Gastronomy And Culinary Arts
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

GST437

Course Name:

Alcoholic Beverages and Menu Harmony

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	6

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Öğr.Gör. ALİ DÜNDÜL

Course Lecturer(s):

Öğr.Gör. ALİ DÜNDÜL

Course Assistants:

Course Objective and Content

Course Objectives:

The High Alcoholic Beverage and Menu Harmony course examines high alcoholic beverages such as Whiskey, Vodka, Gin, Raki, Absent, and examines the production stages, characteristics and the meals and how they fit.
Derste is analyzed by comparing the process, taste and character analyzes among these drinks produced in different countries.
High alcoholic drinks are tasted and practically taught.

Course Content:

Syllabus
Differences between fermented and distilled drinks
• Distile drinkers
• Scottish Viscose
• Speyside, Highland whiskey production areas
• Lowland, Campbeltown, Islay, Islands, regions
• Characteristics of Scottish Viscans according to regions
• USA Whiskey production
• Midterm exam
• Irish whiskey production
• Gin production stages
Vodka
absent
Raki
• Harmony of all races with meals
• An overview

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Distilled (distilled) drinks were introduced. The difference between fermented spirits and distilled spirits (accompanied by slides) is explained. What are distilled drinks (accompanied by slides) are explained.
2) Entry to whiskeys. What is Scottish Whiskey, production stages, Whiskey production laws in Scotland are explained in detail (with slides).
3) Processing of Whiskey Production Regions in Scotland. Speyside, Highland Whiskey production areas were examined in detail A detailed examination of the regions of Lowland, Campbeltown, Islay, Islands regions was made. Processing of Scottish Whiskeys and Menu harmony. Processing of menu harmonies (which dishes they can match), taking into account the characteristic features of Scottish Whiskeys by region
4) Processing of US Whiskeys (Bourbon and Tennessee Whiskeys) and their compatibility with menus. U.S. Whiskey production laws, production methods, characteristic structures are explained, processing of menu harmonies (which dishes they can match).
5) Processing of Irish Whiskeys and menu compatibility. Irish Whiskey production laws, production methods, characteristic structures are explained. Processing of menu harmonies (which dishes they can match)
6) What is Gin and menu compatibility of demons The stages of Gin production, Gin types and the laws of Gin production according to countries are explained in detail.
7) What is vodka and menu compatibility Production stages, Vodka production laws and Vodka types are explained in detail by country. Food compatibility of vodka is explained (accompanied by slides).
8) What is Absent and menu compatibility Production stages, Absent production laws and Absent types are explained in detail according to countries. Food harmonies of Absent are explained (accompanied by slides).
9) What is Raki Information about the production stages and types of raki. Menu harmony of raki The compatibility of all raki with meals (accompanied by slides) was explained.
2 - Skills
Cognitive - Practical
1) IWSA went to Taste High Alcoholic Beverages.
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	• Distribution of the course syllabus at the beginning of the course, • To explain the content of the course to the students, • Meet • Sharing expectations	reviewing the syllabus
2)	• Introduction to distilled spirits	Until next time, these subjects were asked to be repeated at home by the students.
3)	• Introduction to Whiskeys	Until next time, these subjects were asked to be repeated at home by the students.
4)	• Access to 6 Whiskey Production regions in Scotland (processing of the first 2 regions)	Until next time, these subjects were asked to be repeated at home by the students.
5)	• Processing of other 4 Whiskey Production regions in Scotland.	Until next time, these subjects were asked to be repeated at home by the students.
6)	• Processing of Scottish Whiskeys and Menu harmony.	Until next time, these subjects were asked to be repeated at home by the students.
7)	• Processing and compatibility of US Whiskeys (Bourbon and Tennessee Whiskeys) with menus.	Until next time, these subjects were asked to be repeated at home by the students.
8)	• To test the competencies of the topics covered in the 7-week process with the midterm exam. • Resolves midterm exam questions and reports any deficiencies.	No data
9)	• Processing of Irish Whiskeys and menu compatibility.	Until next time, these subjects were asked to be repeated at home by the students.
10)	• What is Gin and menu compatibility of demons	Until next time, these subjects were asked to be repeated at home by the students.
11)	• What is vodka and menu compatibility	Until next time, these subjects were asked to be repeated at home by the students.
12)	• What is Absent and menu compatibility	Until next time, these subjects were asked to be repeated at home by the students.
13)	• What is Raki	Until next time, these subjects were asked to be repeated at home by the students.
14)	• Menu harmony of raki	Until next time, these subjects were asked to be repeated at home by the students.
15)	• General reconstruction. • Answering students' questions.	Until next time, these subjects were asked to be repeated at home by the students.
16)	Final Exam	No data

Sources

Course Notes / Textbooks:	The Spirits by Richard Godwin
References:	Divided Spirits: Tequila, Mezcal, and the Politics of Production (California Studies in Food and Culture) by Sarah Bowen

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5	6	7	8	9	10
Program Outcomes
1) Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy.
2) Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.
3) Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management.
4) Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.
5) Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively.
6) Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.

Course - Learning Outcome Relationship

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

	Program Outcomes	Level of Contribution
1)	Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy.	3
2)	Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.	5
3)	Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management.	5
4)	Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.	5
5)	Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively.	4
6)	Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.	4

Learning Activity and Teaching Methods

Technical Tour
Application (Modelling, Design, Model, Simulation, Experiment etc.)

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Application

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	16	48
Midterms	1	1
Final	1	1
Total Workload		50