Master of Arts in Gastronomy with thesis | |||||
Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 |
Course Code: | GST543 | ||||||||
Course Name: | Yüksek Alkollü İçeceklerde Menü Uyumu | ||||||||
Course Semester: | Fall | ||||||||
Course Credits: |
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Language of instruction: | TR | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Department Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Ar.Gör. MÜGE KAYA | ||||||||
Course Lecturer(s): |
Öğr.Gör. ALİ DÜNDÜL |
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Course Assistants: |
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: |
The students who have succeeded in this course;
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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 |
Course Notes / Textbooks: | |
References: |
Learning Outcomes |
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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. |
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 |
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 |
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 |