| Course Objectives: |
To give information about the history of wine, wine culture, wine production in the world, and the production of other alcoholic and non-alcoholic beverages, to teach the rules of serving and storage of non-alcoholic and alcoholic beverages. |
| Course Content: |
The history of wine, wine production regions, grape varieties, wine brands, wine and food harmony, and cheese compatibilities, types of wine, cellars, cost of wine, other alcoholic and non-alcoholic beverages, production, content service, storage rules of spirits |
| Week |
Subject |
Related Preparation |
| 1) |
Course introduction and objectives, Definition of beverage science and oenology,Evolution of the beverage industry, General classification of beverage types, Overview of the beverage production process, Role of beverage professionals in the industry |
|
| 2) |
History and significance of wine production, Vineyard management and grape harvesting
Winemaking techniques and fermentation
|
|
| 3) |
Varieties of wine and their characteristics, Wine tasting and sensory evaluation |
|
| 4) |
Brewing ingredients and their roles, Brewing process: mashing, boiling, fermentation |
|
| 5) |
Beer styles and their characteristics (e.g., ales, lagers), Sensory analysis and beer tasting |
|
| 6) |
Spirits and Distillation, Introduction to spirits production, Distillation methods and equipment, Types of distilled spirits (e.g., whiskey, rum, gin), Aging and flavor development in spirits |
|
| 7) |
Cocktails, History of cocktails and mixology, Essential cocktail ingredients and techniques
Classic cocktail recipes and variations, Responsible alcohol service and bartending ethics
|
|
| 8) |
Midterm Exam |
|
| 9) |
Coffee, Coffee production: from bean to cup, Coffee brewing methods and equipment
Coffee bean varieties and their flavor profiles, Coffee culture and global trends
|
|
| 10) |
Tea production: from leaf to infusion, Types of tea (e.g., green, black, herbal)
Tea processing and flavor profiles, Tea ceremonies and cultural significance
|
|
| 11) |
Soft Drinks and Carbonated Beverages, History and evolution of soft drinks, Soft drink formulation and ingredients, Carbonation processes and technology, Contemporary trends in soft drinks |
|
| 12) |
Traditional Turkish Beverages, Ayran, Boza, Kefir, Salep, Şalgam and Sherbets. |
|
| 13) |
Beverage Presentation Techniques, Glassware selection and its impact on presentation
Garnishes and decorations for beverages, Techniques for creating visually appealing drinks, Designing an enticing beverage menu
|
|
| 14) |
Current Trends in Beverages, Emerging beverage trends and consumer preferences
Sustainable practices in the beverage industry, Innovations in beverage packaging and branding, Guest speaker or industry expert presentation
|
|
| 15) |
Final Exam |
|
BİLGİ PAKETİ / DERS KATALOĞU
