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
196000103105	ALCOHOLICH AND NON-ALCOHOLIC BEVERAGES	Elective	2	3	6

Level of Course Unit

First Cycle

Objectives of the Course

This course aims to teach the history, production processes, serving techniques, and gastronomic relevance of alcoholic and non-alcoholic beverages.

Name of Lecturer(s)

Learning Outcomes

1	Explains the history, production processes, and gastronomic significance of alcoholic and non-alcoholic beverages.
2	Applies professional beverage presentation, service techniques, and food-beverage pairing principles.
3	Evaluates the health, nutritional, and legal aspects of alcoholic beverages.
4	Learns and applies barista and bartending skills, including cocktail preparation techniques.

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

none

Recommended Optional Programme Components

none

Course Contents

The Alcoholic and Non-Alcoholic Beverages course comprehensively covers the history, production processes, serving techniques, and relationship of beverages with gastronomy. The course includes non-alcoholic beverages such as water, tea, coffee, fruit juices, and carbonated drinks, as well as alcoholic beverages such as wine, beer, and distilled spirits. It teaches production techniques, ingredients, and serving rules. Additionally, professional presentation and service techniques, food and beverage pairings, the effects of beverages on health and nutrition, and relevant legal regulations are covered, providing students with both theoretical and practical knowledge.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Introduction and Basic Concepts
2	Non-Alcoholic Beverages: Water, Tea, and Coffee
3	Fruit Juices, Carbonated Drinks, and Energy Drinks
4	Milk and Dairy-Based Beverages
5	Wine Production and Basic Wine Knowledge
6	Beer Production and Types
7	Distilled Beverages: Whiskey, Vodka, Raki, Gin, Tequila, Rum
8	Liqueurs and Cocktail Culture
9	Beverage Presentation and Service Techniques
10	Food and Beverage Pairing Principles
11	Health and Nutritional Effects of Alcoholic Beverages
12	Legal Regulations and Ethical Rules
13	Current Trends and Innovations in the Industry
14	General Evaluation and Practical Applications

Recommended or Required Reading

Instructor's lecture notes, Handouts

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

Turkish

Work Placement(s)

none

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	40	40
Final Examination	1	60	60
Attending Lectures	1	30	30
Individual Study for Mid term Examination	1	20	20
Individual Study for Final Examination	1	20	20
TOTAL WORKLOAD (hours)			170

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