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) To understand the place of wine in history and the events that shape its development.
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2) Evaluation of what wine is and its material content.
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3) Explain the production processes of wine.
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4) Distinguish the types and styles of wine with different characters.
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5) Define the world's important wine regions, wine grapes and their classical blends.
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6) Can distinguish the contents from wine labels.
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7) Compare the gastronomic usage areas that vary according to the type of wines.
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| Skills
(Describe as Cognitive and/or Practical Skills.)
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1) Distinguish between different wine styles and wine grapes.
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2) Can create suitable wine lists for the restaurant or event.
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3) Can identify compatible wines.
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4) It can make wine degustation and food pairing.
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5) It can preserve wines for the right time and under the right conditions.
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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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1) Can take responsibility in his profession and apply ethical values.
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| Week |
Subject |
Materials Sharing * |
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Related Preparation |
Further Study |
| 1) |
Basic concepts of wine. Vineyard, vine, wine, grape, harvest, terroir, coupage and varietal, straight. |
Presentation and recommended printed publications uploaded to the OIS system.
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| 2) |
Introduction to viniculture. Production of white and red wine. Production differences and characteristics of different types and styles of wines. |
Presentation and recommended printed publications uploaded to the OIS system.
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| 3) |
Understanding wine styles: Sparkling and fortified wines. |
Presentation and recommended printed publications uploaded to the OIS system.
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| 4) |
Noble and main wine grapes in the world and in Turkey. |
Presentation and recommended printed publications uploaded to the OIS system.
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| 5) |
The old world, the new world and the ancient world in wine. Introduction to label reading. |
Presentation and recommended printed publications uploaded to the OIS system.
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| 6) |
Important wine regions of the world and Turkey. Variation of grapes according to climate. |
Presentation and recommended printed publications uploaded to the OIS system.
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| 7) |
Wine appellation and legislation. |
Presentation and recommended printed publications uploaded to the OIS system.
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| 8) |
Mid-term |
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| 9) |
Proper storage conditions. aging. wine cork and others. The concept of bushone and other mistakes in wine. |
Presentation and recommended printed publications uploaded to the OIS system.
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| 10) |
Introduction to systematic wine tasting. Wine degustation. |
Presentation and recommended printed publications uploaded to the OIS system.
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| 11) |
Basic principles of food-wine harmony. “Growing together befits together” |
Presentation and recommended printed publications uploaded to the OIS system.
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| 12) |
Wine service, bottle and glass types. General review and question and answer. |
Presentation and recommended printed publications uploaded to the OIS system.
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| 13) |
Educational trip. |
Presentation and recommended printed publications uploaded to the OIS system.
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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) |
Understands the concepts and basic principles in the field of Gastronomy and Culinary Arts |
2 |
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1.1 Learn and apply the principles of food science and nutrition |
2 |
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1.2 Know and apply the methods of procuring, storing, preparing, cooking and serving food and beverages in theory and practice |
5 |
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1.3 Learns the techniques and current developments in the field of gastronomy. Gains the ability to do research on this subject |
4 |
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1.4 Learns and implements national and international food safety, hygiene, sanitation rules, and legislation and standards in these areas |
1 |
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1.5 Learns food-human and food-society relations, understands the effect of food on social order |
3 |
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1.6 Learns the basic concepts in business, marketing and economics. Develops the ability to use these concepts in the field |
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1.7 Have information about menu management, menu planning, food and beverage cost, pricing and apply it in the field |
3 |
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1.8 Knows and applies the legal regulations, occupational safety and employee health principles in the field |
1 |
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2) |
Knows the theory and practices of food and beverage business, gains entrepreneurial skills |
5 |
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2.1 Can take responsibility in profession and apply ethical values |
5 |
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2.2 Learns to work with the group, improves their oral and written interaction and presentation skills |
1 |
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2.3 Gains knowledge of the concepts and rules in the field of hospitality and hospitality industries. Understands the place of the gastronomy area in the hospitality industry and can fulfill its needs |
1 |
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2.4 Provides gain from technological developments in the field. Applies technology and technological developments in the field |
1 |
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3) |
Gains the ability to develop projects that will contribute to the field of food and beverage management, gastronomy and culinary arts |
1 |
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3.1 Learns to work with the group, improves their oral and written interaction and presentation skills |
1 |
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4) |
Applies the theoretical knowledge in business life during a semester. |
5 |
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4.1 To be able to organize and implement projects and activities for the social environment in which they live with a sense of social responsibility. |
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4.2 Informs the related persons and institutions in professional matters orally and in writing. |
5 |
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4.3 To be able to manage activities for the development of employees working under their responsibility. |
3 |
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4.4 Explain problems using professional data. |
5 |
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4.5 Take responsibility as individual and team member to solve complex and unpredictable problems encountered in applications. |
5 |
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5) |
S/he acquires the competencies that develop by the expectations of business world and the society defined as the institutional outcomes of our university on the advanced level in relation with his/her field. |
5 |
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5.1 Acquires the analyzing solving the problems and managing the conflicts. |
5 |
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5.2 Participates as a team member and takes responsibility in the environments that require the solving of the conflicts and acts as a leader when necessary. |
5 |
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5.3 Has awareness for ethical and social responsivity. |
5 |
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5.4 By supporting the learnt courses with quantitative and qualitative data; and by using verbal and visual communication means, s/he transfers them to the groups within and outside his/her group in a systematical and effective way. |
5 |
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5.5 Evaluates the norms and standards present in the works in which s/he takes responsibility in a critical point of view. |
5 |
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5.6 Develops strategical, innovative and entrepreneurial ideas. |
3 |
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5.7 Acquires competence of managing the change. |
3 |
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5.8 Shows development personally and socially with and awareness for lifelong learning. |
5 |
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5.9 Follows advanced technologies and developments about digital transformation. |
2 |
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5.10 Has cultural awareness and s/he transfers this to the groups within and outside his/her field. |
5 |
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5.11 Has awareness about citizenship competency. |
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5.12 Acquires communication in a Foreign Language (English) competence defined on the level of at least B1 in European Language Portfolio. (In programs whose medium of instruction is English, on the level of B2/B2+). |
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| WORKLOAD OF TEACHING & LEARNING ACTIVITIES |
| Teaching & Learning Activities |
# of Activities per semester |
Duration (hour) |
Total Workload |
| Course |
13 |
2 |
26 |
| Laboratory |
0 |
0 |
0 |
| Application |
0 |
0 |
0 |
| Special Course Internship (Work Placement) |
0 |
0 |
0 |
| Field Work |
0 |
0 |
0 |
| Study Hours Out of Class |
0 |
0 |
0 |
| Presentations / Seminar |
0 |
0 |
0 |
| Project |
0 |
0 |
0 |
| Homework Assignments |
1 |
10 |
10 |
| Total Workload of Teaching & Learning Activities |
- |
- |
36 |
| WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES |
| Assesment & Evaluation Activities |
# of Activities per semester |
Duration (hour) |
Total Workload |
| Quizzes |
1 |
10 |
10 |
| Midterms |
1 |
15 |
15 |
| Semester Final Exam |
1 |
30 |
30 |
| Total Workload of Assesment & Evaluation Activities |
- |
- |
55 |
| TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities) |
91 |
| ECTS CREDITS OF THE COURSE (Total Workload/25.5 h) |
4 |
ECTS Information Package / Course Catalogue