At the end of this course, the students; 1) Recognize beverage technology in international standards. 2) To have information about carbonated and non-carbonated, alcoholic and non-alcoholic beverage technology.
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.
