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	Assist.Prof. KADİR ÖZ
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	Examination Method

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to use the knowledge about subjects like art, design, culture and furniture history in their professional life and daily life.	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to define the basic concepts of design principles in interior architecture.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to analyze national and international project management and processes in interdisciplinary work with internal and external labor market (public private sector and voluntary organizations)			2

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to apply interior design principles and skills by taking responsibility within an individual or group.	0
2	Students will be able to use drawing methods and techniques (CAD, 3D max and visual expression programs and freehand drawing) in their design work.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to organize interior architecture, application and technical equipment projects in interdisciplinary cooperation with other professional fields	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Adopting the principle of lifelong learning, students will be able to analyze possible problems and different regulations in interior design and planning areas with innovative, original and sustainable solutions.	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	The Interior Architecture program graduates will be able to organize unique, sustainable projects and activities in their field studies.	0
2	Students will be able to explain himself/herself in writing and speaking in Turkish and at least one foreign language in order to cooperate with related persons and institutions.		1

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Interior Architecture program graduates; will be able to develop solutions to issues such as interior application details, furniture design and building cost management using occupational standards and legal frameworks.	0
2	Interior Architecture program graduates will be able to design sustainable, original and innovative projects for interior architecture such as conceptual design, application detail projects and furniture design in their professional fields	0
3	Students will be able to organize interior design, application details and furniture design studies with local, regional, national and cultural sensitivity and ethical values interdisciplinary studies in cooperation.	0

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