppler Effect

5.6 Image formation by thin lenses and mirrors

Chapter 6. Electromagnetism and Electronics (6 hrs)

6.1 Coulomb’s Law and Electric Fields

6.2 Electric Potential

6.3 Current, Resistance and Ohm’s Law

6.4 Electrical Power

6.5 Equivalent Resistance and Kirchhoff’s Law

6.6 Magnetic Field and Magnetic Flux

6.7 Electromagnetic Induction

6.8 Insulators, Conductors, Semiconductors

6.9 Diodes / Characteristics Curve

6.810 Transistors

Chapter 7. Cross Cutting Applications of Physics (4 hrs)

7.1 Application in Agriculture

7.2 Energy balance concept, energy in soils, moisture content, soil densities, soil

moisture characteristics,

7.3 Physics and Industries

7.4 Principle of Motor and generator

7.5 Physics in Health Sciences and Medical Imaging

7.6 Radiation and its biological effect, x-ray, MRI,

18
 7.7 Physics and Archeology

7.8 Radioactive Dating

7.9 Application in Earth and Space Sciences

7.10 Geothermal Energy, Seismometer, Radio and TV communications

7.11 Application in Power Generation

7.12 Solar and Wind Energy, Nuclear Power Plants, Hydroelectric power

REFERENCES

1. Serway, R. A. and Vuille, C., 2018, College Physics, 11th ed., Cengage Learning,
Boston, USA

2. University Physics with Modern Physics by Young, freedman and Lewis Ford

3. Physics for Scientists and Engineers with Modern Physics by Douglas C. Giancoli

4. Fundamentals of physics by David Halliday, Robert Resnick and Gearl Walker

5. College Physics by Hugh D. Young Sears Zemansky, 9th edition

6. Herman Cember and Thomas A. Johnson, Introduction to Health Physics, 4th ed., (2008).

7. William R. Hendee and E. Russell Ritenour, Medical Imaging Physics, 4th ed., (2002).

8. Tayal D.C. Basic Electronics. 2nd ed. Himalaya Publishing House Mumbai, (1998).

9. Theraja B.L., R.S. Sedha. Principles of Electronic Devices and Circuits, S.Chand and
Company Ltd, New Delhi, (2004).

10. Introduction to Space Physics, M. G. Kivelson and C. T. Russell, Cambridge University

Press, 1995.

11. Stacey, Frank D.: Physics of the earth. 2nd Ed., Wiley, 1977.

12. https://sites.google.com/site/apphysics1online/home

13. https://phys.libretexts.org/

19
COURSE TITLE: GENERAL PSYCHOLOGY

COURSE CODE : Psch 1011

CREDIT HOURS: 3(2+1)

PREREQUISITES: NONE

COURSE DESCRIPTION

This introductory course will provide students with an overview of the current body of
knowledge and the science of psychology. This course examines the role of environmental
factors and the interaction of nature and nurture in determining behaviors and mental processes.
Areas to be discussed will include; the essence psychology, human development, theories of
learning, memory and forgetting, motivation and emotion, psychological disorder and
treatments. The course will also focus on how to develop life skills based on the theories and
principles of psychology where self-development, academic and social skills shall be given due
attention.

COURSE OBJECTIVES

Up on the completion of this course, students will be able to:

 Describe basic psychological concepts.

 Compare and contrast the major theoretical perspectives in psychology.

 Discuss different aspects of human development

 Compare and contrast different learning theories

 Summarize motivational and emotional processes

 Demonstrate social and interpersonal skills in everyday life.

 Set an adaptive goal and plan for future.

 Apply knowledge of psychology to one’s own life & to develop life skills.

 Explain ways how self-confidence, self-esteem, self-efficacy, assertiveness, responsible

behaviors, interpersonal skills will be strengthened.

 Apply different stress coping mechanisms.

20
COURSE OUTLINE

Chapter 1: Essence of Psychology

1.1. Definition of Basic Concepts

1.2. Goals of Psychology

1.3. Historical Background of Psychology

1.4. Theoretical Perspectives in Psychology

1.5. Branches of Psychology

1.6. Research Methods in Psychology

1.7. Applications of Psychology

Chapter 2: Human Development

2.1.Definition and Concepts of Human Development

2.2. Facts and Principles of Human Development

2.3. Aspects of Human Development

2.4. Theories of Human Development

2.4.1. Cognitive Theories

2.4.2. Psychosexual Theory

2.4.3. Psychosocial Theory

2.4.4. Moral Development Theory

2.5. Personality Development

2.5.1. Meaning of Personality

2.5.2. Trait theories of Personality

2.5.3. Humanistic theories of Personality

Chapter 3: Learning and Theories of Learning

3.1 Definition, Principles and Characteristics of Learning

3.2 Factors Influencing Learning

3.3 Theories of Learning and their Applications

21
 3.3.1. Behavioral Theory of Learning

3.3.2. Social Learning Theory

3.3.3. Cognitive Learning Theory

Chapter 4: Memory and Forgetting

4.1. Memory

4.1.1. Meaning and Process Of Memory

4.1.2. Stages of Memory

4.1.3. Factors Affecting Memory

4.2. Forgetting

4.2.1. Meaning and Concepts of Forgetting

4.2.2.Theories of Forgetting

4.3. Improving Memory

Chapter 5: Motivation and Emotion

5.1. Motivation

5.1.1. Definition and Types of Motivation

5.1.2. Theories of Motivation and their Applications

5.1.3. Conflict of Motives and Frustration

5.2. Emotion

5.2.1. Definition of Emotion

5.2.2. Components of Emotion

5.2.3. Theories of Emotion and their Applications

Chapter 6: Psychological Disorders and Treatment Techniques

6.1. Nature of Psychological Disorders

6.2. Causes of Psychological Disorders

6.3. Types of Psychological Disorders

22
 6.4. Treatment Techniques

Chapter 7: Introduction to Life Skills

7.1. Nature and Definition of Life skills

7.2. Goals of Life Skills

7.3. Components of Life Skills

Chapter 8: Intra-personal and Personal Skills

8.1. Self-Concept and Self-Awareness

8.2. Self-Esteem and Self-Confidence

8.3. Self-Control

8.4. Emotional Intelligence and Managing Emotion

8.6. Resilience and Coping with Stress

8.7. Anger Management

8.8. Critical and Creative Thinking

8.9. Problem Solving and Decision Making

Chapter 9: Academic Skills

9.1. Time Management

9.2. Note-taking and Study Skills

9.3. Test-Taking Skill

9.4. Test Anxiety and Overcoming Test Anxiety

9.5. Goal Setting

9.6. Career Development Skill

Chapter 10: Social Skills

10.1. Understanding Intercultural Diversity and Diversity Management

10.2. Gender and Social Inclusion

10.3. Interpersonal Communication Skills

10.4. Social Influences and Peer Pressure

23
 10.5. Assertiveness

10.6. Conflict and Conflict Resolution

10.7. Team Work

10.8. Overcoming Risky Behavior

REFERENCES

1. Coon, D. & Mitterer, J.O. (2008). Introduction to psychology: Gateways to mind and
behavior (12th ed). New York, NY: McGraw Hill.

2. Feldman, R.S. (2018). Essentials of understanding psychology (13th ed). New York, NY:
McGraw Hill.

3. Gray, P. & Bjorklund, D.F. (2017). Psychology (7th ed). New York, NY: Worth
Publishers.

4. Kalat, J.W. (2013). Introduction to psychology (13th ed). New York, NY: McGraw Hill.

5. Lahey, B.B. (2008). Psychology: An introduction (10th ed). New York, NY:
McGrawHill.

6. Lilienfeld, S.O., Lynn, S.J., Namy, L.L. & Woolf, N.J. (2017). Psychology: From
Inquiry to understanding (3rd ed). Upper Saddle River, NJ: Pearson Education.

7. Meyers, D.G. & DeWall, C.N. (2016). Exploring psychology in modules (10th ed). New
York, NY: Worth publishers.

8. Weiten, W. (2014). Psychology: Themes and variations (briefer version, 9th ed).
Belmont, CA: Wadsworth Publishing.

9. Burnard, P. (1989). Teaching interpersonal skills: A handbook of experiential learning

for health professionals. London, UK: Chapman and Hall.

10. Cotnell, S. (2013). The study skills handbook. New York, NY: Palgrave MacMillan.

11. Haddon, P.F. (1990). Mastering personal and interpersonal skills: Key techniques and
personal success. London, UK: Thorogood Ltd.

12. Hays, J. (2002). Interpersonal skills at work (2nd ed). New York, NY: Routledge.

13. Pavord, E. & Donnely, E. (2015). Communication and interpersonal skills (2nd ed).
Banbury, UK: Lantern publishing.

14. Peace Corps (2001). Life skills manual. Washington, DC:

24
 15. Skills You need (2018). Personal development. State University of New York (nd). The
study skills handbook. Albany, GA: Author.

16. Sultmann, B. & Burtpn, T. (2003). People skills: Guiding to effective interpersonal
behavior. Bowen Hills, Australis: Australian Academic Press.

COURSE TITLE: MATHEMATICS FOR NATURAL SCIENCES

COURSE CODE: Math1011

COURSE CREDIT HOURS: 3(2+1)

PREREQUISITES: NONE

COURSE DESCRIPTION

The course intends to prepare natural science students with the basic concepts and materials
from mathematics that necessitate a good foundation to treat fundamental mathematical tools in
science. This course rigorously discusses the basic concepts of logic and set theory, the real and
complex number systems, mathematical induction, least upper bound and greatest lower bound,
functions and types of functions, polynomial and rational functions, logarithmic and exponential
functions, trigonometric functions, hyperbolic functions and their graphs and analytic geometry.

COURSE OBJECTIVES

After completion of the course, students will be able to:

 Apply propositional logic in reasoning,

 Use quantifiers in open propositions in mathematical logic

 Understand concepts of sets and set operations,

 Understand the fundamental properties of real numbers

 Use mathematical induction in proofs,

 Analyze least upper bound and greatest lower bound,

 Understand the fundamental properties of complex numbers

 Express complex numbers in polar representation

25
  Explain different types of functions, their inverses and their graphs

 Evaluate zeros of polynomials

 Understand basic properties of logarithmic, exponential, hyperbolic, and trigonometric

functions

 Understand basic concept of analytic geometry

 Derive equations of conic sections

COURSE OUTLINE

Chapter 1: Propositional logic and Set Theory (14 hrs)

1.1. Definition and examples of proposition

1.1.1 Logical connectives

1.1.2 Compound (or complex) propositions

1.1.3 Tautology and contradiction

1.1.4 Open proposition and quantifiers

1.2. Set theory

1.2.1 The concept of a set

1.2.2 Description of sets

1.2.3. Set operations and Venn diagrams

Chapter 2: The real and complex number systems (14 hrs)

2.1 The real number system

2.1.1. The natural numbers, Principle of mathematical induction and the Well

ordering Principle

2.1.2. The integers, rational numbers and real numbers.

2.1.3. Upper bound and lower bound: least upper bound and greatest lower

bound; Completeness property of real numbers

2.2. Complex number system

2.2.1. Definition of complex numbers and their operations

26
 2.2.2. Polar representation of complex numbers and the De-Moivere’s formula

2.2.3. Extraction of roots

Chapter 3: Functions (14 hrs)

3.1. Review of relations and functions

3.2. Real-valued functions and their properties

3.3. Types of functions and inverse of a function

3.4. Polynomials, zeros of polynomials, rational functions, and their graphs

3.5. Definitions and basic properties of logarithmic, exponential, trigonometric and

hyperbolic functions, and their graphs.

Chapter 4: Analytic Geometry (22 hrs)

4.1 The straight-line: Division of segments and various forms of equation of a

line.

4.2. Circles

4.2.1. Definition of circle and examples

4.2.2. Equation of a circle centre at the origin and different from the origin.

4.2.3. Intersection of a circle and a line

4.3. Parabola

4.3.1. Definition of parabola and standard form of equation of parabola.

4.3.2. Equation of parabola parallel to the x-axis (the y-axis)

4.4. Ellipse

4.4.1. Definition of Ellipse and examples

4.4.2. Equation of ellipse centre at the origin and different from the origin

4.5 Hyperbola

4.5.1. Definition of circle and examples

4.5.2. Equation of hyperbola of center at the origin transverse axis to x-axis (the

y-axis)

27
REFERENCES

1. Abera Abay, An Introduction to Analytic Geometry, AAU, 1998

2. Alemayehu Haile and Yismaw Alemu, Mathematics an Introductory Course, Department

of Mathematics, AAU

COURSE TITLE: CRITICAL THINKING

COURSE CODE: LoCT 1011

CREDIT HOURSE: 3(2+1)

PREREQUISITES: None

COURSE DESCRIPTION

Logic and Critical Thinking is an inquiry that takes arguments as its basic objects of
investigation. Logic is concerned with the study of arguments, and it seeks to establish the
conditions under which an argument may be considered acceptable or good. Critical thinking is
an exercise, a habit, a manner of perception and reasoning that has principles of logic as its
fulcrum, and dynamically involves various reasoning skills that ought to be human approach to
issues and events of life. To think critically is to examine ideas, evaluate them against what you
already know and make decisions about their merit. The aim of logic and critical thinking course
is to maintaining an ‘objective’ position. When you think critically, you weigh up all sides of an
argument and evaluate its validity, strengths and weaknesses. Thus, critical thinking skills entail
actively seeking all sides of an argument evaluating the soundness of the claims asserted and the
evidence used to support the claims. This course attempts to introduce the fundamental concepts
of logic and methods of logical reasoning. The primary aim of this course is to teach students
essential skills of analyzing, evaluating, and constructing arguments, and to sharpen their ability
to execute the skills in thinking and writing.

COURSE OBJECTIVES

At the end of the course, students should be able to:

 Understand the relationship of logic and philosophy,

 Recognize the core areas of philosophy,

 Appreciate the necessity learning logic and philosophy,

28
  Understand basic logical concepts, arguments,

 Understand deductivness, inductiveness, validity, strength, soundness, and cogency,

 Develop the skill to construct sound argument and evaluate arguments;

 Cultivate the habits of critical thinking and develop sensitivity to clear and accurate
usage of language;

 Differentiate cognitive meanings from emotive meanings of words,

 Differentiate standard forms of categorical propositions from other types of sentences

used in any language,

 Apply symbols to denote standard forms of categorical propositions to form further

logical assertions among them.

 Develop logical and open-mind that weighs ideas and people rationally;

 Develop confidence when arguing with others,

 Demonstrate logical argumentative ability,

 Develop logical reasoning skill in their day to day life, and

 Appreciate logical reasoning, disproving mob-mentality and avoid social prejudice.

 Understand the basic concepts and principles of critical thinking.

 Understand the criterion of good argument.

 Identify the factors that affect critical thinking.

 Apply critical thinking principles to real life situation

COURSE OUTLINE

Chapter 1: Logic and Philosophy (8 Hrs)

1.1 Introduction.

1.2 Meaning and Definition of philosophy

1.3 Core Branches of Philosophy.

1.4 Importance of Learning Logic and Philosophy

Chapter 2: Basic Concepts of Logic (12 Hrs)

29
 2.1 Introduction

2.2 Basic Concepts of Logic

2.3 Techniques of recognizing arguments.

2.4 Types of Arguments

2.4.1 Deductive Arguments

2.4.2 Inductive Arguments

2.5 Evaluation of Arguments

2.5.1 Evaluating Deductive Argument

2.5.2 Evaluating Inductive Arguments

Chapter 3: Logic and Language (8 Hrs)

3.1 Introduction

3.2 Logic and Meaning

3.2.1 Cognitive and Emotive Meaning of Words

3.2.2 Intensional and Extensional Meaning of Terms

3.3 Logic and Definition

3.3.1 Types and Purposes of Definition

3.3.2 Techniques of Definition

3.3.2.1 Extensional Techniques of Definition

3.3.2.2 Intensional Techniques of Definition

3.4 Criteria for Lexical Definitions

Chapter 4: Basic Concepts of Critical Thinking (8 Hrs)

4.1. Introduction

4.2. Meaning and Definition of Critical Thinking

4.3. Principles of Critical Thinking

4.4. Criterion/Standard of Argument/ Good Argument

4.5. Factors Affecting Critical Thinking

30
 4.6. Relevance of Critical Thinking

Chapter 5: Logical Reasoning and Fallacies (16 Hrs)

5.1 Induction

5.2 Types of Fallacies: Formal and Informal

5.3 Categories of Informal Fallacies

5.3.1 Fallacies of Relevance

5.3.2 Fallacies of Weak Induction

5.3.3 Fallacies of Presumption

5.3.4 Fallacies of Ambiguity

5.3.5 Fallacies of Grammatical Analogy

Chapter 6: Categorical Propositions (8 Hrs)

6.1 Introduction

6.2 Categorical Propositions

6.2.1 The Components of Categorical Propositions

6.2.2 Attributes of Categorical Propositions: Quality, Quantity, and Distribution

6.2.3 Representing Categorical Propositions

6.2.3.1 Venn Diagrams

6.2.3.2 Boolean and Aristotelian Square of Oppositions

6.2.4 Evaluating Immediate Inferences: Venn Diagrams and Square of

Oppositions

6.2.5 Logical Operations: Conversion, Obversion, and Contraposition

REFERENCES

1. Hurley, Patrick J. (2014) A Concise Introduction to Logic, 12th Edition, Wadsworth,

Cengage Learning.

2. Hurley, Patrick J. (2012) A Concise Introduction to Logic, 11th Edition, Wadsworth,

Cengage Learning.

31
 3. Copi, Irving M. and Carl Cohen, (1990) Introduction to Logic, New York: Macmillan
Publishing Company.

4. Damer, Edward. (2005). Attacking faulty reasoning. A practical guide to fallacy free
argument. Wadsworth Cengage learning, USA.

5. Fogelin, Robert, J, (1987) Understanding Arguments: An Introduction to Informal Logic,

New York: Harcourt Brace Jvanovich Publisher.

6. Guttenplan, Samuel: (1991) The Language of Logic. Oxford: Blackwell Publishers

Stephen, C.(200) The Power of Logic. London and Toronto: Mayfield Publishing
company.

7. Simico, N.D and G.G James. (1983) Elementary Logic, Belmont, Ca: Wadsworth
Publishing Company.

8. Walelign, Emuru, (2009) Freshman Logic, Addis Ababa.

COURSE TITLE: PHYSICAL FITNESS

COURSE CODE: SpSc 1011

COURSE CREDIT HOURSE: P/F

PREREQUISITES: None

COURSE DESCRIPTION

This course will provide the students with basic concepts of the five components of health
related physical fitness (cardiovascular, muscular strength and endurance, flexibility, and body
composition), conditioning, hypokinetic disease and general principles of training. It is mainly
practical oriented. As a result, the students will be exposed to various exercise modalities, sport
activities, minor and major games, and various training techniques as a means to enhance health
related physical fitness components. In addition, they will develop the skills to assess each
component of fitness and will practice designing cardiovascular, muscular strength and
endurance, and flexibility programs based on the fitness assessment. The course serves as an
introduction to the role of exercise in health promotion, fitness, performance including the acute
and chronic responses of the body to exercise.

COURSE OBJECTIVES

 At the end of the course, students should be able to:

32
  Recognize the immediate and long term responses of the body to various types of
exercise.

 Understands the basic concepts of physical fitness and conditioning exercises.

 Understand the concept of hypokinetic disease and conditions.

 Distinguish the general principles of fitness training

 Develop conditioning programs to enhance the components of health related physical

finesses.

 Participate in conditioning programs which may help to develop the components of

health related physical finesses.

 Understand health issues in relation to excess body fatness and excessively low body fat.

 Develop skills to assess health related physical fitness components.

 Develop healthy body weight management skill.

 Appreciate and value the benefits of regular physical exercise to healthy living.

 Develop interest to engage in a regular physical exercise program as a life time activity.

 Develop self-confidence and effective communication skills in and out of the school
environment.

COURSE OUTLINE

Chapter 1. Concepts of physical fitness and conditioning

1.1. Meanings and definitions of terms

1.1.1. Physical fitness

1.1.2. Physical conditioning

1.1.3. Physical Activity

1.1.4. Physical exercise

1.1.5. Sport

1.2. General principles of fitness training

Chapter 2. The Health Benefits of Physical Activity

33
 2.1. Physical Activity and Hypokinetic Diseases/Conditions

2.2. Physical Activity and Cardiovascular Diseases

2.3. Physical activity and postural deformity

Chapter 3. Making Well-Informed Food Choices

3.1. Sound Eating Practices

3.2. Nutrition and Physical Performance

Chapter 4. Health Related Components of Fitness

4.1. Cardiovascular fitness

4.1.1. Meaning and concepts of cardiovascular fitness

4.1.2.Means and methods of developing cardiovascular fitness

4.2. Muscle fitness

4.2.1. Meaning and concepts of muscle fitness

4.1.2.Means and methods of developing muscle fitness

4.3. Flexibility

4.3.1. Meaning and types of flexibility

4.3.2. Means and methods of developing flexibility

4.4 Body composition

4.4.1. Meaning of body composition

4.4.2. Health risks associated with over fatness

4.4.3.Health risks associated with excessively low body fatness

Chapter 5. Assessment of Fitness Components

5.1. Assessment of cardiovascular fitness

5.2. Assessment of muscle fitness

5.3. Assessment of flexibility

5.4. Assessment of body composition

Chapter 6. Development and Assessment of the Health related Components of Fitness

34
REFERENCES

1. Charles B. Corbin, Gregory J. Weik, William R. Corbin and Karen A. Welk. 2006.
Concepts of fitness and wellness: a comprehensive lifestyle approach. 6th edt
2. Schott k. Powers, Stepheen L. Dod and Virginia J. 2006. Total Fitness and Wellness.
3. Paul M, and Walton T. (2006), Core Concepts in Health, 10th edit.
4. Charles B. Corbin and Ruth Lindsey.1990. Fitness for life, 3rd Edition.

COURSE TITLE: GEOGRAPHY OF ETHIOPIA AND THE HORN

COURSE CODE: GeEs 1011

CREDIT HOURS: 3 (2+1)

PREREQUISITES COURSE: NONE

COURSE DESCRIPTION

This course attempts to familiarize students with the basic geographic concepts particularly in
relation to Ethiopia and the Horn of Africa. It is also intended to provide students a sense of
place and time (geographic literacy) that are pivotal in producing knowledgeable and competent
citizens that are able to comprehend and analyze problems and contribute to their solutions. The
course consists of four parts. The first part provides a brief description on the location, shape and
size of Ethiopia as well as basic skills of reading maps. Part two introduces the physical
background and natural resource endowment of Ethiopia and the Horn which includes its
geology and mineral resources, topography, climate, drainage and water resources, soil, fauna
and flora. The third part of the course focuses on the demographic characteristics of the country
and its implications on economic development. The fourth component of the course offers
treatment of the various economic activities of Ethiopia and the Horn which include agriculture,
manufacturing and service sectors. Moreover, Ethiopia in a globalizing world is treated in the
perspectives of the pros and cons of globalization on its natural resources, population and socio-
economic conditions.

COURSE OBJECTIVES

Upon completion of this course the students will be able to:

 Describe the location, shape and size of Ethiopia and the Horn

 Explain the implications of location, shape and size of Ethiopia and the horn on the
physical environment, socioeconomic and political aspects
35
  Elaborate the major geological events; the resultant landforms and mineral resources of
Ethiopia and the Horn

 Identify the major drainage systems and water resources of Ethiopia and their
implications for regional development and integration

 Develop an understanding of the climate of Ethiopia, its dynamics and implications on

the livelihoods of its inhabitants

 Examine the spatio-temporal distribution and abundance of natural vegetation, wildlife

and Soil resources of Ethiopia

 Discuss the demographic attributes and dynamics as well as the ethnic diversity of
Ethiopia

 Read maps as well as compute basic demographic and climatic rates

 Appreciate the biophysical and socio-cultural diversities in Ethiopia and the Horn

 Explicate the major types of economic activities in Ethiopia; discern their spatiotemporal
distributions and their contributions to the overall development of the country

 Comprehend the effects of globalization on the socioeconomic development of Ethiopian

and the Horn

COURSE OUTLINE

Chapter 1. Introduction (5 hrs)

1.1. Geography: Definition, scope, themes and approaches

1.2. Location, Shape and Size of Ethiopia and the Horn

1.2.1. Location and its effects

1.2.2. The shape of Ethiopia and its implication

1.2.3. The size of Ethiopia and its implications

1.3. Basic Skills of Map Reading

Chapter 2. The Geology of Ethiopia and The Horn (5hrs)

2.1. Introduction

2.2. The Geologic Processes: Endogenic and Exogenic Forces

36
 2.3. The Geological Time scale and Age Dating Techniques

2.4. Geological Processes and the Resulting Landforms

2.4.1.The Precambrian Era geologic processes and resultant features

2.4.2. The Paleozoic Era geologic processes and resultant features

2.4.3. The Mesozoic Era geologic processes and resultant features

2.4.4.The Cenozoic Era geologic processes and resultant features

2.5. Rock and Mineral Resources of Ethiopia

Chapter 3. The Topography of Ethiopia and the Horn (3hrs)

3.1. Introduction

3.2. Physiographic Divisions

3.2.1The Western Highlands and Lowlands

3.2.2The Southeastern Highlands and Lowlands

3.2.3The Rift Valley

3.3. The Impacts of Relief on Biophysical and Socioeconomic Conditions

Chapter 4. Drainage Systems and Water Resources of Ethiopia and the Horn (5hrs)

4.1. Introduction

4.2. Major Drainage Systems of Ethiopia

4.3. Water Resources: Rivers, Lakes, and Subsurface Water

4.4. General Characteristics of Ethiopian Rivers

4.5. Water Resources Potentials and Development in Ethiopia

Chapter 5. The Climate of Ethiopia and the Horn (7hrs)

5.1. Introduction

5.2. Elements and Controls of Weather and Climate

5.3. Spatiotemporal Patterns and Distribution of Temperature and Rainfall in Ethiopia

5.4. Agro-ecological Zones of Ethiopia

37
 5.5. Climate and its Implications on Biophysical and Socioeconomic Aspects

5.6. Climate Change/Global Warming: Causes, Consequences and Response

Mechanisms

Chapter 6. Soils, Natural Vegetation and Wildlife Resources of Ethiopia and the Horn

(6hrs)

6.1. Introduction

6.2. Ethiopian Soils: Types, Degradation and Conservation

6.3. Types and Distribution of Natural Vegetation in Ethiopia

6.4. Natural vegetation: Uses, Degradation and Conservation Strategies

6.5. Wildlife Resources of Ethiopia: Types, Importance, and Conservation Strategies

Chapter 7. Population of Ethiopia and the Horn (8hrs)

7.1. Introduction

7.2. Population Data: Uses and Sources

7.3. Population Dynamics: Fertility, Mortality and Migration

7.4. Population Distribution and Composition

7.5. Sociocultural Aspects of Ethiopian Population: Education, Health and Languages

7.6. Settlement Types and Patterns

Chapter 8. Economic Activities in Ethiopia (9hrs)

8.1. Introduction

8.2. Mining, Fishing and Forestry

8.3. Agriculture in Ethiopian

8.3.1. Contributions, potentials and characteristics of agriculture in Ethiopia

8.3.2. Agricultural systems in Ethiopia

8.3.3. Major problems of Ethiopian agriculture

8.4. Manufacturing in Ethiopia

8.4.1. Manufacturing: essence and contributions

38
 8.4.2. Types, characteristics and distribution of manufacturing

8.4.3. Industrial development in Ethiopia: Challenges and Prospects

8.5. The Service Sector in Ethiopia

8.5.1. Transportation and communication in Ethiopia: types, roles and

characteristics

8.5.2. Trade in Ethiopia: types, contributions and characteristics

8.5.3. Tourism in Ethiopia: Types, major tourist attraction sites, challenges and

prospects

REFERENCE

1. A.D. Tathe. 2012. Lecture Notes on Climatology: For Intermediate Met Training Course,
Indian Meteorological Department.

2. Addis Ababa University .2001. Introductory Geography of Ethiopia, Teaching Text,

Department of Geography.

3. Assefa M., Melese W., Shimelis G.2014. Nile River Basin; Ecohydrological Challenges,
Climate Change and Hydropolitics. Springer International Publishing, Switzerland.

4. Ray B. D.1989. Economics for Agriculture: Food, Farming and the Rural Economy.
Macmillan.

5. CSA 1994 & 2007. Population and Housing Census Results. CSA: A.A.

6. Diao, Xinshen,. 2007. The Role of Agriculture in Economic Development: Implications

for Sub Saharan Africa. Sustainable Solutions for ending Hunger and Poverty, Research
Report 153. IFPRI, Ethiopia

7. Engdawork Assefa. 2015. Characterization and classification of major agricultural soils

in CASCEP intervention weredas in the central highlands of Oromia Region, Ethiopia,
Addis Ababa University

8. FDRE. 2001 Ministry of Water Resources, National Metrological Survey, A.A.

9. Girma Kebede .2017. Society and Environment in Ethiopia

10. Hartshorne, T. & J. Alexander.1988. Economic Geography, 3rd Ed.

11. Hooguelt, A. 2001. Globalization and the post-colonial world. The New political
Economy of Development. Basingstoke plagrave.

39
12. Hurni. H. 1988. Ecological Issues in the Creation of Ethiopia. Paper presented in the
National Conference on Disaster prevention and preparedness Strategy for Ethiopia, A.A

13. International Centre for Migration Policy Development (ICMPD). 2008.. East Africa
Migration Route Initiative Gaps & Needs Analysis Project Country Reports: Ethiopia,
Kenya, Libya. Vienna

14. Laurence G., Jeremias M., Tilahun A., Kenneth M. 2012. Integrated Natural Resource
Management in The Highlands of Eastern Africa; From Concept to Practice. New York,
Earthscan.

15. Lloyd, P. & P. Dickens.1977. Location in Space. Harper @ Row.

16. Mesfin Woldemariam. 1972. Introduction to Ethiopian Geography, Addis Ababa,

17. Ministry of Agriculture/MOA/ .1998. Agro-ecological zones of Ethiopia: Natural

Resources Management and Regulatory Department, Addis Ababa

18. Morgan R.P.C. 2005. Soil Erosion and Conservation. National Soil Resources Institute,
Carnfield University. Blackwell Publishing, Oxford, UK.

19. OXFAM. 2018. Horn of Africa climate crisis response. Regional summary

20. Pausewang, Siegfried .1990. Ethiopian Rural Development Options.

21. Plant genetic resource center .1995. Ethiopia: country report to the FAO International
Technical Conference on Plant Genetic Resource, Addis Ababa

22. Robert, E.G, James, F.P & L. Michael T. 2007. Essentials of Physical Geography.
Thomson Higher Education, Belmont, 8th edition

23. UNDP, FAO .1984. Ethiopia Forest Resources and Potential for Development; An
assistance to land use planning.

24. United Nations Framework Convention on Climate Change. 2007. Climate Change;
Impacts Vulnerabilities and Adaptations in Developing Countries.

25. http://www.preventionweb.net/publications/view/2759

26. Waugh, D. 1990. Geography: An Integrated Approach. Nelson: London

40
COURSE TITLE: COMMUNICATIVE ENGLISH LANGUAGE SKILL II

COURSE CODE : FLEn 1012

CREDIT HOURSE : 3

PREREQUISITES COURSE: COMMUNICATIVE ENGLISH LANGUAGE SKILL I

COURSE DESCRIPTION

Communicative English Language Skills II Module is a continuation of Communicative English

I Module, and it mainly aims to provide first year University students proficiency with reading,
speaking and writing skills. It also aims to help students learn vocabularies that are assumed
unfamiliar to them. In the grammar part, with the intention of providing explanations, brief notes
are given in each unit.
The module consists of five units with three supplementary reading at the end of the Module.
The supplementary readings are included to support ideas included in the reading passages in
units 1-3.
Students are advised to read the references put in the box for further learn the grammar points
included in the Module.

COURSE OUTLINE

Unit I: Life Skills

Part I. Reading passage: The concept of life skills
Part II. Grammar: Active and passive voices
Part III. Speaking
Part IV. Writing

Unit II: Speculations about the future of Science

Part I. Reading passage: Grassroots attack in bilharzia
Part II. Grammar: Future Tense
Part III. Speaking
Part IV. Writing

Unit III: Environmental protection

Part I. Reading: Environmental Challenges: A river run
through it

41
Part II. Grammar: Modal verbs
Part III. Speaking
Part IV. Writing

Unit IV: Indigenous Knowledge

Part I. Reading: A local Pathway to Global Development
Part II. Grammar: Reported Speech
Part III. Speaking

Supplementary Readings
A. Environmental Problems
B. The Origin of Humans: The Record From the Afar of Ethiopia

REFERENCES
1. Azar, B. S. (2003). Fundamentals of English grammar. Longman.
2. Eggenschwiler, J.,& Biggs, E.D. (2001). Writing: Grammar, Usage, and Style. New
York. Hungry Minds. Inc
3. Lucy, J. A., & Lucy, L. A. (Eds.). (1993). Reflexive Language: Reported Speech and
Meta pragmatics. Cambridge University Press.
4. Murphy, R. (2012). English Grammar in Use. Ernst Klett Sprachen.
5. Naylor, H., & Murphy, R. (2007). Essential Grammar in Use. Supplementary Exercises.
With Answers. Ernst Klett Sprachen

COURSE TITLE: SOCIAL ANTHROPOLOGY

COURSE CODE: Anth 1012

CREDIT HOURS: 2 (1+1)

PREREQUISITES COURSE: NONE

COURSE DESCRIPTION

This course is designed to introduce the anthropology of Ethiopian societies and cultures to first
year students' of Higher Learning Institutions (HLIs). It covers basic concepts of anthropology
such as culture, society and humanity. It also discusses themes including unity and diversity;

42
kinship, marriage and family; indigenous knowledge systems and local governance, identity,
multiculturalism, conflict, conflict resolution and peacemaking system; intra and inter-ethnic
relations of Ethiopian peoples. In addition, the course explores culture areas of Ethiopia such as
plough culture, enset culture and pastoralism. The course further covers marginalized minority
and vulnerable groups in terms of age, gender, occupation and ethnicity by taking ethnographic
case studies into account and discuss ways of inclusive growth.

COURSE OBJECTIVES

Up on the successful completion of the course, students will be able to:

 Develop an understanding of the nature of anthropology and its broader scope in making
sense of humanity in a global perspective;

 Understand the cultural and biological diversity of humanity and unity in diversity across
the world and in Ethiopia;

 Analyze the problems of ethnocentrism against the backdrop of cultural relativism;

 Realize the socially constructed nature of identities & social categories such as gender,
ethnicity, race and sexuality;

 Explore the various peoples and cultures of Ethiopia;

 Understand the social, cultural, political, religious& economic life of different

ethnolinguistic & cultural groups of Ethiopia;

 Understand different forms marginalization and develop skills inclusiveness;

 Appreciate the customary systems of governance and conflict resolution institutions of

the various peoples of Ethiopia;

 Know about values, norms and cultural practices that maintain society together;

 Recognize the culture area of peoples of Ethiopia and the forms of interaction developed
over time among themselves; and

 Develop broader views and skills to deal with people from a wide variety of
socioeconomic and cultural backgrounds.

COURSE OUTLINE

Chapter 1. Introducing Anthropology and its Subjects

1.1 What is anthropology – a Mirror for Humanity?

1.2 Sketching the subject matter, scope and concerns of anthropology

43
 1.3 Anthropological imagination: asking questions and seeing the world

anthropologically

 Q- What does it mean by using the anthropological lens when looking at the
world?

1.4 Defining Features of Anthropology- holism, relativism & comparative perspectives

1.5 Methods of Research in anthropology: ethnography & ethnographic methods

1.6 Sub-fields of Anthropology: Four Mirrors for Understanding Humanity

1.7 The relation between anthropology and other disciplines

Chapter 2. Human Culture and Ties that Connect

2.1 Conceptualizing Culture: What Culture Is and What Culture Isn’t?

2.2 Characteristics features of culture: what differentiates culture from other traditions?

2.3 Aspects of Culture –Material & Non-material (values, beliefs & norms)

2.4 Levels of culture: universality, generality and particularity (cultural diversity)

1.4 Ethnocentrism, Cultural relativism, and human rights

1.5 Discussion- Debating cultural relativism: Human rights law and the demonization of

culture and anthropology along the way

2.6 Cultural Change: what is cultural change?

2.6.1 Cultural Diffusion versus Cultural Assimilation

2.6.2 Innovation

2.6.3 Discussion - Contesting culture as sharply bounded versus unbounded

2.6.4 ‘cultural flows’ or as ‘fields of discourse’ in the context of globalization.

2.7 Ties that Connect: Marriage, Family and Kinship

2.7.1 Marriage -rules, functions and forms of Marriage

2.7.2 Family -types and functions of Family

2.7.3 Q. How families and marriage differ in different societies?

2.7.4 Kinship System -types of kin groups and rules of descent

44
 2.8 Kinship and Gender Across Cultures

2.9 Sex and Gender: Mapping differences in cross cultural perspective

2.10 Gender –as power relations

2.11 Cultural practices, norms and values that maintain society together

Chapter 3. Human Diversity, Culture Areas, and Contact in Ethiopia

3.1 Human Beings & Being Human: What it is to be human? –(a bio-cultural animal?)

3.2 Origin of the Modern Human Species: Homo sapiens sapiens (that’s you!)

3.3 Religious, biological & evolutionary (paleo-anthropological) explanations

3.4 The Kinds of Humanity: human physical variation

 Q. Why isn’t everyone the same?

 Q. Why do people worldwide have differences in their phenotypic attributes?

3.5 Human Races: the history of racial typing

3.6 The Grand Illusion: Race, turns out, is arbitrary

 Q. What can we say for sure about human races?

3.7 Why is Everyone Different? Human Cultural Diversity - anthropological

explanations

 Q. Why don’t others do things the way we/I do?

3.8 Culture areas and cultural contacts in Ethiopia

3.8.1 Plough culture area

3.8.2 Enset culture area

3.8.3 Pastoral societies culture area

2.9 Historical and social interactions between culture areas

Chapter 4. Marginalized, Minorities, and Vulnerable Groups

4.1 Gender based marginalization

4.2 Occupational cast groups

4.3 Age based vulnerability (children and old age issues)

45
 4.5 Religious and ethnic minorities

4.6 Human right approaches and inclusive growth, anthropological perspectives

Chapter 5. Theories of Inter-Ethnic Relations and Multiculturalism in Ethiopia

5.1 The Scales of Human Identity: Who am I?- Understanding ‘self’ & ‘other’

 Q- What are the ways we tell for others who we are?

5.2 Ethnicity and Race: What’s in a name?

5.3 Ethnic Groups & Ethnic Identity

 Q. What is the basis of one’s ethnic identity?

 Q. Is ethnicity a fundamental aspect of human nature & self-consciousness,

essentially unchanging and unchangeable identity? Or

 Q. Is it, to whatever extent, socially constructed, strategically or tactically

manipulable, and capable of change at both the individual and collective
levels?

5.4 Race –the social construction of racial identity

 Q. Do the claims of some people/groups about superior & inferior racial

groups have any scientific validity?

5.5 Primordialism; Instrumentalism; Social constructivism

5.6 Debates on inter-ethnic relations and identities

Chapter 6. Customary and Local Governance Systems and Peace Making

6.1 Indigenous knowledge systems and local governance

6.2 Intra and inter-ethnic conflict resolution institutions

6.3 Ethnographic cases: commonalities and shared practices (e.g., Oromo and Somali,

Afar and Tigray; Gedeo and Oromo; Guraghe and Siltie; Amara and Tigray)

6.4 Customary/Local governance systems

6.5 Ethnographic cases: Oromo Geda; Somali-Gurti; Gamo, Gofa, Wolayita-Woga;

Guraghe-Sera

6.6 Legal pluralism: interrelations between customary, religious and state legal systems

46
REFERENCES

1. Asmarom Legesse . 2006. Oromo Democracy: an Indigenous African Political System.

The Red Sea Press, Inc.

2. Cameron, M. Smith and Evan T. Davies . 2008. Anthropology for Dummies. Wiley
Publishing, Inc., Indianapolis, Indiana.

3. Clifored Geertz . 1973. The Interpretation of Cultures. A division of Harper Collins

Publishers.

4. Donald Donham . 1986. Marxist Modern. The Ethnographic History of Marxist Ethiopia.

5. Donald N. Levine. 1974. Greater Ethiopia: The Evolution of A Multiethnic Society.

Chicago & London., University of Chicago.

6. Dunif-Hattis and Howard C. 1992. Anthropology: Understanding Human Adaptation.

New York: Harper Collins, Inc.

7. Eriksen, T. H. 2001. Small Places, larger Issues: An introduction to social and cultural
anthropology. London: Pluto Press.

8. Eriksen, T. H. 2004. What is anthropology? London: Pluto Press.

9. Eriksen, T. Hylland. 2002. Ethnicity and Nationalism. London; Pluto Press.

10. Eriksen, T.H. and Nielsen, F.S. 2001. A History of Anthropology. London: Pluto Press.

11. Hallpike, Christopher R. 1972. The Konso of Ethiopia: A Study of the Value of a Cushitic
People. Oxford: Clarendon Press.

12. Hamer, John. 1970. The Sidama Generational Class Cycles: A Political Geronotocracy.
Africa 40,I (Jan,1970): 50-70.

13. Haviland, WA, .1999. Cultural Anthropology (9th ed.). Fort Worth: Harcourt and Brace
College Pub.

14. Kottak, C. P. 2004. Anthropology: the Exploration of Human Diversity (10th ed.).
McGraw Hill, New York.

15. Lavenda, R. and Emily S. 2015. Anthropology. What Does It Mean to Be Human?. (3rd.).
Oxford. Oxford University Press.

16. Pankhurst. R. 2001. Historic Images of Ethiopia. Shamans Books. Addis Ababa, Ethiopia.

17. Richard Jenkins. 2006. Rethinking Ethnicity. London Sage Publication.

47
 18. Rosman, A., Rubel, P.G. and Weisgrau, M. 2009. The Tapestry of Culture: an
Introduction to Social Anthropology. Lanham: Rowman and Little field.

19. Scupin and DeCorse .1988. Anthropology: A Global Perspective (2nd ed.). New Jersey:
Prentice Hall.

20. Shack, William S. 1966. The Gurage: A People of the Enset Culture. London: Oxford
University Press.

21. Triulzi et al. 2002. Remapping Ethiopia Easer African Studies:. Addis Ababa: AAU

COURSE TITLE: GENERAL BIOLOGY

COURSE CODE : Biol 1012

CREDIT HOURS: 3 (2+1)

PREREQUISITES COURSE: NONE

COURSE DESCRIPTION

The course introduces basic concepts of science, scientific methods and the subject matter of
biology. Chemical basis of life, basic characteristics of living things, origin of life, cellular
structure, cell metabolism and transformation of energy are described in detail. The course
covers basic ideas of genetics and evolution, infection and immunity, taxonomy of organisms,
major ecological and natural resource conservation concepts and population and health aspects.
The general features of invertebrate and vertebrate animals and the application of biology in
different disciplines are also discussed.

COURSE OBJECTIVES

At the end of the course, the students will be able to:

 Explain the scope of biology and molecular basis of life

 Describe life activities from the cellular point of view

 Manipulate basic biological tool, record data and draw conclusions

48
  Develop scientific attitude, skill and conduct biological experiments using scientific
procedures

 Outline basic processes of energy transduction and synthesis of intermediate or final

products in living cells

 Understand the basic concepts of genetics and inheritance

 Understand the concepts of infection and immunity

 Classify organisms based on their cellular organization and complexity

 Explain components, processes and interrelationships within a given ecosystem

 Know the general features of invertebrate and vertebrate animals

 Appreciate the practical uses of biological knowledge and its application in the wider
society

COURSE OUTLINE

Chapter 1. Introduction (2hrs)

2.1 The meaning and scope of biology

2.2 The nature and origin of life

2.3 Scientific method

CHAPTER 2. Biological Molecules (2HRS)

2.1. Carbohydrates

2.2 Lipids

2.3. Proteins

2.4. Nucleic acids

2.5. Vitamins and coenzymes

2.6. Water

2.7. Minerals

Chapter 3. The Cellular Base of Life (4hrs)

3.1. The cell theory

49
 3.2. Cell organelles

3.3. Structure and Function of Organelles

3.4. Cellular diversity

3.5. Transport in cells

3.5.1. Nature and structure of biological membranes

3.5.2. Membrane permeability and material transport

3.5.3. Types of transport in cells (diffusion, osmosis, active transport, bulk

transport)

3.5.4. Factors affecting membrane permeability

Chapter 4. Cellular Metabolism and Metabolic Disorders (5hrs)

4.1. Cellular metabolism

4.2. Enzymes and their role in Metabolism

4.2.1. Chemical nature of enzymes

4.2.2. Mechanisms of enzyme action

4.2.3. Factors affecting enzyme activity

4.3. Biosynthesis and Bioenergetics

4.3.1. Photosynthesis

4.3.1.1.Photosynthetic Pigments and light

4.3.1.2. Stages of photosynthesis

4.3.2. Biosynthesis of other molecules

4.3.3. Cellular respiration

4.3.3.1. Anaerobic respiration

4.3.3.2. Aerobic respiration

4.4. Metabolic Disorders, diagnosis and treatments (Diabetes mellitus)

Chapter 5. Genetics and Evolution (4hrs)

5.1. Basic Principles of Mendelian genetics and Patterns of inheritance

50
 5.2. Molecular genetics and inheritance

5.2.1. DNA, Gene, Chromosomes and Cell division

5.2.2. ABO blood groups and Rh Factors

5.3. Introduction to Evolution

Chapter 6. Infectious Diseases and Immunity (3hrs)

6.1. Principles of infectious diseases

6.2. Types of infectious disease and their causative agent

6.3. Modes of transmission

6.4. Host defenses against infectious diseases

6.5. Adverse immune reactions (responses)

6.6. Tumor Immunolology

Chapter 7. Taxonomy of Organisms (3hrs)

7.1. Early attempts to classify organisms

7.2. Modern Views of Classification (Schemes of Classification)

7.3. Domains of Life and the Hierarchical System of Classification

7.4. Binomial Nomenclature

Chapter 8. Ecology and Conservation of Natural Resources (3hrs)

8.1. Definition of ecological terms and Basic concepts of Ecology

8. 1.1. Aquatic and terrestrial ecosystems

8.1.2. Flow of energy through the ecosystem

8.1.3. Cycling of materials (nutrients)

8.2. Conservation of natural resources

o Principles of conservation

8.3. Environmental Pollution and Public Health

Chapter 9. Introduction to Botany and Zoology (2hrs)

9.1 Introduction to Botany

51
 9.1.1. Algology

9.1.2. Bryology and Pteridology

9.1.3. Seed plants

9.2. Introduction to Zoology

9.2.1. Invertebrates

9.2.2. Vertebrates

Chapter 10. Applications of Biological Sciences (4hrs)

10.1 Application of Biology in medicine and other health sciences (Fast diagnosis tools,
drug and vaccine production, gene therapy, immuno-diagnosis, immunotherapy,
transplantation, medicinal plants)

10.2 Application of Biology in technology(Application of bacteria in concrete

strengthening, Environmental Engineering, Biosystems Engineering, Chemical
Engineering, Biosensors)

10.3 Application of Biology in agriculture (soil fertility, tissue culture, animal breeding
and transgenic animals, plant disease and pest management)

10.4 Application of Biology in industries (Food, brewery, pharmaceuticals, tannery and

textile, single cell production, preservation)

10.5 Application of Biology in waste treatments and recycling (Bioenergy,

bioremediation, water treatment, biomining)

10.6 Application of Biology in forensic Science

10.7 Biological warfare

PRACTICAL

Session 1. Basic tools of the Biologist and handling skills

Session 2. Preliminary use of the microscope

Session 3. The cell: structure of generalized cells (Fresh mount preparation and observation of

plant and animal cells)

Session 4. Testing for biologically important molecules (Carbohydrates, proteins and Lipids)

Session 5. Dialysis, Diffusion and Osmosis

52
Session 6. Bio-catalyst

Session 7. Photosynthesis (e.g. Paper chromatography, effect of light on photosynthesis)

Session 8.Blood grouping and Genetics of dominant and recessive characters-(Tongue rolling,

color blindness, chemical taster and non-tester)

Session 9. Molecular Techniques (DNA extraction, PCR, Electrophoresis, Cloning and immuno-

blotting) using video or animations

REFERENCES

1. Biggs, A., Hagins, W.C., Holliday, W.G., Kapicka, C.L., Lundgren, L., Rogers, W.D.,
Sewer, M.B. and Zike, D. 2008. Biology. The McGraw-Hill Companies, Inc., United
States of America.

2. Campbell N.A., Reece, J.B. and Mitchell L.G. 1999. Biology. Benjamin Cummings
Publishing Company Inc an imprint of Addison Wesley Longman, Inc, United States of
America.

3. Eldon D. Enger, Frederick C. Ross and David B. Bailey .2005. Concepts in Biology. 11th
ed. Tata Mc Graw-Hill, New Delhi, India.

4. Guttman B.S. and Hopkins III J.W. 1999. Biology. The McGraw-Hill Companies, Inc.,
United States of America.

5. Keeton , W.T. and Mc Fadden, C.H .1983. Elements of Biological Science. 3rd ed.

6. Postlethwait, J.H. and Hopson, J.L. 2006. Modern Biology. Holt, Rinhart and Winson,
United States of America.

7. Presson J. and Jenner J. 2008. Biology: Dimensions of Life. The McGraw-Hill Companies,
Inc., United States of America.

8. Raven, P.H. and Jonson, G.B. 2011. Biology. 9th ed. McGraw-Hill Companies, Inc., 1221
Avenue of the Americas, New York, NY 10020

9. Robert, M.B.V. 1986. Biology: A Functional Approach. Thomas Nelson & Sons, Canada.

10. Sandra Pennington .2000. Introduction to Genetics. 11th hours (Malden, Mass)

11. Starr, C. and Taggart, R. 1987. Biology: the Unity & Diversity of Life. 4th ed. Wadsworth
Publishing Company, Belmont, California.

12. Susan Elrod, Ph.D & William Stansfield .2002. Genetics. 4th ed. Tata Mc Graw-Hill, New
Delhi, India.

53
 13. Sylvia S. Mader (2001). Biology. 7th ed. Mc Graw-Hill

14. Taylor, D.J., Stout , G.W. Green, N.P.O. and Soper R. 2008. Biological Science,
Cambridge University Press

COURSE TITLE: INTRODUCTION TO EMERGING TECHNOLOGIES

COURSE CODE : EmTe 1012

CEDIT HOURS: 3 (2+1)

PREREQUISITES COURSE: NONE

COURSE DESCRIPTION

This course will enable students to explore current breakthrough technologies in the areas of
Artificial Intelligence, Internet of Things and Augmented Reality that have emerged over the
past few years. Besides helping learners become literate in emerging technologies, the course
will prepare them to use technology in their respective professional preparations.

COURSE OBJECTIVES

By the end of this course the student will able to:

 Identify different emerging technologies

 Differentiate different emerging technologies
 Select appropriate technology and tools for a given task
 Identify necessary inputs for application of emerging technologies

COURSE OUTLINE

Chapter 1. Introduction To Emerging Technologies

1.1 Evolution of technologies

1.2 Introduction to Industrial revolution

1.3 Historical background (IR 1.0, IR 2.0, IR 3.0)

1.4 Fourth industrial revolution (IR 4.0)

1.5 Role of data for Emerging technologies

54
 1.6 Enabling devices and networks for emerging technologies (programmable devices)

1.7 Human to Machine Interaction

1.8 Future trends in emerging technologies

Chapter 2. Introduction to Data Sciences

2.1 Overview for Data Science

2.2 Definition of data and information

2.3 Data types and representation

2.4 Data Value Chain

2.5 Data Acquisition

2.6 Data Analysis

2.7 Data Curating

2.8 Data Storage

2.9 Data Usage

2.10 Basic concepts of big data

Chapter 3. Artificial Intelligence

3.1 Introduction to AI

3.2 What is AI

3.3 History of AI

3.4 Levels of AI

3.5 Types of AI

3.6 Applications of AI

3.6.1 Agriculture

3.6.2 Health

3.6.3 Business (Emerging market)

3.6.4 Education

3.7 AI tools and platforms (eg: scratch/object tracking)

55
 3.8 Sample application with hands on activity (simulation based)

Chapter 4. Internet of things

4.1 Overview of IOT

4.1.1 What is IOT?

4.1.2 History of IOT

4.1.3 Advantages of IOT

4.1.4 Challenges of IOT

4.2 How IOT works

4.2.1 Architecture of IOT

4.2.2 Devices and network

4.3 Applications of IOT

4.3.1 Smart home

4.3.2 Smart grid

4.3.3 Smart city

4.3.4 Wearable devices

4.3.5 Smart farming

4.4 IOT tools and platforms (eg: KAA IoT /Device Hive/Zetta/Things Board…)

4.5 Sample application with hands on activity (eg IOT based smart farming)

Chapter 5. Augmented Reality

5.1 Introduction to AR

5.2 Virtual reality (VR) , Augmented Reality(AR) vs mixed reality (MR)

5.3 Architecture of AR systems.

5.4 Application of AR systems (education, medical, assistance, entertainment) workshop

oriented hands demo

Chapter 6. Ethics and professionalism of emerging technology

56
 6.1 Technology and ethics

6.2 Digital privacy

6.3 Accountability and trust

6.4 Treats and challenges

Chapter 7. Other emerging technologies

7.1 Nanotechnology

7.2 Biotechnology

7.3 Blockchain technology

7.4 Cloud and quantum computing

7.5 Autonomic computing

7.6 Computer vision

7.7 Embed systems

7.8 Cyber security

7.9 Additive manufacturing (3D Printing)

Etc. …

REFERENCES

1. Follett, J. 2014. Designing for Emerging Technologies: UX for Genomics, Robotics, and
the Internet of Things: O'Reilly Media.

2. Vong, J., & Song, I. 2014. Emerging Technologies for Emerging Markets: Springer
Singapore.

3. Del Rosal, V. 2015.Disruption: Emerging Technologies and the Future of Work.

Emtechub.

4. Sadiku, M. N. O. 2019. Emerging Internet-Based Technologies: CRC Press.

5. Mohamed Anis Bach Tobji, Rim Jallouli, Yamen Koubaa, Anton Nijholt Digital Economy.
Emerging Technologies and Business Innovation 2018

6. Mahdi H. Miraz, Peter Excell, Andrew Ware, Safeeullah Soomro, Maaruf Ali, Emerging
Technologiesin Computing, Lecture Notes of the Institute for Computer Sciences, Social

57
 Informatics and Telecommunications Engineering 200, Springer International Publishing,
2018.

7. Francesco Corea. Artificial Intelligence and Exponential Technologies: Business Models

Evolution and New Investment Opportunities, 2017.

8. Laura Igual and Santi Segui, Introduction to Data Science, A Python Approach to
Concepts, Techniques and Applications, Springer International Publishing Switzerland,
2017.

9. Laura Igual, Santi Segu, Introduction to Data Science. A Python Approach to Concepts,
Techniques and Applications, Undergraduate Topics in Computer Science, Springer, 2017

10. Oleg Chertov, Tymofiy Mylovanov, Yuriy Kondratenko, Janusz Kacprzyk, Vladik
Kreinovich, Vadim Stefanuk , Recent Developments in Data Science and Intelligent
Analysis of Information, 2019

11. Carlos Cordon, Pau Garcia-Milà, Teresa Ferreiro Vilarino, Pablo Caballero, Strategy is
Digital: How Companies Can Use Big Data in the Value Chain, 2016

12. Wolfgang Ertel, Nathanael T. Black, Introduction to Artificial Intelligence, Springer, 2018

13. Stephen Lucci, Danny Kopec, Artificial Intelligence in the 21st Century : A Living
Introduction,Mercury Learning & Information, 2015

14. Jan Holler, Vlasios Tsiatsis, Catherine Mulligan, Stefan Avesand,Stamatis Karnouskos and
David Boyle, From Machine-To-Machine to the Internet of Things. Introduction to a New
Age of Intelligence, Academic Press, 2014.

15. Gaston C. Hillar, Internet of Things with Python: Interact with the world and rapidly
prototype IoT applications using Python, Packt Publishing, 2016.

16. Khaled Salah Mohamed, The Era of Internet of Things: Towards a Smart World, Springer,
2019.

17. Michael Haller, Mark Billinghurst, Bruce Thomas, Emerging Technologies of Augmented
Reality: Interfaces and Design,2006.

18. Bruno Arnaldi, Pascal Guitton, Guillaume Moreau, Virtual Reality and Augmented
Reality: Myths and Realities, Wiley-ISTE, 2018.

19. Paul Mealy, Virtual & Augmented Reality for Dummies, 2018.

20. Timothy Jung, M. Claudia tom Dieck, Augmented Reality and Virtual Reality:
Empowering Human, Place and Business, 2019

58
21. Jon Peddie, Augmented Reality : Where We Will All Live, Springer International
Publishing, 2017.

22. Sandler, Ronald, ed. Ethics and Emerging Technologies. Springer, 2016.

23. Sachin Ramar, David Oc’conner, Artificial Intelligence: How it Changes the Future, 2019

24. Federica Lucivero, Ethical Assessments of Emerging Technologies: Appraising the moral
plausibility of technological visions, 2016

25. Sabine Roeser, Risk, Technology, and Moral Emotions, 2018

26. Sven Ove Hansson. The Ethics of Technology: Methods and Approaches, 2017

COURSE TITLE: MORAL AND CIVIC EDUCATION

COURSE CODE : MCiE 1012

CEDIT HOURS: 2 (1+1)

PREREQUISITES: NONE

COURSE DESCRIPTION

This course is designed for undergraduate students with the aim of producing good citizens. It
emphasizes on equipping learners with the necessary civic competence and active participation
in public life. It will also help them to exercise their democratic rights and discharging their
responsibilities effectively by familiarizing them with necessary civic knowledge and skills. In
countries such as ours, where the process of cultivating modern constitutional and democratic
values in the minds of citizens is experiencing serious challenges, largely because the country
had no established civic culture and partly because these values and principles are not yet well-
institutionalized, civics and ethical education remains to be imperative. To this end, the course
introduces learners to the basics of civics and ethics, citizenship, morality and the goals of
studying civics and ethics. It exposes students to the meanings, foundations, approaches, values
and principles of ethics and civic virtue that learners must be equipped with both as citizens and
professionals in their encounter with real life situations both to be morally matured and
responsible while making decisions and taking actions. The course also elucidate the nature,
purpose and forms of state and government, constitution, democracy and human rights, the
nature of democratic citizenship, modes of cultivating civic-virtues in our citizens mainly within
the context of Ethiopia.

59
COURSE OBJECTIVES

Upon a successful completion of this course, students will be able to:

 Understand the subject matter of Civics and Ethics;

 Cultivate certain moral values and civic virtues that enable them to be morally matured
and competent in their professional and citizenry lives by practically exposing them to
moral and civic debates/discussions and engagements.

 Develop such values/ virtues as recognition, appreciation and tolerance towards diversity
and also build culture of peace

 Gain knowledge about the theoretical discourses and practices of state, government and
citizenship, and their mutual interplay especially in the context of Ethiopia;

 Develop individual and/or collective potential of becoming self-confident citizens who

can effectively participate in their legal-political, socio-economic and cultural lives;

 Understand the essences of such values and principles as democracy and human rights,
multiculturalism and constitution and constitutionalism with especial reference to
Ethiopia;

 Develop analytical and reflective skill of identifying global or national level

development, democracy/governance and peace related issues of civics and ethics and
then be able to produce or evaluate policies and practices in a civically and ethically
responsible manner.

COURSE OUTLINE

Chapter 1: Understanding Civics and Ethics (6hrs)

1.1 Defining Civics, Ethics, Morality and amorality

1.2 The Origin and Development of Civics and ethical education

1.3 The purpose of civics and ethical education

1.4 Citizen: Rights and responsibilities

1.5 Competences of good citizen

Chapter 2: Approaches to Ethics (12hrs)

2.1 Normative ethics

2.1.1 Teleological Ethics (Consequentialist)

60
  Hedonism

 Ethical and psychological Egoism: Epicureanism and Cyrenaicism

 Social Hedonism: Utilitarianism

2.1.2 Deontological Ethics (Non- Consequentialist)

 Performance of One’s own Duty

 Devine-based Morality

 Kant’s Categorical Imperative

 W.D. Ross’s Prima Facie duty

2.1.3 Virtue Ethics and Civic Virtues

 Basic Principles of Civic Virtues

 How to be virtuous person?

2.2 Non-Normative Ethics

2.2.1 Meta Ethics

2.2.2 Absolutism/Objectivism

2.2.3 Relativism/Subjectivism and Conventionalism

2.2.4 Naturalism and Non-naturalism

2.3 Issues in Applied Ethics

2.3.1 Development Ethics

 How should a society Develop?

 Who is morally responsible for Underdevelopment?

 A ‘Just’ Development

2.3.2 Environmental Ethics

 Ecosystem and the environmental pollutions

 Principles of Environmental Ethics

2.3.3 Professional Ethics

61
  Profession and Professionalism

 The scope of Professional Ethics

 Common Principles of Professional Ethics

Chapter 3: Ethical Decision Making and Moral Judgments (6hrs)

3.1 Ethical Principles and Values of Moral Judgments

 The principle of equal consideration of interest

 Conflicting goals and ethical Justifications

 Ethical values and Justifiable exceptions

3.2 Why Should I act ethically?

Chapter 4: State, Government and Citizenship(12hrs)

4.1 Understanding State

 What is a state?

 Attributes of State

 State Structures

4.2 Understanding Government

 Major Function and Purpose of Government

 Types of Government: Limited and Unlimited

 Systems of Government

4.3 Understanding Citizenship

 What is Citizenship

 Inclusion and exclusion in Citizenship

 Ways of Acquiring Citizenship

 Ways of Losing Citizenship

 Citizenship in Ethiopian Context: Past and Present

4.4 State Formation and Nation-building in Ethiopian Context

62
Chapter 5: Constitution, Democracy and Human Rights (12hrs)

5.1 Constitution and Constitutionalism

 Peculiar features of Constitution

 Major Purpose and Functions of Constitution

 Classification of Constitutions

 The Constitutional Experience of Ethiopia: pre and post 1931

5.2 Democracy and Democratization

 Definitions and Forms of Democracy

 Views on Democracy: Substantive and Procedural Views

 Fundamental Values and Principles of Democracy

 Democratization and Its Waves

 Major actors in Democratization Process

 Democracy and Good Governance in Ethiopia

5.3 Human Rights

 Definitions and Nature of Human Rights

 Basic Characteristics of Human Rights

 Dimensions of Human Rights

 The Protection and Promotion of Human Rights

 Human Rights Instruments: Documents

 Oversight Mechanisms: Institutions

REFERENCES

1. Alexander, Larry (eds.).(1998). Constitutionalism: Philosophical Foundations.

Cambridge: Cambridge University Press.

2. AssefaFisseha. (2006). Federalism and Accommodation of Ethnic Diversity in Ethiopia:

Comparative Study. Utrecht: Wolf Legal Publishers.

63
3. Charles F. Kettering Foundation. & Harwood Group.1991. Citizens and politics: a view
from Main Street America. Dayton, Ohio: The Foundation.

4. David S. Oderberg and Timothy Chapel. (2004). Human values , new essays on ethics
and natural law palgravemacmillan, Great Britain.

5. Fasil Nahum. 1997. Constitution for a Nation of Nations: The Ethiopian Prospect.
Lawrenceville,NJ: Red Sea Publishers.

6. FDRE. (1995). The Constitution of the Federal Democratic of Ethiopia. Federal

NegarritGazeta: Addis Abeba

7. Francis Snare (1992). The Nature of Moral Thinking. Rutledge, U.S.A and Canada

8. Frechette,S. (1981). Environmental Ethics. U.S.A.: The Boxwood Press.

9. Goodin, Robert E. 2005. Reflective Democracy. Oxford University Press: New York.

10. James Paul and Clapham .1972. Ethiopian Constitutional Development: A source book.
Haile Selassie I university: Addis Ababa.

11. Jeavons, T. (1991). Learning for the common good: liberal education, civic education,
and teaching about philanthropy. Washington, DC: Association of American Colleges.

12. John M.Rist Real Ethics. (2004).Reconsidering the Foundations of MoralityCambridge

university press U.K and U.S.A

13. Macedo, S. (2000). Diversity and distrust: civic education in a multicultural democracy.
Cambridge, Mass: Harvard University Press.

14. Melzer, A. M., Weinberger, J., &Zinman, M. R. (1998). Multiculturalism and American
Democracy. Lawrence, Kansas: University Press of Kansas.

15. Munitz, Milton K., (ed.) (1961). A Modern Introduction to Ethics, The Free Press of
Clencoe

16. Navia, Luis E. and Kelly, Eugene. (1980). Ethics and the Search for Values, Prometheus
Books.

17. Niemi, R. G., &Junn, J. (1998). Civic education: what makes students learn. New Haven:
Yale University Press.

18. Norman, Richard. (1985). The Moral Photospheres: An introduction to Ethics, Oxford,
Clarendon Press.

19. Nzongola, Ntalajia and Margaret C. 1998. The State and Democracy in Africa. Asmara:
Africa World Press.

64
 20. Oppenheim, A. N. (1977). Civic education and participation in democracy : the German
case.London ; Beverly Hills: Sage.

21. Penrose, W. O. (1952). Freedom is ourselves: Legal rights and duties of the citizen as a
basis for civic education. Newark: University of Delaware Press.

COURSE TITLE: GENERAL CHEMISTRY

COURSE CODE : Chem 1012

COURSE CREDIT: 3 (2+1)

PREREQUISITES: NONE

COURSE DESCRIPTIONS

The course covers essential ideas in chemistry, measurements and units, classification of matter,
composition of substances and solution, chemical reactions, reactions stoichiometry, electronic
structure and periodic properties of elements, the chemical bond and molecular geometry,
concepts of equilibrium and acid-base equilibrium, basic concepts of organic chemistry and
some selected laboratory activities.

COURSE OBJECTIVES

At the end of this course students will be able to:

 Understand the basic principles of chemistry concepts

 List out possible chemical units and composition of matter
 Predict the type of compounds formed from the elements based on their location in the
periodic table
 Discuss about stoichiometry of chemical reactions
 Understand the quantum mechanical model of an atom and describe the periodic
properties of the elements
 Discuss the formation of ionic and covalent bonds
 Predict the molecular structures of simple compounds using VSEPR theory
 Explain the dynamic nature of chemical equilibrium and discuss acid-base equilibrium
 Name and differentiate different organic compounds based on their functional groups
 Describe the structure and properties of hydrocarbons and their derivatives
 Grasp the general guidelines of laboratory work
 Develop the skill of handling and operating some laboratory equipment

65
  Develop the skill of performing different laboratory activities

COURSE OUTLINE

Chapter 1. Essential Ideas in Chemistry

1.1 Chemistry in Context

1.2 Chemistry as the central science

1.3 The scientific method

1.4 The Domains of Chemistry

1.5 State and classification of matter

1.5.1 State of matter

1.5.2 Classification of matter

1.5.3 Physical and chemical properties

1.5.4 Extensive and intensive property

1.6 Measurements and units

1.6.1 SI units

1.6.2 Derived SI units

1.6.3 Measurement uncertainty

1.6.4 Significant figures in measurement

1.6.5 Significant figures in calculation

1.6.6 Accuracy and Precision

1.6.7 Conversion factors and dimensional analysis

Chapter 2. Atoms, Molecules and Ions

2.1 Atomic structure and symbolism

2.1.1 Chemical symbols and isotopes

2.1.2 Atomic mass unit and average atomic mass

2.1.3 Chemical formulas

66
 2.2 The periodic table

2.2.1 Historical development of the periodic table

2.2.2 Classification of elements in the periodic table

2.3 Ionic and Molecular compounds

2.3.1 Formation of Ionic Compounds

2.3.2 Formation of molecular compounds

2.3.3 Chemical nomenclature

2.3.4 Ionic compounds

2.3.5 Compounds Containing only Monatomic Ions

2.3.6 Compounds Containing Polyatomic Ions

2.3.7 Compounds Containing a Metal Ion with a Variable Charge

2.3.8 Ionic Hydrates

2.3.9 Molecular compounds

2.3.10 Compounds composed of Two elements

2.3.10.1 Binary acids

2.3.10.2 Oxyacids

Chapter 3. Composition of Substances and Solutions

3.1 Formula mass and mole concept

3.1.1. Formula mass

3.1.2. Mole concept

3.2 Determining empirical and molecular formulas

3.2.1. Percent composition

3.2.2. Determination of empirical formulas

3.2.3. Determination of molecular formulas

3.3 Molarity and other concentration units

3.3.1. Molarity

67
 3.3.2. Dilution of solution

3.3.3. Percentage (W/W, W/V and V/V)

3.3.3.1. Mass Percentage

3.3.3.2. Volume Percentage

3.3.3.3. Mass-Volume Percentage

3.3.4. Parts per million (ppm) and Part per billion (ppb)

Chapter 4. Stoichiometry of Chemical Reaction

4.1 Writing and balancing chemical equations

4.1.1. Writing chemical equation

4.1.2. Balancing chemical equation

4.1.3. Equation for ionic reaction

4.2 Classification of chemical reactions

4.2.1. Acid base reactions

4.2.2. Precipitation reactions and solubility rules

4.2.3. Redox reactions

4.3 Reaction stoichiometry

4.4 Reaction yields

4.4.1. Limiting reactant

4.4.2. Percent yield

4.5 Quantitative Chemical Analysis

4.5.1. Acid-base titration

4.5.2. Gravimetric analysis

Chapter 5. Electronic Structure and Periodic Properties of Elements

5.1 Electromagnetic energy

5.1.1. The Characteristics of Light

5.1.2. Quantization and Photons

68
 5.2 The Bohr model

5.3 Development of Quantum theory

5.3.1. The quantum mechanical model of an atom

5.3.2. Quantum Theory of electrons in atoms

5.3.3. The Pauli exclusion principle

5.4 Electronic structure of atoms

5.4.1. Orbital energies and atomic structure

5.4.2. The Aufbau principle

5.4.3. Electronic configuration and the periodic table

5.4.4. Electronic configuration of ions

5.5 Periodic variation in element properties

5.5.1. Variation in covalent radius

5.5.2. Variation in ionic radii

5.5.3. Variation in ionization energies

5.5.4. Variation in electron affinities

Chapter 6. Chemical Bonding and Molecular Geometry

6.1 Ionic Bonding

6.1.1. Formation of Ionic Compounds

6.1.2. Electronic structure of cations and anions

6.2 Covalent Bonding

6.2.1. Formation of covalent bonds

6.2.2. Polarity of covalent bonds

6.3 Lewis structures

6.3.1. Writing Lewis structures with the octet rule

6.3.2. Exception to the octet rule

6.4 Formal charges and resonances

69
 6.4.1. Calculating formal charge

6.4.2. Predicting molecular structure using formal charge

6.4.3. Resonance

6.5 Strengths of ionic and covalent bonds

6.5.1. Ionic bond strength and lattice energy

6.5.2. Bond strength of covalent bond

6.6 Molecular structure and polarity

6.6.1. Valence shell electron pair repulsion theory (VSEPR)

6.6.2. Molecular structure and dipole moment

Chapter 7. Equilibrium Concepts and Acid-base Equilibrium

7.1 Chemical equilibrium

7.2 Le Chatelier’s principle

7.3 Equilibrium calculation

7.4 Concepts of acid-base

7.5 Arrhenius concept

7.5 Bronsted-Lowery concept

7.6 Lewis concept

7.7 pH and pOH

7.8 Relative strengths of acids and bases

7.9 Buffers solution

Chapter 8. Organic Chemistry

8.1 Hydrocarbons

8.1.1. Alkanes

8.1.2. Alkenes

8.1.3. Alkynes

8.2 Aromatic Hydrocarbons

70
 8.3 Alcohols and Ethers

8.3.1. Alcohols

8.3.2. Ethers

8.4 Aldehydes, Ketones, Carboxylic acids and Esters

8.4.1. Aldehydes and Ketones

8.4.2. Carboxylic acids and Esters

8.5 Amines and Amides

8.5.1. Amines

8.5.2. Amides

REFERENCES

1. Brady J. E., J. W. Russel and J.R. Holum, General Chemistry: Principles and Structure,
5th ed., 2006.

2. Chang, R. 2008. General Chemistry: The Essential Concepts, 5th ed., 2008

3. David W. Ball, Introductory Chemistry, Cleveland State University, 2011,

(http://www.saylor.org/books)

4. Hill J.W. and R.H. Petrucci, General Chemistry: An Integrated Approach, 2nd ed., 1999.

5. McMurry J., Organic Chemistry, 8th ed., 20P

6. Patricia Eldredge, R.H. H and, LLC, General Chemistry-Principles, Patterns, and

Applications, 2011. (http://www.saylor.org/books)

7. Zumdahl S. S. and S.A. Zumdahl, Chemistry, 7th ed., 2007

COURSE TITLE: INTRODUCTION TO ECONOMICS

COURSE CODE: Econ 1103

COURSE CREDIT: 3 (2+1)

COURSE PREREQUISITE: NONE

COURSE DESCRIPTION

71
This course provides a general introduction to economics combining elements of micro and
macro fundamentals. The first part of the course focuses on theories of consumers’ and
producers’ behavior. Besides the course will also cover the neoclassical theory of product and/or
service pricing for perfectly competitive market and provide brief introduction to monopoly,
monopolistic competition, and oligopoly market structures. The second major part of the course
will discuss elements of macroeconomics such as macroeconomic goals, national income
account and its measurement, macroeconomic problems and policy instruments. In offering the
course, the real contexts Ethiopia will be thoroughly considered.
General objective: The course will introduce students to the fundamental economic concepts
and principles.
Specific objectives of the course
This course is aimed at:
 Describing the major economic agents and their respective roles and objectives,
 Introducing the concepts of demand and supply and their interactions.
 Introducing students to the neoclassical theory of consumer preferences and utility
maximization approaches,
 Discuss short- run behaviour of production and the related cost structure,
 Introduce the different market structures and their real world applications, and
 Equipping students with macroeconomic goals, national income accounting, economic
problems and policy instruments in light Ethiopian context.
Expected learning outcomes
After completing introduction to economics, students will be able to:
 Describe the major economic agents and their corresponding roles and objectives;
 Understand the concepts of demand and supply and their interactions;
 Explain the objective functions of consumers and producers’ behaviour in the short run,
 Differentiate the various types of market structures,
 Understand the fundamental macroeconomic concepts, problems and policy instruments
in the context of Ethiopia.

COURSE OUTLINE

Chapter 1: Introduction (6 hrs)

1.1. Definition and Meaning of Economics
1.2. Rationale of Economics
1.3. Scope and methods of economic analysis
1.3.1. Micro and macro economics
1.3.2. Positive and normative economics
1.3.3. Inductive and deductive reasoning in economics.
1.4. Scarcity, choice, opportunity cost and production possibilities frontier
1.5. Basic economic questions,
1.6. Economic systems
1.7. Decision making units and the circular flow model

72
Chapter 2: Theory of Demand and Supply (8 hrs)
2.1. Theory of Demand
2.1.1. Demand function, demand schedule and demand curve
2.1.2. Determinants of Demand
2.1.3. Elasticity of Demand
2.2. Theory of Supply
2.2.1. Supply function, supply schedule and supply curve
2.2.2. Determinants of supply
2.2.3. Elasticity of supply
2.3. Market equilibrium

Chapter 3: Theory of Consumers’ Behaviour (9 hrs)

3.1. Consumer preferences
3.2. The concept of utility
3.3. Approaches of measuring Utility
3.3.1. The cardinal utility approach
3.3.1.1. Assumptions of cardinal utility theory
3.3.1.2. Total and marginal utility
3.3.1.3. Law of diminishing marginal utility (LDMU)
3.3.1.4. Equilibrium of the consumer
3.3.2. The ordinal utility approach
3.3.2.1. Assumptions of ordinal utility approach
3.3.2.2. Indifference curve and map
3.3.2.3. Properties of indifference curves
3.3.2.4. The marginal rate of substitution (MRS)
3.3.2.5. The budget line or the price line
3.3.2.6. Equilibrium of the consumer

Chapter 4: The Theory of Production and Costs (8 hrs)

4.1. Theory of production in the short run
4.1.1. Definition of production
4.1.2. Production function
4.1.3. Total, average, marginal product
4.1.4. The law of variable proportions
4.1.5. Stages of production
4.2. Theory of costs in the short run
4.2.1. Definition and types of costs
4.2.2. Total, average, marginal costs in the short run
4.2.3. Relationship between short-run production and cost curves

Chapter 5: Market Structure (6 hrs)

5.1. The concept of market in physical and digital space

73
 5.2. Perfectly Competitive market
5.2.1. Assumptions
5.2.2. Short run equilibrium of the firm
5.2.3. Short run equilibrium of the industry
5.3. Monopoly market
5.3.1. Definition and Characteristics
5.3.2. Sources of Monopoly
5.4. Monopolistically competitive market
5.4.1. Definition and characteristics
5.5. Oligopolistic market
5.5.1. Definition and characteristics

Chapter 6: Fundamentals of Macroeconomics (With Stylized Facts from Ethiopia) (11 hrs)
6.1. Goals of Macroeconomics
6.2. The National Income Accounting
6.2.1. Approaches to measure national income (GDP)
6.2.2. Other income accounts (GNP, NNP, NI, PI and DI)
6.3. Nominal versus Real GDP
6.4. The GDP deflator and the Consumer Price Index (CPI)
6.5. The Business Cycle
6.6. Macroeconomic Problems
6.6.1. Unemployment
6.6.2. Inflation
6.6.3. Trade deficit and budget deficit
6.7. Macroeconomic Policy Instruments
6.7.1. Monetary policy
6.7.2. Fiscal policy

REFERENCES

1. Abel A. B.and B.S. Bernanke. 2017. Macroeconomics, 9th edition, Pearson.

2. Aghion P. and P. Howitt .2009. The Economics of Growth, The MIT Press.
3. Ayele Kuris, Introduction to Economics, 2001.
4. Begg, Fisher &Dornbusch, 2005, Macroeconomics, 8th Ed.
5. Cole, C.L. 1973. Micro Economics: A Contemporary Approach.
6. Dwivedi, D.N.1997. Micro Economic Theory, 3rd edition., Vikas Publishing
7. Ferguson and Gould’s, 1989, Microeconomic Theory, 6th edition.
8. Gregory N. Mankiw.2007. Macroeconomics, 4th edition.
9. Hal R. Varian, Intermediate Microeconomics: A Modern Approach, 6th edition.
10. Koutsoyiannis, A., Modern Microeconomics
11. Liberman, Marc and Hill, Robert E. 2005, Introduction to Economics 2nd Ed.

74
 12. Pindyck R.S. and D.L. Rubinfeld, Microeconomics.
13. Richard E. Carmichael .2006. Economics for Everyone: An introduction to Economics.

COURSE TITLE: AGRO-METEOROLOGY

COURSE CODE: HORT211

CREDIT HOURS: 2 (2+0)

PREREQUISITES: None

COURSE OBJECTIVES
After completing the course, students will able to:
 Define and understand various terms related to weather, climate, meteorology,
 Recognize the different layers and characteristics of the atmosphere,
 Explain heat transfer mechanisms and the earth’s annual energy balance,
 Explain atmospheric humidity and moisture formations,
 Explain the different types of climate,
 Recognize the basis for the classification of climate,
 Explain the basic requirements of crops for their growth and development,
 Explain current global phenomena related to environment and climate change,
 List and explain the factors that affect the weather systems of Ethiopia,
 Know major agro-ecological zones of Ethiopia and understand climatic related hazards
occurring in Ethiopia

COURSE DESCRIPTION
Definitions of different terminologies involved in the science of meteorology. Weather and
climatic elements and controls; apparatus used to measure different weather and climate
elements. Agro-climatological perspectives and applications. The sun (the source of energy),
Atmospheric composition and structure. Climatic classification; the greenhouse effect and global
warming, climate change: global and local climate change. Global weather patterns; air masses;
cloud; etc, climatic zones of Ethiopia, seasons, agro-ecology of Ethiopia; weather systems
affecting Ethiopia. Climatic related hazards of Ethiopia: drought; flooding etc.

COURSE OUTLINE:
Chapter 1. Introductory Concepts in Meteorology and Climatology
1.1 Definitions of terms: weather, climate, meteorology and climatology

1.2 The scope of meteorology and climatology

1.3 Elements and controls of weather and climate

75
Chapter 2. Basic Concepts of the Atmosphere
2.1 Nature and origin of Atmosphere
2.2 Present composition of the atmosphere
2.3 Vertical thermal structure of the atmosphere
2.4 Heat transfer in the atmosphere
Chapter 3. Atmospheric moisture (air humidity, hydrologic cycle, precipitation, cloud, fog,

mist, dew, wind, air masses and fronts, El Nino and La Nino)

3.1 Air Humidity

 Absolute, specific, mixing ratio and relative humidity
3.2 Hydrological Cycle (Atmospheric Water Balance)
3.2.1 Evaporation, transpiration and evapo-transpiration (ETP)
3.2.2 Condensation
3.2.3 Clouds
3.2.4 Precipitation
3.3 Clouds
3.3.1 Dew, fog and cloud
3.3.2. Development and formation of clouds
3.3.3. Classification of clouds
3.4 Precipitation
3.4.1. Origin, forms and types
3.4.2. Seasonal and spatial distribution
3.4.3. Variability and intensity
3.5 Air Masses and Fronts
3.5.1. Air masses
3.5.2. Fronts
3.5.3. Weather forecasting

Chapter 4. Agro-ecology and Agro-climatic classification of Ethiopia

4.1. Climate zones and seasons
4.2. Weather systems affecting Ethiopia
4.3. Agro-climatic classification of Ethiopia
4.4. Relationship between climate and crops
4.5. Effect of climatic elements on crop production
4.6. Climate related hazards in Ethiopia
4.6.1. Drought
4.6.2. Flooding

PRACTICAL SESSIONS:

76
  Observing meteorological forecasting station
 Measure, analyze and interpret weather and climatic elements (precipitation, temperature,
humidity, sunshine, wind speed and direction, air pressure, etc.) i.e. the use and
interpretation of weather station data and weather maps
REFERENCES
1. Ahrens C. D., 2011. Meteorology Today: An Introduction to Weather, Climate, and the
Environment. West Publishing Company, New York.

2. Critchfield, J. (2013). General Meteorology. 4th edition prentice PLC, India.

3. Dawson, A. (2001). Global Climate change: contemporary issues. Oxford University press.

4. Houghton, J. (2007). Global warming: The Complete Existing. Cambridge university press.

5. Murty, P.B. (2004). Environmental meteorology, New Delhi, India.

COURSE TITLE: GLOBAL TRENDS

COURSE CODE: IRGI 1021

CREDIT HOURS: 2 (1+1)

PREREQUISITE: NONE

COURSE DESCRIPTION

The course is designed to familiarize learners on the nature and development of international
relations and global issues. It deals with nations, states, national interest, cooperation and
conflict among states, and the role of state and non-state actors in the international system.
Additionally, it explains the nature of international law, global political economy and the nexus
between regionalism and globalization. It also critically examines the contemporary global
issues and how the international community is trying to address them. It is organized to
systematically examine international issues by employing different theories and providing
concrete examples from different parts of the world. Last but not least, after providing rigorous
understanding of how the international system functions, it will equip learners to consciously
observe and critically understand the Ethiopia’s Relations with the outside world. As the saying
goes “Think globally act locally!”

77
Course purpose
We live in an exciting yet challenging period in history. The world seems to dominantly progress
in constantly opposing directions. On the one hand, because of globalization, the world is getting
closer and becoming interconnected in ways never experienced before generating more wealth,
scientific innovation, and cross-national cooperation. On the other hand, the challenges of war,
terror, arms trade, money laundering, disease, poverty, environmental problems, human and drug
trafficking still generate an aura of uncertainty for the present and future generations. As such,
decisions made by states, multinational corporations, non-governmental organizations, and
terrorists have a direct impact on our life. Thanks to global flow of information, there may be a
multitude of individuals who know the events that are occurring in the world. But some still do
not understand why events happened the way they have happened; and what consequences they
may bring. In light of this, this course is designed to equip students with a necessary knowledge
and skill which enable them to understand the political, economic and social dynamics of the
global system, how it works, its actors, its influence and ways to cope up global issues from
theoretical and practical point of view.

COURSE OBJECTIVES AND EXPECTED LEARNING OUTCOMES

At the end of the course, students will be able to:
 Understand nations, nationalism and states
 Explain the nature and historical development of international relations
 Gain basic knowledge of the major theories in the discipline of International Relations and
develop the ability to critically evaluate and apply such theories
 Elucidate national interest, foreign policy and diplomacy
 Explicate the nature and elements of international political economy and international law
 Examine the extent and degree of influence of state and non-state actors in the international
system
 Examine the roles major international and regional institutions play in world politics
 Critically evaluate the major contemporary global issues
 Assess the overriding foreign policy guidelines of Ethiopia in the past and present
 Explore Ethiopia’s role in regional, continental and global institutions and affairs

COURSE OUTLINE

Chapter 1: Understanding International Relations (6 hrs)

1.1 Conceptualizing Nations, Nationalism and States
1.2 The Nature and Evolution of International Relations
1.3 Actors of International Relations
- State Actors
- Non-State Actors
1.4 Levels of Analysis in the International Relations
1.5 Power, Anarchy and Sovereignty in the International System

78
 1.6 The Structure of International System

Chapter 2: Contending Theories of International Relations (6 hrs)

2.1 Realism and Neo-Realism
2.2 Liberalism and Neo-Liberalism
2.3 Marxism and Neo-Marxism
2.4 Critical Theory
2.5. Constructivism
2.6. Modernism and Post-Modernism

Chapter 3: Foreign Policy and Diplomacy (8 hrs)

3.1 Conceptualizing National Interest, Foreign Policy and Diplomacy
3.2 National Interest and Foreign Policy
 Determinants of National Interest and Foreign Policy
 Objectives of Foreign Policy
 Foreign Policy Orientations
 Instruments of Foreign Policy
3.3 A Survey of Foreign Policy and Diplomacy of Ethiopia
 Foreign Policy of Ethiopia during the Reign of Emperor Menilik II
 Foreign Policy of Ethiopia during the Reign of Emperor Hailesillassie
 Foreign Policy of Ethiopia during the Derg Regime
 Foreign Policy of Ethiopia during the EPRDF

Chapter 4: The International Political Economy (IPE) (8 hrs)

4.1. Meaning and Nature of IPE
 The Nexus between Politics (State) and Economics (Market)
4.2. Theoretical Perspectives on IPE
 Classical Mercantilism and Economic Nationalism
 Classical Liberalism and Adam Smith
 Comparative Advantage and David Ricardo
 Neoliberalism and Keynesianism
 Marxism and Dependency Theory
 Hegemonic Stability Theory
 Developmental State Model
4.3. The Political Economy of North-South, South-South: Conflict and Cooperation

Chapter 5: International Law (8 hrs)

5.1 Meaning, Nature and Areas of International Law
5.2 Sources and Subjects of International Law
5.3 Law Making and Enforcement process at International and Domestic level
5.4 Formation, Recognition and Responsibility of State under International Law

Chapter 6: Regionalism and Globalization (6 hrs)

79
 6.1. The Concept, Nature and Development of Regionalism and Regional Integration
 The Old and New Regionalism
6.2. Major Theories of the Regional Integrations
 Functionalism
 Neo-functionalism
 Inter- governmentalism
 Supra-nationalism
 Selected Cases of Regional Integration (EU, AU...)
6.3. Definition and Evolution of Globalization
 Aspects of Globalization
 Actors of Globalization
 Pros and Cons of Globalization
 Ethiopia in a globalized World
6.4. Regionalization versus Globalization and State
 The Convergence, Divergence and Overlapping relations of Regionalization and
Globalization
 The Hypocrisy of Sovereignty

Chapter 7: Major Contemporary Global Issues (6 hrs))

7.1 Conceptualizing Global Issues
7.2 Survey of Global Issues
 Security Issues
 Terrorism, Religious Fundamentalism and political Extremism
 Weapons of Mass Destruction and The Nuclear Power paradox
 Illicit Human Trafficking, Drug Trafficking, Firearms Trafficking
 Environmental Issues
 Climate Change and Global warming
 Technology Related Issues
 Cyber Crime and Cyber Security
 Other Social, Economic and Political Issues
 Human Rights
 Migration and Refugee
 Trade War
 Aid, Debt Relief

REFERENCES

1. Altinay, Hakan .2011. Global Civics: Responsibilities and Rights in an Interdependent

World. The Brookings institution:Washington
2. Armstrong, David(ed.). 2009. Routledge Handbook of International Law. London:
Routledge
80
3. Baylis, J. and Smith, S. (eds.) .1997.The Globalization of World Politics. Oxford: Oxford
University Press.
4. Browlie, Ian .2003. Principles of Public International Law. (6th ed.). New York: Oxford
University
5. Biswaro. J.M. 2012. The Quest for Regional Integration in the Twenty First Century:
Rhetoric versus Reality - A Comparative Study, MkukinaNyota Publishers Ltd, Dar es
Salaam: Tanzania
6. Copson, Raymond W. 2007.The United States in Africa: Bush policy and beyond in
association with International African Institute Royal African Society of Social Science
Research Council, Zed Books: London
7. Crane, George T. and Abal Amawi .1997. The Theoretical evolution of International
Political Economy: A Reader (2nd Edition). Oxford University Press: New York.
8. Crawford, Robert .2000. Idealism and Realism in International Relations: Beyond the
Discipline. Routledge: USA
9. DeLombaerde, Philippe(ed.).2008. Governing Regional Integration for Development:
Monitoring Experiences, Methods and Prospects. Ashgate Publishing Company:England
10. Demelo, Jaime and Arvind Panagariy(eds.) .1993. A New Dimensions in Regional
Integration, Centre for Economic Policy Research 1993, Cambridge University Press:
USA
11. Demelo, Jaime and Arvind Panagariy(eds.) .1993. ANew Dimensions in Regional
Integration, Centre for Economic Policy Research 1993, Cambridge University, Press:
USA
12. Der, James D. (2009) Critical Practices in International Theory: Selected Essays,
Routledg, Abingdon, Oxon
13. Farrell, Mary(ed.) .2005. GlobalPoliticsofRegionalism:Theoryand Practice. Pluto Press:
London
14. Genest, Mark A. 1996. Conflict and Cooperation: Evolving Theories of International
Relations. Fourth Worth: Harcourt Brace and Co.
15. Goldestein, Joshua S. and John C. Pevhouse .2006. International Relations brief 3rd ed.
Prisscilla McGreehon.
16. Goldstein J. S. (2003) International Relations. 5th edition. Washington, D.C. Pearson
Education Press, Inc
17. Griffiths, Martin (Ed.) (2007). International Relations Theory for the Twenty-First
Century: An introduction. New York: Routledge
18. Griffiths, Martin and Terry O’Callaghan (2002) International Relations: The Key
Concepts. Routledge: London
19. Griffiths, Martin, et al. (2008). International Relations: The Key Concepts (Second
Edition). New York: Routledge
20. Griffiths, Martin, Steven C. and M. Scott (2009), Fifty Key Thinkers in International
Relations (2nd edition)
21. Hancock, Kathleen J. 2009. Regional Integration; Choosing Plutocracy, Palgrave
Macmillan: United States
81
22. Henderson, Conway W. 1998. International Relations: Conflict and Cooperation at the
Turn of the 21 st Century. Guilford: McGraw-Hall.
23. Hollis, Martin and Steve Smith .1990. Explaining and Understanding International
Relations. United States: Oxford University Press.
24. Holsti, K.J. 1995. International Politics: A Framework for Analysis. 7th ed. New Jersey:
Prentice Hall.
25. Macdonald, David B.et.al (ed.) .2007. The Ethics of Foreign Policy. Ashgate Publishing
Limited: England
26. Malm, Endreas and Shora Esmailian .2007. Iran on the Brink Rising Workers and
Threats of War. Pluto Press.
27. Mintz, Alex and Karl De Rouen .2010. Understanding Foreign Policy Decision Making,
Cambridge University Pres: Cambridge.

28. Rengger, N.J. 2000. International Relations, Political Theory and the Problem of Order:
Beyond International Relations theory? Routledge: London.
29. Rourke, John T. and Mark A. Boyer .1998. World Politics: International Politics on the
world Stag., brief. 2nd ed. Guilford: Dushkin/McGraw-Hall.
30. Salmon, Trevor C. (Ed.) .2005. Issues in International Relations. New York: Routledge
31. Steans, Jill and Lloynd Pettiford .2005. Introduction to International relations:
Perspectives and Themes. 2nd ed. Harlow: Pearson Prentice Hall.
32. Sutch , Peter and Juanita Elias .2007. International Relations, the basics. Taylor &
Francis.
33. Todaro, Michael P. and Stephen Smith (2003).Economic Development (8thed).
34. Trevor S. Salmon and Mark F. Imber (ed) .2008. Issues in International Relations.
Routledge Publishing, 2nd Edition
35. Vinay Bhargava .2006. Introduction to Global Issues.
36. Walts, Kenneth N. 2003. Progress in International Relations Theory. Belfer Center for
Science and International Affairs John F. Kennedy School of Government, Harvard
University Cambridge, Massachusetts
37. Weber, Cynthia .2001. International Relations Theory: A Critical Introduction(2nd
edition) Routledge: London

82
COURSE TITLE: AGRICULTURAL MICROBIOLOGY

COURSE CODE: HORT231

CREDIT HOURS: 2 (1+1)

PREREQUISITES: NONE

COURSE DESCRIPTION

Definition and historical development of Microbiology, types and structure of microscopes;

culture techniques; classification of microorganisms into different groups; characteristics of
bacteria, microbes in rhizosphere and phyllosphere; morphology, biology, nutrition,
reproduction and classification of bacteria, fungi, viruses and other microorganisms of
agricultural importance; Microbiology of plant pathogenic microbes; role of different microbes
in nutrient transformations and nitrogen fixation microbial interaction in the soil system;
composting and decomposition of organic matter through microbes; biodegradation of
pesticides mycorrhizae and their role in agriculture; commercial use of biofertilizers in
agriculture.

COURSE OBJECTIVES
The objective of the course is to acquaint students with microorganisms of agricultural
importance and techniques of their handling; students are expected to learn: importance of
agricultural microbiology microorganisms of agricultural importance: bacteria, fungi and
viruses; laboratory techniques for culturing and identification of microorganisms; roles of
microorganisms in agriculture.

COURSE OUTLINE

Chapter 1. Introduction (4 hrs)

1.1. General Introduction and Scope of Microbiology
1.2. Historical development of Microbiology
1.2.1. Theories on the origin of life
1.2.2. The germ theory of disease (Koch's Postulates)
1.2.3. Development of pure culture
1.2.4. Solidifying substrate
1.2.5. Solidifying agent: Gelatin and Agar

Chapter 2. Basic Concepts in Microscopy (2 hrs)

2.1. Types of microscopes
2.2. Preparation for light microscopic examination

Chapter 3. Taxonomy of Microbes (2 hrs)

3.1. Eukaryotic microbes (algae, fungi and protozoa)
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 3.2. Prokaryotic microbes (Bacteria ,archae and virus)

Chapter 4. The Structure and Functions of Prokaryotic Cells (4 hrs)

4.1. Gross morphology (shape, size and cell arrangement)
4.2. Bacterial cell
4.2.1. External structure (Flagella, pili, capsule, slime layer and cell envelope)
4.3. The cell envelop (cell wall and membrane composition
4.4. Internal structures (cytoplasm, nucleus etc)
Chapter 5. Microbial Growth and Nutrition (4 hrs)
5.1. Microbial growth
5.1.1. Growth and reproduction
5.1.2. The growth curve
5.1.3. Measurements of microbial growth
5.2. Nutrient requirement
5.3. Physical requirement
5.4. Chemical requirement

Chapter 6. Microbiology of Plant Pathogenic Microorganisms (2 hrs)

6.1 Fungi
6.2 Bacteria
6.3 viruses

Chapter 7. Soil Microorganisms (3 hrs)

7.1. Influence of plants on soil microorganisms
7.2. Rhizosphere environment
7.3. Factors affecting the rhizosphere
7.4. Plant derived compounds in the rhizosphere
7.5. Organisms inhabiting the rhizosphere
7.6. Microbial plant interaction in the rhizosphere
7.7. Plant growth promoting rhizobacteria (PGPR)

Chapter 8. Microbial Interaction in Soil System (2 hrs)

8.1. Positive interaction
8.2. Negative interaction
8.3. Microbial succession

Chapter 9. Role of Microorganisms in Soil Fertility and Crop Production Cycles (5 hrs)
9.1. Metabolic process of microorganisms
9.2. Carbon transformation and soil organic matter formation
9.3. Significance of microbes to carbon cycling
9.4. Decomposition activity of microorganisms
9.5. Beneficial property of soil organic matter to soil
9.6. Nitrogen cycle
9.7. Biological nitrogen fixation
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 9.8. Legume inoculation
9.8.1. The need for inoculation
9.8.2. Methods of inoculation
9.8.3. Inoculants quality and inoculation failure
9.9. Phosphorus cycle in soil
9.10. Sulfur cycle in soil
9.11. Composting of organic wastes (Vermicomposting)

Chapter 10. Bioremediation of Contaminated Soil (2 hrs)

10.1. Approaches to bioremediation
10.2. Advantages of bioremediation
10.3. Bioremediation of xenobiotics
Chapter 11. Bio-pesticides (Biological Control of Plant Pathogens, Pests and Weeds) (2 hrs)

PRACTICAL SESSIONS

 Orientation of students about lab safety issues and introducing the common tools
(Microscopy etc) used in Microbiology
 Smear preparation and gram staining of selected bacterial species
 Observation of certain fungal structures under the microscope (Fusarium, Rhizopus,
Pencillium, Aspergillus etc)
 Media preparation
 Isolation of microorganisms from soil and enumeration of them using the serial dilution
plate technique
 Observation of mush room production in the laboratory

REFERENCES
1. Atlas, R.M. 1997. Principles of Microbiology, WCB/Mc Graw Hill
2. Niclin, J., Graeme-Cook, K., Paget, T., and Killington, R. 1999. Instant Notes in
Microbiology. Bios Scientific Publishers Ltd. U.K.
th
3. Pelzar, M.J.; Chan, E.C.S., Kreig, N.R. 1993. Microbiology (5 Edition). Mc Graw
Hill Pub. Co., New Delhi
nd
4. Rangaswami, G. and Bhagyaraj, D.J. 1993. Agricultural Microbiology (2 Edition).
Asia Publishing House, New Delhi, India
5. Ross, F.C. 1983. Introductory Microbiology. Charles E. Merrill Publishing Company
th
6. Subba Rao, N.S. 1999. Soil Microbiology. (4 Edition) Oxford & IBM Pub. Co.
Pvt. Ltd., New Delhi
th
7. Subba Rao, N.S. 1986. Advances in Agricultural Microbiology. (2 Edition) Oxford
& IBM Pub. Co. Pvt. Ltd., New Delhi
nd
8. Tate, R.L. 2000. Soil Microbiology (2 Edition). John Wiley and Sons.

85
COURSE TITLE: INCLUSIVENESS

COURSE CODE: SNIE282

CREDIT HOURS: 2 (1+1)

PREREQUISITE: NONE

COURSE DESCRIPTION
Special needs education refers to people with divers’ disabilities, gifted and talented, and divers’
population being at risk of education and development. As per the institutional reform that is
focusing on enhancing development for all population, the field of inclusive education is taking
center stage in institutional planning and improvement. This course introduces the process of
achieving inclusion with all appropriate accessibility and established support system at
institutional level.
In this course, the higher education students will learn how to assess, understand and address the
needs of persons with disabilities and provide relevant support or seek extra support form
experts. He/she also learns how to adapt and implementing services for an inclusive environment
that aimed to develop holistic development such as affective, cognitive and psychosocial skills
of the population with disabilities. Identification and removal/management of environmental
barriers would find a crucial place in the course. The students learn how to give more attention
and support for students with; hearing impairments, visual impairment, deaf-Blind, autism,
physical and health impairments, intellectually challenged, emotional and behavior disorders,
learning difficulty, communication disorders, gifted and talented student, and those at risk due to
different reason (population who are environmentally and culturally deprived, abused, torched,
abandoned, and orphaned and vulnerable .etc). All university students will be given the chance
to study the specific developmental characteristics of each group of students with disabilities and
come up with appropriate intervention strategies in inclusive settings of their respective
professional environment and any development settings where all citizens are equally benefited.

Learning outcomes of the course

The goal of this course is to provide the tools and strategies that help to create a convenient
environment that accommodates population with divers’ disabilities and potential. This course
encourages exploring the benefits of collaborating with colleagues to design and implement
inclusion in all sphere of life. It also guides the discovery of ways to modify environment as well
as services and practices to meet the needs of all persons with disabilities in inclusive
environment.
As a result of reviewing various reading materials, completing the assignments, engaging in
related discussions, and strongly working on activities, towards the completion of the course, the
University students of all fields in Ethiopia will be able to:

86
  Aware the needs of people with special needs, their potential and include all aspects of
developmental needs
 Identify population with special needs, their potentials and the learning and working
styles of all population with special needs in their environment.
 Demonstrate desirable attitude towards all population with special needs in their learning,
working and living environment
 Apply various assessment strategies for evidence-based planning to meet their needs
 Attempt to adapt environments they are working and living in according to the need and
potential of the population with special needs
 Develop an accommodative and inclusive attitude help to think for the wellbeing and
development of population with special needs.
 Identify and select appropriate support and services method that addresses the life needs
of population with special needs individually and on group bases.
 Collaborate with experts and relevant others for the life success of all persons with
disabilities in all environments.
 Create and maintain successful inclusive environment

COURSE OUTLINE

Chapter 1. Understanding students with diverse needs/special needs (10 hrs)

1.1 Overview of students with various special needs; sensory, physical, below average
intelligence, emotional and behavioral challenges, learning difficulties,
communication difficulties, gifted and talented, students at risk, their developmental
characteristics and preventable causes.
1.2 Theoretical models such as the right model, medical model and social model of
special needs and its relevance.
1.3 Educational of students with various special needs.
1.4 Attitudinal barriers and means to enhance awareness among the community members
and political leaders.
1.5 The relationship between Poverty and Disability
1.6 Planning effective development of population with special needs in inclusive settings
Chapter 2. Understanding Inclusion (8 hrs)
2.1. Definition of inclusive environment and the support system
2.2. Elements of Inclusive environment
2.3. Characteristics of inclusive environment
2.4. Special needs population’s right in the inclusive environment
2.5. Benefits and Challenges of Inclusion
2.6. Strategies in addressing individual needs
2.7. Policies, legislations, strategies, legal framework and other related documents
Chapter 3: Identification of population with special needs (5 hrs)
3.1. Development of checklists for identification of various difficulties
3.2. Procedure of identification
87
 3.3. Identifying learners needs, potentials and difficulties in learning
Chapter 4. Assessment in special needs (5 hrs)
4.1. Strategy and procedure to develop assessment instrument.
4.2. Relevant components of assessment instrument.
4.3. Progressive assessments
4.4. Portfolios
4.5. Implication of assessment
Chapter 5: Differentiated services for populations of special needs (5 hrs)
5.1. Content-specific resources for students
5.2. Instructional technology
5.3. Individualized service plan
5.4. Interdisciplinary individualized services plan teams
5.5. Curriculum enrichment
5.6. The role and responsibilities of a general education teacher in the
5.7. Implementation of the individualized services p
5.8. Planning group intervention
Chapter 6. Promoting Positive Behaviors Institution wide (5 hrs)
6.1. Behavior management modifications
6.2. Classroom management for inclusive environment
6.3. Social relationships and collaboration in an inclusive environment
6.4. Discuss techniques for relationship building in the inclusive environment.
Chapter 7: Resources for the Inclusive environment (5 hrs)
7.1. Modification of environment and materials
7.2. Adapting learning and working process according to the needs
7.3. Identifying human material and other resources that help inclusive environmental
activities
7.4. Accessing adapted technologies
7.5. Accessing communication through various means such as Sign Language
Chapter 8: Collaborative Partnerships with stakeholders (5 hrs)
8.1. Collaboration to successfully move towards inclusion
8.2. Planning Inclusive development in all sectors
8.3. Implementing inclusive
8.4. Individualized support as per the law, policies and directives
8.5. Evaluation and monitoring

REFERENCES
1. Alemayehu Teklemariam and Temsegen Fereja (2011). Special Need Education in
Ethiopia: Practice of Special Needs Education around the World. Washington: Gallaudet
University Press.
2. Alemayehu Teklemariam (2019). Inclusive Education in Ethiopia: WILEY and
Blackwell: Singapore
88
 3. A Teachers Guide (2001). UNESCO. Inclusive Education and Classroom Practice in
Secondary Education (2004).
4. Berit H. Johanson and Alemayehu Teklemariam (2006). Towards Special Needs
Education as a University Discipline: An Important step on the way to Education for All.
In When All Means All. Hakapaino Oy: Helsinki
5. Tirussew Teferra and Alemayehu Teklemariam (2007). Including the Excluded:
Integrating disability into EFA Fast Track Initiative Process and National Education
Plans in Ethiopia. World Vision
6. MOE (2007). School Improvement Program
7. MOE (2010). Special Needs Program strategies implementation guide.
8. MOE (Ministry of Education). (2006). Special Needs Education Program Strategy.
Addis Ababa
9. Understanding and responding to children’s need in inclusive classroom (2010).
www.european-agency.org
10. ዓለማየሁ ትክለማርያም (2009). በመተባበር መማር፡- አንድ ለሁሉም፣ ሁሉም ለአንድ፣ አዲስ
አበባ፡- ፋርኢስት አታሚ
11. ዓለማየሁ ትክለማርያም (2011). አካቶ ትምህርት ለምን፣ምን፣ለነማን እንዴት፤ አዲስ አበባ፡-
ፋርኢስት አታሚ

COURSE TITLE: PLANT ANATOMY, MORPHOLOGY AND TAXONOMY

COURSE CODE: HORT251

CREDIT HOURS: 3 (2+1)

PREREQUISITE: NONE

COURSE DESCRIPTION

The course entitled as ‘‘Plant anatomy and Morphology and Taxonomy’’ is designed to be
given as basic in Horticulture module for Horticulture program. The main content of the
course includes an introduction on general overview of basic concepts, definition and
practical importance of plant anatomy, morphology and taxonomy. A brief description on
General structure of plant body; cells, tissue, types of tissue and tissue systems and their
function. It also includes anatomy and morphology of stems, roots and leaves; anatomy of
herbaceous and woody stems; internal structures of herbaceous and woody roots; anatomy of
iso-bilateral and dorsiventral leaves with functions of different tissues; morphology of
reproductive organs; inflorescence, seed and fruit. Dispersal of fruits and seeds. Pollination,
fertilization, seed development, seed germination and, seedling establishment.

89
The basis and scope of plant taxonomy; the development of plant classification; approaches to
classification of plants; artificial, natural; phyletics, heretics and classification processes and the
resultant hierarchy. Character states and sources of taxonomic information; plant nomenclature
and rules governing naming of wild and cultivated plants; specimen perpetuation and herbarium
management in the Botanical Garden and use of herbarium library as a basic tool in pre-cutting,
and plant classification; methods of identifying plants, identification of families of economic
importance to Ethiopia; an overview of experimental plant Taxonomy.

COURSE OBJECTIVES

After successfully completing this course, students will be able to:

 Understand the difference between anatomy, morphology and taxonomy.
 Understand the role of plant anatomy, morphology and taxonomy in the field of crop
production, breeding, horticulture, forestry, etc.
 Know how to identify different plant species based on morphology (external)
structure and anatomy (internal) features.
 Know the reproductive structures, differentiates the inflorescences, flowers, fruits and
seeds.
 Know different types of pollination, fertilization and seed
 Describe method of classification, identification and description of organisms
 Understand classification schemes that attempts to express natural relationships
 Know the relationship between organisms
 Students shall be able to: inventory the flora of a given geographical area;
 Understand well how to classify plants on the basis of resemblances of characters and
states.
 Identify and recognize plant species, assign the appropriate names of the plants under
considerations;
 Collect and prepare plant specimens for Herbarium use, provide proper description,
 Diagnostic characters and construct keys for identification purposes; give care and
properly manage the Botanical gardens and Herbarium.

COURSE OUTLINE

Chapter 1. Introduction (3 hrs))

1.1. Definitions of plant anatomy & morphology
1.2. Significance as a science to other field of study
1.3. General structure of the plant body

Chapter 2. Plant tissue (5 hrs)

2.1. Definitions
2.2. Classification of plant tissue
2.2.1. Meristematic tissue
90
 2.2.2. Permanent tissue
2.3. Plant tissue system
2.3.1. Epidermal tissue system
2.3.2. Ground tissue system
2.3.3. Vascular tissue system

Chapter 3. Plant Anatomy (8 hrs)

3.1. Definitions of plant anatomy & morphology
3.2. Anatomy of different plant parts
3.2.1. Anatomy of Leaf
3.2.2. Anatomy of Stem
 General characteristics of stem
3.2.3. Anatomy of Root
 General Characteristics of root
 The Primary Structure of Root
 Secondary Growth in Roots
 Development of Branch Roots
 Root - Stem Transition
 Anomalous Secondary Growth in roots
3.3. Anatomy of Dicotyledonous stems
3.4. Anatomy of Monocotyledonous stems
3.5. Primary Anomalous Structures
 Anatomy of Woody Stems
 Secondary Growth in Stems
 Anomalous Secondary Growth in stems

Chapter 4. Plant Morphology (7 hrs)

4.1. Morphology of Root (functions, types, modifications)
4.2. Morphology of Stem (function, types, modification)
4.3. Morphology of Leaf (parts, types, venation, arrangement, modification and function)

Chapter 5. Morphology of Plant Reproductive Parts (9 hrs)

5.1. Flowers
5.1.1 Flower Parts and Their arrangement
5.1.2. Variation in the Floral Structures
5.1.3. Floral Formula and Diagram
5.1.4. Pollination
5.1.5. Inflorescences arts, types, position and inflorescence
5.2. Fruits and Seeds
5.2.1. Fruit Types and parts
5.2.2. Classification of Fruits

91
 5.2.3. Fruit and Seed Dispersal
5.2.4. Morphology of seed
5.3. Pollination and fertilization
5.3.1. Types of pollination
5.3.2. Fertilization and development

Chapter 6. Introduction to Taxonomy

6.1. Definition and objectives of Taxonomy

6.2. Some basic terminologies in taxonomy

6.3. Plant classification
6.3.1. Hierarchical classification
6.32. Categories of taxonomic hierarchy

6.5. Concepts of species

6.5.1. The history of species

6.5.2. Modern Concepts of species

Chapter 7. Botanical Nomenclature

7.1. Definition of some terms and International Code of Botanical Nomenclature
7.2. Principles of Botanical Nomenclatures
7.3. Other Key Provisions of the Code

7.4. Writing Scientific Names

7.4.1. Proposing a new Name or new Combination

7.4.2. Why do Scientific Names Get Changed

Chapter 8. Plant identification

8.1. Field techniques
8.2. Herbarium techniques
8.3. The herbarium
8.4. Survey of some important families of flowering plants in Ethiopia
8.4.1. Sources of Taxonomic Information

92
PRACTICAL SESSIONS

 Use of microscopes, microscopic identification of plant cell and organelles using

microscope and the study of plant as a whole
 Characterization of tissue types in the internal structures of stems, roots and leaves
tissues b y using tissue models.
 Identify the various internal plant tissue parts
 Describing leaf surface structures (scaling of hairiness, distribution and stomata density
and wax deposition)
 Morphological characterization of plant leaves based on different criteria
 Characterize and distinguish plant species based on their leaf morphological differences
 Identification of Morphology of herbaceous, woody and modified leaf, stems and roots of
dicot and monocot plants
 Identification of structure of flowers and inflorescences.
 Distinguish fruit and seed types, seed germination
 The Morphology and internal structures of leaves and their ecological adaptations of
plant
 Study of Plant Habit, Root, Stem and flower for identification report writing
 Families and Identification. -Studying different type of plant for identification report
writing
 Identification with the use of diagnostic keys and herbarium specimens

REFERENCES

1. Dutta A.C. (1974). Botany: for Degree Students. 4th edition.

2. Rost T.L., Barbour M.G., Thornton R.M., Weier T.E., and Stocking C.R. (1984). Botany.
A brief introduction to plant biology. 2nd edition.
3. Esau K., (1977). Anatomy of seed plants. 2nd edition.
4. Fuller H.J., (1955). General Botany. 4th edition. College Outline Series.
5. Weier T.E., Stocking C.R., and Barbour M.G. (1970). Botany: An introduction to plant
biology. 4th edition
6. Blackwelder, R.E. 1967. Taxonomy: A Text and Reference Book, John Wiley & Sons,
New York.
7. Burger, W.C. 1967. Families of Flowering Plants in Ethiopia. Experimental Station
Bulletin No.45, Oklahoma
8. Cornquist, A. 1981. An Integrated System to Classification of Flowering Plants.
Colombia Univ. Press. New York.
9. Cornquist, A. 1987. A Botanical Critique of Cladism. Bot Rev. 53.1-52
10. Crowson, R.A. 1970. Classification and Biology. Atherton Press, New York
11. Davis P.H. and Heywood V.H. 1963. Principles of angiosperm Taxonomy. Oliver Bayd,
London.

93
 12. Hedberg, I. And Edwards, S. (Eds). 1989. Flora of Ethiopia. Vol. 3 The National
Herbarium A.A.U. Ethiopia.
13. Hebderg, Land Edwards, S. (Eds) 1996. Flora of Ethiopia. Vol. 2. The National
Herbarium, A.A.U. Ethiopia.
14. Heywood, V.H.1973a. Is taxonomy incrisis? Or taxonomy is the digestive system of
biology. Act. Bot. Acad. Sci. Hong 19:139 - 146.
15. Heywood V.H. 1973b. Taxonomy and Ecology. Academic press, London.
16. Hutchinson, J. 1962. The Families or Flowering plants: 1. Dicotyledons. Macmillan,
London.
17. Hatchinson. J. 1973. The Families of Flowering plants 3rd Ed. Oxford Univ. Press,
London.
18. Jones S.B. Jr. And Luchsinger A.E. 1986. Plant Systematics, 2nd Ed. MC-Graw-Hill,
New York.
19. Lawerence, G.H.M. 1951. Taxonomy of Vascular Plants. Macmillan, New York
20. Porter, C.L. 1967. Taxonomy of Flowering Plants. 2nd Ed. Francisco. New York
21. Radford, A.E. 1974. Fundamentals of Plant systematic. Harper & Row, New York
22. Radford, A.E. Dickinson, W.E. Massey, J.R. and Bell, C.R. 1974. Vascular Plant
Systematic. Harper & Row, New work.
23. Shukala, P. And Misra S.P. 1994. An Introduction to Taxonomy of Angiosperms, Vikas
Pvt. Lts. New Delhi.
24. Stace, C.A. 1980. Plant Taxonomy and Biosystematics. Edward Amlod (Pub.Lt) London
25. Stuessy, T.F. 1989. Plant Taxonomy: The systematic evaluation of comparative data.
Columbia Univ. Press, New York.

COURSE TITLE: PLANT PHYSIOLOGY

COURSE CODE: HORT261

CREDIT HOURS: 3 (2+1)

PREREQUISITE: PLANT ANATOMY, MORPHOLOGY AND TAXONOMY

COURSE DESCRIPTION

The course deals with definition, scope, practical aspects of plant physiology and describe
how different disciplines interconnected with plant physiology. the structure and properties of
water; water relations with plant cells and tissues; water relations with soils; osmosis; water
movement into and through plants; the ascent of sap; transpiration; photosynthesis; how plants
use the energy of the sun to assimilate carbon and how they convert that carbon to organic
molecules, how plants grow, develop, and respond to their environment. To explain how
growth regulators affect growth and development of plants. Moreover, how plants develop

94
various mechanisms to defend stress. In general, the course concerns how plants function to
survive.

COURSE OBJECTIVES:
At the end of the course, the students will be able to:
 Be familiar with definition, scope and practical aspect of plant physiology
 Acquaint the concept of Soil-Plant-Atmosphere Continuum (SPAC)
 Name different processes in photosynthesis and explain the difference between C3,
C4, and CAM plants
 Differentiate how plants grow and develop and measurements of plant growth
 Recognized how the plant process and functions response to different stress conditions
 Understand how plant hormones affect growth and development of plants.

COURSE OUTLINE

Chapter 1. Introduction (2 hrs)

1.1. Definition and scope of plant physiology
1.2. Relation of plant physiology with other disciplines
1.3. Practical aspects of plant physiology

Chapter 2. Plant-Water Relations (5 hrs)

2.1. Importance and properties of water
2.2. Water movement through soil- plant - atmosphere continuum (SPAC)
2.2.1. Absorption of water by plants
2.2.2. Mechanism of water absorption
2.2.3. Factors affecting water absorption
2.3. Transpiration
2.3.1. Types of transpiration
2.3.2. Mechanism of transpiration
2.3.3. Mechanism of stomata opening and closing
2.3.4. Significance of transpiration
2.3.5. Factors affecting rate of transpiration

Chapter 3: Photosynthesis (9 hrs)

3.1. The nature of light
3.2. Photosynthetic pigments
3.3. Light reaction and Dark reaction
3.3.1. Role of photosystem I and II
3.3.2. Path of carbon in photosynthesis
 C3 photosynthesis cycle
 C4 photosynthesis Cycle
 CAM

95
 3.3.3. Role of C3 and C4 in crop productivity
3.3.3. Photorespiration
3.3.4. Factors affecting photosynthesis

Chapter 4. Respiration (7 hrs)

4.1. Glycolysis
4.2. Fermentation
4.3. TCA/Kreb cycle
4.4. Mitochondrial Electron transport and oxidative
4.5. Photophosphorylation
4.6. Energetic of Glycolysis, TCA, and mitochondrial Electron transport
4.6.1. Pentose Phosphate Pathway (PPP)
4.7. Factors affecting respiration

Chapter 5: Plant Growth and Development (3 hrs)

5.1. Definitions of growth and develop
5.2. Processes and measurements of growth
5.3. Dry matter partitioning
5.3.1. Factors affecting growth and development
Chapter 6: Plant Hormones and Growth Regulators (5 hrs)
6.1. Auxins
6.2. Gibberellins
6.3. Cytokinins
6.4. Ethylene
6.5. Abscisic Acid (ABA)
6.6. Jasmonic Acid

Chapter7. Stress Physiology (3 hrs)

7.1. Water stress
7.2. Temperature stress
7.3. Salt stress
7.4. Oxygen stress
7.5. Mechanism of stress tolerance/resistance by plants

PRACTICAL SESSIONS

 Determination of water potential

 Extraction and determination of chlorophyll
 Measurement of PAR, photosynthetic rate and stomatal conductance/resistance
 Identification and characterization of some C3, C4 and CAM plants
 Growing of plants by the students and make note about the different growth parameters
 Experimentation on moisture and salt stresses

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REFERENCES

1. Bell, P., Woodcock, C. (1983). The diversity of green plants, 3rd ed. Contemporary
biology, London.
2. Berrie, M.M. (1977). An introduction to the botany of major crop plants. Botanical
Science series, London.
3. Bilgarami, K.S., Srivastava, L.M., Shreemali, J.L. (1979). Fundamentals of Botany.
Vikas Publishing house, PVT LTD, New Delhi.
4. Coulter,M.C. and Dittmar, H.T. (1959). The story of the plant kingdom. University of
Chikago, USA.
5. Devlin, R.M. (1975). Plant Physiology, 3rd ed. Affiliated East-West Press PVT LTD,
New Delhi, India.

COURSE TITLE: INTRODUCTION TO SOIL SCIENCE

COURSE CODE: Hort 271

CREDIT HOURS: 2(2+1)

PREREQUISITE: NONE

COURSE DESCRIPTION
This course will comprise of an introduction, definition of soil, concepts of soil and Function
of Soil in our ecosystem, soil forming rocks and Mineral: soil forming minerals, soil forming
rocks (Igneous, Sedimentary and Metamorphic rocks), weathering , Soil development and
formation: soil forming factors, Soil profile and its Major horizons, soil forming process. The
course, moreover, deals about major components of mineral soils, important physical
properties of soils (soil separates, soil texture, soil structure, particle density, bulk density,
pores space of mineral soils, soil color, soil consistence, soil temperature); soil colloids:
Genesis and skeleton of silicate clay minerals, structure of phyllosilicate minerals, physical
and chemical properties of various silicate clay and Organic colloids. Forms of soil water:
classification of soil water, retention of soil water and its energy concepts, movement of soil
water loss of soil water are also the components of this course. Organic matter of mineral soil:
Source, component; constituents and decomposition of organic matter, N and C cycles, C/N
ratio and its significance, factor affecting organic matter, and function of organic matter. Soil
reaction: Soil pH and its changes, soil acidity, soil salinity and alkalinity. The course also talks
about soil classification; history of its development and soil orders.

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OBJECTIVES:
 Understand the concepts of the soil and soil science;
 Understand soil formation processes and the various factors and processes involved in
soil formation;
 Understand the various soil physical properties affecting agricultural production;
 Understand the various soil chemical properties affecting agricultural production;
 Understand the role of organic matter in soil properties and agricultural production;
 Understand the role of various fauna and flora to soil health;
 Understand the essential elements that are useful for plant growth and development and
their uptake mechanisms;
 Have an overview of soil classification systems in the world and understand the major
soil orders according to USDA soil taxonomy.

COURSE OUTLINE

Chapter 1. Introduction (4 hrs)

1.1 Concepts and definition of soil

1.2 Major components of mineral soils
1.3 Approaches to soil study
Chapter 2. Soil Formation
2.1 Soil forming minerals and rocks
2.2 Weathering
Chapter 3. Soil Profile Development and Formation (5 hrs)
3.1 Soil forming factors
3.2 Soil profile & its major horizons
3.3 Processes of horizon differentiation

Chapter 4. Important Physical and Chemical Properties of Mineral Soil (3hrs)

4.1 Soil texture

4.2 Soil structure
4.3 Soil density and porosity
4.4 Soil color and temperature
4.5 Important soil chemical properties
Chapter 5. Soil Colloids (3 hrs)
25.1 Type and properties
25.2 Sources of surface charges
25.3 Cation exchange capacity

Chapter 6. Forms of Soil Water, their Movement and their Relationship to Plants (5 hrs)

6.1 Classification of Soil water/ moisture

6.2 Retention of soil water and its energy concept

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 6.3 Factors affecting the amount and use of available soil water
6.4 Movement of soil water
6.5 Loss of soil water
6.6 Soil Air and temperature

Chapter 7. Soil Organic Matter (2 hrs)

7.1 Source, decomposition and constituents of soil organic matter
7.2 Nitrogen and Carbon cycles
7.3 Carbon to nitrogen ratios (C/N) and its significance
7.4 Factors affecting the amount of organic matter and nitrogen in the soil
7.5 Influence of soil organic matter on soil properties and plant growth

Chapter 8. Soil Reaction (8 hrs)

8.1 Soil Acidity

8.2 Soil salinity and alkalinity/sodicity

Chapter 9. Modern Systems of Soil Classification (8 hrs)

9.1 History of its development
9.2 Soil orders of USDA and the corresponding FAO system
9.3 Soil orders found in Ethiopia

PRACTICAL SESSIONS
 Identifying soil forming Rocks and minerals
 Determination of soil texture using finger feel and laboratory
 Determination of Gravimetric soil moisture content
 Soil Bulk density and particle density determination
 Determination of soil consistency
 Determination of Soil Organic matter
 Determination of soil pH & soil electric conductivity (EC)
 Field observation of soils
 Profile observation, Color determination

REFERENCES
1. Brady, N.C. 1999. The Nature and properties of soils (10th ed.). Prentice Hall of India
private Limited, New Delhi-110 001.
2. Davies, D. B., Eagle, D. J., and Finny, J. B. 1993. Soil Management (5th ed.). Farming
Press Books and Videos, Wharfedale Road, Ipswich IP1 4LG, United Kingdom.
3. Foth, H. D. and Ellis, B. G. 1997. SOIL FERTILITY (2nd ed.). Department of Crop and
Soil Sciences Michigan State University, East Lansing, Michigan. CRC Press LLC.
4. Gardiner, D. T. and Miller, R. W. 2004. SOIL IN Our Environment (10th ed.). Pearson
Education, Inc., Upper Saddle River, New Jersey 07458.

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 5. Havlin, J. L., Beaton, J. D., Tisdale, S. L. and Nelson, W. L. 2005. Soil Fertility and
Fertilizers: An Introduction to Nutrient Management (7th ed.). Pearson Education, Inc.,
Upper Saddle River, New Jersey 458.
6. Miller, R.W. and Donahue, R.L. 1997. Soils in our Environment (7th ed.). Prentice Hall
of India private Limited, New Delhi-110 001.
7. Rai, M. M. 2002. Principles of soil science (4th ed.) Macmillan India LTD, Delhi 110 003

COURSE TITLE: PRINCIPLES OF GENETICS

COURSE CODE: HORT281

CREDIT HOURSE : 3 (2+1)

PREREQUISITE: GENERAL BIOLOGY

COURSE DESCRIPTION

The course will cover the nature and scope of genetics; the mechanism and cytological basis
of inheritance, cell division; life cycles; Mendelian inheritance and its modifications, linkages,
recombination, and genetic mapping, Microbial genetics, recombination in bacteria and
viruses. The molecular basis, structures and functions of the genetic material, gene action and
the genetic code, mechanism of genetic change.

COURSE OBJECTIVES

Up on completing the course, students will be able to:

 Familiarize the progress of genetics, its branches and relations to other areas of research
and cell division
 Learn the principles of Mendelian inheritance: laws of segregation and independent
assortment
 Identify sex determination and sex influenced traits and understand linkages and genetic
mapping
 Explain the structure and function of the genetic material, understand the mechanisms of
DNA replication, genetic code, gene regulation and extra-nuclear inheritance &describe
mutation and chromosomal changes

COURSE OUTLINE

Chapter 1: Introduction (3 Hrs)

1.1. Definitions & overview of history of genetics
1.2. Nature, scope and importance of Genetics\

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 1.3. Branches of genetics
1.4. Role of Genetics (In agriculture, medicine, low)

Chapter 2: Cell Structure, Functions and Division (3 hrs)

2.1. Types and properties of cells
2.2. Cell structure and functions
2.3. Cell division: mitosis and meiosis
Chapter 3: Mendelian Genetics (4 hrs)
3.1. Mendel’s Experiments and Mode of Inheritance
3.2. Monohybrid crosses and Mendel’s Principle of Segregation
3.3. Dihybrid Crosses and the Mendelian Principle of Independent Assortment
3.4. Statistical Analysis of Genetic Data
3.5. Lethal Alleles
3.6. Multiple Alleles
3.7. Variation in Dominance
3.8. Gene Interactions and Modified
3.9. Mendelian ratio Pleiotropy

Chapter 4. Chromosomal Basis of Inheritance, Sex Determination and Sex Linkage (4 Hrs)
4.1. Chromosomes-features, morphology & nomenclature Mitosis and the cell cycle
4.2. Meiosis and Sexual Reproduction
4.3. Chromosomal Theory of Inheritance
4.4. Sex Determination and Sex Linkage
4.4.1. Sex-determination
4.4.2. Sex-linked inheritance, sex-limited and sex- influenced traits
4.4.3. Sexuality in plants

Chapter 5. Linkages, Crossing Over And Construction Of Genetic Maps (4 Hrs)

5.1. Discovery of gene linkage
5.2. Crossing over and gene recombination
5.3. Construction of genetic maps and its application

Chapter 6. Molecular Genetics (6 Hrs)

6.1. DNA and RNA as the Genetic Material
6.2. DNA Structure and Replication
6.3. Central Dogma of Biology
6.4. DNA/Gene Replication, Transcription and Translation Regulation

Chapter 7. Microbial Genetics (5 Hrs)

7.1. Agro-bacterium genetics and chemistry of gene transformation
7.2. Genetics of E. coli, as a model organism for biotechnology
7.3. Genetics of bacteriophage and concepts of recombination
7.4. Genetics of G- and G+ bacteria

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 7.5. Basic concepts of quorum sensing in bacteria
7.6. Metagenomics and current trends of biotechnology

Chapter 8. Mechanism Of Genetic Change (4 Hrs)

8.1. Chromosome Mutation
8.2. Gene Mutation
8.2.1. Point Mutation
8.2.2. Spontaneous Vs Induced Mutation

Chapter 9. Non-Mendelian Inheritance (2 Hrs)

9.1. Extra nuclear inheritance- Mitochondrial and Chloroplast DNA
9.2. Maternal effects
9.3. Epigenetic Inheritance

Chapter 10. Quantitative Genetics (3 Hrs)

10.1 Quantitative Vs Qualitative Inheritance
10.2 Genotype-Environment Interaction
10.3 Heritability
10.4 Estimation of Genetic Variance
Chapter 11. Population Genetics (4 Hrs)
11.1. Genetic Structure of Populations
11.2. The Hardy-Weinberg Law
11.3. Changes in Genetic Structure of Populations

PRACTICAL SESSIONS

 Phenotypic variability observation

 Practical observation mitosis in onion root tips
 Genetics of Kernel texture in maize
 Demonstrations of animated video films on DNA replication, cell division (mitosis and
meiosis), etc
 Various films/videos shows related to genetics

REFERENCES

1. Gardner, E. J. Simmons and D. P. Snustad 1991. Principles of Genetics. John Willey and
Sons, Inc., N.Y. Chester-Brisbane-Toronto-Singapore.
2. Klug W. S. and M. R. Cummings. 1980. Concepts of Genetics. Charles E. Merrill
Publishing Company. Columbus. Toronto-London-Sydney.
3. Russell, P. J. 1998. Genetics. 5th edition, an imprint of Addison Wesley Longman, Inc.
Amsterdam, England New York, Sydney.
4. Tamarin, R.H. 1999. Principles of Genetics. 6th edition, The McGraw-Hill Companies,

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 Inc. London, New York, Singapore, Sydney, Toronto.
5. Theory and Problems of Genetics. 3rd ed. Schaum’s Outline Series, MacGraw Hill, INC.
6. Robert J. Brooker. 1999. Genetics: Analysis Principles: Addison-Wesley

COURSE TITLE: SOIL FERTILITY AND PLANT NUTRITION

COURSE CODE: HORT212

CREDIT HOURS: 3 (2+1)

PREREQUISITES: INTRODUCTION TO SOIL SCIENCES

COURSE DESCRIPTION

This course deals about the historical development of soil fertility disciplines, plant growth
factors (with nutrients as a major factor), soil fertility and productivity, soils as nutrient
reservoir. The course moreover discusses about root interception and movement of nutrients to
roots, basic plant- soil relationships, nutrient uptake from soils, charge properties and ion
exchange principles, variable and constant charge, cation exchange capacity, and charge of
soil organic matter, ion adsorption, exchange and fixation, soil reactions, soil pH and plant
growth, soil pH management. The course in details discusses about essential plant nutrients,
specifically about macro (N, P, K, Ca, Mg, S) and micro nutrients (Mn, Zn, etc), their
behaviors in soils and their availability to plants, deficiency symptoms. Biological nitrogen
fixation (BNF), application and use of chemical fertilizers, fertilizer use efficiency and
responses are also discussed in this course. Concepts of integrated soil fertility management,
soil fertility problems and their evaluation are also dealt. In addition, this course focuses on
important plant deficiency symptoms, soil testing and plant analysis.

COURSE OBJECTIVES

The course is designed to make the student be able to:

 Understand soil fertility and productivity concepts and its historical
development as a discipline
 Understand plant growth and factors affecting it
 Understand numerous plant and soil related characteristics (biological, physical, and
chemical factors) and their influence on nutrient availability
 Understand essential plant nutrients (their amount’s, availability to crop plants,
processes making them unavailable or less available to crop plants, chemical reactions
that they undergo
in soils, loss mechanisms, and ways and means of replenishing them in the soil:
management practices including organic/inorganic fertilizers)

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  Identify plant nutrition and soil fertility problems and recommend proper corrective action.
 Understand importance of soil that has to bear most of the burden of production to
meet world food needs.
 Understand concept of soil fertility for the development of soil management systems
that produce profitable cop yields while maintaining soil sustainability and
environmental quality.

COURSE OUTLINE

Chapter 1. Basic Concepts of Soil Fertility and Plant Nutrition (2 hrs)

1.1. Principles of soil fertility management and plant nutrition
1.2. Soil fertility and soil productivity
1.3. Historical development of soil fertility as a discipline

Chapter 2. Soil Fertility and Food Production in the World and in Ethiopia (4 hrs)
2.1. The Role of Fertilizers in Agriculture
2.2. Organic Recycling in Ethiopian Soil

Chapter 3. Factors Affecting Plant Growth (2 hrs)

3.1. Plant Growth and phases
3.2. Nutritional factors affecting plant growth

Chapter 4. Plant Roots and Nutrient Uptake Processes (6 hrs)

4.1. Roots and uptake processes
4.2. Role of soil colloids in nutrient supply
4.3. Supply and removal of nutrients from soil
4.4. Exchange and availability of ions

Chapter 5. Essential Elements in Plant Nutrition (12 hrs)

5.1. Essentiality criteria and available forms of nutrients
5.2. Soil N and its availability to plants
5.3. Soil P and its availability
5.4. Soil K and its availability
5.5. Soil S and its availability to plants
5.6. Soil Ca and Mg and their availability
5.7. Micronutrients and their availability to plants

Chapter 6. Principles of Fertilizer Application and Management (6 hrs)

6.1. Nutrient and fertilizer need of plants
6.2. Application and management of fertilizers
6.3. Use of beneficial microorganisms for nutrient supply
6.4. Cultural methods of soil fertility maintenance (green manuring, crop rotation
6.5. Concepts of integrated nutrient management

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Chapter 7. Soil Fertility Evaluation (4 hrs)
7.1. Soil and plant tests
7.2. Sampling for soil and plant analysis
7.3. Calibration of soil test against crop response

PRACTICAL SESSIONS
 Soil and plant sample collection
 Determination of soil CEC
 Determination of base and acid saturation
 On-field nutrient symptom identification
 Determination of available and total N
 Vermicomposting (Plant residue composting)

REFERENCES
1. Buresh, R.J., Sanchez, P.A., Calhoum, F. (Eds.) 1997. Replenishing Soil Fertility in
Africa, SSSA Special Publication No 51.
2. Brady, N.C and Weil, R.R. 2002. The nature and properties of soils, Thirteenth
3. Tisdale, S.L., Nelson, W.L., Beaton, J.D. and Havlin, J.L. 2002. Soil Fertility and
Fertilizers. Fifth Edition
4. Forth, H.D. and Ellis, B.G. 1996. Soil Fertility, 2nd edition.
5. Miller and Donahue .1992. An Introduction to Soils and Plant Growth
6. Marschner, H. 1995. Mineral Nutrition of Higher Plants. Academic Press Inc., San
Diego, CA.

COURSE TITLE: PLANT BIOCHEMSITRY

COURSE CODE: PlSc211

CREDIT HOURS: 3 (2+1)

PREREQUISITE: NONE

COURSE DESCRIPTION

Introduction: basic concept and foundation of biochemistry, biochemical and ordinary reactions,
biochemical bases of organisms, cell: structure, type and composition of cells; water (property of
water and its interaction with biomolecules, acid base concept and buffer solution), biochemistry
of certain important organelles; chemistry and biological function of bio molecules:
carbohydrates, amino acids and proteins, lipids, nucleotides and nucleic acids, enzymes, co-
enzymes and vitamins; bio-energetic and metabolism: types and forms of metabolism, bio

105
energetic, laws of thermodynamics, chemical transformation in cells, quantitative relationships
among thermodynamic function; oxidative metabolism; metabolism of carbohydrates: glycolysis
(Embden-Meyerhof pathway), citric acid (Krebs) cycle and oxidative phosphorylation;
biosynthetic pathways (photosynthesis, gluconeogenesis) and; metabolism of lipids; metabolism
of amino acids; metabolism of nucleotide; photosynthesis; integration of metabolism.

COURSE OBJECTIVES

After the successful completion of this course, students will be able to:

 identify and describe the different classes of bio-molecules and their biological
functions;
 understand and explain different types organelles and roles in biological systems;
 understand and appreciate the metabolic roles in biological systems;
 understand the chemical processes, which enable plants and other living organisms to
generate and store energy from different bio-molecules; and
 explain how all these processes are synchronized into harmonious whole.

COURSE OUTLINES

1. INTRODUCTION

1.1. Concept and Foundation of Biochemistry

1.2. Cell and Biochemistry of Important Cellular Organelles

1.3. Chemical and Biochemical Reactions

2. CARBOHYDRATES

2.1. Introduction

2.2. Classification of Carbohydrates

2.2.1. Monosaccharides

2.2.2. Oligosaccharides

2.2.3. Polysaccharides

2.3. Biological Functions of Carbohydrates

3. AMINOACIDS AND PROTEINS

3.1. Introduction

3.2. Classification of Amino acids

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 3.3. Biosynthesis of Amino acids

3.4. Classification of Proteins

3.5. Structures of Proteins

3.6. Biological Functions of Proteins

4. LIPIDS AND MEMBRANE

4.1. Introduction

4.2. Classification of Lipids

4.3. Triacyl Glycerols and Phospholipids

4.4. Biological Functions of Lipids

5. NUCLEOTIDES AND NUCLEIC ACIDS

5.1. Introduction

5.2. Nucleotides

5.3. Nomenclature and Chemistry

5.4. Biochemical Structure of Genetic Materials (RNA and DNA)

6. VITAMINS

6.1. Classification and Synthesis

6.2. Biochemical Role

6.3. Functions

7. ENZYMES

7.1. Nature and Classification

7.2. Theory of Enzyme Catalysis

7.3. Mechanism of Enzymatic Action

7.4. Factors Affecting Enzyme Activity

8. BIOENERGETICS AND METABOLISM

8.1. Introduction

8.2. Types and Forms of Metabolism

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 8.3. Laws of Thermodynamics

8.4. Chemical Transformation in Cells

8.5. High Energy Compounds

9. CARBOHYDRATE METABOLISM

9.1. Glycolysis

9.2. Krebs Cycle and Oxidative Phosphorylation

9.3. Photosynthesis (Calvin-Benson and Hatch Slack Pathway C4 Plant)

10. OVERVIEW OF LIPID, PROTEIN AND NUCLEOTIDE METABOLISM

11. INTEGRATION OF METABOLISM

PRACTICALS

 Identification of laboratorial equipments for biochemistry

 Test for reducing and non-reducing sugar, Opical activity measurement using
polarimetry
 Test for proteins especially aromatic and sulfur containing ones (color reactions of
proteins)
 Determination of saponification value of fats

REFERENCES

1. David L. Nelson and Michael M. Cox. Lehninger Principles of Biochemistry Fourth

Edition
2. Goodwin, T.W and Mercer, E.I (1983). Introduction to Plant biochemistry. New York
3. Berg, J.M., Tymoczko, J.L,and Stryer L., 2002. Biochemistry (6th Edn). W.H. Freeman
and company. Newyork
4. Robert. K. Murray, Daryl K. Granner, Victor W. Rodwell. 2006. Harper‟s illustrated
biochemistry. 27th Edn. A Lange Medical Book
5. Satyanarayana, U and Chakrapani, U., 2006. Biochemistry. Arunabha Sen publisher,
Kolkata, India
6. Thomas M. Devlin, 1997. Textbook of Biochemistry with Clinical Correlations. Fourth
Edition. Wiley Liss, Inc., New York.

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COURSE TITLE: PRINCIPLES AND PRACTICES OF PLANT PROPAGATION

COURSE CODE: HORT232

CREDIT HOURS: 2 (1+1)

PREREQUISITE: NONE

COURSE DESCRIPTION

Introduction to the principles and practices of plant propagation; plant propagating structures;
propagation media; principles and practices of sexual propagation; unusual type of seed
development (apomixes and polyembryony); seedling production system; principles and
practices of asexual propagation techniques (general aspects and importance of layering,
methods and requirements of cutting, grafting, budding, propagation by specialized plant
structures, stem and roots: bulbs, corms, tubers, and rhizomes; micro propagation) will be
discussed in this course.

COURSE OBJECTIVES

After completing this course, each student is expected to:

 Understand and identify basic plant propagating structures and their difference
 Comprehend the basic principles, advantages, and limitations of sexual plant propagation
methods
 Understand principles, advantages, limitations and techniques of vegetative propagation
methods
 Understand different modified structures and their role in plant propagation
 Create awareness in micro propagation of plants and describe the role of tissue culture
and biotechnology in the horticultural industry

COURSE OUTLINE

Chapter 1. Introduction (1 hr)

1.1. What is plant propagation?
1.2. Objectives and purposes of plant propagation
1.3. General aspects of plant propagation
1.4. History of plant propagation
Chapter 2. Environment Factors and Propagation Structures (2 hrs)
2.1. Managing the propagation environment
2.2. Basic physical plant propagation structures
2.3. Plant propagation media
2.4. Sanitation in plant propagation
2.5. Record keeping and labeling in plant propagation industry

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Chapter 3. Principles and Practices of Sexual Method of Plant Propagation (3 hrs)
3.1. Seed and its parts, type, source and storage
3.2. Seeds germination process and environmental factors
3.3. Morphology of seed germination
3.3.1. Seed dormancy
3.3.2. Seed quality analysis
3.3.3. Seedling production systems & transplanting
3.3.4. Unusual type of seed propagation
Chapter 4. Principles and Techniques of Vegetative Plant Propagation (7 hrs)
4.1. Principles and techniques of plant propagation by cutting
4.2. Principles and techniques of plant propagation by layering
4.3. Principles and techniques of plant propagation by grafting
4.4. Principles and techniques of plant propagation by budding
Chapter 5. Plant Propagation by Specialized Plant Structures (2 hrs)
5.1 Plant propagation by separation
5.2 Plant propagation by division
Chapter 6. Micro-propagation (1 hr)

PRACTICAL SESSIONS

 Session 1 - Demonstration of plant propagating structures

 Session 2 - Types and characteristics of propagation Media (Determination of water
holding capacity, porosity, etc).
 Session 3 - Sexual propagation
 Activity 3.1 Seed quality analysis/seed testing (Purity, germination test, moisture content
determination, viability test)
 Activity 3.2 Mono & poly-embryonic seeds in selected horticultural crops (citrus, mango
…)
 Session 4 - Practice on Asexual Plant Propagation
 Activity 4.1 Practices of propagation by cutting (stems, leaf and root cuttings)
 Activity 4.2 Practices of propagation by layering
 Activity 4.3 Practices of propagation by grafting and top working
 Activity 4.4 Practices of propagation by budding
 Activity 4.5 Practices of propagation by specialized structures (bulbs, corms, tubers,
rhizomes, culms cutting)
 Activity 4.6 Practices of propagation by micro-propagated plants (to the nearby area)

REFERENCES
1. Bekele Y. 2006. Principles and practices of plant propagation, teaching material.
JUCAVM, Department of Horticulture. Jimma, Ethiopia.
2. C.T.A (1998). Propagating plants: An Organic approach, mambo press, Fambidzanai.
3. Edmond, Musser Andrews handbook, Faber and Faber Ltd, London.

110
 4. Garner R.J., Chandhri S.A., (1976). The propagation of Tropical fruit trees. FAO,
C.A.B. East Malling, maidstone, England.
5. Hartman, H.T., and D.E. Rkester (1960). Plant propagation principles and
practices, Prentice-Hall, inc., New Jersey.
6. Hartman, H.T., Kester, D.E. Davies, F.T. and Geneve, R.L. 2002. Plant
propagation: Principles and practices, 6th ed. Prentice. Hall, inc. New Jersey.

COURSE TITLE: INTRODUCTION TO STATISTICS

COURSE CODE: HORT242

CREDIT HOURS: 3 (2+1)

PREREQUISITE: NONE

COURSE DESCRIPTION

Basic concepts, Methods of Data collection and presentation, frequency distributions and
graphical presentation; Measures of Central Tendency, Dispersion and shape; Elementary
probability, probability Distributions: Binomial, Poisson, Normal, t -test, Chi square;
Sampling and Sampling distribution, Means, proportions and variance; Statistical inference:
Concepts of parameter and statistics, estimation (point and interval) and Hypothesis testing on
the population mean and proportion; Chi-square test of association; simple linear regression
and correlation.

COURSE OBJECTIVES

Up on successful completion of this course, students will be able to :

 Define statistics and use basic statistical terms.
 Types of statistics, data; Methods of data collection& presentation.
 Moments, Measures of Central Tendency variation.
 Importance and usefulness of statistics in real life and on real data.
 Methods of data collection, organization, presentation, analysis and interpretation;
 communicate or present the results of their analyses in clear and non-technical
language
 Carrying out investigations using summery statistics, graphs and techniques of
explanatory data analysis.

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COURSE OUTLINE

Chapter 1. Introduction (3 hrs)

1.1. Definition and Classification of Statistics
1.2. Types of Statistics
1.3. Variables and Types of
1.4. Scales of Measurement
1.5. The Role of Statistics in Agricultural Research
Chapter 2. Data Summary and Presentation (4 hrs)
2.1. Frequency distribution (FD)Table
2.2. Absolute and Relative FDs
2.3. Cumulative FDs
2.4. Distribution Frequency charts
Chapter 3. Descriptive Statistics (6 hrs)
3.1. Measures of Central Tendency
3.2. Measures of Dispersion
3.3. Measures of Location (Skewness and Kurtosis)
Chapter 4. Sampling Methods (6 hrs)
4.1. Some Basic Concepts sampling
4.2. Probability Sampling Methods
4.3. Non-Probability Sampling Methods
Chapter 5. Sampling Distributions (3 hrs)
5.1. Sampling distribution of mean
5.2. Sampling distribution of proportions
Chapter 6. Statistical Inference (8 hrs)
6.1. Desirable Properties of Estimators
6.2. Point Estimation
6.3. Interval Estimation
6.4. Determining the Sample size
6.5. Basic Concepts in Hypothesis Testing
6.6. Hypothesis Tests about a Population Mean
6.7. Hypothesis Tests about a Population Proportion
6.8. Chi-Square Tests
Chapter 7. Probability Theory and Rules (5 hrs)
7.1 Some Basic Concepts of Probability
7.2 Definitions and Types of Probability
7.3 Basic Rules of Probability
Chapter 8. Probability Distributions (4 hrs)
8.1 Binomial Probability
8.2 Distribution Poisson Probability Distribution
8.3 Normal Probability Distribution
Chapter 9. Simple Correlation and Regression (6 hrs)

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 9.1 Correlation and Regression
9.2 Fitting the regression equation and making predictions
9.3 Correlation coefficient and coefficient of determination
9.4 Interpreting Regression Statistics
9.5 Test for significance of correlation coefficient

REFERENCES
1. Agarwal, B.L., 1996. Basic Statistics. New Age International Pub. Ltd New Delhi.

2. Frank, H. and S.C. Althoen, 1994. Statistics: Concepts and Application.

Cambridge University Press, UK.

3. HOODA, R. P., 2001. Statistics for Business and Economics. 2nd Ed,
MACMILLAN Publisher, New Delhi.

4. Johnson, R.A and G.K. Bhattacharya, 1992Statistics: Principles and Methods.

John Wiley & Sons, New York.

5. Bluman, A.G. (1995). Elementary Statistics: A Step by Step Approach (2nd Edition).

6. EshetuWencheko. (2000). Introduction to Statistics

COURSE TITLE: PLANT BREEDING

COURSE CODE: HORT252

COURSE CREDIT: 3 (2+1)

PREREQUISIT: PRINCIPLES OF GENETICS

COURSE DESCRIPTION

Definition, nature and history of plant breeding; objectives and achievements of plant breeding;
basic activities in plant breeding; crop domestication & evolution; selection under domestication
(natural and artificial selections); patterns of evolution in crop plants; sources of genetic
variability for crop improvement-germplasm, plant introduction & acclimatization; plant
reproduction and its relations to plant breeding methods; modes of pollination and pollination
control; qualitative and quantitative inheritance in plant breeding; inheritance of quantitative
characters; polygenic inheritance and continuous variation; the role of environment in
quantitative inheritance; components of genetic variance and their estimation; estimation of
heritability and genetic advance; systems of mating; the Hardy-Weinberg law; principles of
breeding self- pollinated crops- selection in self- pollinated crops- progeny test, pure line theory;

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hybridization: techniques and consequences; breeding methods in self-pollinated crops- mass
selection; pure line selection; pedigree selection; bulk method; back cross method; modifications
of back cross method; and other approaches to breeding of self-pollinated crops (multi-line
varieties; population breeding approach; diallel selective mating scheme; rapid isolations of
homozygous lines, and hybrid breeding); principles of breeding cross- pollinated crops- genetic
composition of cross pollinated crops, selection in cross-pollinated crops; modes of selection,
types of response to selection & genetic interpretations; heterosis and inbreeding depression;
heterosis and hybrid vigor; fixation and commercial utilization of heterosis; breeding methods in
cross pollinated crops-population improvement, mass selection and its modifications; selection
schemes with progeny test; progeny selection; modification of ear- to-row method; modification
of progeny selection; recurrent selection methods; hybrid breeding; operations and methods in
hybrid seed production; synthetic varieties; operations in producing synthetic varieties;
maintenance of synthetic varieties; breeding methods in asexually propagated crops;
characteristics of asexually propagated crops; methods of improvement; hybridization and clonal
selection; introduction to mutation breeding; types, effects & molecular bases of mutations;
procedures of mutation breeding; variety evaluation and release procedures; maintenance of
breeder seed, and seed multiplication and distribution.

COURSE OBJECTIVES
Up on completing the course, students will be able to:

 Explain the importance and significance of plant breeding for crop improvement

 Know about the importance of genetic resources in breeding

 Understand different types of plant reproductive systems and their implication for
breeding

 Differentiated methods as applicable to self-pollinating, cross-pollinating and vegetative

propagating crop species

 Get acquainted with different breeding methods of Cross-pollinated crops

 Get acquainted with different breeding methods of self-pollinated crops

 Know about genetic phenomena known as heterosis and inbreeding depression in cross
and self-pollinated crops, respectively

 To introduce and demonstrate students with various plant breeding methods and
techniques;

 To enable the students how to produce basic and certified seeds.

 Recognize the significance of hybridization for crop improvement & hybrid seed
development

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COURSE OUTLINE

Chapter 1. Introduction (2hrs)

1.1. Definition & significance of plant breeding

1.2. Nature, history and achievements of plant breeding
1.3. Objectives of plant breeding
1.4. Activities in plant breeding

Chapter 2. Plant Domestication and Crop Evolution (2hrs)

2.1. Center of Origin and Diversity

2.2. Plant Domestication (definition & history)
2.2.1. Selection under domestication (natural and artificial selections)
2.2.2. Changes under domestication
2.3. Patterns of evolution in crop plants

Chapter 3. Germplasm Conservation and Utilization (3hrs)

3.1. Germplasm
3.1.1. The Gene Pool Concept
3.1.2. Genetic Erosion: causes and implications
3.1.3. Centers of origin of crop plants
3.1.4. Germplasm collection and conservation
3.1.5. Germplasm evaluation and utilization
3.2. Germplasm conservation
3.2.1. in situ conservation
3.2.2. Ex situ conservation
3.3. Plant Introduction and Acclimatization
3.3.1. Plant introduction
3.3.1.1. Purposes, merits and demerits of plant introduction
3.3.1.2. Procedures of plant introduction
3.3.2. Acclimatization

Chapter 4. Reproductive System in Plants and their Importance in Plant Breeding (3hrs)

4.1. Modes of reproduction

4.1.1. Asexual reproduction (Vegetative, Apomixis)
4.1.2. Sexual reproduction
4.1.2.1. Floral biology of some important agricultural crops
4.1.2.2. Sporogenesis and Gametogenesis
4.1.2.3. Significance of sexual reproduction
4.2. Anthesis and modes of pollination
4.2.1. Self-pollination
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 4.2.1.1. Mechanisms promoting self-pollination
4.2.1.2. Genetic consequences of self-pollination
4.2.2. Cross pollination
4.2.2.1. Mechanisms promoting cross pollination
4.2.2.2. Genetic consequences of cross pollination
4.2.3. Determination of the mode of pollination and the amount of cross
pollination
4.3. Relevance of the mode of reproduction in plant breeding
4.4. Mechanisms of pollination control in crop plants
4.4.1. Self- incompatibility (types and utilization in plant breeding)
4.4.2. Hand pollination
Chapter 5. Principles of Breeding in Self- Pollinated Crops (6hrs)

5.1. Selection Methods in Self Pollinated Crops

5.1.1. Mass selection (applications, procedures, merits & demerits)
5.1.2. Pure line selection
5.1.2.1. Characteristics and uses of pure lines
5.1.2.2. Applications of pure line selection
5.1.2.3. General scheme of pure line selection
5.1.2.4. Advantages and disadvantages of pure line selection
5.1.3. Pedigree selection
5.1.3.1. Pedigree record
5.1.3.2. Applications of pedigree method
5.1.3.3. Procedures for pedigree method
5.1.3.4. Bases of selection
5.1.3.5. Early generation tests
5.1.3.6. Merits and demerits
5.2. Bulk method
5.2.1. Applications and procedures
5.2.2. Artificial selection during the bulking period
5.2.3. Natural selection during bulking
5.2.4. Modifications of the bulk method
5.2.4.1. Modifications based on artificial selection in F2 and subsequent
generations
5.2.4.2. Single- seed descent method
5.2.4.3. Merits and demerits
5.3. Back cross method
5.3.1. Requirements of a backcross Program
5.3.2. Applications of back cross method
5.3.3. Genetic consequences of repeated backcrossing
5.3.4. Procedures of backcrossing method
5.3.5. Transfer of a dominant and a recessive gene and selection for the character

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 transfer
5.3.6. Transfer of quantitative characters
5.3.7. Transfer of two or more characters into a single recurrent parent
5.3.8. Modifications of back cross method
5.4. Other approaches to breeding of self-pollinated crops
5.4.1. Multi-line varieties - merits & demerits
5.4.2. Population breeding approach
5.4.4. Hybrid breeding
5.4.4.1. Use of male sterility
5.4.4.2. Hand pollination

Chapter 6. Principles of Breeding in Cross- Pollinated Crops (8hrs)

6.1. Genetic composition of cross-pollinated crops

6.1.1. The Hardy-Weinberg Law
6.1.2. Factors disturbing the equilibrium in populations
6.1.3. Systems of mating
6.2. Heterosis and inbreeding depression
6.2.1. Inbreeding depression & its effects
6.2.2. Homozygous- Heterozygous Balance
6.2.3. Heterosis & hybrid vigor
6.2.4. Manifestations of heterosis
6.2.5. Genetic basis of heterosis & inbreeding depression
6.2.6. Physiological basis of heterosis
6.2.7. Fixation of heterosis
6.2.8. Commercial utilization of heterosis
6.3. Selection in cross pollinated crops
6.3.1. Introduction
6.3.2. Modes of selection
6.2.3. Types of response to selection & genetic interpretations
6.4. Selection Methods in Cross Pollinated Crops
6.4.1. Population improvement
6.4.1.1. Selection schemes in population improvement
6.4.1.2. Objectives of selection
6.4.1.3. Mass selection and its modifications
6.4.1.4. Selection schemes with progeny test
6.4.2. Progeny selection
6.4.2.1. Modification of ear – to-row method
6.4.2.2. Modification of progeny selection
6.4.3. Recurrent selection
6.4.3.1. Simple recurrent selection
6.4.3.2. Recurrent selection for general combining ability

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 6.4.3.3 Recurrent selection for specific combining ability
6.4.3.4. Reciprocal recurrent selection
6.5. Hybrid Breeding

6.5.1. Operations in producing hybrid varieties

6.5.2. Development of inbred lines
6.5.3. Evaluation of inbred lines
6.5.4. Methods of improving the characteristics of inbred lines
6.6. Methods of hybrid seed production
6.6.1. Male sterility (different types)
6.6.2 Self incompatibility
6.6.3. Manual ‘emasculation’ and/or pollination
6.7. Synthetic varieties
6.8. Composite varieties

Chapter 7. Breeding Methods in Asexually Propagated Crops (2hrs)

7.1. Clonal selection and hybridization

7.1.1. Characteristics of asexually propagated crops
7.1.2. Definition of a clone
7.1.3. Origin of genetic variability with in clones
7.1.4. Clonal degeneration
7.2. Methods of improvement
7.2.1. Clonal selection & procedures
7.2.2. Hybridization

Chapter 8. Introduction to Mutation and Polyploidy Breeding (2hrs)

8.1. Mutation breeding

8.2. Polyploidy breeding

Chapter 9. Evaluation, Multiplication, Maintenance and Distribution of Improved

Varieties (2hrs)
9.1 Performance Evaluation
9.2 Crop registration
9.3 Seed certification system
9.4 Cultivar release
9.5 Multiplication and maintenance pedigree seeds
Chapter 10. Intellectual Property Rights in Plant Breeding (1hr)

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PRACTICAL SESSIONS
 Study floral biology and mode of pollination of crops (4hrs)
 Field design and layout for plant breeding experiments (4hrs)
 Emasculation and pollination in self pollinated crop (14hrs)
 Emasculation and pollination in cross pollinated crop (14hrs)
 Exercise on recording breeding data in field and laboratory (4hrs)
 Examination of pollen fertility (4hrs)
 Field visiting at Agricultural Research Centers for crop improvement experience and
genetic resource conservation system such as for coffee genetic conservation system
(4hrs)

TUTORIAL SEASON

 Data analysis for Quantitative and qualitative inheritance/ characters in plant breeding
(2hrs)
 Hybridization and hybrid seed development (2hrs)
 calculation phenotypic variation, heritability, and selection advance (2hrs)
 Breeding Principles and Methods (2hrs)

REFERENCES
1. Singh, B.D. 1993. Plant Breeding: Principles and Methods. Kalyani Publishers,
Ludhiana, New Delhi…
2. Poehlman, J.M. and Sleper, D.A. 1995. Breeding Field Crops. 4th ed. Iowa state
University Press/Ames
3. Chrispeels, M.J. and David, E.S., 2003. Plants, Genes and Crop Biotechnology. 2nd ed.
Jones and Bartlett Publishers: Sudbury Massachusetts, Boston, Toronto, London
4. Thomas, B.; Murphy, D.J.; Murray, B.G. 2003. Encyclopedia of Applied Plant Sciences.
Vol. I. Elsevier Academic Press. Amesterdom, Boston, Heidelberg, London.
5. BIOTOL. 1991. Biotechnological Innovations in Crop Improvement. Butterwoth-
Heinemann. Oxford, London, Boston, Munich.

COURSE TITLE: PRINCIPLES AND PRACTICES OF IRRIGATION

COURSE CODE: HORT262

CREDIT HOURS: 2(1+1)

PREREQUISITE: INTRODUCTORY SOILS; SOIL FERTILITY WATER MANAGEMENT

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COURSE DESCRIPTION

This course is intended to equip students with theoretical and practical knowledge in the concept
of irrigation and principles of irrigation for practices, source of irrigation water, irrigation water
quality & its management, relationships between soil-plant-water, crop water requirements,
irrigation efficiency, irrigation water measurement; irrigation scheduling; irrigation methods,
water application methods, agricultural drainages and its importance, necessity of agricultural
drainage: soil factors influencing drainage, water logging problems, drainage technique.

COURSE OBJECTIVES
Upon the completion of this chapter, training participants will be able to:
 Define what irrigation means and describe its need and importance;
 Descript basic principles and practices of irrigation;
 Describe the irrigation development and current irrigation practices in Ethiopia;
 Describe main challenges and opportunities of the irrigation;
 Describe its economic importance and role in the national economic development plan;
 Define the different irrigation water sources and qualities for irrigation purpose;
 Understand how water measuring devices are selected and know techniques of
measurement
 Describe the basic knowledge of soil-water-plant relationships for high yield production;
 Understand what soil moisture content & soil water potential & the method of soil
moisture determination;
 Understand how irrigation scheduling method are determined for different crops and
know what are factors affecting irrigation scheduling;
 Understand the differences between crop water and irrigation water requirements;
 Estimate the net irrigation water requirement &Know the irrigation water requirement of
major irrigated crops;
 Understand what irrigation efficiency and how irrigation efficiency is improved;
 Understand the different irrigation methods for different crops, soils and climatic zones;
 Identify the factors that determine choice of irrigation methods and choose appropriate
irrigation methods for different irrigated crops;
 Understand the principles of drainage systems in irrigation scheme
 Design and implement drainage layout system

COURSE OUTLINE

CHAPTER 1. Introduction (1.5 hrs)

1.1. Definition and Concept of Irrigation
1.2. Necessity of Irrigation
1.3. Merits and Demerits of Irrigation

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 1.4. Irrigation development & irrigation practices in Ethiopia
1.5. Challenges and Opportunities in irrigation
15.1. Challenging Factors
1.5.2. Opportunities
1.6. Concepts & Classification of the Irrigation Scheme

CHAPTER 2. Water sources for irrigation (1hr)

2.1. Surface water sources for irrigation in Ethiopia
2.2. Groundwater source for irrigation in Ethiopia
2.3. Water harvesting (WH)

CHAPTER 3. Irrigation water quality & its management (1.5hrs)

3.1. Concepts and definition of irrigation water quality and Management

3.2. Suitability of water for irrigation (SIW)

3.3. Classification of irrigation water quality

3.4. Salinization

CHAPTER 4. Relationships between soil-plant-water in irrigation (3hrs)

4.1. Concepts and components of soil-plant-water relationships

4.2. Soil-Water Relations

4.2. 1. Physical and chemical properties of soil

4.3. Entry of water in to the soil

4.3.1. Definition and Process of Infiltration

4.3.2. Factors affecting Infiltration

4.4. Soil Water Conditions
4.4.1. Soil water condition classification
4.4.2 Soil-plant-atmosphere continuum
4.4.3. Water absorption process

CHAPTER 5. Crop water requirement (3.5hrs)

5.1. Components of crop water requirement (CWR)

5.2. Factors affecting crop water requirement

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 5.3. Determination of crop water requirement
5.4. Irrigation water requirements
5.5. Irrigation Efficiency
5.5.1. Types of Irrigation Efficiencies
5.6. Relationship between duty, delta and base period
5.7. Irrigation scheduling

CHAPTER 6. Irrigation methods/irrigation type (3.5hrs)

6.1. Surface irrigation method
6.2. Sprinkler irrigation method
6.3. Drip irrigation method
6.4. Subsurface irrigation method

CHAPTER 7. Agricultural drainage (2hrs)

7.1. Concepts of Agricultural Drainage and Its Importance

7.2. Necessity of drainage and benefits of drainage

7.3. Types of Agricultural Drainage

7.3.1. Surface Drainage Systems

7.3.2. Subsurface Drainage Systems

7.4. Agricultural Drainage Layout System

PRACTICAL SESSIONS

 Measuring irrigation water quality and setting the water quality standards (4hrs)

 Measuring soil infiltration rate (4hrs)

 Measuring soil moisture content and soil water potential (4hrs)

 Practice the feel method of monitoring soil moisture (2hrs)

 Measuring their water loss and gains (3hrs)

 Practicing how to measuring duty, delta and base period to fix irrigation method (3hrs)

 Identify irrigation types and water use efficiency (fix irrigation schedule for crops) (4hrs)

 Water conveyance and control (4hrs)

 Design and measuring irrigation canal (6hrs)

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  Demonstrate water application method at different irrigation methods i.e. surface, drip &
sprinkler irrigation (6hrs)

 Demonstrate small scale irrigation scheme (4hrs)

 Demonstrate different agricultural drainage type (4hrs)

REFERENCES

Text Books

1. Peter Waller, Muluneh Yitayew, 2016. Irrigation and Drainage Engineering. ISBN 978-
3-319-05698-2; ISBN 978-3-319-05699-9 (eBook); DOI 10.1007/978-3-319-05699-9.

2. Editor R.N. Reddy, 2010. Irrigation Engineering Gene-Tech Books New Delhi - 110
002, ISBN 81-89729-98-5 and ISBN 978-81-89729-98-1. This material is available
online from book zz.

3. Allen, R., L. Pereira, D. Raes and M. 1998. Smith. Crop evapotranspiration: Guidelines
for computing crop water requirements. FAO Irrigation and Drainage Paper 56. Rome,
Italy.

4. Ilip Kumar M., 2002. Irrigation Water Management : Principles and practices. Prentice
Hall of India, New Delhi.

5. Doorenbos, J. and W.O. Pruitt. Rome. 1977. Crop water requirements (revised).
Irrigation and Drainage Paper 24. Rome, Italy.

6. Novak, P., Mofat, A.LB., Nalluri, C. and Narayanan (2001). Hydraulic Structures, (3rd
ed.), Spon Press. London and New York.

7. Garg, S.K. (1999). Irrigation Engineering and Hydraulic Structures (14th ed.), New
Delhi.

8. Arora, K.R. (2002). Irrigation, Water Power and Water Resources Engineering (4th ed.)
Standard Publisher Distributors.

Other References

1. Baban, R. (1995). Design of Diversion Weirs, Wiley

2. Yanmaz, A. M. (2006). Applied Water Resources Engineering, METU Press(3rd ed),

3. Basak,N.N. (2003). Irrigation Engineering. Tata Mc Graw-Hill Publishing Company,

New Delhi.

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 4. Cuenca, RH. (1989). Irrigation system design: an engineering approach. Prentice hall
Inc., New Jersey

5. James, LG. (1988). Principles of farm irrigation system design. John Wiley and Sons
Inc., New York

6. Micheal A.M. (1978). Irrigation: Theory and Practice. Vikas Publishing House PVT
LTD: New Delhi

7. Ritzema, H.P. (1994). Drainage Principles and Applications. ILRI: The Netherlands

8. Smedema, L.K., Vlotman, W. and Rycroft, D.W., 2004. Modern Land drainage-
Planning,

9. design and agricultural drainage systems. Bastford Academic and Educational limited

10. James.N.L., 1978. Drainage Engineering. Robert e. Krieger publishing company

HUNGTINGTON, N.Y

C COURSE TITLE: PRACTICAL HORTICULTURE

COURSE CODE: HORT272
COURSE CREDIT: P/F

COURSE DESCRIPTION
This course is designed to develop practical skills and understanding of horticultural
practices/operations. The topics to be covered include: Identification of farm tools and their use;
Identification of non-woody and indoor horticultural plants; soil sampling and analysis; seed bed
preparation; Seed sowing (including seed identification);Vegetative Propagation (cutting,
budding, grafting and layering); Potting up and after care of young plants; filed planting of
vegetables, fruits and other Horticultural crops; maintenance of established plants (staking,
mulching, fertilization, earthing up, weeding, cultivation etc); arthropod pest, diseases and weeds
identification; and harvesting and seed processing (e.g. tomato seed extraction).

COURSE OBJECTIVES
Upon completion of this course, students should be able to:
 Identify farm tools and equipment commonly used in horticultural crops production/
growing
 Identification of a range of common garden plants including non-woody and indoor
horticultural plants
 Identify soil texture (sandy loam, silty loam, and clay loam soils) by feel; and pH testing
by soil indicator; and relate to plant selection
 Identify and sow different types of seeds, in different situations, in a way that will
optimize successful propagation.
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  Propagate a range of plants using different vegetative propagation techniques
 Pot up and provide after care for a range of propagated seedlings and cuttings.
 Plant a range of different types of plants and plant materials.
 Maintain the desired growth type and habit for a range of plants
 Identification of weeds, Arthropod pests, diseases and disorders and beneficial organisms

COURSE OUTLINE
Practical 1. Identification of Farm Tools and Equipment
Practical 2. Identification of Common Garden Plants and Seeds
2.1. Exotic garden/ pot plants and their seeds/ OR propagating structure
2.2. Indigenous garden/pot plants and seeds OR propagating structure
Practical 3. Seed Sowing Practices
3.1. Nursery bed preparation
3.2. Land preparation for field direct sowing
3.3. Seed quality evaluation
3.4. Seed sowing
Practical 4. Soil Sampling and Testing
4.1. Soil sampling, Sample preparation
4.2. Soil texture and pH testing
Practical 5. Vegetative Propagation Techniques
5.1. Cutting, Grafting
5.2. Budding, Layering
Practical 6. After Care for a range of Propagated Seedlings and Cuttings
6.1. Watering; Mulching; Shading; Fertilization; Weeding etc.
Practical 7. Field Planting of Vegetables and Ornamental Plants
7.1. Land preparation
7.2. Field planting
Practical 8. Filed Management Practices
8.1. Weeding; Earthing up;
8.2. Fertilization; Cultivation;
8.3. Staking/training
Practical 9. Identification of Weeds, Arthropod Pests, Diseases and Disorders and
Beneficial Organisms
9.1. Identification of common weeds in horticulture
9.2. Identification of common Arthropod pests in horticulture
9.3. Identification of diseases and disorders
9.4. Identification of beneficial organisms

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COURSE TITLE: SOIL AND WATER CONSERVATION

COURSE CODE: HORT311

COURSE CREDIT: 2(1+1)

PREREQUISITES: INTRODUCTORY SOILS

COURSE DESCRIPTION

The course will focus on the understanding of concepts and importance of soils, water and their
management, soil classification systems, bases and systems of soil classification, diagnostic
properties, land evaluation and capability classification, the USDA and FAO systems of land
evaluation, cultural practices (like cropping systems, tillage practices, terracing, shifting
cultivation, etc), soil erosion kinds, forms and their causes and damages, the biological and
mechanical measures of soil erosion control (including mulching, cover cropping, crop rotation,
contour farming, terracing, bunding, cut off drains and others). Moreover, the course also covers
acidity, alkalinity and salinity their effects on plant and soil organisms and distribution of soil
acidity and alkalinity, soil fertility and fertilizer management, and application methods and
application rates of fertilizers.

COURSE OBJECTIVES:
At the end of the course, students will be able to:

 Understand the causes and extent of land/ soil degradation in Ethiopia.

 Understand the processes and type of erosion, and identify causes affecting erosion
 Know the different methods of erosion hazard assessment and estimation methods
 Understand the strategies and principles to be followed in planning SWC activities.
 Understand and choose appropriate physical and agronomic SWC measures to different
land use and agro ecological zones.
 Understand the socio-economic factors affecting the sustainability of soil and water
conservation programs

Chapter 1. Introduction to Soil and Water Management (2hrs)

Definition and concepts in soil and water

Chapter 2. Land Use Planning and Evaluation (5hrs)

2.1. Purposes and principles of Land Evaluation

2.2. Level of Intensity and Approaches
2.3. Land Suitability Evaluation/FAO Land Evaluation

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 2.4. Guidelines in Land Use Planning
2.5. Land Capability Classification/USDA Land Evaluation
2.5.1. Criteria in classifying land into different capability classes
2.5.2. Land capability classes and subclasses
2.6. Traditional land capability classification in Ethiopia

Chapter 3. Soil Erosion (8hrs)

3.1. Kinds of Soil Erosion

3.1.1. Geological erosion
3.1.2. Accelerated (Manmade) erosion
3.2. Mechanics of Erosion
3.3. Causes of Accelerated Erosion
3.4. Forms of Soil Erosion by Water
3.4.1. Splash erosion
3.4.2. Sheet erosion
3.4.3. Rill erosion
3.4.4. Gully erosion
3.5. Damaged Caused by Erosion
3.6. Magnitude of Erosion in Ethiopia
3.7. Soil Loss Tolerance
3.8. Evaluating Soil Loss by Erosion
3.9. Measures for Soil erosion Control
3.9.1. Agronomic and Cultural measures
3.9.2. Mechanical measures
3.10. Wind Erosion and Its Control

Chapter 4. Management of Soil Acidity (3hrs)

4.1. Soil Acidity
4.1.1. Types of soil acidity
4.1.2. Sources of hydrogen ion
4.1.3. Distribution and extent of soil acidity in Ethiopia
4.1.4. Soil acidity and plant relationship
4.2. Buffering of soils
4.3. Reclamation and management of acidic soils

Chapter 5. Management of Salt Affected Soils (5hrs)

5.1. Classification of salt affected soils

5.2. Sources of Soluble Salts
5.3. Irrigation water Quality
5.4. Soil Salinity, Alkalinity and Plant Growth
5.5. Distribution and Extent of Salt-Affected in Ethiopia
5.6. Management and Reclamation of Salt-Affected Soils

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Chapter 6. Agricultural Water Management (2hrs)
6.1. Water harvesting
6.2. Reducing soil and surface moisture undue loss
6.3. Agricultural land drainage

PRACTICAL SESSIONS

 Design of contours, level and graded (4hrs)

 Field visit of gully control measures and area closures (4hrs)
 Field visit of design and construction of different types of soil & water conservation
activities (4hrs)

REFERENCES
Textbooks:
1. Brady N.C and R.R. Weil, 2002. The nature and properties of soil, 13th Ed. Preason
Education, Asia. 960p.
2. FAO (Food and Agriculture Organization of the United Nations), 1976. A framework for
land evaluation. Soils Bulletin 32. Rome.
3. FAO (Food and Agriculture Organization of the United Nations), 1993. Guidelines for
land-use planning. FAO Development Series 1. Rome, Italy.
4. FAO (Food and Agriculture Organization of the United Nations), 2006. World reference
base for soil resources: A framework for international classification and communication.
World Soil Resources Report 103, Rome. 128p.
5. FAO, 2007. Land Evaluation: Towards a revised framework. Land & Water Discussion
Paper 6. Rome. 107p.
6. Hudson, N., 1971. Soil conservation. Cornell University Press, Ithaca, New York. 320p
Other References:
1. Buol, S.W., F.D. Hole, R.J. McCracken and R.J. Southard, 1997. Soil genesis and
classification, 4th Ed. Panima Publishing Corporation, New Delhi, Bangalore. 527p
2. Fanning, D.S. and M.C.B. Fanning, 1989. Soil morphology, genesis and classification.
John Wiley & Sons, Inc., New York. 395p.
3. FAO (Food and Agriculture Organization of the United Nations), 1983. Gudelines: Land
evaluation for rainfed agriculture. Soils Billetin 52. Rome,Italy.
4. FAO (Food and Agriculture Organization of the United Nations), 1984. Land evaluation
for forestry. Forestry Paper 48. Rome, Italy.

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COURSE TITLE: AGRICULTURAL ENTOMOLOGY

COURSE CODE: HORT321

CREDITHOURS : 3(2+1)

PREREQUISITES: NONE

COURSE DESCRIPTION

Definition and concepts of Agricultural Entomology; evolution of insect classification;

importance of insects. Class insecta, characters, relationships with other Arthropods; importance
in Ethiopian agriculture; insect dominance and adaptations; morphology, head, thorax, abdomen
and the appendages; anatomy and physiology of digestive, excretory, respiratory, circulatory,
nervous, reproductive systems; development and metamorphosis, ecology and classification of
insects of agricultural importance, collection, preservation, handling; major agricultural
important crop pests, methods of pest management.

COURSE OBJECTIVES

The objective of the course is to familiarize students about insects and their relationships to
Agriculture; develop skills for collection, identification, preservation and handling of insects;
students are expected to learn: the importance of insects in Agriculture; the comparative position
and characters of insecta in relation to other classes of Arthropoda; the dominance and
adaptations of insects; the basic features of morphology, anatomy, histology, physiology,
ecology and classification of insects; methods of collection, identification of major agricultural
important insect pests and understand the general principles of insect pest management methods

COURSE OUTLINE

Chapter 1. Introduction (3hrs)

1.1. Definition of Entomology
1.1.1. Evolution of insects
1.1.2. Fields of Entomology
1.2. Insects and man
1.2.1. Beneficial insects
1.2.2. Harmful insects
1.3. Characteristic features of insects
1.3.1. Arthropods and insects
1.3.2. Distinguishing characteristics of insects
1.3.3. Adaptive features for the success of insects

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 1.3.4. General classification of insects

Chapter 2. Growth and Development of Insects (2hrs)

2.1. Embroinic development in insects
2.2. Post embryonic growth and development in insects
2.3. Insect Maturity
2.4. General models of insect growth and development
2.5. Insect seasonal cycles
2.6. Insect seasonal adaptations

Chapter 3. External Structure and Function of Insect Body (5hrs)

3.1. External Morphology of Insect
3.2. Major body divisions and their functions
3.3. Head of insects
3.3.1. Antennae
3.3.2. Eyes (compound eyes, simple eyes)
3.3.3. Mouthpart
3.4. Thorax of insects
3.4.1. Wings of insects
3.4.2. Legs of insects
3.5. Abdomen of insects
3.5.1. External genitalia
3.5.2. Cerci, cornices and others

Chapter 4. Internal Structure and Function of Insects (4hrs)

4.1. Digestive system
4.2. Circulatory system
4.3. Tracheal system
4.4. Nervous system
4.5. Reproductive system and reproduction
4.6. Excretory system
4.7. Exocrine and endocrine system
Chapter 5. Insect Classification (8hrs)
5.1. Orders of insect in general
5.1.1. Agriculturally important insect orders
5.1.1.1. Orthoptera
5.1.1.2. Hemiptera (Homoptera and Heteroptera)
5.1.1.3. Isoptera
5.1.1.4. Thysanoptera
5.1.1.5. Lepidoptera
5.1.1.6. Coleoptera
5.1.1.7. Hymenoptera
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 5.1.1.8. Diptera
5.1.2. Orders of insects with medical importance
Chapter 6. Insect Behavior (2hrs)
6.1. Insect feeding behavior (Locating food source)
6.2. Mating and oviposition of insects
6.3. Migration of insects
6.4. Defensive behavior Insect communication
Chapter 7. Insect Ecology (3hrs)
7.1. Insect and their environment
7.2. Tropic relationships
7.2.1. Plant and herbivore relationship
7.2.2. Prey-predator relationship
7.2.3. Host-parasite relationship
7.3. Population dynamics
7.3.1 Population growth and lifestyles
Chapter 8. Insect Pests of Economically Important Agricultural Crops in Ethiopia (3hrs)
Chapter 9. General Principles of Insect Pests Management Methods (2hrs)

PRACTICAL SESSIONS

 Introducing Lab and Specimen Facilities (2hrs)

 Classes of Phylum Arthropods (6hrs)
 Collections and Preservation of Insect (6hrs)
 Morphology of Insects (8hrs)
 Anatomy of Insects (4hrs)
 Growth and Development of Insects (4hrs)
 Characterization of Agriculturally Important Orders (10hrs)
 Crop Inspection (Scouting) (4hrs)
 Application of IPM for Horticultural Crops (4hrs)

REFERENCES

1. Elzinger, R.J. (2004). Fundamentals of Entomology 6th ed. Prentice hall. New Jersey,
USA.
2. Gullan, P.J. and Cranston, P.S. (2010). The insects: an outline of entomology 4th ed. John
Wiley & Sons.
3. Hill, D.S. (1983). Agricultural insect pests of tropics and their control. Cambridge
university press, London.
4. Larry, P. Pedigo. (2002). Entomology and Pest management 4th ed. Pearson Education
Inc., Upper Saddle River, New Jersey, USA.

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COURSE TITLE: INTRODUCTION TO PLANT BIOTECHNOLOGY

COURSE CODE: HORT331

CREDIT HOURS: 2(1+1)

PREREQUISIT: BASICS IN HORTICULTURAL SCIENCES, PRINCIPLES OF

GENETICS

COURSE DESCRIPTION
The course covers: History of biotechnology, plant tissue culture Techniques, Initiation and
maintenance of cultures organogenesis; somatic embryogenesis, micro-propagation, protoplast
isolation, culture and fusion; Anther/pollen culture; somaclonal variation; germplasm
conservation. Isozyme markers, DNA markers (RFLP, RAPD, AFLP, SSR, SNPs); applications
of molecular markers; marker-assisted selection (MAS); mapping of genes and QTLs, Gene
pyramiding. Gene manipulation; restriction endonucleases, ligases and other enzymes; cloning
and expression vectors; Gene transfer methods, preparation and screening of genomic and cDNA
libraries; DNA sequencing; Polymerase chain reaction: antisense RNA; ribozymes; gene
mapping techniques; potential application of genetic engineering in agriculture; the impact of
recombinant DNA technology; biosafety aspects & patents.

COURSE OBJECTIVES
At the end of the course, students will be able to:
 Understand the historical development in biotechnology and unique features of modern
biotechnology
 Understand the basic requirements of plant tissue culture laboratory facilities and
aseptic techniques
 Understand the different tissue culture techniques and their applications
 Describe the importance of mutagenesis and somatic cell hybridization in cell and
tissue culture
 Familiarize with different molecular marker techniques and their application in plant
breeding
 Appreciate the power of genetic engineering
 Understand the power of plant tissue culture, molecular marker and genetic
engineering over conventional plant propagation and breeding techniques.

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COURSE OUTLINE

Chapter 1. Introduction (2hrs)

1.1. Definition of Biotechnology
1.2. Historical Development of Biotechnology
1.3. Biotechnology in Ethiopia
1.4. Branches and Components of Biotechnology
1.5. Importance of Biotechnology
1.6. Applications of Biotechnology

Chapter 2. Plant Tissue Culture (5hrs)

2.1. Introduction
2.2. Requirements for a Tissue Culture Laboratory
2.3. Principles and Methods of Aseptic Culture
2.4. Tissue Culture Media Preparation
2.5. Types Tissue Culture
Chapter 3. Molecular Procedures and Techniques (5hrs)

3.1. DNA Isolation

3.2. The Polymerase Chain Reaction (PCR) and its Application
3.3. Gel Electrophoresis
3.4. Southern Hybridization
3.5. DNA Sequencing

Chapter 4. Molecular Marker Technology (5hrs)

4.1. Introduction to Molecular Markers

4.2. Types of Molecular Markers
4.3. Isozyme Molecular Markers
4.4. DNA Based Molecular Markers: - RFLP, RAPDs, SSR, AFLP
4.5. Applications of Molecular Markers in Plant Breeding

Chapter 5. Genetic Engineering (Recombinant and Technology) (5hrs)

5.1 Introduction to Genetic Engineering

5.2 The need of Genetic Engineering

5.3 Steps in Genetic Engineering

5.4 Application of Genetic Engineering

5.5 Genetic Engineering and Bio-safety Issues

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PRACTICAL SESSIONS

 Introduction to lab organization, lab equipment and safety (4hrs)

 Tissue culture media preparation & sterilization (5hrs)
 Explants preparation, Culturing & Sub- culturing (5hrs)
 Tissue culture techniques on different plants (5hrs)
 Explants Acclimatization (5hrs)
 Video show on DNA extraction & quantification, Gel electrophoresis, Demonstration of
molecular marker data analysis and interpretation (8hrs)

REFERENCES

1. Kumar H.D., 2006. Modern Concepts of Biotechnology, Vikas Publishing House PVT
LTD. New Delhi
2. Colin Ratledge and Bjorn Kristiansen, 2001.Basic Biotechnology, 2nd,Cambridge
University Press
3. Timir Baran Jha and Biswajit Ghosh, 2005. Plant Tissue Culture: Basic and Applied,
University Press
4. Purohit S.S., 2004. A Laboratory manual of Plant Biotechnology,2nd,Agrobios
5. Purohit S.S., 2007. Biotechnology: Fundamentals and Applications,3rd, Agrobios.
6. Satyanarayana U., 2005. Biotechnology, Books and Allied (P) Ltd.,
7. Old, R.W and S.B. Primrose (1998) Principles of Gene Manipulation: An Introduction to
Genetic Engineering, Blackwell Science Publishers
8. Daniel L. hartl and Elizabeth W. Jones, 2005.Genetics: Analysis of Genes and genomes.
9. Desmond S. Nicholl, 1996. An Introduction to genetic Engineering, Cambridge University
Press
10. Purohit S.S., 2003. Agricultural Biotechnology, 2nd, Agrobios

COURSE TITLE: HORTICULTURAL SEED SCIENCE AND TECHNOLOGY

COURSE CODE: HORT341

CREDIT HOURS: 2(1+1)

PREREQUISITE: PRINCIPLE OF GENETICS AND PLANT BREEDING

COURSE DESCRIPTION

The course covers: Introduction, pollination and fertilization of flowering plants, seed
development and maturation, seed chemistry. Seed Germination: Physiology and biochemistry
of seed dormancy, Physiology and biochemistry of seed germination, Principles of seed

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production, Explanation of seed production terminologies such as pre-basic, basic, foundations,
breeder seed and certified seed. Reproductive systems and seed production, hybrid seed
production, methods and procedures for seed production of important vegetables and flowers.
Seed handling technology: Seed testing and storage; seed certification, Seed Health
Management, Seed Processing, Seed Marketing Somatic embryo genesis and synthetic seed
production, Employment of terminator and other related technologies in seed science and
technology.

COURSE OBJECTIVES

 To expose students to scientific principles of seed biology, seed testing and

management of seeds in relation to maintenance of genetic purity,
 To equip students with knowledge and skills on the general principles of
horticultural seed production and handling.
 To familiarize students with the comprehension of seed chain: from harvest, to
storage, testing and marketing

COURSE OUTLINE

Chapter 1. Introduction (1hrs)

1.1. Definition and, Concepts of Seed Science and Technology
1.2. Roles of seed and seed technology
1.3. Goal and objectives of seed technology
Chapter 2. Seed Formation and Seed Development (2hrs)
2.1. Reproduction Processes in Plants
2.2. Floral Induction
2.3. Seed Development (Maturation)
Chapter 3. Physiology of Seed Germination and Seed Dormancy (2hrs)
3.1. Physiology of Seed Germination
3.2. Seed Dormancy
Chapter 4. Seed Quality Testing (2hrs)
4.1. Seed sampling
4.2. Moisture content Determination
4.3. Physical purity Testing
4.4. Germination and viability tests
4.5. Seed vigor and vigor tests
4.6.Seed health test

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Chapter 5. General Principles of Seed Production (2hrs)
5.1. Genetic principles
5.2. Agronomic principles
Chapter 6. Seed Production in Some Selected Vegetable Crops (4hrs)
6.1. Tomato
6.2. Onion
6.3. Capsicum
6.4. Cabbage
6.5. Carrot
6.6. Potato
Chapter 7. Seed Processing, Storage and Seed Marketing (2hrs)
7.1. Seed processing
7.2. Seed storage
7.3. Seed marketing
Chapter 8. Seed Quality Control (1hrs)
8.1.Seed certification
8.2. Seed legislation
Chapter 9. Seed Supply Systems (1hrs)
9.1. Formal seed supply system
9.2. Informal seed supply system
9.3. Integrated seed supply system
9.4. Seed industry development in Ethiopia

PRACTICAL SESSIONS

 Identification of seed morphology of various horticultural crops (4hrs)

 Seed purity analysis to illustrate seed tests (4hrs)
 Seed Moisture Determination
 Germination experiments to illustrate seed tests (2hrs)
 Seed health testing to illustrate seed tests (2hrs)
 Seed vigor and viability testing using Tetrazolium chloride (2hrs)
 Seed production in some selected vegetable crops (4hrs)
 Field trip: Seed quality testing stations in different Organization, Seed production fields of
different Organization

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REFERENCES
1. Agrawal, R. L., 1980. Seed Technology. Oxford and IBH Publishing Co., New Delhi,
India.
2. Hutchins J.D. and Reeves J.C., 1997. Seed health testing
3. Johnson, E. D., 1980. Successful Seed Programs: A planning and management guide.
4. Larry, O.C. and Miller M., 1995. Principle of Seed Science and Technology. 3rd edition,
Chapman and hall,New York.
5. Louwars N. P. and Marreijk G. A. M., 2001. Seed Supply Systems in Developing
Countries.
6. McDonald and Copeland, 1998. Seed production principles and practices.

COURSE TITLE: PRINCIPLES, DESIGN AND ANALYSIS OF AGRICULTURAL

EXPERIMENT

COURSE CODE: HORT351

COURSE CREDIT: 3(2+1)

PREREQUISIT: INTRODUCTION TO STATISTICS

COURSE DESCRIPTION
Definition and brief history of biometry, statistical inference, concepts and definition of
experimental design, principles of experimentation; replication, randomization and blocking;
layout, analysis of variance with regard to single factor experiments, completely randomized
design, randomized block design, Latin square design, mean comparison methods; factorial
experiments, split plot design, regression and correlation analysis; data transformation
techniques, interpretation of results and compilation of reports; making recommendations.

COURSE OBJECTIVES
The main focus of this course is to equip students with fundamental principles and practical
skills required for planning, execution, analysis and interpretation of scientific experiments using
various designs. The course would also enable students to relate theoretical principles with real
biological phenomena that could be observed in the field, and exercise the proper use of
statistical procedures and methods as tools for scientific decision making based on research data.
Thus, at the end of this course the learner will be able:
 To demonstrate an understanding of the core concept of the principles of biometrical
methods;
 To understand the importance and necessity of statistical methods in biological
research;
 To choose appropriate statistical techniques for data analyses in common biological
research situations;
137
  To design and analyze laboratory, glasshouse and field experiments;
 To correctly interpret statistical results as a tool to answer biological questions.

COURSE OUTLINE

Chapter 1. Introduction (1hr)

1.1. Definition and Brief History of Biometry

1.2. Definition of Some Basic Terms

Chapter 2. Statistical Inference (4hrs)

2.1. Estimation
2.1.1. Properties of best estimates
2.1.2. Confidence Interval
2.2. Hypothesis Testing
2.2.1. Types of hypothesis and errors in hypothesis testing
2.2.2. One- tailed and two-tailed tests
2.2.3. Test of a single population mean
2.2.4. Test of the difference between two means
2.2.5. Test of a proportion (percentage)
2.2.6. Test of population variances

Chapter 3. Principles of Experimental Design (5hrs)

3.1. Introduction
3.2. Design of Experiments
3.3. Concepts Commonly Used in Experimental Design
3.3.1. Treatments, Experimental Unit & Experimental Error
3.3.2. Replication
3.3.3. Randomization
3.3.4. Local Control
3.4. Analysis of Variance
3.4.1. General procedures in analysis of variance
3.4.2. Assumptions underlying the analysis of variance

Chapter 4. Completely Randomized Design (CRD) (3hrs)

4.1 Uses, advantages and disadvantages
4.2 Randomization and layout
4.3 Analysis of variance of CRD with equal replication
4.4 Analysis of variance of CRD with unequal replication

Chapter 5. Randomized Complete Block Design (RCBD) (4hrs)

5.1 Uses, advantages and disadvantages

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 5.2 Randomization and layout
5.3 Analysis of variance of RCBD
5.4 Block efficiency
5.5 Missing Data in RCBD

Chapter 6. Latin Square Design (5hrs)

6.1. Uses, advantages and disadvantages
6.2. Randomization and layout
6.3. Analysis of variance
6.4. Relative efficiency
6.5. Missing data

Chapter 7. Comparison of Treatment Means (4hrs)

7.1. Least Significant Difference (LSD) Test
7.2. Duncan’s Multiple Range Test (DMRT)
7.3. Tukey’s Test
7.4. Pair Comparisons with Missing Data

Chapter 8. Factorial Experiments (4hrs)

8.1. Simple Effects, Main Effects and Interaction
8.2. Two Factor Factorial in CRD
8.3. Two-Factor Factorial in RCBD

Chapter 9. Split-plot Design (4hrs)

9.1 Uses, advantages and disadvantages
9.2 Randomization and layout
9.3 Analysis of variance
9.4 Missing data
Chapter 10. Regression and Correlation Analysis (3hrs)

1.1. Types of Regression and Correlation

1.2. Simple Linear Regression and Correlation Analysis
1.2.1. Simple linear regression analysis
1.2.2. Simple linear correlation analysis

PRACTICAL SESSIONS

 Making layouts for the different experimental designs (13hrs)

 Practical on statistical software (13hrs)

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REFERENCES

1. Gomez, K.A. and A.A. Gomez, 2010. Statistical procedures for agricultural research, 2nd
edition. John Wiley & Sons Inc., New York. 680 pp.
2. Mead, R.N. Curnow and A.M. Hasted. 1993. Statistical methods in agriculture and
experimental biology. 2nd edition. Chapman and Hall, London
3. Sokal R.R. and Rohlf F.J. 1995. Biometry: The Principles and Practices of Statistics in
Biological Research. 3ed edition. Freeman, New York.
4. Steel R.G., Torrie J.H., Dickey D.A. 1997. Principles and Procedures of Statistics: A
Biometrical
5. Approach, 3rd Ed. (McGraw-Hill series in probability and statistics).
6. Tamado Tana, 2011. Statistics and Experimental Designs, 194 pages
7. Thomas M. Little and F. Jackson Hills. 1978. Agricultural Experimentation. Design and
Analysis. John Wiley & Sons, INC. New York.

Other References

1. Cochran, W.G. and G.M. Cox. 2000. Experimental design. Second edition
2. Desta Hamito. 2001. Research Methods in Forestry: Principles and Practices
3. Hoshmand, A.R. 1988. Statistical Methods for Agricultural Sciences
4. Montgomery, D.C. 2001. Design and Analysis of Experiments. John Wiley & Sons.
5. Petersen, R. 1994. Agricultural Field Experiments: Design and Analysis. Marcel Dekker,
Ink. New York.
6. Quinn, G. & M. Keough. 2002. Experimental Design and Data Analysis for Biologists.
Cambridge University Press
7. Snedecor, G.W. and Cochran, W.G. 1989. Statistical Methods. 8rd edition. Iowa State
University Press. Ames, Iowa. 503 pp.
8. Zar, J.H.1996. Biostatstical Analysis. 3rd edition.

COURSE TITLE: PLANT PATHOLOGY

COURSE CODE: HORT361

CREDIT HOURS: 3 (2+1)

PREREQUISITES: AGRICULTURAL MICROBIOLOGY

COURSE DESCRIPTION

The basic principles of Plant Pathology, classification of plant diseases, causes of plant
diseases/etiology/ (infectious and non-infectious), Koch’s postulates, plant disease symptoms,

140
disease cycle, effect of disease on plant physiology, pathogen weapons, plant defense against
pathogens, genetics of plant disease, plant disease epidemiology, principles of plant disease
management, major plant diseases, application of biotechnology in plant pathology and major
diseases on major crops.

COURSE OBJECTIVES:
At the end of the course, the students will be able to
 Introduce basic principles of plant pathology
 Introduce techniques and methods used in plant pathology
 Identify major causes of plant diseases
 Familiarize the role of environmental factors in disease development
 Recognize plant diseases and management principles
 Know the major plant diseases and their importance
 Understand the application of biotechnology in plant pathology
 Apply the principles and techniques of disease management

COURSE OUTLINE

Chapter 1. Introduction (2hrs)

1.1. Disease in plants: Definitions
1.2. Plant pathology and its role
1.3. Significance of Plant Diseases

Chapter 2. Classification of Plant Diseases (6hrs)

2.1 Infectious Plant Diseases (Taxonomy, Structures and Reproduction of plant

pathogens including);
2.1.1 Fungi as plant pathogens
2.1.2 Bacteria as pathogens
2.1.3 Virus and viroids as pathogens
2.1.4 Plant Parasitic Nematodes
2.1.5 Mycoplasma-like organisms and related pathogens
2.1.6 Parasitic higher plants
2.2 Non-infectious plant diseases
2.2.1 Unfavorable metrological factors
2.2.2 Status of moisture contents
2.2.3 Nutritional disorders
2.2.4 Atmospheric impurities
2.2.5 Improper cultural practices

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Chapter 3. Koch’s Postulates and Plant Disease Symptoms (4hrs)

3.1 Koch’s postulates

3.2 Morphological symptoms of plant diseases
3.2.1 Necrotic symptoms
3.2.2 Hypoplasia
3.2.3 Hyperplasia
3.3 Effects of plant pathogens on plant physiology
3.4 Diagnosis of plant diseases

Chapter 4. Parasitism and Disease Development (4hrs)

4.1. Parasitism and Pathogenicity

4.2. Host Range of Pathogens
4.3. Disease development: Disease triangle/pyramid
4.4. Plant disease cycle
4.1.1 Inoculum and inoculation
4.1.2 Pre-penetration/penetration process
4.1.3 Infection/Invasion and establishment
4.1.4 Reproduction
4.1.5 Dissemination
4.1.6 Survival of pathogens

Chapter 5. Defense Mechanisms of Plants Against Pathogens (4hrs)

5.1 Mechanisms of attack by pathogens

5.2 Structural Defense mechanisms
5.2.1 Pre-existing defense structures
5.2.2 Post-infectional defense structures
5.3 Biochemical defense mechanisms
5.3.1 Pre-existing bio-chemical defense
5.3.2 Induced bio-chemical defense

Chapter 6. Genetics of Plant Diseases (3hrs)

6.1 Variability of pathogens and mechanisms

6.2 Genetics of virulence and resistance
6.3 Gene-for-gene concept
6.4 Types of plant resistance to pathogens
6.5 Breakdown of plant disease resistance
Chapter 7. Epidemiology of Plant Diseases (3hrs)

7.1. Different factors affecting epiphytotics

7.1.1 Host factors
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 7.1.2 Pathogen factors
7.1.3 Environmental factors
7.1.4 Human factors
7.2 Measurement of plant diseases
7.3 Simple and compound interest plant diseases
7.4 Monitoring and forecasting of plant disease epidemics and bases for forecasting

Chapter 8. General Management Methods of Plant Diseases (4hrs)

8.1. Cultural methods

8.2. Mechanical/physical methods
8.3. Host plant resistance (HPR)
8.4. Biological control of plant diseases
8.5. Regulatory methods
8.6. Chemical protection of plants
8.7. Integrated Plant Disease Management

Chapter 9. Biotechnology and Plant Pathology (2hrs)

1.1. Application of biotechnology

1.2. Tissue culture techniques of significance to pathology
1.3. Prospectus of biotechnology in pathology
Chapter 10. Introduction to Major Plant Diseases (3hrs)

10.1. Root rots and Damping –off

10.1.1. Damping –off
10.1.2. Root rots
10.1.3. Galls and root –rots
10.2. Stem and branch diseases
10.2.1. Stem rusts
10.2.2. Cankers
10.2.3. Diebacks
10.3. Foliar Diseases
10.3.1. Downy mildews
10.3.2. Powdery mildews
10.3.3. Leaf rusts
10.3.4. Anthracnose, blights and leaf spots
10.3.5. Streaks and stripes
10.3.6. Viral mosaics
10.4. Floral and seed diseases
10.4.1. Smuts and ergots
10.4.2. Soft post-harvest decays
10.5. Fruit diseases and soft rots
10.5.1. Brown rots
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 10.5.2. Soft rots of vegetables and fruits
10.6. Vascular wilts
10.6.1. Fusarial wilts
10.6.2. Verticillium wilts
10.6.3. Bacterial wilts

PRACTICAL SESSIONS

 Introducing Laboratory Safety Rules and Equipments (2hrs)

 Demonstration of Sign and Symptom of Horticultural Crop Diseases (4hrs)
 General Sterilization Techniques and Demonstration of Media Preparation (4hrs)
 Isolation of Plant Pathogens (4hrs)
 Causes of Plant Diseases and Identification of Plant Pathogens (12hrs)
 Survey and Identification of Major Diseases of Horticultural Crops (12hrs)
 Diseases Management of Horticultural Crops (6hrs)
 Assessment and Identification of Post-Harvest Diseases of Horticultural Crops (4hrs)

REFERENCES

1. Agrios, G.N. 2005. Plant Pathology (5th eds) New York: Academic Press.
2. Singh, R.S. 2005. Introduction to principles of Plant Pathology.
3. Kassahun Bedada 1993. Major pests of Ethiopia (Amharic version)
4. Amar Tyagi. 2006. Plant Pathology.
5. Pathak, V.N. Kharti, N.K. Pathak, M. 2007. Fundamentals of Plant Pathology.
6. Sambamurty, A.U.S.S.. 2006. A text book of Plant Pathology.
7. Vidhyasekaran, P. 2004. Concise Encyclopedia of Plant Pathology.
8. Lucas, G. B., Campbell, C.L., and Lucas, T.L. 1997. Introduction to Plant Diseases:
Identification and Management. 2nd edition. Nazia Printers, LalKuan, Delhi, India.
PP.364

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COURSE TITLE: PRINCIPLES AND PRACTICES OF PROTECTED
HORTICULTURE

COURSE CODE: HORT371

CREDIT HOURS : 2(1+1)

PREREQUISITES: NONE

COURSE DESCRIPTION

This course introduces students with the concepts and practices used to produce horticultural
crops in protected cultivation. It covers the definition of protected cultivation; types and
classification of protected structure; designs and components; orientation and construction of
protected structures; covering and roofing materials and ventilation systems. In addition it also
deals with other structures (head house and cold room etc.); container, benches and beds;
regulating and controlling the environment and applying cultural practices as they affect plant
physiological processes and influence plant growth and development. This course also discusses
about growing media, soil culture, type, soil pasteurization in peat moss and mixtures; rock wool
and etc.; hydroponics, application of plant growth regulators, fertigation and nutrient
management; disease and pest management. This course includes a hands-on practicum.

COURSE OBJECTIVES
After completing this course, each student is expected to:
 Have detailed knowledge and practical on how to manage climate factors within a
greenhouse including temperature, humidity, air circulation, light, and carbon
dioxide to produce flowers and vegetables
 Ability to monitor and adjust greenhouse climate using various methods, including
modern integrated computerized control systems.
 Demonstrate production techniques for economically important greenhouse crops
 Ability to identify and manage the major pests and diseases (including insects and
mites; bacteria, fungi, nematodes, parasitic plants, and viruses) of greenhouse and
nursery crops

COURSE OUTLINE

Chapter 1. Introduction to Protected Horticulture (2hrs)

1.1. Definition of protected horticulture
1.2. Types and classification of protected structures
Chapter 2. Protected Structures (2hrs)
2.1 Major components of protected structure with their features and function
2.2 Framing and foundation
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 2.3 Greenhouse Placement
2.4 Screening
2.5 Glazing
Chapter 3. Non-Greenhouse Structures and Production Areas (3hrs)
3.1 Head house and cold room
3.2 Cold frames and hot beds
3.3 Shade and saran houses
3.4 Lath houses

Chapter 4. Containers, Benches and Beds (2hrs)

4.2 Containers
4.3 Types of benches
4.4 Bench Construction
4.5 Ground beds
Chapter 5. Protected Horticulture Production Condition and their Control Techniques
(3hrs)
5.1 Protected cultivation environmental variables
5.2 Manipulation techniques of protected cultivation and production scheduling
Chapter 6. Protected Cultivation Factor (2hrs)
6.1 Growing media
6.2 Types of growing media and their properties
6.3 Irrigation and Nutrient management
6.4 Plant growth regulations
Chapter 7. Protected Pest Management (2hrs)
7.1 Major pests
7.2 Major diseases (fungal, bacterial)
7.3 Pesticides used in Ethiopia
7.4 Integrated pest management (IPM)
7.5 Safe handling and storage of chemicals

PRACTICAL SESSIONS

 Demonstration and Evaluation of greenhouse types, structures and styles (2hrs)

 Identification and characterization of Non-Greenhouse Structures (2hrs)
 Identification of Containers, Benches, Beds and Greenhouse media management (2hrs)
 Greenhouse Irrigation Management – Before, During and After Planting (2hrs)
 Identification and characterization Greenhouse Crop Production types (2hrs)
 Factors affecting Greenhouse crops Production and their Control Techniques (2hrs)
 Greenhouse Pest Management and Safety Standards (2hrs)

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REFERENCES

 Course Materials: Lectures, supplemental handout and Practical guidebook.

1. Bartok, J.W., Jr. 2005. Selecting and Building a Commercial Greenhouse

2. http://www.umass.edu/umext/floriculture/fact_sheets/greenhouse_management/jb_buildi
nggh.htm

3. Cox, D.A. 2008. Organic Growing Media and Fertilizers for Greenhouses.
4. http://www.umass.edu/umext/floriculture/fact_sheets/greenhouse_management/dc_organ
icfert.html
5. Faust, J. E. and E. W., 2010. Growing Media for Greenhouse Production, University of
Tennessee. http://www.utextension.utk.edu/publications/pbfiles/PB1618.pdf

6. James W. Boodley (1998), The Commercial Greenhouse, 2nd edition. Delmar publishers,
U.S.A
7. Paul V. Nelson (1981), Greenhouse Operation and Management, 2nd edition. Prentice-
hall Company, Reston, Virginia.
8. Robert W. McMahon (2000), an Introduction to Greenhouse Production, 2nd edition.
Ohio State University, Columbus, Ohio.

COURSE TITLE: URBAN AND PERI-URBAN HORTICULTURE

COURSE CODE: HORT312

CREDIT HOURS: 1(1+0)

PREREQUISITES: PRINCIPLES AND PRACTICES OF PLANT PROPAGATION

COURSE DESCRIPTION

Definition of urban and peri-urban horticulture (UPH); Importance of UPH; Opportunities and
Challenges of UPH; Principles and Practices of UPH (Roof gardening, Terrace gardening,
Landscape gardening, Vertical farming); Integrating solid waste management with UPH
(Utilization of solid waste, Urban water management, Media type and mix for UPH); Selection
of horticultural plants for UPH; Principles of Harvesting and handling in UPH; Food quality and
safety in UPH.

COURSE OBJECTIVES:

The course is designed to make the student to be able to:

 Define what urban and peri-urban horticulture is?

147
  Understand Importance of urban and peri-urban horticulture (UPH),

 Explain opportunities and challenges of UPH,

 Describe Principles and Practices UPH,

 Explain mechanisms of integrating solid waste management with UPH

 Select suitable horticultural plants for UPH,

 Describe principles of harvesting and handling in UPH,

 Explain food quality and safety in UPH.

COURSE OUTLINE

Chapter 1. Introduction (2hrs)

1.1. Definition of urban and peri-urban horticulture (UPH)

1.2. Importance of UPH

1.3. Status of UPH

1.4. Opportunities and Challenges of UPH

Chapter 2. Principles and Practices of UPH (3hrs)

2.1. Roof gardening in UPH

2.2. Terrace gardening in UPH

2.3. Landscape gardening in UPH

2.4. Vertical farming

Chapter 3. Integrating Solid Waste Management with Urban and Peri-Urban Horticulture
(2hrs)

3.1. Utilization of solid waste in UPH

3.2. Urban water management in UPH

3.3. Media type and mix for UPH

Chapter 4. Selection of Horticultural Plants for UPH (3hrs)

4.1. Suitable plants (vegetables, fruits, spices, herbs, medicinal plants, mushroom)

148
 for UPH

4.2. Management of horticultural plants in UPH

Chapter 5. Postharvest handling of UPH (2hrs)

5.1. Principles of Harvesting and handling in UPH

5.2. Food quality and safety in UPH

PRACTICAL SESSION

 Visit/ excursion to nearby urban and peri-urban horticulture settings, including urban &
peri-urban production practices, greenery/ornamental plants propagation and
management, solid waste management etc.

REFERENCES

1. Course Materials: Lectures and supplemental handouts

2. Sumangla, H.P., Malhotra S.K. and Chowdappa P, (2013) Urban and Peri-urban
Horticulture-A perspective. Confederation of Horticulture Associations of India, New
Delhi. Available online

3. Urban Horticulture (Tina MW and Jayne M. Z.eds.) 2016. Taylor & Francis Group, LLC.
Available online

4. Luc J.A. Mougeot 2000. Urban Agriculture: Definition, Presence, Potentials and Risks,
and Policy Challenges. International Development Research Centre (IDRC) November
2000. Cities Feeding People Series Report 31. Available online

COURSE TITLE: VEGETABLE CROPS PRODUCTION AND MANAGEMENT

COURSE CODE: HORT322

CREDIT HOURS: 3(2+1)

PREREQUISITE: BASICS IN HORTICULTURAL SCIENCES, PLANT PHYSIOLOGY

COURSE DESCRIPTION

Principles, production technology and management of vegetable crops; economic importance,

potentials and constraints of vegetable production in the world as well as in Ethiopia.
Environmental factors influencing vegetable production; classification of vegetable crops;
vegetable seeds and quality; planning and laying out of vegetable nurseries; seed bed
preparation; direct sowing and raising vegetables as transplants; establishing vegetables in the
149
field; major cultural practices; harvesting and post-harvest handling of vegetable crops;
improving vegetable crops for yield and quality; vegetables seed production; vegetable seed
collection and handling; improving soil fertility for production of vegetable crops; major pests
and diseases of vegetable crops; principles and practices of cultivating major vegetable crops
produced in Ethiopia; Progresses in vegetable crops research and current production packages in
Ethiopia, vegetable processing.

COURSE OBJECTIVES
At the end of the course the students are expected to:
 Understand nutrition, economic and social importance of vegetables
 Analyze the prospects and constraints of vegetable production in Ethiopia
 Familiarize themselves with the different schemes of vegetable crops
gardening and classification
 Describe the climate and soil requirements for successful commercial vegetable
production
 Select and establish sites for vegetable crops production
 Apply nursery and field management practices of vegetable production
 Understand the principles and practices of harvesting, postharvest handling, and
marketing of the major vegetable crops
 Enhance their Confidence to grow and maintain a variety of vegetables successfully at
home and commercial level.

COURSE OUTLINE
Chapter 1. Introduction (4hrs)

1.1. Importance of vegetable crops

1.2. Status, potential and problems of vegetable crops production in Ethiopia
1.3. Improving vegetable production in Ethiopia
1.4. Land survey and land use planning
1.5. Current issues in vegetable industry
1.6. Types of vegetable growing (gardening)

Chapter 2. Classification of Vegetables (2hrs)

2.1. Botanical classification

2.2. Classification based on accepted uses
2.3. Classification based on methods of culture
2.4. Classification based on sensitivity to temperature
2.5. Classification based on root depth in the soil
2.6. Classification based on nutrient contents

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Chapter 3. Types of Vegetable Crops Production Systems (3hrs)
3.1. Home Gardening
3.2. Market Gardening
3.3. Truck Gardening
3.4. Processing Gardening
3.5. Forcing Gardening (Vegetable forcing)
3.6. Seed Production
3.7. School Gardening
Chapter 4. Environmental Factors Affecting Vegetable Production (3hrs)
4.1. Climatic factors
4.2. Edaphic factors
4.3. Biotic factors
Chapter 5. Plant Growing Structures and Plant Growing (4hrs)

5.1.Plant growing structures

5.2.Nursery establishment
5.3.Nursery layout and management
5.4. Seed sowing
5.5.Calculation of seeding rate and nursery area
5.6. Care for plants grown in nursery
Chapter 6. Planning and Establishing Vegetable Farm (2hrs)

6.1. Planning
6.1.1. Site selection
6.1.2. Crop selection
6.1.3. Layout
6.2. Establishment
6.2.1. Land preparation
6.2.2. Plant bed or seedbed preparation
6.2.3. Seeding or transplanting

Chapter 7. Management of Vegetable Farm (5hrs)

7.1. Cultivation
7.2. Mulching
7.3. Irrigation
7.4. Fertilization
7.4.1. Mineral/commercial fertilizer
7.4.2. Organic fertilizer
7.5. Pests and their control in vegetable production
7.5.1. Weeds
7.5.2. Insect pests

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 7.5.3. Mite pests
7.5.4. Diseases causing Pathogens
7.5.5. Nematodes
Chapter 8. Harvesting and Postharvest Handling of Vegetables (3hrs)
8.1. Yield estimation of vegetable crops
8.2. Harvesting
8.3. Postharvest handling
8.3.1. Cleaning and washing
8.3.2. Cooling
8.3.3. Packaging and storage of vegetable
8.3.4. Transportation and marketing of vegetables
8.3.5. Processing
Chapter 9. Production Technology of Vegetables Commonly Grown In Ethiopia (7hrs)
9.1 Root and tuber crops: potato, sweet potato, carrot
9.2 Solanacious crops: tomato, pepper
9.3 Bulb crops: onion, garlic
9.4 Leafy vegetables: cabbage, lettuce, kale
9.5 Others

PRACTICAL SESSIONS

 Identification of garden tools (2hrs)

 Identification and classification of vegetable crops and their seeds (2hrs)

 Establishment and management of vegetable nursery (3hrs)

o Establishment of vegetable nursery
o Management of vegetable nursery
 Establishment of vegetables in the Production Field (3hrs)
o Site Selection and Land Preparation for establishment of vegetable Farm
o Seed Sowing and /or seedling transplanting on vegetable farm
 Management and harvesting of vegetable crops (3hrs)
o Cultivation, fertilizer, and water application in vegetable farm Reference
o Pest management in vegetable production
o Maturity indices and harvesting of vegetables
 Production cost estimation of vegetable crops (2hrs)

 Field visit to vegetable farms (8hrs)

152
REFERENCES

1. Rubatzky, V.E. and M.Yamaguchi. 1997. World Vegetables: Principles, Production,

and Nutritive value. 2nd ed. Thompson Publishing, USA.
2. Salunkhe, D.K. and S.S.Kadam. 1998. Handbook of Vegetable Science and
Technology: Production, Composition, Storage, and Processing, Marcel Dekker, Inc,
New York.
3. Handbook of Horticulture (2006): Indian council of Agricultural Research New Dehli
4. Acquaah, George (2004): Horticulture: principles and practices 2nd Edition, Prentice Hall
of India, New Delhi.
5. Thomson, H.C. and W.C. Kelly. 1957. Vegetable Crops. McGRAW-Hill Book company,
INC, New York, USA.
6. George, R.A.T. 1985. Vegetable Seed Production. Longman Group UK limited, Essex,
England.
7. Purseglove, J.W. 1985. Tropical Crops: Monocotyledons. Longman Scientific &
Technical and John Wiley & sons, Essex, England.
8. Tindall, H.D. 1983. Vegetables in the Tropics. Macmillan International College Edition,
London, UK.
9. Wien, H.C. 1997. The Physiology of Vegetable Crops. CAB International, Wallingford,
UK.
10. Nonnecke Ib Libner (1989). Vegetable Production, Van Nostrand Reinhold Company,
New York

COURSE TITLE: ORNAMENTAL PLANTS PRODUCTION AND MANAGEMENT

COURSE CODE: HORT342

COURSE CREDIT: 2 (1+1)

PREREQUISITES: None

COURSE DESCRIPTION

The course is designed to teach the general ornamental plants production principles, ecological
and aesthetic values of ornamental plants, growing structures, identification of indoor and
outdoor flowering and foliage plants, principles of flower production techniques both in the
greenhouse and outdoor environment: Flower and greenhouse industry with emphasis on crop
selection and scheduling, market cycles, environmental control and media, watering,
hydroponics, propagation, cultural requirements, scheduling and controlling crop growth for
target market periods, pest control, post-harvest handling, and marketing of floral and foliage
crops and a study of related career objectives.

153
Practicals: include identification of indoor and outdoor ornamental plants, demonstration for the
propagation of different ornamental plants, planting techniques and nursery management,
management practices during growing of ornamental plants (desuckering, pinching, harvesting
etc.) and postharvest handling techniques (preparation of postharvest solution, shelf life study
etc).

COURSE OBJECTIVES:

The course is designed to make the student to be able to

 justify the importance of growing ornamentals

 describe the extent of the floral industry

 compare and contrast the effective methods of ornamental plants propagation

 describe and apply nursery production techniques

 identify the nutrients that control ornamental plants growth

 identify the plant growth needs along with structures and equipments used in the growth
of floral and foliage crops

 categorize ornamental plant pests and to understand their control measures

COURSE OUTLINE

Chapter 1. Introduction (2hrs)

1.1. Place of ornamental plants in Horticulture

1.2. Definition of ornamentals

1.3. Role of ornamental in human life

1.4. History and status of ornamental in Ethiopia

1.5. Potentials challenges and prospects of ornamental/flower production in Ethiopia

Chapter 2. Classification of Ornamental Plants (2hrs)

2.1. Classification based on life cycle

2.2. Classification based on ornamental character

2.3. General classification

154
Chapter 3. Identification of Major Ornamental Crops (3hrs)

3.1. Cut flowers

3.2. Potted Plants

3.3. Bedding Plant

Chapter 4. Environmental Factors Affecting Plant Growth (6hrs)

4.1. Temperature

4.2. Light

4.3. Water/humidity

4.4. Growth media

4.5. Nutrition

4.6. Essential elements

4.7. Salinity and pH

4.8. Atmospheric gases

Chapter 5. Manipulation of Growth Environment (2hrs)

5.1. Cold frames. Hot beds. Greenhouses. Shade houses

5.2. Heating, cooling. Ventilating growing structures

5.3. Manipulating humidity, fertility, air quality, and soil moisture

5.4. Hardening off

Chapter 6. Propagation of Ornamental Crops (2hrs)

6.1. Sexual propagation

6.2. Asexual propagation

6.3. Propagation by specialized structures (bulbs, corms, rhizomes and tubers)

6.4. Micro propagation

Chapter 7. Media and Containers for Rooting and Growing Flowers (2hrs)

7.1. Media for growing flower seedlings

7.2. Media for growing of flower crops

155
 7.3. Containers for floriculture crops

Chapter 8. Cultivation and Management of Ornamental Crops (2hrs)

8.1. Cultivation and management of floriculture plants in the open (Gypsophila)

8.2. Cultivation and management of greenhouse flowers (Rose, Chrysanthmum)

8.3. Forcing and retarding culture

Chapter 9. Pest and Disease Management (5hrs)

9.1. Integrated pest management

9.2. Monitoring for pests

9.3. Major pests and diseases of ornamental crops

9.4. Pest control strategies

9.5. Sanitation

9.6. Cultural/physical control

9.7. Biological control

9.8. Chemical control

9.9. Safe use of pesticides

Chapter 10. Postharvest Handling of Ornamental Crops (4hrs)

10.1. Harvesting and postharvest treatment

10.2. Pre-cooling and grading

10.3. Packaging and grading

10.4. Storage

10.5. Transportation

Chapter 11. Marketing of Ornamental Crops (3hrs)

11.1. The marketing system

11.2. Market components

PRACTICAL SESSIONS

156
  Identification of different ornamental crops through visiting various flower farms
(demonstration site) – (2hrs)

 Preparation of growing media (2hrs)

 Demonstration of propagation method of different ornamental crops (3hrs)

 Demonstration of different planting techniques of ornamental crops (3hrs)

 Manipulation of temperature and relative humidity in greenhouse (3hrs)

 Identify the major pests and diseases of ornamental crops (3hrs)

 Demonstration of harvesting technique of cut flowers (3hrs)

 Preparation of postharvest solution and vase life test (3hrs)

REFERENCES

1. Biondo. R.J and Noland D. A. 2000. Floriculture , from greenhouse production to floral
design. International book distributing co. Chasman studio building, 2nd floor, Charbgh,
Lucknow 226 004 U.P. (INDIA.

2. Dole, John M. and Harold Wilkins, 2005. Floriculture: Principles and Species. Hall inc.,
New Jersey, U.S.A

3. Hartmann T. Hudson, Dale E. Kester, Fred T. Davies and Robert L., 2002. Plant
Propagation: Principles & Practices. 7th edition. Prentice Hall, U.S.A

4. Joop de Hoog jr. (2001), Handbook for Modern Greenhouse Rose cultivation. HAS Den
Bosch, The Netherlands

5. Koneman, 1999. Botanica. Random House Australia Pty. Ltd., Australia

6. Nigussie K., 2005. Ornamental Horticulture: Teaching Material. Jimma, Ethiopia.

157
COURSE TITLE: WEEDS AND THEIR MANAGEMENT

COURSE CODE: HORT342

CREDIT HOURS: 2 (1+1)

REREQUISITES: NONE

COURSE DESCRIPTION

Definition, history and importance of weeds; characteristics of weeds; beneficial and harmful
aspects of weeds, classification, reproduction, dispersal and persistence, competition,
interference and critical period of weed crop competition, elements of weed managements
(utilization, prevention, quarantine, physical/mechanical, herbicidal and biological
management); herbicide history and development, classes, method of application, types of
treatments, herbicide formulations; adjuvant, herbicide adsorbents and safeners, herbicide
combinations, herbicide rotations, selectivity among plants, herbicide and environmental
pollution, bioherbicides; principles of integrated weed management; management of invasive,
parasitic and aquatic weeds. The course will acquaint the students about weed survey,
collection, and their identification, weed problems in different crops and non-cropped areas and
one visit to the surrounding farmers’ fields, Weed–crop competition studies, methods of data
collection and interpretation, determination of relative weed density, weed susceptibility index,
weeds smothering efficacy, yield losses, etc. Spray equipment, their calibration and
maintenance, precautions and spray techniques including preparation of spray solution,
precautions in handling of herbicides, calculation of herbicide doses etc., in the practical
sessions.

COURSE OBJECTIVES
At the end of the course, students are expected to be able to:

 Identify and classify weeds based on different methods and, other characteristically
based categories and describe the basis and significance of each classification;
 Know the history of weeds and advancements in weed control methods.
 Understand the economic importance of weeds.
 Understand weeds biology and ecology and the critical period.
 Describe the major factors that influence weeds establishment and their survival
 Understand the principles of the available weed control methods.
 Understand principles and techniques of herbicides application and type of formulations.

158
  Understand how to calibrate sprayer.
 Identify major weeds of the crops grown in Ethiopia and their management practices.
 Understand invasive, parasitic and aquatic weeds and the extent of invasions by major
weeds in different cropping systems/agro-ecological situations in the country

COURSE OUTLINE

Chapter 1. Introduction (4hrs)

1.1 Concepts and definition of weeds

1.2 Characteristics of weeds
1.3 Specific characteristics of weeds
1.4 Economic importance of weeds

Chapter 2. Biology and Ecology of Weeds (3hrs)

2.1 Classification of weeds

2.2 Factors relating to weeds establishment and survival
2.3 Reproduction of weeds
2.4 Dissemination of weed seeds
2.5 Germination & Dormancy of weed seeds

Chapter 3. Weed Interference (3hrs)

3.1 Crop – Weed Competition

3.2 Responses of crops and weeds to competition
3.3 Allelopathy and weed- crop interference
3.4 Critical period of weed- crop competition
3.5 Soil, climatic, weed and crop density effects
3.6 Thresholds of competition.
3.7 Economics of weed control

Chapter 4. Weed Management Methods (6hrs)

4.1 Preventive methods of weed control

4.2 Physical methods of weed control
4.3 Cultural methods of weed control
4.4 Biological methods of weed control
4.5 Chemical weed control methods
4.6 Principles of integrated weed management

Chapter 5. Herbicides and their Application Techniques (2hrs)

159
 5.1 Definition
5.2 Merits and demerits of herbicides
5.3 Classification of herbicides
5.4 Herbicide classification and mode of action
5.5 Herbicide formulation
5.6 Application and types of treatments
5.7 Herbicide combinations and rotations
5.8 Selectivity of herbicides
5.9 Interaction of herbicides in the soil & atmosphere
5.10 Myco / bioherbicides

Chapter 6. Invasive, Parasitic and Aquatic Weeds, and their Management (4hrs)

6.1 Invasive weeds and their control methods

6.2. Parasitic weeds and their control methods
6.3. Aquatic weeds and their control methods

PRACTICAL SESSION
 Weed Identification, Collection and Preservation (8hrs)
 Reproduction and Dispersal of Weeds (2hrs)
 Critical Period Determination of Weed-Crop Competition (16hrs)
 Abundance of Weed Seeds in the Seed Bank (4hrs)
 Weed Assessment (4hrs)
 Introduction to Weed Management Techniques (4hrs)
 Demonstration of Pesticide Types and Formulation (2hrs)
 Safe Handling, Storage and Disposal of Pesticides (4hrs)
 Pesticide Calibration and Application (4hrs)

REFERENCES

1. Singh, C.M., Angires, N.N. and Kumar Surash, 1996. Weed Management. M>D.
Publications PVT LTD New Delhi.
2. Ros, V.S. 2000.Principles of weed Science (second edition). Oxford and IBH, Publishing
Co. PVT.LTD, New Delhi.
3. C.A.B. 1983. Recent Advances in weed Research. Printed by union Brothers. The
Gresham Press, old working, Survey.
4. Fich, Reinhard and Admassu Adi, 1994. Honeybee Flora of Etiopia. Vier-Tune-Verlag
Beneddict Press, Munstrschwarach, Germany.
5. Jackson IJ. 1991. Climate, Water and Agriculture in the Tropics. Longman Scientific
&Technical Publishers. England

160
 6. Martin, H.J. W.H. Leonard and D.L. Stamp. 2006. Principles of field crops production. 4th
ed. Macmillan Publishing Co., New York.
7. Tsedeke Abate, 1986. A review of crop protection Research in Ethiopia, Institute of
Agricultural Research.
8. Radoseevich, Steven, Holt Jodie and Chersa Claudio.1997. Weed Ecology: Implications
for management (Second edition).John Wiley and Sons, Inc.
9. Tomas J. Monaco, Stephen C Welle.r and Floyd M. Ashton. 2002. Weed Science
Principles and Practices (Fourth edition). John Wiley and Sons, Inc

COURSE TITLE: FARM MACHINERY AND IMPLEMENTS

COURSE CODE: HORT352

CREDIT HOURS: 2 (1+1)

REREQUISITES: NONE

COURSE DESCRIPTION

Types of agricultural implements, mechanical power transmission, objectives of tillage, tillage

classification, tillage implements, planters and cultivators, fertilizers distributors, chemical
applicator, their components and functions and harvesting machines.

COURSE OBJECTIVES
At the end of the course, the students will be able to:
 Describe the different types of farm implements or machineries.
 Explain the objectives or purposes of tillage.
 Classify the different tillage activities
 Differentiate primary and secondary tillage implements.
 Explain the components and functions of the different types of farm
machineries/implements
 Describe the functions of grain harvesting machines
 Select appropriate farm implements for different conditions

COURSE OUTLINE

Chapter 1. Introduction (5hrs)

1.1 Definitions of Terms

1.2 Farm Mechanization
1.3 Types of Implements

161
 1.4 Sources of Farm Power
1.5 Mechanical Power Transmission Devices

Chapter 2. Tillage Implements (9hrs)

2.1. Objectives of Tillage

2.2. Classification of Tillage Implements
2.3. Primary Tillage Implements
2.3.1. Methods of ploughing
2.3.2 Reversible ploughs
2.3.3 Secondary Tillage Implement

Chapter 3. Irrigation Implements (4hrs)

3.1. Implements for Land Grading and leveling

3.2. Ridge and Ditch/Furrow/ Making Implements

Chapter 4. Planters (5hrs)

4.1. Methods of planting

4.2. Planting systems
4.3. Functions of Seed Planter
4.4. Transplanter

Chapter 5. Cultivators (2hrs)

Chapter 6. Fertilizer Applicators (3hrs)
6.1 Types of Fertilizers
6.2 Application Methods
6.3 Types of Equipment
Chapter 7. Chemical Sprayers (2hrs)
7.1. Types of Sprayer Equipment
7.2. Application of sprayer equipment
7.3. Components of Spraying Machinery
Chapter 8. Harvesting, Cleaning and Grading Machines (2hrs)

PRACTICAL SESSION

 Demonstrate IC engine components, engine operation Fuel & Cooling systems of farm
machinery (4hrs)
 Demonstrate Lubrication system, Electrical system, Power Transmission & Hydraulic
system (4hrs)
 Demonstrate and study of mold board, disc plough (2hrs),

162
  Study of subsoiler, chisel and rotary tiller (2hrs)
 Study of secondary tillage implements (2hrs)
 Demonstrate planter, fertilizer applicator and plant protection equipments (4hrs)
 Study of component parts of combine harvester (4hrs)
 Visiting nearest research center to observe and know different agricultural machineries
(12hrs)

REFERENCES

1. Bell, Brain (1991). Farm Machinery (3rd ed.). Farming press: London
2. Culpin, Claudia. (1986). Farm Machinery (11th ed.). London: Collins.

3. Kepner, R.A. (1972). Principles of Farm Machinery (2nd ed). USA: The AVI Publishing
Company, Inc
4. Michael A. M. (1997). Irrigation Theory and Practice. Vikas publishing house Pvt. Ltd.,
New Delhi.
5. Yardstick International College of Distance and Open Learning (2007). Basics of Farm
Field Operations and Farm Machinery. Addis Ababa

COURSE TITLE: TROPICAL FRUIT CROPS PRODUCTION AND MANAGEMENT

COURSE CODE: HORT362

CREDIT HOURS : 2(1+1)

PREREQUISITES: PRINCIPLES AND PRACTICES OF PLANT PROPAGATION

COURSE DESCRIPTION

Status, prospect and challenges of tropical fruit crops production in Ethiopia, Origin and
distribution of major tropical fruits, economic importance, nutritional use, detailed study on
botany and morphology, variety/cultivars, propagation methods, ecological and cultural
requirements, pollination nature, harvesting and post-harvest handling, storage and major pest
and disease of major tropical fruits such as: Banana, Pineapple, Papaya, Mango and Guava,
processing of fruits.

COURSE OBJECTIVES
After taking this course, the students will be able to
 Understand the economic and social values of tropical fruit crops production in
Ethiopia and their distribution in the country

163
  Understand the prospect and challenges of tropical fruit crops production in Ethiopia
 Describes the botany, varieties and nutritional and medicinal values of major tropical
fruit crops
 Describe propagation techniques of major tropical fruit crops in Ethiopia
 Identify ecological requirements of major tropical fruit crops
 Implement tropical fruit crops integrated fertilizer application and judicious pest
management
 Plan and implement harvesting and post-harvest handling of tropical fruit for maintaining
postharvest produce quality and minimize loss.

COURSE OUTLINE

Chapter 1. Introduction (2hrs)

1.1. Definition of fruit
1.2. Classification of fruit
1.3. Importance of fruit production in Ethiopia
1.4. Future potentials of fruit production in Ethiopia
1.5. Problems associated with fruit production in Ethiopia
Chapter 2. Nursery Establishment and Management (2hrs)

2.1. Nursery site selection

2.2. Nursery bed preparation
2.3. Nursery management
2.4. Methods of growing fruit seedlings

Chapter 3. Establishment and Management of Orchards (4hrs)

3.1. Orchards site selection
3.2. Land preparation
3.3. Field lay out and planting system
3.4. Staking and digging holes for field planting
3.5. Irrigation
3.6. Mulching, Cultivation and weed control
3.7. Fertilization program
3.8. Pruning
3.9. Pest management in orchards
3.10. Harvesting and post-harvest handling
Chapter 4. The Cause of Unfruitfulness (1hr)
4.1 Internal causes of unfruitfulness

164
 4.2 External factors of unfruitfulness

Chapter 5. Mango Production and Management (2hrs)

5.1. Origin and Distribution
5.2. Composition and use
5.3. Botany and morphology
5.4. Cultivars
5.5. Ecological requirements
5.6. Pollination and pollination management
5.7. Cultural practice/crop husbandry
5.8. Harvesting and postharvest handling
5.9. Pests of mango

Chapter 6. Banana Production and Management (2hrs)

6.1. Origin and Distribution

6.2. Composition and use
6.3. Botany and morphology
6.4. Cultivars
6.5. Ecological requirements
6.6. Cultural practice/crop husbandry
6.7. Harvesting and postharvest handling
6.8. Pests of banana

Chapter 7. Papaya Production and Management (2hrs)

7.1. Origin and Distribution

7.2. Composition and use
7.3. Botany and morphology
7.4. Cultivar
7.5. Ecological requirements
7.6. Pollination and pollination management
7.7. Cultural practice/crop husbandry
7.8. Harvesting and postharvest handling
7.9. Pests of papaya

Chapter 8. Pineapple Production and Management (2hrs)

8.1. Origin and Distribution

8.2. Composition and use
8.3. Botany and morphology
8.4. Cultivars

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 8.5. Ecological requirements
8.6. Cultural practice/crop husbandry
8.7. Harvesting and postharvest handling

Chapter 9. Guava Production and Management (2hrs)

9.1. Origin and Distribution
9.2. Composition and use
9.3. Botany and morphology
9.4. Cultivar
9.5. Ecological requirements
9.6. Pollination
9.7. Cultural practice/crop husbandry
9.8. Harvesting and postharvest handling

Chapter 10. Other Tropical Fruits (2hrs): Date palm

PRACTICAL SESSIONS

 Identification of Horticultural Tools, Equipments and Tropical Fruit Crops (2hrs)

 Horticultural Tools and Equipment
 Identification of Tropical Fruit Crops
 Demonstration of Tropical Fruit Crops Propagation (6hrs)
 Procedure for propagation of selected tropical fruits by seed
 Procedure for propagation of selected tropical fruits by vegetative means
 Micro-propagation of tropical fruit crops
 Tropical Fruits Nursery Establishment and Management (8hrs)
 Orchard Establishment and Management (8hrs)
 Procedure for site selection
 Procedure for selection of planting system/layout
 Procedure for digging holes (pits) for planting of fruit saplings
 Procedure for planting of fruit saplings
 Procedure for training and pruning of fruit crops
 Procedure for fertilizer and water application
 Procedure for pollination and pollination management
 Procedure for fruit thinning
 Procedure for pest management in orchards
 Maturity Determination and Harvesting (6hrs)
 Banana maturity determination
 Mango maturity determination
 Papaya maturity determination
 Pineapple maturity determination
 Guava maturity determination
166
 Field Visit to nearby Fruit Farm, Agricultural Research Center and Agro-industry
(18hrs)

REFERENCES

1. Chattopadhyay, P.K. 1999. Banana. In: Tropical Horticulture, Vol. 1. (Bose, T.K., Mitra,
S.K., Farooqi, A.A., and Sadhu, M.K. eds.). Naya Prokash, Calcutta, India. pp. 229-257.

2. Derbew B. and Jeong CS. 2014. Fruit Production in Ethiopia. Kangwon National University
Press. ISBN 978-89-7157-342-6.

3. Fruit Crops Production and Management Module 12 Student’s Practical Guidebook First
Edition May 2019 –Prepared by SNV and Four Universities (Bahir Dar, Hawassa, Jimma
and Mekelle)

4. Litz R.E. 1997. The Mango; Botany, Production and Uses. CAB International, Wallingford.

5. Mahlstede, J.P. and E.S. Haber, 1959. Plant propagation. John Willey and sons Inc.

6. Nakasone, H.Y. and R.E. Paull. 1998. Tropical fruits. CAB International, Wallingford

7. Prince, N.S. 1995. The origin and development of banana and plantain cultivation. In
Gowen S. ed., Bananas and plantains. Chapman and Hall, London. pp. 2-13.

8. Ram, S. and R.E. Litz. 2009. Crop Production: Propagation. In: The Mango: Botany,
Production and Uses, 2nd Edition (ed., R. E. Litz). CAB International. pp. 367-403.

9. Rice, R.P., L.W. Rice and H.D Tindall, 1990. Fruits and vegetable production in warm
climates. Macmillan Education ltd. Hong Kong.

10. Salunkhe, D.K. and S.S. Kadam, 1995. Handbook of fruit science and Technology:
production, composition, storage, and processing, Marcel Dekker, Inc, New York.

11. Samson, J.A. 1982. Tropical fruits. Longman group Ltd., London.

12. Samson, J.A. 1986. Tropical fruits. 2nd edition. Tropical Agriculture series, Longman, Inc,
New York.

13. Shanmugavelu, K.G., K. Aravindakshan, and S. Sathiamoorty. 1992. Banana: Taxonomy,

Breeding and production Technology. Metropolitan Book Co., Pvt. Ltd., New Delhi.

167
COURSE TITLE: RESEARCH METHODS IN HORTICULTURE

COURSE CODE: HORT372

CREDIT HOURS: 2 (1+1)

PREREQUISITE: DESIGN AND ANALYSIS OF AGRICULTURAL EXPERIMENT

COURSE DESCRIPTION

A brief history of Ethiopia Agricultural Research system and its organizational structure;
Definition, purpose and types of agricultural research; Challenges of agricultural Research and
its solution. Ethics of research, research process, problem identification, priorities in agricultural
research (ranking), cause of research; the research process and methodology; developmental
projects, steps and components of research proposal. Design and analysis of field experiments,
on farm experiment; planning of applied research; sampling methods, data collection,
interpretation of results and scientific paper writing, Data presentation methods; component of
paper writing (IMRAD), introduction to oral presentation of scientific papers.

COURSE OBJECTIVES:
After completion of this course students will be able to:
 Identify problem oriented research
 History of Ethiopian Agricultural Research
 Understand how to develop research proposal
 Understand the different components of a research proposal.
 Develop skills for preparing research proposals.
 Design and develop critical and analytical skills required to undertake scientific
research and prepare scientific reports.
 Improve effective oral presentation skills.

COURSE OUTLINE

Chapter 1: General Introduction (4hrs)

1.1. Inception of Agricultural research in Ethiopia
1.2. Definition of Research
1.3. Purpose of research
1.4. Type of research

Chapter 2: Problems Associated with Field Oriented Research (2hrs)

2.1. Improper choice of methodology and personnel
2.2. Data related problems

168
 2.3. Cultural Aspects
2.4. Financial constraints

Chapter 3: Research Planning (7hrs)

3.1. Principle of research planning
3.2. Steps in planning process
3.3. Research problem and question
3.4. Problem identification and selection
3.5. Type of problem
3.6. Ranking and prioritizing problems
3.7. Identification of cause of the problem
3.8. Analysis of interaction among problems and causes

Chapter 4. Preparation of Research Proposal (5hrs)

4.1. Definition and quality of a research proposal
4.2. Components of research proposal
4.2.1. Introduction (Background and justification)
4.2.2. Objective of the study
4.2.3. Literature review
4.2.4. Material and methods (study methodology)
4.2.5. Work plan
4.2.6. Logistic (budget)
4.2.7. Bibliography/References

Chapter 5. On–Farm Experiment/Research (4hrs)

5.4 Overview of on-farm research

5.5 Stage of on-farm research
5.6 Characteristics of on-farm research
5.7 Implementing on-farm research
5.8 Benefit realization and recommendation

Chapter 6. Research Report Writing (5hrs)

6.1. Avenues of communication

6.2. Audiences and intent of a research communications
6.3. The IMRAD forms of scientific paper writing
6.4. Characteristics of good scientific research paper
6.5. Structure and part of a research paper
6.5.1. Title
6.5.2. Author(s)
6.5.3. Abstract

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 6.5.4. Introduction
6.5.5. Material and methods
6.5.6. Results
6.5.7. Discussion
6.5.8. Acknowledgment
6.5.9. Reference
6.5.10. Appendix (Annex)

REFERENCES

1. Cochran, W.G. and G.M. Cox.(2000). Experimental Design (2nd ed.). John Wiley and
Sons.
2. Day, Robert A. (1998). How to Write & Publish a Scientific Paper. 5th ed.
CambridgeUniversity Press
3. Denzin, Norman K. and Lincoln, Yvonna S (eds.). (2003). Strategies of Qualitative
Inquiry.2nd edn. SAGE Publication Ltd., London.
4. Desai, Vandana and Potter, Robert B. (2006). Doing Development Research. SAGE
Publication Ltd., London
5. Dooley, D. (1995). Social research methods (3rd ed.). Upper Saddle River, New Jersey:
Prentice-Hall, Inc.
6. Gomez, K.A., & Gomez, A.A. (1984). Statistical procedures for agricultural research.
New York: John Wiley and Sons, Inc.
7. Randy R. (2005). Research Methods for Community Change: A Project-Based Approach.
Sage Publications Inc., UK
8. Reid, P. (2000). Handbook for preparing and writing research proposals. International
Union of Forestry Research Organization, Vienna, Austria.
9. Shajahan, S. (2005). Research methods for management (3rd ed.). Mumbai: Jaico
Publishing House
10. Desta Hamito. (2001). Research Methods in Forestry. Principle and Practice with
particular Reference to Ethiopia

COURSE TITLE: PLANT ECOLOGY

COURSE CODE: HORT251

CREDIT HOURS: 3 (2+1)

PREREQUISITE: NONE

COURSE DESCRIPTION

170
The course deals with history, concepts, disciplines, nature and application of plant ecology;
plants and their environment focusing on environment and its components, principles of plant
distribution in an environment, plant adaptations to extreme environments and manipulation of
plant environments; plant population, its structure, dynamics, demography and factors affecting
plant demographic traits; plant communities, its concept, nature, attributes, structure and growth
forms, and characteristics; structure and growth forms, distribution of species along
environmental gradients, interactions between species in a community, habitat and niches,
community diversity, community pattern in space, community change; ecosystem, its history and
concepts, characteristics and classification, functions and services, productivity an ecosystem,
trophic structures in ecosystem, energy flow in ecosystems, biogeochemical cycling in
ecosystems, climate modification in ecosystems, ecosystem stability, major ecosystems and
vegetation formations of Ethiopia, principles of ecosystem management and nature conservation;
plant succession, its concepts, causes, types, processes, models, changes and mechanisms,
ecosystem stability, climax community and impact of plant succession on environment.

COURSE OBJECTIVES

By the end of the course, students will be able:

 to know the development, concepts disciplines and application of plant ecology;

 to illustrate plant-environmental factors, relations, abundance, distribution and diversity
of plant species populations in natural and agro-ecosystems;
 to describe how plant communities respond to environmental stresses and ways of
manipulating plant environments;
 to understand plant population, community, diversity and ecosystem dynamics and plant
ecological processes; plant biodiversity conservation, vegetation covers and crop species
distribution in the world and Ethiopia;
 to recognize the major components and principles of ecosystem, energy flow in
ecosystems, and various trophic levels in ecosystem; and
 to describe the concept of plant succession, its processes and mechanisms and the impact
of plant succession on environment.

COURSE OUTLINE

1. INTRODUCTION

1.1. History of Ecology

1.2. Definition and Concept of Ecology

1.3. Aims and Development of Plant Ecology

171
 1.4. Disciplines of Plant Ecology

1.5. The Level of Biological Organization and Integration Concept

1.6. The Nature of Ecological Study

1.7. The Application and Scope of Plant Ecology

2. PLANTS AND THEIR ENVIRONMENT

2.1. Defining the Environment

2.2. Environment and its components

2.2.1. Abiotic environment

2.2.2. Biotic / living / Environment

2.2.3. Biotic and Abiotic interactions

2.3. Principles of Plant Distribution

2.4. Plant Adaptations to Extreme Environments

2.5. Manipulating Plant Environments

2.5.1. Controlling environmental conditions

2.5.2. Tolerance levels for different plants

2.5.3. Matching plants with their environment

2.5.4. Managing light

2.5.5. Managing water

2.5.6. Protective structures

2.5.7. Windbreaks/ Tree guards

3. PLANT POPULATIONS

3.1. Definition and Concepts of Plant Population

3.2. Population Structure

3.3. Plant Population Dynamics

3.4. Plants Population Demography and its Traits

3.4.1. Reproduction

172
 3.4.2. Dispersal

3.4.3. Seed germination and seedling establishment

3.4.4. Plant growth and survivorship

3.5. Factors Affecting Plant Demographic Traits

3.5.1. Competition

3.5.2. Predation

3.5.3. Herbivory

3.5.4. Pollination

3.5.5. Disturbances

3.6. Dormancy and Molecular Structure Plant Population

3.7. Plant Population Growth and its Models

3.8. Plant Populations Size Regulation Factors

4. PLANT COMMUNITIES

4.1. Definition and Concepts of Plant Community

4.2. The Nature of Plant Community

4.2.1. Clementsian Paradigm

4.2.2. Gleasonian Challenge

4.2.3. Modern Synthesis

4.3. Plant Community Attributes

4.3.1. Physiognomy

4.3.1.1. Architecture / Life Forms

4.3.1.2. Leaf Area Index

4.3.1.3. Phenology

4.3.1.4. Plant Functional Types (PFTs)

4.3.2. Species Pattern

4.3.2.1. Vertical Structure

173
 4.3.2.2. Horizontal Structure

4.3.3. Species Composition

4.3.3.1. Frequency

4.3.3.2. Cover (Basal Area)

4.3.3.3. Density

4.3.3.4. Importance

4.4. Structure and Growth Forms of Plant Communities

4.5. Distribution of Species along Environmental Gradients

4.6. Interactions Between Species in a Community

4.7. Habitat and Niches

4.8. Community Diversity

4.9. Community Pattern in Space

4.10. Community Change: Succession

5. ECOSYSTEMS AND ECOSYTEM CLASIFICATION

5.1. Definition, History and Concepts of Ecosystem

5.2. Ecosystem Characteristics and Classification

5.3. Ecosystem Services and Functions

5.3.1. Provisioning services

5.3.2. Regulating services

5.3.3. Cultural services

5.3.4. Supporting services

5.4. Productivity in an Ecosystem

5.5. Trophic Structures in Ecosystem

5.6. Energy Flow in Ecosystems

5.7. Biogeochemical Cycling in Ecosystems

5.8. Climate Modification in Ecosystems

174
 5.9. Ecosystem Stability

5.10. Major Ecosystems and Vegetation Formations of Ethiopia

5.11. Principles of Ecosystem Management and Nature Conservation

6. PLANT SUCCESSION

6.1. Definition and Concepts Plant Successions

6.2. Causes of Plant Succession

6.3. Types of Plant Succession

6.4. Process of Plant Succession

6.5. Models of Plant Successions

6.6. Plant Succession Changes and Mechanisms in Succession

6.7. Ecosystem Stability Vs. Biodiversity and Succession Stage

6.8. Climax Community, its Types and Theories

6.9. Impact of Plant Succession on Environment

PRACTICALS

 Measurement and record of physical environmental factors: A visit to the nearby

Weather station
 Plant response as a measure of the environment
 Sampling methods in Plant ecology
 Soil Seed bank study
 Competition between cultivated crops and plant species growing in nature
 Plant species abundance, richness, diversity and composition in communities
 Field trip to nearby Forest and Experimental sites to study:
I. Plant Community Succession by area enclosure technique;
II. The diversity and composition of plant species and communities along
environmental gradients; and
III. The spatial and temporal arrangements of plant species in natural and agro-
ecosystems

175
REFERENCES

1. Ambasht R. S. and Ambasht N. K. (2002). A text book of plant ecology. 14th edition.
India
2. Begon, M., Harper, J.L. & Townsend, C.R. 1996. Ecology: Individuals, Populations and
Communities. 3rd eds. Blackwell Science Ltd. London.
3. Chapman, J.L., Ries, J.L. 1997. Ecology: Principles and Applications. Cambridge
University Press, Great Britain.
4. Crawley M.J. (1997). Plant Ecology. UK.
5. Dodson, SI., Allen, T.F.H. Carpenter, S.R. Ives, R.A. Jeanne, R.L., Kitchell, J.F.,
Langston, N.E. and turner, M.G. 1998. Ecology. Oxford University Press, New York.
6. Etherington, J.R. 1976. Environment and Plant Ecology. Wiley Eastern Limited, New
Delhi
7. Kimmins, J.P. 1987. Forest Ecology. Macmillan, Inc, U.S. A.
8. Gurevitch J, Scheiner SM, Fox GA. 2006. The ecology of plants, 2nd edn. Sunderland,
MA: Sinauer Associates
9. Kormonday, Edward, J. 1969. Concepts of ecology. 3rd edition
10. Krebs, C.J. 1985. Ecology: The Experimental Analysis of Distribution and Abundance. 3
rd ed. Harper & Row Publishers, New York.
11. Krebs, C.J. 1989. Ecological Methodology. Harper & Row publishers, New York.
12. Krebs, C.J. 1993. Ecology: The Experimental Analysis of Distribution and Abundance. 4
th ed. Harper & Row publishers, New York.
13. Odum, E.P. 1971. Fundamental of Ecology. W.B. Saunders, Philadelphia.
14. Pemoerory, D.E. and Service, M.W. 1986. Tropical Ecology. Longman, U.S. A.
15. Rana, S.V.S.2005. Essentials of Ecology and Environmental Science, 2nd ed.
16. Schulze, E.D., Beck, E., Buchmann, N., Clemens, S., Müller-Hohenstein, K.,
SchererLorenzen, M. 2005. Plant ecology. Berlin/Heidelberg, Springer.
17. Silverton, J.W. 1992. Introduction to Plant Population Ecology. 2nd ed. Longman,
U.S.A.
18. Tivy, J. 1997. Agricultural Ecology, Longman, U.K. 19. Weaver J. E. And Clements F.
E. (1980). Plant Ecology. India

176
COURSE TITLE: PRACTICAL ATTACHMENT

COURSE CODE: HORT 382

CREDIT HOURS: 2 (0+2)

PREREQUISITES: SUCCESSFUL COMPLETION OF YEAR III

COURSE DESCRIPTION

The course will provide supervised field experience related to the student’s professional profile.
Horticulture students completing year three of the program are required to complete a practical
attachment before joining the fourth year. An attachment program will be two months of full-
time attachment during summer period (July and August). Three credits are allocated to the
practical attachment program. Students are strongly encouraged to select their preferred
institution/organization/employer for the attachment program. However, their department will
also be of help in identifying the potential host institute. The undergraduate practical attachment
program will be an educational program to be offered jointly by universities having
undergraduate horticulture training program and institutes/potential employers to help students
improve the skills and knowledge needed in their future occupation. Students, potential
employers/institutions/organizations and the department will work together to create a
meaningful practical attachment experience. The three parties will create an attachment plan
before the student begins work. The student will submit monthly progress report which is sent to
the department, who monitors the progress of the practical attachment. The student will be
evaluated by the host institute/employer at the end of the program. Students are also required to
present a summary of their attachment experience to the department before they register for year
four.

COURSE OBJECTIVES

The course is aimed at orienting students to practical and scientific activities in the field of
horticulture so that they will discover the rigors of solving scientific problems in the field and
come up with concrete results. It is also designed to provide students with an opportunity for
relevant off-campus learning experiences while encouraging independent exploration of their
fields of interest.

TEACHING AND LEARNING METHODS

Guidelines on the practical attachment, field supervision, progress and final report and
presentation guidelines shall be developed by the respective departments in each university. The
department will be responsible to assign course coordinator/s and student/attachment supervisory
team. The host institute/organization shall assign supervisor/s responsible for mentoring the

177
student during the attachment period. The supervisor shall review the student’ performance and
submits his evaluation report to the department/university. The weight of this evaluation will be
decided by the respective department in each program offering universities.

COURSE TITLE: ROOT AND TUBER CROPS PRODUCTION AND MANAGEMENT

COURSE CODE: HORT411

CREDIT HOURS: 2(1+1)

PREREQUISITES: BASIC IN HORTICULTURAL SCIENCES

COURSE DESCRIPTION

Origin, botany, importance, nutritive value, ecology and agronomic practices of the major root
and tuber crops; The prospects, problems and trends of root and tuber crops production in
Ethiopia; Classification of root and tuber crops; General principles of nursery and field
management; harvesting and postharvest handling techniques; Major progresses in root and
tuber crops research and current production packages in Ethiopia; processing of roots and tubers.

COURSE OBJECTIVES:

The course is designed to make the student to be able to:

 Understand nutrition, economic and social importance of root ad tuber crops

 Analyze the prospects and constraints of roots and tuber crops production in Ethiopia

 Familiarize themselves with the classifications of roots and tuber crops

 Describe the climate and soil requirements for successful commercial production of the
crops

 Apply nursery and field management practices of root and tuber production

 Understand the principles and practices of harvesting, postharvest handling, and

marketing of the major root and tuber crops

 Enhance their Confidence to grow and maintain a variety of root and tuber crops
successfully at home and commercial level.

178
COURSE OUTLINE

Chapter 1. Introduction (2hrs)

1.1 Definition and characteristics of root and tuber crops

1.2 Prospects and constraints of root and tuber crops production in Ethiopia

1.2.1 Importance of root and tuber crops

1.2.2 Nutritional value of vegetables

1.2.3 Medicinal value

1.2.4 Ornamental value

1.2.5 Economic value

1.2.6 Social value

1.3 Classification of root and tuber crops

Chapter 2. Major tuber Crops grown in Ethiopia (Potato (Solanum tuberosum L, 4 Yam
(Dioscoreaspp), Indigenous Potatoes (Coleus spp) (4hrs).

2.1 Introduction

2.2 Origin and distribution

2.3 Botanical description

2.4 Importance

2.5 Climatic & soil requirements

2.6 Production and Management practice

2.7 Planting

2.8 Plant density and stem density

2.8 Cultivation

2.9 Fertilization

2.10 Irrigation

2.11 Weed management

2.12 Diseases & pests control

179
 2.13 Harvesting

2.14 Postharvest handling

Chapter 3. Major Taproot Crops grown in Ethiopia (Anchote (Coccinia abyssinica), Carrot
(Daucus carota), Beet root (Beta vulgaris), Radish (Raphanus sativus), Parsnip (Pastinaca
sativa), Turnip (Brassica rapa), Rutabaga (Brassica nopus), Parsley root (Petroselinum spp)
. (4hrs).

3.1 Introduction

3.2 Origin and distribution

3.3 Botanical description

3.4 Importance

3.5 Climatic & soil requirements

3.6 Production and Management practice

3.7 Planting

3.8 Plant density and stem density

3.9 Cultivation

3.10 Fertilization

3.11 Irrigation

3.12 Weed management

3.13 Diseases & pests control

3.14 Harvesting

3.15 Postharvest handling

Chapter 4 (4hrs). Major Tuberous root Crops Grown in Ethiopia (Sweet Potato
(Ipomoea batatas L) and Cassava (Manihot esculenta)

4.1 Introduction
4.2 Origin and distribution
4.3 Botanical description
4.4 Importance
4.5 Climatic & soil requirements
4.6 Production and Management practice

180
 4.7 Planting
4.8 Plant density and stem density
4.9 Cultivation
4.10 Fertilization
4.11 Irrigation
4.12 Weed management
4.13 Diseases & pests control
4.14 Harvesting
4.15 Postharvest handling

Chapter 5. Major Corm Crops Grown in Ethiopia (Enset(Ensete ventricosum), taro

(Colocasia spp), Tania (Xanthomonassagthyfolium) and Celeriac (Apiumgraveolens)) (4hrs)

5.1 Introduction
5.2 Origin and distribution
5.3 Botanical description
5.4 Importance
5.5 Climatic & soil requirements
5.6 Production and Management practice
5.7 Planting
5.8 Plant density and stem density
5.9 Cultivation
5.10 Fertilization
5.11 Irrigation
5.12 Weed management
5.13 Diseases & pests control

PRACTICAL SESSIONS
 Identification of garden tools, root and tuber planting materials (3hrs)
 Nursery establishment (3hrs)
 Quality planting material/seed preparation (3hrs)
 Land preparation and Planting material preparation (6hrs)
 Compost preparation (3hrs)
 Management and Cultivation practices (Watering, Shading, Fertilization, Thinning, Pest
control) (9hrs)
 Field establishment and management (9hrs)
 Harvesting and postharvest handling (3hrs)
 Identification of possible market outlets and promotional and pricing activities (6hrs)

181
REFERENCES
1. Kay, D.E. (revised by Gooding, E.G.B.) 1987. Crop and Product Digest No. 2 – Root
Crops, Second edition. London: Tropical Development and Research Institute, p. 380.

2. Rice, R., Rice, L.W. and H.D. Tindall. 1990. Fruit and vegetable production in warm
climates. Macmillan Education Ltd. London and Basingstoke.

3. Tindal,H.D. 1983. Vegetables in the Tropics. The MacMillan PressLtd. London and
Basingstoke.

COURSE TITLE: COFFEE PRODUCTION, MANAGEMENT AND

QUALITY CONTROL

COURSE CODE: HORT421

COURSE CREDIT HOURS : 3 (2+1)

PREREQUISITES: NONE

COURSE DESCRIPTION

History and economic importance; origin and distribution; area and production; ecological
requirements; botany; variety development (genetic improvement); propagation; nursery
establishment and management; establishment and management of coffee plantation; coffee
physiology and cultural practices; training and pruning; shade regulation; crop protection;
maintenance of records; economic of coffee cultivation and labor management ; harvesting and
caution in harvesting; factory construction and operation; equipment and facilities; the coffee
fruit and its composition and characteristics; objectives of processing; unit operations in dry
processing: cherry sorting; drying; energy requirement for drying; principles of hulling and
hulling machines; unit operation in wet processing : sorting, feeding, pulping, fermentation,
parchment coffee drying, hulling, polishing, grading and sorting; coffee roasting and grinding,;
coffee market channels in Ethiopia; water consumption of processing factories; waste disposal
and treatment techniques; Ethiopian coffee trade; quality assessment.

COURSE OBJECTIVES:

The course is designed to make the student to be able to:

 Describe the history, origin, distribution and production in the world and in Ethiopia

 Explain the eco-physiological requirement of quality coffee production

182
  Explain the type of coffee propagation methods

 Describe the general concepts and principles of select, establish and manage coffee
nursery site

 Identified the advantage and disadvantage of coffee pruning and training systems

 Learn different pests of coffee and its control methods

 Explain the pre- harvest and processing factors that affect the quality coffee

 Learn the coffee processing methods and their basic steps

 Discus on the recommended coffee spacing, time of harvesting, processing time, drying
or bean moisture level, grading and packing

 Understand coffee marketing systems (influence of coffee roasting company)

COURSE OUTLINE

Chapter 1. Introduction (2hrs)

1.1 Origin, history and spread of coffee

1.2 Status of coffee production and consumption

1.3 Importance of coffee

1.3.1 Economic

1.3.2 Biological

1.3.3 Social

Chapter 2. Botany of Coffee (1.5hrs)

Chapter 3. Ecological and Soil Requirements of Coffee (1.5hrs)

Chapter 4. Coffee Propagation and Recent Developments (4hrs)

 Sexual, Asexual (Cutting, Grafting, Budding, Biotechnology)

Chapter 5. Nursery Establishment and Management (3hrs)

Chapter 6. Field Plantation of Coffee (2hrs)

Chapter 7. Care and Maintenance of Coffee Plantation (3hrs)

7.1 Replanting
183
 7.2 Watering

7.3 Shading

7.4 Mulching

7.5 Weeding

7.6 Pruning of coffee

Chapter 8. Coffee Protection (4HRS)

8.1 Major coffee disease and their control

8.2 Major insect pest and their control

8.3 Important weeds and their control

Chapter 9. Coffee Fruit Development (1hr)

Chapter 10. Harvesting Coffee (1hr)

10.1 Time of harvesting

10.2 Methods of Harvesting

10.3 Cares during harvesting

Chapter 11. Coffee Processing And Factor Influencing Coffee Quality (1.5hrs)

11.1 Objective of processing

11.2 Method of processing

11.2.1 Dry processing

 Unit operation in dry processing: Cherry sorting, Cherry drying,

Hulling, Cleaning, and sorting

11.2.2 Wet method of processing

 Location of factor

 Unit operation in wet processing: Cherry sorting, Feeding (Adding

cherry to pulping machine), Pulping, Pre fermentation washing and
grading, Fermentation, Soaking, Washing, Drying, Hulling, Cleaning
and sorting, Waste disposal and treatment techniques, Grading for dry
processed coffee, Grading for wet processed coffee, Coffee marketing,
Coffee Transportation and storage.

184
PRACTICAL SESSIONS

 Identification of major coffee species (2hrs)

 Identification of different botanical varieties of Coffea arabica (2hrs)

 Demonstration of morphological characteristics of Coffea arabica (2hrs)

 Demonstration of nursery site selection (2hrs)

 Demonstration of nursery bed preparation and seed sowing [SEXUAL PROPAGATION]

(2hrs)

 Demonstration of coffee training and pruning (2hrs)

 Demonstrations of different coffee harvesting methods (selective, indiscriminate etc)

(2hrs)

 Demonstration of coffee pulping using manually operated drum PULPER (2hrs)

 Demonstration of grading of coffee based on density and gravity (2hrs)

 Demonstration of coffee roasting (2hrs)

 Field visit to commercial coffee farm and coffee processing plant (18hrs).

REFERENCES

1. Banks, Mary M. The World Encyclopedia of Coffee. Anness, 1999.

2. Calvert, Catherine. Coffee: The Essential Guide to the Essential Bean. Hearst, 1994.

3. Clarke R.J.and Macrea R. 1989.Coffee Technology. Vol 2 Elsevier Science

4. Coste,R.1992.Coffee. The plant and the product. Macillian, London

5. Dicum, Gregory, and Nina Luttinger. The Coffee Book: Anatomy of an Industry from
Crop to the Last Drop. New Press, 1999.

6. Pendergrast, Mark. Uncommon Grounds: The History of Coffee and How It Transformed
Our World. Basic, 1999.

7. Schapira, Joel; David Schapira; and Karl Schapira. The Book of Coffee & Tea: A Guide to
the Appreciation of Fine Coffees, Teas, and Herbal Beverages. 2nd rev. ed. St. Martin's,
1996.

8. Willson. K.C. 1999.Coffee, Cocoa and Tea. Cambridge Publisher LTD

185
COURSE TITLE: SUBTROPICAL AND TEMPERATE FRUIT CROPS PRODUCTION
AND MANAGEMENT

COURSE CODE: HORT431

CREDITHOURS : 2 (1+1)

PREREQUISITES: BASIC IN HORTICULTURAL SCIENCES

COURSE DESCRIPTION

Status , prospect and challenges of sub tropical and temperate fruit crops production in Ethiopia;
Origin and distribution of major subtropical and temperate fruits, economic importance,
nutritional use, detailed study on botany and morphology, variety/cultivars, propagation
methods, ecological and cultural requirements, pollination nature, harvesting and post harvest
handling, storage and major pest and disease of major subtropical fruits such as Citrus fruits,
Avocado and Passion fruit and temperate fruits such as: Grape, Apple, Peach, Plum and
Strawberry and minor fruits and nuts such as: Bullocks heart, Loquat, Macadamia and other
nuts.

COURSE OBJECTIVES:
After taking this course, the students will be able to
 Understand the economic and social values of subtropical and temperate fruit
crops production in Ethiopia and their distribution in the country
 Understand the prospect and challenges of subtropical and temperate fruit
crops production in Ethiopia
 Describes the botany, varieties and nutritional and medicinal values of major
subtropical and temperate fruit crops
 Describe propagation techniques of major subtropical and temperate fruit crops
in Ethiopia
 Identify ecological requirements of major subtropical and temperate fruit crops
 Implement subtropical and temperate fruit crops integrated fertilizer
application and judicious pest management.
 Plan and implement harvesting and post-harvest handling of subtropical and
temperate fruit crops for maintaining postharvest produce quality and minimize
loss.

186
COURSE OUTLINE

Chapter 1. Introduction (2hrs)

1.1. Importance of subtropical and temperate fruit production in Ethiopia

1.2. Present status and future potential of subtropical and temperate fruit production in

Ethiopia

1.3. Problems associated with sub tropical and temperate fruit production in Ethiopia.

Chapter 2. Citrus Fruit Production and Management (2hrs)

2.1 Origin and distribution

2.2. Composition and use

2.3 Botany and morphology

2.4.Cultivars

2.5. Ecological requirement

2.6. Pollination

2.7. Cultural practices/crop husbandry

2.8.Harvesting and post harvest handling

2.9. Pests of citrus

Chapter 3. Avocado Production and Management (2hrs)

3.1. Origin and distribution

3.2. Composition and use

3.3. Botany and morphology

3.4. Cultivars Ecological requirement

3.8. Harvesting and post-harvest handling

3.9. Pests of citrus

Chapter 4. Apple Production and Management (2hrs)

4.1. Origin and distribution

4.2. Composition and use Botany and morphology Cultivars

187
 4.5. Ecological requirement

4.6. Pollination

4.7. Cultural practices/crop husbandry

4.8. Harvesting and post-harvest handling

4.9. Pests of Apple

Chapter 5. Grape Production and Management (2hrs)

5.1. Origin and distribution

5.2. Composition and use

5.3. Botany and morphology

5.4. Cultivars

5.5. Ecological requirement

5.6. Pollination

5.7. Cultural practices/crop husbandry

5.8. Harvesting and postharvest handling

5.9. Pests of grape

Chapter 6. Peach and Plum Production and Management (3hrs)

6.1. Origin and distribution

6.2. Composition and use

6.3. Botany and morphology

6.4. Cultivars

6.5. Ecological requirement

6.6. Pollination

6.7. Cultural practices/crop husbandry

6.8. Harvesting and postharvest handling

6.9. Pests of Peach

Chapter 7. Other Minor Subtropical and Temperate Fruits (2hrs)

188
 7.1 Bullock’s heart

7.2 Strawberry

7.3 Loquat

7.4 Macadamia nut

PRACTICAL SESSIONS

 Identification of subtropical and temperate fruit trees crops grown in Ethiopia (2hrs)

 Demonstration of subtropical and temperate fruit crops propagation by seed, cutting,

budding, grafting (2hrs)

 Demonstration of procedures involved in preparation of planting material (seed and

vegetative propagules of subtropical and temperate fruit crops) (2hrs)

 Demonstration of training and pruning techniques/ procedures of citrus and other

selected subtropical and temperate fruit trees (2hrs)

 Demonstration of harvesting, grading and packing of subtropical and temperate fruit

(2hrs)

 Demonstration of fertilizer application techniques and irrigation methods of subtropical

and temperate fruit crops (2hrs)

 Demonstration of common cultural practices such as: weeding, mulching, propping, etc
(2hrs)

 Demonstration of different lab equipments used for maturity determination such as

refract meter, penetrometer etc (2hrs)

 Field visit to Agricultural Research Center/s, Agro- industry (9hrs)

REFERENCES
1. Asfaw Zelleke. 2013. The Grapevine. Ethcana Printing. Addis Ababa, Ethiopia. p. 188.

2. Davenport, T.L. 1990. Citrus flowering. Horticultural Reviews 12:349-408.

3. Derbew B. and Jeong CS. 2014. Fruit Production in Ethiopia. Kangwon National
University Press. ISBN 978-89-7157-342-6.

189
 4. Dhliwayo, P.D., D. Mwenye, and E. Bhebhe. 2003. Fruit Tree Nursery Establishment
and Management: A Training Manual ICRAF.

5. Fruit Crops Production and Management Module 12 Student’s Practical Guidebook First
Edition May 2019 –Prepared by SNV and Four Universities (Bahir Dar, Hawassa, Jimma
and Mekelle).

6. Rice R.P., L.W. Rice, and H.D. Tindall. 1994. Fruit and Vegetable Production in Warm
Climates. MacMillan Education Ltd., London and Basingstoke.

7. Samson, J.A. 1982. Tropical fruits. Longman group Ltd., London.

8. Wills R., B. McGlasson, D. Graham, and D. Joyce 1998. Post-Harvest: An Introduction

to the Physiology and Handling of Fruit, Vegetables and Ornamentals. 4th edition. Hyde
park press, Adelaide, South Australia.

COURSE TITLE: MANAGEMENT OF CROP DISEASES AND ARTHROPOD

PESTS OF ECONOMIC IMPORTANCE

COURSE CODE: HORT 441

CREDIT HOURS: 3 (2+1)

PRE-REQUISITES: AGRICULTURAL ENTOMOLOGY AND PLANT PATHOLOGY

COURSE DESCRIPTION

Definition of pest, Principle of pest management, Components of pest management, Insect

and mite pests and diseases of economic important horticultural crops: Fruits (Banana,
Mango, Avocado, Pineapple etc.), Vegetables (Tomato, Carrot, Cabbage, Green pepper,
etc.), Roots and Tubers (Potato, Sweet potato, Enset, Cassava, Anchote, etc.), Ornamentals
(Rose, cuttings, etc.) at Nursery, greenhouse and field conditions and their managements,
major postharvest insect, mite pests and diseases, and their managements strategies.

COURSE OBJECTIVES
The course enables students to understand the major insect, mite pests and diseases of
major horticultural crops in Ethiopia, their distribution damage, and management methods,
and principle of pest managements. To familiarize students with different postharvest pests
of horticultural crops.

190
COURSE OUTLINE

Chapter 1. Introduction Principles of Pest Management (2hrs)

1.1. Pest definitions, kinds and outbreaks

1.2. Types of disease, insect and mite pests damage
1.3. Pest population and concepts of injury level
1.4. Infestation, damage and yield loss assessment
1.5. Field sampling of disease, insect and mite pests
1.6. Forecasting disease, insect and mite pests out breaks

Chapter 2. Management Methods of Diseases Insect and Mite Pests (2hrs)

2.1. Do nothing
2.2. Cultural Practices
2.3. Physical & Mechanical
2.4. Botanicals
2.5. Host Plant Resistance
2.6. Biological Control Methods
2.7. Insect growth regulators (IGRS)
2.8. Chemical pesticides
2.9. Regulatory Approach
2.10. Integrated Pest Management (IPM)

Chapter 3. Major Seedling Disease, Insect and Mite Pests and their Management (2hrs)

Chapter 4. Major Disease and Insect Pests of Vegetable Crops and their Management

(5hrs)

Chapter 5. Major Disease and Insect Pests of Root and Tuber Crops, and their

Management (3hrs)

Chapter 6. Major Disease and Insect Pests of Fruit Crops and their Management (5hrs)

Chapter 7. Major Disease and Insect Pests of Coffee, Tea and Spice Crops, and their

Management (5hrs)

Chapter 8. Postharvest Diseases and Insect Pests of Fruit, Vegetable, Root and Tuber, and

their Management (2hrs)

Chapter 9. Major Disease and Insect Pests of Ornamental Crops and their Management

(2hrs)

191
Chapter 10. Agricultural Pesticides, their Application and Regulation (4hrs)

PRACTICAL SESSIONS
 Disease loss assessment

 Damage symptoms and loss assessment of insect pests

 Video show on major pests of horticulture crops

 Laboratory studies of common diseases of horticultural crops (fungal, bacterial, viral)

 Laboratory studies of common Postharvest diseases of horticultural crops

 Application and safety and calibration of sprayers and chemicals

 Evaluation of different pest management options on student plots

 Trip to nearby research centers and farmers field

 Trip to nearby local open market and supermarket to identify postharvest handling
practices, associated losses and their managements

 Application and safety and calibration of sprayers and chemicals

REFERENCES

1. Agrios, G.N. 2005. Plant Pathology, fifth ed. Elsevier Academic Press, Burlington
2. Godewar S. A.V., B.P. Singh, 2006. Plant Protection in new millennium, vol II
3. Mandal, R.C. 2007. Weed, Weedicide and Weed control Principles and practices.
4. Nair, K.R. 2007. Integrated Production and Pest Management
5. Opender Koul, Guramail S. Dhaliwal & Germit W. Caperus, 2004. Integrated Pest
Management, Potential, Constraints and challenges. CABI Publishing,
Wallingford, UK.
6. Srivastava K.P. and Dnamo K. Butani, 1998. Pest Management in Vegetables
7. Srivastava K.P. and Y.S. Ahlawat, 1999. Pest Management in Citrus
8. Waller, J. M., M. Bigger, R. J. Hillocks, 2007. Coffee pests, diseases and their
management. CABI Pubishing, ISBN: 9781845932091,1845932099

192
COURSE TITLE: SPICES, HERBS AND MEDICINAL PLANTS PRODUCTION AND
PROCESSING

COURSE CODE: HORT451

CREDIT HOURS: 3 (2+1)

PREREQUISITES: NONE

COURSE DESCRIPTION

The history and scope of spices, herbs and medicinal plants production; origin, history,
distribution; importance and utilization, botany, varieties and improvement, climatic and soil
requirements, propagation and nursery techniques, field planting and management practices:
nutrition and water requirements, training and pruning systems, regulation of shade, plant
protection of major economically important spices, herbs and medicinal plants of Ethiopia.
Collection, cultivation and conservation of spices, herbs and medicinal plants. Harvesting,
Post-harvest handling (processing, transporting and storage), chemical constituent, Quality
control and marketing of spices, herb and medicinal plants products with major emphasis to
ginger, turmeric, cinnamon, pepper, cardamom, black pepper, and other grass herbs(lemon
grass, citronella grass, vetiver grass). Standardization of drugs obtained from plants;
Considerations in order to conduct researches on medicinal and aromatic plants; some
common plants with medicinal and aromatic value:

COURSE OBJECTIVES:
The course is designed to make the student to be able to
 Define what spice, herbs and medicinal plants are?
 Discuss the roles of spices , herbs and medicinal plants in daily life of human
 Study the morphology botanical and vernacular name of spice ,herbs and medicinal
plants
 Explain importance, problems and prospects of spices, herbs and medicinal plants
production in Ethiopia
 Describe the breeding method and management of nursery sit
 Explain the methods and practices of harvesting, processing, handling of spice ,herbs and
medicinal plants
 List factors affecting the production and processing of spices, herbs and medicinal plants
 Study on the quality maintenance method and quality specification system of
spices, herbs and medicinal plants during processes, stored and transportation
and its effects on marketing
 List the method of the conservation or production and processing of

193
 medicinal and cosmetic plant in Ethiopia
 Discus the utilization and consumption and their side effect of medicinal plant in
Ethiopia
 Explain how harvesting time ,season and processing methods affect the
therapeutic potential of medicinal plant

COURSE OUTLINE
Chapter 1. Introduction (1hr)
 Place of spices, herbs and medicinal plants in Agriculture/Horticulture
 Definition of terms
 Importance of spices, herbs and medicinal plants
 Historical perspectives of spices, herbs and medicinal plants production
 Spices, herbs and medicinal production in Ethiopia

Chapter 2. General Principles (2hrs)

 Classification of spices and herbs
Chapter 3. Postharvest Technology of Spices, Herbs and Medicinal Plants (3hrs)

Chapter 4. Individual Spices Production (12hrs)

4.1. Zingiberaceae spices
 Ginger (Zingiber officinale Rosc.)
 Turmeric (Curcuma domestica)
 Korarima (Aframomum cororima)
 Cardamom (Elletaria cardamomum Maton)
4.2. Piperaceae spice crops
 Black pepper (Piper nigrum)
 Long pepper (Piper longum)
4.3 Orchidaceae spice crops -Vanilla (Vanille fragrance)
4.4. Lauraceae spices -Cinnamon (Cinnamomum verum)
4.5. Leguminaceae spice- Fenugreek (Trigonellafoenum-graecum)
4.6. Umbellifereae spices - Coriander (Coriandrum sativum)
4.7. Gramineae herbs

Chapter 5. System of Traditional Medicinal Practices and Use of Medicinal Plants (2hrs)
 Why to use medicinal plants
 Why to study medicinal plants
 Merits and demerits of medicinal plants
 Research trend on medicinal plants
 Preparation of medicinal plants

Chapter 6. Relationship Between Drugs from Plants and Modern (Conventional) Drugs
(3hrs)
194
 6.1. Scientific evidences supporting some practices in using medicinal plants
6.2. Integration of modern drugs and traditional drugs

Chapter 7. Standardization of Herbal Potions/Medicines / (3hrs)

Chapter 8. Medicinal Plant Extracts (4hrs)

8.1 General Methods of Extraction of Medicinal Plants
 Maceration
 Infusion
 Digestion
 Decoction
 Percolation
 Hot Continuous Extraction (Soxhlet)
 Aqueous Alcoholic Extraction by Fermentation
 Counter-current Extraction
 Ultrasound Extraction (Sonication)
 Supercritical Fluid Extraction
 Phytonics Process method
8.2 Steps Involved in the Extraction of Medicinal Plants
 Size Reduction
 Extraction
 Solvent Extraction

Chapter 9. Major Medicinal Plants in Ethiopia (Assignment)

9.1. Herbal, leafy and weedy medicinal plant:Ocimum lamifolium
(Demakese),Artemisia afra )Ariti), Solanaceae(Gisewa ), Aloe Vera (Eret),
papaya….
9.2. Bulb, Root and Tube medicinal plant :- Garilc (nechishenkurit),
ZingiberofficinaleRosc (Ginger), Curcuma domestica (Turmeric)Echinopskebericho
( Kebercho)
9.3. Seed, Flower, Fruit and Stem medicinal plant: Piper nigrum (Black pepper), Piper
longum (Long pepper), Lepidium sativum L. (Fetto),Foeniculumvulgare (Fennel or
Ensilal)
9.4. Adhatodaschimperiana (Hochst.) Nees - ‘Sensel’
9.5. Bruceaantidysenterica J.F. Miller- ‘Wooginos’
9.6. Calpurnia aurea (Ait.) Benth.- ‘Digita’
9.7. Catha edulis (Vahl) Endl. ‘Chat’
9.8. CordiaafricanaLam. ‘Wanza’
9.9. Croton macrostachyusHochst. ‘Bisana’
9.10. Embeliaschimperivatke ‘Encoco’
9.11. Hageniaabyssinica (Bruce) J. F. Gmelin ‘Kosso’
9.12. JuniperusproceraHochst. ‘Ted’
9.13. Lepidiumsativum L. ‘Feto’

195
 9.14. Myrsine Africana L. ‘Kachamo’
9.15. PhytolaccadodecandraL’Her. ‘Endod’
9.16. Tamarindusindica L. ‘Hamar’

PRACTICAL SESSIONS

 Identification of different spices, herbs and Medicinal plants found around your
location(2hrs)

 Field visit for Identification of useable parts of major spices and herbs(1hr)

 Field visit for demonstration of pruning and clump management (2hrs)

 Demonstration of harvesting procedures of major spices and herbs and medicinal plants
(2hrs)

 Field visit for In-suit and ex-suit preservation method of spices, herb and medicinal plant
in Ethiopia (2hrs)

 Identify the preparation and utilization method of traditional healer around your location
(2hrs)

 Spices, herbs and medicinal plants market assessment (2hrs)

 Visit to different spices, herbs and medicinal plant research and conservation sites

REFERENCES

1. Purseglove, J.W, E.G. Brown, C.L. Green and S.P.J. Robbins. Spices, 1981, vol.1,
Longmangroup Ltd, UK.

2. Purseglove, J.W. E.G. Brown, C.L. Green and S.P.J. Robbins. Spices, 1981, vol. 2
Longman group Ltd,U.K.

196
COURSE TITLE: TEA PRODUCTION AND PROCESSING

COURSE CODE: HORT461

CREDIT HOURS: 2 (1+1)

PREREQUISITES: NONE

COURSE DESCRIPTION
Origin, distribution, economic importance; the status of production and consumption in the
world and in Ethiopia; botany: classification and morphology; ecological requirement;
propagation and nursery management; field establishment and management; frame formation;
maintenance and rehabilitation pruning; plucking and methods of tea processing; tea quality
assessment and control; planning and maintenance of records; tea marketing.

COURSE OBJECTIVES
After completing the course the students should be able to:

 Describe the history, origin, distribution and production in the world and in Ethiopia
 Explain the economic, social and health importance of tea for one country.
 Realize the national and international consumption of tea.
 Discus the ecological and physiological requirements
 Explain the eco physiological requirement of quality tea production.
 Explain the methods of tea propagation and nursery management.
 Describe the method of field planting and management practices.
 Understand tea-processing methods and factors influencing tea quality
 Relate the world tea production trend, tea quality and tea marketing.

COURSE OUTLINE

Chapter 1. Introduction (2hrs)

1.1 Discovery of tea
1.2. Origin and distribution of tea
1.3. Importance of tea
1.4. Tea production and consumption in the world
1.5. Tea production and consumption in Ethiopia
1.6. Favorable production factors
1.7. Major constraints of tea in Ethiopia

Chapter 2. Botany of Tea (3hrs)

2.1 Classification

197
 2.1.1. China ‘jat’
2.2.2. Assam ‘jat’
2.2. Morphology
2.2.1. Root
2.2.2. Stems
2.2.3. Leaves
2.2.4. Flowers
2.2.5. Fruits
2.2.6. Seeds
Chapter 3. Growth and Physiology of Tea Plant (3hrs)
3.1. Physiology of a tea plant
3.2. Growth periods
3.3. Growth stages
3.3.1. Shoot growth stages
3.3.2. Root growth stages
Chapter 4. Ecological Requirement of Tea (2hrs)
4.1. Climatic requirement
4.2. Soil requirement
Chapter 5. Tea Improvements (2hrs)
5.1. Hybridization
5.2. Selection
5.3. Mutation
5.4. Markers and Tea improvements
Chapter 6. Tea Propagation and Nursery Managements (3hrs)
6.1. Propagation methods
6.1.1. Seeds
6.1.2. Stem cuttings

Chapter 7. Field Planting and Managements (2hrs)

Chapter 8. Organic Tea Production (1hr)
Chapter 9. Chemistry of Tea Leaves (1hr)
Chapter 10. Tea Harvesting and Processing (2hrs)
Chapter 11. Tea Quality (2hrs)
Chapter 12. Tea Marketing (1hr)

PRACTICAL SESSION
 Characterize morphology of the tea plant (2hrs)
 Nursery site selection and bed preparation (8hrs)
 Demonstration of tea propagation by seed (2hrs)
 Demonstration of tea propagation by cuttings (2hrs)
 Determination of starch content of tea roots (4hrs)
 Demonstration of tea pruning techniques (6hrs)
198
  Demonstration of harvesting / plucking and tea processing (6hrs)
 Visit to tea plantation and tea blending and marketing enterprise (optional) (18hrs)

REFERENCES

1. Willson , K.C .1999. Coffee, Cacao and Tea. CABI publishing. New York.
2. Eden, T.1965. Tea, 2nd ed. Longmans, green and co ltd. Britain.
3. Mulatu Wakjira. 2006. Tea Production and Processing. Teaching materials. Jimma, Ethiopia.
4. Chen, L., Apostolides, Z. and Chen, Z.M. eds. 2013. Global tea breeding: achievements,
challenges and perspectives. Springer Science & Business Media.
5. Mondal, T. K. 201. Breeding and biotechnology of tea and its wild species. Springer Science
& Business Media.
6. Wilson, K. C. and Clifford, M. N. Eds., 1992.Tea: Cultivation to Consumption, Champ man
and Hall, London

COURSE TITLE: LANDSCAPE DESIGNING

COURSE CODE: HORT471

COURSE CREDIT: 2(1+1)

PREREQUISITES: None

COURSE DESCRIPTION

Introduction to landscaping; elements and principles of landscape designing; design analysis;

areas and circulation; principles of planting design; matching plant materials to design criteria;
maintaining landscape plants; types and components of garden establishment, hedges and lawns
establishment and management.

COURSE OBJECTIVES:

After completing the course the student will be able:

 To provide the theoretical and practical awareness about establishment and management
of different types of gardens

 To acquire the necessary principle and practice of producing and marketing cut flowers,
pot and bedding plants.

 To introduce the methods of establishment and management of lawns and hedges.

 Identify major garden plants and determine their placement in the landscape

199
COURSE OUTLINE

Chapter 1. Introduction to Today’s landscaping (1hr)

1.1. The landscape planners

1.2. Categories of landscaping

Chapter 2. Basic Elements and Principles of Landscape Design and their Application
(3hrs)

2.1. Elements of Design

2.2. Principles of Design

Chapter 3. The Landscape Plan (1hr)

3.1. Scale

3.2. Plan view

3.3. Symbol

3.4. Lettering and Title Blocks

Chapter 4. Design Process (1hr)

4.1. Landscape Sequence Procedures

4.2. Design Analysis

4.2.1. Site Analysis

4.2.2. Analysis of Personal and Practical Needs

4.2.3. Assessing Family Needs and Desires

Chapter 5. Areas and Circulations (2hrs)

5.1. Locating and designing activity areas in the landscape

5.2. Circulations

5.3. Decks and Patios

Chapter 6. Matching Plant Materials to Design Criteria (3hrs)

6.1. Selecting Plants

200
 6.2. Preparing Planting Plans

6.3. Plant Arrangement in the Landscape

Chapter 7. The Walls and Ceiling (2hrs)

7.1. Concept of Creating ‘Out-Door Room’ in the Landscape

7.2. Landscape Walls

7.3. Landscape Ceiling

Chapter 8. Landscape Physical Elements and their Management (2hrs)

8.1. Flowerbeds Edges, Carpet beds and Topiary

8.2. Embellishments

8.3. Rockery and Bog Garden

Chapter 9. Lawn Establishment and Maintenance (2hrs)

9.1. Importance

9.2. Aspects of Lawn Establishment

9.3. Maintenance

Chapter 10. Floral Design and Garden Styles (1hr)

10.1 Floral Design

10.2 Garden Styles

PRACTICAL SESSIONS

 Demonstration of design elements and their application and analyzing the principles
(3hrs)

 Design analysis and planning of a property/site (3hrs)

 Demonstration of circulations and circulation elements (2 hrs)

 Studying a land form and planning for drainage and use areas (3hrs)

 Alteration of land form by Cuts and Fills (3hrs)

 Demonstration of Different garden components (3hrs)

 Establishment of Lawn and maintenance (3hrs)

201
REFERENCES

1. Course Materials: Lectures and supplemental handouts

2. A.V & V. L Gibberd (1959). A Garden Note Book for the Tropics. Richard Clay and Co.
Ltd., London.

3. Edward H. Reiley & Carroll L. Shry (2002). Introductory Horticulture, 6th Ed. Delmar
Thomson Learning Inc., U.S.A.

4. George Acquaah (2002). Horticulture: Principles and Practices, 2nd Ed. Prentice Hall of
India Private Ltd., New Delhi.

5. Jane F. (1995). Gardening made Easy. George Weidenfeld &Nicolson Ltd., London.

6. Koneman, (1999). Botanica. Random House Australia Pty. Ltd., Australia.

7. Leroy H.,(1990). Landscape Design: A Practical Approach. Prentice Hall Inc., New
Jersey, U.S.A

8. Malcom A. & Sally P., (1995). Professional Floristry Techniques. Miller Freeman
professional Ltd., UK.

9. Paul Williams (1999). Creative Climbers. Conran Octopus Ltd., London.

COURSE TITLE: SENIOR SEMINAR

COURSE CODE: HORT491

CREDIT HOURS: 1(0+1)

PREREQUISITE: Research methods

COURSE DESCRIPTION

Library study and review on specialized topic related to horticulture and written and oral
presentation; written topic summary and rewrite as required; selection of topic and write up are
guided by the student's advisor; student preparation for careers; familiarization the placement
processes; discussion of role in society & career opportunities for graduates; experiences in team
building; oral presentations of solutions to current issues & scientific information

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COURSE OBJECTIVES

After completing the course the student will be able to :

 enable students acquire methods of preparing and presenting seminars

 assist students in the identification of important issues in their fields of study

 be familiar with appropriate technology to research topics in horticulture for the

preparation of technical papers and presentations.

 demonstrate proficiency in delivery of technical presentations

 demonstrate the ability to prepare a quality presentation on a technical topic related to his
or her area of academic emphasis particular to horticulture.

 To identify research gaps from the review process so that he/she can use of this gap for
senior research project

COURSE TITLE: SENIOR PROJECT PROPOSAL

COURSE CODE: HORT 491

CREDIT HOURS: 1 (0+1)

PREREQUISITE: NA

Course description

Based on the research gap available students will select research topic that can be completed
within a short period of time and submit to the course coordinator. The course coordinate will
assign supervisor for the students for guiding them to develop the full proposal. Based on the
guidelines available the students will develop full proposal under the supervision of their advisor
and submit to the course coordinator. The course coordinator will assign evaluators and allow
the students to present and defend their proposal. Finally the students will be graded based on
the evaluation made during the presentation and paper evaluation.

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COURSE TITLE: POSTHARVEST PHYSIOLOGY AND HANDLING OF
HORTICULTURAL PRODUCTS

COURSE CODE: Hort412

COURSE CREDIT HOURS: 3(2+1)

PREREQUISITES: PLANT PHYSIOLOGY

COURSE DESCRIPTION

Introduction to postharvest technology (definitions and importance); the physiological

development of crops and its effect upon postharvest characteristics; nature of postharvest
losses and deterioration; the physiology and its effect upon postharvest characteristics; pre and
postharvest factors that influence the postharvest quality and shelf life of perishable produces;
ripening processes of fruit crops; postharvest quality parameters, standards and measurements;
harvest maturity and harvesting methods; packinghouse operations and packaging; pre-storage
treatments, compatibility of fruits and vegetables for storage, storage structures;
transportation; major postharvest diseases.

COURSE OBJECTIVES:
At the end of the course the students will be able to
 Understand the importance of postharvest technology
 Understand postharvest physical, physiological and biochemical changes in
horticultural produces
 Know harvesting, handling and storage of horticultural produces
 Acquainted with the principles of packaging, transportation and marketing of
horticultural produces
 Identify the major postharvest diseases and control methods

COURSE OUTLINE

Chapter 1. Introduction to Postharvest Technology (3 hrs)

 Definitions

 Structure and composition of fruits and vegetables

 The needs of postharvest management

Chapter 2. Physiological Aspects of Produce in Relation to Postharvest Growth and

Development Respiration (6 hrs)

 The process of respiration

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  Aspect of respiration important to post harvest technologies

 Fruit ripening

 The role of etylene in postharvest

Chapter 3. Major Causes of Postharvest Losses (6 hrs)

 Pre-harvest factors

 Water loss

 Mechanical damages

 Compositional change

 Physiological disorder

 Infection by microorganisms

Chapter 4. Postharvest Handling to Maintain Quality (6 hrs)

 Harvesting and field handling

 Temperature management

 Relative humidity management

 Common packinghouse managements

o Pre-sorting

 Waxing

 Sizing/grading

 Packing

o -Transport

 Packaging materials

 Ethylene exclusion and removal

Chapter 5. Storage (6 hrs)

 Compatibility of fruits and vegetables for storage

 Pre storage treatments

 Traditional and modern storage structures

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Chapter 6. Postharvest Disease of Horticultural Produces (4 hrs)

 Development of Postharvest Diseases

 The Pathogens

 The Infection Process

 Resistance to Infection.

 Sources of Postharvest Diseases

 Factors influencing postharvest disease of horticultural crops

 Pre-harvest factors

 Postharvest factors

 Management of Postharvest Diseases of Fruits and Vegetables

 Pre-harvest measures

 Post-harvest measures

PRACTICAL SESSIONS

 Determination of the correct harvesting stages of fruits and vegetables (4 hrs)

 Assess the major postharvest loss at local market (2 hrs)

 Identifying the major symptoms of physiological disorder (4 hrs)

 Evaluation of shelf life some selected fruits and vegetables on different storage
conditions (2 hrs)

 Identifying the major disease symptoms (4 hrs)

 Field visit to nearby horticultural crop production and export company (8 hrs)

REFERENCES

1. Course Materials: Lectures and supplemental handouts

2. Mitra, S.K., 2005. Postharvest physiology and storage of tropical and subtropical fruits.
CAB International. India.

3. Sudheer, K.P. and V. Indra, 2007. Postharvest Technology of Horticultural Crops.

PitamPura, New Delhi-India.

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 4. Wills, R.B.H., W.B. McGlasson, D. Graham, and D.C. Joice, 2007. Postharvest-An
introduction to the physiology and handling of fruits, vegetables and ornamentals. 5th
Ed. UNSW PRESS

COURSE TITLE: ENTREPRENEURSHIP AND BUSINESS DEVELOPMENT

COURSE CODE: MGMT102

COURSE CREDIT HOURS: 3 (2+1)

PREREQUISITES: ECONOMICS

COURSE DESCRIPTION

This interdisciplinary course is designed to introduce students the meaning and concept of
entrepreneurship, creativity, innovation and their manageable processes that can be applied
across careers and work settings. It focuses on building entrepreneurial attitude and behavior that
will lead to creative solution within community and organizational environments. The Course
topics include the history of entrepreneurship, the role of entrepreneurs in the globalized
economy and the identification of entrepreneurial opportunities. The development of a business
ideas, products and services, marketing and developing new ventures, the examination of
feasibility studies and the social and ethical implications of entrepreneurship are incorporated.
Besides, issues related to starting and financing new venture are included. Finally, managing
growth, transition and sustainability of the venture are considered. And forms of business
organizations, legal and regulatory frameworks of governing the whole system are also
encompassed in the course syllabus.

COURSE OBJECTIVES

Upon the completion of this course, students will be able to:

 Define entrepreneurship within the context of society

 Identify business opportunities

 Prepare business plan

 Distinguish forms of business ownership

 Comprehend intellectual property rights in business practices

 Define basic marketing concepts

 Formulate context-based marketing strategies

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  Identify and evaluate sources of financing new ventures

 Manage business growth and transition

 Practice ethical business with all stakeholders

Chapter 1 INTRODUCTION (2 hrs)

1.1. Definition and philosophy of Entrepreneurship Vs Entrepreneurs
1.1.1. Historical origin of entrepreneurship
1.2. Type of Entrepreneurs
1.3. Role within the economy
1.4. Entrepreneurial Competence and Environment
1.4.1. Entrepreneurial Mindset
1.4.2. Demographic Factors
1.4.3. Entrepreneurial Environment
1.5. Entrepreneurship, creativity and innovation

Chapter 2. Business Planning (4 hrs)

2.1. Opportunity Identification and Evaluation
2.2. Business Idea Development
2.2.1 Business Idea Identification
2.2.2 Sources of Business Ideas
2.2.3 Methods for generating Business Ideas
2.3. The Concept of Business Planning
2.4. Business Feasibility
2.5. The Business plan
2.6. Developing a business plan

Chapter 3. Business Formation (4 hrs)

3.1. The Concept of Business Development
3.2. Forms of Business (a short explanation)
3.3. Definition and Importance of SMEs
3.4. Setting up small scale business
3.5 Roles of SMEs
3.6. Business failure and success factors.
3.6.1 Problems of small scale business in Ethiopia
3.7 Organizational structure and entrepreneurial team formation

Chapter 4. Product or Services Development (5 hrs)

4.1. The Concept of product or service technology
4.2. Product or service development Process

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 4.3 Legal and regulatory frameworks
4.4 Intellectual Property Protection/Product or service protection
4.4.1 Patent
4.4.2 Trademarks
4.4.3 Copyrighting

Chapter 5. Marketing (6 hrs)

5.1. The Concept and philosophy of marketing
5.2. Marketing Mix and Strategies
5.3 Marketing Information System
5.3.1 Marketing intelligence
5.3.2 Marketing research
5.5. Competitive analysis
5.6 Selling and Customer Service
Chapter 6. Financing the New Venture (7 hrs)
6.1 Overview of Business Financing
6.2 Source of financing
6.2.1 Equity financing
6.2.2 Debt financing
6.2.2.1 Trade credit
6.2.2.2 Lease financing
6.3 Traditional Financing (Equib/Edir, etc.)
6.4 Crowd Funding
6.5 Micro finance in Ethiopia
Chapter 7. Managing Growth and Transition (4 hrs)
7.1. Managing business growth
7.2. New venture expansion strategies
7.3. Business Ethics and Social Responsibility

PRACTICAL SESSIONS

 Practical session 1: Creativity, Innovation and Entrepreneurship (4 hrs)

o Focused on Problem solving and critical thinking and entrepreneurial mindset
development in horticultural business.
 Practical session 2. Generating a horticultural business idea (2 hrs)
o Focused on opportunity seeking and customer research, and horticultural crop
business idea selection.
 Practical session 3. Planning a Horti-business in practice (4 hrs)
o Focused on selected horticultural crop business plan development and evaluation.
 Practical session 4. Practice of Horti-product development and design (4 hrs)

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 o Focused on applying innovation to selected horticultural crop through value
addition, development of trade mark, and business legality and ethics.
 Practical session 5. Marketing of horti-business product (2 hrs)
o Focused on marketing strategies for the developed horticultural product with
respect to price setting, product distribution and promotion.
 Practical session 6. Financing startup horti-business (2 hrs)
o Focused on identifying and prioritizing financial sources; and seeking for finance.

 Practical session 7. Managing small horticultural business (4 hrs)

o Focused on conducting horti-business performance evaluation, and develop own
horti-business management plan.

REFERENCES

1. Hirsh Robert D. and D. and Peters MichaelP. “Entrepreneurship” Fifth Edition, Tata
McGraw Hill Edition, 2002.

2. Justin G. Longenecker and Carlos W. Moore, Small Business Management 12th edition,
College Division South Western Publishing Co. Dallas, 2003

3. Holt David H. “Entrepreneurship – New venture Creation “Eastern Economy Edition,

2000.

4. DonaldF.Kutatko and RichardM.Hodgetts, “Entrepreneurship: A Cotemporary

Approach” Fourth Edition.

5. HailayGebretinsae, Entrepreneurship and Small Business Management, 2nd Edition.

6. Hodgetts, Richard M. Kurakto, Donald F. “Entrepreneurship: A contemporary approach

“. Fourth Edition, the Dryden Press, 1998.

COURSE TITLE: NUTRITION SENSITIVE AGRICULTURE

COURSE CODE: HORT432

CREDITHOURS: 3 (2+1)

Co-requisites: Post-harvest handling of horticultural crops, Food safety & quality of

horticultural crops and Processing of vegetables and fruits

Pre-requisites: Plant biochemistry, Plant Breeding, Vegetable crops Production and

Management, Tropical, Sub-tropical and Temperate Fruit Production and Management, and
Management of Crop Disease and Arthropod Pest of Economic importance.

COURSE DESCRIPTION

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This course is designed to make students familiar with the basics of human nutrition and the
various nutrition sensitive agricultural practices which agriculture cadres should promote to
contribute for improved nutrition

COURSE OBJECTIVE

At the end of this course, students will be able to describe the basics of human nutrition in
relation to gender and demonstrate nutrition sensitive agricultural practices through multi-
sectoral approach.

SPECIFIC COURSE OBJECTIVES

At the end of the course, students will be able to:

 Describe the basics of human nutrition
 Explain the importance of diversifying, enriching and sharing the family diet with a
variety of agricultural food products for vulnerable groups.
 Analyze the importance of food fortification with especial attention to bio-fortification.
 Demonstrate diversified food production and consumption
 Describe Good Agricultural Practice (GAP) and good hygienic practice (GHP)
 Describe appropriate postharvest handling techniques in the food value chain (harvesting,
storage, processing, preservation, transportation, preparation and consumption)
 Identify the effect of post-harvest handling, processing and preservation on nutrient
content of foods
 Identify major food safety guidelines and regulations
 Identify the role of gender in food production and consumption
 Explain the importance of empowering women farmers on nutrition sensitive production
and consumption with appropriate technologies
 Identify SBCC strategies and tools, food taboos, aversions and cravings that contribute to
malnutrition for successful nutrition promotion
 Explain use of nutrition promotion to improve nutritional status of individuals and groups
through basic nutrition-sensitive production, utilization trends, diversification and food
safety practices
 Plan and execute nutrition promotion material to translate technical nutrition information
into practical advice
 Identify the role of gender in food production and consumption
 Identify key stakeholders for possible multi-sectoral linkage in effective nutrition
interventions in the community
 Describe the role of the agriculture sector in nutrition interventions in terms of nutrition-
sensitive production and consumption
 Identify entry points for nutrition sensitive agriculture intervention during agriculture
program planning
 Monitor and evaluate implementation of nutrition sensitive agriculture interventions.

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COURSE OUTLINE

Chapter 1. Introduction to Human Nutrition (100min)

1.1 Definition of basic terms(food, nutrient, nutrition, meal, diet etc
1.2 Food groups and their sources
1.3 Nutrients and their functions
1.4 Food and nutrition Security
1.5 Malnutrition (100min)
1.5.1 Under nutrition
1.5.2 Over nutrition
1.5.3 Severity of malnutrition
1.5.1.1. Stunting
1.5.1.2. Wasting
1.5.1.3. Under weight
1.6 Basics of Nutritional assessment
1.7 Life cycle Nutrition (50min)
1.7.1 Pre-conception nutrition
1.7.2 Windows of opportunity(1000 days)
1.7.3 Adolescent nutrition
1.7.3.1 Nutrition during Pregnancy
1.7.3.2 Nutrition during Lactation 0-23 months age child
1.8. Composition of complementary food (50min)
1.9. Dietary requirement
1.10. Vulnerable population groups
1.11 Nutrition Sensitive intervention strategies to combat underlying causes malnutrition
(100min)
1.11.1. Nutrition sensitive agriculture
1.11.2. Social safety net
1.11.3. WASH
1.11.4. Caring practices
Chapter 2. Food Diversification and Enrichment (300min)
2.1. Importance of diversified food production for vulnerable groups (40 min)
2.2. Impact pathways by which agriculture can affect nutrition outcome (40min)
2.3. Dietary diversification and its importance (50min)
2.4. Nutrient Enrichment/modification strategies (120 min)
2.4.1. Food fortification
2.4.2. Bio-fortification
2.4.3. Agronomic bio fortification
2.5. Significance of food sharing among family members (50 min)

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Chapter 3. Basic principles and techniques of safe handling of plant products (100min)

3.1. Food safety hazards and health risks (40 min)

3.1.1. Biological hazards
3.1.2. Chemical hazards
3.1.3. Physical hazards
3.2. Source of food contaminants (20 min)
3.3. Effect of safe handling on food nutrient content (20 min )
3.4. Food safety standards ( 20 min)
3.4.1. Good Agricultural practice (GAP)
3.4.2. Good hygiene practice (GHP)
Chapter 4. Gender and Nutrition (150min)
4.1 Gender role in food production and Consumption (20min)
4.2 Concept of gender equality and equity for nutrition (20min)
4.3 Empowering women in food production and consumption (70min)
4.3.1 Women’s Access and Control over Assets
4.3.2 Labor, time and energy Saving technologies for women
4.4 Involvement of Male in Feeding and Caring Practices (40min)
Chapter 5.Social Behavioral Change Communication (SBCC) for Nutrition (200min)
5.1 Basic concepts of SBCC (30min)
5.2. Food Culture and Consumption in Ethiopia (70min)
5.1.1 Food Preferences and Nutrition
5.1.2 Food Taboos and Nutrition
5.3. Nutrition Behavioral Change Communication (NBCC) (100min)
5.3.1 Basic Concepts of Nutrition Education
5.3.2 Nutrition Extension through SBCC
Chapter 6. Multi-sectoral Approach for Nutrition (200min)
6.1. Nutrition stakeholder analysis (100 min)
6.2. Agriculture-Nutrition-Health Linkages (50 min)
6.3. Role of the agriculture sector in nutrition interventions (50 min)

Chapter 7.Planning, Monitoring and Evaluation of Nutrition Sensitive Agriculture Interventions (250min)

7.1. Basic principles of planning for NSA interventions (50min)

7.2. Entry points for NSA intervention during agriculture program planning (100min)
7.3. Monitoring and evaluation indicators for NSA activities (100min)

PRACTICAL/SKILL SESSIONS

 Demonstrate integrated farming methods

 Apply hazardous waste disposal techniques for plant products

 Techniques of food preparation and utilization

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  Plan nutrition interventions jointly with stakeholders in feasible agricultural activities by
respecting their boundaries.

REFERENCES

1. Bioversity, 2013. Diversifying Food and Diet using: Agricultural Bio-diversity to

improve Nutrition and Health.

2. FAO and WHO, 2006. Guidelines on food fortification with micronutrients.

3. USAID, 2011. Nutrition education Training for Agricultural Extension Officers.

4. USAID and AED, 2005. Women Nutrition Throughout The life cycle.

5. FAO, 2007. Good agricultural Practices for family agriculture

6. FAO, 2014. Gender in Food and Nutrition Security Programming

7. Eastwood, M. 2003. Principles of Human Nutrition, 2nd ed. Oxford printing press.

8. IFPRI, 2012. Reshaping Agriculture for Nutrition and Health.

9. Mann, J. and Truth-well, A. S., 2002. Essentials of Human Nutrition, 2nd ed. New York

10. Steve Wiggins &Sharada Keats. 2013. Smallholder agriculture’s contribution to better
nutrition. Report commissioned by the Hunger Alliance 20March 2013.

11. World Bank, 2007. From Agriculture to Nutrition: Pathways, Synergies and Outcomes.
Report Number 40196-GLB.

12. World Food Program, Food and Nutrition Handbook.

COURSE TITLE: RURAL SOCIOLOGY AND AGRICULTURAL EXTENSION

COURSE CODE: HORT442

COURSE CREDIT: 3 (2+1)

PREREQUISITES: NONE

COURSE DESCRIPTION

In this course students will explore wide aspects of Rural Sociology and Agricultural Extension
which will enable them to play significant role in promoting sustainable agricultural and rural
development in Ethiopia and other developing countries. In the first part of the course
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(Introduction to Rural Sociology), the general concepts, meaning and scope of sociology; the
development of social systems; scope and importance of rural sociology; features of rural
communities; difference between rural and urban communities; features of rural social structure;
social organization and institution in rural setting; socio-cultural characteristics of rural
communities; the socio-cultural barriers to rural transformation; social change and process;
meaning of social change; factors of social change; and rate of social change will be dealt with.
In the second part of the course, agricultural extension-meaning and concepts of extension; rural
development-concepts of rural development; the role of agriculture in national development;
problems and potentials of Ethiopian agriculture; concepts and principles of agricultural
extension; extension program and evaluation; management in extension-planning, organizing,
staffing, directing, coordinating, reporting and budgeting; and extension methods and
audiovisual aids will be dealt with.

COURSE OBJECTIVES

This course will enable students to:

 Define sociology in general and rural sociology in particular;

 Explain the scope and importance of rural sociology in rural development;

 Describe features of rural social structure, social institutions and social organizations;
Explain the concept of social change and the socio-cultural barriers to rural
transformation;

 Identify differences between rural and urban communities; Grasp concepts of agricultural
extension;

 Explain the concepts of rural development and the role of agriculture in national
development;

 Describe the concepts of extension program and evaluation;

 Explain the concept of management of extension;

 Describe the concepts and principles of agricultural extension; and

 Apply different audio visual aids and extension methods in rural development

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COURSE OUTLINE

Part I: Rural Sociology (20 lecture hrs)

Chapter 1. Sociology- General Concepts, Meaning and Scope of Sociology (2 lecture hrs)

 The general concepts of sociology

 Definitions of Sociology

 The scope of Sociology

Chapter 2. The Development of Social Systems (2 lecture hrs)

 Social Systems

 Sociological Imagination

 Sociological Approaches and Perspectives

Chapter 3. Rural Sociology-Definition, Scope and Importance (2 lecture hrs)

 Definition of Rural Sociology

 Scope Rural Sociology

 Importance of Rural Sociology

Chapter 4.: Rural and Urban Communities (2 lecture hrs)

 Types of Rural Settlements (Nucleated and Scattered Settlement Pattern)

 The Socio-Cultural Features of Rural Communities

 Difference between Rural and Urban Communities

 Rural-Urban Continuum

 Urbanization

Chapter 5. Rural Social Structure (2 lecture hrs)

 Features of Rural Social Structure

 Socialization and Social Structure

 Social Interaction and Social Structure

Chapter 6. Social Organizations and Institutions in Rural Setting (2 lecture hrs)

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  Social Organizations in Rural Setting (Definition, Types and Functions of Rural
Social Organizations).

 Social Institutions in Rural Setting (Definition, Concepts and Functionalist View

of Rural Social Institutions)

Chapter 7. Social Stratification in Rural Setting (3 lecture hrs)

 Definition/Meaning and Concepts of Social Stratification

 Types of Stratification Systems Social Stratification and Social Mobility (Types

of social mobility, Democracy and Vertical Social Mobility), Social Power and
Stratification Theories of Social Stratification.

Chapter Eight: Culture and Society in Rural Setting (2 lecture hrs)

 Culture: Definition and Concepts

 Elements of Culture (Material and Non-Material Culture

 Special Features of Culture

 Ethnocentrism and Cultural Relativism

 Mechanisms of Cultural Change

Chapter Nine: Social Change (3 lecture hrs)

 Barriers to Rural Social Change

 Meaning of social change

 Types of Rural Social Change

 Dimensions of Social Change

 Sources of social change

 Rate of Social Change

 Theories of Social Change

 Approaches to Social Change

 The Social Change Agents (The Stimulants of Social Change,

 Managing Successful Change: Planned Change, Action Research: an Aspect of

Planned Change)

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  Resistance to Social Change and Mechanisms for Overcoming Resistance to
Social Change

Part II: Agricultural Extension (20 lecture hrs)

Chapter 10. Agricultural extension-meaning and concepts of extension (3 lecture hrs)

 Definition/Meaning of Agricultural Extension

 Key Concepts of Extension

 The Mission and Scope of Extension Organizations

 Alternative Approaches to Organizing Extension

 Agricultural Extension and Other Disciplines

Chapter Eleven: Rural Development (2 lecture hrs)

 Meaning/Definition of Rural Development

 Key Concepts of Rural Development

 Approaches and Strategies for Rural Development

Chapter 12. The Role of Agriculture in National Development (2 lecture hrs)

 Meaning of Agricultural Development

 The Scope of Agricultural Development

 The Role of Agricultural Development in the National Development

Chapter 13: Problems and Potentials of Ethiopian Agriculture (2 lecture hrs)

 Problems of Ethiopian Agriculture

 Potentials of Ethiopian Agriculture

Chapter 14: Concepts, Philosophies, and Principles of Agricultural Extension (2 lec. hrs)

 Concepts of Agricultural Extension (Concern, The Scope, and The essence of

Extension Work; Agricultural Extension and Agricultural Technology System)

 The Basic Philosophies of Agricultural Extension

 The Basic Principles and Roles of Agricultural Extension

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Chapter 15: Extension Programme and Evaluation (4 lecture hrs)

 Extension Programme (Definition of Extension Programme, Extension

programme planning, Principles of extension programme planning and Steps in
Extension programme planning)

 Evaluation of Extension Programme (Definition of Extension Evaluation, Steps in

Evaluation plan, Keys to Evaluate an Extension Work, Types of Evaluation and
Tools for Evaluation)

Chapter 16. Management in Extension (3 lecture hrs)

 Management of Extension

 Management Functions in Agricultural Extension

 Planning as Management Function in Agricultural Extension

 Organizing as Management Function in Agricultural Extension

 Staffing as Management Function in Agricultural Extension

 Directing as Management Function in Agricultural Extension

 Coordinating as Management Function in Agricultural Extension

 Reporting as Management Function in Agricultural Extension

 Budgeting as Management Function in Agricultural Extension

Chapter 17: Extension Methods and Audiovisual Aids (2 lecture hrs)

 Extension Methods

o Traditional Extension Methods (Individual Extension Method, Group Extension

Method and Mass Extension Method

o Modern Extension Methods

o Audiovisual Aids in Agricultural Extension

PRACTICAL SESSIONS

 Practical Session Topic 1: General Concepts, Meaning, Scope of Sociology and rural
sociology (Ch 1-3)

Activity 1: Jigsaw group discussion on the topic

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 Teacher: steps

o Introducing practical session objective

o Form Jigsaw group consisting of four groups

o Demonstrate a short time Jigsaw group activity for students for five minutes

o Based on the sample Jigsaw activity performed; please order students to

undertake their own Jigsaw group activity from the aforementioned topics based
on the group interest

o Supervise the activities of the group during the discussion and presentation

o Wind up the session discussion

Students: Steps

o Listen the secession objective described by the teacher

o Sit in Jigsaw group form consisting of four groups as per your teacher’s
instruction

o Select a discussion topic and group moderator

o Conduct the discussion with all members active participation

o Respect and hear all members’ ideas equally

o Each of your group member present your work to the members of other groups

o Wind up the session presentation!

 Practical Session Topic 2: Rural and Urban Community: Settlements and socio-cultural
features (Ch 4)

Activity 2: Role-play demonstrations being as urban and rural dweller (eg. transportation
services, dressing style, communication/in person/phone, etc)

o Teacher: Facilitate students to conduct the role-play

o Students: Please follow the instruction that is going to be given by your teacher.

 Practical Session Topic3: Social Organizations and Institutions in Rural Setting (Ch 6)

Activity3: resource full persons will be invited from nearby social organizations and/or
institutions to share their experiences about their social organization.

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 o Teachers: Invite the resource full persons and arrange the session for sharing their
experiences to students; facilitate discussion points, ask questions,

o Students: attend the session attentively, ask questions, give answers and share
your ideas

 Practical Session Topic 4: Rural Social Structure and Stratification in Rural Setting (Ch
5&7)

Activity 4 a: Dramatizing family structure (extended and nuclear family); structure of

rural indigenous social organization giving a practical example to students

Activity 4 b: Dramatizing the social stratification in a community; wealth (eg. reach,

poor, etc), education (eg. educated and uneducated), occupation (eg. farmer, trader,
doctor, engineer, teacher, etc)

o Teacher: give at least one practical example from each to the students

o Students: based on the given example by the teacher, they will describe their own
examples for each

 Practical Session Topic 5::Culture and Society in Rural Setting (Ch 8)

Activity 5: showing material and non material culture of a particular society

o Teacher: Show material and non material cultures of a particular society via video

o Student: Based on the picture and the video, present the material and non-material
culture (eg. by dressing, dancing, ritual ceremony activities, etc) that you know
from your experience.

 Practical Session Topic 6: Social Change (Ch 9)

Activity 6: Giving examples of social changes occurred in a particular community so far
o Teacher: show practical examples of social changes occurred in a particular
community via pictures
o Students: give practical examples of social change based on your existing
experience

 Practical Session Topic 7: Agricultural Extension and Rural Development (Ch 10-
12 & 14)
Activity 7a: Make mini-group presentations in class about suitable extension approach
for horticultural crops in Ethiopia.
o Teacher: form small groups, facilitate the discussion,
o Student: be in a small group, make discussion on a topic, and present the
discussion to other groups

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 Activity 7b: Make mini-group presentations in class about suitable rural development
approach and strategy for horticultural crops in Ethiopia.
o Teacher: form small groups, facilitate the discussion,
o Student: be in a small group, make discussion on a topic, and present the
discussion to other groups

 Practical Session Topic 8: Problems and Potentials of Ethiopian Agriculture (Ch 13)
Activity 8: Reviewing Problems and Potentials of Ethiopian Agriculture
o Teacher: Give hint about the existing situation of Ethiopian agriculture with
specific to horticulture
o Student: conduct an individual review on problems and positional with practical
examples. Report your review result with maximum of two pages and submit it to
your instructor.

 Practical Session Topic 9: Extension Programme planning, Monitoring and

Evaluation (Ch 15&16)
Activity 9: Preparing a logical framework on selected horticultural crop production to be
submitted within 7 days
o Teacher: Form a peer-group consisting of 5 students, provide the logical
framework assignment, brief how to prepare logical framework analysis.
o Student: Students; please follow the instruction given by your instructor

 Practical Session Topic 10: Extension Teaching Methods (Ch 17)

Activity 10: Simulation exercises in Extension teaching methods
Activity 10a: Individual extension method simulation `
o Teacher: select two students and order them to simulate individual extension
method (eg. Farm and home visit, farmer’s call, office call, etc)
o Student: Please simulate as a farmer and agricultural extension agent with a
selected topic on horticultural crops
Activity 10b: Group extension method simulation `
o Teacher: select one students as agricultural extension agent and three female and
two male students as farmers and order them to simulate group extension method
(eg. method demonstration on how to plant selected horticultural crop in row, etc)
o Student: Please simulate as farmers and agricultural extension agent with a
selected topic on horticultural crops
Activity 10c: Mass extension method simulation in Audio Visual room
o Teacher: select one student as agricultural extension journalist and assume the
existence of very large number of students as farmers and order the extension
journalist to simulate mass extension method (eg. Agricultural radio and TV
program; farm publication, to harvest selected horticultural crop on time before
infestation, etc)

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 o Student: Please simulate ad agricultural extension journalist with a selected topic
on horticultural crops

REFERENCES

1. Australian Aid (AUAID), International Strategy for Disaster Reduction (ISDM) and
Deutsche GesellschaftfürTechnischeZusammenarbeit (GTZ). 2006. Mainstreaming
Disaster Risk Reduction in to Development Policy, Planning and Implementation in
Asia: A programme of Asian Disaster Preparedness Center (ADPC). KlongLuang,
Thailand: Asian Disaster Preparedness Center (ADPC) (Available online)

2. Bekele, T.2004. Comparative Agricultural Extension: An Introductory Text.

3. Benor, D. and J.Q. Harrison.1977. Agricultural Extension: The Training and Visit
System. World Bank, Washington, D.C., USA.

4. Benor, D. and M. Baxter.1984. Training and Visit Extension. World Bank, Washington,
D.C., USA.

5. Cherinet, H. and Mulugeta E. 2003. A Profile on Gender Relations: Towards Gender

Equality in Ethiopia. Stockholm: Swedish International Development Cooperation Agency
(SIDA). (Available online).

6. Calhoun,C.,Light,D.,Keller,S.,Harper,D.1998. Understanding Sociology. Ohio:

Glencoe/McGraw- Hill.

7. Cherinet, H. and Mulugeta E. 2003. A Profile on Gender Relations: Towards Gender

Equality in Ethiopia. Stockholm: Swedish International Development Cooperation Agency
(SIDA). (Available online)

8. Excerpts from ECB3 Ethiopia: Pilot Studies in Disaster Risk Reduction Practices and
Lessons. P.3. Available from:
http://www.ecbproject.org/publications/ECB3/Excerpts_from_ECB3_Ethiopia_DRR_Pil
ot _Projects.pdf

9. Hebding,D.E. and Glick,L. 1996. Introduction to Sociology: A Text With Readings. Fifth
Edition. United States of America: McGraw-Hill,Inc.

10. Inkeles, A.2004. What is Sociology? An Introduction to the Discipline and Profession.
New Delhi: Printice Hall of India Private Limited.

11. Jha,M. 2004. An Introduction to Social Anthropology. Second Revised Edition. VIKAS
PU.

12. Ogato,Gemechu Shale.2008. Assessment of Gender Roles in Crop Production and

Management Practices in Ambo District, Ethiopia. Master Thesis. Brussels: Free
223
 University of Brussels,Belgium. Ogato,Gemechu Shale.2008. Assessment of Gender
Roles in Crop Production and Management Practices in Ambo District, Ethiopia. Master
Thesis. Brussels: Free University of Brussels, Belgium.

13. OgatoGemechu Shale., Boon E.K and Subramani J. 2009. Gender Roles in Crop
Production and Management Practices: A Case Study of Three Rural Communities in
Ambo District, Ethiopia. Journal of Human Ecology, 27(1): 1-20 (2009). (Available
online)

14. OgatoGemechu Shale., Boon E.K and Subramani J. 2009. Improving Access to
Productive Resources and Agricultural Services through Gender Empowerment: A Case
Study of Three Rural Communities in Ambo District, Ethiopia. Journal of Human
Ecology, 27(2): 85- 100 (2009). (Available online)

15. Ogato Gemechu Shale. 2011. Gendered Knowledge and innovation in Crop Production
and Management Practices: A Case Study of Three Rural Communities in Ambo District,
Ethiopia. Journal of Research in Gender and Peace, 2011. (Available online)

16. Schaefer,R.T. 2005. Sociology. Ninth Edition. New York: The McGraw Hill Companies.

17. Swanson, B.E. (Ed.).1984. Agricultural extension: A reference manual. Rome: FAO.

18. Tiruneh, A., Tesfaye T., Wilfred, M., and Verkuiji H. 2001. Gender Differentials in
Agricultural Production and Decision-Making among Smallholders in Ada, Lume, and
Gimbichu Woredas of the Central Highlands of Ethiopia. Mexico: International Maize
and Wheat Improvement Center (CIMMYT). (Available online)

19. United Nations (UN). 2005. Focus on Ethiopia. Summary of Assessments and Appeals:
Strengthening Non-Food Emergency Responses in Ethiopia. P.2. Available from:

http://www.reliefweb.int/library/documents/2005/unct-eth-30sep.pdf

20. United Nations secretariat of the International Strategy for Disaster Reduction
(UN/ISDR). 2007. Drought Risk Reduction Framework and Practices: Contributing to
the Implementation of the Hyogo Framework for Action. Geneva: UN/ISDR. (Available
online)

21. Van den Ban, A.W. and Hawkins, H.S. 1985. Agricultural Extension, Longman
Scientific and Technical, USA, New York.

22. Van Den Ban, A.W, and Hawkins, H. S.1988. Agricultural extension. New York:
Longman Scientific and Technical, p. 268-271.

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COURSE TITLE: MARKETING OF HORTICULTURAL CROPS

COURSE CODE: HORT 452

COURSE CREDIT HOURS:2(1+1)

PREREQUISITES: NONE

COURSE DESCRIPTION

This course covers the principal characteristics of horticultural markets and difference to other
marketing systems. Characteristics and features of horticultural products and their marketing
problems, approaches to horticultural marketing problems. An advanced study of modern
techniques in the marketing of fruits, vegetables and ornamentals, demographic and purchase
trends of perishable horticultural commodities. Market segmentation and product targeting,
distribution, market channel for horticultural crops, marketing margins, wholesaler and
middlemen, branding and packaging, advertising and promotion. Lectures, discussion periods
and research reports are supplemented by field trips to various types of retail and wholesale
facilities for marketing of processed and fresh market products as well as floral and landscaping
operations.

COURSE OBJECTIVES

At the completion of this course

 Explain the concept of supply and demand, in a specified horticultural context

 The student be able to understand the various marketing challenges faced by farmers or
any other producers involved in horticultural activities and propose solutions to their
problems.

 Understand the unique nature of horticultural marketing

 Define the role of consumers, farmers/producers, channel members and government in

horticultural marketing.

 Analyze the marketing of a specific, successful product or service, in the horticultural

industry

COURSE OUTLINE

Chapter One: An overview of Marketing (8hrs)

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  What is marketing?

 Social definition

 Managerial definition

 Core concepts of marketing

 Wants, Needs and Demands

 Products (services ,idea etc)

 Value and satisfaction

 Exchange and transaction,

 Orientations towards the market place (Philosophies of marketing)

 The production concept

 The product concept

 The selling/sales concept

 The marketing concept

 The societal marketing concept

Chapter Two: An Overview of Horticulture Marketing (8hrs)

 What is Horticulture?

 What is Horticultural marketing?

 How can improve marketing help Producers?

 Strengths and weakness of small and large farms

 What is the role of marketing?

 Marketing and the rural economy

 Marketing and consumers

 factors that affect profitability

 marketing extension tasks

 Crop selection and production techniques

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  Improve sales and achieve better prices

 Reducing costs and losses

 Cost of production calculations

 Price forecasts

 Diagnoses of marketing problems

Chapter Three: Demand and Supply of Horticultural Products (8hrs)

 Demand and supply Equilibrium

 Determinants of demand and supply

 Price elasticity of Demand

 Determinants of price elasticity of demand

 Price discrimination

 Price ceiling and floors

 The impact of supply and demand in Horticultural product

 Short-term price fluctuations

 Seasonal price changes

 Long-term price changes

Chapter Four: Producing for the Market

 Adapting Production to Market Needs

 Pre-production issues and production planning

 Creating market and business linkages

 Production costs, gross margin per acre and break-even cost for cucumbers

o Selection of a range of crops

 Farm investments

 Input supply

 Finance and credit

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  Transport

REFERENCES

1. Agricultural Marketing in Africa, FAO Agricultural Services Bullction 106, rome.

2. Agricultural Marketing in Africa, FAO Agricultural Services Bullction 106, rome.

Department of Horticulture, College of Agriculture, University of Philippines, Laguna,
Philippines

3. Attooe, E.(1994), the Restructuring of the Agricultural Marketing Parastatals of

Zimbabwe under the public Enterprise Reform Program (1991-1995),Food and
Agriculture Organization.

4. HARRIS, S.R. 1986. Improvements of post-harvest fresh fruits and vegetables handling
manual.

5. KADER, A. et al. 1985. Post-harvest technology of horticultural crops. Cooperative

extension, University of California. Special publication 3311.

6. Scarborough, v. and Kydd, J.(1992), Economic Analysis of Agricultural Markets:A

7. Manual. Chatham, UK, Natural Resource Institute, P.140.

COURSE TITLE: FARM MANAGEMENT

COURSE CODE: HORT462

COURSE CREDIT: 2(2+0)

PREREQUISITES: ECONOMICS

COURSE DESCRIPTION

Definitions and concepts of farm management, objectives and characteristics of farm

management, Relationships of farm management with other sciences; farm management
problems and decisions making, identification of farm resources and their management factors
of production, input output relationship to determine profit (factor - product relationships, factor
- factor relationships, product-product relationships) production and costs; farm planning and
budgeting, farm business analysis, principles of farm accounting and record keeping (Balance
Sheet, Income statement, financial and economic business analysis), risk and uncertainty
analysis, coping strategies and management of important farm resources.

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COURSE OBJECTIVES

At the end of this module unit, students will be able to;

 Define the concepts and scope of farm management

 Explain the objectives of farm management

 Discuss decision machining in farm management

 Identify basic function of farm management

 Describe the major production relationships

 Discuss farm planning and its procedure

 Distinguish different types of budgeting techniques

 Describe the major techniques of analyzing farm business

 Explain concepts of risk and uncertainty in agriculture

 Enumerate sources of risk and uncertainty

 Identify and explain methods of managing risks

COURSE OUTLINE

Chapter 1. Introduction (4hrs)

1.1 Definitions, principles and concepts of farm management
1.2 Why we study farm management?
1.3 Nature and characteristics of farm management
1.4 Farm management problems in developing countries

Chapter 2. Production Relationships (6hrs)

2.1 Production resources
2.2 Production functions
2.3 Factor-product relationships
2.4 Factor-factor relationships
2.5 Product-product relationships

Chapter 3. Economic principles applied in farm management (6hrs)

3.1 The principle of variable proportion
3.2 The principle of cost

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 3.3 The principle of equimarginal returns

Chapter 4. Farm Planning and Budgeting (6hrs)

4.1 Farm planning
4.1.1 What is farm planning?
4.1.2 Objectives of farm planning
4.1.3 Features of a good farm plan
4.1.4 Basic steps in farm planning
4.2 Farm budgeting
4.2.1 What is farm budgeting?
4.2.2 Types of budgeting and their analysis
Chapter 5. Farm Resources Management (4hrs)
5.1 Farm land management
5.2 Farm labor management
5.3 Farm machinery management
5.4 Livestock management
5.5 Farm building management
Chapter 6. Farm Business Analysis (6hrs)
6.1 Purpose of farm records
6.2 Kinds of farm records
6.3 Valuation of farm assets
6.4 Methods of computing depreciation
6.5 The income and net worth statement
6.6 The balance sheet and its analysis
6.7 Income statement and its analysis
6.8 Whole farm business analysis

REFERENCES
1. Bochlic and Eidman (1984), Farm Management, John Wiley and Sons, New York.

2. Bradford, L.A. and Johnson (1953), Farm management Analysis, John Wiley and Sons,
New York.

3. Efferson, J. Norman (1953). Principles of Farm Management.

4. Ronald D. Kay, et al. (2008). Farm Management, McGraw-Hill Press, 6th edition,
Singapore.

5. Kadlec, John E., (1985). Farm Management. Prentice Hall, Inc., Englewood Cliffs, New
Jersey.

6. Kay, (1986). Farm Management. Planning Control and Implementation, 2nd Edition,

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 7. McGraw-Hill Book Company.

COURSE TITLE: SENIOR RESEARCH PROJECT

COURSE CODE: HORT472

CREDIT HOURS: 2 (0+2)

PREREQUISITE: SENIOR RESEARCH PROPOSAL

Course description

Based on the approved proposal in the first semester students will conduct the experiment
according to the action plan indicated on the proposal. Students will collect necessary data,
analyze the data and interpret the result. Under the guidance of the supervisor the student will
write the full thesis report. If possible the same advisor should be assigned for the proposal as
well as the senior research project since one is the continuity of the other. After getting approval
from the advisor the students will submit the thesis to the course coordinator. The course
coordinator assigns the evaluators and arranges the program for the students to present and
defend their thesis work. Finally the students will be graded based on the evaluation made during
the experimentation, presentation and paper evaluation periods.

COURSE TITLE: FOOD SAFETY, QUALITY AND PROCESSING OF

HORTICULTURAL PRODUCES

COURSE CODE: HORT482

CREDIT HOURS: 2(1+1)

PREREQUISITE: PRODUCTION COURSES (FRUITS; VEGETABLES; ROOTS &

TUBERS; SPICES, HERBS AND MEDICINAL PLANTS)

COURSE DESCRIPTION

Part 1: Food quality and safety

Introduction (Definition of food quality and food safety); Quality attributes of fruits and
vegetables; Rating scales (Overall visual quality of produce, produce defects, physical damage
of produce); Food safety priorities; Sources of potential contamination; Safety and Quality
Assurance and Management Systems in Food Industry: Obligatory (Good agricultural practices
(GAPs), Good manufacturing practices (GMPs), Hazard analysis and critical control point
(HACCP) system; Voluntary (ISO-9000, ISO-14000)

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Part 2: Processing of horticultural produces

Introduction to processing and preservation (importance and definitions); Present status and
future prospects of processing and preservation of fruits and vegetables in Ethiopia;
Deterioration factors (enzymatic, chemical, physical and biological) and their control; Methods
of preservation of fruits and vegetables (physical, chemical, biochemical and combinations
thereof); Products (fruit preserves, beverages, non-fermented juices, tomato products etc.)

COURSE OUTLINE

Part 1: Food quality and safety

Chapter 1: Introduction (Definition of food quality and food safety) (1hr)

Chapter 2: Quality attributes of fruits and vegetables(1hr)

Chapter 3: Rating scales (Overall visual quality of produce, produce defects, physical damage

of produce) (1hr)

Chapter 4: Food safety priorities; (2hr)

Chapter 5: Sources of potential contamination(1hr)

Chapter 6: Safety and Quality Assurance and Management Systems in Food Industry(4hr)
Obligatory (Good agricultural practices (GAPs), Good manufacturing practices
(GMPs), Hazard analysis and critical control point (HACCP) system; Voluntary
(ISO-9000, ISO-14000)

Part 2: Processing of horticultural produces

Chapter 1: Introduction to processing and preservation (importance and definitions);

Chapter 2: Present status and future prospects of processing and preservation of fruits and

vegetables in Ethiopia;

Chapter 3: Deterioration factors (enzymatic, chemical, physical, and biological) and their

control

Chapter 4: Methods of preservation of fruits and vegetables (physical, chemical,

biochemical and combinations thereof);

Chapter 5: Products (fruit preserves, beverages, non-fermented juices, tomato products etc.)
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Practical sessions

 Developing a HACCP plan (1 project)

 Preparation of fruit beverages (1 lab)
 Processing of roots and tubers (2 labs)
 Dehydration of fruits and vegetables (1 lab)
 Preparation of tomato products (2 labs)
 Preparation of jelly, jam, and marmalades (1 lab)
 Pickling of fruits and vegetables (1 lab)

REFERENCES

1. Bryan, F.L. (2000): Hazard Analysis Critical Control Point Evaluations A Guide to
Identifying Hazards and Assessing Risks Associated with Food Preparation and Storage.
World Health Organization, Geneva.
2. Early, R. (2005): Guide to Quality Management Systems for the Food Industry, Blackie,
Academic and professional, London.
3. Gould, W.A and Gould, R.W. (2006). Total Quality Assurance for the Food Industries,
CTI Publications Inc. Baltimore.
4. Ramaswamy, H. S and Marcotte, M. (2009). Food Processing: Principles and
Applications, CRC Press
5. UNIDO (2004). Small-scale Fruit and Vegetable Processing and Products Production
methods, equipment and quality assurance practices. Vienna, Austria.
6. FAO (1995). Fruit and vegetable processing. Rome, Italy

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8.0 PROGRAM QUALITY ASSURANCE POLICY/MECHANISMS

8.1. Teaching/Learning and course assessment methods

The teaching-learning process of the program will be carried out through classroom lectures,
group discussions and presentation, term paper presentations, laboratory practices, software
based trainings and practices, visits/field trips, seminar presentations and case studies depending
on the nature of the course. In each of the courses in the program, at least 30% of the course
evaluation should be based on combination of the assessments modalities described above.
Written exams/tests (mid-term exams, final exams) on underpinning knowledge can also be
given as part of the assessment. Host departments in each university shall also employ
appropriate teaching, learning and assessment methods to ensure effective implementation of the
program as per their respective academic policy and legislations.

The redesigned curriculum (a four years BSc) responds to the growing demands of the country
through deeper learning that promote concept-based and competency-driven approaches
including the following key points:
 Various professional and basic courses, laboratory exercises and field visits to different
institutions and agroecologies
 Seminar prepared and presented by each student on specific topic related to horticultural
agronomy, horticultural breeding, protection and soil fertility management under the
supervision of instructors in the department
 Practical field attachment where students will be exposed to practical skills about two
months in different development & research organizations.
 Senior research project where students work on selected problems on horticultural
agronomy, horticultural breeding and protection and soil fertility management. The
project includes research proposal writing based on problem identification procedures,
research execution, data generation, analysis and interpretation followed by a scientific
report writing and presentation.

8.2. Quality Assurance and Program Evaluation

Quality assurance entails the systematic, structured and continuous attention given to the
maintenance and improvement of the quality of the program. It is a measure of the value of what
we do and the system of benchmarks that we use to make sure those standards are maintained
and improved where possible on a continuous basis. Quality assurance aims to meet and keep to
accepted standards of excellence, and is essential to maintain the reputation of the institution that
hosts the program in general and the department in particular.

Generally, quality is assured through various mechanisms including having well qualified
teaching staff in terms of the mix of qualifications and experience. In addition, the quality of
teaching can be assured through making available suitable reference books and text books,
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teaching materials, laboratory manuals, better laboratory facilities, access to internet and
computer services.
Regular evaluation will take place to evaluate the quality of the course content and the teaching
staff and to see what needs to be revised or improved. In the near future alumni and stakeholders
from the labor market shall take part and participate as well.

9. RESOURCES REQUIRED

9.1 Facilities
In order to implement the program relevant literature collections, laboratories, teaching and
research staffs should be at the required level to implement the proposed undergraduate program.
The physical facilities needed to implement the program include smart class rooms, modern
library, laboratories, student dormitories, staff residences, workshops, farm stores, etc.
Laboratories for Plant Physiology, Post-harvest Technology, Agronomy, Tissue Culture/
Biotechnology, Entomology and Plant Pathology/Microbiology should be in place for the
program implementation. To keep abreast of the technology of the state-of-the-art, the program
needs sufficient number of computers and internet facility. Furthermore, sufficient land for
research, demonstration, production of major horticultural crops is required.

9.2 Human resources

Qualified staff specialized in various disciplines who are very dedicated for institutional
development and above all, staff who are well equipped with knowledge and skill in their
respective disciplines should be available. The presence of core staff at M.Sc. and Ph.D. level
indicates that the college/school is capable enough to offer B.Sc. in Horticulture. Furthermore, a
number of staff members (critical mass) of the college/school should be trained in the most
relevant disciplines of Horticulture (see below Table) and should therefore be available at the
college/school to run the proposed program.

Table-1. Staff professional mix required to run and implement the program effectively
Sr # Stream Qualification Position Number
1 Horticulture MSc and above Lecturer and above The number
2 Protection MSc and above Lecturer and above depends on the
3 Agronomy MSc and above Lecturer and above number of
4 Soil science MSc and above Lecturer and above students enrolled
5 Plant breeding MSc and above Lecturer and above every year
6 Pomologist MSc and above Lecturer and above
7 Agribusiness MSc and above Lecturer and above

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