Gastronomy and Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GMS409 | ||||
Course Name: | Beverages and Mixology | ||||
Semester: | Fall | ||||
Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | Compulsory Courses | ||||
Course Level: |
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Mode of Delivery: | Face to face | ||||
Course Coordinator: | Dr. Öğr. Üy. ÇAĞLA ÖZER | ||||
Course Lecturer(s): | Tanju İPEK | ||||
Course Assistants: |
Course Objectives: | The aim of this course is to give knowledge about the production, varieties, usages and presentation of beverages, and to provide with the skills and the fundamentals of degustation and food-drink pairing. |
Course Content: | History of beverages, classification of beverages. Basic drink; drinking water, qualifications and types. mineral water, soda, tonic and carbonated drinks. production of fruit juices, varieties, use and consumption. hot and cold consumed drinks; tea and varieties, coffee and varieties. traditional turkish drinks. alcoholic beverages; beer, history, production, varieties, beer-food pairing. wines; varieties of grapes, wine, history, production, varieties, wine-food pairirng, wine tasting. other alcoholic beverages; production, varieties, and presentation. mixology; definition, technics of mixology, equipments of mixology. fundamentals of bar management, machines and equipments, implementation of basic business functions and legal framework in bar management. |
The students who have succeeded in this course;
1) Gets information about drinks. 2) Classifies and interprets beverages. 3) Gains knowledge and practices about traditional Turkish drinks. 4) Gains knowledge about food and beverage pairing. 5) Define mixology. 6) Prepares drinks with techniques suitable for service. 7) Have information about the operation of the beverage preparation area (bar). |
Week | Subject | Related Preparation |
1) | History of beverages and beverage culture | |
2) | Classification of beverages, Soft and alcoholic beverages | |
3) | Drinking water, Mineral waters, Carbonated drinks | |
4) | Tea, Coffee and Traditional Turkish Drinks | |
5) | Fruit juices, production, types, consumption and presentation | |
6) | Wine production and varieties | |
7) | Sensory evaluation (degustation) in wine, principles of food and wine harmony | |
8) | MIDTERM EXAM | |
9) | Beer production, varieties, presentation | |
10) | Production and presentation of other alcoholic beverages | |
11) | Mixology, definition, mixing techniques, equipment used | |
12) | Bar management essentials | |
13) | Implementation of basic business functions in bar management | |
14) | Legal framework in bar management |
Course Notes / Textbooks: | Konu ile ilgili derlenmiş ders notları |
References: | Anlı, E. (2011). Şarap Tadımı. İnkılap Kitabevi. Addison, M. (2017). Coctail Chameleon. Hamlin, K. (2005). Bartender’s Guide. New Holland Publishers LTD. Kılıç, S. (2011). İlahi Dinlerde Yiyecek ve İçecekler.Sarkaç Yayınları. Phillips, R. (2016). Alkol Tarihi. Maya Yayınevi. |
Course Learning Outcomes | 1 |
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3 |
4 |
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6 |
7 |
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Program Outcomes | ||||||||||||||||||
1) Define and explain the general concepts related to gastronomy and culinary arts. | ||||||||||||||||||
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses. | ||||||||||||||||||
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field. | ||||||||||||||||||
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | ||||||||||||||||||
5) To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. | ||||||||||||||||||
6) Dominates the terminology of food and beverage. | ||||||||||||||||||
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts. | ||||||||||||||||||
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department. | ||||||||||||||||||
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | ||||||||||||||||||
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | ||||||||||||||||||
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | ||||||||||||||||||
12) Follow current developments in the field and profession. | ||||||||||||||||||
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | ||||||||||||||||||
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | ||||||||||||||||||
15) Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | ||||||||||||||||||
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | ||||||||||||||||||
17) Prepares meals of Turkish and different country cuisines. | ||||||||||||||||||
18) 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. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Define and explain the general concepts related to gastronomy and culinary arts. | 3 |
2) | Defines and explains the internal and external environment relations that are affected by the food and beverage businesses. | 3 |
3) | Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field. | 2 |
4) | To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | 3 |
5) | To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. | 3 |
6) | Dominates the terminology of food and beverage. | 3 |
7) | Organize all kinds of organizations in the field of Gastronomy and Culinary Arts. | 3 |
8) | Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department. | 3 |
9) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | 2 |
10) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | 3 |
11) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | 2 |
12) | Follow current developments in the field and profession. | 3 |
13) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | 3 |
14) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | 3 |
15) | Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | 3 |
16) | Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | 3 |
17) | Prepares meals of Turkish and different country cuisines. | 3 |
18) | 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. | 2 |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 10 |
Midterms | 1 | % 40 |
Final | 1 | % 50 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
total | % 100 |
Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
Midterms | 1 | 40 | 40 | ||||
Final | 1 | 60 | 60 | ||||
Total Workload | 100 |