COURSE UNIT TITLE

: BEVERAGE CULTURE AND OENOLOGY

DEGREE PROGRAMMES

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 Türkiye 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 Mid term exam
9 Bars, bar staff, tools and equipment used in the bar
10 Alcoholic and non-alcoholic beverages
11 Selection, purchase and storage of beverages
12 Distilled alcoholic beverages
13 Tea, coffee
14 Cocktails
15 Review of the term
16 Final Exam

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


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/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16PO.17PO.18PO.19PO.20
LO.15
LO.25
LO.35
LO.45
LO.5
LO.65
LO.7
LO.8
LO.9
LO.10
LO.11

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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