Dokuz Eylül University Information Package / Courses Catalog

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type Of Course	D	U	L	ECTS
MSH 0001	BEVERAGE CULTURE AND OENOLOGY	ELECTIVE	2	1	0	5

Offered By

Efes Vocational School

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

DOCTOR ŞELALE ÖNCÜ GLAUE

Offered to

Efes Vocational School
Catering Services Programme
Tourism and Hotel Management
Cultural Heritage and Tourism
Civil Aviation and Cabin Services
Civil Aviation Transportation Management
Food Technology

Course Objective

The aim of this course is to equip the students with the required knowledge and skills about the history of wine, its production and storage, the definition of grape and wine types, degustation, service rules, world wine production, and also the features and production of other alcoholic beverages.

Learning Outcomes of the Course Unit

1	Describe wine, oenology and its historical development.
2	Identify the grapes in Turkey and other countries producing wine.
3	Categorize wine production according to its varieties and production techniques.
4	Describe all the conditions about the storage of wine.
5	Define and practice storage conditions of wine, its service and degustation.
6	Describe the criteria of the harmony of wine, cheese and food.
7	Describe world wine and the regions of its production.
8	Define beer production and its types.
9	Define raki production and its types.
10	Describe vodka and gin production.
11	Describe cognac and brandy production.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week	Subject	Description
1	Introduction
2	Classification and general characteristics of beverages
3	Soft drinks
4	Beer
5	Beer
6	Wine
7	Wine
8	Bars, bar staff, tools and equipment used in the bar
9	Alcoholic and non-alcoholic beverages
10	Selection, purchase and storage of beverages
11	Distilled alcoholic beverages
12	Tea, coffee
13	Cocktails
14	Review of the term

Recomended or Required Reading

1. Yiyecek Içecek Işletmeciliği, Özgür Yılmaz, Yaşar Yılmaz, Özer Yılmaz, Detay Yayıncılık.
2. Yiyecek Içecek Servisi, Alptekin Sökmen, Detay Yayıncılık.
3. Yiyecek ve Içecek Hizmetleri Yönetimi, Prof. Dr. Adnan Türksoy, Detay Yayıncılık.
4. Içecekler Hakkında Herşey, Raci Bostancı, Arunas Yayıncılık.
5. Her Yönüyle Şarap, Barbara Nowak & Beverly Wichman, Arkadaş Yayınevi.

Planned Learning Activities and Teaching Methods

face to face teaching and question-answer

Assessment Methods

SORTING NUMBER	SHORT CODE	LONG CODE	FORMULA
1	PRJ	PROJECT
2	ASG	ASSIGNMENT
3	FIN	FINAL EXAM
4	FCGR	FINAL COURSE GRADE (RESIT)	PRJ * 0.30 + ASG * 0.20 + FIN * 0.50
5	RST	RESIT
6	FCGR	FINAL COURSE GRADE (RESIT)	PRJ * 0.30 + ASG * 0.20 + RST * 0.50

*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

9 learning outcomes will be measured with midterm exam, final exam and homework.

Language of Instruction

Turkish

Course Policies and Rules

It is compulsory to attend 70% of the courses and to fulfill the requirements of the course.

Contact Details for the Lecturer(s)

selale.glaue@deu.edu.tr

Office Hours

The days in the program specified at the beginning of the term.

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Lectures	12	2	24
Tutorials	12	1	12
Project Preparation	1	12	12
Preparation for final exam	1	12	12
Preparations before/after weekly lectures	12	3	36
Preparing assignments	1	10	10
Reading	1	5	5
Preparing report	1	10	10
Project Assignment	1	2	2
Final	1	2	2
TOTAL WORKLOAD (hours)			125

Contribution of Learning Outcomes to Programme Outcomes

PO/LO	PO.1	PO.4
LO.1	1	1
LO.2	1	1
LO.3	1	1
LO.4	1	1
LO.5	1	1
LO.6	1	1
LO.7	1	1
LO.8	1	1
LO.9	1	1
LO.10	1	1
LO.11	1	1

COURSE UNIT TITLE

DEGREE PROGRAMMES

Description of Individual Course Units

Offered By

Level of Course Unit

Course Coordinator

Offered to

Course Objective

Learning Outcomes of the Course Unit

Mode of Delivery

Prerequisites and Co-requisites

Recomended Optional Programme Components

Course Contents

Recomended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods

Further Notes About Assessment Methods

Assessment Criteria

Language of Instruction

Course Policies and Rules

Contact Details for the Lecturer(s)

Office Hours

Work Placement(s)

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes

CONTACT INFORMATION