WINE SCIENCE AND TECHNOLOGY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GMS425	WINE SCIENCE AND TECHNOLOGY	5	4	2	5

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assoc.Prof. METİN KUŞ
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	Will be learned quality grapes used for the production of quality wine in this course. In addition, it is aimed to teach the wine obtained from these grapes and wine production stages.
Contents of the Course Unit:	This course includes general information about wine technology, the history of winemaking, selection of grapes for wine production, stages of grapes after the selection of these grapes and preparations in the winery, grape must and wine components, important microorganisms in wine production, fermentation process, ethyl alcohol fermentation and malolactic fermentation, wine types and preparation techniques.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Classify grape types and product components.
Produce wine production examine to wine types and production techniques.
Formulate alcohol fermentation and fermentation processes.
Prepare wine together with all processes in the laborator.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Course plan, process, student responsibilities are conveyed. the meaning and importance of wine technology, cuisine application	Expression, Question-Response , Discussion, Application, Teamwork
2	Reading Book	The history of the wine, Cuisine Application	Expression, Question-Response , Discussion, Application
3	Literature Research	Chemical composition of grapes, Cuisine Application	Expression, Question-Response , Discussion, Application
4	Daily Sector Research	Vine harvest and preparations in winery, Cuisine Application	Expression, Question-Response , Discussion, Application
5	Reading Book	The component of tfe grape must, Cuisine Application	Expression, Question-Response , Discussion, Application
6	Reading Book	The component of the wine must, Cuisine Application	Expression, Question-Response , Discussion, Application
7	Reading Book	Important microorganisms in wine technology, Cuisine Application	Expression, Question-Response , Discussion, Application
8	-	MID-TERM EXAM	-
9	Reading Book	White wine preparation techniques and Application	Expression, Question-Response , Discussion, Application
10	Reading Book	Red wine preparation techniques and Application	Expression, Question-Response , Discussion, Application
11	Reading Book	Rose wine preparation techniques and Application	Expression, Question-Response , Discussion, Application
12	Research	Ethyl alcohol fermentation , Cuisine Application	Expression, Question-Response , Discussion, Application
13	Reading Book	Basic products in alcohol fermentation, Cuisine Application	Expression, Question-Response , Discussion, Application
14	Reading Book	Malolactic fermentation,	Expression, Question-Response , Discussion, Application
15	Research	Cuisine Application	Application
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Barbara Nowak, Beverly Wichman. (2009). Her Yönüyle Şarap, Arkadaş Yayıncılık.
Food In Life, Food Time Dergi, Food and Travel (Süreli Yayın).

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	will be able to know the basic concepts of Graphic Design and to define how these concepts are reflected in designs.
2	will be able to define the function of Graphic Design in communal and social contexts.

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	will be able to organize the relations between the target audience and the visual design.

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	will be able to apply the past and current technical knowledge and methods in the field of Graphic Design with the competence required by the design process.

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	will be able to apply designs with appropriate combinations by considering the interaction of the field of Graphic Design with other disciplines.

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	will be able to behave according to the values of social, cultural, scientific and professional ethics in the design process of Graphic Design.
2	will be able to use and reflect quality, cultural values, environmental protection, occupational health and safety issues in the all kind of processes in the field.
3	will be able to implements planned tasks in the desired manner and on time by organizing comprehensive design processes in the field of Graphic Design in individual or group works.

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	will be able to use and relate the information that obtained in Graphic Design education for higher academic education processes or different field disciplines.

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	will be able to explain the theorical and applicational knowledge related to the field of Graphic Design with using appropriate presentation and communication techniques.
2	will be able to use a foreign language at least at the B1 level of the European language portfolio.
3	will be able to use basic computer softwares, information and communication technologies and graphic design programs as required by the field.

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	wil be able to demonstrate....

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	4	56
Preliminary & Further Study	13	3	39
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	7	3	21
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	2	14
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	43	0	132