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Cyprus International University
TR

WINE SCIENCE

Course
GAMS308 - WINE SCIENCE
Department
Gastronomy and Culinary Arts - Turkish - Undergraduate
Course Type
Course
Status
Required
Language
Turkish
Credit
3
ECTS
5
T+P+L
3 + 0 + 0
Course Coordinator(s)
-
Prerequisite
-
Keywords

Course Description

ŞARAP BİLİMİ

WINE SCIENCE

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

  1. 01 -
  2. 02 -
  3. 03 -
  4. 04 -
  5. 05 -
  6. 06 -
  7. 07 -

Course Syllabus

Week Topic
Week 1 Tarihsel, bilimsel, ekonomik ve gastronomik olarak şaraba giriş
Week 2 Bağcılık
Week 3 Şarapçılık
Week 4 Şarap tadımına giriş ve şarap tadımı, aroma kitleriyle şarap aromaları üzerine çalışma
Week 5 İnceleme Gezisi
Week 6 Dünyadaki Apelasyonlar, şarap kültürü
Week 7 Şarap Yapımında Kullanılan Üzüm Çeşitleri ve Üretim Bölgeleri, Beyaz Şaraplar, Şarap servisi
Week 8 Ara sınav
Week 9 Şarap Yapımında Kullanılan Üzüm Çeşitleri ve Üretim Bölgeleri, Beyaz Şaraplar, Şarapta fıçı kullanımı
Week 10 Şarap ve Yemek Uyumu
Week 11 Şarap Yapımında Kullanılan Üzüm Çeşitleri ve Üretim Bölgeleri, Kırmızı Şaraplar, Şarap şişelemesinde kullanılan mantar çeşitleri
Week 12 Diğer Şarap Stilleri
Week 13 Diğer şarap stilleri
Week 14 Genel tekrar
Week 15 Final

Reference Books & Course Materials

  1. 01 A' dan Z' ye şarap Mehmet yalçın

Learning Outcomes

  1. L01 Identifies major world wine regions and compare wine styles and wine varietals across these areas. SOLO 2
  2. L02 Recognise and evaluate the basic sensory attributes characteristic of different wine styles and communicate these using appropriate technical terminology. SOLO 2
  3. L03 Outlines the processes involved in winemaking that occur before, during and after fermentation. SOLO 3
  4. L04 Describe the seasonal cycle of growth of the grapevine; SOLO 3
  5. L05 Describe the morphology, growth and development of the grapevine. SOLO 3

Program Outcomes

  1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
  2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
  3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
  4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies,
  5. P05 5. Students will be able to compete at national and international scales.
  6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
  7. P07 7. Students will be able to organize and manage catering events.
  8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
  9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
  10. P10 10. Students will be able to apply food and beverage cost control methods.
  11. P11 11. Students will be able to develop skills to identify and solve the problems within professional practices.
  12. P12 12. Students will be able to plan and maintain the professional processes.
  13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
  14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
  15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix

LO P01 P02 P03 P04 P05 P06 P07 P08 P09 P10 P11 P12 P13 P14 P15 Average
L01 3 0 0 5 0 3 0 3 0 0 0 0 0 0 0 0.93
L02 3 0 0 5 3 0 0 3 0 0 0 0 0 0 0 0.93
L03 3 0 0 5 3 0 0 3 0 0 0 0 0 0 0 0.93
L04 3 0 0 5 3 0 0 3 0 0 0 0 0 0 0 0.93
L05 3 0 0 5 3 0 0 3 0 0 0 0 0 0 0 0.93