COURSE INTRODUCTION AND APPLICATION INFORMATION

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 / Observation
Lecture / 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;
  • define beverage culture in different civilizations
  • classify the diverse beverages,
  • differentiate between various types of beverage production methods
  • discuss the role of legal and ethical managerial behavior concerning beverage management,
  • define consumer trends for beverage consumption within the hospitality industry
  • Define hygiene and sanitation rules in the beverage production and service.
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

 



Course Category

 Core Courses
Major Area Courses
X
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

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 -Different Cultures P.M. Işın, (2018) Yemeğin Kültürel Tarihi, YKY Publisher, p. 53-70
3 Turkish Beverage Culture Ünsal. A., (2011) "İstanbul’un Lezzet Tarihi”, NTV Yayınları, p. 312-325
4 Introduction to the Fermented Alcoholic Beverages McGovern, P.E. (2010) Uncorking the past: The quest for wine, beer, and other alcoholic beverages. Berkeley, California: University of California Press.
5 Fermented Alcoholic Beverages - Beer Garrett Oliver, Brewmaster’s Table Harper Collin Publisher, 2005. Chapter 1: Basics of Beer Chapter 2: Brewing Traditions
6 Fermented Alcoholic Beverages - Wine Hugh Johnson, Jancis Robinson, The World Atlas of Wine, 2013, Octopus Publishing Group, Chapter 1: Introduction (8-40)
7 Field Trip
8 Ramadan Holiday
9 Midterm
10 Introduction to Distilled Alcoholic Beverages - Whiskey and Vodka Wines and Spirits, Wines and Spirits Education Trust Publications, Whiskey 219-240
11 Distilled Alcoholic Beverages -Gin, Rum, Tequila -Aperitif and Digestifs Wines and Spirits, Wines and Spirits Education Trust Publications, Other Distilled Beverages 250-274
12 Mixology: The Art of Cocktail Making 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: Professional Service and Equipment Katsigris C. & Thmoas C. "The Bar and The Beverage Book" (2007, Wiley) Chapter 13 Purchasing, Receiving, Storage and Inventory, p 537-579
14 Bar Management:Sanitation, Staff Management and Cost Control Katsigris C. & Thmoas C. "The Bar and The Beverage Book" (2007, Wiley) Chapter 13 Purchasing, Receiving, Storage and Inventory, p 537-579
15 Legal Framework & Latest Consumer Trends Katsigris C. & Thmoas C. "The Bar and The Beverage Book" (2007, Wiley) Chapter 16 Regulations, p 667-695
16 Final Exam
Course Notes/Textbooks

  • Katsigris C., Thmoas C., “The Bar and The Beverage Book", 4th edn, Wiley, 2007, ISBN-13: 978-0-471-64799-7

    R. Phillips, "Alcohol: A History", The University of  North Carolina Press, Introduction, 2014, ISBN-978-1-4696-1761-9

    Ünsal. A.,  (2011) "İstanbul’un Lezzet Tarihi”, NTV Yayınları, p. 312-325

    Garrett Oliver, Brewmaster’s Table Harper Collin Publisher, 2005 ISBN 9780060005719

    P.M. Işın, (2018) Yemeğin Kültürel Tarihi, YKY Publisher, ISBN 978-975-08-4156-9

    Hugh Johnson, Jancis Robinson, The World Atlas of Wine, 2013, Octopus Publishing Group ISBN  978-1845336899

    Wines and Spirits, Wines and Spirits Education Trust Publications

    McGovern, P.E. (2010) Uncorking the past: The quest for wine, beer, and other alcoholic beverages. Berkeley, California: University of California Press.
Suggested Readings/Materials

  • Gately, Iain, “Drink: A Cultural History of Alcohol”, Penguin Books, ISBN 978-1-592-40-303-5

  • John Piggott , “Alcoholic Beverages,, Sensory Evaluation and Consumer Research”, Woodhead Publishing Limited, ISBN 978-0-85709-051-5

  • Mack P. Holt,  “A Social and Cultural History”, Berg Publishers, ISBN 978-1-84520-165-4

 

EVALUATION SYSTEM

Semester Activities Number Weighting
Participation
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
1
30
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterm
1
30
Final Exam
1
40
Total

Weighting of Semester Activities on the Final Grade
2
60
Weighting of End-of-Semester Activities on the Final Grade
1
40
Total

ECTS / WORKLOAD TABLE

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
Quizzes / Studio Critiques
Portfolio
1
30
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterms
1
12
Final Exams
1
16
    Total
120

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
 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