| Dersin Amacı: |
Şarap tarihi, şarap kültürü, dünyada şarap üretimi, ve diğer alkollü ve alkolsüz içeceklerin üretimine dair bilgi vermek, alkolsüz ve alkollü içeceklerin servis ve depolama kurallarını öğretmek |
| Dersin İçeriği: |
şarabın tarihi, üretimi, şarap üretim bölgeleri, üzüm çeşitleri, şarap markaları, şarap ve yemek uyumu, şarap ve peynir uyumları, şarap türleri, mahzenler, şarap maliyeti, diğer alkollü ve alkolsüz içecekler, yüksek alkollü içeceklerin üretimi, içeriği servisi, depolama kuralları |
| Hafta |
Konu |
Ön Hazırlık |
| 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 |
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| 2) |
History and significance of wine production, Vineyard management and grape harvesting
Winemaking techniques and fermentation
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| 3) |
Varieties of wine and their characteristics, Wine tasting and sensory evaluation |
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| 4) |
Brewing ingredients and their roles, Brewing process: mashing, boiling, fermentation |
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| 5) |
Beer styles and their characteristics (e.g., ales, lagers), Sensory analysis and beer tasting |
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| 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 |
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| 7) |
Cocktails, History of cocktails and mixology, Essential cocktail ingredients and techniques
Classic cocktail recipes and variations, Responsible alcohol service and bartending ethics
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| 8) |
Midterm Exam |
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| 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
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| 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
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| 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 |
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| 12) |
Traditional Turkish Beverages, Ayran, Boza, Kefir, Salep, Şalgam and Sherbets. |
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| 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
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| 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
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| 15) |
Final Exam |
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BİLGİ PAKETİ / DERS KATALOĞU
