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)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Have general information about carbonated / non-carbonated beverages and production technologies, 2) Learn the basic principles of fermentation and distillation technologies in alcoholic beverages.
MODE OF DELIVERY	E-Learning
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	No
COURSE DEFINITION
COURSE CONTENTS	WEEK TOPICS 1st Week Fundamental Concepts 2nd Week Water 3rd Week Carbonated and Non-carbonated Soft Drinks 4th Week Tea Technology 5th Week Coffee Technology 6th Week Fermentation Technology 7th Week Beer Production 8th Week Wine Production 9th Week Distillation Technology 10th Week Non-Aging Distilled Drinks 11th Week Aged Distilled Beverages 12th Week General Evaluation 13th Week Final Exam
RECOMENDED OR REQUIRED READING	Y:H. Hui vd. Handbook of Food and Beverage Fermentation Technology, 2004, Marcel Dekker, New York. M. Shachman, The Soft Drinks Companion: A Technical Handbook for the Beverage Industry, 2005, CRC Press, Boca. D.L.B. Wetsel, G. Charalambous, Instrumental Methods In Food and Beverage Analysis ,1998, Elsevier, Amsterdam.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Assignment 2 50 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 2 2 Preparation for Quiz 0 0 0 Individual or group work 14 5 70 Preparation for Final exam 1 12 12 Course hours 14 2 28 Preparation for Midterm exam 1 12 12 Laboratory (including preparation) 0 0 0 Final exam 1 2 2 Homework 2 12 24 Total Workload 150 Total Workload / 30 5 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No