WINE SCIENCE
- Course
- GACA308 - WINE SCIENCE
- Department
- Gastronomy and Culinary Arts - English - Undergraduate
- Course Type
- Course
- Status
- Required
- Language
- English
- Credit
- 3
- ECTS
- 6
- T+P+L
- 3 + 0 + 0
- Course Coordinator(s)
- -
- Prerequisite
- -
- Keywords
Course Description
An examination of the roles that wines play as quality beverages in professional food service operations. The course will emphasize styles of wine from around the world, the theory and practice of matching wine with food, tasting wines, and organizing wine service. Subjects to be explored include wines of the New World (Northern and Southern Hemispheres) and the Old World (Europe) as well as purchasing, storing, marketing, and serving wines in a restaurant environment. Students will also participate in a restaurant-based wine and food tasting, which will be used as the basis for a wine and food pairing essay.
WINE SCIENCE
Evaluation Tools (Active Term)
| Item | Type | Weight (%) |
|---|---|---|
| Project | Project | 100 |
| Total | 100 | |
Course outcomes
No course outcomes have been defined yet.
Course Syllabus
| Week | Topic |
|---|---|
| Week 1 | Introduction ( The story of windows on the world) |
| Week 2 | Prolude to wine ( Grapes, bottles and glasses, How to read label, Phsysiolegy of smell and taste. |
| Week 3 | American wine and red wines of california |
| Week 4 | The white wines of California and other american wines. |
| Week 5 | French red wine and the red wines of Bordeaux |
| Week 6 | The red wines of BUrgundy and the Rhone Valley |
| Week 7 | The white wines of France |
| Week 8 | The wines of Spain and Italy |
| Week 9 | The wines of Australia an New Zealand |
| Week 10 | The wines of south America |
| Week 11 | The wines of Germany |
| Week 12 | Sparkling wines and fortified wines |
| Week 13 | Canada, South Africa, Austria, Hungary and Greece |
| Week 14 | Wine and food pairing, Frequently asked questions about wine, The best of the best, Worlds best value wines under 30 dollars. |
| Week 15 | Final Exam. |
Reference Books & Course Materials
- 01 Windows on the world complete wine course - Kevin Zraly
- 02 Lecturer Notes
Learning Outcomes
- L01 Describe the morphology, growth and development of the grapevine; SOLO 3
- L02 Describe the seasonal cycle of growth of the grapevine; SOLO 3
- L03 Outlines the processes involved in winemaking that occur before, during and after fermentation; SOLO 3
- L04 Recognise and evaluate the basic sensory attributes characteristic of different wine styles and communicate these using appropriate technical terminology; SOLO 2
- L05 Identifies major world wine regions and compare wine styles and wine varietals across these areas. SOLO 2
Program Outcomes
- P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
- P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
- P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
- P04 4. Students will be able to internalize health and safety protocols as the focus of their studies.
- P05 5. Students will be able to compete at national and international scales.
- P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
- P07 7. Students will be able to organize and manage catering events.
- P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
- P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
- P10 10. Students will be able to apply food and beverage cost control methods.
- P11 10. Öğrenciler, yiyecek-içecek maliyet kontrol yöntemlerini uygulayabilecektir.
- P12 12. Students will be able to plan and maintain the professional processes.
- P13 13. Students will be able to acquire and develop entrepreneurial ability.
- P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
- 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 | 0 | 2 | 3 | 0 | 5 | 3 | 0 | 0 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 1.2 |
| L02 | 5 | 0 | 3 | 0 | 5 | 3 | 0 | 0 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 1.4 |
| L03 | 3 | 0 | 3 | 3 | 5 | 3 | 0 | 0 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 1.47 |
| L04 | 3 | 3 | 0 | 0 | 3 | 0 | 0 | 0 | 4 | 0 | 0 | 0 | 0 | 0 | 0 | 0.87 |
| L05 | 0 | 0 | 3 | 0 | 5 | 0 | 0 | 0 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 0.73 |