ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
Course Introduction and Application Information
| Course Code: | ASC002 | ||||
| Course Name: | Mixology | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Departmental Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Öğr. Gör. MERYEM MERVE BEYKOZ | ||||
| Course Lecturer(s): | Öğr. Gör. Meryem Merve Beykoz | ||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | The aim of this course is to enable students to have knowledge about beverages and to implement practical applications with attractive presentation techniques. |
| Course Content: | Introduction to beverages and mixology, Equipment and properties which used in preparation of beverages, preparation beverages, basic rules for mixology, hot and cold beverages, service preparation of beverages, traditional Turkish beverages, nonalcoholic beverages, beverages and health (detox beverages) |
Learning Outcomes
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The students who have succeeded in this course;
1) Have information about beverages 2) Classify and interpret drinks 3) Defines the mixology 4) Prepares drinks with appropriate techniques 5) Have knowledge about the operation of the beverage preparation area (bar) 6) Have knowledge about traditional Turkish drinks and apply |
Course Flow Plan
| Week | Subject | Related Preparation |
| 1) | Introduction to beverages and mixology (History and current status of beverages, terminology and application of mixology) | |
| 2) | Equipment to be used in beverage preparation and its properties, basic rules to be used in beverage preparation and mixology | |
| 3) | Tea | |
| 4) | Coffee | |
| 5) | Coffee | |
| 6) | Traditional Turkish beverages | |
| 7) | Beverages application and service | |
| 8) | Midterm | |
| 9) | Beer | |
| 10) | Wine | |
| 11) | High alcoholic beverages | |
| 12) | Nonalcoholic beverages | |
| 13) | Beverages application and service | |
| 14) | Healty beverages |
Sources
| Course Notes / Textbooks: | Farklı kaynaklardan derlenmiş ders notları kullanılacaktır. |
| References: | The Bar Book: Elements of Cocktail Technique (Cocktail Book with Cocktail Recipes, Mixology Book for Bartending): Elements of Cocktail Technique |
Course - Program Learning Outcome Relationship
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
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|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Program Outcomes | |||||||||||||||
| 1) Define / explain general concepts in culinary profession. | 3 | 3 | 3 | 1 | 1 | 1 | |||||||||
| 2) Define and explain the internal and external environment relations in which food and beverage businesses are affected. | 2 | 1 | 2 | 2 | 1 | ||||||||||
| 3) Have knowledge about regulations, professional standards and practices in the field of culinary. | 1 | 1 | 1 | 1 | |||||||||||
| 4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | 1 | 1 | 3 | 1 | 1 | ||||||||||
| 5) Dominates the terminology of food and beverage. | 3 | 1 | 2 | 1 | 1 | 2 | |||||||||
| 6) Organize all kinds of organizations in the field of culinary. | 1 | 3 | 3 | ||||||||||||
| 7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | 2 | 3 | |||||||||||||
| 8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | 1 | 3 | |||||||||||||
| 9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | 1 | 3 | |||||||||||||
| 10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | 2 | 2 | |||||||||||||
| 11) Follow current developments in the field and profession. | 3 | 3 | 3 | ||||||||||||
| 12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | 1 | 1 | |||||||||||||
| 13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | 1 | ||||||||||||||
| 14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | 1 | ||||||||||||||
| 15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | 1 | 1 | 1 | ||||||||||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Define / explain general concepts in culinary profession. | 1 |
| 2) | Define and explain the internal and external environment relations in which food and beverage businesses are affected. | 1 |
| 3) | Have knowledge about regulations, professional standards and practices in the field of culinary. | 1 |
| 4) | Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | |
| 5) | Dominates the terminology of food and beverage. | 2 |
| 6) | Organize all kinds of organizations in the field of culinary. | 1 |
| 7) | Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | 1 |
| 8) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | 1 |
| 9) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | 1 |
| 10) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | 1 |
| 11) | Follow current developments in the field and profession. | 1 |
| 12) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | 1 |
| 13) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |
| 14) | Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |
| 15) | Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | 1 |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
Workload and ECTS Credit Calculation
| Activities | Number of Activities | Workload |
| Course Hours | 16 | 32 |
| Application | 7 | 14 |
| Quizzes | 2 | 2 |
| Midterms | 1 | 1 |
| Final | 1 | 2 |
| Total Workload | 51 | |