Sport Management
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

GST455

Course Name:

Coffee Scıence and Applıcatıons

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	6

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

University 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. HAKAN ATAKAN

Course Lecturer(s):

Öğr.Gör. HAKAN ATAKAN
Assoc. Prof. İLKAY GÖK

Course Assistants:

Course Objective and Content

Course Objectives:

The aim of this course is to enable students to understand the process from the agricultural origins of coffee to the cup in its scientific, technical and sensory dimensions. Within the scope of the course, students are expected to gain theoretical knowledge and practical skills regarding coffee botany, processing methods, roasting, grinding, brewing techniques, sensory analysis, chemical components and professional coffee applications.

Course Content:

-The history and cultural development of coffee

-Coffea species (Arabica, Robusta, etc.) and botanical characteristics

-Coffee cultivation, harvesting methods

-Green coffee processing techniques (wet, dry, honey, etc.)

-Roasting principles and roasting profiles

-Grind sizes and their relationship to extraction

-Brewing methods (espresso, filter, immersion, cold brew, etc.)

-Chemical components in coffee (caffeine, polyphenols, antioxidants)

-Sensory analysis and cupping

-Coffee defects and quality classification

-Professional barista practices

-Sustainability and the third wave coffee approach

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Students; Explains the botanical origins of coffee, its varieties (Arabica, Robusta, etc.) and growing conditions. Defines coffee harvesting and processing methods (wet, dry, honey, etc.). Explains the chemical and sensory effects of roasting levels. Explains the relationship between grinding, extraction and brewing on a scientific basis. Defines the basic chemical components of coffee (caffeine, phenolic compounds, antioxidants, etc.).
2 - Skills
Cognitive - Practical
1) Students; Apply different brewing methods (espresso, filter, immersion, cold brew, etc.) using the correct techniques. Adjust brewing parameters such as grind size, water temperature and time. Conduct the cupping (sensory analysis) process in accordance with standards. Sensory evaluate the aroma, taste, and body characteristics of coffee. Analyse errors occurring during the brewing process and implement corrective measures.
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
1) Students: Evaluate coffee quality according to scientific and sensory criteria. Position coffee correctly as a menu item in gastronomy and food and beverage establishments. Interpret coffee–flavour pairings from a gastronomic perspective.
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Practice	no data
1)	Discussion of the Course Content and Determination of Homework Topics	No data
2)	• Coffee History	No data
3)	• Coffeehouse Culture	No data
4)	• Coffee bean	No data
5)	• Espresso	No data
6)	• Espresso	No data
7)	• Filter coffee	No data
8)	• Midterm exam	No data
9)	• Coffee Machines and Equipment	No data
10)	practice	No data
11)	practice	No data
12)	practice	No data
13)	Practice	No data
14)	• Homework Presentations	No data
15)	• Repetition of the subject	No data
16)	Final Exam	No data

Sources

Course Notes / Textbooks:

Öğretim elemanı tarafından hazırlanan ders slaytları
Lecture slides prepared by teaching staff
Kahve işleme ve demleme şemaları
Coffee processing and brewing diagrams
Cupping formları ve duyusal analiz tabloları
Cupping forms and sensory analysis tables
Reçete ve ekstraksiyon hesaplama tabloları
Recipe and extraction calculation tables
Video ve görsel destekli uygulama materyalleri
Video and visual support application materials

References:

Clarke, R. J. & Macrae, R. Coffee: Chemistry
Illy, A. & Viani, R. Espresso Coffee: The Science of Quality
Specialty Coffee Association (SCA). Coffee Skills Program – Foundation & Brewing Materials
Girginol, C. Kahve & Topraktan Fincana

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3
Program Outcomes
1) Sports management students have advanced level theoretical and practical knowledge supported by textbooks, application tools and other resources which contain up-to-date information in the field.
2) Sport management students can transfer their opinions and suggestions for solutions to problems in written and orally, and share their ideas and solutions with problems by supporting them with qualitative and quantitative data.
3) Sports management students act in accordance with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.
4) Sports management students can use the advanced theoretical and practical knowledge gained in the field and use the advanced knowledge and skills in the field to interpret and evaluate the data, to identify problems, to analyze problems, to develop solutions based on research and evidence.
5) Sports management students can conduct an advanced study independently and take responsibility as an individual and team member in order to solve unforeseen complex problems encountered in the applications related to their field.

Course - Learning Outcome Relationship

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

	Program Outcomes	Level of Contribution
1)	Sports management students have advanced level theoretical and practical knowledge supported by textbooks, application tools and other resources which contain up-to-date information in the field.
2)	Sport management students can transfer their opinions and suggestions for solutions to problems in written and orally, and share their ideas and solutions with problems by supporting them with qualitative and quantitative data.
3)	Sports management students act in accordance with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.
4)	Sports management students can use the advanced theoretical and practical knowledge gained in the field and use the advanced knowledge and skills in the field to interpret and evaluate the data, to identify problems, to analyze problems, to develop solutions based on research and evidence.
5)	Sports management students can conduct an advanced study independently and take responsibility as an individual and team member in order to solve unforeseen complex problems encountered in the applications related to their field.

Learning Activity and Teaching Methods

Assessment & Grading Methods and Criteria

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