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;
  • Differentiates between various types of beverage making methods
  • Demonstrate knowledge on beverage culture in different civilizations
  • Prove an understanding of the role of legal and ethical managerial behaviour concerning beverage management
  • Prove knowledge of the current consumer trends for beverage consumption within the hospitality industry
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
2 History of Beverages
3 Turkish beverage culture
4 Beverages in different cultures
5 Beer
6 Wine
7 Spirits
8 Whiskey
9 Midterm
10 Nonalcoholic beverages
11 Mixology
12 Sanitation, equipment and staff
13 Bar management and basic cost control
14 Legal Framework
15 Review of the semester
16 Review of the Semester

 

Course Textbooks Katsigris,C. and Porter, M.(2007) The Bar and Beverage Book; Basics of Profitable Management, 4th Ed.John Wiley and Sons.
References Gately, Iain(2008) Drink: A Cultural History of Alcohol, Penguin Books, London

 

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
10
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
16 Possesses ethical values in the field of Culinary Arts and Management X

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