| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 196000104108 | WINE SCIENCE AND CULTURE | Elective | 2 | 4 | 4 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| To teach wine production, varieties, tasting, and cultural significance while providing scientific and historical knowledge about wine. |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | Explain the wine production process and the techniques used. | | 2 | Distinguish wine varieties, characteristics, and classifications. | | 3 | Apply wine tasting techniques and perform sensory analysis. | | 4 | Understand wine and food pairing principles to create suitable combinations. |
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| Mode of Delivery |
| Daytime Class |
| Prerequisites and co-requisities |
| NONE |
| Recommended Optional Programme Components |
| NONE |
| Course Contents |
| This course covers the history of wine, production processes, grape varieties, fermentation techniques, wine classifications, tasting techniques, and wine culture. It also includes wine and food pairings, storage conditions, and key wine regions worldwide. |
| Weekly Detailed Course Contents |
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| 1 | The History and Cultural Significance of Wine | | | | 2 | Grape Varieties and Growing Conditions | | | | 3 | Wine Production Processes and Fermentation | | | | 4 | Wine Types and Classifications | | | | 5 | Wine Tasting Techniques and Sensory Analysis | | | | 6 | World Wine Regions and Their Characteristics | | | | 7 | Wine and Food Pairing Principles | | | | 8 | Midterm Exam and General Evaluation | | | | 9 | Wine Storage and Serving Rules | | | | 10 | Organic and Natural Wine Production | | | | 11 | Ethical and Legal Regulations in Wine Consumption | | | | 12 | The Relationship Between Wine and Gastronomy | | | | 13 | Wine Tasting Practices and Case Study Analysis | | | | 14 | General Evaluation and Student Presentations | | |
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| Recommended or Required Reading |
| Instructor's lecture notes |
| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| 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 |
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| Workload Calculation |
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| Midterm Examination | 1 | 30 | 30 |
| Final Examination | 1 | 20 | 20 |
| Project Presentation | 1 | 10 | 10 |
| Individual Study for Mid term Examination | 1 | 20 | 20 |
| Individual Study for Final Examination | 1 | 50 | 50 |
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| 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 |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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