Master of Arts in Gastronomy with thesis
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

General course introduction information

Course Code:

GST523

Course Name:

Food and Wine Harmony

Course Semester:

Spring
Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	5

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department Elective

Course Level:

Master

TR-NQF-HE:7. Master`s Degree

QF-EHEA:Second Cycle

EQF-LLL:7. Master`s Degree

Mode of Delivery:

Course Coordinator :

Ar.Gör. MÜGE KAYA

Course Lecturer(s):

Öğr.Gör. ALİ DÜNDÜL

Course Assistants:

Course Objective and Content

Course Objectives:

At the end of the course, students will have the following competencies
- Learn local and foreign grape species.
- Learn wine production methods (white-rose-red-foamy-sweet wine) and local and foreign wines.
- Learn the menu compatibility of these wines, which dishes they can accompany and how they should be paired.
- Understand the correct serving and storage conditions.

Course Content:

Food and Wine selection course examines the grape varieties produced in Turkey and the world, important wine producing regions, wines produced in these regions and their production methods, and examines the methods of how these wines harmonize with which dishes and how they harmonize by giving information about the aroma, taste, texture, body and structure of these wines. It is taught which rules should be considered in terms of wine (white-rose-red-foamy-sweet wine) and food when matching food and wine compatibility (which wines are compatible according to the ingredients, ingredients and sauces of the dishes are explained).
Proper storage, presentation and service of wines.
In IWSA (International Wines & Spirits Academy), the process, taste, character analysis and food compatibility between wines are compared and analyzed.
Wine and food pairing tastings are held to reinforce what is taught in practice

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) - Learn local and foreign grape species.
2) - Learn wine production methods (white-rose-red-foamy-sweet wine) and local and foreign wines.
2 - Skills
Cognitive - Practical
1) - Understand correct service and storage conditions.
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
1) •- They learn about the menu compatibility of these wines (which dishes they can accompany and how they should be paired).
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Objectives - To explain the content of the course to the students, - Introductions - Sharing expectations Topics - Introduction to wine Activities - What are fermented drinks, the differences between them (with slides) will be explained.	Students will be asked to repeat these topics at home until the next lesson
2)	Objectives - Recognize local and foreign grape species Topics Red and white grapes and their characteristic structures Activities All these topics will be explained visually with slides.	Students will be asked to repeat these topics at home until the next lesson.
3)	Objectives Processing of winemaking Topics will be explained how to make red, white, rosé, blush and vegan wines Activities All these topics will be explained visually with slides.	Students will be asked to repeat these topics at home until the next lesson
4)	Objectives Processing of world wine (France) Topics France's wine production laws, wine classes and their production will be explained in detail. Activities All these topics will be explained visually with slides.	Students will be asked to repeat these topics at home until the next lesson.
5)	Objectives Processing the Champagne region of France Topics Introduction to the region that gave Champagne its name, champagne production and laws. Activities All these topics will be explained visually with slides.	Students will be asked to repeat these topics at home until the next lesson.
6)	Objectives Processing of world wine (Italy) Topics Italy's wine production laws, wine classes and their production will be explained in detail. Activities All these topics will be explained visually with slides.	Students will be asked to repeat these topics at home until the next lesson
7)	Objectives Italian sparkling wines to be processed Topics Italian sparkling wines Prosecco and Frizzante will be explained. Activities All these topics will be explained visually with slides.	Students will be asked to repeat these topics at home until the next lesson
8)	Objectives To test the competencies of the subjects covered in the 7-week period with the midterm exam. Topics - Midterm Exam Analyzing the questions in the midterm exam and reporting the deficiencies.	Lecture, discussion, exam practice
9)	Objectives To cover viticulture and wine production in Turkey. Topics Wine grape growing regions in Turkey, wine production, grape species will be explained.	Students will be asked to repeat these topics at home until the next lesson.
10)	Objectives Ice Wine, what is Tokaji, how it is produced, producing countries and production methods will be covered. Topics Ice wines and Tokaji from the dessert wine class will be explained in detail Activities All these topics will be explained visually with slides.	Students will be asked to repeat these topics at home until the next lesson.
11)	Objectives The serving temperatures of wines and the basic rules of food pairing (menu) will be covered. Topics Choosing the right food for the wine and its basic rules will be explained Activities All these topics will be explained visually with slides.	Students will be asked to repeat these topics at home until the next lesson
12)	Objectives We will discuss which wines to pair with starters, salads, cheeses, nuts, charcuterie. Topics Which wines are compatible according to the ingredients of the dishes (ingredients and sauces) will be explained.	Students will be asked to repeat these topics at home until the next lesson.
13)	Which dishes should be paired with fish, seafood, pastas, white and red meat and desserts? Which wines go well with the ingredients of the dishes (ingredients and sauces) will be explained.	Students will be asked to repeat these topics at home until the next lesson
14)	Wine tasting will be practiced (at IWSA) at International Wines & Spirits Academy. Tasting (wine-meal pairing) will be held (at IWSA).	tasting
15)	Testing the competencies of the subjects covered in the 14-week period with the final exam.	none

Sources

Course Notes / Textbooks:
References:

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4
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.

Course - Learning Outcome Relationship

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.	4

Learning Activity and Teaching Methods

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	15	45
Final	1	1
Total Workload		46