Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
183318004102	BEVERAGE SCIENCE	Compulsory	2	4	4

Level of Course Unit

Short Cycle

Objectives of the Course

Production, storage and presentation of alcoholic and non-alcoholic beverages. It aims to learn the practices related to beverage consumption and culture, food and beverage compatibility.

Name of Lecturer(s)

Learning Outcomes

1	Learns the classification of beverages.
2	Become equipped about coffee both culturally and practically.
3	They will be equipped about tea both culturally and practically.
4	Gains knowledge about wine science.
5	Learns the presentation styles of alcoholic and non-alcoholic beverages.
6	Makes the right decisions in pairing dishes with drinks.
7	Learns the names and productions of world-famous cocktails.

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

none

Recommended Optional Programme Components

none

Course Contents

Production, storage and presentation of alcoholic and non-alcoholic beverages. Practices related to beverage consumption and culture, food and beverage compatibility.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	To have sufficient knowledge about gastronomy science, food and beverage production, food chemistry and hygiene, culinary arts and management and to use theoretical knowledge on site.
2	To be able to professionally apply the artistic knowledge and skills required in the field of Culinary Arts
3	To be able to implement best practices in occupational health and safety, food hygiene and safety and general business practice in the field of food production.
4	To be able to interpret, evaluate and make decisions about visual, textural and nutritional data related to food production and presentation.
5	To know the effects of gastronomy on culture and society and to be able to make evaluations about it.
6	To have visual thinking skills and to be able to transfer visual concepts effectively
7	To be able to take responsibility, individually and as a group member, to solve complex and unpredictable problems encountered in the field of Culinary Arts and Management.
8	MİDDLE EXAM
9	Be able to initiate and lead projects related to Culinary Arts and Management
10	To be able to critically evaluate the knowledge and skills acquired in the field of Culinary Arts and Management, to identify learning needs and to direct their learning.
11	To be able to inform the relevant persons and institutions on the issues related to Culinary Arts and Management; be able to effectively convey their thoughts and solutions to problems, both verbally and in writing.
12	To be able to share their thoughts and solutions to problems with experts and non-experts by supporting them with quantitative and qualitative data.
13	To be able to benefit from other disciplines such as gastronomy, design and management, which form the basis of Culinary Arts and Management, and to have basic knowledge about these disciplines
14	To be able to use technological tools related to Culinary Arts and Management effectively
15	To have ethical values related to Culinary Arts and Management
16	Fınal exam

Recommended or Required Reading

Resource Books and Instructor Lecture Notes

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Language of Instruction

Work Placement(s)

none

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	1	1
Attending Lectures	6	8	48
Self Study	8	8	64
TOTAL WORKLOAD (hours)			114

Contribution of Learning Outcomes to Programme Outcomes

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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High