| TYPE OF COURSE UNIT | Elective Course |
| LEVEL OF COURSE UNIT | Associate Degree |
| YEAR OF STUDY | - |
| SEMESTER | - |
| NUMBER OF ECTS CREDITS ALLOCATED | 5 |
| NAME OF LECTURER(S) | Instructor Selim Delil
|
| LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students;
1) By examining the tea and coffee culture in accordance with the international literature and the sector, learns the place and importance of these cultures in the food and beverage sector.
2) Understands the importance of tea and coffee in various cultures and local uses.
3) Learns coffee and tea making-presentation techniques.
4) Explains the production steps of coffee.
5) Explains the production steps of tea.
|
| MODE OF DELIVERY | Face to face |
| PRE-REQUISITES OF THE COURSE | No |
| RECOMMENDED OPTIONAL PROGRAMME COMPONENT | |
| COURSE DEFINITION | The historical process and cultural aspects of tea and coffee, as well as tea and coffee varieties, how they are produced are taught. |
| COURSE CONTENTS | | WEEK | TOPICS |
|---|
| 1st Week | Examination of the historical process of tea and coffee | | 2nd Week | Tea culture in the world from past to present | | 3rd Week | Tea cultivation and national / international tea varieties | | 4th Week | Relationship between gastronomy and tea culture | | 5th Week | Examination of tea making techniques and processes | | 6th Week | Examination of tea presentation techniques | | 7th Week | Homework presentation review | | 8th Week | Midterm | | 9th Week | Formation of coffee from soil to cup | | 10th Week | Coffee history and development of coffee culture in the world and in our country | | 11th Week | Roasting, brewing and presentation techniques of coffee | | 12th Week | Relationship between gastronomy and coffee culture | | 13th Week | Homework presentation and review of topics | | 14th Week | The common denominator of coffee and tea culture and general review | | 15th Week | Final exam |
|
| RECOMENDED OR REQUIRED READING | Since many books and articles about coffee and tea have been handled to the present day, no compulsory source suggestions have been made. Published books, journals and articles related to the subject are suggested in the course. |
| PLANNED LEARNING ACTIVITIES AND TEACHING METHODS | Lecture,Discussion,Practice,Presentation,Project,Questions/Answers |
| ASSESSMENT METHODS AND CRITERIA | | | Quantity | Percentage(%) |
|---|
| Mid-term | 1 | 40 | | Total(%) | | 40 | | Contribution of In-term Studies to Overall Grade(%) | | 40 | | Contribution of Final Examination to Overall Grade(%) | | 60 | | Total(%) | | 100 |
|
| ECTS WORKLOAD |
| Activities |
Number |
Hours |
Workload |
| Midterm exam | 1 | 1 | 1 | | Preparation for Quiz | 0 | 0 | 0 | | Individual or group work | 14 | 5 | 70 | | Preparation for Final exam | 1 | 15 | 15 | | Course hours | 14 | 3 | 42 | | Preparation for Midterm exam | 1 | 10 | 10 | | Laboratory (including preparation) | 14 | 3 | 42 | | Final exam | 1 | 1 | 1 | | Homework | 0 | 0 | 0 | | Total Workload | | | 181 |
|---|
| Total Workload / 30 | | | 6,03 |
|---|
| ECTS Credits of the Course | | | 5 |
|---|
|
| LANGUAGE OF INSTRUCTION | Turkish |
| WORK PLACEMENT(S) | No |
| | |
