PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FBM 421	DRINK CULTURE	3 + 0	7th Semester	2

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Elective
Course Objective	Properties and the preparation of alcoholic and non alcoholic beverages and to teach.
Course Content	Features of alcoholic and other beverages, nutritional value, presentation formats, presentation of the materials used.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	learn the properties of alcoholic and non alcoholic drinks and prop
2	learn what foods consumed alcoholic and nonalcoholic beverages
3	forms of presentation of alcoholic beverages and to learn.

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15	PO 16	PO 17
LO 001	5	5	5	5	5	5	5	4	4	4	3	2	2	2	2	5	5
LO 002	5	5	5	5	5	5	5	4	4	4	3	2	2	2	2	5	5
LO 003	5	5	5	5	5	5	5	4	4	4	3	2	2	2	2	5	5
Sub Total	15	15	15	15	15	15	15	12	12	12	9	6	6	6	6	15	15
Contribution	5	5	5	5	5	5	5	4	4	4	3	2	2	2	2	5	5

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Mid-terms	1	4	4
Final examination	1	6	6
Total Work Load ECTS Credit of the Course			52 2

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FBM 421	DRINK CULTURE	3 + 0	1	Turkish	2018-2019 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Assoc. Prof. Dr. HANDE MUTLU ÖZTÜRK	hmozturk@pau.edu.tr		Course location is not specified.	%70

Goals		Properties and the preparation of alcoholic and non alcoholic beverages and to teach.
Content		Features of alcoholic and other beverages, nutritional value, presentation formats, presentation of the materials used.

Topics

Weeks	Topics
1	Introduction – Concepts of beverage and drink.
2	Non-alcoholic beverages – Fruit juice and fruit aroma beverages.
3	Non-alcoholic beverages – Fruit juice and fruit aroma beverages.
4	Non-alcoholic beverages – Carbonated beverages
5	Alcoholic beverages – Methods of alcohol fermentation and distillation
6	Alcoholic beverages produced by fermantation; wine, beer, champagne.
7	Technology of wine production.
8	Technology of wine production.
9	Midterm Exam
10	Alcoholic beverages produced by distillation method; rakı, whiskey, vodka.
11	Technology of rakı production.
12	Cocktails.
13	Alcoholic and non-alcoholic beverages used in food production.
14	Beverage service

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student