COURSE UNIT TITLE

: BEVERAGE TECNOLOGY

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 3071 BEVERAGE TECNOLOGY ELECTIVE 3 0 0 5

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

The raw materials used in beverage production, production technology, equipment used in the process is to gain information on the quality characteristics of the beverage.

Learning Outcomes of the Course Unit

1   Understand the technology in the international standard drinks
2   Having knowledge about the characteristics and components of the beverage
3   Having knowledge about technology of carbonated and noncarbonated beverages
4   Having knowledge about the technology of alcoholic and nonalcoholic
5   Having knowledge about the technology of fermentation and distillation produced drinks

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 Noncarbonated beverages, features and components
5 Alcoholic beverages, features, and components
6 Nonalcoholic drinks, features, and components
7 Midterm / Nonalcoholic drinks, features, and components
8 Equipment used in the production and manufacture of alcoholic beverages
9 Equipment used in the production and manufacture of alcoholic beverages
10 Equipment used in the production of nonalcoholic drinks and production
11 The drinks are produced through fermentation
12 The drinks are produced through fermentation
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

Planned Learning Activities and Teaching Methods

Lecture by instructor, class discussion conducted by instructor, problem solving or case studies, question and answer teaching method

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


Further Notes About Assessment Methods

None

Assessment Criteria

Skill in analysis, synthesis and critical thinking; skill in problem solving; skill in application via midterm and final exams

Language of Instruction

Turkish

Course Policies and Rules

The Regulation of Dokuz Eylul University on Education and Examination in Associate's and Bachelor's Degrees
The Code of Practices of School of Applied Sciences on Education and Examination

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

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 6 6
Preparation for final exam 1 8 8
In-class practices 14 1 14
Final 1 1 1
Midterm 1 1 1
TOTAL WORKLOAD (hours) 114

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6
LO.1411111
LO.2131111
LO.3411111
LO.4411111
LO.5411111

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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