| Course Name | Beverage Culture |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 408 | Spring | 3 | 0 | 3 | 4 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Required | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | Blended | |||||
| Teaching Methods and Techniques of the Course | Field trip / ObservationLecture / Presentation | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | - | |||||
| Assistant(s) | - | |||||
| Course Objectives | This course aims to provide students with a history of beverages within the industry as well as knowledge of production, storing, presentation and applications on food and beverage match. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | This course includes the beverage history, culture, their production including with the storing and the presentation of alcoholic and nonalcoholic beverages. |
| Related Sustainable Development Goals |  |
|
| Core Courses | |
| Major Area Courses | X | |
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to course Introduction to the history of beverages | R. Phillips (2014) "Alcohol: A History", The University of North Carolina Press, Introduction p 11-16 |
| 2 | History of Beverages | R. Phillips (2014) "Alcohol: A History", The University of North Carolina Press, Introduction p 11-16 |
| 3 | Beverages in Different Cultures | P.M. Işın, (2018) Yemeğin Kültürel Tarihi, YKY Publisher, p. 53-70 |
| 4 | Turkish Beverage Culture | d. Gürsoy (2006) "Turkish Cuisine in Historical Perspective, Oğlak Yayınları, p. 76-99 |
| 5 | Midterm | |
| 6 | Alcoholic Beverages-1 | Garrett Oliver, Brewmaster’s Table Harper Collin Publisher, 2005. Chapter 1: Basics of Beer Chapter 2: Brewing Traditions |
| 7 | Alcoholic Beverages-2 | Hugh Johnson, Jancis Robinson, The World Atlas of Wine, 2013, Octopus Publishing Group, Chapter 1: Introduction (8-40) |
| 8 | Alcoholic Beverages-3 | Wines and Spirits, Wines and Spirits Education Trust Publications, Whiskey 219-240 |
| 9 | Alcoholic Beverages-4 | Wines and Spirits, Wines and Spirits Education Trust Publications, Other Distilled Beverages 250-274 |
| 10 | Midterm | |
| 11 | Bar management | Katsigris C. & Thmoas C. "The Bar and The Beverage Book" (2007, Wiley) Chapter 15 Managing Your Bar Business, p 633-667 |
| 12 | Sanitation, Equipment and Staff Management | Katsigris C. & Thmoas C. "The Bar and The Beverage Book" (2007, Wiley) Chapter 9 Saniation and Bar Set Up, Chapter 12 Employee Management p 361-401, 483-537 |
| 13 | Bar Management and Basic Cost Control | Katsigris C. & Thmoas C. "The Bar and The Beverage Book" (2007, Wiley) Chapter 13 Purchasing, Receiving, Storage and Inventory, p 537-579 |
| 14 | Legal Framework | Katsigris C. & Thmoas C. "The Bar and The Beverage Book" (2007, Wiley) Chapter 16 Regulations, p 667-695 |
| 15 | Review of the Semester | |
| 16 | Final Exam |
| Course Notes/Textbooks |
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| Suggested Readings/Materials |
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| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | 1 | 20 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 2 | 50 |
| Final Exam | 1 | 30 |
| Total |
| Weighting of Semester Activities on the Final Grade | 3 | 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 | 3 | 48 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
| Study Hours Out of Class | 14 | 1 | 14 |
| Field Work | 1 | 3 | |
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | 1 | 25 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 2 | 10 | |
| Final Exams | 1 | 10 | |
| Total | 120 |
| # | 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 | X | ||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | |||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society | X | ||||
| 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
