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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMS 404BEVERAGE TECHNOLOGY3 + 08th Semester6

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Compulsory
Course Objective Introduction to alcoholic and non-alcoholic beverages: history, customs and preparation methods of beverages. Service techniques of beverages, foods that are served with various beverages. Sensory evaluation of beverages; kitchen beverages that are used in food preparation and Bar managementTechnologies in the production of alcoholic beverages and alcoholic beverages are common raw materials, production processes and features to gain information.
Course Content Introduction to The Beverage family. Water & non alcoholic beverages. Tea. Coffee and other Hot Beverages. Social concerns in serving alcohol. Spirits & Liqueurs. Malts & Beers. Bartenders and Mixology. Service and Selling of beverages. Wine Fundamentals & Wines of the world. Purchasing, Issuing and ControlAlcohol fermentation, Wine technology, and application, Brewing technology, application, Spirit Technology, Whisky production, Cognac production, ROM production, Raki production, China production, Vodka production, The production of liquor, and cordial
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Identify and discuss the three primary legal concerns with regard to alcohol service, and describe the nature and growth of third-party liability laws and the effect of these laws on bar and beverage operators today.
2Know the changing drinking patterns of the public.
3Describe the major types of beverages establishments serve.
4Outline the process of alcoholic and non alcoholic beverage service Identify the rituals and procedures associated.
5Understand the basics of mixing cocktails and the importance of standard recipes and standard measurements.
6Know how establishments standardize brands, abbreviations, and recipes for drinks

COURSE'S CONTRIBUTION TO PROGRAM
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ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14456
Assignments122
Mid-terms166
Final examination11010
Internet Searching/ Library Study10440
Total Work Load

ECTS Credit of the Course






156

6
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Spring1HANDE MUTLU ÖZTÜRK
Details 2022-2023 Spring1HANDE MUTLU ÖZTÜRK
Details 2021-2022 Spring1HANDE MUTLU ÖZTÜRK
Details 2020-2021 Spring1HANDE MUTLU ÖZTÜRK
Details 2019-2020 Spring1HANDE MUTLU ÖZTÜRK
Details 2018-2019 Spring1HANDE MUTLU ÖZTÜRK
Details 2017-2018 Spring1HANDE MUTLU ÖZTÜRK


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
GMS 404 BEVERAGE TECHNOLOGY 3 + 0 1 Turkish 2023-2024 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Assoc. Prof. Dr. HANDE MUTLU ÖZTÜRK hmozturk@pau.edu.tr TUR A0206 %70
Goals Introduction to alcoholic and non-alcoholic beverages: history, customs and preparation methods of beverages. Service techniques of beverages, foods that are served with various beverages. Sensory evaluation of beverages; kitchen beverages that are used in food preparation and Bar managementTechnologies in the production of alcoholic beverages and alcoholic beverages are common raw materials, production processes and features to gain information.
Content Introduction to The Beverage family. Water & non alcoholic beverages. Tea. Coffee and other Hot Beverages. Social concerns in serving alcohol. Spirits & Liqueurs. Malts & Beers. Bartenders and Mixology. Service and Selling of beverages. Wine Fundamentals & Wines of the world. Purchasing, Issuing and ControlAlcohol fermentation, Wine technology, and application, Brewing technology, application, Spirit Technology, Whisky production, Cognac production, ROM production, Raki production, China production, Vodka production, The production of liquor, and cordial
Topics
WeeksTopics
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 MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes