| 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) Gains basic information about the preparation of cold and hot alcoholic and non-alcoholic beverages.
2) Gain knowledge and skills about the presentation of beverages.
3) Drinks according to their alcohol level
4) Our local drinks
5) Our local drinks
|
| MODE OF DELIVERY | Face to face |
| PRE-REQUISITES OF THE COURSE | No |
| RECOMMENDED OPTIONAL PROGRAMME COMPONENT | |
| COURSE DEFINITION | The aim of this course is to give general information about alcoholic and non-alcoholic beverages to students. In addition, alcoholic and non-alcoholic cocktail types and coctail production and presentation techniques will be handled. Topics like food and drink pairings, drink production techniques, cocktail recipes, bar equipment and its use will be discussed. Students will be able to practice coctail production in designated weeks. |
| COURSE CONTENTS | | WEEK | TOPICS |
|---|
| 1st Week | Bar definition and properties | | 2nd Week | Bar organization and management | | 3rd Week | Tools and equipment for the bar | | 4th Week | Glasses, decorations and garnishes for the bar | | 5th Week | Definition and characteristics of bartender and bartender | | 6th Week | Characteristics of soft drinks | | 7th Week | Characteristics of popular alcoholic beverages | | 8th Week | Midterm | | 9th Week | Wine culture | | 10th Week | Service and presentation of alcoholic beverages 1 | | 11th Week | Serving and serving of alcoholic beverages 2 | | 12th Week | Cocktail preparation and presentation 1 | | 13th Week | Cocktail preparation and presentation 2 | | 14th Week | Bar hygiene | | 15th Week | Final Exam |
|
| RECOMENDED OR REQUIRED READING | 1. Hamlin, K. (2008). Barmenin Elkitabı. Alfa Yayıncılık.
2. Sapaz, A. (1997). Bütün Yönleriyle İçki ve Kokteyl Rehberi. İnkılap Kitabevi.
3. Zat, V. (2000). Bar Servis Kokteyl Rehberi. Derin Yayınları.
4. Deleon, J. (2008). 100 Alkolsüz Kokteyl. Remzi Kitabevi.
5. Zat, V. (1997). Uluslararası Kokteyller. Der Yayınları. |
| PLANNED LEARNING ACTIVITIES AND TEACHING METHODS | Lecture,Discussion,Questions/Answers,Practice,Presentation,Project |
| ASSESSMENT METHODS AND CRITERIA | | | Quantity | Percentage(%) |
|---|
| Mid-term | 1 | 30 | | Total(%) | | 30 | | Contribution of In-term Studies to Overall Grade(%) | | 30 | | Contribution of Final Examination to Overall Grade(%) | | 70 | | Total(%) | | 100 |
|
| ECTS WORKLOAD |
| Activities |
Number |
Hours |
Workload |
| Midterm exam | 1 | 1 | 1 | | Preparation for Quiz | | | | | Individual or group work | 1 | 28 | 28 | | Preparation for Final exam | 1 | 45 | 45 | | Course hours | 14 | 3 | 42 | | Preparation for Midterm exam | 1 | 33 | 33 | | Laboratory (including preparation) | | | | | Final exam | 1 | 1 | 1 | | Homework | | | | | Total Workload | | | 150 |
|---|
| Total Workload / 30 | | | 5 |
|---|
| ECTS Credits of the Course | | | 5 |
|---|
|
| LANGUAGE OF INSTRUCTION | Turkish |
| WORK PLACEMENT(S) | No |
| | |
