Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

ASC019

Course Name:

Oenology

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Departmental Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Öğr. Gör. MERYEM MERVE BEYKOZ

Course Lecturer(s):

Lecturer Meryem Merve BEYKOZ

Course Assistants:

Course Objective and Content

Course Objectives:	In this course, it is aimed to teach grape, viticulture and wine production, wine tasting and techniques and to associate them with gastronomy.
Course Content:	Gaining knowledge of the theoretical foundations of the grape processing process and the quality assessment of wine necessary to design the initial fermentation. Gaining knowledge about fermentation, wine processing methods including a controlled one, wine aging and maturation regulations.

Learning Outcomes

The students who have succeeded in this course;
1) Explain viticulture, wine and wine production
2) Understand the general principles of wine tasting and evaluation
3) It can successfully realize the opening and serving of wine.
4) Can argue about the main grape varieties from which the wine is made.
5) Can convey the basic principles of food-wine pairing
6) Gain the ability to distinguish smells, aromas and tastes
7) Recognize the important wine regions and wine varieties in the world

Course Flow Plan

Week	Subject	Related Preparation
1)	An introduction to wine, historically, scientifically, economically and gastronomically	-
2)	Viticulture	-
3)	winery	-
4)	Introduction to wine tasting and wine tasting, working on wine aromas with aroma kits	-
5)	Appelations in the World, wine culture	-
6)	Inspection Trip	-
7)	Midterm	-
8)	Grape Varieties Used in Winemaking and Production Regions, White Wines, Wine Service	-
9)	Grape Varieties Used in Wine Making and Production Regions, White Wines, Barrel Use in Wine	-
10)	Grape Varieties Used in Wine Making and Production Regions, Red Wines, Cork Varieties Used in Wine Bottling	-
11)	Grape Varieties Used in Winemaking and Production Regions, Red Wines, Errors in Wines	-
12)	Sparkling Wines	-
13)	Other Wine Styles, Wine and Food Harmony	-
14)	presentations	-

Sources

Course Notes / Textbooks:	World Atlas of Wine 8th Editionconran octopus Hugh Johnson
References:	Öğretim görevlisinin derlediği notlar

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7
Program Outcomes
1) Define / explain general concepts in culinary profession.
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3) Have knowledge about regulations, professional standards and practices in the field of culinary.
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.
6) Organize all kinds of organizations in the field of culinary.
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11) Follow current developments in the field and profession.
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
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.

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.
2)	Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3)	Have knowledge about regulations, professional standards and practices in the field of culinary.
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.
6)	Organize all kinds of organizations in the field of culinary.
7)	Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11)	Follow current developments in the field and profession.
12)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
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.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	2	% 20
Presentation	1	% 15
Midterms	1	% 25
Final	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	14	28
Application	4	8
Field Work	1	6
Study Hours Out of Class	14	30
Presentations / Seminar	1	4
Homework Assignments	2	4
Quizzes	2	2
Midterms	1	2
Final	1	4
Total Workload		88