Course Information

Semester	Course Unit Code	Course Unit Title	T+P+L	Credit	Number of ECTS Credits	Last Updated Date
4	GST210	Beverage Culture and Presentation Techniques	3+0+0	3	5	31.10.2024

Course Details

Language of Instruction	Turkish
Level of Course Unit	Bachelor's Degree
Department / Program	Gastronomy and Culinary Arts
Type of Program	Formal Education
Type of Course Unit	Elective
Course Delivery Method	Face To Face
Objectives of the Course	Evaluation of alcoholic and non-alcoholic beverages according to their usage areas, learning alcoholic soft drink culture Evaluation of alcoholic and non-alcoholic beverages according to their usage areas, learning alcoholic soft drink culture
Course Content	Alcoholic and Non-Alcoholic Beverages, History, Production Methods, Preparations, Beverages Used in Food Production, Sensory Evaluation of Beverages
Course Methods and Techniques	Discussion, Lecture, Question and Answer, Individual Study and Group Study
Prerequisites and co-requisities	None
Course Coordinator	None
Name of Lecturers	Associate Prof.Dr. Nihan YARMACI GÜVENÇ
Assistants	Research Assist. Seray Evren
Work Placement(s)	No

Recommended or Required Reading

Resources	Aktaş, A ve Özdemir. B. (2012). İçki teknolojisi. Detay Yayıncılık, Ankara. Yıldız, Ö. İçki Üretimi ve Sunumu. Detay yayıncılık
Course Notes	Articles, books and supporting videos on beverage production

Course Category

Field

%100

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
Assignment	1	% 5
Final examination	1	% 55
Total	3	% 100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration	Total Work Load
Course Duration	14	3	42
Hours for off-the-c.r.stud	14	1	14
Assignments	1	15	15
Presentation	1	15	15
Mid-terms	1	15	15
Final examination	1	30	30
Total Work Load			Number of ECTS Credits 5 131

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:

No	Learning Outcomes
1	Gains knowledge about the production of non-alcoholic beverages.
2	Gains knowledge about the production of alcoholic beverages.
3	Learns the historical development of beverage culture.
4	Gains information about the importance of beverages in food and beverage businesses.
5	Learn the characteristics of beverage types
6	Knows the types and properties of drinks obtained by fermentation and distillation methods.

Weekly Detailed Course Contents

Week	Topics	Materials
1	The importance and classification of beverages for food and beverage businesses	Aktaş, A ve Özdemir. B. (2012). İçki teknolojisi. Detay Yayıncılık, Ankara.
2	Water	Aktaş, A ve Özdemir. B. (2012). İçki teknolojisi. Detay Yayıncılık, Ankara.
3	Coffee	Aktaş, A ve Özdemir. B. (2012). İçki teknolojisi. Detay Yayıncılık, Ankara.
4	Coffee	Aktaş, A ve Özdemir. B. (2012). İçki teknolojisi. Detay Yayıncılık, Ankara.
5	Tea	Aktaş, A ve Özdemir. B. (2012). İçki teknolojisi. Detay Yayıncılık, Ankara.
6	Beer	Aktaş, A ve Özdemir. B. (2012). İçki teknolojisi. Detay Yayıncılık, Ankara.
7	Beer	Aktaş, A ve Özdemir. B. (2012). İçki teknolojisi. Detay Yayıncılık, Ankara.
8	Wine	Aktaş, A ve Özdemir. B. (2012). İçki teknolojisi. Detay Yayıncılık, Ankara.
9	Wine	Aktaş, A ve Özdemir. B. (2012). İçki teknolojisi. Detay Yayıncılık, Ankara.
10	Whiskey	Aktaş, A ve Özdemir. B. (2012). İçki teknolojisi. Detay Yayıncılık, Ankara.
11	brandy, cognac	Aktaş, A ve Özdemir. B. (2012). İçki teknolojisi. Detay Yayıncılık, Ankara.
12	Gin, vodka, rum, tequila	Aktaş, A ve Özdemir. B. (2012). İçki teknolojisi. Detay Yayıncılık, Ankara.
13	Raki and other alcoholic beverages	Aktaş, A ve Özdemir. B. (2012). İçki teknolojisi. Detay Yayıncılık, Ankara.
14	Cocktails	Aktaş, A ve Özdemir. B. (2012). İçki teknolojisi. Detay Yayıncılık, Ankara.
15	General Overview	Aktaş, A ve Özdemir. B. (2012). İçki teknolojisi. Detay Yayıncılık, Ankara.

Contribution of Learning Outcomes to Programme Outcomes

	P1	P2	P4	P5	P7	P9	P10	P11	P12	P15
C1	5		1	1	3		3			3
C2	5		1	1	3		3			3
C3	5
C4	5	1				1	2		2
C5	5	2	3	2	2	2	2	2
C6	3		3		1		1

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