MASLINARSTVO I ULJARSTVO

After passing the exam, the student should: Know the history of olive growing, the distribution and importance of olives in the world and our country; Can describe the ways of growing olives and the basic requirements of olives according to environmental conditions; He can explain the method of raising olive trees and the application of agrotechnical measures, propagation, pruning, the specifics of harvesting; He can use the descriptor to describe varieties feature, to assess the degree of ripeness of the fruit and determine the moment of harvesting; Knows the factors that affect the quality of olive oil, and the olive fruit processing process; It can recognize quality olive oil and distinguish oil with a negative attribute (flaw); Knows the factors that influence and the conditions necessary for the preservation of olive oil; Knows the principle of forming a panel and evaluating the quality of olive oil; He is qualified for teamwork, critical thinking, knowledge presentation and teaching evaluation.