SCHOOL OF APPLIED MANAGEMENT SCIENCES

Gastronomy and Culinary Arts Program

CLM 454 | Course Introduction and Application Information

Course Name
Oenology, Food, Sensory Analysis
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 454
Fall/Spring
2
2
3
5

Prerequisites
  CLM 400 To succeed (To get a grade of at least DD)
Course Language
English
Course Type
Service Course
Course Level
First Cycle
Mode of Delivery -
Teaching Methods and Techniques of the Course -
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives
Learning Outcomes The students who succeeded in this course;
  • Explain grape types based on regions.
  • Develop fermented grape juice wine menu for restaurants.
  • Plan menus pairing with fermented grape juice.
  • List the appropriate choice by evaluating the fermented grape juice according to the texture and structure of the dishes.
  • Match Turkish food and Turkish fermented grape juice varieties.
Course Description Methods of detailed sensory analysis, distinguishing of wines according to regions, menu planning, wine menu planning, wine service and wineglass, Turkish dishes and wine 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 Review of sensory analysis methods J. Piggott (Eds.), Alcoholic Beverages. Sensory Evaluation and Consumer Research-Woodhead Publishing, 2012 (p.3-21)
2 French and Italian wine regions Christopher Fielden, Exploring the World of Wines and Spirits, Wine and Spirit Education Trust (p.46-84, 110-122)
3 South Europe, Mediterrenean and North Europe wine regions Christopher Fielden, Exploring the World of Wines and Spirits, Wine and Spirit Education Trust (p.87-108, 125-135)
4 New world wine regions Christopher Fielden, Exploring the World of Wines and Spirits, Wine and Spirit Education Trust (p.140-175)
5 Foamy and fortified wines Christopher Fielden, Exploring the World of Wines and Spirits, Wine and Spirit Education Trust (p.176-200)
6 Effect of food texture on wine; fat, cooking method, protein and root Harrington, Robert. Food and Wine Pairing, A Sensory Experience, John Wiley and Sons, 2008 (p. 167-187)
7 Menu planning; precision of horizontal and vertical tasting Harrington, Robert. Food and Wine Pairing, A Sensory Experience, John Wiley and Sons, 2008 (p. 287-307)
8 Midterm
9 Wine and cheese Harrington, Robert. Food and Wine Pairing, A Sensory Experience, John Wiley and Sons, 2008 (p. 269-287)
10 Turkish food and Turkish wine match
11 Wine list preparation, supply and storage of wine Katsigris, Costas and Thomas, Chris, The Bar and Beverage Book, John Wiley and Sons, 2007 (p.275 – 303)
12 Wine service Katsigris, Costas and Thomas, Chris, The Bar and Beverage Book, John Wiley and Sons, 2007 (p.275 – 303)
13 Influence of wineglass shape on perceived aroma Fischer, U and Loewe-Stanienda, B, Impact of wine glasses for sensory evaluation, Journal International des Sciences de la Vigne et du Vin, 1999 (71-80)
14 Physiological effects of wine Tattersall, Ian and DeSalle, Rob, A Natural History of Wine, Yale University Press, 2015 (p.178 – 195)
15 Review of the course
16 Final exam

 

Course Notes/Textbooks

Harrington, Robert. Food and Wine Pairing, A Sensory Experience, John Wiley and Sons, 2008

Suggested Readings/Materials

Tattersall, Ian and DeSalle, Rob, A Natural History of Wine, Yale University Press, 2015

Fischer, U and Loewe-Stanienda, B, Impact of wine glasses for sensory evaluation, Journal International des Sciences de la Vigne et du Vin

Katsigris, Costas and Thomas, Chris, The Bar and Beverage Book, John Wiley and Sons, 2007

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
1
20
Portfolio
Homework / Assignments
Presentation / Jury
1
20
Project
Seminar / Workshop
Oral Exams
Midterm
1
20
Final Exam
1
30
Total

Weighting of Semester Activities on the Final Grade
4
70
Weighting of End-of-Semester Activities on the Final Grade
1
30
Total

ECTS / WORKLOAD TABLE

Semester Activities Number Duration (Hours) Workload
Theoretical Course Hours
(Including exam week: 16 x total hours)
16
2
32
Laboratory / Application Hours
(Including exam week: '.16.' x total hours)
16
2
32
Study Hours Out of Class
14
2
28
Field Work
0
Quizzes / Studio Critiques
1
5
5
Portfolio
0
Homework / Assignments
0
Presentation / Jury
1
18
18
Project
0
Seminar / Workshop
0
Oral Exam
0
Midterms
1
15
15
Final Exam
1
20
20
    Total
150

 

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

X
3

Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation

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

X
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.

X
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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