Gastronomy And Culinary Arts (English) Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

GCA407

Course Name:

Beverages and Mixology

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

English

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Compulsory Courses

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Dr. Öğr. Üy. ÇAĞLA ÖZER

Course Lecturer(s):

Tanju İPEK

Course Assistants:

Course Objective and Content

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.

Learning Outcomes

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).

Course Flow Plan

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

Sources

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 - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7
Program Outcomes
1) - To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
2) - 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 acquired in the field, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
3) - To be able to carry out an advanced level study related to the field independently. - To be able to take responsibility individually and as a team member to solve complex and unforeseen problems encountered in applications related to the field. - To be able to plan and manage activities for the development of employees under his/her responsibility within the framework of a project.
4) - To be able to evaluate the advanced knowledge and skills acquired in the field with a critical approach, - To be able to determine their learning needs and to be able to direct their learning. -To be able to develop a positive attitude towards lifelong learning.
5) - Alanı ile ilgili konularda ilgili kişi ve kurumları bilgilendirebilme; düşüncelerini ve sorunlara ilişkin çözüm önerilerini yazılı ve sözlü olarak aktarabilme. - Alanı ile ilgili konularda düşüncelerini ve sorunlara ilişkin çözüm önerilerini nicel ve nitel verilerle destekleyerek uzman olan ve olmayan kişilerle paylaşabilme. -Toplumsal sorumluluk bilinci ile yaşadığı sosyal çevre için proje ve etkinlikler düzenleyebilme ve bunları uygulayabilme. - Bir yabancı dili en az Avrupa Dil Portföyü B1 Genel Düzeyi'nde kullanarak alanındaki bilgileri izleyebilme ve meslektaşları ile iletişim kurabilme. - Alanının gerektirdiği en az Avrupa Bilgisayar Kullanma Lisansı İleri Düzeyinde bilgisayar yazılımı ile birlikte bilişim ve iletişim teknolojilerini kullanabilme.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	- To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.	3
2)	- 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 acquired in the field, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.	3
3)	- To be able to carry out an advanced level study related to the field independently. - To be able to take responsibility individually and as a team member to solve complex and unforeseen problems encountered in applications related to the field. - To be able to plan and manage activities for the development of employees under his/her responsibility within the framework of a project.	3
4)	- To be able to evaluate the advanced knowledge and skills acquired in the field with a critical approach, - To be able to determine their learning needs and to be able to direct their learning. -To be able to develop a positive attitude towards lifelong learning.	3
5)	- Alanı ile ilgili konularda ilgili kişi ve kurumları bilgilendirebilme; düşüncelerini ve sorunlara ilişkin çözüm önerilerini yazılı ve sözlü olarak aktarabilme. - Alanı ile ilgili konularda düşüncelerini ve sorunlara ilişkin çözüm önerilerini nicel ve nitel verilerle destekleyerek uzman olan ve olmayan kişilerle paylaşabilme. -Toplumsal sorumluluk bilinci ile yaşadığı sosyal çevre için proje ve etkinlikler düzenleyebilme ve bunları uygulayabilme. - Bir yabancı dili en az Avrupa Dil Portföyü B1 Genel Düzeyi'nde kullanarak alanındaki bilgileri izleyebilme ve meslektaşları ile iletişim kurabilme. - Alanının gerektirdiği en az Avrupa Bilgisayar Kullanma Lisansı İleri Düzeyinde bilgisayar yazılımı ile birlikte bilişim ve iletişim teknolojilerini kullanabilme.	3

Assessment & Grading

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

Workload and ECTS Credit Calculation

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