Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| COFFEE CULTURE and PRODUCTION TECHNIQUES I | GMS4115353 | Fall Semester | 1+2 | 2 | 5 |
| Course Program | Pazartesi 14:30-15:15 Pazartesi 15:30-16:15 Pazartesi 16:30-17:15 Cumartesi 14:30-15:15 Cumartesi 15:30-16:15 Cumartesi 16:30-17:15 |
| 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) | Assist.Prof. Emine OLUM |
| Assistant(s) | |
| Aim | It is to examine the history, culture, production and consumption of Coffee, which has integrated into life very quickly in the world. It is to determine its place in our lives in the production and consumption department. It is to practically practice the art of "barista" between production and the end consumer. |
| Course Content | This course contains; What is coffee? History of Coffee, Coffee in the Ottoman Empire, Arrival of Coffee to Europe ,Coffee fruit and trees, Coffee types (Arabica/Robusta/Civet) Differences between coffee types ,The journey of coffee beans, the roasting types of coffee beans, the origins of coffee and their differences,The stage of coffee after roasting, the journey of coffee to the cup, grinding, brewing and consumption of coffee,Coffee brewing methods, Turkish Coffee23 and Espresso, 3rd generation brews,Coffee types and standard sizes of coffee in the world, coffee, milk, proportions, etc. ,Coffee culture, Coffee consumption, Benefits and harm thresholds of coffee ,Applied coffee production, brewing methods of coffee (A lecture tour will be held.) ,Applied coffee roasting training. (It will be done as a lecture trip.) ,2nd generation, 3rd generation and new trends in coffee, 4. 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) (Applied) ,Applied coffee, milk and Latte Art training at beginner level. (Applied) ,Applied coffee, milk and Latte Art training course at beginner level. (Applied) . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Summarizes the journey of coffee from history to the present. | 1 | |
| Designs the rising coffee culture as a gastronomic art. | 1 | C |
| Knows and exemplifies plant and animal production types. | 6 | |
| Formulates professional techniques in the production of coffee. | 1 | C |
| Produces barista skills in practice. | 11 | |
| Evaluates the place of coffee in human health, its benefits and harms. | 1 | C |
| Teaching Methods: | 1: Mastery Learning, 11: Demonstration Method, 6: Experiential Learning |
| Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | What is coffee? History of Coffee, Coffee in the Ottoman Empire, Arrival of Coffee to Europe | |
| 2 | Coffee fruit and trees, Coffee types (Arabica/Robusta/Civet) Differences between coffee types | |
| 3 | The journey of coffee beans, the roasting types of coffee beans, the origins of coffee and their differences | |
| 4 | The stage of coffee after roasting, the journey of coffee to the cup, grinding, brewing and consumption of coffee | |
| 5 | Coffee brewing methods, Turkish Coffee23 and Espresso, 3rd generation brews | |
| 6 | Coffee types and standard sizes of coffee in the world, coffee, milk, proportions, etc. | |
| 7 | Coffee culture, Coffee consumption, Benefits and harm thresholds of coffee | |
| 8 | Applied coffee production, brewing methods of coffee (A lecture tour will be held.) | |
| 9 | Applied coffee roasting training. (It will be done as a lecture trip.) | |
| 10 | 2nd generation, 3rd generation and new trends in coffee, 4. generation coffee shops and businesses, What should world-class coffee be like? World-class coffee etiquette and cultures | |
| 11 | Applied coffee production, Applied barista graphics and subtleties | |
| 12 | Detailed barista training (Professional Techniques) (Applied) | |
| 13 | Applied coffee, milk and Latte Art training at beginner level. (Applied) | |
| 14 | Applied coffee, milk and Latte Art training course at beginner level. (Applied) |
| Resources |
| Cenk Girginol – Coffee: From Soil to Cup Cenk Girginol – Ahde Vefa: A Turkish Coffee Story The Barista Book – Hiroshi 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 | 14 | 3 | 42 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 6 | 4 | 24 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 8 | 5 | 40 | |||
| General Exam | 8 | 5 | 40 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 146 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(146/30) | 5 | |||||
| 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 I | GMS4115353 | Fall Semester | 1+2 | 2 | 5 |
| Course Program | Pazartesi 14:30-15:15 Pazartesi 15:30-16:15 Pazartesi 16:30-17:15 Cumartesi 14:30-15:15 Cumartesi 15:30-16:15 Cumartesi 16:30-17:15 |
| 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) | Assist.Prof. Emine OLUM |
| Assistant(s) | |
| Aim | It is to examine the history, culture, production and consumption of Coffee, which has integrated into life very quickly in the world. It is to determine its place in our lives in the production and consumption department. It is to practically practice the art of "barista" between production and the end consumer. |
| Course Content | This course contains; What is coffee? History of Coffee, Coffee in the Ottoman Empire, Arrival of Coffee to Europe ,Coffee fruit and trees, Coffee types (Arabica/Robusta/Civet) Differences between coffee types ,The journey of coffee beans, the roasting types of coffee beans, the origins of coffee and their differences,The stage of coffee after roasting, the journey of coffee to the cup, grinding, brewing and consumption of coffee,Coffee brewing methods, Turkish Coffee23 and Espresso, 3rd generation brews,Coffee types and standard sizes of coffee in the world, coffee, milk, proportions, etc. ,Coffee culture, Coffee consumption, Benefits and harm thresholds of coffee ,Applied coffee production, brewing methods of coffee (A lecture tour will be held.) ,Applied coffee roasting training. (It will be done as a lecture trip.) ,2nd generation, 3rd generation and new trends in coffee, 4. 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) (Applied) ,Applied coffee, milk and Latte Art training at beginner level. (Applied) ,Applied coffee, milk and Latte Art training course at beginner level. (Applied) . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Summarizes the journey of coffee from history to the present. | 1 | |
| Designs the rising coffee culture as a gastronomic art. | 1 | C |
| Knows and exemplifies plant and animal production types. | 6 | |
| Formulates professional techniques in the production of coffee. | 1 | C |
| Produces barista skills in practice. | 11 | |
| Evaluates the place of coffee in human health, its benefits and harms. | 1 | C |
| Teaching Methods: | 1: Mastery Learning, 11: Demonstration Method, 6: Experiential Learning |
| Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | What is coffee? History of Coffee, Coffee in the Ottoman Empire, Arrival of Coffee to Europe | |
| 2 | Coffee fruit and trees, Coffee types (Arabica/Robusta/Civet) Differences between coffee types | |
| 3 | The journey of coffee beans, the roasting types of coffee beans, the origins of coffee and their differences | |
| 4 | The stage of coffee after roasting, the journey of coffee to the cup, grinding, brewing and consumption of coffee | |
| 5 | Coffee brewing methods, Turkish Coffee23 and Espresso, 3rd generation brews | |
| 6 | Coffee types and standard sizes of coffee in the world, coffee, milk, proportions, etc. | |
| 7 | Coffee culture, Coffee consumption, Benefits and harm thresholds of coffee | |
| 8 | Applied coffee production, brewing methods of coffee (A lecture tour will be held.) | |
| 9 | Applied coffee roasting training. (It will be done as a lecture trip.) | |
| 10 | 2nd generation, 3rd generation and new trends in coffee, 4. generation coffee shops and businesses, What should world-class coffee be like? World-class coffee etiquette and cultures | |
| 11 | Applied coffee production, Applied barista graphics and subtleties | |
| 12 | Detailed barista training (Professional Techniques) (Applied) | |
| 13 | Applied coffee, milk and Latte Art training at beginner level. (Applied) | |
| 14 | Applied coffee, milk and Latte Art training course at beginner level. (Applied) |
| Resources |
| Cenk Girginol – Coffee: From Soil to Cup Cenk Girginol – Ahde Vefa: A Turkish Coffee Story The Barista Book – Hiroshi 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 | |