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Course Code: 
CULA 204
Course Period: 
Spring
Course Type: 
Core
P: 
3
Lab: 
0
Credits: 
3
ECTS: 
6
Course Language: 
İngilizce
Course Objectives: 
Introduction to alcoholic and non-alcoholic beverages: history, customs and preparation methods of beverages. Service techniques of beverages, foods that are served with various beverages. Sensory evaluation of beverages; kitchen beverages that are used in food preparation and Bar management
Course Content: 

Introduction to The Beverage family. Water & non alcoholic beverages. Tea. Coffee and other Hot Beverages. Social concerns in serving alcohol. Spirits & Liqueurs. Malts & Beers. Bartenders and Mixology. Service and Selling of beverages. Wine Fundamentals & Wines of the world. Purchasing, Issuing and Control

Vertical Tabs

Course Flow

COURSE CONTENT
Week Date Topics Study Materials
1 Feb 4 – Feb 8 The Beverage Industry, Past And Present

Responsible Alcohol Service

Chapters 1,2

p.1-69

2  

Feb 11-15

Spirits

Classification & Serving Styles

Chapter 5,

p.169-231

3  

 

Feb 18-22

Wine

Classification & Serving Styles

Creating a Wine Menu

Pairing Wine with Food

Chapters 6,7

p. 231- 307

4  

 

Feb 25- Mar 1

Beer

Classification

Creating a Beer Menu

Beer with Food

Sales, Storing & Dispensing

Chapter 8,

p.307- 361

5  

 

 

Mar 4 - 8

Mixology

The Structure and Components of a Mixed Drink

Developing Drink Recipes

Common Terms & Equipment

Drink Families

Developing Drink Menus

Developing Signature Drinks

Chapters 10 & 11

p. 401-483

6 Mar 11 – 15 Midterm  
7  

 

 

Mar 18 – 22

Tea

Classifications

Tea from Various Countries

Tea with food

Best times of day for sipping various teas

How to brew a perfect cup of tea

Cooking with tea: the possibilities

Tea: The Drink that Changed the World, p. 203- 236.
8  

 

Mar 25 – 29

Coffee

Coffee Types

Coffee Supply chain

Serving

Coffee

A Comprehensive Guide to the Bean,

the Beverage, and the Industry, Part III and IV,

p.241-394

9 Apr 1-5 Sodas & Water Based Drinks Instructor Notes
10 Apr 8-12 Traditional Turkish Soft Drinks Instructor Notes
11 April 15-19 Lab I- Tasting Lecture Notes

 

12 April 22-26 Lab II- Tasting Lecture Notes
13 April 29 - May 3 Student Presentations  
14 May 7-10 Student Presentations  

 

Recommended Sources

RECOMMENDED SOURCES
Textbook The Bar & Beverage Book, 4th Edition, By Costas Katsigris

Chris Thomas, John Wiley & Sons, Inc., 2007. Hoboken, New Jersey.

Additional Resources The World Atlas of Wine by Hugh Johnston

Instructor Notes

Tea: The Drink that Changed the World, Martin Laura C. Tuttle Publishing, VT, USA, 2007.

Coffee A Comprehensive Guide to the Bean, the Beverage, and the Industry By Jonathan Morris, Robert W. Thurston, Shawn Steiman, Rowman & Littlefield: New York, 2013.

 

Assessment

IN-TERM STUDIES NUMBER PERCENTAGE
Laboratory 2 17%
Mid-term 1 33%
Project 1 50%
     
Total   100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE   40%
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE   60%
Total   100