Course Name | Oenology, Food, Sensory Analysis |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
CLM 324 | Fall/Spring | 2 | 2 | 3 | 5 |
Prerequisites |
| ||||||||
Course Language | English | ||||||||
Course Type | Elective | ||||||||
Course Level | First Cycle | ||||||||
Mode of Delivery | - | ||||||||
Teaching Methods and Techniques of the Course | Application: Experiment / Laboratory / WorkshopLecture / Presentation | ||||||||
Course Coordinator | - | ||||||||
Course Lecturer(s) | |||||||||
Assistant(s) | - |
Course Objectives | The aim of this course is to gain knowledge about the characteristics of fermented grape juice in Europe and the world, how to match them with meals, menu planning and the intricacies of its service. |
Learning Outcomes | The students who succeeded in this course;
|
Course Description | This course covers the methods of detailed sensory analysis, distinguishing fermented grape juice according to regions, menu planning, wine service and glassware, Turkish dishes and pairing. |
Related Sustainable Development Goals | |
| Core Courses | |
Major Area Courses | ||
Supportive Courses | X | |
Media and Managment Skills Courses | ||
Transferable Skill Courses |
Week | Subjects | Required Materials |
1 | Introduction to the course | |
2 | Review of sensory analysis methods French and Italian vineyard regions | J. Piggott (Eds.), Alcoholic Beverages. Sensory Evaluation and Consumer Research-Woodhead Publishing, 2012 (p.3-21) Christopher Fielden, Exploring the World of Wines and Spirits, Wine and Spirit Education Trust (p.46-84, 110-122) |
3 | South Europe, Mediterrenean and North Europe vineyard regions | Christopher Fielden, Exploring the World of Wines and Spirits, Wine and Spirit Education Trust (p.87-108, 125-135) |
4 | New world vineyard regions | Christopher Fielden, Exploring the World of Wines and Spirits, Wine and Spirit Education Trust (p.140-175) |
5 | Foamy and fortified fermented grape juice | Christopher Fielden, Exploring the World of Wines and Spirits, Wine and Spirit Education Trust (p.176-200) |
6 | Effect of food texture on fermented grape juice; fat, cooking method, protein and root | Harrington, Robert. Food and Wine Pairing, A Sensory Experience, John Wiley and Sons, 2008 (p. 167-187) |
7 | Menu planning, precision of horizontal and vertical tasting | Harrington, Robert. Food and Wine Pairing, A Sensory Experience, John Wiley and Sons, 2008 (p. 287-307) |
8 | Midterm | |
9 | Fermented grape juice and cheese | Harrington, Robert. Food and Wine Pairing, A Sensory Experience, John Wiley and Sons, 2008 (p. 269-287) |
10 | Turkish food and Turkish fermented grape juice match | Harrington, Robert. Food and Wine Pairing, A Sensory Experience, John Wiley and Sons, 2008 (p. 269-287) |
11 | Fermented grape juice list preparation, supply and storage | Katsigris, Costas and Thomas, Chris, The Bar and Beverage Book, John Wiley and Sons, 2007 (p.275 – 303) |
12 | Fermented grape juice service | Katsigris, Costas and Thomas, Chris, The Bar and Beverage Book, John Wiley and Sons, 2007 (p.275 – 303) |
13 | Influence of glassware shape on perceived aroma | Fischer, U and Loewe-Stanienda, B, Impact of wine glasses for sensory evaluation, Journal International des Sciences de la Vigne et du Vin, 1999 (71-80) |
14 | Physiological effects of fermented grape juice | Tattersall, Ian and DeSalle, Rob, A Natural History of Wine, Yale University Press, 2015 (p.178 – 195) |
15 | Semester Review | |
16 | Final Exam |
Course Notes/Textbooks | Harrington, Robert. Food and Wine Pairing, A Sensory Experience, John Wiley and Sons, 2008 ISBN: 978-0-471-79407-3
Tattersall, Ian and DeSalle, Rob, “A Natural History of Wine”, Yale University Press, 2015 ISBN: 9780300211023
Katsigris, Costas and Thomas, Chris, “The Bar and Beverage Book”, John Wiley and Sons, 2007 ISBN:: 978-0470248454
Christopher Fielden, “Exploring the World of Wines and Spirits”, Wine and Spirit Education Trust, 2004 ISBN: 1840009934 |
Suggested Readings/Materials | Fischer, U and Loewe-Stanienda, B, “Impact of wine glasses for sensory evaluation”, Journal International des Sciences de la Vigne et du Vin
J. Piggott (Eds.), “Alcoholic Beverages. Sensory Evaluation and Consumer Research”, Woodhead Publishing, 2012 |
Semester Activities | Number | Weigthing |
Participation | 1 | 10 |
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | 1 | 20 |
Portfolio | ||
Homework / Assignments | ||
Presentation / Jury | 1 | 20 |
Project | ||
Seminar / Workshop | ||
Oral Exam | ||
Midterm | 1 | 20 |
Final Exam | 1 | 30 |
Total |
Weighting of Semester Activities on the Final Grade | 4 | 70 |
Weighting of End-of-Semester Activities on the Final Grade | 1 | 30 |
Total |
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Course Hours (Including exam week: 16 x total hours) | 16 | 2 | 32 |
Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | 2 | |
Study Hours Out of Class | 14 | 3 | 42 |
Field Work | |||
Quizzes / Studio Critiques | 1 | 8 | |
Portfolio | |||
Homework / Assignments | |||
Presentation / Jury | 1 | 8 | |
Project | |||
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 1 | 12 | |
Final Exams | 1 | 16 | |
Total | 150 |
# | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | X | ||||
2 | Carries best practices in terms of work and food security, safety and hygiene in food production | |||||
3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | X | ||||
4 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | |||||
6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | |||||
7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | |||||
8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | |||||
9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | X | ||||
10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | |||||
11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
12 | Relates the knowledge gained through the history of humanity to the field of expertise |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest