Information Package / Course Catalogue
| Course Code | : İKM001 |
| Course Type | : Area Elective |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 4 |
The aim is to teach the historical development, production technologies, types, and characteristics of alcoholic beverages; to familiarize students with fermentation and distillation processes; and to provide knowledge and skills in the preparation and serving of different alcoholic beverages.
The history, classification, and basic concepts of alcoholic beverages.
| 1. | It explains the historical development, production processes, and types of alcoholic beverages. |
| 2. | It distinguishes the characteristics of beverages produced through fermentation and distillation methods. |
| 3. | It applies serving rules for different alcoholic beverages and food-beverage pairings. |
| 4. | They gain the skills to prepare and serve alcoholic beverages in a bar environment in accordance with hygiene, safety, and ethical rules. |
| 5. | They pair alcoholic beverages with food and know service etiquette. |
| 1. | Gastronomide İçecekler, Dr. Öğr. Üyesi Tufan Süren ve Arş. Gör. Batuhan Öztürk, NOBEL AKADEMİK YAYINCILIK |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %10 |
| Quiz | 1 | %10 |
| Midterm Examination | 1 | %20 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Assignment | 1 | 7 | 0 | 7 |
| Quiz | 1 | 6 | 1 | 7 |
| Midterm Examination | 1 | 13 | 1 | 14 |
| Final Examination | 1 | 41 | 1 | 42 |
| TOTAL WORKLOAD (hours) | 98 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | |
OÇ-1 | 4 | 1 | 2 | 3 | ||||||
OÇ-2 | 3 | 1 | 1 | 4 | ||||||
OÇ-3 | 1 | 4 | 1 | 1 | 2 | 2 | 5 | |||
OÇ-4 | 1 | 3 | 1 | 2 | 5 | 5 | 1 | |||
OÇ-5 | 1 | 4 | 1 | 1 | 1 | 2 | 5 | |||