Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
BEVERAGE PRODUCTION BAC207 3. Semester 1 + 2 2.0 5.0

Prerequisites None

Language of Instruction Turkish
Course Level Associate's Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors Yalçın GÜÇER
Assistants
Goals The aim of the course is to learn beverage culture, historical development of beverages, production processes of beverages, food and drink adaptation and service methods of beverages.
Course Content Beverage culture and historical development, drinks in traditional Turkish culinary culture, cold beverages, production processes of cold beverages, cocktails prepared with cold beverages, service of cold beverages / cocktails, alcoholic beverages, alcoholic beverages production processes, service of drinks / cocktails, hot beverages, production processes of hot beverages, service of hot beverages, selection of beverages suitable for food groups
Learning Outcomes 1) Has knows enough knowledge about beverage culture and history.
2) Has knows the production processes of beverages.
3) Selects drinks suitable for food groups.
4) Prepares drinks with appropriate equipment and techniques.
5) Serves beverages in appropriate ways.

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Beverage culture and historical development Lecture; Question Answer
Brainstorming
Brain Based Learning 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
2. Week Drinks in traditional Turkish culinary culture Lecture; Question Answer
Brainstorming
Brain Based Learning 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
3. Week Cold non-alcoholic beverages Lecture; Question Answer
Brainstorming
Brain Based Learning 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
4. Week Production processes of cold non-alcoholic beverages Lecture; Question Answer
Brainstorming
Brain Based Learning 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
5. Week Cocktails prepared with cold alcoholic beverages Lecture; Question Answer
Brainstorming
Scenario Based Learning 		Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
6. Week Service of cold non-alcoholic drinks / cocktails Lecture; Question Answer
Brainstorming
Scenario Based Learning 		Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
7. Week Alcoholic beverages Lecture; Question Answer
Brainstorming
Brain Based Learning 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
8. Week Production processes of alcoholic beverages Lecture; Question Answer
Brainstorming
Brain Based Learning 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
9. Week Cocktails prepared with alcoholic beverages Lecture; Question Answer
Brainstorming
Brain Based Learning 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
10. Week Service of cold non-alcoholic drinks / cocktails Lecture; Question Answer
Brainstorming
Scenario Based Learning 		Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
11. Week Hot drinks Lecture; Question Answer
Brainstorming
Scenario Based Learning 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
12. Week Production processes of hot beverages Lecture; Question Answer

 Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
13. Week Service of hot drinks Lecture; Question Answer
Brainstorming
Scenario Based Learning 		Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
14. Week Choice of drinks suitable for food groups Lecture; Question Answer
Brainstorming
Brain Based Learning 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.)

Sources Used in This Course
Recommended Sources
Aktaş, A ve Özdemir, B (2005). İçki Teknolojisi. Ankara: Detay Yayıncılık.
Bulduk, S, ve Aycan, A. (2002) Servis 1-2, İstanbul: Ya-Pa Yayın Pazarlama.
Fidan, I ve Anlı, R.E. (2002). Yüksek Alkollü İçkiler. Ankara: Kavaklıdere Eğitim Yayınları.
Yılmaz, Y. (2004). Konaklama ve Ağırlama İşletmelerinde Servis Tekniği ve Yönetimi, Ankara: Detay Yayıncılık.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3DK4DK5
PY1500000
PY2544444
PY3544444
PY4533333
PY5500000

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 3
Work Hour outside Classroom (Preparation, strengthening) 14 2
Midterm Exam 1 1
Time to prepare for Midterm Exam 7 5
Final Exam 1 5
Time to prepare for Final Exam 10 5
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload