KON292 Beverage Technology

3 ECTS - 2-0 Duration (T+A)- 4. Semester- 2 National Credit
Information About Course

Information
Goal, Content & Resources
Course Learning Outcomes
Relation with Program Learning Outcome
Week Plan
Assessment
Student Workload - ECTS

Information

Unit TOURISM AND HOTEL MANAGEMENT ACADEMY
ACCOMMODATION SERVICES PR.
Code KON292
Name Beverage Technology
Term 2020-2021 Academic Year
Semester 4. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 3 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Lisans Dersi
Type Normal
Label E Elective
Mode of study Uzaktan Öğretim
Catalog Information Coordinator Prof. Dr. OYA BERKAY KARACA
Course Instructor Prof. Dr. OYA BERKAY KARACA (Bahar) (A Group) (Ins. in Charge)


Course Goal / Objective

The objectives of course to be able to provide information about variety, properties, production technologies, storage, service of beverages in accommodation establishments.

Course Content

Drink and Beverage Concepts, Alcoholic and Non-Alcoholic Drinks and Beverages Definition, Characteristics and Classification, General Information on Bars and Bar Staff, Standard Drink Measures, Alcoholic Beverages produced with Fermentation: Beer, Wine and Champagne, Alcoholic Beverages produced with Distillation Method: Rakı, Brandy, Whisky, Vodka, Tequila, Gin, Rum, Liquor, Cocktails, Other Alcoholic Beverages.

Course Precondition

Resources

Notes



Course Learning Outcomes

Order Course Learning Outcomes
LO01 At the end of the semester, students will be able to; Know concepts and properties of alcoholic and non-alcoholic beverages and make the classification.
LO02 Know the characteristics and types of bar concept
LO03 Classify the organization of bar and define attributes of bar staff.
LO04 Describe the major types of beverages and service method.
LO05 Know the production technology and features a variety of drinks.
LO06 nderstand the importance of standard recipes and standard measurements.


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level


Week Plan

Week Topic Preparation Methods
1 Drink and Beverage Concepts Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
2 Alcoholic and Non-Alcoholic Drinks Beverages Definition, Characteristics and Classification Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
3 General Information on Bars Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
4 Properties, Classification and Duties of Bar Staff Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
5 Considerations in beverages preparation, Standard Drink Measures, Service Preparation of Beverages Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
6 Non-Alcoholic Drinks Beverages Definition, Characteristics and Classification (Cold Soft Drinks: Water, soda, mineral water, carbonated drinks, Hot Soft Drinks: Tea varieties, Herbal tea, coffee varieties) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
7 Drink and Beverage Manufacturing Methods Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
8 Mid-Term Exam Prepare for Exam
9 Alcoholic Beverages produced with Fermentation: Beer (Description, History, Production Methods, Types, Famous Brand by Country, Equipment and Cups will be used in the service, Service Procedures, Storage, Current Prices) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
10 Alcoholic Beverages produced with Fermentation: Wine and Champagne (Description, History, Production Methods, Types, Famous Brand by Country, Equipment and Cups will be used in the service, Service Procedures, Storage, Current Prices) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
11 Alcoholic Beverages produced with Distillation Method: Rakı, Cognac (Description, History, Production Methods, Types, Famous Brand by Country, Equipment and Cups will be used in the service, Service Procedures, Storage, Current Prices) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
12 Alcoholic Beverages produced with Distillation Method: Whisky, Vodka (Description, History, Production Methods, Types, Famous Brand by Country, Equipment and Cups will be used in the service, Service Procedures, Storage, Current Prices) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
13 Alcoholic Beverages produced with Distillation Method: Rum, Liquor (Description, History, Production Methods, Types,Famous Brand by Country, Equipment and Cups will be used in the service, Service Procedures, Storage, Current Prices) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
14 Alcoholic Beverages produced with Distillation Method: Tequila, Gin (Description, History, Production Methods, Types, Famous Brand by Country, Equipment and Cups will be used in the service, Service Procedures, Storage, Current Prices) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
15 Alcoholic and Non-Alcoholic Cocktail (Description, History, Production Methods, Types,Famous Brand by Country, Equipment and Cups will be used in the service, Service Procedures, Storage, Current Prices Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
16 Term Exams Prepare for Exam
17 Term Exams Prepare for 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


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 2 28
Out of Class Study (Preliminary Work, Practice) 14 1 14
Assesment Related Works
Homeworks, Projects, Others 1 10 10
Mid-term Exams (Written, Oral, etc.) 1 5 5
Final Exam 1 10 10
Total Workload (Hour) 67
Total Workload / 25 (h) 2,68
ECTS 3 ECTS

Update Time: 14.05.2024 01:06