CLM 204 | Course Introduction and Application Information

Course Name
Beverage Culture
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 204
Spring
3
0
3
4

Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s) -
Assistant(s) -
Course Objectives This course aims to provide students with a history of beverages within the industry as well as knowledge of production, storing, presentation and applications on food and beverage match.
Learning Outcomes The students who succeeded in this course;
  • define beverage culture in different civilizations
  • differentiate between various types of beverage production methods
  • prove an understanding of the role of legal and ethical managerial behavior concerning beverage management
  • define the current consumer trends for beverage consumption within the hospitality industry
  • discuss hygiene and sanitation rules, equipment in the production and service of beverages
Course Content Beverage history, culture, production, storing and presentation of alcoholic and nonalcoholic drinks, beverages\nConsumption thru cultures, applications on food and beverage match.

 



Course Category

Core Courses
Major Area Courses
X
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction R. Phillips (2014) "Alcohol: A History", The University of North Carolina Press, Introduction p 11-16
2 History of Beverages D. Gürsoy (2006) "Turkish Cuisine in Historical Perspective, Oğlak Yayınları, p. 76-99
3 Turkish beverage culture P.M. Işın, (2018) Yemeğin Kültürel Tarihi, YKY Publisher, p. 53-70
4 Beverages in different cultures
5 Beer Katsigris C. & Thmoas C. "The Bar and The Beverage Book" (2007, Wiley) Chapter 8 Beer p 309 -359
6 Wine Katsigris C. & Thmoas C. "The Bar and The Beverage Book" (2007, Wiley) Chapter 7 Wine Sales and Appreciation p 233-303
7 Spirits Katsigris C. & Thmoas C. "The Bar and The Beverage Book" (2007, Wiley) Chapter 5 The Beverages: Sprits p 171 -221
8 Whiskey Katsigris C. & Thmoas C. "The Bar and The Beverage Book" (2007, Wiley) Chapter 5 The Beverages: Sprits p 171 -221
9 Midterm
10 Nonalcoholic beverages Katsigris C. & Thmoas C. "The Bar and The Beverage Book" (2007, Wiley) Chapter 10 Mixology, Part One, Chapter 11 Mixology Part Two p 403 -478
11 Mixology Katsigris C. & Thmoas C. "The Bar and The Beverage Book" (2007, Wiley) Chapter 15 Managing Your Bar Business, p 633-667
12 Sanitation, equipment and staff Katsigris C. & Thmoas C. "The Bar and The Beverage Book" (2007, Wiley) Chapter 9 Saniation and Bar Set Up, Chapter 12 Employee Management p 361-401, 483-537
13 Bar management and basic cost control Katsigris C. & Thmoas C. "The Bar and The Beverage Book" (2007, Wiley) Chapter 13 Purchasing, Receiving, Storage and Inventory, p 537-579
14 Legal Framework Katsigris C. & Thmoas C. "The Bar and The Beverage Book" (2007, Wiley) Chapter 16 Regulations, p 667-695
15 Review of the semester
16 Review of the Semester

 

Course Textbooks

Katsigris C., Thmoas C., “The Bar and The Beverage Book", 4th edn, Wiley, 2007, ISBN-13: 978-0-471-64799-7

R. Phillips, "Alcohol: A History", The University of  North Carolina Press, Introduction, 2014, ISBN-978-1-4696-1761-9

D. Gürsoy,  "Turkish Cuisine in Historical Perspective, Oğlak Yayınları, 2006, ISBN 9753295642

Costas Katsigris, Chris Thomas, “Remarkable Banquet Service”, 4th edn, Wiley, ISBN 978-0-470-07344-5

References

Gately, Iain, “Drink: A Cultural History of Alcohol”, Penguin Books, ISBN 978-1-592-40-303-5

John Piggott , “Alcoholic Beverages,, Sensory Evaluation and Consumer Research”, Woodhead Publishing Limited, ISBN 978-0-85709-051-5

Mack P. Holt,  “A Social and Cultural History”, Berg Publishers, ISBN 978-1-84520-165-4

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
30
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
2
40
Final / Oral Exam
1
20
Total

Contribution of Semester Work to Final Grade
4
80
Contribution of Final Work to Final Grade
1
20
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
16
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
16
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
2
10
Final / Oral Exam
1
10
    Total
126

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts X
3 Carries best practices in terms of work and food security, safety and hygiene in food production X
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation X
5 Recognizes and evaluates the impact of gastronomy on culture and society X
6 Possesses visual thinking skils and effectively conveys visual concepts X
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member
8 Initiates culinary projects and can assume leadership for success
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field X
16 Possesses ethical values in the field of Culinary Arts and Management X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest