Master of Arts in Gastronomy with thesis
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

General course introduction information

Course Code:

GST543

Course Name:

Alcoholic Beverages and Menu Harmony

Course Semester:

Spring
Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	5

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department Elective

Course Level:

Master

TR-NQF-HE:7. Master`s Degree

QF-EHEA:Second Cycle

EQF-LLL:7. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Ar.Gör. MÜGE KAYA

Course Lecturer(s):

Öğr.Gör. ALİ DÜNDÜL

Course Assistants:

Course Objective and Content

Course Objectives:

At the end of the course, students will have the following competencies:
- Learn the production methods of these spirits.
- Learn the different methods and techniques used in the production of the same spirits in other countries.
- Learn how and in which glasses these spirits should be used alone.
- Learn the menu compatibility of these drinks (which dishes they can accompany and how they should be paired).
- Understand the alcohol values, the benefits and harms to the body and the correct storage conditions.

Course Content:

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
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)	- Introduction to distilled spirits	Homework Students will be asked to repeat these topics at home until the next lesson
2)	What is Scotch Whisky, its history, production stages, Whisky production laws in Scotland will be explained in detail (with slides).	Students will be asked to repeat these topics at home until the next lesson.
3)	Speyside, Highland Whisky production regions are planned to be examined in detail (with slides).	Students will be asked to repeat these topics at home until the next lesson
4)	Lowland, Campbeltown, Islay and Islands regions will be examined in detail (with slides).	Students will be asked to repeat these topics at home until the next lesson
5)	Menu compatibility of Scotch Whiskies by taking into account their characteristics according to regions, processing which dishes they can be paired with (accompanied by slides).	Students will be asked to repeat these topics at home until the next lesson
6)	What is Irish Whiskey, its history, production stages, Whiskey production laws in Ireland will be explained in detail (with slides).	Students will be asked to repeat these topics at home until the next lesson
7)	The characteristic structures of Irish Whiskies will be discussed (with slides).	Students will be asked to repeat these topics at home until the next lesson
8)	Midterm Exam Analyzing the questions in the midterm exam and reporting the deficiencies.	Students will be asked to repeat these topics at home until the next lesson
9)	US Whiskey production laws, production methods, characteristic structures will be explained, menu compatibility (with which dishes they can be paired) will be covered.	Students will be asked to repeat these topics at home until the next lesson
10)	Topics will include the stages of gin production, types of gin and gin production laws according to countries. Food compatibility of gins will be explained (with slides).	Students will be asked to repeat these topics at home until the next lesson
11)	Production stages of Vodka, Vodka production laws according to countries and types of Vodka will be covered in detail. Food compatibility of Vodkas will be explained (with slides).	Students will be asked to repeat these topics at home until the next lesson.
12)	The history of Raki, production stages, production laws and types of Raki will be covered in detail. Food compatibility of Raki will be explained (with slides).	Students will be asked to repeat these topics at home until the next lesson.
13)	The history of Cognac, production stages, production laws and Cognac types will be covered in detail. Food compatibility of Cognacs will be explained (with slides).	Students will be asked to repeat these topics at home until the next lesson.
14)	There will be a tasting (drink-meal pairing) (at IWSA).	Students will be asked to repeat these topics at home until the next lesson.
15)	Final Exam Analyzing the questions in the final exam and reporting the deficiencies.	None

Sources

Course Notes / Textbooks:
References:

Course-Program Learning Outcome Relationship

Learning Outcomes
Program Outcomes
1) Ability to develop and deepen knowledge at the level of knowledge in the same or a different field, based on undergraduate level eligibility. Being able to comprehend the interdisciplinary interaction that the field spans. Ability to use theoretical and practical knowledge acquired in the field. Ability to interpret the knowledge gained in the field by integrating information from different disciplines and create new knowledge. Ability to solve field-related problems using research methods. Ability to carry out independently by combining field-related parts. To be able to systematically convey current developments in the field and one's own studies, in writing, verbally and visually, to groups within the field and outside the field, by supporting them with good and high-quality data.

Learning Outcomes

Program Outcomes

1) Ability to develop and deepen knowledge at the level of knowledge in the same or a different field, based on undergraduate level eligibility. Being able to comprehend the interdisciplinary interaction that the field spans. Ability to use theoretical and practical knowledge acquired in the field. Ability to interpret the knowledge gained in the field by integrating information from different disciplines and create new knowledge. Ability to solve field-related problems using research methods. Ability to carry out independently by combining field-related parts. To be able to systematically convey current developments in the field and one's own studies, in writing, verbally and visually, to groups within the field and outside the field, by supporting them with good and high-quality data.

Course - Learning Outcome Relationship

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

	Program Outcomes	Level of Contribution
1)	Ability to develop and deepen knowledge at the level of knowledge in the same or a different field, based on undergraduate level eligibility. Being able to comprehend the interdisciplinary interaction that the field spans. Ability to use theoretical and practical knowledge acquired in the field. Ability to interpret the knowledge gained in the field by integrating information from different disciplines and create new knowledge. Ability to solve field-related problems using research methods. Ability to carry out independently by combining field-related parts. To be able to systematically convey current developments in the field and one's own studies, in writing, verbally and visually, to groups within the field and outside the field, by supporting them with good and high-quality data.	5

Learning Activity and Teaching Methods

Assessment & Grading Methods and Criteria

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Application	1	% 10
Midterms	1	% 40
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	15	30
Application	1	2
Study Hours Out of Class	1	2
Midterms	1	2
Final	1	2
Total Workload		38