TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	3
NAME OF LECTURER(S)	Instructor Selim Delil
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Students will learn the importance of tea and coffee culture in the food and beverage sector by examining it in accordance with international literature and sector. 2) Comprehend the local uses of tea and coffee in various cultures. 3) Learns coffee and tea making-presentation techniques.
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 30 Assignment 1 20 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 1 1 Preparation for Quiz Individual or group work 1 4 4 Preparation for Final exam 1 20 20 Course hours 14 3 42 Preparation for Midterm exam 1 15 15 Laboratory (including preparation) 3 2 6 Final exam 1 2 2 Homework 1 2 2 Total Workload 92 Total Workload / 30 3,06 ECTS Credits of the Course 3
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No