COURSE UNIT TITLE

: BEVERAGE CULTURE AND OENOLOGY

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
MSH 0001 BEVERAGE CULTURE AND OENOLOGY ELECTIVE 2 1 0 5

Offered By

Efes Vocational School

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

Offered to

Efes Vocational School
Program of Tourismand Hotel Manegement

Course Objective

The aim of this course is to equip the students with the required knowledge and skills about the history of wine, its production and storage, the definition of grape and wine types, degustation, service rules, world wine production, and also the features and production of other alcoholic beverages.

Learning Outcomes of the Course Unit

1   Describe wine, oenology and its historical development.
2   Identify the grapes in Turkey and other countries producing wine.
3   Categorize wine production according to its varieties and production techniques.
4   Describe all the conditions about the storage of wine.
5   Define and practice storage conditions of wine, its service and degustation.
6   Describe the criteria of the harmony of wine, cheese and food.
7   Describe world wine and the regions of its production.
8   Define beer production and its types.
9   Define raki production and its types.
10   Describe vodka and gin production.
11   Describe cognac and brandy production.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 The definition and history of oenology
2 Grape types (Local grape types, International grape types)
3 White wine production, Red wine production, Rose wine production
4 Semisweet wine production, Liqueur wine production, Sparkling wine production
5 Wine storage techniques (The types and features of wine cork, The characteristics of a cellar, Storage conditions)
6 Wine service and degustation (The rules of wine service, The definition and terms of degustation, The practice of degustation)
7 Midterm exam
8 The harmony of food and wine (The harmony of cheese types and wine, The criteria for the harmony of food and wine)
9 World wine oenology
10 New world wine regions
11 Beer and Raki production and their types
12 Vodka and gin production
13 Cognac and brandy production

Recomended or Required Reading

Şarap Hakkında He Şey,Raci Bostancı
Ilmi Şarapçılık, Tekel Enstitüleri Yayınları c serisi
Şarap Terimleri Sözlüğü, Raci Bostancı
Wine for Dummies, Ed McCarthy ,Mary Ewing-Mulliga
Les vins effervescents, Gerard Liger-Belair,Joel Rochard
Katsigris,C. andPorter, M.(2007) The Bar andBeverageBook; Basics of Profitable Management, 4th Ed.JohnWileyandSons.
Gately, Iain(2008) Drink: A CulturalHistory of Alcohol, PenguinBooks, London
KeithGraingerand Hazel Tattersall, 2005. Wine Production: VinetoBottle, Blackwell Publishing
The Oxford Companion to Wine, 3rd ed. (2006). Robinson, Jancis. Oxford UniversityPress.N.Y.

Planned Learning Activities and Teaching Methods

face to face teaching and question-answer

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FIN FINAL EXAM
3 FCGR FINAL COURSE GRADE (RESIT) VZ * 0.40 + FN * 0.60
4 RST RESIT
5 FCGR FINAL COURSE GRADE (RESIT) VZ * 0.40 + BUT * 0.60


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

to be anounced

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

nihan.gogus@deu.edu.tr

Office Hours

to be anounced

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 2 24
Tutorials 12 1 12
Preparation for midterm exam 1 12 12
Preparation for final exam 1 12 12
Preparations before/after weekly lectures 12 3 36
Preparing assignments 1 10 10
Reading 1 5 5
Preparing report 1 10 10
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 125

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16PO.17PO.18PO.19PO.20
LO.111
LO.211
LO.311
LO.411
LO.511
LO.611
LO.711
LO.811
LO.911
LO.1011
LO.1111

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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