Information Package / Course Catalogue - Adnan Menderes University

General Information Unit Staff Academic Information Programme Outcomes Course Structure Diagram Contact Information

Person Responsible for Information Package

Prof. Atila YÜKSEL

Prof. Berrin GÜZEL

Ins. Okan Umut ŞİMŞEK

Lec. Elvan KESER

Lec. Fulya MÜRTEZA

Lec. Ozan GÜNGÖR

Beverage Science

Course Code	: REM133
Course Type	: Area Elective
Couse Group	: First Cycle (Bachelor's Degree)
Education Language	: Turkish
Work Placement	: N/A

Theory	: 2
Prt.	: 0
Credit	: 2
Lab	: 0
ECTS	: 2

Objectives of the Course

Production, storage and presentation of beverages. Applications related to beverage consumption and culture, food and beverage compatibility.

Course Content

Beverage history, classification of beverages according to production methods, choice of beverages according to food preferences.

Name of Lecturer(s)

Res. Assist. Kağan KARAOSMANOĞLU

Learning Outcomes

1.	To obtain basic information about beverage
2.	Getting to know soft drinks
3.	Describe low alcoholic beverages, learn its history and how it is made
4.	To define high alcoholic beverages, to learn its history and how it is made
5.	Learning cocktails

Recommended or Required Reading

1.	1. Aktaş, A. (2010). İçki Teknolojisi, Detay Yayınevi

Weekly Detailed Course Contents

Week 1 - Theoretical

Historical Development of Beverages and Concepts

Week 2 - Theoretical

Beverage Field Technical Specifications and Beverage Stock, Technical Equipment and Tools Used in Beverage Fields

Week 3 - Theoretical

Beverage Purchase Organization Chart and Employee Job Descriptions

Week 4 - Theoretical

Classification of Drinks

Week 5 - Theoretical

Carbonated and Non-Carbonated Soft Drinks

Week 6 - Theoretical

Tea: History, Production and Types

Week 7 - Theoretical

Coffee: History, Production and Types

Week 8 - Theoretical

Cocktail Making and Types

Week 9 - Theoretical

Alcohol and Health

Week 10 - Theoretical

Beverages Using the Fermentation Method: Wine

Week 11 - Theoretical

Beverages Using the Brewing Method: Beer

Week 12 - Theoretical

Drinks Made by Distillation Method: Whiskey

Week 13 - Theoretical

Drinks by Distillation Method: Raki, Tequila, Vodka, Cin

Week 14 - Theoretical

Drinks by Distillation Method: Rom, Liqueur, Cognac

Assessment Methods and Criteria

Type of Assessment	Count	Percent
Midterm Examination	1	%40
Final Examination	1	%60

Workload Calculation

Activities	Count	Preparation	Time	Total Work Load (hours)
Lecture - Theory	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

Contribution of Learning Outcomes to Programme Outcomes

	PÇ-1	PÇ-2	PÇ-3	PÇ-4	PÇ-5
OÇ-1	3	4	4	2	1
OÇ-2	3	4	4	2	1
OÇ-3	3	4	4	2	1
OÇ-4	3	4	4	2	1
OÇ-5	3	4	4	2	1