Course code
Qualifications are made up of courses. Some universities call these papers. Each course is numbered using six digits.
Level
The fourth number of the course code shows the level of the course. For example, in course 219206, the fourth number is a 2, so it is a 200-level course (usually studied in the second year of full-time study).
Credits
Each course is worth a number of credits. You combine courses (credits) to meet the total number of credits needed for your qualification.
Subject
Course planning information
Course notes
To pass the course, students must complete and submit all assessment items. A minimum of 45% in the final examination must be achieved to gain a full pass in the course.
Expected prior learning
In order to be successful in this course, it is recommended that students will have passed first year biology and chemistry courses (e.g., 162.101, 123.104). Students are also recommended to take on of the courses Plant Biology (120.101) or Plants for Agriculture and Horticulture (119.120), which provide an excellent background.
General progression requirements
You must complete at least 45 credits from 100-level before enrolling in 200-level courses.Learning outcomes
What you will learn. Knowledge, skills and attitudes you’ll be able to show as a result of successfully finishing this course.
- 1 Describe the botanical origins of important sources of food, medicine, beverages, fibres, dyes, and spices.
- 2 Explain the process of plant domestication and the role and relevance of genetic diversity in this process.
- 3 Explain and critically discuss the impact of cultural associations, geographic origins, and global spread of economically important plants, especially as related to Maori culture and New Zealand.
- 4 Compare the physiological effects that active plant compounds have on the human body.
- 5 Evaluate primary scientific literature and prepare a written report on the use of an economically important plant.
Learning outcomes can change before the start of the semester you are studying the course in.
Assessments
| Assessment | Learning outcomes assessed | Weighting |
|---|---|---|
| Test | 1 2 3 4 | 10% |
| Test | 1 2 3 | 20% |
| Written Assignment | 1 2 3 4 5 | 20% |
| Exam (centrally scheduled) | 1 2 3 4 | 50% |
Assessment weightings can change up to the start of the semester the course is delivered in.
You may need to take more assessments depending on where, how, and when you choose to take this course.
Explanation of assessment types
- Computer programmes
- Computer animation and screening, design, programming, models and other computer work.
- Creative compositions
- Animations, films, models, textiles, websites, and other compositions.
- Exam College or GRS-based (not centrally scheduled)
- An exam scheduled by a college or the Graduate Research School (GRS). The exam could be online, oral, field, practical skills, written exams or another format.
- Exam (centrally scheduled)
- An exam scheduled by Assessment Services (centrally) – you’ll usually be told when and where the exam is through the student portal.
- Oral or performance or presentation
- Debates, demonstrations, exhibitions, interviews, oral proposals, role play, speech and other performances or presentations.
- Participation
- You may be assessed on your participation in activities such as online fora, laboratories, debates, tutorials, exercises, seminars, and so on.
- Portfolio
- Creative, learning, online, narrative, photographic, written, and other portfolios.
- Practical or placement
- Field trips, field work, placements, seminars, workshops, voluntary work, and other activities.
- Simulation
- Technology-based or experience-based simulations.
- Test
- Laboratory, online, multi-choice, short answer, spoken, and other tests – arranged by the school.
- Written assignment
- Essays, group or individual projects, proposals, reports, reviews, writing exercises, and other written assignments.
Textbooks needed
Textbooks can change. We recommend you wait until at least seven weeks before the semester starts to buy your textbooks.
Compulsory
PLANTS IN OUR WORLD: ECONOMIC BOTANY
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