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
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
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
Course Description
Course
Code
Semester
T+P (Hour)
Credit
ECTS
BEVERAGE PREPARATION TECHNIQUES
GMS2116571
Fall Semester
3+0
3
5
Course Program
Salı 09:00-09:45
Salı 10:00-10:45
Salı 11:00-11:45
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
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
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.
