Course Name | Beverage Culture |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
CLM 204 | Spring | 3 | 0 | 3 | 4 |
Prerequisites | None | |||||
Course Language | English | |||||
Course Type | Required | |||||
Course Level | First Cycle | |||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | ||||||
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 | Beverage history, culture, production, storing and presentation of alcoholic and nonalcoholic drinks, beverages\nConsumption thru cultures, applications on food and beverage match. |
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 | R. Phillips (2014) "Alcohol: A History", The University of North Carolina Press, Introduction p 11-16 |
2 | History of Beverages | D. Gürsoy (2006) "Turkish Cuisine in Historical Perspective, Oğlak Yayınları, p. 76-99 |
3 | Turkish beverage culture | P.M. Işın, (2018) Yemeğin Kültürel Tarihi, YKY Publisher, p. 53-70 |
4 | Beverages in different cultures | |
5 | Beer | Katsigris C. & Thmoas C. "The Bar and The Beverage Book" (2007, Wiley) Chapter 8 Beer p 309 -359 |
6 | Wine | Katsigris C. & Thmoas C. "The Bar and The Beverage Book" (2007, Wiley) Chapter 7 Wine Sales and Appreciation p 233-303 |
7 | Spirits | Katsigris C. & Thmoas C. "The Bar and The Beverage Book" (2007, Wiley) Chapter 5 The Beverages: Sprits p 171 -221 |
8 | Whiskey | Katsigris C. & Thmoas C. "The Bar and The Beverage Book" (2007, Wiley) Chapter 5 The Beverages: Sprits p 171 -221 |
9 | Midterm | |
10 | Nonalcoholic beverages | Katsigris C. & Thmoas C. "The Bar and The Beverage Book" (2007, Wiley) Chapter 10 Mixology, Part One, Chapter 11 Mixology Part Two p 403 -478 |
11 | Mixology | 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 | 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 | Review of the Semester |
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 D. Gürsoy, "Turkish Cuisine in Historical Perspective, Oğlak Yayınları, 2006, ISBN 9753295642
|
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 |
Semester Activities | Number | Weigthing |
Participation | ||
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | 1 | 10 |
Portfolio | ||
Homework / Assignments | ||
Presentation / Jury | 1 | 10 |
Project | 1 | 20 |
Seminar / Workshop | ||
Oral Exam | ||
Midterm | 1 | 25 |
Final Exam | 1 | 35 |
Total |
Weighting of Semester Activities on the Final Grade | 4 | 65 |
Weighting of End-of-Semester Activities on the Final Grade | 1 | 35 |
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 | 2 | 28 |
Field Work | |||
Quizzes / Studio Critiques | 1 | 4 | |
Portfolio | |||
Homework / Assignments | |||
Presentation / Jury | 1 | 6 | |
Project | 1 | 14 | |
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 1 | 8 | |
Final Exams | 1 | 12 | |
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 | X | ||||
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 | X | ||||
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. | X | ||||
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 | X | ||||
8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | X | ||||
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) | X | ||||
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 | X |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest