Course Learning Outcomes (CLOs) are those describing the knowledge, skills and competencies that students are expected to achieve upon successful completion of the course. In this context, Course Learning Outcomes defined for this course unit are as follows:
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| Knowledge
(Described as Theoritical and/or Factual Knowledge.)
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1) Describe the beverage industry.
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| Skills
(Describe as Cognitive and/or Practical Skills.)
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1) Will be able to classify beverages and explain the basic properties of beverages.
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2) Will be able to explain the production and service stages by defining soft drinks.
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3) Will be able to define traditional Turkish drinks.
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4) Define alcoholic beverages and explain the stages of their making.
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| Competences
(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)
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| Week |
Subject |
Materials Sharing * |
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Related Preparation |
Further Study |
| 1) |
Classification and Cultural Infrastructures of Alcoholic and Non-Alcoholic Beverages |
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| 2) |
Beverage İndustry in the World and Turkey |
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| 3) |
SOFT DRINKS |
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| 4) |
SOFT DRINKS |
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| 5) |
Classification of Spirit Drinks |
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| 6) |
fermentation alcohol drinks |
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| 7) |
fermentation alcohol drinks |
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| 8) |
Exam |
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| 9) |
Traditional Turkish and World Beverages |
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| 10) |
Traditional Turkish and World Beverages |
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| 12) |
High Spirits (Vodka- Gin- Whiskey) |
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| 13) |
High Spirits(Rum- Tequila- Liqueur) |
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| 14) |
Service and Presentation Procedures of Alcoholic and Non-Alcoholic Beverages |
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| 15) |
Service and Presentation Procedures of Soft and Alcoholic Drinks |
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(KPLOs and SPLOs are the abbreviations for Key & Sub- Programme Learning Outcomes, respectively. )
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Programme Learning Outcomes |
Contribution Level (from 1 to 5) |
1) |
It has basic knowledge required by culinary art. |
3 |
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1.1 Has knowledge about the theories, facts, concepts and principles related to the field. |
3 |
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1.2 Have basic knowledge and background on basic cooking and service techniques. |
5 |
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1.3 It specializes in processes ranging from the preparation of raw or raw foods and beverages to the presentation process. |
5 |
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1.4 Learn important principles about domestic and foreign kitchens. |
5 |
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1.5 Knows the basic principles of certain cuisines of the country and the world. |
5 |
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2) |
to know all the processes related to food and beverage production from the purchasing stage to the presentation stage and to solve the problems that may arise in these processes. |
3 |
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2.1 Gıda hijyeni, satın alma ve depolama ilkelerini açıklar. |
3 |
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2.2 Have basic knowledge about management of food and beverage companies and organizations. |
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3) |
To plan the physical environment related to the kitchen, to recognize, use and protect the equipment, tools and technologies. |
4 |
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3.1 It prepares the food and beverage demands of the guests in the institution where it works. |
4 |
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3.2 Applies sanitation and safety rules in the kitchen. |
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4) |
For a half-year, it applies theoretical knowledge that it learns in business life |
3 |
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4.1 Experience all processes in business life. |
3 |
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4.2 It takes part in activities related to the field of education in a company operating in its field. |
5 |
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4.3 Compares theoretical knowledge with practice. |
5 |
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4.4 They compile the knowledge and experience gained in the field. |
5 |
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5) |
S/he acquires the competencies that develop in line with the expectations of business world and the society defined as the institutional outcomes of our university on the basic level in relation with his/her field. |
5 |
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5.1 Acquires competency of analyzing and solving the problems. |
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5.2 Has ethical and social responsibility awareness. |
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5.3 Takes responsibility as a team member in the works and transactions related to the field. |
5 |
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5.4 He is aware of written, verbal communication and interaction. |
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5.5 It follows the developments in advanced technologies and digital transformation. |
5 |
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5.6 Gains awareness of lifelong learning. |
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5.7 Has awareness of citizenship competence. |
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5.8 Evaluates the developments in the field with an entrepreneurial understanding. |
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5.9 Gains the competence to communicate in a Foreign Language (English) defined at least A2 level of the European Language Portfolio. (At the B1 level for programs whose teaching language is English). |
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| WORKLOAD OF TEACHING & LEARNING ACTIVITIES |
| Teaching & Learning Activities |
# of Activities per semester |
Total Workload |
| Course |
14 |
28 |
| Laboratory |
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| Application |
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| Special Course Internship (Work Placement) |
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| Field Work |
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| Study Hours Out of Class |
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| Presentations / Seminar |
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| Project |
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| Homework Assignments |
1 |
1 |
| Total Workload of Teaching & Learning Activities |
- |
29 |
| WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES |
| Assesment & Evaluation Activities |
# of Activities per semester |
Total Workload |
| Quizzes |
2 |
2 |
| Midterms |
1 |
1 |
| Semester Final Exam |
2 |
2 |
| Total Workload of Assesment & Evaluation Activities |
- |
5 |
| TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities) |
34 |
| ECTS CREDITS OF THE COURSE (Total Workload/25.5 h) |
3 |
ECTS Information Package / Course Catalogue