Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
BEVERAGE PREPARATION,
PRESENTATION and SERVICE
TECHNIQUES | GMS3111432 | Fall Semester | 3+0 | 3 | 3 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Required |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Lect. Merih TATLI |
Assistant(s) | |
Aim | This course aims to provide Gastronomy and Beverage Services students with the necessary skills in the preparation, presentation and service of beverages. It aims to teach students practices in the industry by providing a broad perspective on beverage types, mixes, presentation techniques and customer service. |
Course Content | This course contains; General Definition of Beverages-Types,Cold Drink Types and Service Techniques,Cold Drink Types and Service Techniques,Hot Drink Types and Service Techniques-Tea,Hot Drink Types and Service Techniques-Tea-Linden-Sage-Basil,Hot Drink Types and Service Techniques-Coffee,Fields Trips-Chado Tea,Hot Drink Types and Service Techniques-Cacao-Hot chocolate-Sahlep-Boza,Alcoholic beverages-Service and presentation techniques-Beer,Alcoholic beverages-Service and presentation techniques-Beer,Alcoholic beverages-Service presentation techniques-Cocktail,Alcoholic beverages-Service presentation techniques-Wine,Alcoholic beverages-Service presentation techniques-Wine. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Recognizes and explains different types of beverages. | 9 | C |
Improves aesthetic and communication skills in beverage presentation and service. | 9 | C |
Teaching Methods: | 9: Lecture Method |
Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | General Definition of Beverages-Types | |
2 | Cold Drink Types and Service Techniques | |
3 | Cold Drink Types and Service Techniques | |
4 | Hot Drink Types and Service Techniques-Tea | |
5 | Hot Drink Types and Service Techniques-Tea-Linden-Sage-Basil | |
6 | Hot Drink Types and Service Techniques-Coffee | |
8 | Fields Trips-Chado Tea | |
9 | Hot Drink Types and Service Techniques-Cacao-Hot chocolate-Sahlep-Boza | |
10 | Alcoholic beverages-Service and presentation techniques-Beer | |
11 | Alcoholic beverages-Service and presentation techniques-Beer | |
12 | Alcoholic beverages-Service presentation techniques-Cocktail | |
13 | Alcoholic beverages-Service presentation techniques-Wine | |
14 | Alcoholic beverages-Service presentation techniques-Wine | |
Resources |
To be distributed by the instructor |
1. Fumey, G., Echeverria, O. 2007. Dünya MutfklarıAtlası. (İng. Çeviren: İsmail Yerguz) NTV yayınları. İstanbul. ISBN: 978-975-6690-78-9
2. Reimertz, S., 2003. Çayın Kültür Tarihi. (ing. Çeviren: Mustafa Tüzel) Dost Yayınevi. Ankara. ISBN: 975-7501-74-3
|
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | Recognizes educational resources and application equipments in the field of gastronomy. | | | | X | |
2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| X | | | | |
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | | X | | | |
4 | Develops creative menus using new technologies and production methods | X | | | | |
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | | | | |
6 | | | X | | | |
7 | | X | | | | |
8 | Considers cooking as a chemical reaction. | X | | | | |
9 | | X | | | | |
10 | | | X | | | |
11 | | | | | | |
12 | | | | | | |
13 | | X | | | | |
14 | | | X | | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
ECTS / Workload Table |
Activities | Number of | Duration(Hour) | Total Workload(Hour) |
Course Hours | 14 | 3 | 42 |
Guided Problem Solving | 0 | 0 | 0 |
Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 |
Term Project | 2 | 6 | 12 |
Presentation of Project / Seminar | 0 | 0 | 0 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 2 | 5 | 10 |
General Exam | 2 | 6 | 12 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 76 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(76/30) | 3 |
ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
BEVERAGE PREPARATION,
PRESENTATION and SERVICE
TECHNIQUES | GMS3111432 | Fall Semester | 3+0 | 3 | 3 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Required |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Lect. Merih TATLI |
Assistant(s) | |
Aim | This course aims to provide Gastronomy and Beverage Services students with the necessary skills in the preparation, presentation and service of beverages. It aims to teach students practices in the industry by providing a broad perspective on beverage types, mixes, presentation techniques and customer service. |
Course Content | This course contains; General Definition of Beverages-Types,Cold Drink Types and Service Techniques,Cold Drink Types and Service Techniques,Hot Drink Types and Service Techniques-Tea,Hot Drink Types and Service Techniques-Tea-Linden-Sage-Basil,Hot Drink Types and Service Techniques-Coffee,Fields Trips-Chado Tea,Hot Drink Types and Service Techniques-Cacao-Hot chocolate-Sahlep-Boza,Alcoholic beverages-Service and presentation techniques-Beer,Alcoholic beverages-Service and presentation techniques-Beer,Alcoholic beverages-Service presentation techniques-Cocktail,Alcoholic beverages-Service presentation techniques-Wine,Alcoholic beverages-Service presentation techniques-Wine. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Recognizes and explains different types of beverages. | 9 | C |
Improves aesthetic and communication skills in beverage presentation and service. | 9 | C |
Teaching Methods: | 9: Lecture Method |
Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | General Definition of Beverages-Types | |
2 | Cold Drink Types and Service Techniques | |
3 | Cold Drink Types and Service Techniques | |
4 | Hot Drink Types and Service Techniques-Tea | |
5 | Hot Drink Types and Service Techniques-Tea-Linden-Sage-Basil | |
6 | Hot Drink Types and Service Techniques-Coffee | |
8 | Fields Trips-Chado Tea | |
9 | Hot Drink Types and Service Techniques-Cacao-Hot chocolate-Sahlep-Boza | |
10 | Alcoholic beverages-Service and presentation techniques-Beer | |
11 | Alcoholic beverages-Service and presentation techniques-Beer | |
12 | Alcoholic beverages-Service presentation techniques-Cocktail | |
13 | Alcoholic beverages-Service presentation techniques-Wine | |
14 | Alcoholic beverages-Service presentation techniques-Wine | |
Resources |
To be distributed by the instructor |
1. Fumey, G., Echeverria, O. 2007. Dünya MutfklarıAtlası. (İng. Çeviren: İsmail Yerguz) NTV yayınları. İstanbul. ISBN: 978-975-6690-78-9
2. Reimertz, S., 2003. Çayın Kültür Tarihi. (ing. Çeviren: Mustafa Tüzel) Dost Yayınevi. Ankara. ISBN: 975-7501-74-3
|
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | Recognizes educational resources and application equipments in the field of gastronomy. | | | | X | |
2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| X | | | | |
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | | X | | | |
4 | Develops creative menus using new technologies and production methods | X | | | | |
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | | | | |
6 | | | X | | | |
7 | | X | | | | |
8 | Considers cooking as a chemical reaction. | X | | | | |
9 | | X | | | | |
10 | | | X | | | |
11 | | | | | | |
12 | | | | | | |
13 | | X | | | | |
14 | | | X | | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
Numerical Data
Ekleme Tarihi: 04/10/2023 - 17:03Son Güncelleme Tarihi: 04/10/2023 - 17:03
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