Culinary
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Ders Genel Tanıtım Bilgileri

Course Code:

CKN239

Ders İsmi:

Oenology and tourism

Ders Yarıyılı:

Spring

Ders Kredileri:

Theoretical	Practical	Laboratory	ECTS
2	0	0	5

Language of instruction:

Turkish

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Bölüm Seçmeli

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Öğr.Gör. GAMZE SÜRCAN

Course Lecturer(s):

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	The aim of this course is to gain general information about the history of wine, its production, varieties, compatibility with food, tasting, wine production regions and tourism.
Course Content:	Lesson; It covers the history of wine, wine grape varieties, winemaking, varieties, compatibility with food, wine production regions, winemaking and wine tasting techniques in Turkey.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Gains information about the history of wine.
2) Knows wine grape varieties and wine making.
3) Can explain wine types.
4) Knows the harmony of wine and food.
5) Knows the wine producing regions in the world and in Turkey.
6) Learns wine tasting techniques.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	General Information About the Course	Preliminary Readings on Topics
2)	History of Wine	Preliminary Readings on Topics
3)	Wine Grape Varieties	Preliminary Readings on Topics
4)	Wine Making	Preliminary Readings on Topics
5)	Wine Varieties	Preliminary Readings on Topics
6)	Wine and Food	Preliminary Readings on Topics
7)	General Revision Before Midterm Exam	Preliminary Readings on Topics
8)	MIDTERM	Preliminary Readings on Topics
9)	Wine-Producing Regions of the Old World	Preliminary Readings on Topics
10)	Wine Producing Regions of the New World	Preliminary Readings on Topics
11)	Wine Producing Regions in the United States	Preliminary Readings on Topics
12)	Winemaking in Turkey	Preliminary Readings on Topics
13)	Wine Tasting Techniques	Preliminary Readings on Topics
14)	End of Term General Review	Preliminary Readings on Topics
15)	END OF TERM EXAM	Preliminary Readings on Topics

Sources

Course Notes / Textbooks:	Nowak, B. Wichman, B. Her Yönüyle Şarap. Arkadaş Yayınları.
References:	McCarthy, E. Ewing-Mulligan, M. Amatörler İçin Şarap. Dünya Yayıncılık.

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3	4	5	6
Program Outcomes
1) Has basic knowledge of the basic facts, concepts and principles related to gastronomy and cookery.
2) Gains knowledge on various subjects such as menu planning, cooking methods, presentation and service, material supply and stock practices and can use these methods for professional development.
3) Can prepare meals and develop new products using the basic concepts and theories of gastronomy and cookery.
4) Can prepare dishes from different country cuisines.
5) He/She masters the subtleties of Turkish cuisine and can prepare Turkish dishes in accordance with the original.
6) Knowing business processes, he/she can work efficiently and regularly within a team, organize the team and take individual responsibility when necessary.
7) Evaluate the information obtained during the learning process with cause-effect relationships; It can predict what information will be needed, where, when and why, and manage crises.
8) Can work in a team and communicate well.
9) Can ensure the use and maintenance of kitchen utensils and equipment.
10) Has first aid knowledge and skills.
11) Can keep up to date and develop knowledge, skills and competencies related to the field with the awareness of lifelong learning.
12) Can explain and analyze facts about eating and drinking by using the basic concepts, theories and new trends of gastronomy, and conveys these ideas to experts or non-experts in the field through written and verbal communication.
13) Can follow innovations and communicate in a foreign language related to his/her field of service, job and profession at least at the European Language Portfolio A2 General Level.
14) Can use information and communication technologies along with computer software at least at the Basic Level of the European Computer Usage License required by the field.
15) Performs a task assigned in the kitchen by using the correct techniques and adhering to ethical values within the framework of professional standards.
16) Pays attention to food safety and personal hygiene, and pays attention to the clothing and appearance required by the field.
17) Applying quality management systems and having sufficient awareness about occupational health and safety.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Has basic knowledge of the basic facts, concepts and principles related to gastronomy and cookery.	2
2)	Gains knowledge on various subjects such as menu planning, cooking methods, presentation and service, material supply and stock practices and can use these methods for professional development.	1
3)	Can prepare meals and develop new products using the basic concepts and theories of gastronomy and cookery.	1
4)	Can prepare dishes from different country cuisines.	1
5)	He/She masters the subtleties of Turkish cuisine and can prepare Turkish dishes in accordance with the original.	1
6)	Knowing business processes, he/she can work efficiently and regularly within a team, organize the team and take individual responsibility when necessary.	1
7)	Evaluate the information obtained during the learning process with cause-effect relationships; It can predict what information will be needed, where, when and why, and manage crises.	1
8)	Can work in a team and communicate well.	1
9)	Can ensure the use and maintenance of kitchen utensils and equipment.	1
10)	Has first aid knowledge and skills.	1
11)	Can keep up to date and develop knowledge, skills and competencies related to the field with the awareness of lifelong learning.	2
12)	Can explain and analyze facts about eating and drinking by using the basic concepts, theories and new trends of gastronomy, and conveys these ideas to experts or non-experts in the field through written and verbal communication.	2
13)	Can follow innovations and communicate in a foreign language related to his/her field of service, job and profession at least at the European Language Portfolio A2 General Level.	1
14)	Can use information and communication technologies along with computer software at least at the Basic Level of the European Computer Usage License required by the field.	1
15)	Performs a task assigned in the kitchen by using the correct techniques and adhering to ethical values within the framework of professional standards.	1
16)	Pays attention to food safety and personal hygiene, and pays attention to the clothing and appearance required by the field.	1
17)	Applying quality management systems and having sufficient awareness about occupational health and safety.	1

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 20
Midterms	1	% 30
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100