Course Detail

Course Description Course Outline Course Contribution to Program Qualifications Assessment Methods ECTS-Workload Detail Informations of the Course Numerical Data

Course Description

Course	Code	Semester	T+P (Hour)	Credit	ECTS
BEVERAGE PREPARATION TECHNIQUES	GMS2116571	Fall Semester	3+0	3	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. Ozan Ekin SÖZAL
Assistant(s)
Aim	This course aims to provide Gastronomy and Beverage Services students with the necessary skills in the preparation, presentation and service of beverages. It aims to teach students practices in the industry by providing a broad perspective on beverage types, mixes, presentation techniques and customer service.
Course Content	This course contains; General Definition of Beverages-Types,Cold Drink Types and Service Techniques,Cold Drink Types and Service Techniques,Hot Drink Types and Service Techniques-Tea,Hot Drink Types and Service Techniques-Tea-Linden-Sage-Basil,Hot Drink Types and Service Techniques-Coffee,Fields Trips-Chado Tea,Hot Drink Types and Service Techniques-Cacao-Hot chocolate-Sahlep-Boza,Alcoholic beverages-Service and presentation techniques-Beer,Alcoholic beverages-Service and presentation techniques-Beer,Alcoholic beverages-Service presentation techniques-Cocktail,Alcoholic beverages-Service presentation techniques-Wine,Alcoholic beverages-Service presentation techniques-Wine.

Course Learning Outcomes	Teaching Methods	Assessment Methods
Recognizes and explains different types of beverages.	9	C
Improves aesthetic and communication skills in beverage presentation and service.	9	C

Teaching Methods:	9: Lecture Method
Assessment Methods:	C: Multiple-Choice Exam

Course Outline

Order	Subjects	Preliminary Work
1	General Definition of Beverages-Types
2	Cold Drink Types and Service Techniques
3	Cold Drink Types and Service Techniques
4	Hot Drink Types and Service Techniques-Tea
5	Hot Drink Types and Service Techniques-Tea-Linden-Sage-Basil
6	Hot Drink Types and Service Techniques-Coffee
8	Fields Trips-Chado Tea
9	Hot Drink Types and Service Techniques-Cacao-Hot chocolate-Sahlep-Boza
10	Alcoholic beverages-Service and presentation techniques-Beer
11	Alcoholic beverages-Service and presentation techniques-Beer
12	Alcoholic beverages-Service presentation techniques-Cocktail
13	Alcoholic beverages-Service presentation techniques-Wine
14	Alcoholic beverages-Service presentation techniques-Wine

Resources

To be distributed by the instructor

1. Fumey, G., Echeverria, O. 2007. Dünya MutfklarıAtlası. (İng. Çeviren: İsmail Yerguz) NTV yayınları. İstanbul. ISBN: 978-975-6690-78-9 2. Reimertz, S., 2003. Çayın Kültür Tarihi. (ing. Çeviren: Mustafa Tüzel) Dost Yayınevi. Ankara. ISBN: 975-7501-74-3

Course Contribution to Program Qualifications

Course Contribution to Program Qualifications
No	Program Qualification	Contribution Level
No	Program Qualification	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.	X
6	Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it.		X
7	Designs menus within the framework of professional ethics and health principles.	X
8	Considers cooking as a chemical reaction.	X
9	Provides solutions to problems encountered in professional life.	X
10	Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made.		X
11	Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector.
12	Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis.
13	Recognizes international innovations in field and adapts the necessary innovations to his/her own business.	X
14	Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature.		X

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	2	6	12
Presentation of Project / Seminar	0	0	0
Quiz	0	0	0
Midterm Exam	2	5	10
General Exam	2	6	12
Performance Task, Maintenance Plan	0	0	0
Total Workload(Hour)			76
*Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30=(76/30)**			3
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.

Detail Informations of the Course