University of Liege | Version française
Academic year 2014-2015Value date : 12/05/2015
FORE0025-1  Sylvicultural expertise

Duration :  14h Th, 4h Pr, 18h AUTR
Number of credits :  
Master in Forests and natural Areas Engineering, Professional Focus, 1st year2
Lecturer :  Hugues Claessens
Language(s) of instruction :  
French language
Organisation and examination :  
Teaching in the second semester
Course contents :  
In-depth analysis of major species of Wallonia (Southern Belgium)
Study cases : sessile and pedunculate oaks, Douglas fir, Larches, Scott and Laricio Pines.
Forest Stand expertise : dendrometric and autecologic analysis, interpretations for silviculture.
Learning outcomes of the course :  
The students will be able to analyse the différents aspects of forest stands (forest mensuration, wood quality, economic value, ecosystemic services, autecology,...) to perform adapted silvicultural guidelines.
They will also acquire an in-depth knowledge in silviculture of the main forest species of the temperate zone of Europe.
Prerequisites and co-requisites/ Recommended optional programme components :  
Good knowledge in silviculture, site analysis, autecology, forest economics, forest measurement (FORE0001-2, FORE004-3, FORE0008-2, FORE0021-2, FORE0022-3, ECON2255-3)
Planned learning activities and teaching methods :  
Lectures Field trips Expertise (team working)
Mode of delivery (face-to-face ; distance-learning) :  
Face-to-face
Recommended or required readings :  
Lecture notes
Recommended: Silviculture books presented during the course. Boudru, M. (1986) - Forêts et sylviculture : sylviculture appliquée. Les Presses Agronomiques de Gembloux.
Assessment methods and criteria :  
Field trip report Expertise report Oral examination
Work placement(s) :  
Organizational remarks :  
Included in the module "Silviculture", using the skills developped in the other course of the module (GF0008-2).
Organized in close collaboration with the module "Nature and Landscape Management", including a two week field workshop.
Contacts :  



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