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 |