ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Gastronomy And Culinary Arts | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
General course introduction information
| Course Code: | GST438 | ||||||||
| Course Name: | Menu Harmony in High Alcoholic Beverages 2 | ||||||||
| Course Semester: |
Spring |
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| 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 : | Öğr.Gör. ALİ DÜNDÜL | ||||||||
| Course Lecturer(s): |
Öğr.Gör. ALİ DÜNDÜL |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | High Alcoholic Drinks and Menu Harmony course examines the high alcoholic beverages such as Cognac, Brandy, Liqueurs, Madeira, Marsala, Porto, Sherry, Rom and Fortifiye drinks and examines their production stages and characteristics and the food 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 Difference between fortified and distilled drinks • Sherry • Porto • Cognac Cognac and food compatibility • Brandy • Midterm exam • Armagnac • Madeira • Marsala • Vermouth • Kahlua • Rum • An overview |
Learning Outcomes
The students who have succeeded in this course;
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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 Fortified (fortified) spirits | Until next time, these subjects were asked to be repeated at home by the students. |
| 3) | • Introduction to Sherry and menu compatibility | Until next time, these subjects were asked to be repeated at home by the students. |
| 4) | • Entrance to Porto and menu compatibility | Until next time, these subjects were asked to be repeated at home by the students. |
| 5) | • What is cognac, processing of production area, types of cognac-1 | Until next time, these subjects were asked to be repeated at home by the students. |
| 6) | • Cognac varieties-2 • Cognacs and menu harmonies | Until next time, these subjects were asked to be repeated at home by the students. |
| 7) | • What is Brandy, processing of production area, Brandy types | 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) | What is Armanyak, processing of production area, laws and types of Armanyak | Until next time, these subjects were asked to be repeated at home by the students. |
| 9) | What is Armanyak, processing of production area, laws and types of Armanyak | Until next time, these subjects were asked to be repeated at home by the students. |
| 10) | • What is Madeira, processing of production area, Madeira types | Until next time, these subjects were asked to be repeated at home by the students. |
| 11) | • What is Marsala, processing of production area, Marsala types | Until next time, these subjects were asked to be repeated at home by the students. |
| 12) | • What is vermouth, processing of production area, types of vermouth | Until next time, these subjects were asked to be repeated at home by the students. |
| 13) | • What is Kahlua, processing of the production area | Until next time, these subjects were asked to be repeated at home by the students. |
| 14) | • What is rum, production laws and regions | Until next time, these subjects were asked to be repeated at home by the students. |
| 15) | • General reconstruction. • Answering students' questions. | No data |
| 16) | Final Exam | No data |
Sources
| Course Notes / Textbooks: | Eating & Drinking: An A-Z of Great Food and Drink Combinations By Fiona Beckett |
| References: | Flavor Bible By Karen Page |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
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9 |
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| 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 | |