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
GMS 3075	COFFEE AND BARISTIC	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 history of coffee culture and is intended to provide information about the terminology.

Learning Outcomes of the Course Unit

1	To transfer the historical development of coffee
2	Coffe, to explain the correct use and compatible with each other
3	New technical reasoning in respect of preparation of coffee
4	To use the terminology of about coffee and spices
5	Having knowledge about the culture of coffee in the world

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week	Subject	Description
1	Introduction of the course
2	The definition and properties of Culture
3	Coffee and fragrant plants
4	In the Antiquity coffee
5	In the Middle Ages coffee
6	Coffee Ottoman period
7	Midterm / Coffee Ottoman period
8	The discovery of coffee
9	Coffee, and cultural influence in Africa and Asia
10	Coffee, and cultural influence in Europe
11	According to coffee and coffee-growing regions of the growing area
12	The tools used in coffee culture
13	The coffee in the world of construction forms
14	The coffee in the world of construction forms
15	Final Exam
16	Final Exam

Recomended or Required Reading

Çevirmen:Serpil DEMIRCI, Yazar:Penny Stanway, Baharatlar:Mucize Gıdalar, ISBN:9789752752757, Kuraldışı yayıncılık, 2014
Deniz GÜRSOY, Baharat ve Güç, Oğlak Yayıncılık ve Reklamcılık Ltd. Şti., 2012, Istanbul
Andrew DALBY, Tehlikeli Tatlar-Tarih Boyunca Baharat, Kitap Yayınevi, Çeviren: Nazlı PIŞKIN, 2004, Istanbul

Planned Learning Activities and Teaching Methods

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

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 ne 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	4	56
Preparation for midterm exam	1	4	4
Preparation for final exam	1	4	4
Preparing presentations	3	2	6
Final	1	1	1
Midterm	1	1	1
TOTAL WORKLOAD (hours)			114

Contribution of Learning Outcomes to Programme Outcomes

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