Lesson plan / WINE CULTURE

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 teach the students about the wine culture, and provide them with knowledge and skills for presenting of wine.
Course Content Fundamentals of grapes, vineculture and wine making; wine culture from past to present; introduction of different types of wine; Turkish wine; pairing food with wine; preserving and presenting of the wine; degustation

Weekly Course Subjects

1DEFINITION AND TYPES OF WINE
2HISTORY OF WINE AND ITS CULTURAL EFFECTS
3WINE GRAPES, FRUIT WINES
4WINES THAT ARE FAMOUS IN TURKEY AND WORLD WIDE, AND THEIR PROPERTIES
5THE PLACE AND IMPORTANCE OF WINE IN GASTRONOMY
6WINE MAKING 1
7WINE MAKING 2
8PRESERVATION OF WINE
9MID-TERM EXAM
10WINE CELLARS AND WINE AGING
11WINE PURCHASING AND LABEL READING
12WINE OPENING AND PRESENTING
13WINE SELECTION BASED ON THE MENU
14DEGUSTATION

Resources

Şarap Seçimi ile Deniz Ürünleri. Claudio Sadler. Boyut Yayın Grubu

Her Yönüyle Şarap. Barbara Nowak, Beverly Wichman. Arkadaş Yayıncılık
Bağ ve Şarap. Ersin Doğer. İletişim Yayıncılık