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	Prof. ASLI ALBAYRAK
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 define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules		1

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.			2

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				3
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.	0

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.		1
2	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.		1

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.				3
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.		1

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