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

General course introduction information

Course Code:

GST334

Course Name:

Beverages and Mixology

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:

Compulsory

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 aim of this course is for students who are educated to do their jobs more consciously and to comprehend the importance of their work. In addition, the course will be able to remove it, seeing past and future trends of students with miksoloj profession to a higher level in Turkey.

Course Content:

Discussing the Course Content and Explaining How to Prepare the Reports
Fundamentals of Drink and Classification of Liquors
Drink Classifications
Drink Classifications
Drink Classifications
Fundamentals and Techniques of Mixology
Fundamentals and Techniques of Mixology
Bar Materials and Usage Techniques
Main Auxiliary Mixers
Mixing Techniques
Working Standards in the Bar
Working Standards in the Bar

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) • Fundamentals of Drink and Classification of Liquors Drinks and alcohol over the years • fermentation • Distillation and varieties • Maturation • Principles of tasting
2) Drink Classifications • Gin: What, Where, When, Applications, Tasting • Vodka: What, Where, When, Vodka Applications, Tasting • Rom / Cachaca: What, Where, When, Applications, Tasting
3) Drink Classifications • Tequila / Mezkal: What, Where, When, Applications, Tasting • Whiskey: What, Where, When, How, Whiskey Scotland, Whiskey Ireland, Whiskey America Applications, Tasting
4) Drink Classifications • Brandy: What, What is Grappa, What is Pisco, What is Cognac, What is Armanyak, What is Calvados • Cognac / Armanyak / Calvados When • Liquors: What, How, Fruit and Nut flavored liqueurs, Herbal and Coffee flavored liqueurs, Bitter and nutritious liqueurs, Anise Liquors and Absinthe
5) • The history of the cocktail • Preliminary history of cocktails • The rise of the cocktail • Prohibition period Tiki period and rise of vodka • today • Molecular gastronomy
6) • Bar Materials and Usage Techniques • Basic bar team • Muddler and its use • Boston shaker and its use • Strainer types and usage • Bar spoon and its use • Jigger usage and measurement units • Glasses
7) • Fresh juices •Ice • Sugar syrups • Garnitures • Bits Basic bar techniques • Advanced bar techniques • 25 essential cocktails that every bartender should know
8) • Barmen ve miksolojist kavramları • Barmenin yaptığı görevler ve işler • Bar tanımı ve ideal bar ölçüleri • Barda ön hazırlık ve önemi • Kişisel temizlik hijyen ve görünüm • İçki servis kuralları ve esasları
9) • Being a sample bar employee • Creating new cocktails • Drink menus • Standards and consistency • General resource recommendations (websites and books) • The most interesting drinks
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)	Course Curriculum, Discussion of the Course Content and Explaining How to Prepare the Reports	no data
2)	Fundamentals of Drink and Classification of Liquors	no data
3)	Drink Classifications	no data
4)	Drink Classifications	no data
5)	Drink Classifications	no data
6)	Fundamentals and Techniques of Mixology	no data
7)	Fundamentals and Techniques of Mixolog	no data
8)	midterm exam	no data
9)	Bar Materials and Usage Techniques	no data
10)	Main Auxiliary Mixers	no data
11)	Mixing Techniques	no data
12)	Working Standards in the Bar	no data
13)	Working Standards in the Bar	no data
14)	General Review	no data
15)	General Review	no data
16)	final exam	no data

Sources

Course Notes / Textbooks:	Veri yok.
References:	Veri yok.

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5	6	7	8	9
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.	4
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
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.	2
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.	5
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

Individual study and homework
Lesson
Group study and homework
Reading
Homework
Q&A / Discussion
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)
Homework
Application
Observation
Individual Project
Group project
Presentation

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