MIXOLOGY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GAS331	MIXOLOGY	5	3	3	5

GENERAL INFORMATION
Language of Instruction :	English
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. NEVRUZ BERNA TATLISU
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
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 marketing and covers.

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 delicacies 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 beverage.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature Review, Research from books, journals and web-based materials	Introduction to the course, aims and content, Beverage Industry, Past & Present	Presentation, Question-Answer, In-class Discussion
2	Literature Review, Research from books, journals and web-based materials	Introduction to Beverages, Classification, Non-alcoholic beverages, Alcohol production techniques	Presentation, Question-Answer, In-class Discussion
3	Literature Review, Research from books, journals and web-based materials	Distilled beverages, Malt beverages, Beer	Presentation, Question-Answer, In-class Discussion
4	Literature Review, Research from books, journals and web-based materials	Wine	Presentation, Question-Answer, In-class Discussion
5	Literature Review, Research from books, journals and web-based materials	Serving alcoholic/non-alcoholic beverages	Presentation, Question-Answer, In-class Discussion
6	Literature Review, Research from books, journals and web-based materials	Bar & Service Equipment, Sanitation & Bar Setup	Presentation, Question-Answer, In-class Discussion
7	Literature Review, Research from books, journals and web-based materials	Review	Presentation, Question-Answer, In-class Discussion
8	-	MID-TERM EXAM	-
9	Literature Review, Research from books, journals and web-based materials	The Role of the Bartender	Presentation, Question-Answer, In-class Discussion
10	Literature Review, Research from books, journals and web-based materials	Culture & Beverages	Presentation, Question-Answer, In-class Discussion
11	Literature Review, Research from books, journals and web-based materials	Analyzing Alcoholic Beverages,Sensory and Physical Analysis, Chemical Analysis	Presentation, Question-Answer, In-class Discussion
12	Literature Review, Research from books, journals and web-based materials	Mixology Part-1	Presentation, Question-Answer, In-class Discussion
13	Literature Review, Research from books, journals and web-based materials	Mixology Part-2	Presentation, Question-Answer, In-class Discussion
14	Literature Review, Research from books, journals and web-based materials	Responsible Alcohol Service	Presentation, Question-Answer, In-class Discussion
15	Literature Review, Research from books, journals and web-based materials	Review	Presentation, Question-Answer, In-class 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).
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	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	Define basic concepts about gastronomy.				3
2	Interpret the basic concepts, areas and approaches related to the field.			2

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.			2
2	Compare national and international cuisines in terms of similarities and differences.			2

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Categorize food hygiene and safety into accepted standards and practices.					4
2	Prepare the technical infrastructure and contents of kitchen activities.					4

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply theoretical knowledge about food science into the field of gastronomy.				3
2	Collaborate with shareholders in the field to bring new ideas, products to the market.					4
3	Integrate basic kitchen techniques and product preparation principles into today's technology.					4
4	Plan the work schedule and workflow in food and beverage enterprises.				3

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They calculate costs in the food and beverage field.					4
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.				3
3	They organizes participation to national and international competitions and fairs in its field.			2

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.				3
2	Find planning, executioning and editing mistakes systematicly related to his field.			2

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They express their ideas using presentation and communication techniques in deliberate and verbal ways.				3
2	They organize activities related to the field.			2

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.			2
2	Design social and social projects in his / her field using historical, cultural and geographical riches.			2
3	Perform scientific researches using knowledge and skills related to his field.			2

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	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	1	1
Preparation for the Final Exam	7	4	28
Mid-Term Exam	1	1	1
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	126