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 |