Ders Planı

Lesson Information

Course Credit	3.0
Course ECTS Credit	5.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Programme Elective
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	S
Course Coordinator
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	To lecture students on bartending, to get them acquire knowledge and skills on preparation and presentation of hot/cold and alcohol or alcohol-free beverages
Course Content	Definition of barman and barmaid, types of bars, bar organization, bar equipment and their use, types of glasses, ornaments and garniture used in bars, alcohol types, and the most consumed types of alcohol, techniques of drink presentation and service, techniques of preparing alcohol or alcohol-free cocktails, recipes for various cocktails, bar hygiene

Learning Outcomes

Have knowledge on theories, facts, concepts and principals of the field
Have knowledge on legal regulations, professional standards, food hygiene, food safety, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field
Have essential knowledge on managing and organizing catering businesses.
Know about the interaction between gastronomy, and culture and art.
Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
Know about the essential principals of domestic and world-wide cuisines
Carries out, evaluates and improves service processes properly
Shows strategic approach
Analytical approach to problems and produce solutions
Plan the physical environment related to the work area
Prepares all kinds of food and drink, designs new products
Manage and control quality
Makes kitchen organization
Manages catering activities
Work as a team member and lead the team
Takes responsibility for transforming knowledge and skills into products
Follow developments in the field
Research and apply the most appropriate methods
Explain his / her opinions and suggestions in written or oral form
Communicates well with colleagues and other individuals
Acts in accordance with ethics and social values
Communicate well in national and international events
Be conscious about human rights, justice, cultural values, environment, occupational health and public health

Weekly Course Subjects

1	Definition and characteristics of a bar
2	Organization and management of a bar
3	Tools and equipment required for a bar
4	Glasses, ornament and garniture used in bars
5	Definition and description of barman and barmaid
6	Characteristics of alcohol-free drinks
7	Characteristics of popular alcohol drinks
8	Vine culture
9	VISA EXAM
10	Service and presentation of alcohol drinks I
11	Service and presentation of alcohol drinks II
12	Service and presentation of cocktails I
13	Service and presentation of cocktails II
14	Bar hygiene

Resources

Barmenin Elkitabı. Kathy Hamlin. Alfa Yayıncılık
Bütün Yönleriyle İçki ve Kokteyl Rehberi. Ahmet Sapaz. İnkılap Kitabevi
Bar Servis Kokteyl Rehberi. Vefa Zat. Derin Yayınları
100 Alkolsüz Kokteyl. Jak Deleon. Remzi Kitabevi
Uluslararası Kokteyller. Vefa Zat. Der Yayınları

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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