Course Information

Semester	Course Unit Code	Course Unit Title	T+P+L	Credit	Number of ECTS Credits	Last Updated Date
3	GMS215	INTRODUCTION TO DRINK	2+0+0	2	5	23.10.2026

Course Details

Language of Instruction	Turkish
Level of Course Unit	Bachelor's Degree
Department / Program	Gastronomy and Culinary Arts
Type of Program	Formal Education
Type of Course Unit	Elective
Course Delivery Method	Face To Face
Objectives of the Course	Gastronomy and culinary arts department aims to help students learn beverage concepts, classifications, production and production stages, techniques and terms and conditions.
Course Content	Beverage concepts, types, beverages according to their contents, usage areas of beverages, beverages according to menus, distillation and fermentation techniques, beverage service and chronology.
Course Methods and Techniques	Reading the source material, listening, and question-and-answer session
Prerequisites and co-requisities	None
Course Coordinator	Asist Prof.Dr. Fulya Harp Çelik
Name of Lecturers	Asist Prof.Dr. Fulya Harp Çelik
Assistants	None
Work Placement(s)	No

Recommended or Required Reading

Resources	Aktaş A., Özdemir B., 2024, Beverages in Gastronomy, Nobel Yayıncılık lecture notes
Course Notes	The course will be covered theoretically. The course, which was taught formally for 14 weeks, will be explained through the contents and professional definitions prepared by the instructor.
Documents	Aktaş A., Özdemir B., 2024, Gastronomide İçecekler, Nobel Yayıncılık

Course Category

Science	%100
Field	%100

Planned Learning Activities and Teaching Methods

Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration	Total Work Load
Course Duration	13	2	26
Hours for off-the-c.r.stud	3	30	90
Assignments	1	2	2
Presentation	3	10	30
Mid-terms	1	2	2
Final examination	1	2	2
Total Work Load			Number of ECTS Credits 5 152

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:

No	Learning Outcomes
1	To have sufficient knowledge on gastronomy science, food and beverage production, food chemistry and hygiene, culinary arts and management and to use theoretical knowledge on site.
2	To be able to establish the relationship between the drink and the menu
3	To be able to make structural analysis of beverages

Weekly Detailed Course Contents

Week	Topics	Study Materials	Materials
1	General summary of the course
2	Alcoholic and non-alcoholic beverages
3	Tea and Coffee Culture and Presentation
4	Distilled beverages
5	Soft Drinks
6	Production stages of alcoholic and non-alcoholic beverages
7	Beer and culture
8	midterm exam
9	wine history
10	Cocktails and their presentations
11	Pairing food and drink
12	Beverage menu plan
13	Presentation and service
14	Presentations
15	Final Exam

Sustainable Development Goals

Contribution of Learning Outcomes to Programme Outcomes

Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant