Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| COFFEE CULTURE and PRODUCTION TECHNIQUES | - | Fall Semester | 1+2 | 2 | 5 |
| 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. Beyazıt Danyal İNAL |
| Assistant(s) | |
| Aim | It is to examine the history, culture, production and consumption of Coffee, which is very quickly integrated into life in the world. It is to determine its place in our lives in the production and consumption section. It is to practice the art of “barista” between the production and the end consumer. |
| Course Content | This course contains; What is coffee? Coffee History, Coffee in the Ottoman Empire, The Arrival of Coffee in Europe,What is coffee fruit and trees? What are the types of coffee? (Arabica/Robusta/ Civet) What are the differences between species?,Journey of coffee beans, Roasting types of coffee beans, Yore information and differences of coffees., Stage of coffee after roasting, The journey of coffee to the cup, Grinding, brewing and consumption of coffee.,Coffee brewing methods, Turkish Coffee and Espresso, 3rd generation brews , Types of coffee and standard measures of coffee in the world, Coffee, milk, proportions etc. ,Coffee culture, Coffee consumption, Benefits and harm thresholds of coffee,Midterm Exam,Applied coffee production, Brewing methods of coffee (Lesson tour will be held.), Applied coffee roasting training. (It will be done as a course trip.) ,2nd generation, 3rd generation and new trends in coffee, 4th generation coffee shops and businesses, What should world-class coffee be like? World class coffee etiquette and cultures. ,Applied coffee production, Applied barista graphics and subtleties, Detailed barista training (Professional Techniques) (It will be done as a practical course.) , Applied coffee, milk and Latte Art training at the beginner level. (It will be done as a practical course.) ,Final Exam. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Designs the rising coffee culture as gastronomic art. | 16, 6, 8, 9 | A, H |
| Summarizes the journey of coffee from history to the present. | 16, 6, 8, 9 | A, H |
| He/She has a refined taste in coffee and measures its distinction. | 16, 6, 8, 9 | A, H |
| Formulates professional techniques in the production of coffee | 16, 6, 8, 9 | A, H |
| Produces barista skills practically. | 16, 6, 8, 9 | A, H |
| Evaluates the place of coffee in human health, its benefits and harms. | 16, 6, 8, 9 | A, H |
| Teaching Methods: | 16: Question - Answer Technique, 6: Experiential Learning, 8: Flipped Classroom Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, H: Performance Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | What is coffee? Coffee History, Coffee in the Ottoman Empire, The Arrival of Coffee in Europe | |
| 2 | What is coffee fruit and trees? What are the types of coffee? (Arabica/Robusta/ Civet) What are the differences between species? | |
| 3 | Journey of coffee beans, Roasting types of coffee beans, Yore information and differences of coffees. | |
| 4 | Stage of coffee after roasting, The journey of coffee to the cup, Grinding, brewing and consumption of coffee. | |
| 5 | Coffee brewing methods, Turkish Coffee and Espresso, 3rd generation brews | |
| 6 | Types of coffee and standard measures of coffee in the world, Coffee, milk, proportions etc. | |
| 7 | Coffee culture, Coffee consumption, Benefits and harm thresholds of coffee | |
| 8 | Midterm Exam | |
| 9 | Applied coffee production, Brewing methods of coffee (Lesson tour will be held.) | |
| 10 | Applied coffee roasting training. (It will be done as a course trip.) | |
| 11 | 2nd generation, 3rd generation and new trends in coffee, 4th generation coffee shops and businesses, What should world-class coffee be like? World class coffee etiquette and cultures. | |
| 12 | Applied coffee production, Applied barista graphics and subtleties | |
| 13 | Detailed barista training (Professional Techniques) (It will be done as a practical course.) | |
| 14 | Applied coffee, milk and Latte Art training at the beginner level. (It will be done as a practical course.) | |
| 15 | Final Exam |
| Resources |
| It will be provided by the instructor. |
| • Cenk Girginol – Kahve: Topraktan Fincana • Cenk Girginol – Ahde Vefa: Bir Türk Kahvesi Hikayesi • The Barista Book – Hıroshı Sawada |
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. | ||||||
| 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. | ||||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | ||||||
| 4 | Develops creative menus using new technologies and production methods | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | |||||||
| 7 | |||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | |||||||
| 10 | |||||||
| 11 | |||||||
| 12 | |||||||
| 13 | |||||||
| 14 | |||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 0 | 0 | 0 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 0 | 0 | 0 | |||
| General Exam | 0 | 0 | 0 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 0 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(0/30) | 0 | |||||
| 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 |
|---|---|---|---|---|---|
| COFFEE CULTURE and PRODUCTION TECHNIQUES | - | Fall Semester | 1+2 | 2 | 5 |
| 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. Beyazıt Danyal İNAL |
| Assistant(s) | |
| Aim | It is to examine the history, culture, production and consumption of Coffee, which is very quickly integrated into life in the world. It is to determine its place in our lives in the production and consumption section. It is to practice the art of “barista” between the production and the end consumer. |
| Course Content | This course contains; What is coffee? Coffee History, Coffee in the Ottoman Empire, The Arrival of Coffee in Europe,What is coffee fruit and trees? What are the types of coffee? (Arabica/Robusta/ Civet) What are the differences between species?,Journey of coffee beans, Roasting types of coffee beans, Yore information and differences of coffees., Stage of coffee after roasting, The journey of coffee to the cup, Grinding, brewing and consumption of coffee.,Coffee brewing methods, Turkish Coffee and Espresso, 3rd generation brews , Types of coffee and standard measures of coffee in the world, Coffee, milk, proportions etc. ,Coffee culture, Coffee consumption, Benefits and harm thresholds of coffee,Midterm Exam,Applied coffee production, Brewing methods of coffee (Lesson tour will be held.), Applied coffee roasting training. (It will be done as a course trip.) ,2nd generation, 3rd generation and new trends in coffee, 4th generation coffee shops and businesses, What should world-class coffee be like? World class coffee etiquette and cultures. ,Applied coffee production, Applied barista graphics and subtleties, Detailed barista training (Professional Techniques) (It will be done as a practical course.) , Applied coffee, milk and Latte Art training at the beginner level. (It will be done as a practical course.) ,Final Exam. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Designs the rising coffee culture as gastronomic art. | 16, 6, 8, 9 | A, H |
| Summarizes the journey of coffee from history to the present. | 16, 6, 8, 9 | A, H |
| He/She has a refined taste in coffee and measures its distinction. | 16, 6, 8, 9 | A, H |
| Formulates professional techniques in the production of coffee | 16, 6, 8, 9 | A, H |
| Produces barista skills practically. | 16, 6, 8, 9 | A, H |
| Evaluates the place of coffee in human health, its benefits and harms. | 16, 6, 8, 9 | A, H |
| Teaching Methods: | 16: Question - Answer Technique, 6: Experiential Learning, 8: Flipped Classroom Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, H: Performance Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | What is coffee? Coffee History, Coffee in the Ottoman Empire, The Arrival of Coffee in Europe | |
| 2 | What is coffee fruit and trees? What are the types of coffee? (Arabica/Robusta/ Civet) What are the differences between species? | |
| 3 | Journey of coffee beans, Roasting types of coffee beans, Yore information and differences of coffees. | |
| 4 | Stage of coffee after roasting, The journey of coffee to the cup, Grinding, brewing and consumption of coffee. | |
| 5 | Coffee brewing methods, Turkish Coffee and Espresso, 3rd generation brews | |
| 6 | Types of coffee and standard measures of coffee in the world, Coffee, milk, proportions etc. | |
| 7 | Coffee culture, Coffee consumption, Benefits and harm thresholds of coffee | |
| 8 | Midterm Exam | |
| 9 | Applied coffee production, Brewing methods of coffee (Lesson tour will be held.) | |
| 10 | Applied coffee roasting training. (It will be done as a course trip.) | |
| 11 | 2nd generation, 3rd generation and new trends in coffee, 4th generation coffee shops and businesses, What should world-class coffee be like? World class coffee etiquette and cultures. | |
| 12 | Applied coffee production, Applied barista graphics and subtleties | |
| 13 | Detailed barista training (Professional Techniques) (It will be done as a practical course.) | |
| 14 | Applied coffee, milk and Latte Art training at the beginner level. (It will be done as a practical course.) | |
| 15 | Final Exam |
| Resources |
| It will be provided by the instructor. |
| • Cenk Girginol – Kahve: Topraktan Fincana • Cenk Girginol – Ahde Vefa: Bir Türk Kahvesi Hikayesi • The Barista Book – Hıroshı Sawada |
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. | ||||||
| 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. | ||||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | ||||||
| 4 | Develops creative menus using new technologies and production methods | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | |||||||
| 7 | |||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | |||||||
| 10 | |||||||
| 11 | |||||||
| 12 | |||||||
| 13 | |||||||
| 14 | |||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |