MIXOLOGY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GMS102	MIXOLOGY	2	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 :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Prof. ASLI ALBAYRAK
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The basic purpose of the course include to give information about the history and traditions of beverages, sort of alcoholic and non-alcoholic beverages, production methods and preparations, beverage service methods, learning service of various beverages, sensory evaluation in beverages, learning drinks used in food preparation and bar management.
Contents of the Course Unit:	This course includes an alcoholic and non-alcoholic beverages, presentation, mıxology, sales and marketing of beverages.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Define the properties of alcoholic and non-alcoholic beverages.
Know the production methods, properties and preparation of alcoholic and non-alcoholic beverages.
Know the details of cocktail presentation.
Use various beverages in food production.
Know the three basic legal problems related to alcohol service.
Know third-party liability laws and laws about bar and beverages.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Explanation of the course plan, purpose and content, basic concepts, importance of beverages for food and beverage business	Expression, Question-Respond, Discussion
2	Literature Research	Classification of beverages	Expression, Question-Respond, Discussion
3	Reading Book	Soft Drinks	Expression, Question-Respond, Discussion
4	Reading Book	Alcohol and drink production methods, Beer production and food compatibility	Expression, Question-Response, Discussion, Teamwork
5	Watching Documantary	Liquors, Wine production and food compliance	Field Work ( Production Place, Business Visit )
6	Litearatura Research	Whiskey and raki production and food compliance	Field Work
7	Reading Book	Alcoholic and soft drinks used in food production	Expression, Question-Response, Discussion
8	-	MID-TERM EXAM	-
9	Reading Book	Presentation of research assignments, Repeating courses	Expression, Question-Response, Discussion, Teamwork
10	Literature Research	Sensory evaluation of beverages	Expression, Question-Response, Discussion
11	Reading Book	Beverage consumption in meals	Expression, Question-Response, Discussion, Teamwork
12	Literature Research	Sorts of drinks in different cultures, International cocktails	Expression, Question-Response, Discussion, Teamwork
13	Reading Journal	Molecular Mixology	Expression, Question-Response, Discussion, Teamwork
14	Reading Book	Beverage Presentation Techniques	Expression, Question-Response, Discussion, Teamwork
15	Reading Book	Presentation of research assignments, Repeating courses	Expression, Question-Response, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Özben, S.T. (Çevirmen). 501 Kokteyl. İş bankası yayınları, 2010.
Bostancı, R. İçecekler Hakkında Her Şey. Arunas Yayıncılık, 2012.
Drink Tech İçecek ve Teknolojileri Dergisi (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 define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules				3

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines		1
2	Will be able to create individual menus using the principle of healthy eating plate.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.		1

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.	0
2	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.	0

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to calculate the cost of an accommodation establishment by creating a financial plan.	0
2	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.					4
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.	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