Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FERMENTED and DISTILLED BEVERAGES | - | Spring Semester | 0+4 | 2 | 3 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Göksenin DEMİRBAŞ, Lect. Yüksel YILMAZ |
| Assistant(s) | |
| Aim | Information about fermented and distilled beverages. In the training, participants will be given detailed theoretical information on how these beverages are made, their matches with food, etc. |
| Course Content | This course contains; Explanation of the course plan, purpose and content. WINE - Basic knowledge - How is Wine Made? - Wine Tasting, MATCHING WINE & FOOD CREATING WINE LIST SERVING WINE, STORAGE OF WINE WINE as BUSSINES SUPERSTITIONS ABOUT WINE WINE GRAPES VARIETIES,WINE PRODUCING COUNTRIES - France - Italy,SPAIN USA GERMANY,TURKEY AUSTRALIA CHILE VE ARGENTINA,PORTUGAL SOUTH AFRİCA NEW ZEALAND,Midterm Exam,-Champagne & Sparkling Wines - Sweet Wines - Fortified Wines,- Sherry - Port Wine - Madeira,BEER, DISTILLED BEVERAGES HOW TO MAKE DITILLATION - Whisky - Vodka - Tequila,- Gin - Raki - Cognac - Other liqueurs,Food and Beverage Pairing. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Food & Beverage match | 6, 8, 9 | A |
| Which beverage how to serve? | 6, 8, 9 | A |
| Identify fermented and distilled beverages. | 6, 8, 9 | A |
| Teaching Methods: | 6: Experiential Learning, 8: Flipped Classroom Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Explanation of the course plan, purpose and content. WINE - Basic knowledge - How is Wine Made? - Wine Tasting | |
| 2 | MATCHING WINE & FOOD CREATING WINE LIST SERVING WINE | |
| 3 | STORAGE OF WINE WINE as BUSSINES SUPERSTITIONS ABOUT WINE WINE GRAPES VARIETIES | |
| 4 | WINE PRODUCING COUNTRIES - France - Italy | |
| 5 | SPAIN USA GERMANY | |
| 6 | TURKEY AUSTRALIA CHILE VE ARGENTINA | |
| 7 | PORTUGAL SOUTH AFRİCA NEW ZEALAND | |
| 8 | Midterm Exam | |
| 9 | -Champagne & Sparkling Wines - Sweet Wines - Fortified Wines | |
| 10 | - Sherry - Port Wine - Madeira | |
| 11 | BEER | |
| 12 | DISTILLED BEVERAGES HOW TO MAKE DITILLATION - Whisky - Vodka - Tequila | |
| 13 | - Gin - Raki - Cognac - Other liqueurs | |
| 14 | Food and Beverage Pairing |
| Resources |
| Provided by the lecturer |
| 478 Şaraplık Üzüm (yazan Göksenin Demirbaş) Garson – Waiter (yazan Göksenin Demirbaş) |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | |||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | |||||
| 4 | Develops creative menus using new technologies and production methods | X | |||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | X | ||||||
| 7 | |||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | |||||||
| 10 | |||||||
| 11 | |||||||
| 12 | |||||||
| 13 | X | ||||||
| 14 | |||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 20 | |
| Rate of Final Exam to Success | 80 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 15 | 3 | 45 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 6 | 2 | 12 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 2 | 5 | 10 | |||
| General Exam | 5 | 2 | 10 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 77 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(77/30) | 3 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FERMENTED and DISTILLED BEVERAGES | - | Spring Semester | 0+4 | 2 | 3 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Göksenin DEMİRBAŞ, Lect. Yüksel YILMAZ |
| Assistant(s) | |
| Aim | Information about fermented and distilled beverages. In the training, participants will be given detailed theoretical information on how these beverages are made, their matches with food, etc. |
| Course Content | This course contains; Explanation of the course plan, purpose and content. WINE - Basic knowledge - How is Wine Made? - Wine Tasting, MATCHING WINE & FOOD CREATING WINE LIST SERVING WINE, STORAGE OF WINE WINE as BUSSINES SUPERSTITIONS ABOUT WINE WINE GRAPES VARIETIES,WINE PRODUCING COUNTRIES - France - Italy,SPAIN USA GERMANY,TURKEY AUSTRALIA CHILE VE ARGENTINA,PORTUGAL SOUTH AFRİCA NEW ZEALAND,Midterm Exam,-Champagne & Sparkling Wines - Sweet Wines - Fortified Wines,- Sherry - Port Wine - Madeira,BEER, DISTILLED BEVERAGES HOW TO MAKE DITILLATION - Whisky - Vodka - Tequila,- Gin - Raki - Cognac - Other liqueurs,Food and Beverage Pairing. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Food & Beverage match | 6, 8, 9 | A |
| Which beverage how to serve? | 6, 8, 9 | A |
| Identify fermented and distilled beverages. | 6, 8, 9 | A |
| Teaching Methods: | 6: Experiential Learning, 8: Flipped Classroom Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Explanation of the course plan, purpose and content. WINE - Basic knowledge - How is Wine Made? - Wine Tasting | |
| 2 | MATCHING WINE & FOOD CREATING WINE LIST SERVING WINE | |
| 3 | STORAGE OF WINE WINE as BUSSINES SUPERSTITIONS ABOUT WINE WINE GRAPES VARIETIES | |
| 4 | WINE PRODUCING COUNTRIES - France - Italy | |
| 5 | SPAIN USA GERMANY | |
| 6 | TURKEY AUSTRALIA CHILE VE ARGENTINA | |
| 7 | PORTUGAL SOUTH AFRİCA NEW ZEALAND | |
| 8 | Midterm Exam | |
| 9 | -Champagne & Sparkling Wines - Sweet Wines - Fortified Wines | |
| 10 | - Sherry - Port Wine - Madeira | |
| 11 | BEER | |
| 12 | DISTILLED BEVERAGES HOW TO MAKE DITILLATION - Whisky - Vodka - Tequila | |
| 13 | - Gin - Raki - Cognac - Other liqueurs | |
| 14 | Food and Beverage Pairing |
| Resources |
| Provided by the lecturer |
| 478 Şaraplık Üzüm (yazan Göksenin Demirbaş) Garson – Waiter (yazan Göksenin Demirbaş) |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | |||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | |||||
| 4 | Develops creative menus using new technologies and production methods | X | |||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | X | ||||||
| 7 | |||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | |||||||
| 10 | |||||||
| 11 | |||||||
| 12 | |||||||
| 13 | X | ||||||
| 14 | |||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 20 | |
| Rate of Final Exam to Success | 80 | |
| Total | 100 | |