SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
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
|
Fall/Spring
|
3
|
0
|
3
|
4
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Service Course
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | Field trip / ObservationLecture / Presentation | |||||
| 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;
|
| Course Description | Beverage history, culture, production, storing and presentation of alcoholic and nonalcoholic drinks, beverages\nConsumption thru cultures, applications on food and beverage match. |
|
|
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 Notes/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
|
| Suggested Readings/Materials | 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 Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques |
1
|
10
|
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury |
1
|
10
|
| Project |
1
|
20
|
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
25
|
| Final Exam |
1
|
35
|
| Total |
| Weighting of Semester Activities on the Final Grade |
4
|
65
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
35
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
16
|
2
|
32
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
1
|
0
|
|
| Portfolio |
0
|
||
| Homework / Assignments |
1
|
10
|
10
|
| Presentation / Jury |
1
|
5
|
5
|
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
10
|
10
|
| Final Exam |
1
|
15
|
15
|
| Total |
120
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts |
X | ||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
|||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
X | ||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society |
X | ||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member |
|||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. |
|||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts |
|||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
|||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach |
|||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) |
|||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently |
|||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise |
|||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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