| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 4 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Defines the properties of beverages.
- Explain the components of alcoholic and non-alcoholic cocktails.
- It follows the world trends in cocktail applications.
- Understands cocktail preparation and presentation techniques.
- Gains knowledge to work as a bartender and mixolok and manages the business process.
|
| Mode of Delivery | Face to face |
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| Prerequisites | No |
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| Recommended Optional Programme Components | |
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| Course Description | Introduction to drink technology and bar management and basic principles, general information about alcoholic and non-alcoholic beverages, alcohol and beverage production methods (beverages produced by fermentation, beverages produced by distillation, wine production), cocktail making, presentation and types are given information about. General information about the bar and the introduction of the bar, bar management and techniques, the characteristics and duties of the bar staff, tools used in the bar, cleaning and maintenance of them and providing the inventory control in the bar is taught. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Beverage technology, properties and development |
|
2nd Week |
Beverage types and properties |
|
3rd Week |
Carbonated beverage, properties and components |
|
4th Week |
Still drink, properties and components |
|
5th Week |
Alcoholic beverage, properties and components |
|
6th Week |
Soft drinks, properties and components |
|
7th Week |
Production of carbonated and still beverages and equipments used in production |
|
8th Week |
Midterm |
|
9th Week |
Production of alcoholic beverages and equipments used in production |
|
10th Week |
Non-alcoholic beverage production and equipment used in production |
|
11th Week |
Beverages produced by fermentation |
|
12th Week |
Beverages produced by fermentation |
|
13th Week |
Beverages produced by distillation |
|
14th Week |
Sahlep, boza, kefir production |
|
15th Week |
Final Exam |
|
| Recommended or Required Reading | 1. Aktaş, A. & Özdemir, B. (2005). İçki Teknolojisi. Detay Yayıncılık, Ankara.
2. Katsigris, C. & Thomas, C. (2006). The Bar and Beverage Book. (4th Ed.). New Jersey: John Wiley & Sons, Inc. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
- Project
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
40 |
| Total(%) |
|
40 |
| Contribution of In-term Studies to Overall Grade(%) |
|
40 |
| Contribution of Final Examination to Overall Grade(%) |
|
60 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
0 |
0 |
0 |
| Individual or group work |
14 |
5 |
70 |
| Preparation for Final exam |
1 |
15 |
15 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
10 |
10 |
| Laboratory (including preparation) |
14 |
3 |
42 |
| Final exam |
1 |
1 |
1 |
| Homework |
0 |
0 |
0 |
| Total Work Load | 181 |
| Total Work Load / 30 (h) | 6.03 |
| ECTS Credit of the Course | 4 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
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