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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 2001 FOOD&BEVERAGE PROCESSING TEKNOLOGIES I COMPULSORY 1 2 0 3

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ

Offered to

Gastronomy And Culinary Arts

Course Objective

Students will gain knowledge about the technologies used in the food and beverage production.

Learning Outcomes of the Course Unit

1   Understand the technology in the international standard drinks 2   Having knowledge about gas and non-carbonated beverage technology 3   Having knowledge about technology alcoholic and other beverages 4   Having knowledge about drinks produced fermentation 5   Having knowledge about drinks produced distillation

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Beverage technology, properties and development 2 Drinks and features 3 Carbonated drinks, features and components 4 Carbonated drinks, features and components 5 Non Alcoholic beverages, features, and components 6 Non Alcoholic beverages, features, and components 7 Midterm / Non Alcoholic beverages, features, and components 8 Equipment used in the production and manufacture of alcoholic beverages 9 Equipment used in the production of soft drinks and production 10 The drinks are produced through fermentation 11 The drinks are produced through fermentation 12 The drinks produced by distillation 13 The drinks produced by distillation 14 The drinks produced by distillation 15 Final Exam 16 Final Exam

Recomended or Required Reading

Aktaş, A. Ve Özdemir, B. (2005). Içki Teknolojisi. Ankara: Detay Yayıncılık Katsigris, C. & Thomas, C. (2006). The Bar and Beverage Book. (4th Ed.). New Jersey John Wiley & Sons, Inc. Davis, Bernard, 1998.Food and beverage management / Bernard Davis, Andrew Lockwood, Sally Stone.Oxford

Planned Learning Activities and Teaching Methods

Expression, practices

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

Midterm and Final Exams

Language of Instruction

Turkish

Course Policies and Rules

Dokuz Eylul University School of Applied Sciences Teaching and Exam Application Principles

Contact Details for the Lecturer(s)

gozde.turkoz@deu.edu.tr

Office Hours

Wednesday 13:00-15:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 1 14 Tutorials 12 2 24 Preparations before/after weekly lectures 14 2 28 Preparation for midterm exam 1 2 2 Preparation for final exam 1 3 3 Preparing presentations 1 2 2 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 75

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 LO.1 3 1 1 1 1 1 LO.2 1 4 1 1 1 1 LO.3 1 4 1 1 1 1 LO.4 1 4 1 1 1 1 LO.5 1 4 1 1 1 1