Information Package / Course Catalogue
| Course Code | : REM222 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 0 |
| Prt. | : 2 |
| Credit | : 1 |
| Lab | : 0 |
| ECTS | : 2 |
Coffee production, storage and presentation. Managing the practices related to coffee consumption and culture, food and beverage compatibility and related unit.
Classification according to coffee production methods, coffee making practices according to brewing methods, applying different presentation methods.
| Lec. Fulya MÜRTEZA |
| 1. | To obtain basic information about coffee |
| 2. | Preparing a coffee beverage according to the hot brewing method |
| 3. | Preparing a coffee beverage according to the cold brewing method |
| 4. | To learn cocktails made with coffee |
| 5. | To apply different coffee presentation methods |
| 1. | Koca, N. (2020). Barista Akademi, İndie Yayınevi |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Practice | 14 | 1 | 2 | 42 |
| Assignment | 1 | 1 | 1 | 2 |
| Midterm Examination | 1 | 2 | 1 | 3 |
| Final Examination | 1 | 2 | 1 | 3 |
| TOTAL WORKLOAD (hours) | 50 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 3 | 4 | 4 | 2 | 5 |
OÇ-2 | 3 | 4 | 4 | 2 | 5 |
OÇ-3 | 3 | 4 | 4 | 2 | 5 |
OÇ-4 | 3 | 4 | 4 | 2 | 5 |
OÇ-5 | 3 | 4 | 4 | 2 | 5 |