To master the coffee culture is to be able to distinguish, interpret and have a refined taste. It is to practice the art of "barista" at an advanced level between the production and the end consumer.
Course Content
This course contains; Differentiation of coffee and the effects of coffee processing on coffee ,Commercial and non-commercial coffee types, their differences and methods of differentiation ,Effects of regions, soil, altitude and vegetation on coffee ,Roasting and profiling processes of coffee according to region and type ,The effects and differences of coffee brewing methods on taste (Applied) ,Development of barista skills (Applied) ,Cupping and blind tasting ,Cupping and blind tasting (Applied) ,Applied coffee roasting training. (It will be done as a lecture trip.) ,Coffee trade and volumes in the world and in Turkey
Fair trade and coffee cooperatives ,Applied coffee production, Applied barista and its subtleties,Detailed barista training (Professional Techniques) (Applied),Applied coffee, milk and Latte Art training at beginner level and the ability to produce temporary products (Applied) ,Applied coffee, milk and Latte Art training at beginner level and continuation course on production skills of temporary products (Applied).
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Creates world-class awareness about coffee.
1
C
Generates ideas about the development of coffee and its development in Turkey.
1
C
Formulates the drinking coffee professionally.
6
Creates professional barista skills.
6
Makes ideas about coffee.
1
Teaching Methods:
1: Mastery Learning, 6: Experiential Learning
Assessment Methods:
C: Multiple-Choice Exam
Course Outline
Order
Subjects
Preliminary Work
1
Differentiation of coffee and the effects of coffee processing on coffee
2
Commercial and non-commercial coffee types, their differences and methods of differentiation
3
Effects of regions, soil, altitude and vegetation on coffee
Researching local coffees
4
Roasting and profiling processes of coffee according to region and type
5
The effects and differences of coffee brewing methods on taste (Applied)
6
Development of barista skills (Applied)
7
Cupping and blind tasting
8
Cupping and blind tasting (Applied)
9
Applied coffee roasting training. (It will be done as a lecture trip.)
10
Coffee trade and volumes in the world and in Turkey
Fair trade and coffee cooperatives
11
Applied coffee production, Applied barista and its subtleties
12
Detailed barista training (Professional Techniques) (Applied)
13
Applied coffee, milk and Latte Art training at beginner level and the ability to produce temporary products (Applied)
14
Applied coffee, milk and Latte Art training at beginner level and continuation course on production skills of temporary products (Applied)
Resources
Cenk Girginol – Coffee: From Soil to Cup
Cenk Girginol – Ahde Vefa: A Turkish Coffee Story
The Barista Book – Hiroshi Sawada
SCA
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
7
5
35
General Exam
7
5
35
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
136
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(136/30)
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 II
-
Spring 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)
Assist.Prof. Emine OLUM
Assistant(s)
Aim
To master the coffee culture is to be able to distinguish, interpret and have a refined taste. It is to practice the art of "barista" at an advanced level between the production and the end consumer.
Course Content
This course contains; Differentiation of coffee and the effects of coffee processing on coffee ,Commercial and non-commercial coffee types, their differences and methods of differentiation ,Effects of regions, soil, altitude and vegetation on coffee ,Roasting and profiling processes of coffee according to region and type ,The effects and differences of coffee brewing methods on taste (Applied) ,Development of barista skills (Applied) ,Cupping and blind tasting ,Cupping and blind tasting (Applied) ,Applied coffee roasting training. (It will be done as a lecture trip.) ,Coffee trade and volumes in the world and in Turkey
Fair trade and coffee cooperatives ,Applied coffee production, Applied barista and its subtleties,Detailed barista training (Professional Techniques) (Applied),Applied coffee, milk and Latte Art training at beginner level and the ability to produce temporary products (Applied) ,Applied coffee, milk and Latte Art training at beginner level and continuation course on production skills of temporary products (Applied).
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Creates world-class awareness about coffee.
1
C
Generates ideas about the development of coffee and its development in Turkey.
1
C
Formulates the drinking coffee professionally.
6
Creates professional barista skills.
6
Makes ideas about coffee.
1
Teaching Methods:
1: Mastery Learning, 6: Experiential Learning
Assessment Methods:
C: Multiple-Choice Exam
Course Outline
Order
Subjects
Preliminary Work
1
Differentiation of coffee and the effects of coffee processing on coffee
2
Commercial and non-commercial coffee types, their differences and methods of differentiation
3
Effects of regions, soil, altitude and vegetation on coffee
Researching local coffees
4
Roasting and profiling processes of coffee according to region and type
5
The effects and differences of coffee brewing methods on taste (Applied)
6
Development of barista skills (Applied)
7
Cupping and blind tasting
8
Cupping and blind tasting (Applied)
9
Applied coffee roasting training. (It will be done as a lecture trip.)
10
Coffee trade and volumes in the world and in Turkey
Fair trade and coffee cooperatives
11
Applied coffee production, Applied barista and its subtleties
12
Detailed barista training (Professional Techniques) (Applied)
13
Applied coffee, milk and Latte Art training at beginner level and the ability to produce temporary products (Applied)
14
Applied coffee, milk and Latte Art training at beginner level and continuation course on production skills of temporary products (Applied)
Resources
Cenk Girginol – Coffee: From Soil to Cup
Cenk Girginol – Ahde Vefa: A Turkish Coffee Story
The Barista Book – Hiroshi Sawada
SCA
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.
