The students who have succeeded in this course;
| Learning Outcomes |
|
| 1 - Knowledge |
| Theoretical - Conceptual |
1) • Describe history of wine and the evolution of wine grape.
• Describe and recognize wine of ancient world, Mesopotamian cultures, the Greeks, Romans, the Middle Ages, the Renaissance and modern day.
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2) • Describe features of fermentation process
• Identify grape, sugar, yeast, ethanol, carbon dioxide within fermentation process
• Describe the structure of grape.
• Explain the definitions of winemaking, terroir, viticulture, and viniculture.
|
3) • Describe viticulture, seasonal cycle of wine, vintage dating.
• Identify the taste of a place, harvest of wine.
• Describe processing the grapes: crush, fermentation and process differences of white, red and rose wine.
• Explain aging process, oak aging and the differences between rapid consumed wines and aged wines.
• State and compare the method of champagne and the charmat method.
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4) • Describe wine grape varieties.
• Describe white and red international grape varieties.
• Explain white and red grape varieties of Turkey and distinguish with other grape varieties.
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5) • List and explain and discuss wine errors and disturbances.
• Explain chemical, physical and microbiological reasons of wine errors and disturbances.
|
6) • Describe the wines of France.
• Describe the climate zones, wine laws and wine regions of France: Bordeaux, Burgundy, Rhone, Champagne, Loire Valley and Alsace.
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7) • Describe the wines of Turkey.
• Describe the climate zones and wine regions of Turkey: Marmara and Tracy, Aegean, Central Anatolia, Eastern Anatolia and other regions.
|
| 2 - Skills |
| Cognitive - Practical |
| 3 - Competences |
| Communication and Social Competence |
| Learning Competence |
| Field Specific Competence |
| Competence to Work Independently and Take Responsibility |
|
| Week |
Subject |
Related Preparation |
| 1) |
Disclosure of the curriculum
Defining the course content
acquaintance
Sharing expectations
Determining the project topics |
Review the Syllabus.
Assigned reading for next class session.
|
| 2) |
Describes the history of wine and the evolution of wine grapes.
It introduces and defines the wines of the ancient world, Mesopotamian cultures, Greeks, Romans, Middle Ages, Renaissance and modern days. |
Assigned reading for next class session. |
| 3) |
Define the properties of the fermentation process.
To define grapes, sugar, yeast, ethanol, carbon dioxide in fermentation process
Defines the grape structure.
Explain the definitions of winemaking, terrorism, viticulture and viticulture. |
Assigned reading for next class session. |
| 4) |
Explains viticulture, seasonal wine cycle, vintage dating.
It defines the taste of a place, the wine harvest.
It describes the processing of grapes: the crushing of white, red and rose wine, explains the differences in fermentation and process.
Explains the aging process, oak aging and the differences between fast wines and aged wines.
Specify and compare the champagne and charmat method. |
Assigned reading for next class session. |
| 5) |
Defines wine grapes. Identifies white and red international grape varieties.
Explain the white and red grape varieties in Turkey and distinguish the other grape varieties. |
Assigned reading for next class session. |
| 6) |
Define food and wine pairing.
Lists and explains the basics of wine tasting. Explains the importance of oak, color and odor. Analyzes openness, body, viscosity, aroma, sweetness, acidity, tannins and flavors.
Lists and explains the wine tasting types. |
Assigned reading for next class session. |
| 7) |
Lists and explains and discusses wine errors and ailments.
Explains the chemical, physical and microbiological causes of wine mistakes and ailments. |
Assigned reading for next class session. |
| 8) |
Midterm Exam |
Analyze midterm exam questions. |
| 9) |
Describes wine storage conditions.
Defines wine presentation and service.
Describes the selection of glass. |
Assigned reading for next class session. |
| 10) |
Describes the French wines.
It defines the climate zones, wine laws and wine regions of France: Bordeaux, Burgundy, Rhone, Champagne, Loire Valley and Alsace. |
Assigned reading for next class session. |
| 11) |
Describes the Italian wines.
It defines the climatic regions, wine laws and wine regions of Italy: Piedmont, Tuscany, Veneto and other regions. |
Assigned reading for next class session. |
| 12) |
Defines Turkey's wine.
• Define and climate of the wine regions of Turkey: Tracy Marmara and the Aegean, Central Anatolia, East Anatolia and other regions. |
Assigned reading for next class session. |
| 13) |
Distinguishes old world and new world wines.
Defines new world countries.
It defines the wines, wine laws and wine regions of the United States and Australia. |
Assigned reading for next class session. |
| 14) |
Defines Chilean, Argentinian and South African wines, wine laws and wine regions. |
Assigned reading for next class session. |
| 15) |
General review. |
Study for final exam. |
| 16) |
Final Exam |
No data |
| |
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.
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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.
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ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
