COURSE UNIT TITLE

: WINE CULTURE

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
SEC 4061 WINE CULTURE ELECTIVE 3 0 0 6

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR ÖZAY EMRE YILDIZ

Offered to

Gastronomy and Culinary Arts

Course Objective

To inform students about the history of wine, viticulture, vineyard management, production processes of various wine styles, main grapes and wines of the world, correct wine evaluation and service methods, general knowledge on wine and food pairing

Learning Outcomes of the Course Unit

1   Principles of viticulture and vineyard management
2   Production methods of various wine styles
3   Main grapes and wines of the world
4   Good practices in storage, service and evaluation of wine
5   Develop wine pairing skills

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 1. Historical development and significance of wine
2 2. Anatomy of the grapevine, qualities of wine-growing vines
3 3. Biological aspects of the grape and viticultural conditions
4 4. Vineyard management principles and practices, factors affecting quality in wine
5 5. Sustainable viticultural practices, waste management processes, energy efficiency, circular economy
6 6. Stages and processes in winemaking, production of various wine styles
7 7. Wines of the World, laws and regulations - 1. France
8 8. Wines of the World, laws and regulations - 2. Rest of Europe
9 9. Wines of the World, laws and regulations - 3. New World and Türkiye
10 10. Proper wine storage and service methods, label analysis
11 11. Wine evaluation and fault detection
12 12. Wine pairing exercices
13 13. Wine pairing exercices
14 14. Wine tasting menu planning
15 Final Exam
16 Final Exam

Recomended or Required Reading

Yıldız, Ö.E., (2017) Içki Üretimi ve Sunumu, Detay Yayıncılık, ISBN:978-605-9440-59-2
Wine and Spirit Education Trust, (2012), Wines and Spirits, Understanding Style and Quality, London
Nihat Aktan, Hatice Kalkan Yıldırım (2014), Şarap Teknolojisi, Kavaklıdere Kültür Yayınları

Planned Learning Activities and Teaching Methods

Lectures, Q&A, case study analysis, in-class discussions, brainstorming, field trips, videos, reading

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


Further Notes About Assessment Methods

1.Midterm: Midterm consist of chapters in the syllabus and weekly homeworks (%40)
2. Final : Consists of all the chapters in the syllabus and students will be responsible from all case studies and discussions in the class (%60).

Assessment Criteria

Exam papers will be evaluated regarding the level of understanding the course subject, presentations, case studies and discussions, as well as presenting the causality between the basic concepts and issues, and the ability of giving examples and analytical thought, using relevant terminology

Language of Instruction

Turkish

Course Policies and Rules

1. Min. 70% attendance is obligatory
2. Plagiarism of any kind will result in disciplinary action
3. Students should make use of the reading list
4. Students are expected to participate in class discussions

Contact Details for the Lecturer(s)

ozay.yildiz@deu.edu.tr

Office Hours

Wednesday/ 09:00-12:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparations before/after weekly lectures 14 3 42
Preparation for midterm exam 1 20 20
Preparation for final exam 1 25 25
Reading 1 20 20
Final 1 1 1
Midterm 1 1 1
TOTAL WORKLOAD (hours) 151

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.15
LO.25
LO.35
LO.4555
LO.55555

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

Copyright 2015 DEÜ. BİD

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