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 |
|
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Course Language |
English
|
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Course Type |
Service Course
|
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Course Level |
First Cycle
|
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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;
|
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 |
|
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 |
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8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
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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 |
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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) |
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11 | Speaks a second foreign at a medium level of fluency efficiently |
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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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