Course Name: The Science Of Beverages And Oenology

Degree: Associate’s degree

Code

Year/Semester

Local Credits

ECTS Credits

Course Implementation, Hours/Week

Course

Tutorial

Laboratory

GA2003

2/1( Fall)

2

3

1

2

-

Department

Marine Cookery

Instructor

Öğr.Gör. Öznur ŞAHİN NARDALI

Contact Information

osnardali@pirireis.edu.tr

Office Hours

Web page

www.pirireis.edu.tr

Course Type

Compulsory

Course Language

English

Course Prerequisites

Course Category by Content, %

Basic Sciences

Engineering Science

Engineering Design

Humanities

10

90

Course Description

• Alcoholic and non-alcoholic beverages, coffee, tea, oenology, soft drinks, beer, spirits, cocktails, food-drink pairings, beverage presentation techniques, oenology

Course Objectives

• Instructing students about the following topics;
• Oenology, Alcoholic and non-alcoholic beverages

Course Learning Outcomes

Having accomplished this course, the students will be able to know the followings in English:

1. Learn the classification of beverages.
2. Knows about coffee beans both culturally and practically.Çay hakkında hem kültürel hem pratik anlamda donanımlı olur.
3. Know oenology
4. Learns the forms of presentation of alcoholic and non-alcoholic beverages.
5. Makes the right decisions when the meals are matched to the drinks.
6. Learns cocktail trends
7. Learn spirits

Instructional Methods and Techniques

Instructor’s Notes, PowerPoint Presentations

Tutorial Place

Co-term Condition

Textbook

• Şarap Teknolojisi, Nihat Aktan, Hatice Kalkan Yıldırım, Kavaklıdere Kültür Yayınları
• Costas Katsigris, The Bar & Beverage Book, Wiley, 5th edition (2012)

Other References

Homework & Projects

Laboratory Work

Computer Use

Assessment Criteria

Activities

Quantity

Effects on Grading, %

Attendance

Midterm

1

30

Quiz

Homework

Term Paper/Project

Laboratory Work

Practices

3

30

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

40

TOTAL

%100

Effects of Midterm on Grading, %

%40

Effects of Final on Grading, %

%60

TOTAL

%100

ECTS/

WORKLOAD TABLE

Activities

Count

Hours

Total

Workload

Lecture

14

3

42

Midterm

1

      8

8

Quiz

2

3

6

Homework

Term Paper/Project

Laboratory Work

Practices

2

8

16

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

8

8

Total Workload

80

Total Workload/25

80/25

Course ECTS Credits

3

Week

Topics

Corse Outcomes

1

Classification of alcoholic and non-alcoholic beverages  and  its cultural content

I

2

Tea and coffee culture, types, characteristics, preparation and presentation

II, III

3

Soft drinks

III

4

Introduction to wine history and culture, the bases of wine

IV

5

Oenology , classification of wine, chemistry, production stages

IV

6

Wine technology

IV

7

Various wine terminology, wine styles, wine culture in the world and Turkey

IV

8

Midterm Exam

I-II-III-IV

9

Introduction to beer history and culture

V

10

Distilled drinks; Spiritler (types and characteristics)

V, VIII

11

Cocktails, various international cocktails (preparation, presentation, variety and features

V, VII, VIII

12

Foodpairing and use of beverages in food

V-VI

13

Presentation and service procedures of beverages

V

14

Bar snacks preparation and Bar Show

V, VI

15

Final Exam

I-V

Program Outcomes

Level of Contribution

1

2

3

a

Defines the basic concepts and fundamentals related to food and beverage sector

X

b

Has basic knowledge, concepts and principles related to the field, uses the acquired knowledge in the business environment and profession

X

c

Recognizes and uses the physical environment, tools and technologies related to the field

X

d

Has ability to communicate on a foreign language related to the field

X

e

Takes part in food production, food hygiene, quality and service

X

f

Follows innovations in his / her profession, becomes open to technological applications, and continuously develops himself by acquiring a cultural and artistic point of view.

X

g

Has a powerful communication, adapts to the team spirit

X

h

Has full knowledge of Turkish/World cuisines, dessert, bakery and pastry making techniques

X

i

Learns the tourism industry

X

j

With acquired theoretical and practical knowledge, he/she analyzes the problems encountered in the sector in a way that is appropriate to ethical rules and creates solutions. Self-assesses the results.

X

k

He / she knows the legal processes related to his / her profession, ethical rules, hygiene rules.

X

l

Knows the application of cookery.

X

m

In accidents that may occur in the food and beverage areas, the patient / wounded may be first-aided

X

Course

Outcomes

I

II

III

IV

V

VI

VII

Programme Outcomes

a

b

c

d

e

f

g

h

i

j

k

l

m

Prepared by

 Öğr.Gör.Öznur ŞAHİN NARDALI

Date

30.01.2018

Signature