Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
-1ASC241Drinks And Their Properties3+0+03527.05.2025

 
Course Details
Language of Instruction Turkish
Level of Course Unit Associate Degree
Department / Program Cooking
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course To convey the necessary information about alcoholic and non-alcoholic beverages to the students of the Cookery Program, both practically and theoretically; The aim is to convey all the necessary information about the history of the drinks, the stages of production, their compatibility with food and the way they are served.
Course Content Alcoholic and Non-Alcoholic Beverages, Coffee, Tea, Onology, Soft drinks, Beer, Spirits, Cocktails, food-beverage pairing, Drinks presentation techniques are explained.
Course Methods and Techniques
Prerequisites and co-requisities None
Course Coordinator Instructor Merve OKTAY
Name of Lecturers Instructor Merve OKTAY
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources ALTINEL, Hüseyin (2012) Food and Beverage Service and Table Manners (Gaziantep, Lecture Notes). Eskisehir: T.C. Anadolu University Publication No: 3352. Open Education Faculty Publication No: 2207. GİRGİNOL, Cenk (2016) From Coffee- Soil to Cup (Istanbul, Cinius Publications). SAPAZ, Ahmet (1997) All Aspects Guide to Drinks and Cocktails (Istanbul, İnkılâp Bookstore) STANDAGE, Tom (2016) World History in Six Glasses (Istanbul, Red Cat).
BEVERAGES with Historical, Cultural and Tourism Dimensions
Traditional Turkish Drinks Prof. Dr. Mehmet Başlar (Editor)
Course Notes ALTINEL, Hüseyin (2012) Food and Beverage Service and Table Manners (Gaziantep, Lecture Notes).
Eskisehir: T.C. Anadolu University Publication No: 3352. Open Education Faculty Publication No: 2207.
GİRGİNOL, Cenk (2016) From Coffee- Soil to Cup (Istanbul, Cinius Publications).
SAPAZ, Ahmet (1997) All Aspects Guide to Drinks and Cocktails (Istanbul, İnkılâp Bookstore)
STANDAGE, Tom (2016) World History in Six Glasses (Istanbul, Red Cat).
Documents ALTINEL, Hüseyin (2012) Yiyecek İçecek Servisi ve Sofrada Görgü (Gaziantep, Ders Notları). Eskişehir: T.C. Anadolu Üniversitesi Yayını No: 3352. Açıköğretim Fakültesi Yayını No: 2207. GİRGİNOL, Cenk (2016) Kahve- Topraktan Fincana (İstanbul, Cinius Yayınları). SAPAZ, Ahmet (1997) Bütün Yönleriyle İçki ve Kokteyl Rehberi (İstanbul, İnkılâp Kitabevi) STANDAGE, Tom (2016) Altı Bardakta Dünya Tarihi (İstanbul, Kırmızı Kedi).

Course Category
Social Sciences %20
Field %80

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 4 56
Hours for off-the-c.r.stud 12 3 36
Assignments 1 3 3
Mid-terms 1 10 10
Final examination 1 20 20
Total Work Load   Number of ECTS Credits 5 125

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Have knowledge about the classification and history of beverages
2 Gain knowledge about the production of beverages
3 Have knowledge about beverage service
4 Learn bar terms, equipment found in the bar and how to use them.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Classification and cultural background of alcoholic and non-alcoholic beverages
2 Tea culture, varieties, characteristics, preparation and presentation. Standage T.,2016: 171-204. https://ets.anadolu.edu.tr/storage/nfs/ASC210U_2021/ebook/ASC210U_2021-16V1S1-8-0-0-SV1-ebook.pdf
3 Coffee culture, varieties, characteristics, preparation and presentation. Girginol C., 2016:13-78.
4 Soft Drinks (Fizzy Drinks, Fruit Juices, Energy Drinks and Mineral Waters) https://ets.anadolu.edu.tr/storage/nfs/ASC210U_2021/ebook/ASC210U_2021-16V1S1-8-0-0-SV1-ebook.pdf
5 Traditional Turkish Drinks https://ets.anadolu.edu.tr/storage/nfs/ASC210U_2021/ebook/ASC210U_2021-16V1S1-8-0-0-SV1-ebook.pdf
6 History of Wine, Structure of Grape in Turkey and in the World and Different Grape Varieties for Wine Grape Standage T.,2016: 51- 92. https://ets.anadolu.edu.tr/storage/nfs/ASC210U_2021/ebook/ASC210U_2021-16V1S1-8-0-0-SV1-ebook.pdf
7 Classification of Wines, Wine Production https://ets.anadolu.edu.tr/storage/nfs/ASC210U_2021/ebook/ASC210U_2021-16V1S1-8-0-0-SV1-ebook.pdf
8 MIDTERM
9 History of Beer, Malt and Brewing Standage T.,2016: 19- 47. https://ets.anadolu.edu.tr/storage/nfs/ASC210U_2021/ebook/ASC210U_2021-16V1S1-8-0-0-SV1-ebook.pdf
10 Beer Classification and Beer Tasting https://ets.anadolu.edu.tr/storage/nfs/ASC210U_2021/ebook/ASC210U_2021-16V1S1-8-0-0-SV1-ebook.pdf
11 Distilled Alcoholic Beverages https://ets.anadolu.edu.tr/storage/nfs/ASC210U_2021/ebook/ASC210U_2021-16V1S1-8-0-0-SV1-ebook.pdf
12 Important Distilled Spirits Produced in the World and Their Properties https://ets.anadolu.edu.tr/storage/nfs/ASC210U_2021/ebook/ASC210U_2021-16V1S1-8-0-0-SV1-ebook.pdf
13 Compatibility of Foods and Drinks Altınel H., 2012: 11-14.
14 Cocktails and Serving Styles Sapaz A., 1997.
15 An overview

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12
All 3 1 1 1
C1 3
C2 2 1
C3 2 1 1
C4 3 1

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