Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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GSY331 | MIXOLOGY | 5 | 3 | 3 | 5 |
GENERAL INFORMATION |
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Language of Instruction : | Turkish |
Level of the Course Unit : | , TYY: + , EQF-LLL: , QF-EHEA: |
Type of the Course : | Elective |
Mode of Delivery of the Course Unit | - |
Coordinator of the Course Unit | |
Instructor(s) of the Course Unit | |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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Objectives of the Course Unit: | The aim of this course is to give information about the history and traditions of beverages, types of alcoholic and non-alcoholic beverages, production methods and preparation, beverage service methods, learning of various beverages, sensory evaluation in beverages, drinks used in food preparation and bar management are the main objectives of the course. |
Contents of the Course Unit: | Alcoholic and non-alcoholic beverages, presentation forms, mixes and marketing information about the sales and marketing. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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Define the properties of alcoholic and non-alcoholic beverages |
Know production methods, properties and preparation of alcoholic and non-alcoholic beverages |
Know the intricacies of cocktail presentation |
Use various beverages in food production |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | - | Explanation of the course plan, purpose and content, basic concepts, importance of beverages for food and beverage companies | Lecture, Question-Answer, Discussion |
2 | Literature Research | Hygiene and sanitation | Lecture, Question-Answer, Discussion |
3 | Reading | Classification of beverages | Lecture, Question-Answer, Discussion |
4 | Reading Article | Soft drinks | Lecture, Question and Answer, Discussion, Group Work |
5 | Documentary Monitoring | Alcohol and drink production methods | Field Work (Production Site / Operation Visit) |
6 | Literature Research | Definition of Mixture | Lecture, Question-Answer, Discussion |
7 | Reading | Alcoholic and non-alcoholic beverages used in food production | Lecture, Question and Answer, Discussion, Group Work |
8 | - | MID-TERM EXAM | - |
9 | Reading | Course review | - |
10 | Literature Research | Sensory evaluation of beverages | Lecture, Question and Answer, Discussion, Group Work |
11 | Reading | Beverage consumption in meals | Lecture, Question and Answer, Discussion, Group Work |
12 | Literature Research | Types of drinks in different cultures | Lecture, Question and Answer, Discussion, Group Work |
13 | Magazine Reading | International cocktails | Lecture, Question and Answer, Discussion, Group Work |
14 | Reading | Beverage Presentation Techniques | Lecture, Question and Answer, Discussion, Group Work |
15 | Reading | Course review | - |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Özben, S.T. (Çevirmen). 501 Kokteyl. İş bankası yayınları, 2010. |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Explain the basic concepts of Social Service, working fields and application frameworks.
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0 | |||||
2 |
Uses up-to-date information on Social Service field by associating it with the theory and application information of Social Service.
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0 |
KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Establish the link between the application frameworks of Social Service.
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0 | |||||
2 |
Evaluate the developments in the field of migration, globalization and human rights in the new world by using the theoretical knowledge in the field.
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0 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Using the research methods related to the field of Social Service, concludes scientific conclusions about social problems.
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0 | |||||
2 |
Examine the spatial legislation of Social Service and develop new strategies for implementation.
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0 |
SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Solve the problems specific to the field of Social Service according to scientific data.
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0 | |||||
2 |
Conduct trainings for individual, family and society by using advanced theoretical and practical knowledge in the field of Social Service.
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0 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Develop his / her competence in this area by taking the leadership role in working with individuals, groups and society and taking responsibility as a team member.
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0 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Describes a life worthy of dignity of the person who is the subject of social service science.
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0 |
OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Configures the communication between institutions in order to solve the problems.
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0 | |||||
2 |
Uses the educational role in the social service area.
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0 | |||||
3 |
Produces projects that will increase the consciousness level of the society.
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2 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Collaborate with other professionals in the work team through an interdisciplinary approach at the stage of Social Service intervention
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0 | |||||
2 |
Acts as a social worker in accordance with the laws, regulations and professional ethics rules.
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0 | |||||
3 |
Organize their work in accordance with their rights and responsibilities as an individual.
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1 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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Type of the Learning Activites | Learning Activities (# of week) | Duration (hours, h) | Workload (h) |
Lecture & In-Class Activities | 14 | 3 | 42 |
Preliminary & Further Study | 13 | 2 | 26 |
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 | 15 | 15 |
Preparation for the Final Exam | 7 | 4 | 28 |
Mid-Term Exam | 1 | 15 | 15 |
Preparation for the Mid-Term Exam | 7 | 4 | 28 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 43 | 0 | 154 |
Total Workload of the Course Unit | 154 | ||
Workload (h) / 25.5 | 6 | ||
ECTS Credits allocated for the Course Unit | 6,0 |