SECTION I: GENERAL INFORMATION ABOUT THE COURSE

Course Code	Course Name	Year	Semester	Theoretical	Practical	Credit	ECTS
60721METOS-GAS0026	Wine Culture	0	Spring	2	0	2	4

Course Type :
Cycle:	Bachelor      TQF-HE:6. Master`s Degree      QF-EHEA:First Cycle      EQF-LLL:6. Master`s Degree
Language of Instruction:	Turkish
Prerequisities and Co-requisities:	N/A
Mode of Delivery:	Face to face
Name of Coordinator:	Instructor ÇİSE GÖKCE ERSOY
Dersin Öğretim Eleman(lar)ı:	Instructor ALP AÇIK
Dersin Kategorisi:

SECTION II: INTRODUCTION TO THE COURSE

Course Objectives & Content

Course Objectives:	This course aims to provide a comprehensive basic knowledge of wine to gastronomy students with no or very little knowledge of wine. In this course, students can acquire the basic information under the main topics of “wine” and create a solid base on which they can build on their development in wine in their F&B careers.
Course Content:	Students will first learn what wine is and its production processes. This foundation is essential for understanding wines of different styles and varieties. As the training progresses, the historical journey of wine, viniculture, world wines, important wine regions, classical blends, systematic degustation and storage of wine, and food and wine harmony will be examined.

Course Learning Outcomes (CLOs)

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:

Knowledge (Described as Theoritical and/or Factual Knowledge.)

1) To understand the place of wine in history and the events that shape its development.

2) Evaluation of what wine is and its material content.

3) Explain the production processes of wine.

4) Distinguish the types and styles of wine with different characters.

5) Define the world's important wine regions, wine grapes and their classical blends.

6) Can distinguish the contents from wine labels.

7) Compare the gastronomic usage areas that vary according to the type of wines.

Skills (Describe as Cognitive and/or Practical Skills.)

1) Distinguish between different wine styles and wine grapes.

2) Can create suitable wine lists for the restaurant or event.

3) Can identify compatible wines.

4) It can make wine degustation and food pairing.

5) It can preserve wines for the right time and under the right conditions.

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.)

1) Can take responsibility in his profession and apply ethical values.

Weekly Course Schedule

Week	Subject	Materials Sharing *
		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.
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.
3)	Understanding wine styles: Sparkling and fortified wines.	Presentation and recommended printed publications uploaded to the OIS system.
4)	Noble and main wine grapes in the world and in Turkey.	Presentation and recommended printed publications uploaded to the OIS system.
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.
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.
7)	Wine appellation and legislation.	Presentation and recommended printed publications uploaded to the OIS system.
8)	Mid-term
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.
10)	Introduction to systematic wine tasting. Wine degustation.	Presentation and recommended printed publications uploaded to the OIS system.
11)	Basic principles of food-wine harmony. “Growing together befits together”	Presentation and recommended printed publications uploaded to the OIS system.
12)	Wine service, bottle and glass types. General review and question and answer.	Presentation and recommended printed publications uploaded to the OIS system.
13)	Educational trip.	Presentation and recommended printed publications uploaded to the OIS system.

*These fields provides students with course materials for their pre- and further study before and after the course delivered.

Recommended or Required Reading & Other Learning Resources/Tools

Course Notes / Textbooks:
References:	Oxford Companion to Wine - Jancis Robinson; Julia Harding Dünya Şarap Atlası - Hugh Johnson; Jancis Robinson Kevin Zraly's Windows on the World Complete Wine Course What to Drink with What You Eat - Andrew Dornenburg, Karen A. Page Şarap Rehberi: Wine Folly Ekibinden Pratik Bilgiler IWSA Çevrimiçi Kaynakları Materyal

DERS ÖĞRENME ÇIKTILARI - PROGRAM ÖĞRENME ÇIKTILARI İLİŞKİSİ

Contribution of The Course Unit To The Programme Learning Outcomes

Ders Öğrenme Çıktıları (DÖÇ)	1	2	3	4	5	6	7	8	9	10	11	12	13
Program Öğrenme Çıktıları (PÖÇ)
1) Ability to understand the concepts and basic principles in the field of Gastronomy and Culinary Arts
2) To have knowledge of the concepts and rules in the field of hospitality and lodging industry.
3) Learning and applying national and international food safety, hygiene, sanitation rules and legislation and standards in these areas
4) To gain project development skills that will contribute to the field of food and beverage management, gastronomy and culinary arts.
5) To be able to apply the methods of procuring, storing, preparing, cooking, and serving food and beverages.
6) To be able to apply subjects such as menu management, menu planning, food and beverage cost, and pricing in the field.
7) To acquire the ability to conduct research by learning the techniques and current developments in the field of gastronomy.
8) To be able to apply technological developments related to the field.
9) To be able to develop solutions to potential problems in production and service processes with a critical approach.
10) Ability to critically evaluate existing norms and standards in the work for which he/she is responsible.
11) To develop interaction and presentation skills, both in writing and orally, within group work.

SECTION III: RELATIONSHIP BETWEEN COURSE UNIT AND COURSE LEARNING OUTCOMES (CLOs)

Level of Contribution of the Course to PLOs

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Programme Learning Outcomes	Contribution Level (from 1 to 5)
1)	Ability to understand the concepts and basic principles in the field of Gastronomy and Culinary Arts
2)	To have knowledge of the concepts and rules in the field of hospitality and lodging industry.	1
3)	Learning and applying national and international food safety, hygiene, sanitation rules and legislation and standards in these areas	1
4)	To gain project development skills that will contribute to the field of food and beverage management, gastronomy and culinary arts.
5)	To be able to apply the methods of procuring, storing, preparing, cooking, and serving food and beverages.	5
6)	To be able to apply subjects such as menu management, menu planning, food and beverage cost, and pricing in the field.	3
7)	To acquire the ability to conduct research by learning the techniques and current developments in the field of gastronomy.	4
8)	To be able to apply technological developments related to the field.	1
9)	To be able to develop solutions to potential problems in production and service processes with a critical approach.	5
10)	Ability to critically evaluate existing norms and standards in the work for which he/she is responsible.	5
11)	To develop interaction and presentation skills, both in writing and orally, within group work.	1

SECTION IV: TEACHING-LEARNING & ASSESMENT-EVALUATION METHODS OF THE COURSE

Teaching & Learning Methods of the Course

(All teaching and learning methods used at the university are managed systematically. Upon proposals of the programme units, they are assessed by the relevant academic boards and, if found appropriate, they are included among the university list. Programmes, then, choose the appropriate methods in line with their programme design from this list. Likewise, appropriate methods to be used for the course units can be chosen among those defined for the programme.)

Teaching and Learning Methods defined at the Programme Level	Teaching and Learning Methods Defined for the Course
Lectures
Homework
Technical Visit
Questions Answers

Assessment & Evaluation Methods of the Course

(All assessment and evaluation methods used at the university are managed systematically. Upon proposals of the programme units, they are assessed by the relevant academic boards and, if found appropriate, they are included among the university list. Programmes, then, choose the appropriate methods in line with their programme design from this list. Likewise, appropriate methods to be used for the course units can be chosen among those defined for the programme.)

Aassessment and evaluation Methods defined at the Programme Level	Assessment and Evaluation Methods defined for the Course
Midterm
Final Exam
Quiz
Homework Evaluation

Contribution of Assesment & Evalution Activities to Final Grade of the Course

Measurement and Evaluation Methods	# of practice per semester	Level of Contribution
Quizzes	1	% 10.00
Homework Assignments	1	% 10.00
Midterms	1	% 30.00
Semester Final Exam	1	% 50.00
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
Total		% 100

SECTION V: WORKLOAD & ECTS CREDITS ALLOCATED FOR THE COURSE

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