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) Defines the properties of beverages. 2) Explain the components of alcoholic and non-alcoholic cocktails. 3) It follows the world trends in cocktail applications. 4) Understands cocktail preparation and presentation techniques. 5) Gains knowledge to work as a bartender and mixolok and manages the business process.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	Introduction to drink technology and bar management and basic principles, general information about alcoholic and non-alcoholic beverages, alcohol and beverage production methods (beverages produced by fermentation, beverages produced by distillation, wine production), cocktail making, presentation and types are given information about. General information about the bar and the introduction of the bar, bar management and techniques, the characteristics and duties of the bar staff, tools used in the bar, cleaning and maintenance of them and providing the inventory control in the bar is taught.
COURSE CONTENTS	WEEK TOPICS 1st Week Beverage technology, properties and development 2nd Week Beverage types and properties 3rd Week Carbonated beverage, properties and components 4th Week Still drink, properties and components 5th Week Alcoholic beverage, properties and components 6th Week Soft drinks, properties and components 7th Week Production of carbonated and still beverages and equipments used in production 8th Week Midterm 9th Week Production of alcoholic beverages and equipments used in production 10th Week Non-alcoholic beverage production and equipment used in production 11th Week Beverages produced by fermentation 12th Week Beverages produced by fermentation 13th Week Beverages produced by distillation 14th Week Sahlep, boza, kefir production 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Aktaş, A. & Özdemir, B. (2005). İçki Teknolojisi. Detay Yayıncılık, Ankara. 2. Katsigris, C. & Thomas, C. (2006). The Bar and Beverage Book. (4th Ed.). New Jersey: John Wiley & Sons, Inc.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
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