TÜRKÇE
ENGLISH
Information
| Unit | ADANA VOCATIONAL SCHOOL |
| Code | SUT233 |
| Name | Sensorial Analysis Techniques |
| Term | 2017-2018 Academic Year |
| Semester | 3. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 2 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | C Compulsory |
| 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
Degustation Wine classifications and to teach the technique, aims to examine the defects can be detected Degustation technique wines.
Course Content
Classification and identification of wines, Degustation technique, dry wines, dömisek wines, sweet wines, liquor wines, wine quality classification, quality classification Degustation, defects can be detected by examination of wine, Degustation, degüstasyonu Turkish wines, foreign wines, wine analysis and comparison of Turks.
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 | Classification and identification of wines | Reading of the papers about the lecture | |
| 2 | Degustation technique | Reading of the papers about the lecture | |
| 3 | Dry wines, semi sweet wines | Reading of the papers about the lecture | |
| 4 | Dessert wines, liquor wines | Reading of the papers about the lecture | |
| 5 | Classification of quality wines | Reading of the papers about the lecture | |
| 6 | Quality classification Degustation | Reading of the papers about the lecture | |
| 7 | Investigation of defects can be detected with wine Degustation | Reading of the papers about the lecture | |
| 8 | Midterm exam | Reading of the papers about the lecture | |
| 9 | Wine competitions | Preparation to mid term exam | |
| 10 | Tasting of Turkish wines | Reading of the papers about the lecture | |
| 11 | Tasting of Foreign wines | Reading of the papers about the lecture | |
| 12 | Comparison of Turkish wines and foreign wines | Reading of the papers about the lecture | |
| 13 | Comparison of Turkish wines and foreign wines | Reading of the papers about the lecture | |
| 14 | Food and wine harmony | Reading of the papers about the lecture | |
| 15 | Food and wine harmony | 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 |