TÜRKÇE
ENGLISH
Information
| Unit | ADANA VOCATIONAL SCHOOL |
| Code | SUT113 |
| Name | Fruit Wines and Specific Wines |
| Term | 2017-2018 Academic Year |
| Semester | 1. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Dr. BERFU GELEN |
| Course Instructor |
Öğr. Gör. Dr. BERFU GELEN
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Learning of the production techniques and qualilty requrements of worldwide wines like Wermuth, Madeira, Marsala, Porto wine.
Course Content
Definitions of table wine, liquor wine, aromatised wines Different wine types from different countries like Porto, Marsala, Madeira Production techniques and quality criteria of different wines from fruits produced in Turkey
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Description of the wine production sector to define the data required for the solution of the problems , can effectively collect and use ; theoretical knowledge to practical applications. | |
| PLO02 | - | To have computer ability nad apply, and use his ability in technical field. To apply all learned about grape and winemaking. | |
| PLO03 | - | Managing process which is necessary and understand to developing ability permanently | |
| PLO04 | - | Ability of using knowledge in field of application. Entrepreneurship ability. | |
| PLO05 | - | Graduated student has ethic and responsible senses. He has self confidence and can achieve duties which given | |
| PLO06 | - | To understand necessary of developing ability permanently | |
| PLO07 | - | Having efficient communication ability İn Turkish and English. Using means of media and İnformatiom communication. | |
| PLO08 | - | When encounter problem that relation with his field, he can develop solution method. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Table wines and liquor wines definition, contents and classification | Reading of the papers about the lecture | |
| 2 | Liquor wine types | Reading of the papers about the lecture | |
| 3 | Production, types and quality criteria of Sherry | Reading of the papers about the lecture | |
| 4 | Production, types and quality criteria of Porto | Reading of the papers about the lecture | |
| 5 | Production, types and quality criteria of Marsala and Madeira | Reading of the papers about the lecture | |
| 6 | Fortified wines in other producing countries | Reading of the papers about the lecture | |
| 7 | Aromatised liquor wines and Wermuth production | Reading of the papers about the lecture | |
| 8 | Midterm exam | Preparation to mid-term exam. | |
| 9 | Sparkling wines amd Champaign production | Reading of the papers about the lecture | |
| 10 | Honey wine (met) production | Reading of the papers about the lecture | |
| 11 | Sake production | Reading of the papers about the lecture | |
| 12 | Classification of fruit wines and Apple wine production | Reading of the papers about the lecture | |
| 13 | Orange wine production | Reading of the papers about the lecture | |
| 14 | Berry wines production | Reading of the papers about the lecture | |
| 15 | Berry wines production | Reading of the papers about the lecture | |
| 16 | Final exam | Preparation to final exam | |
| 17 | Final exam | Preparation to final exam |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |